搜索结果: 1-15 共查到“食品科学技术基础学科 processing”相关记录33条 . 查询时间(0.088 秒)
宁波大学食品与药学学院LING-ZHI CHEONG教授在ELSEVIER出版专著——RICE BRAN AND RICE BRAN OIL-CHEMISTRY, PROCESSING AND UTILIZATION（图）
宁波大学食品与药学学院 LING-ZHI CHEONG 教授 ELSEVIER 出版专著 RICE BRAN AND RICE BRAN OIL-CHEMISTRY PROCESSING AND UTILIZATION
2020/1/13
近日，由 Ling-Zhi Cheong 教授编著的粮油食品领域学术专著《米糠及米糠油 - 化学，加工与利用》 (Rice Bran and Rice Bran Oil-Chemistry, Processing and Utilization) 由爱思唯尔学术出版社（ Elsevier ）和美国油脂化学家协会出版社 (AOCS Press) 联合出版。这本专著是第一本提供米糠油科学和技术的学术专...
Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing
n-3 fatty acids human nutrition EPA DHA sausages pate
2015/10/9
The aim of our study was to find a way to use the minced fish flesh that is separated from the bones of carp after filleting (fish separate). In collaboration with the industry traditional recipes for...
Fish Processing Technologies in Nigeria: A Case Study of Ibeju-Lekki Local Government Area, Lagos State
Ibeju-Lekki Local Government Area Lagos State
2016/6/2
Traditional fish processing technologies vary widely in terms of equipment type, size and processing efficiency in Nigeria’s coastal states. This study was carried out to identify fish processing tech...
Effect of Processing Methods on Qualities of Bambara Groundnut (Voandzeia subterranea (L.) Thouars) Flour and their Acceptability in Extruded Snacks
Bambara Groundnut Processing Methods
2016/6/2
This study evaluated the effects of either germination, roasting or germination-roasting of Bambara groundnut (BGN) seeds prior to milling into flour, on their chemical composition and determined acce...
Desirability of Oysters Treated by High Pressure Processing at Different Temperatures and Elevated Pressures
High Pressure Processing Different Temperatures
2016/6/2
Organoleptic changes in sterile triploid oysters (Crassostrea virginica) induced by high pressure processing (HPP) were investigated. Because pressure treatments evaluated were greater than current in...
Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice
mulberry fruit antio
2014/2/24
Anthocyanins are potent natural antioxidants with acclaimed health benefits and are also used as industrial colourants. These functions are based on the types and amounts of anthocyanins present in th...
Application of Nanotechnology as a Tool in Animal Products Processing and Marketing: An Overview
Nanotechnology Animal Products Processing
2016/6/1
In the faster pace of life and more consciousness of consumers about food safety and security, nanotechnology may be the important tool to augment the livestock products to fulfil the future demand. B...
Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan)
Solanum melongena L. eggplant dip thermal processing microbial quality sensory evaluation
2014/2/25
Twenty formulas of eggplant dip, motabbal al-bathinjan in Arabic (MB), using different percentages of grilled eggplant, tahina (sesame pulp), and yogurt with constant levels of salt and citric acid we...
Diastase number changes during thermaland microwave processing of honey
honey microwave enzymes heating
2014/2/25
The presented paper covers the preliminary studies on microwave inactivation of honey enzymes described as diastase number (DN). All the investigations were done on commercially available honey from P...
Dynamic NIR Spectroscopy to Monitor Wheat Product Processing: A Short Review
Monitor Wheat Product Processing Short Review
2016/5/31
The aim of this short review is to present the different applications of NIR spectroscopy to monitor and describe physical and chemical modifications during wheat products processing. The dynamic NIR ...
Airborne Listeria spp. in the red meat processing industry
airborne Listeria spp. aerobic mesophilic bacteria carcass slaughterhouse meat processing plant
2014/2/25
The aim of this study was to determine the potential presence of the airborne Listeria spp. and its correlation with the aerobic mesophilic bacteria and Listeria carcass contamination in three red mea...
Optimization of Processing Parameters for Clarification of Blended Carrot-orange Juice and Improvement of its Carotene Content
Blended carrot-orange juice carotene content enzyme clarification
2010/9/30
The aim of this work was to optimize the processing parameters for the clarification of blended
carrot-orange juice using Response Surface Methodology (RSM) and to improve the carotene content. The b...
Functional and Physical Properties of Bovine Plasma Proteins as a Function of Processing and pH, Application in a Food Formulation
Freeze-drying minced meat protective agent
2010/9/30
The combined effects of ultrafiltration and freeze drying stages, and the incorporation of a stabilizing agent on selected functional and physical properties of bovine plasma proteins, were evaluated ...
Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants
food safety microbial contamination bacterial biofilm resistance sanitation efficiency
2014/2/27
The occurrence of Listeria monocytogenes, Salmonella spp., Bacillus cereus, Staphylococcus spp., Enterococcus spp., and Escherichia coli in raw food materials, food products, and on food contact surfa...
Effect of Processing Variables and Enzymatic Activity on Wheat Flour Dough Extruded Under Different Operating Conditions
amylase enzymes extrusion protease wheat flour
2010/3/24
Low processing temperatures are required to improve the texture of products when enzymes are directly added to the extruder. Interaction among processing variables and enzymatic activity can occur dur...