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Methods for Evaluation of the Oxidative Stability of Lipid-Containing Foods
lipids fats and oils oxidative stability methodologies
2010/11/22
Lipid oxidation and associated changes are major causes of quality deterioration of lipids and lipid-containing foods. Oxidative deterioration of lipids directly affects their flavor, color and nutrit...
Stability and Uniformity of Oil Droplets in Preparation of O/W Emulsion Agar Gel
emulsion gel agar stability, uniformity
2010/11/22
We investigated the stability of a monodispersed o/w emulsion and the uniformity of oil droplet distribution in an agar-based emulsion gel during successive stages of gel preparation. At each stage of...