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Kinetic study of complicated anti-solvent and cooling crystallization of disodium 5′-ribonucleotide 被引量:3
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作者 Wang Zhao Binghui Li +3 位作者 Shiyuan Liu Yuehua Deng Rui Zhang Yanbin Jiang 《Particuology》 SCIE EI CAS CSCD 2023年第2期103-112,共10页
Disodium 5′-ribonucleotide,which is composed of disodium 5′-inosine(IMP)and disodium 5′-guanosine(GMP),is an important food additive.The lack of kinetic studies of it causes a lack of clarity in understanding the c... Disodium 5′-ribonucleotide,which is composed of disodium 5′-inosine(IMP)and disodium 5′-guanosine(GMP),is an important food additive.The lack of kinetic studies of it causes a lack of clarity in understanding the complicated multi-solute crystallization of IMP+GMP in ethanol-water.In this work,process analytical technology tools were used to obtain the thermodynamics and kinetic data from the experiments,the kinetic parameters of anti-solvent and cooling crystallization were investigated.The crystal form of IMP+GMP mixed crystal was determined,which was consistent with the IMP whether crystallized from pure water or ethanol-water.The effects of different anti-solvent addition rates and cooling rates on the metastable zone widths were studied,and the opposite effect on metastable zone width was found.The modified exponential empirical function was developed to correlate nucleation and growth kinetic equations under different conditions.The kinetic data were well fitted with adjusted correlation coefficient(adj-R^(2)>0.7),which is sufficient to provide a valid reference for process design and control. 展开更多
关键词 Disodium 5-ribonucleotide Multi-solute crystallization Nucleation and growth kinetics Process analytical technology tools Metastable zone widthMixed crystal
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鸡精调味料中呈味肽替代部分I+G的应用探索 被引量:6
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作者 张佳汇 王芳 张勇军 《食品工业》 CAS 北大核心 2020年第11期153-156,共4页
大豆呈味肽具有显著的赋味功能,除了本身含有效的呈味成分外,还能参与并影响风味的形成,因此,受到食品领域的关注和研究。试验首先采用感官标度法确定了大豆呈味肽在鸡精调味料中的最适添加上限(1.0%),以提高鸡精的圆润感、持久感和饱... 大豆呈味肽具有显著的赋味功能,除了本身含有效的呈味成分外,还能参与并影响风味的形成,因此,受到食品领域的关注和研究。试验首先采用感官标度法确定了大豆呈味肽在鸡精调味料中的最适添加上限(1.0%),以提高鸡精的圆润感、持久感和饱满感。然后利用模糊数学感官综合评判法确定了大豆呈味肽等量替代I+G的最佳添加量(0.2%),即替代原有I+G含量的9%,使得替代后的鸡精整体风味评价最高。同时,考察替代后对鸡精理化指标的影响程度,为大豆呈味肽在固态复合调味料中的应用提供了技术参考。 展开更多
关键词 鸡精调味料 大豆呈味肽 5′呈味核苷酸二钠
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