方案摘要
方案下载| 应用领域 | 食品/农产品 |
| 检测样本 | 小麦粉 |
| 检测项目 | 营养成分>产品品质等级 |
| 参考标准 | none |
Food items are often perishable and have a limited shelf life. Legislation requiring a declaration of “Best before” date and the interest of the manufacturer to assure the quality of his products within the declared time makes a frm control of the adulterating reactions in the product highly desirable, A thorough knowledge of the aging mechanism allows the manufacturer to take proper actions to prevent rapid decay. Microcalorimetry is a very useful tool for the measurement of the degree of aging of a product and also for the elucidation of the aging mechanism. This can sometimes be a formidable task in such a complex matrix as a food product.
Food items are often perishable and have a limited shelf life. Legislation requiring a declaration of “Best before” date and the interest of the manufacturer to assure the quality of his products within the declared time makes a frm control of the adulterating reactions in the product highly desirable, A thorough knowledge of the aging mechanism allows the manufacturer to take proper actions to prevent rapid decay.
Microcalorimetry is a very useful tool for the measurement of the degree of aging of a product and also for the elucidation of the aging mechanism. This can sometimes be a formidable task in such a complex matrix as a food product.
利用微量热技术研究病毒结构与宿主细胞受体结合反应
等温量热法研究水泥水化
等温微量热法研究生物制品长时间稳定性评价
相关产品
关注
拨打电话
留言咨询
