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A vegetable, fruit, and white rice dietary pattern during pregnancy is associated with a lower risk of preterm birth and larger birth size in a multiethnic Asian cohort: the Growing Up in Singapore Towards healthy Outcomes (GUSTO) cohort study
birth weight dietary patterns large for gestational age maternal diet preterm birth
2018/12/18
Background: Maternal dietary patterns during pregnancy have been shown to influence infant birth outcomes. However, to our knowledge, only a few studies have examined the associations in Asian populat...
Comparison Between Some Common Clays as Adsorbents of Carotenoids, Chlorophyll and Phenolic Compounds from Vegetable Oils
Adsorbents of Carotenoids Chlorophyll and Phenolic Compounds
2016/6/2
Four different clays were compared for their capacities to adsorb chlorophyll and carotenoids; two major pigments in vegetable oils at 30 and 100°C. The clays used include Fulmont, Tonsil N, Tonsil AC...
Kinetic and Isotherms Adsorption of the Palm and Andiroba Vegetable Oils on γ-Alumina
Palm and Andiroba Vegetable Oils γ-Alumina
2016/6/2
Vegetable oils refining process purpose is the removal of free fatty acids, phospholipids, trace of metals, peroxides, aldehydes, carotenes, sterols and others compounds, that affect the flavor or oxi...
Physical and sensory properties of bread enriched with phenolic aqueous extracts from vegetable wastes
antioxidant activity functional food phenolic compounds sensory properties
2015/5/18
The water of the breads was replaced with phenolic aqueous extracts from chicory, cabbage, celery, fennel, olive leaf, or grape marc wastes obtained through microwave-assisted extraction. The highest ...
Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments – nutritional and sensory evaluation
juice vegetable sauerkraut bioactive substances microbiological evaluations
2014/7/10
The goal of this work was to design mixed vegetable (vegetable-fruit) juices which are preserved by high pressure, have an increased content of bioactive substances, are made from locally available pr...
Quality Evaluation of Selected Plantain Varieties (Musa species) for Chips and as a Vegetable
Selected Plantain Varieties Chips
2016/6/2
The present experiment was conducted to evaluate the best plantain varieties for chips and vegetable. Five plantain varieties; Cachaca, Saba, Kitawira, Niginu and Kibunga obtained from College of Agri...
Formulation of Infant Weaning Foods from Vegetable Proteins and Cereal
Infant Weaning Foods Vegetable Proteins
2016/6/2
In developing countries, researchers have focused their attention on the possibility of formulation of infant weaning food from locally available, vegetable proteins and cereal to reduce frequent mate...
Drip or trickle irrigation is a very efficient method of applying water and nutrients to crops. This eight-page publication, part of the Agricultural Alternatives series, details the advantages and li...
This eight-page publication, part of the Agricultural Alternatives series focusing on small-scale and part-time farming operations, covers the issues surrounding irrigation for small fruit and vegetab...
Evaluation of Antioxidant Properties of Some Indian Vegetable and Fruit Peels by Decoction Extraction Method
Antioxidant Properties Indian Vegetable
2016/6/2
Vegetable and fruit peels are generally thrown into the environment as waste material. If this waste can be exploited for some beneficial purpose it will be useful and helpful. With this idea it was t...
Emulsion Stability and Vegetable Oil Identification and Adulteration
Oil Identification and Adulteration Emulsion Stability
2016/6/1
The emulsion stability of nitromethane/vegetable oil is use for the rapid identification and quality control of vegetable oils. Using a volume ratio of nitromethane to vegetable oil of 3:7, the emulsi...
PLS calibration to resolve overlapping peaks of lutein and zeaxanthin in vegetable samples by LC
caroteroids Partial Least Squares liquid chromatography pepper broccoli cabbage
2014/2/25
The chromatographic method in combination with a Partial Least Squares (type PLS-1) chemometric tool was developed to analyse simultaneously the carotenoid compounds, lutein and zeaxanthin. Both analy...
Fermentation of vegetable substrates by lactic acid bacteria as a basis of functional foods
non-dairy probiotic foods growth curves acidification curves phenylketonuria diet low-protein diet
2014/2/26
People suffering from lactose intolerance, cow’s milk allergy or phenylketonuria or people on low-protein diet are restricted in the consumption of dairy products. Their consumers’ basket should be va...
Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy
3-chloropropane-1,2-diol 3-CPD, 3-MCPD 3-chloropropane-1,2-diol esters bound 3-CPD processing contaminants mitigation strategy
2014/2/25
The most important acylglycerol chloroderivatives identified in foods are 3-chlorpropane-1,2-diol fatty acid esters (3-CPD esters) that are accompanied by epoxypropanol fatty acid esters formed in pro...
Effect of Vegetable-Based Oil Blends on Physicochemical Properties of Oils During Deep-Fat Frying
Vegetable-Based Oil Blends Physicochemical Properties Deep-Fat Frying
2010/11/8
Frying performance of palm olein, sesame oil and canola oil and their blends was investigated by assessing the physicochemical changes (i.e., color, viscosity, Free Fatty Acid (FFA), Peroxide Value (P...