搜索结果: 1-15 共查到“农产品贮藏与加工 food”相关记录15条 . 查询时间(0.167 秒)
山东省农业科学院农产品加工与营养研究所在中科院一区期刊Food Chemistry: X系统报道了腰果仁淀粉的理化、热、流变学特性的表征（图）
农产品加工 腰果仁淀粉 理化性质 热学性质 流变性质
2022/9/7
2022年8月26日，农产品加工与营养研究所生物活性物质与功能食品创新团队在期刊《Food Chemistry: X》（中科院一区，IF=6.443）上发表题为“Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch”的论文，该论文以腰果仁为原料，全面研究...
近期，江西省农业科学院农产品加工研究所以论文唯一单位在国际农林科学领域期刊《Food Chemistry》（一区，IF = 7.514）上发表了题为“Effect of extrusion on physicochemical properties and antioxidant potential of protein isolate derived from Baijiu vinasse”的研...
农产品所在营养学一区期刊Critical Reviews in Food Science and Nutrition上发表论文系统评价了全谷物食品对机体葡萄糖代谢的影响（图）
农产品加工 谷物食品 葡萄糖代谢
2022/4/11
2021年12月21日，农产品加工与营养研究所粮油工程创新团队在营养学一区期刊《Critical Reviews in Food Science and Nutrition》（IF＝11.176）上发表题为“Effects of whole grain intake on glycemic traits: A systematic review and meta-analysis of rando...
河南牧业经济学院食品与生物工程学院（酒业学院）Food-Bio Seminar第二期——大咖讲坛第七场（图）
河南牧业经济学院食品与生物工程学院（酒业学院） Food-Bio Seminar 大咖讲坛 黄继红 小麦生物转化
2022/11/26
河南牧业经济学院食品与生物工程学院（酒业学院）Food-Bio Seminar第二期——大咖讲坛第七场。
近日，我院加工所科技人员张丽霞博士作为第一作者在《Food Chemistry》期刊在线发表了题为“Ultrasonic-assisted enzymatic extraction and identification of anthocyanin components from mulberry wine residues”的研究论文。该论文研究了超声辅助酶法提取桑葚酒渣花色苷工艺，并采用高效液...
Corn is grown not only for food; it is also used as an important renewable energy source. But renewable biofuels can come with hidden economic and environmental issues.The question of whether corn is ...
The causal model role of ICTs in food utilization of Iranian rural households
Capabilities information and communications technologies
2011/1/12
Access to desirable, sufficient, safe and nutritious food is one of the basic components of the development and health of a society.
The role of training in facilitating innovation in small food industries in rural Iran
Agricultural extension innovation small food industries
2011/1/12
Food industries are operating in an increasingly dynamic environment and are affected by major changes. In this situation, the importance of innovation for competitiveness and growth is obvious. Findi...
In Vitro-Screening for Cancer-Suppressive Effect of Food Components
apoptosis growth-inhibition cancer cells bitter gourd berries
2009/9/10
Some diets have been shown to be correlated with the development and progression of cancer. In contrast, many kinds of foods are expected to prevent the development and progression of cancer. To ident...
Chinese people have exploited traditional foods through their long history, and developed an abundant food culture. Especially, preserving health by dieting has been an important part of the tradition...
Root System Structure of Six Food Legume Species:Inter- and Intraspecific Variations
Cicer arietinum L Lathyrus sativus L Lens culinaris Medik Principal component analysis Root
2009/7/24
Root characteristics of 114 genotypes of six food legume species, i.e., chickpea (Cicer arietinum L.), cowpea (Vigna unguiculata (L.) Walp.), grasspea (Lathyrus sativus L.), lentil (Lens culinaris Med...
Food security situation in northern Ghana, coping strategies and related constraints
Farming households food security constraints coping strategies Ghana
2009/3/4
This paper looks at the food security situation in three most deprived and poverty-stricken regions in the Northern parts of Ghana and examines how farmer households cope during food insecure pe...
Agroforestry：the new old paradigm for Asian food security
Agroforestry paradigm Asian food security
2009/2/20
Rising population pressure and urbanization, coupled with land degradation, soil salinization, and global warming are causing food insufficiency in large parts of Asia. Agroforestry, or woody pere...
AN ANALYSIS OF FOOD SECURITY SITUATION AMONG NIGERIAN URBAN HOUSEHOLDS: EVIDENCE FROM LAGOS STATE, NIGERIA.
urban households Lagos state Nigeria.
2010/12/6
This paper presented the food security situation among urban households in Nigeria. Primary data were used in this study and these were obtained with a structured questionnaire. The households were ra...
A field study was performed to develop emission rates for dust exposure at a food processing facility. Eight 2-hour periods were monitored over 2 days. Area total suspended particulate samples were co...
