高壓加工.

高壓加工技術對香蕉之澱粉組成與升糖指數的影響 = = Effect of High Pressure Processing on the Starch Composition and Glycemic Index of Banana / by: (書目-語言資料,印刷品)

高壓加工處理對可可豆γ-胺基丁酸含量的影響 = = Effect of high pressure processing on the γ-aminobutyric acid content in cocoa beans / by: (書目-語言資料,印刷品)

結合高壓及天門冬醯胺酶處理對降低油炸甘藷丙烯醯胺含量之應用 = = Application of high pressure and asparaginase treatments on reducing acrylamide content in fried sweet potatoes / by: (書目-語言資料,印刷品)

高壓輔助酵素浸漬對胡蘿蔔與青花菜內部結構和品質的影響 = = The Impact of High Pressure Assisted Enzyme Imparegnation on Internal Structure and Quality of Carrot and Broccoli / by: (書目-語言資料,印刷品)

高壓加工處理對羽衣甘藍單穀胺酸葉酸含量及生物利用率的影響 = = Effect of high-pressure processing on monoglutamate folate content and bioavailability of kale / by: (書目-語言資料,印刷品)

高壓加工.

Hardness.

Kale.

dried fruit.

French fries.

fermentation.

Folate.

香蕉.

5-甲基四氫葉酸.

γ-胺基丁酸.

Acrylamide.

puree.

升糖指數.

果泥.

油炸薯條.

Sweet potato.

glycemic index.

GABA.

羽衣甘藍.

mono/polyglutamate.

Softening.

硬度.

葉酸.

5-methyltetrahydrofolate.

L-天門冬醯胺酶.

單/聚穀胺酸.

Cocoa beans.

可可豆.

丙烯醯胺.

酵素.

甘藷.

L-asparaginase.

通用設計食品.

軟化.

starch.

發酵.

Universal design food.

banana.

High pressure processing.

澱粉.

果乾.

Enzymes.