Xem 1-20 trên 33 kết quả Dry foods
  • Centuries ago, man discovered that removing moisture from food helps to preserve it and that the easiest way to dot his is to expose the food to sun and wind. In this way, the North American Indians produce pemmican (dried meat ground into powder and make into cakes), the Scandinavians make stockfish and the Arabs dried dates and “apricot leather”.

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  • It’s the other four-letter word. The D-word. The D-bomb. DIET. Why do we hate that word so much? Hunger. Failure. Rules. Restrictions. Deprivation. Expectations. Rebound weight-gain. Eating disorders. Strained relationships. Bad foods. Bad moods. Bad breath. Guilt. There are so many negative associations with the word diet, it’s no wonder that over half the North American population is overweight. We hate dieting. It’s torturous. Tacky. Totally depressing. And even worse, dieting doesn’t seem to work.

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  • History The answers to questions with high discriminating value can quickly narrow the range of potential causes of diarrhea and help determine whether treatment is needed. Important elements of the narrative history are detailed in Fig. 122-1. Physical Examination The examination of patients for signs of dehydration provides essential information about the severity of the diarrheal illness and the need for rapid therapy. Mild dehydration is indicated by thirst, dry mouth, decreased axillary sweat, decreased urine output, and slight weight loss.

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  • Mekong River, the 11th largest river in the world, is the main water source for irrigation, fishery, and domestic use… In short, the living of the whole population in the Mekong Delta (MD) is depending and will be depended on this resource. The MD of Vietnam is located at the most downstream part of the Mekong river basin. With a population of 17 million inhabitants living in 4 million hectares of land, the MD has great potentials for agricultural production. The MD is the most important agricultural production region for the whole country.

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  • Food engineering is usually a difficult discipline for food science students because they are more used to qualitative rather than to quantitative descriptions of food processing operations. Food engineering requires understanding of the basic principles of fluid flow, heat transfer, and mass transfer phenomena and application of these principles to unit operations which are frequently used in food processing, e.g., evaporation, drying, thermal processing, cooling and freezing, etc. The most difficult part of a course in food engineering is often considered the solution of problems.

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  • Spirulina are multicellular and filamentous blue-green microalgae belonging to two separate genera Spirulina and Arthrospira and consists of about 15 species. Of these, Arthrospira platensis is the most common and widely available spirulina and most of the published research and public health decision refers to this specific species. It grows in water, can be harvested and processed easily and has significantly high macro- and micronutrient contents. In many countries of Africa, it is used as human food as an important source of protein and is collected from natural water, dried and eaten....

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  • - of the third edition, while maintaining an emphasis on nutrition and, in particular, the effects of processing on the nutritive value of the products as compared with that of the raw cereals. However, some new material has been introduced, notably sections dealing with extrusion cooking and the use of cereals for animal feed, and the section on industrial uses for cereals has been considerably enlarged. A change in the fourth edition, which readers of earlier editions will notice, is the order in which the material is presented.

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  • The effects of micronization methods, mechanical and jet millings, on the physico-chemical properties of mushroom (Lentinus edodes) powder were investigated in contrast to shear pulverization. The powders of dried mushroom cap and stipe were prepared to obtain six powders. Compared to shear pulverization, mechanical and jet millings effectively reduced particle size and brought about a narrow and uniform particle size distribution.

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  • The task for the Committee on Use of Dietary Reference Intakes in Nutrition Labeling, which I was privileged to chair, was to provide guidance to the U.S. Department of Health and Human Services’ Food and Drug Administration (FDA), the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS), and Health Canada on how to use the Dietary Reference Intakes (DRIs) to update the nutrient reference values used in nutrition labeling.

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  • The objectives of the CARD project entitled “Development and Selection of Commercial and High Quality Cultivars of Root and Tuber Crops for Processing Purpose in the Northern and Central Vietnam” between FCRI and Sydney University are to 1) Select a certain number of sweet potato cultivars from those designated by FCRI as potentially suitable for cultivating in locations in northern and central Vietnam and conduct field trials in selected locations to evaluate these cultivars according to yield and dry matter content for value-adding purposes; 2) Develop and evaluate processing methods ...

