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Food Safety Objective: An Integral Part of Food Chain Modelling
Food safety objective food chain modeling
2009/1/15
The supply and maintenance of safe and wholesome foods to a population is a complex system involving multiple stakeholders. An organizational scheme for representing this complexity is a food chain. A...
Risk Management and Quality Assurance Through the Food Supply Chain � Case Studies in the Swedish Food Industry
Food supply chain traceability food safety
2009/1/14
Processed food and eating out of the home are increasing phenomena, which presents new business opportunities for food manufacturers. However, the new food products require increased quality and safet...
Some Technologic Proprieties of Common Date (Phoenix dactylifera L.) Fruits
Common Date Technologic Proprieties
2016/5/31
Mech-Degla, Degla-Beida and Frezza are the common (or dried) varieties studied in this research. On average, their water and sugar contents are of 15 and 80% dry basis (db), respectively. In this pape...
中国绿色食品的区域结构特征及其发展战略研究
绿色食品 结构特征 发展战略
2008/5/28
从中国绿色食品的发展过程、发展现状出发，分析了我国绿色食品的类型结构、区域结构和出口创汇结构，系统地提出了提升我国绿色食品的结构战略、区域布局战略、企业培育战略、国际化战略、系统管理战略和政策促进与支撑战略整合思路。
Storage Properties of Oils of Two Nigerian Oil Seeds Jatropha curcas (Physic Nut) and Helianthus annuus (Sunflower)
Oils Seed
2016/5/31
Oils of Jatropha curcas and Helianthus annuus stored at ambient conditions for four months in four different containers (polythene, glass, metal and plastic bottles) were sampled at one month interval...
文章分别就建设创新型国家与解放思想的理性方法论、建设创新型国家的创新战略以及创新型产业结构在构建国家创新体系中的意义进行了较系统的论述。
Inhibition of Lipid Accumulation in Lipomyces Yeast by 2(E),4(E)-Decadienoic Acid from Pepper
lipid accumulation decadienoic acid glycerol-3-phosphate dehydrogenase
2010/11/23
Inhibitors of lipid accumulation in Lipomyces starkeyi were screened from various kinds of foods from the point of anti-obesity. An extract of black pepper showed inhibition of lipid accumulation with...
Comparison of β-Lactoglobulin Content in Dairy Products by Inhibition ELISA and Immunoblotting
inhibition ELISA SDS-PAGE immunoblotting
2010/11/22
To estimate the effect of food processing on allergen content in dairy products, β-lactoglobulin (β-LG) contents of 4 milks, 5 yogurts and 6 cheeses were compared using inhibition ELISA (enzyme-linked...
Rate Analysis of the Sterilization of Microbial Cells in High Pressure Carbon Dioxide
activation energy Saccharomyces cerevisiae Bacillus subtilis
2010/11/22
The sterilization rate for Saccharomyces cerevisiae and the spores of Bacillus subtilis in a process using high pressure CO2 was analyzed. The microorganisms were placed in a reservoir, and the pressu...
Adsorption Selectivity of Coffee Aroma Components on Zeolite 5A
adsorption selectivity coffee aroma heat of adsorption
2010/11/22
For the basic study on removal of methyl mercaptan from coffee volatiles, adsorption characteristics on zeolite 5A were evaluated for 6 model components in a coffee aroma-containing gas. They were met...
Cereal Allergy and Countermeasures: an Overview from the Standpoint of Food Science and Technology
allergy allergen hypoallergenic food
2010/11/22
Allergy occurring in those who are sensitized due to their day-to-day ingestion of some particular foods has deserved note in recent years, and novel ways of countermeasures are being studied internat...
Changes in 23Na Nuclear Magnetic Resonance Signal, Water Activity and Saltiness of Miso during Fermentation
water activity saltiness miso
2010/11/22
Changes in saltiness evaluated by sensory analysis, 23Na nuclear magnetic resonance (NMR) signal and water activity (aw) of miso during fermentation were investigated. The line width (full width at ha...
Effect of Ordinary Frequency High Electric Fields on Evaporation and Drying
high electric fields evaporation drying
2010/11/22
Evaporation of water was enhanced by ordinary frequency (60 Hz) high electric fields (HEF), and the effect was directly proportional to the extent of treatment, i.e., increased with time and electric ...