Cardiac
发表于 2025-3-25 06:11:05
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引起
发表于 2025-3-25 09:05:24
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厚颜
发表于 2025-3-25 12:47:13
Enzyme,cceptable product. Presently, microbial enzymes are used in starch processing, dairy processing, fruit processing, alcoholic brewing, meat processing, and bakery food manufacturing as a green alternative to traditional chemical methods. In this chapter, the source of different microbial enzymes and
沙发
发表于 2025-3-25 16:26:53
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Infelicity
发表于 2025-3-25 22:57:40
Water,nt impact on the properties of foods and is the cause of food spoilage or deterioration. By controlling the water in foods, we can predict and control the rate of many chemical and biochemical reactions, which contribute to food stability and quality retention. In this chapter, you will learn about
安心地散步
发表于 2025-3-26 01:06:19
Proteins,chemical and biochemical properties. It has been elucidated in detail about the mechanisms and the influencing factors involved in protein denaturation and in governing the functional properties of proteins. This chapter also introduces the functionality evaluations of proteins and their application
火光在摇曳
发表于 2025-3-26 05:07:17
Carbohydrates,rent categories of carbohydrates including monosaccharides, oligosaccharides, and polysaccharides are, respectively, introduced according to their structures, properties, and applications. Some characteristic phenomena and reactions in the food industry related to carbohydrates are explained in deta
infantile
发表于 2025-3-26 09:14:16
Lipid,acids are introduced. The physical properties of lipid, such as crystallization behavior, melting characteristics, oil emulsification, etc., are explained in details related to their applications in food processing. The reader can acquire the evaluation methods of oil quality such as peroxide value,
Mercurial
发表于 2025-3-26 14:31:24
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不知疲倦
发表于 2025-3-26 20:51:24
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