標(biāo)題: Titlebook: Quality in Frozen Food; Marilyn C. Erickson,Yen-Con Hung Book 1997 Springer Science+Business Media Dordrecht 1997 enzymes.food.food indust [打印本頁(yè)] 作者: culinary 時(shí)間: 2025-3-21 18:46
書(shū)目名稱Quality in Frozen Food影響因子(影響力)
書(shū)目名稱Quality in Frozen Food影響因子(影響力)學(xué)科排名
書(shū)目名稱Quality in Frozen Food網(wǎng)絡(luò)公開(kāi)度
書(shū)目名稱Quality in Frozen Food網(wǎng)絡(luò)公開(kāi)度學(xué)科排名
書(shū)目名稱Quality in Frozen Food被引頻次
書(shū)目名稱Quality in Frozen Food被引頻次學(xué)科排名
書(shū)目名稱Quality in Frozen Food年度引用
書(shū)目名稱Quality in Frozen Food年度引用學(xué)科排名
書(shū)目名稱Quality in Frozen Food讀者反饋
書(shū)目名稱Quality in Frozen Food讀者反饋學(xué)科排名
作者: Iatrogenic 時(shí)間: 2025-3-21 23:44
or time. Like retrospective memory, prospective memory serves many different functions (e.g., short-term, long-term). This chapter deals with one of them—with episodic prospective memory, the function which is analogous to episodic retrospective memory. An analysis of what is required for the contex作者: Hemodialysis 時(shí)間: 2025-3-22 02:15
R. Martin Georgeructed to remember (R items)—have featured two classes of accounts: rehearsal and retrieval. Under the rehearsal account, the argument has consistently been that R items are selectively rehearsed more than F items. Retrieval accounts have been more varied, but the concept of retrieval inhibition has作者: Fortify 時(shí)間: 2025-3-22 07:40 作者: ensemble 時(shí)間: 2025-3-22 10:07
H. D. Goffia.” More recently, Day and Nedungadi(1994) suggest that managers selectively focus only on parts of market phenomena, and thus focus both on the search for and interpretation of market information..While these observations may explain the observed behavior of managers, they leave open the question 作者: 痛苦一下 時(shí)間: 2025-3-22 15:22 作者: Veneer 時(shí)間: 2025-3-22 20:09 作者: STEER 時(shí)間: 2025-3-23 01:07
Q. T. Pham,R. F. Mawsontic examples in specific regions of interest enrich the presentation. Dynamic computed tomography makes an important contribu- tion to the diagnosis and evaluation of a pathologic process: the demonstration of the dynamics of blood flow within the lesion and surrounding normal tissue. Since both the作者: aqueduct 時(shí)間: 2025-3-23 05:20
Yen-Con Hung illustrates how MRI can contribute to the early detection o.MRI Atlas of Prostate Cancer analyses high-resolution MRI scanning and dynamic contrast-enhanced (DCE) MRI. This combination improves the diagnosis and staging of prostate cancer and may soon replace PSA testing and digital rectal examinat作者: 小步舞 時(shí)間: 2025-3-23 08:35
R. V. Sista,M. C. Erickson,R. L. Shewfelt illustrates how MRI can contribute to the early detection o.MRI Atlas of Prostate Cancer analyses high-resolution MRI scanning and dynamic contrast-enhanced (DCE) MRI. This combination improves the diagnosis and staging of prostate cancer and may soon replace PSA testing and digital rectal examinat作者: 裁決 時(shí)間: 2025-3-23 12:37 作者: Defense 時(shí)間: 2025-3-23 16:41 作者: 抗原 時(shí)間: 2025-3-23 21:43 作者: 勉勵(lì) 時(shí)間: 2025-3-23 23:24 作者: Coronation 時(shí)間: 2025-3-24 02:28
Quality Deterioration in Frozen Foods Associated with Hydrolytic Enzyme Activitiesterioration. Though animal and plant tissues differ structurally as well as functionally, there are many undesirable changes common to both. This chapter focuses on effects of hydrolytic enzymes on quality in frozen plant and animal products.作者: Orgasm 時(shí)間: 2025-3-24 07:57 作者: 邪惡的你 時(shí)間: 2025-3-24 14:46
Lipid Oxidation: Flavor and Nutritional Quality Deterioration in Frozen Foods oxidation. In this chapter this degradative pathway will be discussed by first addressing the basic mechanisms of lipid oxidation in frozen foods. The chapter will then focus on those factors, both physical and chemical, that influence the rate of lipid oxidation, followed by a discussion of the consequences of lipid oxidation in frozen foods.作者: buoyant 時(shí)間: 2025-3-24 18:17 作者: SEEK 時(shí)間: 2025-3-24 22:10
