tailieunhanh - Tự điển Food Science, Technology And Nutrition - Vần T

Tham khảo tài liệu 'tự điển food science, technology and nutrition - vần t', nông - lâm - ngư, nông nghiệp phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả | 462 iso-syrups high-fructose syrups HFS high-fructose corn syrups HFCS . See also glucose isomerase. syrup hydrogenated Syrups produced by partial hydrolysis of starch followed by hydrogenation to yield a mixture of sorbitol maltitol and other polyols. Also known as hydrogenated starch hydrolysates. Used as bulk sweeteners see sweeteners bulk viscosity or bodying agents humectants crystallisation modifiers see retrogradation and rehydration aids. syrup maltose Made from starch by hydrolysis with acid or bacterial maltase and a maltogenic enzyme containing up to 75 maltose with little glucose. T T3 T4 Tri-iodothyronine and thyroxine tetra-iodothyronine the THYROID HORMONES. TabTM Sugar-free cola drink sweetened with cyclamate introduced 1963. tabasco A thin piquant sauce prepared by fermentation of powdered dried fruits of chilli pepper see pepper chilli mixed with spirit vinegar and salt. tachycardia Rapid heartbeat as occurs after exercise may also occur without undue exertion as a result of anxiety and in anaemia and vitamin B1 deficiency. tachyphagia Rapid eating. taeniasis Infection with tapeworms of the genus Taenia. taette See milk fermented. tagatose D-Lyxo-2-hexulose an isomer of fructose obtained by hydrolysis of plant gums and used as a bulk sweetener see sweeteners bulk 14-times as sweet as sucrose. Not metabolised to any significant extent so does not affect blood glucose and has zero energy yield. tagliatelle See pasta. tahini tahina Middle East paste made from sesame seeds usually eaten as a dip also used in preparation of hummus. takadiastase Or koji an enzyme preparation produced by growing the fungus Aspergillus oryzae on bran leaching the culture mass with water and precipitating with alcohol. Contains a mixture of enzymes largely diastatic . amylase used for the preparation of starch hydrolysates. TalinTM Thaumatin an extract of the berry Thaumatococcus danielli about 3000 times as sweet as sucrose. See also katemfe. 463 tallow rendered Beef .

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