搜索结果: 1-15 共查到“食品科学技术 processing”相关记录78条 . 查询时间(0.129 秒)
A new tool to thwart deadly pathogens in commercial dry food processing plants may soon pick up steam – superheated, dry steam – to keep consumers safe.
宁波大学食品与药学学院LING-ZHI CHEONG教授在ELSEVIER出版专著——RICE BRAN AND RICE BRAN OIL-CHEMISTRY, PROCESSING AND UTILIZATION（图）
宁波大学食品与药学学院 LING-ZHI CHEONG 教授 ELSEVIER 出版专著 RICE BRAN AND RICE BRAN OIL-CHEMISTRY PROCESSING AND UTILIZATION
2020/1/13
近日，由 Ling-Zhi Cheong 教授编著的粮油食品领域学术专著《米糠及米糠油 - 化学，加工与利用》 (Rice Bran and Rice Bran Oil-Chemistry, Processing and Utilization) 由爱思唯尔学术出版社（ Elsevier ）和美国油脂化学家协会出版社 (AOCS Press) 联合出版。这本专著是第一本提供米糠油科学和技术的学术专...
Antioxidant Dietary Fibres: Potential Functional Food Ingredients from Plant Processing By-Products
antioxidant dietary fibre plant waste polyphenols bioavailability
2015/12/30
The number of dietary fibre enriched food products introduced to the food market has been increased due to several
beneficial effects of dietary fibres, mainly on the digestive system. In recent yea...
Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing
n-3 fatty acids human nutrition EPA DHA sausages pate
2015/10/9
The aim of our study was to find a way to use the minced fish flesh that is separated from the bones of carp after filleting (fish separate). In collaboration with the industry traditional recipes for...
The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli
cruciferous vegetables thermal treatment organoleptic properties physical properties fibre pectins
2015/5/18
Broccoli cooked in a convection steam oven at different temperatures and times was evaluated and compared with broccoli boiled in water. Broccoli was subjected to a sensory analysis, and its texture p...
Surface Modifiation of Food Contact Materials for Processing and Packaging Applications
Surface Modification Food Contact Materials Processing and Packaging Applications
2014/10/27
Surface Modifiation of Food Contact Materials for Processing and Packaging Applications.
Influence of Preparation and Processing on Cranberry Gel Properties
cranberry pectin rheology
2014/10/22
Four formulations of cranberry gels using raw materials manufactured by a variety of different processes were examined for their rheological and textural properties. Generally, with higher treatment t...
Different peach cultivars and their suitability for minimal processing
fresh cut fruit visual quality enzymatic browning phenolic content polyphenol oxidase
2014/10/11
Consumption of minimally processed fruits has been increased lately mainly due to their fresh-like quality characteristics. One of the major alterations that limit the shelf-life of these products is ...
Fish Processing Technologies in Nigeria: A Case Study of Ibeju-Lekki Local Government Area, Lagos State
Ibeju-Lekki Local Government Area Lagos State
2016/6/2
Traditional fish processing technologies vary widely in terms of equipment type, size and processing efficiency in Nigeria’s coastal states. This study was carried out to identify fish processing tech...
Effect of Processing Methods on Qualities of Bambara Groundnut (Voandzeia subterranea (L.) Thouars) Flour and their Acceptability in Extruded Snacks
Bambara Groundnut Processing Methods
2016/6/2
This study evaluated the effects of either germination, roasting or germination-roasting of Bambara groundnut (BGN) seeds prior to milling into flour, on their chemical composition and determined acce...
Optimization of Hydrolysis Conditions for Iron Binding Peptides Production from Shrimp Processing Byproducts
Iron Binding Peptides Production Hydrolysis
2016/6/2
Iron is one of the most popular trace elements in body and plays very important role in metabolism or construction of body. Organic iron from various sources for curing iron-deficiency anemia was one ...
Effects of Processing Pineapple-Based Must into Wines by Anaerobic Fermentation
Wines Anaerobic Fermentation
2016/6/2
Effects of processing pineapple-based must into wines by Anaerobic Fermentation (AnF) only instead of Aerobic and Anaerobic Fermentations (AAnFs) were investigated. Control musts were subjected to aer...
Desirability of Oysters Treated by High Pressure Processing at Different Temperatures and Elevated Pressures
High Pressure Processing Different Temperatures
2016/6/2
Organoleptic changes in sterile triploid oysters (Crassostrea virginica) induced by high pressure processing (HPP) were investigated. Because pressure treatments evaluated were greater than current in...
Changes in wheat starch grains using different cooking methods：Insights into ancient food processing techniques
cooking experiments food processing starch grains analysis Triticum aestivum
2014/1/16
We investigate the morphological changes in starch grains from wheat (Triticum aestivum) using different cooking methods (boiling, steaming, frying, and baking). We compare the cooked starch grains wi...
Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice
mulberry fruit antio
2014/2/24
Anthocyanins are potent natural antioxidants with acclaimed health benefits and are also used as industrial colourants. These functions are based on the types and amounts of anthocyanins present in th...