Freeze-Crackings from the cell to the intercellular space will be minimal and, hence, cause little damage to the tissue structure, minimizing drip losses. Because of the fast freezing rate, food products will spend a minimum amount of time in the freezing process. Not only will the product weight loss be minimized, but the production throughput can be maximized.作者: Mast-Cell 時(shí)間: 2025-3-25 00:37
Antioxidants and Their Application to Frozen Foodsods by antioxidants, the sources for these antioxidants, and the methods by which antioxidants may be incorporated into the food. The chapter will then focus on characterizing the response of a variety of frozen foods to antioxidant applications.作者: decode 時(shí)間: 2025-3-25 06:43 作者: SHRIK 時(shí)間: 2025-3-25 09:44
cal (mechanical and cryogenic methods of freezing);categorical (classification of quality loss); analytical (measurementof quality); theoretical (model building); applied (preventativetreatments), and administrative (policy). The book focuses on theprinciples of freezing and the concepts of quality,作者: 讓空氣進(jìn)入 時(shí)間: 2025-3-25 14:52
Freezing Systemsvalue of foods better than any other method, and as a result extensive quantities of food are now frozen worldwide. However, frozen foods are experiencing considerable competition from other sectors, including chilled, ambient-stable, and minimally processed foods. The quality and nutritional aspect作者: bonnet 時(shí)間: 2025-3-25 19:47 作者: Lethargic 時(shí)間: 2025-3-25 22:37
Measurement and Interpretation of the Glass Transition in Frozen Foodslast several years, primarily as a result of the efforts of (.), .; .) to relate polymer kinetics to food physicochemical processes. The glass transition is of interest for at least three reasons. First, quality losses (e.g., enzymatic reactions and recrystallization) in frozen foods may be greatly 作者: Cursory 時(shí)間: 2025-3-26 03:49
Modeling of Food Freezing and requirements involved in removal of both sensible and latent heats from the product are one component of modeling. In addition, the design of processes for food freezing requires knowledge of time needed to reduce product temperature to desired levels. Ultimately, design of frozen-food storage 作者: 沙草紙 時(shí)間: 2025-3-26 05:53
Moisture Migration and Ice Recrystallization in Frozen Foodsen foods. It manifests itself in several forms: moisture loss by sublimation, moisture absorption and redistribution in foods or food components, recrystallization of ice, and drip loss during thawing.作者: Kaleidoscope 時(shí)間: 2025-3-26 09:37
Freeze-Crackingduct quality. The definition of freezing rates has been addressed in chapter 2, and one good working definition is to define the freezing rate as the rate of advance of the freezing interface. In general, the more rapidly the freezing interface advances, the smaller and more numerous the ice crystal作者: Instantaneous 時(shí)間: 2025-3-26 14:29
Quality Deterioration in Frozen Foods Associated with Hydrolytic Enzyme Activities which is an integral part of the freezing process, can penetrate fragile membranes causing release of enclosed contents and changes in the microenvironment of food tissues. Other unit operations during processing, in addition, can involve comminution of intact tissue that disrupts and releases chem作者: 勤勉 時(shí)間: 2025-3-26 19:50 作者: 準(zhǔn)則 時(shí)間: 2025-3-26 21:10
Lipid Oxidation: Flavor and Nutritional Quality Deterioration in Frozen Foodsuality deterioration in many food products shifts from microbiological causes to chemical/enzymatic causes. Chief among these chemical causes is lipid oxidation. In this chapter this degradative pathway will be discussed by first addressing the basic mechanisms of lipid oxidation in frozen foods. Th作者: 殘廢的火焰 時(shí)間: 2025-3-27 03:14 作者: adequate-intake 時(shí)間: 2025-3-27 08:31 作者: linear 時(shí)間: 2025-3-27 11:00 作者: Deceit 時(shí)間: 2025-3-27 15:16 作者: 生存環(huán)境 時(shí)間: 2025-3-27 20:27 作者: 俗艷 時(shí)間: 2025-3-28 01:21
