搜索结果: 1-15 共查到“食品科学技术基础学科 traditional”相关记录23条 . 查询时间(0.218 秒)
Comparison of Uncertainty Between Traditional and Alternative Methods for Food Microbiological Analysis
Traditional and Alternative Food Microbiological Analysis
2016/6/2
The objectives highlighted in the present study were to determine the estimates of measurement uncertainty associated with microbiological analysis in food samples performing a gage repeatability and ...
Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing
n-3 fatty acids human nutrition EPA DHA sausages pate
2015/10/9
The aim of our study was to find a way to use the minced fish flesh that is separated from the bones of carp after filleting (fish separate). In collaboration with the industry traditional recipes for...
Physicochemical Composition and Microbiological Quality of Oggtt: Saudi Arabian Traditional Dried Fermented Milk
Physicochemical Composition Oggtt
2016/6/2
Oggtt or Madheer is fermented dried milk product traditionally processed by Bedouins in Saudi Arabia and other Arabian Gulf states. The present proposal had studied fourteen items of physiochemical co...
Chemical, Minerals, Fatty Acid and Amino Acid Compositions of Sudanese Traditional Khemiss-Tweria Supplemented with Peanut and Bambara Groundnuts
Chemical Minerals Fatty Acid
2016/6/2
This study aimed to evaluate impact of utilization of peanut and bambara groundnuts for improving the nutritive value of Sudanese traditional khemiss-tweria. For this, proximate analysis, mineral, fat...
Utilisation of non-traditional forms of cereals in bakery production
common wheat emmer barley mill fractions bread
2014/7/10
One form of common wheat with yellow coloured grain, two forms of emmer wheat, and two forms of barley with hulless grain were used for the preparation of bread with enhanced nutritional quality. The ...
Quality Properties, Antioxidant Capacity and Total Phenolic Content of Traditional Deep Fried Shredded Meat (Abon) of Palu, Central Sulawesi
Quality Properties Antioxidant Capacity
2016/6/2
Spices that contain antioxidant and antimicrobial properties were commonly used in Indonesia to preserve and enhance aroma of processed food. The aims of this study were to find out the quality proper...
Isolation of Lactic Acid Bacteria from Some Traditional Saudi Food
Traditional Saudi Food Acid Bacteria
2016/6/1
Presently many dairy products are being used in Saudi Arabia. Monitoring and isolation of bacterial activity is of highly significance to sustainable health problems and issues. The objective of the s...
Effect of Full and Partial Substitution of Sesame Seeds with Bambara Groundnuts and Peanuts on the Quality of Sudanese Traditional Food (Khemiss-tweria)
Sesame Seeds Bambara Groundnuts
2016/6/1
In this study, de-hulled Bambara groundnuts and peanuts flours were used for full and partial substitution of sesame seeds in production of khemiss-tweria. The proximate analysis of de-hulled Bambara ...
Development of a scientific study for accessing the criteria under Commission Regulation (EC) 2073/2005 on traditional Slovak sheep cheese "bryndza"
Listeria monocytogenes traditional cheese Slovakia
2014/2/26
A scientific shelf-life study for Listeria monocytogenes in the typical Slovak cheese "bryndza" was performed in accordance with the requirements of the Commission Regulation (EC) 2073/2005. Based on ...
Study of Physical and Cultural Parameters on the Bacteriocins Produced by Lactic Acid Bacteria Isolated from Traditional Indian Fermented Foods
Physical Cultural Parameters Bacteriocins Lactic Acid Bacteria Indian Fermented Foods
2010/11/8
Lactic Acid Bacteria (LAB) predominates the micro flora of fermented products. They produce metabolites that inhibit the growth of food-borne pathogens and spoilage microorganisms. The objectives of t...
Physicochemical Characteristics of Rice and Suitability of the Traditional Cooking Method of Rice in the Union of Myanmar
rice traditional cooking method Myanmar
2009/6/17
We examined the characteristics of eight types of rice collected from three regions of Myanmar to identify why certain types are cooked immediately before eating, while other types are processed into ...
Comparison of Traditional Culture Method with DOX System for Detecting Coliform and Escherichia coli from Vegetables
dissolved oxygen DOX coliform
2009/6/17
The methods of sanitary inspection performed primarily by traditional culture methods are time consuming, laborious, and require complicated laboratory techniques. A number of instrumental methods hav...
Study of Physical and Cultural Parameters on the Bacteriocins Produced by Lactic Acid Bacteria Isolated from Traditional Indian Fermented Foods
Study of Physical Cultural Parameters
2016/5/31
Lactic Acid Bacteria (LAB) predominates the micro flora of fermented products. They produce metabolites that inhibit the growth of food-borne pathogens and spoilage microorganisms. The objectives of t...
Acrylamide Status in Selected Traditional Saudi Foods and Infant Milk and Foods with Estimation of Daily Exposure
Selected Traditional Saudi Foods Infant Milk
2016/5/31
This study reports the results of the survey study on acrylamide levels in selected traditional foods and infant powder milk and cereal based foods obtained from the Saudi market. Food samples divided...
Antioxidant Activity of Traditional Chinese Medicinal Herbs
Chinese medicinal herbs antioxidant radical-scavenging activity
2009/5/8
Traditional Chinese medicinal herbs have been used for thousands of years to treat numerous ailments. In recent years, these herbs have been the focus of attention due to their medicinal and pharmacol...