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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(xué)技術(shù)，聚焦耦合技術(shù),所提供的微波能量，和同步冷卻分子形態(tài)保護(hù)技術(shù)，真正實(shí)現(xiàn)了研究級的微波萃取反應(yīng)一致性和科學(xué)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(yīng)用于微波化學(xué)的各個領(lǐng)域，解決其它萃取/反應(yīng)技術(shù)無法進(jìn)行的：低溫?zé)o溶劑微波萃取、低溫／超低溫保護(hù)微波萃取、微波萃取-衍生化順序/同時反應(yīng)、微波萃取—皂化順序／同時反應(yīng)、微波堿解（消除）—萃取順序／同時反應(yīng)等各種跨科學(xué)...