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熱(re)門(men)搜(sou)索(suo)： Universal TA質構(gou)儀 Rapid TA質(zhi)構(gou)儀魚(yu)糜(mi)彈(dan)性儀質(zhi)構(gou)儀探(tan)頭(tou) 凝(ning)膠(jiao)強(qiang)度(du)測(ce)定(ding)儀 Rapid TA+質(zhi)構(gou)儀肌(ji)肉(rou)嫩度(du)儀 iDeal TA物(wu)性(xing)測(ce)試儀化工物(wu)性(xing)分(fen)析儀 RTA-SCP土(tu)壤微型(xing)貫(guan)入(ru)儀納米粒(li)子高(gao)效(xiao)自動收集(ji)裝(zhuang)置通針性測(ce)試(shi)儀 RTA-SA土(tu)壤粘(zhan)附(fu)力測定(ding)儀 TBUTA-23質(zhi)構(gou)儀茶(cha)樹新(xin)梢嫩度測定(ding)儀微(wei)針強度(du)測(ce)定(ding)儀

新(xin)聞中心

當(dang)前位置：首頁新聞中心第(di)三(san)屆(jie)食品(pin)結構(gou)與(yu)功(gong)能論(lun)壇研(yan)討(tao)會暨第三(san)屆(jie)IDF乳制(zhi)品(pin)微(wei)觀結(jie)構(gou)研(yan)討(tao)會

第三屆(jie)食品(pin)結構(gou)與(yu)功(gong)能論(lun)壇研(yan)討(tao)會暨第三(san)屆(jie)IDF乳制(zhi)品(pin)微(wei)觀結(jie)構(gou)研(yan)討(tao)會

更(geng)新時間：2017-12-25

點擊次(ci)數(shu)：2327

Session 1: Linking structure and functionality in foods using novel experimental and modelling approaches

Session 2: The role of structuring and de-structuring in food product design and functionality

Session 3: Food structure design across the lifespan

Session 4: Food structure design for healthcare and medical applications

Session 5: Constructing dairy matrices for oral and gut functionality

Session 6: Deconstructing dairy matrices for release of nutrient and flavor components

上壹(yi)條(tiao)第(di)七(qi)屆(jie)亞洲膳食(shi)營(ying)養(yang)大會
下壹(yi)條(tiao)四(si)川東(dong)方主(zhu)食(shi)研究院(yuan)質構(gou)儀安(an)裝(zhuang)培(pei)訓完成

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