Influence of glucono-δ-lacton and citric acid on quality of Thai fermented sausage (Nham)
碩士 === 國立中興大學 === 動物科學系所 === 103 === Food fermentation is one of the oldest food processing and preservation methods. Glucono-δ-lacton (GDL) and citric acid have been applied in the meat industry to improve flavors and extend shelf life of fermented products. However, too excess addition of GDL migh...
Main Authors: | Yi-Yun Li, 李宜筠 |
---|---|
Other Authors: | Fa-Jui Tan |
Format: | Others |
Language: | zh-TW |
Published: |
2015
|
Online Access: | http://ndltd.ncl.edu.tw/handle/61113049138724791328 |
Similar Items
-
Effects of glucono-δ-lactone and chitosan on the coagulation of proteins and isoflavones in soymilk
by: Hsia, Sheng-Yang, et al.
Published: (2015) -
Proteomic analysis of glucono-δ-lactone and propylene glycol alginate-induced coagulation of milk proteins
by: CHEN, YING-CHING, et al.
Published: (2014) -
The effect of CaSO4 and glucono-δ-lactone on gelation of sweet potato starch/defatted soy flour composite
by: wuijung, et al.
Published: (2002) -
Characterisation of glucono-δ-lactone induced soy protein isolate gelation and its application in soy cheese
by: Gu, Xin
Published: (2008) -
Direct comparison of the tofu-like precipitate formation by adding different coagulants: magnesium chloride and glucono-δ-lactone
by: Yasuhiro Arii, et al.
Published: (2021-06-01)