搜索结果: 1-15 共查到“食品科学技术基础学科 application”相关记录35条 . 查询时间(0.187 秒)
Identification of dietary patterns associated with obesity in a nationally representative survey of Canadian adults: application of a priori, hybrid, and simplified dietary pattern techniques
dietary patterns partial least squares simplified dietary pattern Dietary Guidelines for Americans Adherence Index obesity chronic diseases Canadian
font style='font-size:12px;'>
2018/11/13
Background: Analyzing the effects of dietary patterns is an important approach for examining the complex role of nutrition in the etiology of obesity and chronic diseases.
Application of Bifidobacterium animalis subsp. lactis as Starter Culture for Fermentation of Baltic Herring (Clupea harengus membras) Mince
animalis subsp. lactis Fermentation of Baltic Herring
font style='font-size:12px;'>
2016/6/2
Fish is a well-known source of proteins, minerals, fat-soluble vitamins, antioxidants and other bio-active ingredients. Fish and its processing by-products are relatively cheap raw materials however s...
Application of multivariate regression methods to predict sensory quality of red wines
PLS regression sensory attributes phenolic parameters
font style='font-size:12px;'>
2015/5/18
Several multivariate methods including partial least squares (PLS) regression, principal component regression (PCR) or multiple linear regression (MLR) have been applied to predict wine quality, based...
Determining the Level of Application of Hazard Analysis and Critical Control Point (HACCP) Principles in Smoked Fish at Two Fishing Communities in Ebonyi State
Hazard Analysis Critical Control Point
font style='font-size:12px;'>
2016/6/2
The study assessed and determined quality control on species of smoked fish using traditional method in two communities of Iyonu in Ishielu Local Government Area and Oziza in Afikpo North Local Govern...
Certain Properties of Gelatin-Starch Film Incorporated with Plant Extract (Kaempferia parviflora Wall. Ex Baker) and its Application to Meat Product
Gelatin-Starch Film Incorporated Plant Extract
font style='font-size:12px;'>
2016/6/2
The objectives of this study was to study the influence of plant extract and starch on gelatin film properties and on rancidity stability of meat products. The effect of the extract was also compared ...
Application of ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS) metabolomic fingerprinting to characterise GM and conventional maize varieties
chemometric analysis maize metabolomics
font style='font-size:12px;'>
2014/2/24
The feasibility of metabolomic fingerprinting approach based on ultra-high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (UHPLC-QTOFMS) was studied to assess its abilit...
Application of Nanotechnology as a Tool in Animal Products Processing and Marketing: An Overview
Nanotechnology Animal Products Processing
font style='font-size:12px;'>
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...
Assessment of Functional Properties of Bovine Plasma Proteins Compared with Other Protein Concentrates, Application in a Hamburger Formulation
Bovine Plasma Proteins Other Protein Concentrates
font style='font-size:12px;'>
2016/6/1
World population growth has brought quantitative and qualitative issues related to food supply, particularly protein. This study investigated the rheological, functional and physicochemical properties...
Application of wheat B-starch in biodegradable plastic materials
biodegradable plastic polycaprolactone B-starch wheat starch image analysis biodegradability
font style='font-size:12px;'>
2014/2/25
Food application of wheat B-starch comprising small starch granules as a result of lower quality is problematic. Accordingly, B-starch or acetylated starch prepared from it, with the degree of substit...
Application of luminescent ATP rapid checks at ready-to-eat foods producing plant
bioluminescent ATP assay ready-to-eat meals hygiene conditions rapid screenings
font style='font-size:12px;'>
2014/2/25
Bioluminescent ATP determination has been applied at a ready-to-eat meals producer plant as a screening tool to evaluate the cleaning procedures and identify possible sources of microbial contaminatio...
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
font style='font-size:12px;'>
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
font style='font-size:12px;'>
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...
Application of different sterilising modes and the effects on processed cheese quality
processed cheese sterilising modes lysine bio-available lysine ammonia sensory properties
font style='font-size:12px;'>
2014/2/27
The aim of the present work is to evaluate the impacts of four different sterilising modes (110°C 100 min, 115°C 32 min, 120°C 10 min, and 125°C 3.2 min – with a constant lethal effect on microorganis...
Food protein: Food colour interactions and its application in rapid protein assay
Carmoisine food proteins staining agent PAGE tryptic digestibility
font style='font-size:12px;'>
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...
Influence of Application of Microwave Energy on Quality Parameters of Mate Tea Leaves (Ilex paraguariensis St. Hil.)
mate tea leaves microwave energy oxidase activity
font style='font-size:12px;'>
2009/8/10
Polyphenol oxidase and peroxidase are enzymes responsible for browning and quality deterioration in mate tea leaves. The main objective of this work is to investigate the influence of microwave energy...