搜索结果: 1-12 共查到“食品科学技术基础学科 industry”相关记录12条 . 查询时间(0.046 秒)
The use of products containing a phage in food industry as a new method for Listeria monocytogenes elimination from food (Listeria monocytogenes phages in food industry) – a review
Listeria monocytogenes bacteriophages food safety
2016/2/23
Increased detection records of Listeria monocytogenes in foods have been recently observed. Standard methods of L. monocytogenes elimination from food products including pasteurisation or acidificatio...
A general equilibrium analysis of food industry considering the food quality
equilibrium number fixed costs game theory quality regulation
2014/7/24
By establishing a dynamic equilibrium model, the paper analyses the equilibrium of the food industry and the equilibrium about the food quality as well as quantity is achieved. Firstly, the study exam...
Support of strengthening cooperation and efficiency factors accelerating innovation processes in the food industry
economic indicators efficiency research and development rural development structural support
2014/7/24
The paper deals with the evaluation sub-measures of the “Cooperation for development of new products, processes and technologies, respectively the innovation in the food industry”. It is a sub-measure...
Modified or Enriched Eggs: A Smart Approach in Egg Industry: A Review
Review Smart Approach
2016/6/1
The modern desire of the health conscious people is functional food. Eggs are considered as complete food with most of the nutrients required for well beings. But the worries are related to the choles...
Competitiveness of the Czech food industry
food industry input output competitiveness performance, market
2014/2/27
The study is engaged in the problems of competitiveness and the performance of the Czech food industry. Both these attributes are evaluated in the framework the domestic manufacturing sector and marke...
Airborne Listeria spp. in the red meat processing industry
airborne Listeria spp. aerobic mesophilic bacteria carcass slaughterhouse meat processing plant
2014/2/25
The aim of this study was to determine the potential presence of the airborne Listeria spp. and its correlation with the aerobic mesophilic bacteria and Listeria carcass contamination in three red mea...
Development and Industry of Health Functional Food in Korea
Health Functional Food safety efficacy standardization
2010/2/3
The Korean Health Functional Food (HFF) act is expected to protect the consumer and promote health of the people by providing them with correct information about HFF. The new act makes it easy for new...
Local Mixing Intensity Measurements for the Food Industry and Biotechnology
mixing local turbulence SIMD, electromagnetic drive
2009/3/20
The application of local mixing in food industry and biotechnology is demonstrated. Using a Stirring Intensity Measuring Device, SIMD-f3 and SIMD-s1, specially designed for this purpose, optimum mixin...
Cellulase Production by Trichoderma koningii AS3.4262 in Solid-State Fermentation Using Lignocellulosic Waste from the Vinegar Industry
cellulase vinegar waste solid-state fermentation
2009/2/27
Cellulase production was carried out in solid-state fermentation using the waste from the vinegar industry as the substrate for Trichoderma koningii AS3.4262. This waste is porous and easy to degrade ...
Biotechnological Utilisation of Fusel Oil, A Food Industry By-Product A Kinetic Model on Enzymatic Esterification of i-Amyl Alcohol and Oleic Acid by Candida antarctica Lipase B
fusel oil esterification lipase ping-pong bi-bi mechanism
2009/2/24
Fusel oil is a by-product of distilleries, its main component is i-amyl alcohol, which can form ester compounds. Esterification of oleic acid and i-amyl alcohol by Candida antarctica lipase B (Novozym...
Thermophilic bacteria colony growth and its consequences in the food industry
thermophilic bacteria colony growth predictive modelling microbial food spoilage
2014/3/19
The growth kinetics of thermophilic bacteria Bacillus acidocaldarius (CCM 3497), Bacillus stearothermophilus (CCMI 237), Thermus aquaticus (CCM 3488), Thermus ruber (CCM 42...
Capillary zone electrophoresis separation of hydrolysates obtained from food industry by-products
capillary zone electrophoresis hydrolysates cracklings chicken feathers
2014/3/19
Enzymic hydrolysates were obtained from cracklings (CEH and CEH*) using alcalase. Acid hydrolysates were prepared from cracklings (CAH) and chicken feathers (FAH). The degree of hydrolysis (DH) of CEH...
