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 .....
Ngày tải lên: 23/10/2013, 18:20
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...
Ngày tải lên: 15/09/2012, 17:55
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...
Ngày tải lên: 23/10/2013, 18:20
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...
Ngày tải lên: 23/10/2013, 18:20
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,...
Ngày tải lên: 23/10/2013, 18:20
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-...
Ngày tải lên: 23/10/2013, 18:20
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-...
Ngày tải lên: 23/10/2013, 18:20
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...
Ngày tải lên: 23/10/2013, 18:20
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...
Ngày tải lên: 23/10/2013, 18:20
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...
Ngày tải lên: 23/10/2013, 18:20
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