Từ điển công nghệ Q
Từ điển công nghệ Q
... Also known as bayrusil and ekalux. Quince jams Jams made using quinces (Cydonia oblonga). Quince juices Fruit juices extracted from quinces (Cydonia oblonga). Quinces Fruits produced by the shrub ... cause poisoning if this part of the plant is consumed. Q QTL Abbreviation for quantitative trait loci. Quail eggs Eggs produced by quails. Considered as a delicacy. Consist of approximatel...
Ngày tải lên: 26/10/2013, 06:20
Từ điển công nghệ thực phẩm - Q
... of the anticarcinogens), quercetin and anthocyanins (powerful antioxidant com- pounds). Q QTL Abbreviation for quantitative trait loci. Quail eggs Eggs produced by quails. Considered as a delicacy. ... brown with dark speckles. Quail meat Meat from quails, commonly from farmed bobwhite quails (Colinus virginianus) or Japa- nese quails (Coturnix coturnix). Farmed quail meat tends to be...
Ngày tải lên: 23/10/2013, 18:20
tu dien cong nghe tp
... shellfish, aquatic plants and algae are produced commercially across the world. Aquaculture products Aquatic organisms (such as fish, shellfish and aquatic plants) produced by aquaculture ... Aqualysins Thermostable bacterial proteinases, in particular aqualysin I (EC 3.4.21.111), an alkaline ser- ine endopeptidase secreted by Thermus aquaticus. Aquatic foods Foods derived from aquatic...
Ngày tải lên: 08/08/2012, 11:23
Từ điển công nghệ thực phẩm
... shellfish, aquatic plants and algae are produced commercially across the world. Aquaculture products Aquatic organisms (such as fish, shellfish and aquatic plants) produced by aquaculture ... Aqualysins Thermostable bacterial proteinases, in particular aqualysin I (EC 3.4.21.111), an alkaline ser- ine endopeptidase secreted by Thermus aquaticus. Aquatic foods Foods derived from aquatic...
Ngày tải lên: 15/09/2012, 17:55
Từ điển công nghệ thực phẩm - B
... of liquid over a food during cooking to keep it moist. This technique is often used in the preparation of meat, particularly during roast- ing when heating is prolonged. Batters Thin liquid ... fresh (compressed), liquid and dried (granulated) forms. Bakery additives Ingredients used in making bak- ery products with the aim of prolonging shelf life or improving the quality of the finis...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - C
... of energy required to heat pure water from 14.5 to 15.5°C at atmospheric pressure (equivalent to 4.185 J). The small calorie or therm is equivalent to 4.204 J and is the energy required to heat ... good quality raw materials and appro- priate handling conditions are used for charqui produc- tion, the final product has low microbial counts. Char- qui-type products include jerky. Chayote Squ...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - E
... foods. Food frequency questionnaires One of a variety of dietary study techniques used to gather infor- mation on the eating habits of individuals or popula- tion groups, particularly the frequency ... Evaporation Gradual change of state from liquid to gas that occurs at a liquid's surface. The average speed of particles within a liquid depends on the liquid's tem- perature. Fa...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - H
... pressure liquid chro- matography. High pressure liquid chromatography Alterna- tive term for high performance liquid chroma- tography. High pressure processing Nonthermal preserva- tion technique used ... perform further interpretation. Thus, the image quality is im- proved but no analysis or quantification is performed. Imaging Analytical techniques used to produce images of objects or s...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - A
... shellfish, aquatic plants and algae are produced commercially across the world. Aquaculture products Aquatic organisms (such as fish, shellfish and aquatic plants) produced by aquaculture ... Aqualysins Thermostable bacterial proteinases, in particular aqualysin I (EC 3.4.21.111), an alkaline ser- ine endopeptidase secreted by Thermus aquaticus. Aquatic foods Foods derived from aquatic...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - D
... pressure at -78.5qC. Used for the refrigeration of foods, the carbonation of beverages and other liq- uids, and the cleaning of processing equipment. Drying Removal of moisture or liquid from an ... (gas, liquid or solid) that has been adsorbed or absorbed by a liquid or solid material is removed from the material. Desorption isotherms of foods during drying are commonly studied to quant...
Ngày tải lên: 23/10/2013, 18:20