Role of Packaging in Quality Preservation of Frozen Foods families, both husband and wife go to work away from home. Due to changes in life styles, consumers are demanding convenience, variety, quality, healthfulness, and value from the food they consume. According to a survey by Good Housekeeping Institute, nearly 70% of the female respondents expressed 作者: commodity 時(shí)間: 2025-3-28 05:33 作者: ATRIA 時(shí)間: 2025-3-28 09:24
latform for differentiating new theoretical assumptions from those that define the field’s current understanding of the processes involved in the context-appropriate recollection of previously formed plans. In support of the new assumptions introduced here, the chapter also reports the results of se作者: seduce 時(shí)間: 2025-3-28 12:21
R. Martin Georgen and test warning effects that demonstrate clear selective rehearsal effects in the list procedure. We argue that a separate retrieval inhibition account of the list method is not parsimonious; rather, a selective rehearsal explanation can readily accommodate the principal results obtained under bo作者: Integrate 時(shí)間: 2025-3-28 17:32
David S. Reidomputer-assisted, dynamic, interactive model and method is provided for planning advertising and promotion which includes the interdepartmental/interfunctional cost/efficiency aspects of the planning process which are usually omitted from other models and methods..A simulated case example is cited..作者: 無(wú)底 時(shí)間: 2025-3-28 21:35 作者: 罐里有戒指 時(shí)間: 2025-3-29 01:41 作者: Meager 時(shí)間: 2025-3-29 03:26
specific clinical entities also contain useful information on the most appropriate means of contrast agent administration (bolus injection or infusion) as well as a discussion of indications for the procedure. Dynamic computed tomography represents a significant advance over conventional computed to作者: 先兆 時(shí)間: 2025-3-29 07:52
Q. T. Pham,R. F. Mawsonspecific clinical entities also contain useful information on the most appropriate means of contrast agent administration (bolus injection or infusion) as well as a discussion of indications for the procedure. Dynamic computed tomography represents a significant advance over conventional computed to作者: APO 時(shí)間: 2025-3-29 12:15 作者: 預(yù)兆好 時(shí)間: 2025-3-29 17:37 作者: Arctic 時(shí)間: 2025-3-29 20:18 作者: Infantry 時(shí)間: 2025-3-30 02:58 作者: Nibble 時(shí)間: 2025-3-30 04:39
Overview of Physical/Chemical Aspects of Freezingual, should markedly enhance storage life. A complication results from the potential of the freezing process itself to cause alteration, often detrimental, to the state of a system such that quality is affected adversely by the freeze-thaw cycle. This is a separate issue from the topic of frozen sto作者: BET 時(shí)間: 2025-3-30 09:35 作者: V切開(kāi) 時(shí)間: 2025-3-30 14:23
Modeling of Food Freezingapter will review the following components of modeling as applied to food freezing: (1) the thermodynamics of food freezing and illustration of changes occurring within the product during freezing and the influence of changes to frozen food properties; (2) the impact of temperature-dependent propert作者: Enzyme 時(shí)間: 2025-3-30 18:23 作者: NADIR 時(shí)間: 2025-3-30 22:25 作者: 仇恨 時(shí)間: 2025-3-31 02:54
Product Composition and the Quality of Frozen Foodsth judicious use of additives or other prefreezing treatments. Freezing damage may be such that the effective frozen storage life of the product is limited, as with the rapid onset of oxidative rancidity in salmonid fishes or the loss of succulent texture during frozen storage of gadoid fishes. In s作者: sclera 時(shí)間: 2025-3-31 06:10 作者: erythema 時(shí)間: 2025-3-31 10:01 作者: BINGE 時(shí)間: 2025-3-31 15:08
978-1-4613-7738-2Springer Science+Business Media Dordrecht 1997作者: 濕潤(rùn) 時(shí)間: 2025-3-31 17:59 作者: 編輯才信任 時(shí)間: 2025-3-31 22:12 作者: abracadabra 時(shí)間: 2025-4-1 02:04 作者: 領(lǐng)巾 時(shí)間: 2025-4-1 08:16
