Từ điển công nghệ G
Từ điển công nghệ G
... flavourings. Goose eggs Eggs produced by geese. Consist of approximately 13.9% proteins and 13.3% fats, and weigh approximately 144 g. Have a high cholesterol content (more than 1200 mg/egg) and ... 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 ale Ginger-flavo...
Ngày tải lên: 26/10/2013, 06:20
Từ điển công nghệ thực phẩm - G
... flavourings. Goose eggs Eggs produced by geese. Consist of approximately 13.9% proteins and 13.3% fats, and weigh approximately 144 g. Have a high cholesterol content (more than 1200 mg/egg) and ... 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 ale Ginger-flavo...
Ngày tải lên: 23/10/2013, 18:20
tu dien cong nghe tp
... packaging S-Adenosyl-l-methionine Active packaging Packaging materials which have functions additional to their basic barrier action. Used for packaging a wide range of foods and bever- ages. ... microorganisms that contain the antigen(s). Antisprouting agents Plant growth regulators used to prevent sprouting of crops (especially root or bulb crops, e .g. potatoes) during storage. Also ....
Ngày tải lên: 08/08/2012, 11:23
Từ điển công nghệ thực phẩm
... a glazed crust 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 ... microorganisms that contain the antigen(s). Antisprouting agents Plant growth regulators used to prevent sprouting of crops (especially root or bulb crops, e .g. potatoes) during storage. Also ......
Ngày tải lên: 15/09/2012, 17:55
Từ điển công nghệ thực phẩm - B
... a glazed crust 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 ... infection of grapes can be beneficial to winemaking; the fungus dehydrates the grapes, giv- ing the berries a higher percentage of solids (sugars, organic acids and minerals) and giving rise to ......
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - C
... produce white sugar. Sugar cane bagasse generated by these facilities may be used for cogeneration. Cane sugar juices Aqueous solutions of cane sugar produced during processing of sugar cane. Raw ... cracking of foods, or a processing step, e .g. cracking of eggs to remove them from their shells. Crambe seeds Seeds from plants belonging to certain species of the genus Crambe which belon...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - E
... stimulating the sense of taste. Flavoured beverages Beverages with added natu- ral or synthetic flavourings. Flavoured milk Milk containing flavourings. Flavoured yoghurt Yoghurt containing flavour- ings, ... Penicillium, Aspergillus and Rhizopus. Can cause poisoning (ergotism) if con- taminated grain is used for food, but modern grain cleaning and milling procedures remove most of the er...
Ngày tải lên: 23/10/2013, 18:20
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 ... harvesting). Haugh score Estimation of the freshness of eggs, as proposed by Raymond Haugh, by measuring the thickness of the egg whites in relation to that of the egg yolks when eggs are bro...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - A
... industry. Additionally used in gelling agents to prepare cul- ture media for bacteriological plate counts. Also known as agar-agar. Agar-agar Alternative term for agar. Agarases Enzymes, often produced ... Alternative spelling is aneurine. Aneurine Alternative spelling for aneurin (thiamin). Angel cakes Very light, airy sponge cakes made with stiffly beaten egg whites and no egg yolks o...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - D
... Packaged in materials that are impermeable to water vapour, oxygen and light to protect them during storage. Dried egg products Powders made by drying eggs or egg components. Include dried egg ... A wide range of drying methods are applied to foods, including: air drying; drum drying; freeze dry- ing; impingement drying; osmotic drying; roller drying; solar drying; spray drying; thin lay...
Ngày tải lên: 23/10/2013, 18:20