搜索结果: 1-13 共查到“食品科学技术 cross”相关记录13条 . 查询时间(0.171 秒)
Impact of food availability on child mortality: a cross country comparative analysis
Africa, African dummy, economic growth, food crisis
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2017/6/22
The study examined the impact of food security on child mortality (infant mortality and under-five mortality), using a dynamic panel data analysis for 114 countries for the period 1995–2009 by conside...
Longer exposure to a new refugee food ration is associated with reduced prevalence of small for gestational age: results from 2 cross-sectional surveys on the Thailand-Myanmar border
birth weight birth length head circumference preconception pregnancy preterm birth ration refugees small for gestational age fetal growth
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2018/11/14
Background: Despite the high risk of compromised nutrition, evidence of the effect of refugee rations on fetal growth is limited. A new ration containing micronutrient-fortified flour without increase...
Associations of dietary, lifestyle, and sociodemographic factors with iron status in Chinese adults: a cross-sectional study in the China Health and Nutrition Survey
China anemia diet iron stores lifestyle ferritin
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2018/11/12
Background: Although a high prevalence of anemia and related disease burden have been documented in China, limited evidence is available on the current population-level iron status and risk factors fo...
Does neighborhood fast-food outlet exposure amplify inequalities in diet and obesity? A cross-sectional study
deprivation amplification educational attainment fast-food geographic information systems obesity
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2018/11/30
Background: Greater exposures to fast-food outlets and lower levels of education are independently associated with less healthy diets and obesity. Little is known about the interplay between these env...
Cross-correlation of quality parameters of musts and wines enriched with lignans
hydroxymatairesinol (HMR) enrichment of must and wine correlations antioxidant activity total polyphenol concentration consumer acceptability
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2016/2/23
Hydroxymatairesinol (HMR) is the main lignan found in spruce knots. This lignan has been used for enrichment of musts and wines. Quality parameters of these products have been studied for several year...
The role of physical activity and diet on bone mineral indices in young men: a cross-sectional study
Dietary intake Physical activity, DXA
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2015/7/28
Osteoporotic fractures are a significant cause of morbidity and mortality, particularly in developed
countries. Increasing peak bone mass in young people may be the most important primary prevention ...
The Yield Improvement of Resistant Starches from Africa Locust (Parkia biglobosa): The Influence of Heat-moisture, Autoclaving-cooling and Cross-linking Treatments
Resistant Starches Africa Locust
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2016/6/1
Native paprika starch was treated by heat-moisture treatment (HMT), autoclaving-cooling (Aut-cd) with and without anhydride acetic acid/adipic acid (Aut-acid) and sodium trimetaphosphate/sodium (STMP/...
Evaluation of Color Characteristics of Cross-Sectioned Wheat Kernels
wheat color flour sectioning
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2009/6/17
The color of wheat flour is an important commercial factor and improvement of the color characteristics of kernels is one of the breeding objectives in Japan. Methods were developed to measure color c...
In vivo Evaluation of Cross-Linked Milk and Wheat Proteins Mediated by Microbial Transglutaminase in White Wistar Rats
Cross-Linked Milk Proteins Mediated
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2016/5/31
The present study was designed to evaluate the in vivo nutritional quality of the modified proteins of milk and wheat by cross-linking with microbial transglutaminase (TGase). White Wistar rats were d...
Formation of Edible Soybean and Soybean-Complex Protein Films by a Cross-Linking Treatment with a New Streptomyces Transglutaminase
transglutaminase edible films soybean protein isolates whey protein isolates
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2009/2/26
Soybean protein isolate (SPI) was used in the investigation of the formation of edible protein films through an enzymatic cross-linking method with a purified microbial transglutaminase (MTG) produced...
Haemolytic and Multidrug Resistant Aeromonas hydrophila Cross Contamination in Retail Seafood Outlets of Coimbatore, South India
Aeromonas hydrophila cross contamination haemolysin
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2008/10/26
The incidence of Aeromonas hydrophila in retail seafood outlets as a source of cross-contamination in Coimbatore, South India, was studied for a period of one year from February 2000 to January 2001. ...
Gelatinization Properties and Bread Quality of Flours Substituted with Hydroxypropylated, Acetylated and Phosphorylated Cross-linked Tapioca Starches
hydroxypropylated tapioca starch acetylated tapioca starch phosphorylated cross-linked tapioca starch bread dough
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2008/4/20
Three kinds of chemically modified tapioca starches, i.e., hydroxypropylated tapioca starch (HTS), acetylated tapioca starch (ATS) and phosphorylated cross-linked tapioca starch (PTS), were substitute...
Haemolytic and Multidrug Resistant Aeromonas hydrophila Cross Contamination in Retail Seafood Outlets of Coimbatore, South India
Coimbatore South India
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2016/5/31
The incidence of Aeromonas hydrophila in retail seafood outlets as a source of cross-contamination in Coimbatore, South India, was studied for a period of one year from February 2000 to January 2001. ...