搜索结果: 1-11 共查到“食品加工技术 chemical composition”相关记录11条 . 查询时间(0.103 秒)
Chemical Composition and Antioxidant Activity of Dates and Dates-Camel-Milk Mixtures as a Protective Meal against Lipid Peroxidation in Rats
Chemical Composition Antioxidant Dates Dates-Camel-Milk Mixtures Lipid Peroxidation
<
2010/11/8
Dates and camel milk have been reported to be used for prevention and treatment of various diseases in Arab countries. This study was designed to investigate the antioxidant activity of dates and cam...
Determination of the Chemical Composition of Bush Meats Found in Nigeria
Bush meats meat quality anatomical composition economic feasibility RDA
<
2008/10/29
The study assessed the anatomical weight, proximate, mineral and in vitro digestibility compositions. The economic and organoleptic evaluations were conducted using standard methods. Protein and ash c...
Effect of Fat Replacer (Salatrim®) on Chemical Composition, Proteolysis, Functionality, Appearance, and Yield of Reduced Fat Mozzarella Cheese
reduced fat Mozzarella cheese fat replacer functionality
<
2008/3/28
A no brine, stirred-curd procedure was used to manufacture reduced fat (9% fat wet basis) Mozzarella cheese. Skim milk was standardized to 0.8% fat with unhomogenized milk fat (control), an equal blen...
Effect of Fat Reduction on Chemical Composition, Proteolysis, Functionality, and Yield of Mozzarella Cheese
fat reduction Mozzarella cheese composition functionality
<
2008/3/28
Mozzarella cheese was made from skim milk standardized with cream (unhomogenized, 40% milk fat) to achieve four different target fat percentages in the cheese (ca. 5, 10, 15, and 25%). No statisticall...
Mozzarella Cheese: Impact of Coagulant Concentration on Chemical Composition, Proteolysis, and Functional Properties
Mozzarella cheese coagulant rennet functional properties
<
2008/3/23
Three vats of low moisture, part skim Mozzarella cheese were produced with three different concentrations of coagulant (double-strength chymosin derived by fermentation; .1, .08, and .06 ml/kg of milk...
Mozzarella Cheese: Impact of Whey pH at Draining on Chemical Composition, Proteolysis, and Functional Properties
Mozzarella cheese draining pH composition functional properties
<
2008/3/22
Cultured low moisture, part skim Mozzarella cheeses were produced using the same milk (185 kg per vat), starter, and coagulant, but with two different whey pH at draining (6.40 and 6.15). Cheese was m...
Mozzarella Cheese: Impact of Cooking Temperature on Chemical Composition, Proteolysis and Functional Properties
Mozzarella cheese cooking temperature composition functional properties
<
2008/3/19
The impact of cooking temperatures on chemical composition, proteolysis, and functional properties of Mozzarella cheese during storage was determined. Three vats of cheese were made in 1 d using three...
Mozzarella Cheese: Impact of Coagulant Type on Chemical Composition and Proteolysis
Mozzarella cheese coagulant composition proteolysis
<
2008/3/19
The impact of different milk coagulants on initial chemical composition and proteolytic changes in Mozzarella cheese during refrigerated storage was determined. Three vats of cheese were made in 1 d, ...
Mozzarella Cheese: Impact of Milling pH on Chemical Composition and Proteolysis
Mozzarella cheese milling pH composition proteolysis
<
2008/3/18
The objective of this study was to determine the impact of milling pH on initial chemical composition and proteolytic changes in Mozzarella cheese during refrigerated storage. A new pilot-scale Mozzar...
Effect of lean meat proportion on the chemical composition of pork
pig meat lean meat chemical composition
<
2014/3/3
The objective of this work was to verify the effect of the lean meat proportion on the chemical composition of the meaty parts (loin and ham) of pork. A total of 116 finishing hybrid pigs commonly use...
Determination of the Chemical Composition of Bush Meats Found in Nigeria
Bush Meats Chemical Composition
<
2016/5/31
The study assessed the anatomical weight, proximate, mineral and in vitro digestibility compositions. The economic and organoleptic evaluations were conducted using standard methods. Protein and ash c...