机译:挤压蒸煮工艺参数对淀粉类食品中越橘花色苷保留的影响
KIT (Karlsruhe Institute of Technology), Institute of Process Engineering in Life Sciences, Section 1: Food Process Engineering, KaiserstraJSe 12, D-76131 Karlsruhe, Germany;
KIT (Karlsruhe Institute of Technology), Institute of Process Engineering in Life Sciences, Section 1: Food Process Engineering, KaiserstraJSe 12, D-76131 Karlsruhe, Germany;
KIT (Karlsruhe Institute of Technology), Institute of Process Engineering in Life Sciences, Section 1: Food Process Engineering, KaiserstraJSe 12, D-76131 Karlsruhe, Germany;
KIT (Karlsruhe Institute of Technology), Institute of Process Engineering in Life Sciences, Section 1: Food Process Engineering, KaiserstraJSe 12, D-76131 Karlsruhe, Germany;
HTST extrusion cooking; Bilberry; Anthocyanins; Kinetics;
机译:HTST挤压蒸煮工艺参数对主要生物活性苦莓多酚花色苷,原花青素和羟基肉桂酸稳定性的影响
机译:小麦籽粒和小麦食品中的叶酸含量和保留:储存,加工和烹饪方法的影响
机译:挤出过程基于木薯淀粉和花青素的可持续智能包装生产
机译:挤出烹饪技术制备水稻淀粉和木薯淀粉混合物的物理性质
机译:淀粉基产品蒸煮挤压的通用粘度模型。
机译:基于工业挤压蒸煮工艺的新型无奶大豆-玉米-高粱即食治疗食品(SMS-RUTF)的开发和可接受性
机译:基于工业挤出烹饪过程的新型乳牛奶玉米玉米高粱即用型治疗食品(SMS-RUTF)的开发和可接受性
机译:淀粉材料挤压蒸煮中的水扩散系数