Từ điển công nghệ thực phẩm - T
Từ điển công nghệ thực phẩm - T
... heat (the ability of a ma- terial to store heat). Thermostats Devices that automatically regulate temperature to a specified value or range, or activate devices at a set temperature. Thermotoga ... sample. The TBA test may be performed directly on the sample, its extracts or distillate. Thiocyanates Alternative term for isothiocy- anates. Thiodan Alternative term for the insecticide endo- sul...
Từ điển công nghệ thực phẩm
... slightly higher pu-rity than the syrup layer so that it will not dissolve the crystals. The resulting magma is centrifuged to sepa-rate the crystals from the syrup, thus removing the greater part ... Ab-sorption includes such processes as the passage of nu-trients and other substances from the gastrointesti-nal tract into the blood and lymph, and also the up-take of water, fats and other subs...
Từ điển công nghệ thực phẩm - B
... products and protein hydro- lysates. Treatment with peptidases may eliminate quality problems attributable to bitter peptides. Bitter pit Physiological disorder of apples associated with low ... e.g. car- rot juices, or fruit juices. Also drunk after fermen- tation. Useful as natural colorants due to the pres- ence of the red pigment betanin. High contents of ni- trates and nitrites, which .....
Từ điển công nghệ thực phẩm - C
... with free metal ions and can therefore be used in foods to help control the reaction of trace met- als with other food components. They act as seques- trants to prevent metal-catalysed oxidation, ... Substances that are able to induce car- cinogenesis, encompassing direct-acting agents that possess genotoxicity and indirect-acting procarcino- gens that require activation by cell metabolic pat...
Từ điển công nghệ thực phẩm - E
... 162 Fat substitutes Fenitrothion Fat substitutes Substances of various types and ori- gins that show similar properties to triacylglycerols in that they have a creamy and fat-like texture but have ... particularly meat and meat products, in relation to destruction of patho- gens. The bovine catalase test and tests based on pro- tein solubility, enzymes activity, colour, electro- phoresis patt...
Từ điển công nghệ thực phẩm - H
... of the terpenoids, synonym 3, 7- dimethyl-1,5,7-octatrien-3-ol. Aroma constituent pre- sent in several plants, including elderflowers. Hot water dips Treatment used to protect fruits and vegetables ... called stress proteins and heat stress proteins. Heat stability Thermophysical properties relat- ing to the ability of materials to maintain stability when subjected to various temperatures...
Từ điển công nghệ thực phẩm - A
... energy between that of the reactants and that at the transition state of the reaction. Activation energy determines the way in which the rate of a reaction varies with tem- perature. 6 Active packaging ... of elec- trodes with respect to a reference electrode. The cur- rent is correlated with the content of the electroactive species. Ampicillin Broad-spectrum semisynthetic penicillin antibiot...
Từ điển công nghệ thực phẩm - D
... that its quality is maintained (e.g. lighting and temperature are optimum), and so that it is protected from contamination and is attrac- tive to potential customers. Distillates Spirits or their ... from the gastrointestinal tract into the bloodstream. True digestibility is measured as the difference between intake and faecal output, with allowance being made for that part of the faeces that...
Từ điển công nghệ thực phẩm - G
... After the transition period, GATT ceased to exist. All of the 128 nations that were contracting parties to the 1994 GATT agreement eventually transferred membership to the WTO. Genes Units of ... signed a trade pact that will eventually cut tariffs overall by about one-third and reduce or eliminate other obstacles to trade. The pact also took steps to- ward opening trade in investments and .....
Từ điển công nghệ thực phẩm - J
...
Lactic starters Starters containing lactic acid
bacteria.
Lactic streptococci Bacteria of the genus Strep-
tococcus capable of lactic fermentation, and
therefore often used as starters in the ... glycoprotein inhibitor with a nar-
row spectrum of activity (restricted to L. helveticus and
L. acidophilus). Lactocin 27 exerts a bacteriostatic ef-
fect rather than being bactericidal in activit...