Quality of food

Xem 1-20 trên 418 kết quả Quality of food
  • The latest research shows that the foods we choose to eat—or not to eat—may increase our life span or the quality of our lives. Not a day goes by, it seems, without feature news stories about food and its impact on health. The message that we can reduce our chances of developing cancer, high blood pressure, diabetes, and other diseases by maintaining a healthy weight, decreasing the fat and calories in our diets, eating more vitamin- and mineral-rich fruits and vegetables, and getting fit is becoming a familiar one.

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  • This paper conceptualizes smart farming effectiveness and the main lessons that emanate from this paper are that Internet of Things (IoT), combined with big data, provides farmers with a wealth of information that they can use to maximize productivity in the vulnerable environment and maintain the quality of food in the supply chain.

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  • Fenugreek (Trigonellafoenum-graecum) is a legume and it has been used as a spice throughout the world to improve the sensory quality of foods. It is a medicinal plant that uses in disease some therapy. The plant contains active constituents such as alkaloids, flavonoids, steroids, Saponins etc. Fenugreek is known to have antidiabetic, anticarcinogenic, hypocholesterolemic, antioxidant, and immunological activities.

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  • In Italy, rigorous studies obtained with specific and validated questionnaires that explore the impact of exclusion diets on health-related quality of life (HRQoL) in children with food allergies are lacking.

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  • Each day, all over the world, people are getting sick because of the unhealthy foods they eat. Associated with malnutrition, diseases caused by unhealthy food cause unbearable damage and are the leading cause of child mortality in countries where hygiene is deficient. The aim of our study was to assess hygiene practices and analyse the microbiological quality of food for children with moderate acute malnutrition (MAM) in the department of Mayahi.

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  • The objectives of the study includes: to ascertain factors considered in the selection of food products, to find out the quality perception towards food products among home makers and to assess the satisfaction of product quality and purchase quality.

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  • This study was carried out to assess the microbiological quality of the meat of the frog, Hoplobatrachus occipitalis, which is used as an alternative source of protein (food). Samples were collected from Igwuruta, in Ikwerre Local Government Area of Rivers State, Nigeria. The research work was done to determine if there is any potential risk of food borne infection from consuming these frogs by the communities. Standard microbiological techniques were used for the analysis.

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  • This review paper focuses on the effects of various food additives on the nutritional and functional properties of noodles Use of different types of additives like protein based additives, carbohydrate based additives, enzymes, organic acids and phytochemicals in noodles gain much more attention as these additives improved overall quality of noodles like texture, sensory attributes, enhances shelf life and provides nutrition as well.

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  • 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.

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  • Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food quality, the importance of food safety, the design of ingredients for functional foods, and the biochemical advances made in traditional fermentation. It also provides an international perspective on the discipline as a whole.

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  • Through many last assignments, we had many big chances to be acquainted with doing in-group, working with many various topics, which required an ability of working, of researching, etc... With this HD2 project, we also get more chances to work in-group, but in this topic, we get a new way to do this assignment. It brings us a chance to communicate with foreigners, to interview and from that; we can learn something different from last assignments.

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  • The Food Science Text Series provides faculty with the leading teaching tools. The Editorial Board has outlined the most appropriate and complete content for each food science course in a typical food science program and has identified textbooks of the highest quality, written by the leading food science educators.

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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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  • (BQ) Continued part 1, part 2 of the document Modern food microbiology presents the following contents: Food preservation and some properties of psychrotrophs, thermophiles, and radiation resistant bacteria; indicators of food safety and quality, principles of quality control, and microbial criteria; foodborne diseases.

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  • Gac aril has an oil content of about 38% - 40% (as related to absolute dry matter). This oil is a rich source of beta-caroten and lycopen, containing 128 mg%, and 170 mg% of each, respectively. The alpha-tocopherol content in the pulp was found to be 76.3 µg/g [2]. Because of its valuable constituents as mentioned above, Gac fruit oil is studied and used to create functional food and pharmaceutical products.

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  • Garlic (Allium sativam L.) is the second important bulb crop after onion. It is very hardy vegetable crop and is grown throughout India. It reduces the cholesterol in the blood. The garlic extracts also the nematicidal fungicidal and bacterial properties. Garlic is in flavorings food, preparing chutneys, pickles, curry powder, tomato ketchup etc. It is rich in proteins, phosphorus, calcium, magnesium and carbohydrates. China rank 1st in area and production (7.79 lakh ha and 179.68 lakh MT, respectively) and India is the second in area (2.05 lakh ha) and production (10.70 lakh MT).

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  • Nagpuri buffalo is native to Nagpur region of Maharashtra.The Nagpuri buffaloes are moderately good milk producers. Their milk is of very good quality containing around 7.7 percent of fat. Most of the people especially children depend on local vendors for buffalo milk. Alteration in physicochemical /microbiological parameters has direct impact on the quality of milk. Growing evidence those foods borne pathogen directly or indirectly causes or predispose man to chronic diseases.

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  • Sleep is important for children as it directly impacts their mental and physical development. Sleep is not only influenced by the timing but also the macronutrient (carbohydrate and protein) content of meals. Glycaemic index (GI) and glycaemic load (GL) describe the quality of carbohydrates in a food and the burden of these foods on the body’s blood glucose response.

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  • Cray fish (Astacus leptodactylus) is one of the foods used as a source of protein for both the high- and low- income earners, hence harbor pathogenic bacteria of public health significance. This study is aimed at evaluating the bacteriological quality of dried crayfish (Astacus leptodactylus) sold at Ogbete main market in Enugu metropolis, Nigeria. The two kinds of dry crayfish (Astacus leptodactylus) samples were screened bacteriologically using ten-fold dilution method.

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  • Access to good-quality medicines in many countries is largely hindered by the rampant circulation of spurious/falsely labeled/falsified/counterfeit (SFFC) and substandard medicines. In 2006, the Ministry of Health of Cambodia, in collaboration with Kanazawa University, Japan, initiated a project to combat SFFC medicines.

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