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Data for: High-Pressure effects on the mechanism of accumulated inosine 5′-monophosphate

Mendeley Data2017-12-29 更新2026-04-09 收录

食品风味化学

高压食品加工

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资源简介：

Effects of ultrahigh pressure on the content of IMP ，AMPD activity，ALP activity, and ACP activity.

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创建时间：

2017-12-29

食品风味化学

热加工工艺分析

Chemical compositions of the extracted free volatiles of non-heated and heated mango purée prepared from over-ripe mango fruits.

Figshare2021-03-17 更新70

Gelatinization parameters of native, native hydrolyzed and hydrolyzed HHP treated (200, 400, and 600 MPa) potato starches with different α-amylase concentration a .

淀粉特性

高压食品加工

Gelatinization parameters of native, native hydrolyzed and hydrolyzed HHP treated (200, 400, and 600 MPa) potato starches with different α-amylase concentration a.

NIAID Data Ecosystem30

XURMO ASOSIDA TAYYORLANGAN SHIRINLIK MAHSULOTINING UCHUVCHI AROMATIK BIRIKMALARI OʻRGANISH

食品风味化学

枣基甜食品质控制

Ushbu maqola xurmo asosidagi shirinlik mahsulotining uchuvchi aromatik birikmalarini aniqlash va ularning tarkibi hamda aromatik profilga ta’sir etuvchi omillarni o‘rganishga bag‘ishlangan. Maqolanin

Zenodo2026-05-28 更新20

Microbial communities and their correlation with volatile compounds in starters of Chinese sweet rice wine

发酵微生物

食品风味化学

Chinese sweet rice wines (CSRW) are traditional, regionally distinct alcoholic beverages that are generally brewed with glutinous rice and fermentation starters. This study aimed to characterize micro

NIAID Data Ecosystem50

Gelling of barramundi (Lates calcarifer) minced muscle as affected by high pressure processing at different temperatures and salt concentrations

水产品加工

高压食品加工

Data set of the research "Gelling of barramundi (Lates calcarifer) minced muscle as affected by high pressure processing at different temperatures and salt concentrations"

NIAID Data Ecosystem30

Data for: High-Pressure effects on the mechanism of accumulated inosine 5′-monophosphate

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