staling

New technology involved in research on bread staling

面包老化研究中新技术及研究进展

The origin and control of main beer staling substances

主要啤酒老化物质的来源与控制

A New Parameter for Determination of the Extent of Staling in Beer

一种检测啤酒老化的新参数

Key to Investigation of Anti - staling Package of Farm Produce

农产品保鲜包装研究的关键性问题分析

Change of lipid of rice during staling and effect on Gelatinization Characteristics

脂类在稻米陈化过程中的变化及与稻米糊化特性的关系

Correlation Studies of Beer Resistant Indexes & Beer Staling Value

啤酒抗氧化指标与风味保鲜期的相关性研究

Study on the Effect of Enzyme on Baking Quality of Domestic Flour and Bread Staling

酶制剂对国产面粉烘焙品质和面包老化影响的研究

Effect of SSL , Water and Shortening on Bread Staling

主配料对面包老化的影响研究

The physical parameter changes of beer in storing time and the demonstration of accelerated staling

啤酒在货架期的物性变化以及加速老化方法的论证

The Study on the Resistant Staling Indices of Beer

啤酒抗氧化指标的研究

Some Relationship Between Free Radicals and Beer Flavor Staling

浅论自由基与啤酒风味老化

The effect of rice on beer flavor staling

辅料大米对啤酒风味老化的影响

Initial Study on Staling Indexes of Steamed Bread

馒头老化指标的初步研究

A new index to estimate the extent of beer staling & the DPPH-scavenging ratio

一个评价啤酒老化程度的新指标&DPPH清除率

Determining the Degree of Staling Flavor in Beer with 5-Hydroxymethyl Furfural Level

测定啤酒中5羟甲基糠醛评价啤酒老化程度

Influence of Additive on the Staling of Bread

添加剂对面包老化的影响

As compared with ordinary soft roll , the staling of waxy maize soft roll was slower .

与普通软质面包相比，短期贮存（<72h），糯玉米软质面包老化作用缓慢；

The Effect of Wort Boiling on the Precursors Forming of Staling Flavour Substances in Beer

麦汁煮沸对啤酒老化前驱物质形成的影响

Thus , beer aging is a combined effect of all these staling compounds . Oxidation and anti-oxidation are both important two aspects .

啤酒老化是这些物质群协同作用的结果，其中氧化与抗氧化均非常重要。

Effect of a Thermostable Xylanase on Bread - staling

耐热木聚糖酶对面包老化作用探讨

Studies on the Bread Staling

面包老化抑制因素研究

Breeding of Anti Staling Brewing Yeast

抗老化啤酒酵母的选育

Promoting Quality and Postponing Staling of Steamed Bread by Adding Baking Soybean Flour or Dietary Fiber from Soybean Hulls

低温脱脂豆粉与大豆豆皮膳食纤维改善馒头品质及老化的比较

It becomes . necessary , therefore , to specify the fluid saturation when staling the effective permeability of any particular fluid in a given medium .

当陈述特定介质中任何一种液体的有效渗透率时，有必要具体说明液体的饱和度。

The result of flavor staling study showed that increased pressure could intensify the oxidation of the carbonyl compounds in the beer and result in flavor staling .

风味老化程度结果显示：灭菌压力升高会加剧啤酒中羰基化合物氧化，从而导致酒体老化程度加剧。

In doing so , they should attach a letter staling why they need the card before arrival in the United States and should request an airmail reply .

申请时要附信说明需要在抵美前即有社会生活保障证的原因，并应请求用航空信件给予答复。

DPPH-spectroscopy is used to determine the scavenging rate and estimate the extent of beer staling , as a result the scavenging rate show a high relativity with staling extent .

利用分光法测定啤酒对DPPH自由基的清除率，来表示啤酒的抗氧化能力，以评价其老化程度，结果显示清除率与老化程度之间有相当高的线性相关性。

The staling degree of starch materials were represented by X ray diffraction . The effect of starch staling on microwave was researched , moreover , the mechanism of the effect was inquired .

采用X－衍射方法确定了淀粉物料的老化程度，并研究了淀粉的老化对其微波膨化的影响，探讨了淀粉老化对微波膨化影响的机理。

5-Hydroxymethyl furfural ( 5-HMF ) was compared with other evaluation methods of beer ageing . Research of flavor ageing was done in natural staling beer and 5-HMF added beer .

将5-羟甲基糠醛（5-HMF）与其他啤酒老化评价方法相比较，考察自然老化啤酒以及外加5-羟甲基糠醛标样啤酒的老化情况，对以5-羟甲基糠醛作为啤酒老化评价指标进行研究。

Flavor stability is one of the most important quality attributes of beer . How to delay the staling and improve flavor stability of beer is the urgent problem to resolve and the main challenge for beer industry .

啤酒的风味稳定性是啤酒最重要的质量指标之一，如何延缓啤酒风味老化、提高啤酒风味稳定性是酿造界亟待解决的重要课题，也是啤酒行业目前面临最重要的挑战之一。