机译:通过超声辐射对冷冻面团进行浸没冷冻工艺的改进
Guangdong Province Key Laboratory for Creen Processing of Natural Products and Product Safety, South China University of Technology. Guangzhou, Guangdong 510640, China,College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China;
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China;
Guangdong Province Key Laboratory for Creen Processing of Natural Products and Product Safety, South China University of Technology. Guangzhou, Guangdong 510640, China,College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China;
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China;
State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China,College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China;
ultrasound-assisted freezing; heat transfer; dough; nucleation; heat generation;
机译:超声辐照对草莓浸没冷冻超声冷冻参数的影响
机译:冷冻储存过程中超声辅助浸泡冷冻的猪背最长肌的微观结构,质量和水分布的变化
机译:超声波对浸没冷冻苹果冷冻速度的影响
机译:短冻结法改善冷冻面团的烘焙性能。应用于法国长方形宝石
机译:添加剂对预发酵冷冻面团的面团流变性和面包条烘烤质量的影响。
机译:流变特性和面包品质黄原胶和不同冷冻速度的冷冻甜面团的制备
机译:管理冷冻速度和海藻糖浓度,以改善冷冻面团的性质和面包质量
机译:使用ames沙门氏菌/哺乳动物微粒体致突变性分析评估热处理,冷冻,电子辐照和γ辐照牛肉中的诱变活性