Từ điển công nghệ thực phẩm - P
Từ điển công nghệ thực phẩm - P
... foods. Types include bell peppers,
sweet peppers, red peppers, green peppers,
pimento peppers or pimiento peppers, and chil-
lies.
Pepsins Includes the two aspartic endopeptidases
pepsin A (EC ...
interconversion of -
D
-ribose 1-phosphate and 5-
phosphate. The latter convert -
D
-glucose 1-phosphate
to -
D
-glucose 6-phosphate.
Phosphoglycerides Phosphate esters of glyc-
eride...
Từ điển công nghệ thực phẩm
... Sichuan pepper and
Chinese pepper.
Chopping Cutting of foods into bite-sized (or
smaller) pieces with repeated, sharp blows with
knives or cleavers, usually on chopping boards. A
food processor ... en-
zymes of industrial interest, such as metalloen-
zymes, protein glutaminases and keratinases.
Chrysin Member of the flavones. Synonyms include
5,7-dihydroxy-2-phenyl-4H-1-benzopyran-4-one...
Từ điển công nghệ thực phẩm - B
... anti-
hypertensive activity), and are of interest to the
functional foods sector. Milk proteins are a par-
ticularly rich source of bioactive peptides, such as ca-
sein phosphopeptides, ȕ-casomorphins ... supplementary product
information (e.g. product weight, batch number and
time of production), are often compulsory within prod-
uct supply chains. Transport unit bar codes used to la-
bel...
Từ điển công nghệ thực phẩm - C
... formed as a result of
food processing and/or storage. In particular, the
carcinogens 1,3-dichloro-2-propanol (1,3-DCP) and
its precursor 3-monochloropropane-1,2-diol (3-MCPD)
have been detected ... Sichuan pepper and
Chinese pepper.
Chopping Cutting of foods into bite-sized (or
smaller) pieces with repeated, sharp blows with
knives or cleavers, usually on chopping boards. A
food proc...
Từ điển công nghệ thực phẩm - E
...
Frying properties Ability of foods to maintain or
develop acceptable properties upon application of fry-
ing procedures.
FTIR spectroscopy Abbreviation for Fourier
transform IR spectroscopy.
F2 ... Used to improve the
physicochemical properties of starch for food
and other applications. For example, hydroxypropy-
lation of starch with propylene oxide disrupts inter-
and intra-molecular...
Từ điển công nghệ thực phẩm - H
... analysed by mass spectros-
copy.
Inductively coupled plasma optical emission
spectroscopy A type of spectroscopy used for
analysis of minerals. Usually abbreviated to ICP-
OES. Samples (dissolved ... usually de-
tected by photographic emulsion detectors or photo-
electric transducers.
Inductively coupled plasma mass spectroscopy
Mass spectroscopy technique utilizing inductively
coupled...
Từ điển công nghệ thực phẩm - A
... apples; used as a source of
apple pectins.
Apple pomaces The solids residue remaining after
extraction of apple juices or apple musts.
Apple pulps Soft mass prepared from the flesh of
apples ... juices,
especially those to be fermented in manufacture of ci-
der.
Apple pectins Pectins obtained from apples. Ap-
ple pomaces are one of the main commercial
sources of pectins.
Apple peel Outer...
Từ điển công nghệ thực phẩm - D
...
Dipeptidases EC 3.4.13-EC 3.4.15. Peptidases that
cleave the peptide bond in dipeptides, either specifi-
cally or non-specifically (EC 3.4.13). Dipeptidyl-
peptidases and tripeptidyl-peptidases ... 3.4.14) re-
lease di- and tri-peptides, respectively, from the N-
terminal ends of polypeptide chains, while peptidyl-
dipeptidases (EC 3.4.15) release dipeptides from the C-
terminus of polypept...
Từ điển công nghệ thực phẩm - G
... from
ATP to -
D
-glucose 1-phosphate to form pyrophos-
phate and ADP-glucose. They are key enzymes in the
starch biosynthetic pathway in plants.
Glucose syrups Syrups consisting predominantly ... peas and
snow peas, the seeds and pods can both be eaten. Also
called English peas and garden peas. Tiny, young
green peas are known as petit pois.
Green peppers Sweet peppers or bell peppe...
Từ điển công nghệ thực phẩm - J
... Encompasses lipases, lipopro-
tein lipases and phospholipases.
255
Lipopolysaccharides Liquid phase microextraction
Lipopolysaccharides Complexes formed between
polysaccharides and lipids. Lipopolysaccharides ... hy-
drolysates.
Lysophospholipids Phospholipids deacylated at
position 1 or 2.
Lysozymes EC 3.2.1.17. Glycosidases which hy-
drolyse 1, 4- -linkages between N-acetylmuramic ac...
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