有哪些信誉好的足球投注网站- 1、有哪些信誉好的足球投注网站（book118）网站文档一经付费（服务费），不意味着购买了该文档的版权，仅供个人/单位学习、研究之用，不得用于商业用途，未经授权，严禁复制、发行、汇编、翻译或者网络传播等，侵权必究。。
- 2、本站所有内容均由合作方或网友上传，本站不对文档的完整性、权威性及其观点立场正确性做任何保证或承诺！文档内容仅供研究参考，付费前请自行鉴别。如您付费，意味着您自己接受本站规则且自行承担风险，本站不退款、不进行额外附加服务；查看《如何避免下载的几个坑》。如果您已付费下载过本站文档，您可以点击 这里二次下载。
- 3、如文档侵犯商业秘密、侵犯著作权、侵犯人身权等，请点击“版权申诉”（推荐），也可以打举报电话：400-050-0827(电话支持时间：9:00-18:30)。
- 4、该文档为VIP文档，如果想要下载，成为VIP会员后，下载免费。
- 5、成为VIP后，下载本文档将扣除1次下载权益。下载后，不支持退款、换文档。如有疑问请联系我们。
- 6、成为VIP后，您将拥有八大权益，权益包括：VIP文档下载权益、阅读免打扰、文档格式转换、高级专利检索、专属身份标志、高级客服、多端互通、版权登记。
- 7、VIP文档为合作方或网友上传，每下载1次， 网站将根据用户上传文档的质量评分、类型等，对文档贡献者给予高额补贴、流量扶持。如果你也想贡献VIP文档。上传文档
查看更多
effect of homogenisation pressure and some hydrocolloids on：均质压力和一些亲水胶体的影响精品
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
Pol. J. Food Nutr. Sci. 2005, Vol. 14/55, No 3, pp. 293–298
EFFECT OF HOMOGENISATION PRESSURE AND SOME HYDROCOLLOIDS ON BEVERAGE
EMULSION STABILITY
El¿bieta D³u¿ewska, Krzysztof Leszczyñski
Department of Food Technology, Agricultural University, Warsaw
Keywords: beverage emulsions, pressure homogenisation, stability, arabic gum, modified starch
The aim of the study was to determine the effect of homogenisation parameters, arabic gum and modified starch additives on the stability of
beverage emulsions. Optimal parameters for homogenisation process were determined on the basis of the characteristics of particle size of dis-
persed phase vs. homogenisation pressure and on the basis of results of emulsion stability measurement. The best among the analysed variants of
homogenisation of emulsions with arabic gum appeared to be the application of the pressure range of 45–55 MPa in the first stage followed by
the pressure reduction at the second stage to 1/3 of that from the first stage. The analysis of the size distribution of oil particles in the emulsions
stabilized by means of arabic gum or modified starch which were homogenised under the same pressure points to the need of a proper selection
of homogenisation parameters in respect of the kind of stabilisers.
INTRODUCTION The emulsions should demonstrate a high degree of sta-
bility in both the concentrated and ready-to-serve forms of
The properties of a food emulsion that contribute most beverage [Tan Holmes, 1988]. H
您可能关注的文档
- 100 Job Search Tips from FORTUNE 500 Recruiters精品.pdf
- Advanced Linear and Nonlinear Control Design精品.pdf
- FINA 0303 Case Studies in Corporate Finance精品.pdf
- Conversation Analysis and Institutional Talk--Analyzing Distinctive Turn-Taking Systems精品.pdf
- Cosmetic Dermatology Products and Procedures精品.pdf
- Audible noise and losses in variable speed induction motor drives精品.pdf
- Fluid Mechanics Sixth Edition Solutions White PDF精品.pdf
- EDS-T-7415精品.pdf
- 2010 EM Better for you packaged food精品.pdf
- arno r. lodder, dialaw on legal justification and dialogical models of argumentation. law and philosophy library vol. 42精品.pdf
- Designing and managing the supply chain concepts, strategies, and case studies精品.pdf
- GOST-19807-1991-ENG精品.pdf
- 低地板有轨电车轨道交通“新武器”将亮相申城精品.pdf
- ADVANCES IN AUTOMOTIVE HYDRAULIC HYBRID DRIVES精品.pdf
- evidence-based care and the case for intuition and tacit knowledge in clinical assessment and decision making in mental health nursing practice an empirical contribution to the debate精品.pdf
- becoming a consummate clinician (what every student, house officer, and hospital practitioner needs to know) some second opinions outliers, hoofbeats, and sutton's (flawed) law精品.pdf
- A Treatise of Legal Philosophy and General Jurisprudence精品.pdf
- Language the Way We Use Words精品.pdf
- Consignment Sales精品.pdf
- 中华人民共和国进口医疗器械注册申请表精品.pdf
文档评论（0）