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Changes in Isoflavone Compositions of Soybean Foods during Cooking Process
isoflavones soybean foods cluster analysis
2009/7/8
We evaluated the concentration and distribution of isoflavones in a total of 50 samples of soybean foods consumed daily in Japan by high-performance liquid chromatography (HPLC). A hierarchical cluste...
Influence of Polyphenol and Ascorbate Oxidases during Cooking Process on the Radical-Scavenging Activity of Vegetables
radical-scavenging activity polyphenol oxidase polyphenol
2009/6/17
The influence of polyphenol oxidase and ascorbate oxidase on radical-scavenging activity and contents of total phenol, chlorogenic acid, and ascorbic acid in vegetables during the cooking process were...
The Discussion of Influencing Exhausting Water Factors from the Inner Space of Cocoon in Cooking Process
Exhausting water Cocoon cooking Thermocouple Weighing continuously Cocoon’s inner
2009/3/11
A simulation of the process of exhausting water from the inner space of cocoon cooked by steaming portion of cocoon cooking machines was performed under laboratory conditions with a thermocouple diffe...