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Seasonality of Food Supply, Coping Strategies and Child Nutritional Outcome in Sabatia-Kenya
Coping strategies dietary diversity food availability
2010/9/30
This study was conducted in Kenya. Samples of children and caregivers were selected using the EPI method. Food vendors and procurement strategy, demographic and socio-economic indicators of household ...
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 ...
Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety
proteomics food proteins and peptides food quality food safety
2010/12/21
Human food is a very complex biological mixture and food processing and safety are
very important and essential disciplines. Proteomics technology using different high-performance separation techniqu...
Photodynamic Inactivation of Food Pathogen Listeria monocytogenes
photosensitization nonthermal inactivation of L. monocytogenes biofilms
2010/10/14
The aim of this study is to examine the possibility to inactivate food pathogen Listeria
monocytogenes by nonthermal antimicrobial treatment – photosensitization. L. monocytogenes
was incubated with...
Collection of food relevant microscopic fungi under the Czech national programme of protection of genetic resources of economically significant microorganisms – a short report
food contaminants toxigenic fungi Culture Collection of Fungi (CCF) fungal strains free of charge
2014/2/27
A unique project exists in the Czech Republic, namely the Czech National Programme of Protection of Genetic Resources of Economically Significant Microorganisms and Tiny Animals (NPPGR), which include...
Nitrogen content, dietary fiber, and digestibility in algal food products
algae cyanobacteria nitrogen digestibility dietary fiber
2014/2/27
The basic nutritional aspects and parameters of freshwater and marine algal food products are described. Blue-green algae (Spirulina pacifica, S. platensis), green algae (Chlorella pyrenoidosa), red a...
Perfluorinated compounds: occurrence of emerging food contaminants in canned fish and seafood products
perfluorinated compounds contamination fish seafood canned products charcoal liquid chromatography tandem mass spectrometry
2014/2/27
The contamination levels of perfluorooctanoic acid (PFOA), perfluorooctane sulfonate (PFOS) and perfluorooctane sulfonamide (FOSA), which represent an important subgroup of the environmental contamina...
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...
Food protein: Food colour interactions and its application in rapid protein assay
Carmoisine food proteins staining agent PAGE tryptic digestibility
2014/2/27
The uniform distribution of colours as additives in a majority of the food systems is a reliable indication that one or more components of foods are able to bind with colour molecules and act as their...
Prevention of ochratoxin A contamination of food and ochratoxin A detoxification by microorganisms – a review
ochratoxin A prevention detoxification bacteria microscopic fungi
2014/2/27
Ochratoxin A is a mycotoxin produced by several fungal species of the genera Aspergillus and Penicillium. This mycotoxin is nephrotoxic, immunosupressive, teratogeni, and carcinogenic to animals and h...
华南理工大学食品分析课件Chapter10 Food Additves Analysis
华南理工大学 食品分析 课件 Chapter10 Food Additves Analysis
2009/12/24
华南理工大学食品分析课件Chapter10 Food Additves Analysis。
A Simple and Sensitive Polymerase Chain Reaction Method for the Detection of Food-Related Bacteria
food achromopeptidase DNA preparation
2009/7/8
We devised a simple and efficient method of preparing chromosomal DNA from Gram-positive bacteria for use as a template in PCR, which consists of achromopeptidase treatment followed by Chelex 100 trea...
Three Dimensional Analysis of Heat Transfer during Food Thawing by Far-Infrared Radiation
far-infrared radiation heat transfer analysis thawing
2009/7/7
An apparent specific heat model was introduced to predict three dimensional heat transfer in food thawing by far-infrared radiation. A finite element method was applied to solve the fundamental equati...
Investigation and Identification of Antioxidative Flavonols, Quercetin and Kaempferol Glycosides in the Unused Parts of 10 Types of Food Plants Commonly Consumed in Japan
quercetin and kaempferol natural antioxidative flavonols unused part of food plant
2009/7/7
The antioxidative flavonols, quercetin and kaempferol in the unused parts of 10 types of food plants commonly consumed in Japan were determined by paper chromatography and ultraviolet spectroscopy. Th...
Clenbuterol Residues in Plasma and Urine Samples of Food-Producing Pigs During and After Subchronic Exposure to a Growth-Promoting Dose
clenbuterol residues growth promoting dose subchronic exposure
2009/6/24
The aim of the study is to evaluate the suitability of plasma and urine as matrices for clenbuterol residue determination during and after its subchronic administration at a growth-promoting dose to m...