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...
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
-...
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...
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 )-...
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- -...
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...
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...
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...
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...
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,...