Từ điển công nghệ thực phẩm - G
Từ điển công nghệ thực phẩm - G
... endo-1, 3- - D - 191 ȕ-Glucanases Glucono-į-lactone glucosidases, endo-1,3(4 )- -glucanases and licheninases. ȕ-Glucanases Alternative term for endo-1,3(4 )- - glucanases. 1, 4- -Glucan branching ... and bever- ages, including gingerbread and ginger beer. Pungency is due to the presence of gingerols. May also refer to related Curcuma spp. such as C. xanthor- rhiza. Ginger al...
Từ điển công nghệ thực phẩm
... non-reducing N-acetyl-D-glucosamine residues in N-acetyl-Į-D-glucosaminides, and manno-syl-glycoprotein endo-ȕ-N-acetylglucosamidases (EC 3.2.1.96), which catalyse endo-hydrolysis of the N,Nc-diacetylchitobiosyl ... 3.2.1.52. Glyco-sidases which catalyse the hydrolysis of terminal non-reducing N-acetyl-D-hexosamine residues in N-acetyl-ȕ-D-hexosaminides. Substrates include N-acetylglucosides...
Từ điển công nghệ thực phẩm - B
... and a tough chewy texture. Made by dropping into boiling water briefly before baking. Bagging Packing of substances, such as foods, into bags. Bag in box packaging Packaging consisting of a flexible ... feeding, slaughtering technique and treatment of the meat post-slaughter. Tenderness and flavour are increased by hanging cattle car- casses (ageing/conditioning). Raw fresh beef is usually br...
Từ điển công nghệ thực phẩm - C
... 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 )- - glucanases and pectic enzymes. Carbohydrates ... cultures or microorganisms. Carcinogens Substances that are able to induce car- cinogenesis, encompassing direct-acting agents that possess genotoxicity and indirect-...
Từ điển công nghệ thực phẩm - E
... in Ge- neva, Switzerland. Egg nog Alcoholic beverage made using sweetened milk, eggs and sherry and/or spirits, e .g. brandy or rum. Egg pasta Pasta which contains eggs as an ingredi- ent. Egg ... aubergines. Egg powders Alternative term for dried eggs. 146 Egg products Einkorn Egg products Products such as liquid egg yolks, meringues, omelettes and egg nog that are made from eggs or ... syst...
Từ điển công nghệ thực phẩm - H
... is Parmigiano Reggiano cheese. Hardening Making or becoming solid, firm and rigid. May be problematic or necessary e .g. common beans are susceptible to hardening during storage, giving problems ... -arabinose, D - glucuronic acid, D -galacturonic acid, L - rhamnose, L -fucose and 4-O-methyl- D -glucuronic 209 Hemp Herpesviruses acid. Hemicelluloses are produced as waste from proc- es...
Từ điển công nghệ thực phẩm - A
... terminal non-reducing 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 ... Glycosyltrans- ferases that transfer - D -glucosyl residues to the non- reducing terminal residues of - D -glucans, producing glucans with alternating -1 , 6- and -1 , 3- linkage...
Từ điển công nghệ thực phẩm - D
... proc- essing. Also called husking, dehulling or hulling. Deep freezing A method for preservation of foods by rapid freezing and storage at -1 8°C. Freezing pre- serves foods by preventing microorganisms ... severe in degreened fruit because the degreening process itself promotes decay, and because packaging line fungicide treat- ments have to be delayed until after degreening. Un- even deg...
Từ điển công nghệ thực phẩm - J
... Carbohydrate-binding proteins or glyco- proteins, synonyms include phytohaemaggluti- nins and agglutinins. Lectins are of non-immune ori- gin and agglutinate cells and/or precipitate glyco- conjugates. ... 3.2.1.73. Glycosidases which hydrolyse 1, 4- - D -glucosidic linkages in - D -glucans containing both 1, 3- and 1,4-bonds. Act on ȕ-glucans in cereals and on lichenin, but not on...
Từ điển công nghệ thực phẩm - N
... in conjunction with gas
chromatography in analysis of gaseous compo-
nents.
Oligo-1,6-glucosidases EC 3.2.1.10. Glycosi-
dases which hydrolyse 1, 6- -
D
-glucosidic linkages in
isomaltose and ... aspartic acid and phenyla-
lanine (N-(N-(3,3-dimethylbutyl )-
L
- -aspartyl )-
L
-
phenylalanine 1-methyl ester). Approximately 700 0-
10,000 times sweeter than sugar. A free f...
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