搜索结果: 1-3 共查到“食品加工技术 Intensity”相关记录3条 . 查询时间(0.171 秒)
Time-intensity Analysis of Sourness of Commercially Produced Gummy Jellies Available in Japan
electromyography gummy jelly mastication sensory evaluation
2010/2/3
The flavor release of commercial gummy jellies was studied. Time-intensity (T-I) assessments, electromyography (EMG) of the jaw-closing muscles, and mechanical tests were conducted to characterize the...
Time-Intensity Studies of Sweeteners
aspartame saccharose sucralose time-intensity studies zinc sulphate
2014/3/10
We used time-intensity studies in this work for evaluating the perception of sweet taste of sucralose, aspartame, and saccharose over time. In second part of this study the mixture of sweeteners and z...
The Effects of Mixing Stage and Fermentation Time on the Quantity of Flavor Compounds and Sensory Intensity of Flavor in White Bread
flavor compounds fermentation time GC/MS mixing stage principal component analysis sensory evaluation static headspace method white bread
2010/3/5
Flavor compounds in white bread have been analyzed by a static-headspace-type GC/MS and sensory evaluation for clarifying the effects of mixing stage and fermentation time on the intensity of flavor c...