Từ điển công nghệ thực phẩm - S
Từ điển công nghệ thực phẩm - S
... so as to separate sus-
pended solids from fluids.
Seedless grapes Grapes that contain no seeds. The
most commonly eaten varieties include Thomson seed-
less, flame seedless and ruby seedless. ... aroma.
Sensory scores Scores given to particular sensory
properties of foods by panellists during sensory
analysis.
Sensory thresholds Term used in sensory analy-
sis relating to the levels at .....
Từ điển công nghệ thực phẩm
... tenderness. Similar to titin.
Connective tissues Tissues that connect, bind, sup-
port or separate other organs or tissues. Connective tis-
sues include cartilage, ligaments, tendons, adipose
tissues, ...
syrups are approximately half as sweet as sucrose,
although sweetness increases with increased hy-
drolysis. In addition to their use as sweeteners, corn
syrups are used as thickeners, hu...
Từ điển công nghệ thực phẩm - B
... processes, and exposure and re-
sponse to chemical, physical or biological agents. Used
widely, such as: to monitor the progression of dis-
eases; to assess exposure to dietary constituents and ... campestris
.
Birds Warm-blooded vertebrates in the class Aves that
have wings and feathers and lay eggs.
Birds nests
Edible birds nests are nests made by
swifts and swallows, especially species...
Từ điển công nghệ thực phẩm - C
...
Chondrus Genus of seaweeds containing the edible
species Chondrus crispus (Irish moss), which has carti-
laginous, dark purplish-red fronds. This species pro-
vides a source of carrageenans (sulfated ... trees of the genus Cas-
tanea, particularly, C. sativa (Spanish or sweet
chestnuts), C. mollissima (Chinese chestnuts) and C.
crenata
(Japanese chestnuts). Consumed as des-
sert nuts and...
Từ điển công nghệ thực phẩm - E
... droplets suspended in the other. Processed
foods based upon emulsions include sauces, salad
dressings, soups, spreads, coatings, mayon-
naise, sausages and some dairy products. Emul-
sions display ... substances
with different taste qualities but is similar for sub-
stances with similar tastes. The sensor array detects the
five types of taste quality, i.e. sourness, saltiness,
bitterness,...
Từ điển công nghệ thực phẩm - H
... -
galactosidases) of lactose syrups or whey.
Consist of an aqueous solution of glucose and ga-
lactose; whey-derived hydrolysed lactose syrups also
contain salts and oligosaccharides.
Hydrolysed starches ... Predominant
sugars present are:
D
-xylose,
D
-glucose,
D
-
galactose,
D
-mannose,
L
-arabinose,
D
-
glucuronic acid,
D
-galacturonic acid,
L
-
rhamnose,
L
-fucose and 4-...
Từ điển công nghệ thực phẩm - A
... lipid synthesis studies in related Brassica
plants such as oilseed rape.
Arabinans Polysaccharides in which the main
constituent sugar is arabinose, and thus classified as
pentosans. Found associated ... Į-N-
acetylglucosaminidases (EC 3.2.1.50), which hydro-
lyse terminal non-reducing N-acetyl-
D
-glucosamine
residues in N-acetyl- -
D
-glucosaminides, and manno-
syl-glycoprotein endo-...
Từ điển công nghệ thực phẩm - D
... foods or ingredients such as powders to illus-
trate how well they can be rehydrated.
Dispersions Two-phase systems consisting of parti-
cles (the disperse phase) suspended in a second sub-
stance ... minerals from sub-
stances. Includes processing steps in food manufacture,
such as for sugar syrups
, drinking water, musts
and whey, and for treatment of food factories ef-
fluents. Processes...
Từ điển công nghệ thực phẩm - G
... Glycosidases in EC 3.2.1 com-
prising Į-galactosidases, ȕ-galactosidases and
galactanases.
Į-Galactosidases
EC 3.2.1.22. Glycosidases
which hydrolyse terminal, non-reducing -
D
-galactose
residues ... glycosidases.
Į-Glucosidases EC 3.2.1.20. Glycosidases which
hydrolyse terminal, non-reducing 1,4-linked -
D
-
glucose residues of oligosaccharides and -
D
-
glucosides. Pol...
Từ điển công nghệ thực phẩm - J
... for Saussurea costus or Saus-
surea lappa. Medicinal plants which have been used
as spices. Also known as costus.
Kvass Alcoholic beverages originating in Russia,
made by fermentation of mashes ... lupins). Seeds have been used
as coffee substitutes and seed flour has been sug-
gested as a substitute for soy meal.
Lupin seed oils Vegetable oils derived from seeds
from plants of the genus...
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