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Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky
Honey Rice Syrup Sorbitol Restructured Duck Jerky
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2016/5/19
The aim of this study was to evaluate the potential of natural humectants such as honey and rice syrup to replace sorbitol in the production of restructured duck jerky. Each humectant was mixed at 3%,...
Using restructured electricity supply industries to understand oligopoly industry outcomes
Electricity market design Electricity auction design
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2015/7/31
This paper argues that many determinants of generic oligopoly market outcomes can be studied in bidbased wholesale electricity markets under much weaker assumptions than in other oligopoly industries
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Measuring Market Inef®ciencies in California’s Restructured Wholesale Electricity Market
Restructured Wholesale Electricity Market Measuring Market
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2015/7/31
We present a method for decomposing wholesale electricity payments into production costs, inframarginal competitive rents, and payments resulting from the exercise of market power. Using data from Jun...
Efficacy of Flaxseed Flour as Bind Enhancing Agent on the Quality of Extended Restructured Mutton Chops
Sensory Attributes Texture Profile Analysis Microbiological Quality
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2016/5/16
Consumers have become very conscious about their nutrition and well being due to changes in their socio-economic lifestyle and rapid urbanization. Therefore, development of technology for production o...
Development of Stable Restructured Mango Gel
Mango restructured hurdle technology texturization gel alginate
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2008/10/31
Restructured mango gel was prepared by alginate texturization of mango pulp using sodium alginate, glucono-δ-lactone and calcium hydrogen orthophosphate. The requisite quantities of the chemical addit...
Development of Stable Restructured Mango Gel
Restructured Mango Gel Mango
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2016/5/31
Restructured mango gel was prepared by alginate texturization of mango pulp using sodium alginate, glucono-δ-lactone and calcium hydrogen orthophosphate. The requisite quantities of the chemical addit...
The Effect of Tumbling Time on the Quality and Binding Ability of Restructured Beef M. Pectoralis profundus with Alginate Binder
Alginate Tumbling Restructured Meat Sensory Attributes Binding Ability
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2016/4/25
Meats with alginate binders including sodium alginate, glucono-delta-lactone and calcium carbonate were tested in restructured steaks made from M. pectoralis profundus of beef steers in terms of meat ...
Higher Education Restructured at the University of Virginia
Higher Education Restructured at the University of Virginia 高等教育
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2007/12/25
The Commonwealth has struggled for several years to provide financial resources to its colleges and universities: in 1985, funding for higher education represented approximately 17 percent of the stat...
The Effects of High Pressure and Various Binders on the Physico-chemical Properties of Restructured Pork Meat
High Pressure Restructured Non-meat Protein Binding Physico-chemical
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2016/4/22
This study was carried out to investigate the effect of high pressure and the addition of non-meat proteins on the physico-chemical and binding properties of restructured pork. Pressurizations were ca...
Porcine Blood Plasma Transgluataminase Combined with Thrombin and Fibrinogen as a Binder in Restructured Meat
Porcine Plasma Transglutaminase Thrombin Fibrinogen Binder Restructured Meat
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2016/4/21
The purpose of this study was to use pig blood plasma transglutaminase (TGase) combined with thrombin and fibrinogen as a binder, which was applied to restructured meat, and to investigate its effect ...
Influence of Milk Co-precipitates on the Quality of Restructured Buffalo Meat Blocks
Restructured Buffalo Meat Meat Blocks Milk Co-precipitates Meat Chunks Sensory Attributes
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2016/4/15
Restructuring had made it possible to utilize lower value cuts and meat trimmings from spent animals by providing convenience in product preparation besides enhancing tenderness, palatability and valu...
Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
Transglutaminase Low-fat Low-salt Meat Products Functional Textural Properties
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2016/4/12
This study was performed to determine whether transglutaminase (Aciva-TG, TGase) can be used to reduce the salt level in low-fat sausages and to replace emulsified meats (10%) for the manufacture of r...