A study on the parameters of microwave techniques producing low oil content potato chips;
低油马铃薯片工艺参数的研究
Effect of different pretreatments on the infusing rate and sensory Quality of potato chips;
不同预处理对马铃薯片浸渍速率及感官品质的影响
Processing technology of vacuum freeze drying potato chips;
真空冷冻干燥马铃薯片加工工艺
Study on potato′s adsorption drying conditions and quality;
马铃薯吸附式干燥条件及品质研究
Effects of Compound Anti-browning Reagent of 4-hexylresorinol on PPO of Potato;
4-己基间苯二酚复合防褐剂对马铃薯多酚氧化酶活力的影响
Study on the osmotic dehydration of potato enhanced by acoustic cavitation;
声空化强化马铃薯渗透脱水研究
The disintegrating potato residue ability of Aspergillus oryzae,Aspergillus niger and Trichoderma viride were studied in this article.
结果表明:1)微生物分解马铃薯废渣的机理是:微生物产生的酶系Ⅰ先将马铃薯渣分解为可溶于水的物质,这些物质又在微生物产生的酶系Ⅱ的作用下,分解成微生物可以直接吸收利用的还原糖,供微生物生长繁殖;2)在这3种菌种中,对马铃薯渣分解能力最强的是米曲霉,在72h内能使马铃薯渣完全分解,且粗蛋白质的含量提高了2。
The Modification of Potato Pulp by Wet Ultrafine Grinding and the Study on Its Functional Properties and Application;
湿法超微粉碎对马铃薯渣的改性及其功能特性和应用研究
Studies on the Extracting & Properties of Potato Pulp Pectin;
马铃薯渣果胶的提取及其性质的研究
The characteristics of potato pulp are introduced and the situation of development and utilization in recent years are reviewed in this article.
马铃薯渣是马铃薯淀粉生产过程中产生的一种副产物。