We can reform tissue and functional property of food by it, so protein cross-linking will have good application in food industry.
通过蛋白质交联可改变食品组织结构和功能性质,因此蛋白质交联在食品中有较广阔应用前景。
The theory about dielectric property of food was analyzed, and the physical meaning and the applying condition of dielectric parameter were studied.
分析了食品介电特性参数的理论基础,结合试验研究的现状,探讨了介电特性参数的物理意义和使用条件。
It has a plurality of preferred simplified and changing compound mode according the physicochemical property of food and the needs of eating when operating.
实施时依食物理化性质,食用需要,加工方式,有若干优选简化和变化组合方式。
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