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Soya, maize, and sorghum–based ready-to-use therapeutic food with amino acid is as efficacious as the standard milk and peanut paste–based formulation for the treatment of severe acute malnutrition in children: a noninferiority individually randomized controlled efficacy clinical trial in Malawi
severe acute malnutrition anemia iron deficiency anemia efficacy ready-to-use therapeutic food amino acid sorghum soya cow milk
2018/11/16
Background: Development of more cost-effective ready-to-use therapeutic food (RUTF) is a global public health priority. To date, previous lower-cost recipes have been less effective than the standard ...
Soya, maize, and sorghum–based ready-to-use therapeutic food with amino acid is as efficacious as the standard milk and peanut paste–based formulation for the treatment of severe acute malnutrition in children: a noninferiority individually randomized controlled efficacy clinical trial in Malawi
severe acute malnutrition anemia iron deficiency anemia efficacy ready-to-use therapeutic food amino acid sorghum soya cow milk
2018/11/20
Background: Development of more cost-effective ready-to-use therapeutic food (RUTF) is a global public health priority. To date, previous lower-cost recipes have been less effective than the standard ...
The effect of lipids, a lipid-rich ready-to-use therapeutic food, or a phytase on iron absorption from maize-based meals fortified with micronutrient powders
iron absorption macronutrients lipid ready-to-use therapeutic food RUTF micronutrient powder MNP lipid-based nutrient supplements LNS
2018/11/14
Background: Ready-to-use-therapeutic foods (RUTFs) high in lipid, protein, and iron are used to treat malnutrition. Lipids increase gastric residence time, which could increase iron absorption, partic...
Detection of genetically modified soya, maize, and rice in vegetarian and healthy food products in Serbia
GMO PCR real time PCR vegetarian food
2014/2/24
The presence of genetic modifications was analysed in a total of 100 samples of non-labelled vegetarian and healthy food products. The basic raw materials in the samples tested comprised maize, soya, ...
Effect of high temperature and pressure on quantification of MON 810 maize
DNA degradation PCR highly processed foods
2014/2/24
Maize MON 810 (Zea mays L.) is the only transgenic cultivar grown in the European Union countries and food products with its content higher than 0.9% must be labelled. Processing such as high temperat...
Application of ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS) metabolomic fingerprinting to characterise GM and conventional maize varieties
chemometric analysis maize metabolomics
2014/2/24
The feasibility of metabolomic fingerprinting approach based on ultra-high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (UHPLC-QTOFMS) was studied to assess its abilit...
Mechanical properties of native maize, wheat, and potato starches
moisture content food powders flowability slip-stick
2014/2/24
The interrelations between moisture content and mechanical properties of dry and wet native starches of wheat, maize, and potato were investigated. Strength parameters of powders were tested using dir...
Effect of Germination, Boiling and Co-fermentation on the Viscosity of Maize/cowpea Mixture as Complementary Infant Food
Germination Boiling Co-fermentation
2016/6/1
Traditionally prepared cereal based complementary food are too dilute for adequate energy and nutrient density as infant complementary food. The consistency of complementary food is of particular impo...
Effects of Malting and Lactic Fermentation on Some Chemical and Functional Properties of Maize (Zea mays)
Malting and Lactic Fermentation Some Chemical
2016/6/1
The effects of malting and fermentation on some chemical and functional properties of maize grains were determined. White maize kernels (variety TZW, 2005 harvest) were germinated over a period of 96 ...
Effect of Micronisation on the Composition and Properties of the Flour from White, Yellow and Red Maize
antioxidants maize flour micronisation protein solubility viscosity
2010/10/14
The process of micronisation, a short time high temperature process that utilizes electromagnetic radiation in the infrared region to rapidly heat materials, is often used to improve storage stability...
Physicochemical, Microbiological and Sensory Characteristics of Kunu Prepared from Millet, Maize and Guinea Corn and Stored at Selected Temperatures
Beverage cereals Kunu microbiological physicochemical
2010/9/29
Kunu beverages were prepared from three different cereals (millet, maize and Guinea corn).The
process of cleaning, steeping, wet milling; wet sieving, settling, decantation and slurry recovery were a...
Nutritional Quality of 1st Generation Quality Protein Maize Diet and its Effect on Some Biological Indices of Albino Wistar Rats
Nutritional Quality Quality Protein Maize Diet Biological Indices Albino Wistar Rats
2009/1/21
Twenty male albino rats of the Wistar strain were placed in four experimental groups of five rats each. Group A (Reference group) received a standard protein diet, Group B received a basal or protein-...
Effects of Crude Oil Levels on the Growth of Maize (Zea mays L.)
Crude oil levels growth maize enhancement retardation
2008/11/13
Field trials were carried out in 2003 and 2004 cropping seasons to determine the effects of crude oil levels: 0.0 (control), 5.2, 10.4, 20.8 and 41.6 mL on the growth of seven maize varieties: Composi...
Physical Modification of Waxy Maize Starch by Dry Heating with Ionic Gums
starch dry heating gums modification
2008/4/20
As an alternative process to the chemical modifications commonly practiced for food starches, dry heating of a starch with a presence of ionic gums such as sodium alginate, sodium carboxymethylcellulo...