搜索结果: 1-8 共查到“食品科学技术 chilling”相关记录8条 . 查询时间(0.214 秒)
The Effects of Different Chilling Methods on Meat Quality and Calpain Activity of Pork Muscle Longissimus Dorsi
calpain activity, carcasses, chilling methods, meat quality, pork
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2012/8/14
The objective of this study was to investigate the effects of conventional chilling (0 to 4 ◦C), rapid chilling (RC, –20 ◦C for 30 min, followed by 0 to 4 ◦C), and short-duration chi...
华南理工大学食品加工与保藏原理课件Chap4 Chilling and Freezing
华南理工大学 食品加工与保藏原理 课件 Chap4 Chilling Freezing
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2009/12/7
华南理工大学食品加工与保藏原理课件Chap4 Chilling and Freezing。
Comparison of Changes in Ethylene and Polyamines of Water Convolvulus and Chingensai Exposed to Chilling Stress
polyamine chilling injury stress
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2009/7/7
The rates of carbon dioxide and ethylene production and the levels of 1-aminocyclopropane-1-carboxylic acid (ACC) and polyamines, putrescine and spermidine, in chilling-sensitive water convolvulus and...
Effect of Super-chilling Storage on Maintenance of Quality and Freshness of Swordtip Squid Loligo Edulis
squid super-chilling refrigeration
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2009/6/10
The quality of squid deteriorates very rapidly after catch. To maintain the quality of squid for a longer period, we carried out super-chilling storage. Live swordtip squids Loligo edulis were killed ...
Effect of Super Chilling Storage on Maintenance of Freshness of Kuruma Prawn
Mami ANDO Hiroko NAKAMURA Rie HARADA Akihiko YAMANE
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2009/5/31
Using natural prawn (Penaeus japonicus), a comparison study was conducted between super chilling (2°C) and cool (5°C) storage for the effectiveness of keeping fish meat fresh. Brightness of the tail c...
Influence of Postharvest Vacuum Infiltration with Calcium on Chilling Injury, Firmness and Quality of Lisbon Lemon Fruit
Chilling injury quality parameters postharvest treatments CaCl2 Lisbon lemon
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2008/11/1
The aim of present study to determine the effect of postharvest vacuum infiltration with CaCl2 on Chilling injury, firmness and quality of Lisbon lemons [Citrus limon (L.) Burm.] at the yellow-green s...
Effect of Pre-chilling on the Shelf-life and Quality of Silver Pomfret (Pampus argenteus) Stored in Dry Ice and Wet Ice
Pre-chilling dry ice wet ice bacteriology biochemical sensory
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2008/10/26
Effect of pre-chilling on the sensory, microbiological and biochemical quality of silver pomfret (Pampus argenteus) stored in a standardized combination of dry ice and wet ice at the ratio of 1:0.2:0....
Effect of Pre-chilling on the Shelf-life and Quality of Silver Pomfret (Pampus argenteus) Stored in Dry Ice and Wet Ice
Shelf-life and Quality Dry Ice and Wet Ice
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2016/5/27
Effect of pre-chilling on the sensory, microbiological and biochemical quality of silver pomfret (Pampus argenteus) stored in a standardized combination of dry ice and wet ice at the ratio of 1:0.2:0....