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staling

陈废物质积压

The Collaborative International Dictionary of English v.0.48 (gcide)

Stale \Stale\, v. t. [imp. & p. p. {Staled} (st[=a]ld); p. pr. &
vb. n. {Staling}.]
To make vapid or tasteless; to destroy the life, beauty, or
use of; to wear out.
[1913 Webster]

Age can not wither her, nor custom stale
Her infinite variety. --Shak.
[1913 Webster]

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Staling of Bread: Role of Amylose and Amylopectin and . . .
Based on the results, a model for bread staling is proposed, taking into account the biphasic nature of starch and the changes in both the amylose and amylopectin fraction Staling is the
10 Bread spoilage and staling - dspmuranchi. ac. in
10 Bread spoilage and staling IRENE M e PATERAS Introduction Bread is the most important staple food in the Western world and it is recog nized as a perishable commodity, which is at its best when consumed 'fresh' Unfortunately, bread remains 'fresh' for only a few hours after it leaves the oven
66-The Complexities of Bread Staling
Unfortunately, the situation is more complicated than it appears, and our misunderstanding of the causes of bread staling can lead us to take inappropriate actions that actually aggravate the problem
Investigating the evolution of free staling aldehydes . . .
In conclusion, high levels of aldehydes determined in malt and mashing-in samples point to malt as the major source of staling aldehydes introduced into the wort production process
A Discussion on the Science of Coffee Staling
How much does Oxidation Oxygen affect staling? Oxygen is the most critical factor in coffee staling Degradation of coffee increases with oxygen by: 10 times from 0 1% to 1 1% oxygen concentration 20 times over real world test range of 0 5 - 21%
doi:10. 1205 fbp. 04041 - Semantic Scholar
The main objective of this study was to retard staling of microwave-baked cakes by using different starches so that the quality of microwave-baked cakes during storage could be comparable to that of conventionally baked cakes

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