Xem 1-20 trên 54 kết quả Food composition
  • The first edition of 1884 contained but 5 pages of type; the second of 1898, 14 pages. Only by conciseness has it been possible to give even a summary of the principles of dietetics within the limit or this pamphlet. Should there appear in places an abruptness or incompleteness of treatment, these limitations must be my excuse. Those who wish to thoroughly study the science of food are referred to the standard work, "Food and Dietetics," by Dr. R. Hutchison (E. Arnold, 16s.). The effects of purin bodies in producing illness has been patiently and thoroughly worked out by Dr. Alexander Haig.

    pdf46p hotmoingay9 02-02-2013 34 12   Download

  • There are many excellent texts available which cover the fundamentals of food engineering, equipment design, modelling of food processing operations etc. There are also several very good works in food science and technology dealing with the chemical composition, physical properties, nutritional and microbiolog- ical status of fresh and processed foods. This work is an attempt to cover the middle ground between these two extremes.

    pdf602p truongbao 31-07-2009 809 298   Download

  • Related titles from Woodhead’s food science, technology and nutrition list: Benders’ dictionary of nutrition and food technology Seventh edition (ISBN: 1 85573 475 3) David A Bender and Arnold E Bender The seventh edition provides succinct, authoritative definitions of over 5000 terms in nutrition and food technology (an increase of 25% from the previous edition). In addition there is nutrient composition data for 287 foods. ‘This valuable book continues to fulfil the purpose of explaining to specialists in other fields the technical terms in nutrition and food processing.

    pdf393p sinhvienmiennui 30-05-2010 183 122   Download

  • The increasing global demand for processed foods has led to a greater prominence of the food industry, its specific needs and processing challenges. Consequently, in recent times the role of the engineer in the food industry has gained considerable prominence. In contrast to other more traditional processing industries, the raw materials or ingredients that are used tend to be of greater complexity in nature.

    pdf0p namde01 10-04-2013 42 22   Download

  • The study of food and nutrition covers many disciplines including agriculture, biology, physics, chemistry, food technology, nutrition, and medicine. As research of the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with often unfamiliar terminology that differing disciplines use.

    pdf550p chipvip113 01-02-2013 49 21   Download

  • The study of food and nutrition covers many disciplines including agriculture, biology, physics, chemistry, food technology, nutrition, and medicine. As research of the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with often unfamiliar terminology that differing disciplines use.

    pdf469p paradise_12 04-01-2013 59 14   Download

  • The increasing global demand for processed foods has led to a greater prominence of the food industry, its specific needs and processing challenges. Consequently, in recent times the role of the engineer in the food industry has gained considerable prominence. In contrast to other more traditional processing industries, the raw materials or ingredients that are used tend to be of greater complexity in nature.

    pdf107p tuanloc_do 04-12-2012 39 13   Download

  • Since 1897 instruction has been given at the University of Minnesota, College of Agriculture, on human foods and their nutritive value. With the development of the work, need has been felt for a text-book presenting in concise form the composition and physical properties of foods, and discussing some of the main factors which affect their nutritive value. To meet the need, this book has been prepared, primarily for the author's classroom. It aims to present some of the principles of human nutrition along with a study of the more common articles of food.

    pdf177p hotmoingay9 02-02-2013 31 11   Download

  • Genetically modified foods and food products derived from genetically engineered organisms are among a number of biotechnological developments intended to improve shelf life, nutritional content, flavor, color, and texture, as well as agronomic and processing characteristics. Although in popular parlance the term genetically modified often is used interchangeably with genetically engineered, in this report genetic modification refers to a range of methods used to alter the genetic composition of a plant or animal, including traditional hybridization and breeding.

    pdf254p crius75 07-01-2013 25 9   Download

  • In 2008 food prices surged plunging millions back into hunger and triggering riots from Egypt to Haiti and Cameroon to Bangladesh. Whereas fuel prices, which also surged, have fallen back sharply food prices remain problematic with wheat, corn and soya still higher than they were 12-18 months ago. In order to understand the factors underpinning the food crisis and to assess trends, UNEP commissioned a Rapid Response team of internal and international experts. Their conclusions are presented in this report launched during UNEP’s 25th Governing Council/Global Ministerial Environment Forum.

