Từ điển công nghệ thực phẩm - H
Từ điển công nghệ thực phẩm - H
... smooth surface. Higher scores denote fresher eggs, since the thickness of the egg white decreases with age. Havarti cheese Danish semi-soft cheese made from cow milk. A washed-rind cheese with ... pressure liquid chro- matography. High pressure liquid chromatography Alterna- tive term for high performance liquid chroma- tography. High pressure processing Nonthermal preserva- tion techniq...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm
... N-acetyl- D -glucosamine residues in N-acetyl- - D -glucosaminides, and manno- syl-glycoprotein endo-ȕ-N-acetylglucosamidases (EC 3.2.1.96), which catalyse endo-hydrolysis of the N,Nc- diacetylchitobiosyl ... some bacteria. ȕ-N-acetylhexosaminidases EC 3.2.1.52. Glyco- sidases which catalyse the hydrolysis of terminal non-reducing N-acetyl- D -hexosamine residues in N- acetyl- - D -...
Ngày tải lên: 15/09/2012, 17:55
Từ điển công nghệ thực phẩm - B
... which differ from other bac- teria in that they possess chlorophyll a and carry out photosynthesis. Occur in fresh, brackish, marine and hypersaline waters. Some freshwater bloom-forming strains ... compressed body which is widely distributed in the Atlantic, Pa- cific and Indian Oceans. Flesh has high fat content with a tender texture and a rich, slightly sweet fla- vour. Sold fresh and...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - C
... Classified by WHO as highly haz- ardous (WHO Ib). Carbohydrases General name for enzymes that hydrolyse polysaccharides such as starch , cellu- loses and pectins . Examples of starch-hydrolysing ... enzymes include Į-amylases, ȕ-amylases, - dextrin endo-1, 6- -glucosidases and glucan 1, 4- -glucosidases. Other carbohydrases include xylan endo-1, 3- -xylosidases, endo-1,3(4 )-...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - E
... as chloroethylphosphonic acid, (2-chloroethyl)phosphonic acid or ethrel. Etherification A modification process resulting in the formation of ether bonds. Used to improve the physicochemical ... interfere with the endocrine system, disrupting the normal physio- logical activity of hormones. Endo-1,3(4 )- -glucanases EC 3.2.1.6. Glycosi- dases that hydrolyse the 1, 3- and 1, 4- -...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - A
... with Lactobacillus acidophilus. Acid phosphatases EC 3.1.3.2. Hydrolases with wide specificity which catalyse hydrolysis of ortho- phosphoric monoesters into an alcohol and orthphos- phate. ... N-acetyl- D -glucosamine residues in N-acetyl- - D -glucosaminides, and manno- syl-glycoprotein endo-ȕ-N-acetylglucosamidases (EC 3.2.1.96), which catalyse endo-hydrolysis of the N,Nc- diacetylc...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - D
... such as broc- coli. Also occurs as an off flavour compound in skim milk. 2,5-Dimethyl-4-hydroxy-3( 2H) -furanone Chemi- cal name for the flavour compound furaneol. Dimethylnitrosamine One of the ... compared with 7 5-1 50 mg for normal coffee. Ȗ-Decalactone One of the aroma compounds, with molecular formula C 10 H 18 O 2 . Synonyms include decan-4-olide and 5-hexyldihydro-2( 3H) -fura...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - G
... hexokinases. Glucose-1-phosphate adenylyltransferases EC 2.7.7.27. Also known as ADP-glucose pyrophosphory- lases, these enzymes transfer a phosphate group from ATP to - D -glucose 1-phosphate to form pyrophos- phate ... acceptors, al- though inorganic phosphate can also be an acceptor, such as in the case of phosphorylases. Some of the enzymes in this group also catalyse hydrolysis, wh...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - J
... but higher viscos- ity, thus making it useful in bulking agents. Maltol Pyrone with the systematic name 3-hydroxy- 2- methyl- 4H- pyran-4-one. Used as flavourings with caramel-like aroma that impart ... by the actions of the leav- ening agent. When done by hand, kneading is per- formed by pressing down into the dough with the heels of both hands, then pushing away from the body. The dou...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - N
... of the artificial sweeteners, a derivative of a dipeptide composed of the amino acids aspartic acid and phenyla- lanine (N-(N-(3,3-dimethylbutyl )- L - -aspartyl )- L - phenylalanine 1-methyl ... in the North Sea, the northeast Atlantic and the Mediterranean sea. Highly valued for their flesh. Marketed fresh (whole, tail meat with shell or shelled cooked or uncooked), frozen,...
Ngày tải lên: 23/10/2013, 18:20