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搜索结果: 1-10 共查到食品科学技术 frozen storage相关记录10条 . 查询时间(0.059 秒)
The effects of frozen storage time and packing type on physical and chemical quality of dates were assessed. Collected Sukkary and Khalas dates grown in Saudi Arabia, were subjected to storage at -18°...
The functional properties of the myofibrillar proteins were protected during frozen storage when a cryoprotectant was added. Some normally used cryoprotectants are sorbitol, sucrose, polydextrose, lac...
Protein hydrolysates were prepared from Antarctic krill and two types of shrimp by enzymatic treatment using protease. Hydrolysates prepared from the krill were added to lizard fish myofibrils, and ch...
Moisture migration in deep-fried food was investigated during frozen storage with regular temperature cycling for defrosting. The increase in moisture content of the coating and the change in water va...
With the aim of finding an effective way of utilizing shrimp waste, the suppression of freeze-induced denaturation of lizardfish myofibril by proteolytic shrimp head protein hydrolysates (SHPH) during...
Quality of frozen tiger puffer meat was evaluated in a comparative study with frozen yellowtail. After being frozen by air blast freezing, the fish samples were stored at -50°C for 1-6 months. Two dif...
The effect of short-term frozen (-20°C) storage on the chemical composition, pH and coliform bacterial count (cbc) of Wara cheese was investigated. Wara cheese at day old contained 31.00% total solids...
The secondary structure of caseins in cheeses from ewe milk was studied by means of Fourier transform infrared spectroscopy and Raman spectroscopy in the 1720 to 1550 cm–1 region. For this study, lyop...
The effect of short-term frozen (-20°C) storage on the chemical composition, pH and coliform bacterial count (cbc) of Wara cheese was investigated. Wara cheese at day old contained 31.00% total solids...
Actomyosin gel prepared from frozen-stored carp showed the increase of the creep compliance and the decrease of instantaneous elasticity when compared with the gel prepared from non-stored fish. Howev...

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