Từ điển công nghệ T
Từ điển công nghệ 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 ... current passing between a pair of electrodes in the reaction solution. Titrimetry Alternative term for titration. TLC Abbreviation for thin layer chromatography. TMTD Alternative term for the fungi...
Ngày tải lên: 26/10/2013, 06:20
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 ... current passing between a pair of electrodes in the reaction solution. Titrimetry Alternative term for titration. TLC Abbreviation for thin layer chromatography. TMTD Alternative term for the fungi...
Ngày tải lên: 23/10/2013, 18:20
tu dien cong nghe tp
... speci-ation and meat authenticity tests. Determination of actin content has been proposed as a means of calculat-ing the meat content of meat products. Activated C Alternative term for activated ... reaction to proceed; the difference in 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 ....
Ngày tải lên: 08/08/2012, 11:23
Từ điển công nghệ thực phẩm
... speci-ation and meat authenticity tests. Determination of actin content has been proposed as a means of calculat-ing the meat content of meat products. Activated C Alternative term for activated ... reaction to proceed; the difference in 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 ....
Ngày tải lên: 15/09/2012, 17:55
Từ điển công nghệ thực phẩm - B
... Treatment with peptidases may eliminate quality problems attributable to bitter peptides. Bitter pit Physiological disorder of apples associated with low calcium concentrations in the fruit. Bitter principles ... water to leach out the water-soluble extractives, and concentra- tion. Direct extract can be produced by exhaustive ex- traction of beef; it contains a high concentration of gelatin....
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - C
... active against most Gram negative enteric bacteria, particularly Pseudomonas aeruginosa. Used to treat mastitis in cattle and bacterial infections of the respiratory and gastrointestinal tracts ... 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, ....
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - E
... Arrangement and type of the fatty acids in the glycerol molecule affect the physical properties of the fat. 162 Fat substitutes Fenitrothion Fat substitutes Substances of various types and ori- gins that ... a continuous moving wire chain belt, which transports them underneath a flow of chocolate. Below the belt is a bottoming trough that retains the chocolate that falls through the chain bel...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - H
... 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 of ... are synthesized in minute quantities by the organs of the endocrine system and transported in the bloodstream to their target tissues which they stimulate. In plants, production is limited to specif...
Ngày tải lên: 23/10/2013, 18:20
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 ... indicators or temp. control). Active sites Locations on the surface of catalysts at which reactions occur. On enzymes, substrates are bound at the active sites, the shape of the site being...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - D
... such 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 ... foods. Digestibility Nutrition term relating to the proportion of a food absorbed from the gastrointestinal tract into the bloodstream. True digestibility is measured as the difference between i...
Ngày tải lên: 23/10/2013, 18:20