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  • Health Queries, Dr H.

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  • Water requirements of camels, although low in comparison to other livestock species, are still quite high in absolute terms. At the height of the dry season, when the ambient temperatures are high and the vegetation is dry, an adult camel needs approximately 80 to 100 litres of water every five to seven days. If the pasture consists mainly of halophytic plants and/or the available water is rich in minerals, the requirement will increase. It will also increase in lactating animals. A herd of 100 camels during the dry season might require as much as 10,000 litres of water three...

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  • Containers for collecting live hosts may include any type of cage that prevents escape, including plastic vials with pinholes in the lids or with cotton plugs for air circulation and prevention of condensation. The addition of a drying agent, such as silica gel, to the container used for temporary storage will slow or prevent germination of entomopathogenic fungi and bacteria, and help eliminate the growth of saprobic fungi on specimens (Figure 1.3). Aquatic invertebrates and specimens containing nematodes and certain protistan parasites should not be allowed to dry.

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  • Introduction: The plant Cannabis sativa L. has a long history for human being since about BC 2000 for its use as fiber material, food and folk medicine; cannabis (hemp, marijuana) means the whole plant itself and its dried products except for its stem and seeds. The word “hashish” is mainly used for the resin of the cannabis plant.

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  • The probiotic bacteria must be viable to affect the health, but the non-viable bacteria could also affect the immunological status of the host. It is believed that the arrival of probiotic bacteria with food to different parts of intestine can increase probiotic bacteria adherence and the rate of colonization. Food products may contain many forms of probiotic bacteria, including culture concentrate that is added to a food (dried or deep-freeze form), the fermented or non-fermented food products, and dietary supplements in the form of drug products-powder, capsules or tablet.

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  • Vitamin C (ascorbic acid) is a water-soluble antioxidant, constituting one among the most prevalent dietary antioxidants found in fruits, vegetables and beverages. Dietary intake is usually in the area of 100 mg/d, with a DRI-RDA of 75mg/d (men) and 60mg/d (women) (National Academy of Sciences, 2000). Food items rich in vitamin C include bell peppers (ca. 120 mg/100g) and citrus fruits such as oranges (ca. 50 mg/100g) (Souci, 2000). Vitamin C contribution to the total antioxidant activity conferred e.g.

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  • Reduced whole rice grain yield due to cracking is one of the major issues that directly reduce income and availability of staple food to the farmers in the Mekong River Delta. The cracking or partial fissuring of rice kernels may occur right in the paddy field due to incorrect harvesting time/practice, improper post-harvest drying conditions and inappropriate milling operations. This project aims to improve the quality and value of the rice, through an integrated approach which encompasses farmers, millers, service providers and extension workers and education institution....

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  • Reduce overall grain yield by cracking as one of the main problems directly reduces income and the availability of staple food to the farmers in the Mekong Delta. Cracking or fissuring of a grain of wheat that may occur in the rice field by harvest time is not right / real, post-harvest conditions improper drying and milling activities inconsistent. This project aims to improve the quality and value of rice, through an integrated approach that includes the service provider farmers, millers, and extension workers and educational institutions...

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  • The basal food crop of the people of China, Korea and Japan is rice, and the mean consumption in Japan, for the five years ending 1906, per capita and per annum, was 302 pounds. Of Japan's 175,428 square miles she devoted, in 1906, 12,856 to the rice crop. Her average yield of water rice on 12,534 square miles exceeded 33 bushels per acre, and the dry land rice averaged 18 bushels per acre on 321 square miles. In the Hokkaido, as far north as northern Illinois, Japan harvested 1,780,000 bushels of water rice from 53,000 acres. In Szechwan province, China,...

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  • This recent technology separates the corn kernel into its components without the soaking step. Depending on the process—several companies currently offer similar technologies—the feedstock may be misted with water before being separated into bran, germ, and the high-starch endosperm portion of the kernel (BioFuels Journal, 2005d,e). The advantages of dry fractionation over processes that require a soak step are threefold: lower costs because less energy is required for drying the feed coproduct, lower emissions, and greater coproduct output because the mash is more highly concentrated.

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