膨化食品

ICP-AES间接测定膨化食品中的硫酸根和磷酸根

Indirect Method of Determination of Sulfate and Phosphate in Puffed Food by ICP-AES

采用高压密封硝化罐法处理样品，以ICP-AES测定膨化食品中S、P的含量，从而间接测定硫酸根和磷酸根的含量。

The amounts of trace S and P in puffed food were determined by ICP-AES with high pressure nitrifying pot to transfer into sulfate and phosphate .

并利用SAS数据统计软件，对试验数据进行了回归分析，得到了较优的回归模型。利用回归模型，分析了挤压因素对产品物理化学特性的影响，为面包果挤压膨化食品的开发提供参考。

Using SAS data statistic software , the extrusion factors influence on the physicochemical properties of breadfruit snack were analyzed .

离子色谱法测定烤烟中氯离子和硫酸根离子及氟离子ICP-AES间接测定膨化食品中的硫酸根和磷酸根

Determination of Chloride , Sulfate and Fluoride in the Flue-Curd Tobacco by Ion Chromatography Indirect Method of Determination of Sulfate and Phosphate in Puffed Food by ICP-AES

本文采用生物化学发光法和DPPH法对竹叶抗氧化物（AOB）清除自由基能力进行测定，并探索了竹叶抗氧化物（AOB）在膨化食品&小王子雪饼中的应用效果。

The radical scavenging effects of AOB examined by using DPPH and chemiluminescence methods , and the application of AOB as a natural food antioxidant on puffed food were studied .

将微波消解法与传统的湿法消解法处理膨化食品进行比较，用APDC-DDTC-MIBK体系萃取富集试液中的铅，利用空气-乙炔火焰原子吸收法测定其含量。

A comparison was made between microwave digestion and wet digestion methods for the determination of Pb in bulgy food with FAAS . And being concentrated by APDC-DDTC-MIBK system extraction .

为进一步开发膨化食品新产品，优化膨化食品原料和配方，对实验室原有的SDP-45小型单螺杆膨化机进行改进，旨在提高实验设备的利用率，并减少实验过程中原料过多的浪费。

In order to develop new produets of expanded food and optimization the materials and direction of expanded food , improved sdp-45 small type expand machine of laboratory . So increased the rate of utilization of experimental equipment and decreased the cost of experiment .

鲢鳙鱼在膨化食品中的应用

The Application of Silver Carp and Variegated Carp in Puffed Food

传统膨化食品加工工艺对膨化食品铅含量有较大影响。

Traditional technological process affected lead concentrations in foods a lot .

淀粉种类对甘薯膨化食品品质的影响

Study on Quality Effects of Various Starches on Puffing Sweet Potato

膨化食品行业发展的现状及未来走势

Status and Future Tendency of Development of Inflated Food Trade

金针菇油炸膨化食品生产工艺

Produce Technology of Deep Fry Swell Food Made from Mushroom

我国膨化食品加工技术概况与发展

Status and Trends of Puffed Food Processing Technique in China

83批进口膨化食品霉菌调查结果分析

An analysis of mold in the 83 batches of import puffed food

大豆膳食纤维膨化食品的研制与开发

Development of the Extrusion Food of Soybean Dietary Fiber

高效液相测定膨化食品中的诱惑红含量

Determination of Fancy red in Puffing Food by HPLC

复合膨化食品工艺参数的实验研究

Study on the Processing Parameters of Complex Extrusion Food

简要介绍了评价挤压膨化食品营养价值的方法。

The article introduces methods of nutritional appraisal to extruded and expanding foods .

谷物膨化食品加工参数研究

Studies on Technological Parameters for Grain Processing by Extrusion

膨胀度是衡量挤压膨化食品品质的一个重要指标。

The expansion degree is an important index for determination of extruded food .

气相色谱法测定膨化食品虾条中氯丙醇类化合物

Determination of Chloropropanols in Expanded Foods by Gas Chromatography

确立了玉米膨化食品的生产数据。

The production data of the corn expansive food by experiment was obtained .

还要避免吃糖果、膨化食品等等。

Otherwise , have a normal meal , and avoid eating candy , pop etc.

膨化食品有即食方便、口感松软自然和酥脆可口等特点，深受人们喜爱。

Puffed food is favored by many people because of its lots of merits .

膨化食品系列包装设计是对膨化食品包装工艺过程的分析。

Expanded food packaging design is a series of Expanded food packaging process analysis .

高蛋白营养膨化食品研究

Research on high protein and nutritional extruded snack

目的：建立一种简便易行测定膨化食品中铝的方法。

Objective : To establish a simple determination method for aluminum in extruded food .

海鲜膨化食品的研制

Development of puffed food with seafood flavor

甘薯全粉加工及其挤压膨化食品特性的分析研究

Processing of Sweet Potato Powder and Analysis of the Characteristics of Extruded Sweet Potato Foods

膨化食品质量的智能控制方法

Intelligent Control Methods for Extrudate Food Quality