搜索结果: 1-11 共查到“食品科学技术 technologies”相关记录11条 . 查询时间(0.065 秒)
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...
Effects of Different Processing Technologies on the Chemical Composition of Seafoods
chemical composition seafood processing salting marinating
2010/2/3
The aim of this study was to determine the effect of processing on the chemical composition of seafoods. Raw materials and processed seafoods (canned tuna, dried horse mackerel, smoked salmon, marinat...
Technologies for Value Added Buffalo Meat Products-A Review
Meat production value-added products buffalo meat physico-chemical properties technologies of processing
2008/10/28
Meat production and importance of processing of value added products are presented. Physico-chemical and functional properties of buffalo meat and their improvement by using polyphosphates and pre-ble...
Technologies for Value Added Buffalo Meat Products-A Review
Meat production value-added products buffalo meat physico-chemical properties technologies of processing
2008/10/28
Meat production and importance of processing of value added products are presented. Physico-chemical and functional properties of buffalo meat and their improvement by using polyphosphates and pre-ble...
Present and future applications of DNA technologies to improve beef production
Molecular genetics Quantitative trait loci SNP DNA Whole-genome selection
2012/8/13
Substantial improvements in production efficiency and quality of beef and dairy products have been made possible through manipulation of bovine genetics. The advent of modern breeds in the last two ce...
Technologies to shorten the drying period of dry-cured meat products
Fermented sausages Dry-cured ham Accelerated production Technology Safety Sensory properties
2012/8/13
Dry-cured meat products are well-known for their unique sensory characteristics. However, the traditional process is very time consuming. The process can be shortened especially by accelerating the dr...
Application of genomic technologies to the improvement of meat quality of farm animals
Genomic QTL Farm animals Meat Quality Marker-assisted selection
2012/8/13
Meat quality is of economic importance in farm animals. It is controlled by multigenes and the environment. During the past few decades, advances in molecular genetics have led to the identification o...
Meat production and importance of processing of value added products are presented. Physico-chemical and functional properties of buffalo meat and their improvement by using polyphosphates and pre-ble...
Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods
Packaging Edible Bio-based polymers Biopolymers Muscle foods
2012/8/13
It has been well documented that vacuum or modified atmosphere packaging materials, made from polyethylene- or other plasticbased materials, have been found to improve the stability and safety of raw ...
Integrated technologies to enhance meat quality – An Australasian perspective
pH fall Carcass chilling Stimulation Immobilisation Electrical stunning Hot-boning Meat quality
2012/8/13
Ensuring meat quality attributes meet the requirements of the diverse range of markets is a critical component for the continued success of the New Zealand and Australian meat industries. Developing c...
New packaging technologies for the 21st century
Meat packaging Modified atmosphere packaging Consumers Technology Economic
2012/8/10
This paper reviews the major influencers that will drive change in meat packaging. A review of the current state of fresh-meat packaging in the US has shown a continued evolution to case ready packagi...