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Effects of Steaming and Dehydration on Anthocyanins, Antioxidant Activity,Total Phenols and Color Characteristics of Purple-Fleshed Sweet Potatoes(Ipomoea batatas)
Effects of Steaming Dehydration
2016/5/31
Purple-Fleshed Sweet Potatoes (PFSP) (Ipomoea batatas) are rich sources of acylated anthocyanins. Anthocyanin content, antioxidant activity and total phenols as well as color characteristics of PFSP w...
Current research in meat color
Color Color stability Myoglobin Hemoglobin MAP Bone marrow Antimicrobials Quantitative loci
2012/8/10
This review surveyed recent literature focused on factors that affect myoglobin chemistry, meat color, pigment redox stability, and methodology used to evaluate these properties. The appearance of mea...