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Acomplexsetofconditionsdeterminesbakeryproductshelflife,whichcomplicateseffortstoextendthe"life"oftheseitems.Extendingtheirlongevityreliesonproductdevelopers,processtechnologistsａndpackagingtechnologiststoproduceattractiveａndgood-tastingpro...

ABSTRACTThepredictionofwateractivity（aw.）bymathematicalmodels,ingeneral,hasbeenlimitedtoaqueoussolutionsofelectrolyteａndnon-electrolytesolutes.Theeffectoffoodcomponents,suchasfiber,proteinsａndfats,ona.hasnotbeentakenintoaccountwhenthosemode...

Enzymaticａndnonenzymaticbrowningreactionsofaminoacidsａndproteinswithcarbohydrates,oxidizedlipids,ａndoxidizedphenolscausedeteriorationoffoodduringstorageａndprocessing.Thelossinnutritionalqualityａndpotentiallyinsafetyisattributedtodestruction...

ABSTRACTCakingoffree-flowingpowdersduringstorageisadeleteriousphenomenonubiquitousinthefeed,fertilizer,detergentａndpharmaceuticalindustries,ａndofeconomicalimportancetolowmoisturefoods.Amongothersubjectsrelatedtocakingphenomena,thefollowinga...

Wateractivityisanimportantfactoraffectingthestabilityofdryａnddehydratedproductsduringstorage.Dryａnddehydratedproductshaveahighlevelofpopularitywithtoday’sconsumers.Drymixesareeconomicalａndconvenientwithincreasedshelflife,reducedpackaging,de...

EXPLORERTM微波形態(tài)萃取儀—快速、低溶劑消耗、低溫、高回收率研發(fā)前沿CEM第三代微波化學技術，聚焦耦合技術,所提供的微波能量，和同步冷卻分子形態(tài)保護技術，真正實現了研究級的微波萃取反應一致性和科學性，微波萃取不僅可代替?zhèn)鹘y(tǒng)的索氏萃取、ASE萃取，還可廣泛地應用于微波化學的各個領域，解決其它萃取/反應技術無法進行的：低溫無溶劑微波萃取、低溫／超低溫保護微波萃取、微波萃取-衍生化順序/同時反應、微波萃取—皂化順序／同時反應、微波堿解（消除）—萃取順序／同時反應等各種跨科學...