Tìm thấy 20+ kết quả cho từ khóa "food science"
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Nutrition is the science that interprets the relationship of food to the functioning of the living organism. The treatment of disease by modification of the diet lies within the province of the physician and the dietitian.. The treatment of disease by modification of the diet lies within the province of the physician and the nutritionist..
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FANSA The Food and Nutrition Science Alliance, a partnership of the American Dietetic Association, the American Society for Clinical Nutrition, the American Society for Nutritional Sciences and the Institute of Food Technologists.. FAO Food and Agriculture Organization of the United Nations, founded in 1943. and securing improvements in the efficiency of production and distribution of all food and agricultural prod- ucts.’
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FANSA The Food and Nutrition Science Alliance, a partnership of the American Dietetic Association, the American Society for Clinical Nutrition, the American Society for Nutritional Sciences and the Institute of Food Technologists.. FAO Food and Agriculture Organization of the United Nations, founded in 1943. in the USA starch obtained from wheat other than durum wheat. fascioliasis Infestation of the bile ducts and liver with the liver fluke Fasciola hepatica, commonly acquired by eating wild
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Delaney Amendment Clause in the US Federal Food, Drug and Cosmetic Act (1958) which states that no food additive shall be deemed safe (and therefore may not be used) after it is found to induce cancer when ingested by man or animals, at any dose level..
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See also nutrigenetics.. nutritional disorder Any morbid process or functional abnor- mality of the body due to the consumption of a diet not con- forming to physiological requirements, or to failure in absorption or utilisation of the food after ingestion.. nutritional labelling Any information appearing on labelling or packaging of foods relating to energy and nutrients in the food.. Voluntary in the EU.
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Unlike slow freezing, very small crystals of ice are formed, which do not rupture the cells of the food and so the structure is relatively undamaged. the dried bark of the shrub Quil- laja saponaria, which contains saponins and tannins. quince Pear-shaped fruit of Cydonia oblongata, with flesh similar to that of the apple.
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For a claim that a food is ‘higher in’ a nutrient it must contain at least 25% more of the claimed nutrient than a similar food for which no claim is made.. high-pressure processing Use of pressures of the order of 300–. 400 MPa (45 000 to 60 000 psi), causing irreversible denaturation of proteins, and hence inactivation of micro-organisms and insects and their eggs, without the changes in flavour and texture of the food associated with heat treatment..
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Department of Food Engineering. Faculty of Food Science and Technology Ho Chi Minh City Nong Lam University Email: [email protected]. The Chemical Composition of Meat. Components of meat.
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Department of Food Engineering. Faculty of Food Science and Technology Ho Chi Minh City Nong Lam University Email: [email protected]. World meat production &. Calf: male calves and female calves which are the surplus to the requirement for new milk cattle (normally are grown to 3 – 4 months). Males, castrated, grown to meat weights (450 kg live weight or more). ‘Dual purpose’ breeds: intended to give females with good milk production and males with good meat yield.
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Effective Microbiological Sampling of Food Processing Environments. Institute of Food Science and Technology (IFST). Guidelines for good hygienic practice in the manufacture of milk-based products, 1987..
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MAFF Former UK Ministry of Agriculture, Fisheries and Food, now replaced by defra, the Department of the Environment, Food and Rural Affairs.. It takes place on heating or prolonged storage and is one of the deteriorative processes that take place in stored foods. literally in the style of the chief steward. various preparations in the southern states of the USA are known as hominy, samp and cerealine..
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London: Institute of Food Science and Technology, 1999.
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ISO 9000 Quality Standard The international standard for the management of quality, widely used in the food industry, cater- ing and food distribution, but developed originally for the engi- neering industry. See also adiabatic. It is one of the branched-chain amino acids, together with leucine and valine.. It arises from the branch points of starch following hydrolysis by amylase, and is hydrolysed in the small intestinal mucosal brush border by sucrase-isomaltase..
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are important causes of food spoilage in the presence of oxygen and relatively high humidity. rocquefortii are desirable and essential in the ripening of some types of cheese.. On maturation of the liquor fusel oil changes and imparts the special flavour to the spirit. Many of the symptoms of hangover can be attributed to fusel oil in alcoholic beverages.. galactose A six-carbon monosaccharide (hexose), differing from glucose in orientation of the hydroxyl group on carbon-4..
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Since excess doses of food additives are known to cause harmful gastroin- testinal effects, determination of this kind of reagents is quite important in food science, and DNNS-based polycation-sensitive membrane electrodes and polycationic titrant protamine sulfate solution were used for the determination. 8 Typical potentiometric titration curves obtained for varying levels of CMC, Xanth, Alg, and Carr are shown in Figures 1–4, respectively..
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It concentrates the energy on the outside of the food to brown and crisp it.. Svedberg Unit of the rate of sedimentation of biological particles and proteins in centrifugation..
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The texture profile is an organoleptic analysis of the complex of food in terms of mechanical and geometrical characteristics, fat and moisture content, including the order in which they appear from the first bite to complete mastication.. thaumatin The intensely sweet protein of the African fruit, Thaumatococus danielli, 1600 times as sweet as sucrose.
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Traces are excreted in the urine.. a member of the onion family which has been known as a food for over 4000 years.
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Nutrition is the science that interprets the relationship of food to the functioning of the living organism. The treatment of disease by modification of the diet lies within the province of the physician and the dietitian.. The treatment of disease by modification of the diet lies within the province of the physician and the nutritionist..
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SỰ HÌNH THÀNH 3-MCPD - 3 – MCPD được hình thành do kết quả của quá trình phản ứng giữa chất béo với nguồn có chứa ion chloride trong thực phẩm (Ví dụ: muối ăn hay acid hydrochloric. (2015), “3‐Chloropropane‐1, 2‐diol (3‐MCPD) in soy sauce: Areview on the formation, reduction, and detection of this potentialcarcinogen”, Comprehensive Reviews in Food Science and Food Safety . (2016), “3-MCPD: A worldwide problem of foodchemistry”, Critical reviews in food science and nutrition .