Xem 1-20 trên 155 kết quả Based foods
  • One of the greatest challenges faced by the food scientist is man himself with his highly sensitive oral equipment for evaluating food texture. The recognition of this challenge leads immediately to two questions: ‘How can we characterize the texture of foodstuffs in a manner that will reflect human perceptions?’ and, then, ‘How may we preserve, formulate and process products in a way that will be acceptable to the consumer?’

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  • Tuyển tập các báo cáo nghiên cứu về y học được đăng trên tạp chí y học Critical Care giúp cho các bạn có thêm kiến thức về ngành y học đề tài: The association between weight loss and engagement with a web-based food and exercise diary in a commercial weight loss programme: a retrospective analysis...

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  • Generally, a process is defined as a sequence of events that transforms the biological materials of food products, via biochemical changes, into stable forms with added value. This can create new products or modify existing ones. Process design refers to the design of food processes and manufacturing methods, while plant design refers to the design of the whole processing plant. The processing of food is no longer as simple or straightforward as in the past. Food process design is an interdisciplinary science that is highly regarded by the food industry.

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  • In the early 1980’s, the Japanese were the first to recognize dairy components as having significant contributions to “physiologically functional foods.” Since then there has been an increasing number of investigations that have supported this view.Current evidence for the health benefits of most dairy foods and dairy components is based primarily on in vitro and in vivo animal studies. Human clinical studies are still needed in many areas.

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  • The use of acoustic energy in food or bioprocessing operations is a relatively new endeavor if compared with other sources of energy, such as mechanical or thermal, which have been utilized for centuries in various applications. There are two important factors that make the current ultrasound-assisted processes possible. One is related with the development in ultrasound generation technology and the other one is the better understanding of interactions between acoustic energy and liquid media, enabling the development of important guidelines for ultrasound-based processes....

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  • The advance of chemicals in industry during the XX century gave rise to a number of highly aggressive compounds to human beings, and that altered the ecosystems balancing. Human population is inevitably exposed to environmental pollution through air-degraded products, water, the soil and food and their introduction into the food chain (Gomez et al, 2011). The use of pesticides has been recognized and accepted as an essential ingredient in the modern agriculture for the control of pests, which damage crops and as a result, they produce a severe loss in food production.

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  • Thermal processing of foods in one form or the other has been in place since the 1900s. Although the fundamental principles remain the same, there have been numerous improvements in the control and automation of thermal processes. The various chapters in this book provide an insight into the details of the control and automation processes and details involved for different thermal processes.

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  • The Project Gutenberg EBook of A Treatise on Adulterations of Food, and Culinary Poisons, by Fredrick Accum This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.

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  • We are surrounded by a vast array of foods to eat and activities to pursue. Every day we make choices among those foods and activities based on our cultural background, knowledge, experiences, and goals. Each choice may have an impact on our overall health and quality of life. Our ancestors’ food choices were limited by what they could gather, catch, cultivate, and harvest. Physical pursuits were determined by the work that needed to be done.

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  • Tham khảo sách 'the project gutenberg ebook, the chemistry of food and nutrition, by a. w. duncan', khoa học tự nhiên, hoá học phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả

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  • The increased rates of obesity have become a public health concern because obesity is associated with chronic disease and adverse health outcomes (Institute of Medicine 2005). Furthermore, because obesity is now a characteristic of populations and not only of individuals, researchers, government health organizations, and advocacy groups characterize obesity as an epidemic (Institute of Medicine 2005, 2006a; World Health Organization 2003).

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  • Alberta Environment (AENV), as the systems coordinator for environmental outcomes, will be required to develop environmental policy and standards that support outcomes for the environment and maintain a delivery role for certain activities and sectors. Alberta Environment will collaborate with many departments to integrate the variety of policies and roles that contribute to environmental outcomes. This includes ministries, boards and agencies that regulate activities that affect the environment (e.g.

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  • Preventing e. coli in food aim prevention and control require a multidisciplinary approach in animal and plant production as well as risk-based approaches along the entire food supply chain. These include the application of Good Agricultural Practices (GAP), Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP) and Hazard Analysis Critical Control Point (HACCP) from the farm to the consumer.

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  • The asean community based tourism standard and related documents were prepared by the Cambodian Ministry of Tourism under the auspices of the ASEAN Tourism Standards Task Force. The initiative involves the preparation of ASEAN Tourism Standards for: Green hotels, food and beverage services, public restrooms, home stays, ecotourism, tourism heritage and, community based tourism.

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  • After this unit, students will be able to: Sau bài học này sinh viên sẽ nắm được: • Use singular and plural nouns, countable and uncountable nouns, and expressions of quantity; Cách sử dụng danh từ số ít và số nhiều, danh từ đếm được và không đếm được, và các cách diễn đạt số lượng.

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  • At its simplest, biotechnology is technology based on biology. From that perspective, the use of biological processes is hardly noteworthy. We began growing crops and raising animals 10,000 years ago to provide a stable supply of food and clothing. We have used the biological processes of microorganisms for 6,000 years to make useful food products, such as bread and cheese, and to preserve dairy products. Crops? Cheese? That doesn’t sound very exciting. So why does biotechnology receive so much attention?...

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  • These papers describe environmentally conscious design technique in the field on buildings and architecture: how to minimize the negative environmental impact of buildings by enhancing the energy efficiency, water efficiency, use sustainable (renewable or recyclables) materials of construction. Section 4 is a collection of articles related to sustainable agriculture and food security: systems of food production that provide secure supply to meet the world growing population.

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  • Generally, a process is defi ned as a sequence of events that transforms the biological materials of food products, via biochemical changes, into stable forms with added value. This can create new products or modify existing ones. Process design refers to the design of food processes and manufacturing methods, while plant design refers to the design of the whole processing plant. The processing of food is no longer as simple or straightforward as in the past. Food process design is an interdisciplinary science that is highly regarded by the food industry.

    pdf0p aries23 29-09-2012 51 23   Download

  • Council Directive 91/492/EEC [1] sets out the designation of production areas of bivalve molluscs based on levels of Escherichia coli or faecal coliforms/100 g of flesh and intravalvular liquid....

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  • America’s dairy farmers participate in a national check-off program that provides monies to promote the consumption of dairy foods. A large portion of these funds is used to support nutrition research, communication, and education. Since 1915, the National Dairy Council® has been committed to establishing programs and developing educational materials based on current scientific research, as well as providing sound scientific information in all of its communications. This book is an update of the first edition of the Handbook of Dairy Foods and Nutrition.

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