【摘 要】
:
The product volume of food flavors in China has been keeping increasing at a speed of 15% per year in the last 10 years.The flavor varieties produced in Chi
【机 构】
:
School of Chemical and Environmental Engineering,Beijing Technology and Business University, Beijing
论文部分内容阅读
The product volume of food flavors in China has been keeping increasing at a speed of 15% per year in the last 10 years.The flavor varieties produced in China has exceeded 1300.The product volumes and sales of some varieties,including vanillin,maltol,ethyl maltol,furanone,ethyl hexanoate,2-methyl-3-furanthiol,2,3,5-trimethyl pyrazine,2-acetyl pyrazine,2-acetyl thiazole,2-ethyl-4-methyl thiazole,4-methyl-5-hydroxyethyl thiazole,osmanthus concrete,pepperoil,anise oil,garlic oil,etc.,have ranked the top in the world.
其他文献
枣树开花多,花期长,消耗养分量大,在生长期间,落花落果现象严重,一般座果率仅占全部花量的1%左右,这是红枣产量不高的原因。因此,要夺取红枣丰产,应采取以下技术措施:一、土
对巴西人来说,不知道自己国家总统的名字是可能的,但不知道贝利的名字是万万不可能的。贝利,这位集上帝恩赐的天赋和幸运于一身的足球天才,创造了20世纪足球传奇的故事。他曾
The flavour of thermal reaction meat flavour is highly associated with the amount of short peptone and amino acid released by pork enzymatic hydrolysis,and
This study determined optimun conditions for making a natural seasoning using oyster by enzymatic method.Among three pretreatment conditions,the optimal pre
肥胖症是影响儿童少年体质健康的危险因素之一。为了解肥胖儿童少年的检出情况,探讨肥胖儿童少年与正常儿童少年在形态、机能和素质指标方面是否不同,笔者于1991年对北京市7
There is a large content of multi-umani substance in the pre-cooking fluid of canned mushroom,so its significantly to study the compositions of umani substa