搜索结果: 1-15 共查到“食品科学技术 ITS”相关记录96条 . 查询时间(0.23 秒)
Compositional characteristics and nutritional quality of Europeanbeaver (Castor fiber L.) meat and its utility for sausage production
beaver meat nutritional value structure texture comminuted product
2016/2/23
The composition of European beaver (Castor fiber L.) meat and its utility for sausage production were investigated. Beaver meat has a high concentration of protein (21.44% wet weight) with the high co...
Mineral profile of Croatian honey and differences due to its geographical origin
honey Croatia minerals geographical origin
2015/3/30
The proportions of twelve minerals were determined in 200 samples of the black locust honey from five Croatian regions during two seasons. The average proportions were dominated by that of K (205.57–4...
Determination of Fluoride in Antarctic Krill (Euphausia superba) Using Ion Chromatography and its Pretreatments Selection
fluoride in krill fluoride quantification
2015/3/4
A rapid, sensitive and reliable method to quantify fluoride in Antarctic krill has been established. Four different pretreatment methods were used for the extraction of fluoride: double-deionised wate...
Encapsulation of Curcumin in O/W Nanoemulsions and Its Bioaccessibility After In Vitro Digestion
Bioaccessibility Nanoemulsion In vitro digestion
2014/10/22
The functional ingredient curcumin has a variety of biological and pharmacological actions, such as anti-tumor, anti-inflammatory, anti-virus, anti-oxidant, and anti-HIV properties coupled with low to...
Certain Properties of Gelatin-Starch Film Incorporated with Plant Extract (Kaempferia parviflora Wall. Ex Baker) and its Application to Meat Product
Gelatin-Starch Film Incorporated Plant Extract
2016/6/2
The objectives of this study was to study the influence of plant extract and starch on gelatin film properties and on rancidity stability of meat products. The effect of the extract was also compared ...
Fighting Global Food Price Rises in the Developing World: The Response of China and Its Effect on Domestic and World Markets
Food price energy biofuel policy response
2014/3/12
This paper addresses how China is being affected by and is responding to the world food crisis. So far, Chinese officials have responded to higher world prices by drawing down stocks and limiting expo...
Silicon content in beers from Korean market and estimation of its alimentary uptake
alcoholic baverages minerals intake physico-chemical characteristics
2014/2/24
Silicon content of Korean domestic beer was approximately 13.2 mg/l, which was 142% higher than 9.24 mg/l in imported beer. The contents of Ca and Mg were in the range of 31–33 mg/l and 39-41 mg/l, re...
Cartels and its behaviour on food markets
agro production baking companies cartel food market oligopoly competition
2014/2/24
Collusive oligopoly is an oligopolistic market model with several companies producing the same or similar products (services) and acting in the market as a monopoly. The goal of the paper is to find o...
Studies on Antheraea mylilla Cocoonase and its Use in Cocoons Cooking
Cocoons Cooking mylilla Cocoonase
2016/6/1
Cocoonase which is secreted as a natural phenomenon has its direct utility in softening of cocoons for reeling without altering the very organic nature of tasar silk. In the present study, efforts hav...
Preparation of Spent Duck Meat Pickle and its Storage Studies at Room Temperature
Spent Duck Meat Pickle Storage Studies
2016/6/1
Spent duck meat can be profitably utilized by preparing value added meat products. A study was conducted on preparation and storage stability of ready to eat meat product-pickle at room temperature. T...
Aspergillus parasiticus from wheat grain of Slovak origin and its toxigenic potency
Aspergillus section Flavi toxigenicity mycotoxins food safety wheat grain
2014/2/25
During the mycological investigation of the wheat grain originating in Poltár (Central Slovakia), an endogenous aspergillus producing aflatoxins was encountered. Morphology, physiology and extrolites ...
Studies on Development of Protein Rich Germinated Green Gram Pickle and its Preservation by using Class One Preservatives
Green Gram Pickle Protein Rich Germinated
2016/6/1
Green gram on germination has high nutritive value in terms of protein, fibre and minerals yet it has low shelf life of two to three days at room temperature, hence to enhance the shelf life of germin...
Fuel Quality Assessment of Biodiesel Produced from Groundnut Oil (Arachis hypogea) and its Blend with Petroleum Diesel
Biodiesel Produced Groundnut Oil
2016/6/1
This study was carried out to produce biodiesel from methyl esters of groundnut (Arachis hypogea) oil and blend with Petrol diesel. The fuel quality of the biodiesel and its blend (B10) was assessed a...
The definition of nutraceutical that appears in the latest edition of the Merriam-Webster Dictionary is as follows: A food stuff (as a fortified food or a dietary supplement) that provides health bene...
Studies on Development of Ready to Eat Amla (Emblica officinalis) Chutney and its Preservation by using Class One Preservatives
Eat Amla Class One Preservatives
2016/5/31
Amla fruit can range upto 950 mg/100 g which is said to be highest among all fruits next only to Barbados cherry. Being very astringent in taste it can not be consumed as raw by the consumer hence pro...