搜索结果: 1-6 共查到“食品包装与储藏 influence”相关记录6条 . 查询时间(0.593 秒)
Influence of Technology and Ripening on Textural and Sensory Properties of Vacuum Packaged Ewe’s Cheese
texture sensory characteristics ewe’s milk cheese storage vacuum packaging
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2016/12/9
The effect of curd cooking temperature (40 and 42°C), pressing, and ripening on textural and sensory properties of vacuum packaged semi-cooked ewe’s milk cheese was studied. Chemical and microbiologic...
Influence of chemical composition and environmental conditions on the textural properties of dried fruit bars
sorption isotherms glass transition textural change fermi equation sultana maltodextrin sugar
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2014/2/25
The influences of the composition, environmental humidity, and temperature on the stability of dried fruit bars during storage were investigated. Sultana bars were chosen to represent similar types of...
Influence of Olive Fruit Storage in Bags on Oil Quality and Composition of Volatile Compounds
fruit storage olive oil volatile components
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2009/3/20
The composition of olive oil volatile components depends on genetic factors, ripening grade of the fruit, fruit storage and processing conditions. Storage of olives in reticular or plastic bags is sti...
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...
Influence of packing method on colour perception improving the appearance of fruits and vegetables
orange carrot red beet parsley quality L* a* b* nets
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2014/2/27
The appearance of fruits and vegetables has a major influence on the perceived quality. Therefore, colour is one of the most important quality parameters in consumers’ preferences. Fruits differently ...
Influence of the Maturity of the Fruit Material on Various Components and Taste of Ume Liquor
pectic substances amygdalin prunasin sensory test
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2010/11/23
To examine the influence of the maturity of ume fruit (Japanese apricot, Prunus mume SIEB. et ZUCC.) on the taste of ume liquor, we analyzed various taste components, pectic substances and cyanogenic...