机译:原位果胶工程设计作为定制胡萝卜泥稠度和脱水收缩的工具
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M[2]S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium;
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M[2]S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium;
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M[2]S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium;
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M[2]S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium;
Laboratory for Photochemistry and Spectroscopy, Department of Chemistry, Katholieke Universiteit Leuven, Celestijnenlaan 200F, 3001 Leuven, Belgium;
Laboratory for Photochemistry and Spectroscopy, Department of Chemistry, Katholieke Universiteit Leuven, Celestijnenlaan 200F, 3001 Leuven, Belgium;
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M[2]S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium;
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M[2]S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium;
carrot; puree; pectin; syneresis; high-pressure homogenisation; blanching; anti-pectin antibodies;
机译:胡萝卜泥的刻意加工需要定制的血清果胶结构
机译:西兰花和胡萝卜泥中的果胶转化酶的热和高压稳定性:通过加工形成特定的内源酶群体。
机译:内源性果胶酶对番茄-胡萝卜泥混合物稠度的影响
机译:使用PARAFAC核心一致性来估算LF-NMR数据中的组件数量 - 适用于奶酪生产中机械诱导的凝胶凝胶凝胶的原位研究
机译:与常规加热相比,通过连续流微波加热处理的胡萝卜泥的质量特征
机译:通过高压热灭菌和欧姆加热和对食品加工污染物和质量属性的影响将胡萝卜泥的温和灭菌灭菌
机译:胡萝卜泥的刻意加工需要定制的血清果胶结构
机译:胡萝卜和棍棒或空气动力作为防扩散工具