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Keyword [high pressure processing]
Result: 61 - 80 | Page: 4 of 5
61.
Changes And Control On Quality Of Lactic Acid Bacteria Fermented Fruit And Vegetable Juice During Processing And Storage
62.
The Effect Of Ultra-high Pressure Treatment On The Structure Of Spoilage Bacteria In Oysters During Cold Storage And The Lethal Mechanism Of Typical Strains
63.
High Pressure Processing Alters The Emulsifying And Gel Properties Of Pork Meat Batters With Low-fat And Low-salt
64.
The Influence Of High-pressure Processing On The Diffusion Of Functional Additives In PE Film
65.
Thermal Characteristics And Temperature Field Simulation During High Pressure Processing
66.
Study On Sterilizing And Mechanism Of High Pressure Processing Hurdle Technology For Mud Snail(Buttacta Exarata)
67.
High Pressure Processing Improves The Physicochemical And Rheological Properties Of Caprine Milk And Its Micellar Casein
68.
Effects And Its Application Of Combined High-pressure Processing And CaCl
2
On Properties Of Sodium-reduced Myofibrillar Protein Gels
69.
Effects Of Ultra-High Pressure Processing And Carrageenan On The Gelling Properties Of Low-salt Surimi Gel From Silver Carp
70.
Effect Of High Pressure Processing On The Structural And Functional Properties Of Wheat Dough
71.
The Effect Of High Pressure Processing Treatment On The Stability Of Anthocyanin In Blueberry
72.
Study On Safety And Shelf Life Of Meat And Juice Based On High Pressure Processing Technology
73.
Effect Of Ultra-high Pressure Processing On Extraction Ratio Of Chemical Constituents Of Ginseng And Development Of Ginseng Ophiopogon Liquor
74.
Effect Of Ultra High Pressure Treatment Combined With Sodium Chloride/Sodium Tripolyphosphate On The Properties And Forming Process Of Heating Gel Of Rabbit Myosin
75.
Effect Of Ultra-high Pressure Treatment On 3D Printing Characteristics Of Blueberry Gel System
76.
Study On Foundational Theory And Technology Of Avocado Jam Based On High Pressure Processing
77.
Study On Quality Changes Of Blueberry Juice By Ultra-high Pressure Treatment
78.
Preparation Of Salt-enhanced Peptide By Spent Hen Protein And Its Application In Cantonese Sausage
79.
Effect Of Ultra-high Pressure And Enzymatic Treatment On The Structure And Immunoreactivity Of Bitter Apricot Kernel Protein
80.
Combination Of High-Pressure Processing With Other Treatments And Its Impacts On The Safety And Quality Of Aquatic Products
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