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Dual Effects of Whey Protein Isolates on the Inhibition of Enzymatic Browning and Clarification of Apple Juice
apple polyphenoloxidase(PPO) whey proteins browning
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2014/11/28
The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to
ascorbic acid and l-cysteine.
Gauge Symmetry Breaking in Gauge Theories---In Search of Clarification
Gauge Symmetry Gauge Theories Clarification
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2011/8/11
Abstract: The paper investigates the spontaneous breaking of gauge symmetries in gauge theories from a philosophical angle. Local gauge symmetry itself cannot break spontaneously in quantized gauge th...
Optimization of Processing Parameters for Clarification of Blended Carrot-orange Juice and Improvement of its Carotene Content
Blended carrot-orange juice carotene content enzyme clarification
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2010/9/30
The aim of this work was to optimize the processing parameters for the clarification of blended
carrot-orange juice using Response Surface Methodology (RSM) and to improve the carotene content. The b...
Hydrodechlorination over Zeolite Supported Catalysts—Clarification of Reaction Mechanism
Hydrodechlorination Zeolite Noble metal Acidity Dealumination IR spectroscopy
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2009/7/27
Chlorinated compounds emitted into the atmosphere are responsible for the current thinning and shrinking of the ozone layer in the stratosphere. Two main potential methods have been suggested for the...
Impact of Ovine Whey Protein Concentrates and Clarification By-Products on the Yield and Quality of Whey Cheese
whey cheese ovine cheese whey deproteinized whey
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2009/3/4
The effects of the addition of whey protein concentrates and clarification by-products obtained from ovine cheese whey and deproteinized whey (Sorelho) on the yield and quality of the whey cheese (Req...
Effect of juice clarification by flotation on the quality of white wine and orange juice and drink – Short Communication
must wine orange juice orange drink flotation hyperoxidation pectolytic enzyme
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2014/3/3
White wines of Debina cultivar were made from musts clarified by flotation using nitrogen as foaming agent. Flotation using air as the foaming agent (must hyperoxidation), without SO2 addition, was al...