搜索结果: 151-165 共查到“食品加工的副产品加工与利用”相关记录178条 . 查询时间(0.709 秒)
海藻多糖植物空心胶囊研制及产业化获重要进展（图）
海藻多糖 植物空心胶囊研制 产业化 重要进展
2010/12/28
日前，由中科院海洋研究所承担的“863”计划“海藻多糖植物空心胶囊的研制及产业化”课题通过专家验收。
Structural Prospects and Challenges for Bio Commodity Processes
renewable resources process synthesis sustainable process index ecology of scale
2010/12/21
The paper shows that utilising renewable resources enlarges the process concept by
including resource provision and logistics into the process design. It also highlights a new
balance between econom...
Effects of NaCl on Fermentative Metabolism of Mature Green Tomatoes cv. Ailsa Craig in Brine
alcohol dehydrogenase pyruvate decarboxylase lactate dehydrogenase anoxia
2010/10/14
The effect of osmotic strength on gene expression and activity of the major enzymes of
fermentative metabolism of mature green tomato fruit (Solanum lycopersicum cv. Ailsa Craig)
has been studied by...
2009年10月10-14日，由国际营养科学联合会与中国营养学会合作，在昆明共同举办了第二期“营养领导才能培训班”。参加本次培训班38名学员来自全国24个省、自治区、直辖市，16名授课教师则来自国际营养科学联合会(IUNS)、中国营养学会(CNS)、台湾大学、中国健康教育中心以及雀巢（中国）公司。
中美乳品生产与加工研讨会暨第四届中国乳业科技大会
东北农业大学 乳品 生产与加工 第四届
2010/4/8
乳品科学教育部重点实验室（东北农业大学）将于2010年3月4日-6日在中国哈尔滨华旗饭店413会场举办中美乳品生产与加工研讨会暨第四届中国乳业科技大会。会议邀请了美国农业部以及美国东部乳品研究中心的6位专家就乳品生产与加工进行报告，另外会议还邀请了国内知名的学者和企业家人士参会和进行报告，涉及三个主题，乳品加工，乳品营养以及乳品安全。
西南大学承办第七届中国肉类科技大会
西南大学 第七届 中国肉类科技大会
2009/7/22
2009年7月16日至19日，由中国畜产品加工研究会、中国肉类协会主办、我校承办的“第七届中国肉类科技大会暨中国（重庆）乳业高峰论坛”在北碚海宇温泉大酒店隆重召开，来自全国各地的高校专家、地方政府部门负责人、业界代表300余人参会。
The Transfer of Heavy Metals from Contaminated Soils into Agricultural Plants in High Tatras Region
transfer cadmium cobalt nickel soil hygiene heavy metals
2014/3/10
The problems of soil hygiene and contents of the following heavy metals: cadmium, cobalt and nickel in the productive parts of plants in the location of Agricultural Cooperative Štrba in Poprad C...
Masked Mycotoxins: an Emerging Issue for Food Safety
masked mycotoxins Fusarium toxins maize wheat malting
2014/3/10
The presence of masked or hidden forms of Fusarium mycotoxins (deoxynivalenol, DON, zearalenone, ZEN and fumonisins B1, B2 and B3) were studied in wheat and maize derived products. Significant amounts...
Advances in the Understanding of the Chemical Reactions Responsible for Bread Flavour Quality
gluten bread gluten-free bread headspace artificial mouth representativeness
2014/3/10
This work aimed at analysing bread extracts obtained under headspace and artificial mouth conditions in order to study the reactions responsible for bread flavour quality. Selected extraction conditio...
Plasma-oxidative Degradation of Polyphenolics – Influence of Non-thermal Gas Discharges with Respect to Fresh Produce Processing
Keywords:non-thermal plasma Atmospheric Pressure Plasma Jet (APPJ) flavonoids
2014/3/10
Non-thermal plasma treatment is a promising technology to enhance the shelf-life of fresh or minimaly processed food. An efficient inactivation of microorganisms comes along with a moderate heating of...
Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering
acid value common carp conjugated dienes fatty acids
2014/3/10
The influence of microwave heating (microwave oven Electrolux, 2450 MHz, 400 W) from 8 up to 24 min on the oxidation and fatty acid composition of lipids of common carp (Cyprinus carpio) and Atlantic ...
Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples
drying kinetics convection drying apple pre-treatment rehydration colour
2014/3/10
The aim of this research was to determine the influence of the process parameters and pre-treatment methods on the quality and drying kinetics of apple samples of the Florina variety using standard an...
Biochemical and Functional Properties of Sardinella（Sardinella aurita）By-Product Hydrolysates
fish protein hydrolysates heads and viscera sardinella by-product
2009/3/3
Fish protein hydrolysates (FPHs) with different degrees of hydrolysis (DH of 6.62, 9.31 and 10.16) were prepared from heads and viscera of sardinella (Sardinella aurita) by treatment with Alcalase®...
Simulation of Microbial Growth in Food Using Its Estimated Temperature
temperature estimation heat conduction equation growth model alert system
2010/3/5
Recently we developed a method that estimates the temperatures of a cylindrical sausage exposed at various temperature patterns (FSTR 14:111-116, 2008); the method was based on the heat conduction law...