    pdf104p yeutinh98 19-09-2012 21 7   Download

  • Additionally, demography is especially of interest to marketers as it is important to see how pop- ulation is changing in number and distribution of gender, age and other demographic characteris- tics and variables. Family structure, marriage and divorce rates of individual counties also have effects on consumption habits; for example, couples with children have many more health con- cerns when buying food than singles.

    pdf5p cao_can 02-01-2013 24 3   Download

  • Although Dr. Allen's modifications of the classical treatment of saccharine diabetes have been in use only for about two years in the hands of their author, and for a much shorter time in those of other physicians, it seems to me already clearly proven that Dr. Allen has notably advanced our ability to combat the disease. One of the difficulties which is likely to prevent the wide adoption of his treatment is the detailed knowledge of food composition and calorie value which it requires. Dr.

    pdf277p hotmoingay8 30-01-2013 8 1   Download

  • Food analysis is the discipline dealing with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents. These analytical procedures are used to provide information about a wide variety of different characteristics of foods, including their composition, structure, physicochemical properties and sensory attributes.

    doc114p timhoaca 20-06-2010 171 122   Download

  • Meat has long been a central component of the human diet, both as a food in its own right and as an essential ingredient in many other food products. Its importance has also attracted controversy. Meat consumption has, for example, been associated with chronic diseases such as cancer and heart disease. These and other concerns, such as those over safety, have led to declining consumption of some types of red meat in regions such as the EU. As a result, the questions of what defines meat quality in the minds of consumers, and the ways these quality attributes can be maintained...

    pdf475p peheo_1 29-07-2012 62 29   Download

  • Dairy products form the major part of functional foods. To understand their success it is important to know that milk is a natural and highly nutritive part of a balanced daily diet. Designing and developing functionality in dairy-based products simply means modifying and/or enriching the healthy nature of the original base. This chapter is a brief introduction to the composition of milk and the nature of fermented milk products. It also gives a few definitions and introduces some of the functional dairy products on the market.

    pdf400p huynhminhhung92 09-08-2013 61 17   Download

  • Preparations derived from Lentinula edodes (Berk.) Pegl. mycelium are worldwide used as dietary supplements containing compounds active as immune system enhancers, demonstrating chemopreventive and anticancer activity. L. edodes mycelium enriched with organic forms of selenium like selenized yeast possess putative, higher cancer preventive properties. The objective of this study was to test the effect of enrichment in selenium on antioxidant, reducing and free radical scavenging activity of water and alcohol extracts from mycelium of L. edodes (Berk.).

    pdf7p the_eye_1991 18-09-2012 41 11   Download

  • The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Research Centre (FRPERC) at the University of Bristol, UK, this book provides an authoritative guide both to the impact of refrigeration on meat and best practices in using it to maximize meat quality for the consumer.

    pdf345p bluesky_12 26-12-2012 37 9   Download

  • Interest in food lipids has grown dramatically in recent years as a result of findings related to their health effects. Fats and oils have often been condemned because of their high energy value and due to potential health problems associated with certain saturated fatty acids as well as trans fats. However, lipids are important in that they provide essential fatty acids and fat-soluble vitamins as well as flavor, texture, and mouthfeel to foods.

    pdf579p layon_5 30-03-2013 26 8   Download

  • Water contamination weakens or destroys natural ecosystems that support human health, food production, and biodiversity. Studies have estimated that the value of ecosystem services is double the gross national product of the global economy, and the role of freshwater ecosystems in purifying water and assimilating wastes has been valued at US$ 400 billion (2008$) (Costanza et al. 1997). Freshwater ecosystems are among the most degraded on the planet, and have suffered proportionately greater species and habitat losses than terrestrial or marine ecosystems (Revenga et al. 2000).

    pdf196p saimatkhauroi 01-02-2013 19 7   Download

  • Standard for fish sauce CODEX STAN 302-2011 applies to fish sauce produced by means of fermentation by mixing fish and salt and may include other ingredients added to assist the fermentation process. The product is intended for direct consumption as a seasoning, or condiment or ingredient for food. This standard does not apply to fish sauce produced by acid hydrolysis.

     

    pdf4p tranbon 02-05-2015 28 6   Download

Đồng bộ tài khoản