food canning technology from p345
Tự điển food science, technology and nutrition vần a
... to foods (1) Food aversion, unpleasant reactions caused by emotional responses to certain foods rather than to the foods themselves, which are unlikely to occur in blind testing when the foods ... with sharp flavour from tartaric acid (originally acidulated drops); known as sourballs in USA acid foods, basic foods These terms refer to the residue of the metabolism of foods The minerals ... physics and technology of food processing and manufacture (including domestic food preparation), the physiology and biochemistry of nutrition and metabolism, molecular biology, genetics and biotechnology,...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần B docx
... 102 mg 52 basic foods See acid foods basic foods plan A grouping of foods used for public health education with a recommendation to eat some food from each group every day; foods may be divided ... science of foods; from the Greek broma, food bromelains Enzymes (EC 3.4.22.32 and 33) in the pineapple and related bromelids, which hydrolyse proteins They are available as by-products from commercial ... waste metabolic products from the tissues Oxygenated blood travels from the lungs in arteries, while deoxygenated blood returns to the lungs in veins; in the tissues the blood from the arteries enters...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần C pptx
... skin from fruit before canning canners’ sugar See sugar 89 canning The process of preserving food by sterilisation and cooking in a sealed metal can, which destroys bacteria and protects from ... pepsinogen, the precursor of the enzyme pepsin chikuwa Japanese; grilled foods prepared from surimi See also kamaboko chilled foods Foods stored at −1 to +1 °C (fresh fish and meats); at 0–5 °C (baked ... responsible for food poisoning Cl botulinum causes botulism, a rare but often fatal form of food poisoning where the exotoxins are present in the food The spores are the most heat-resistant food poisoning...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần D ppt
... methods for vitamin C estimation See also ascorbic acid dehydrocanning A process in which 50% of the water is removed from a food before canning The advantages are that the texture is retained by ... desorption Removal of moisture from a food detox diets Weight reduction diets based on the (probably fallacious) concept that the body accumulates large amounts of toxins from food and the environment ... of mixed folates in food compared with synthetic tetrahydrofolate used in food enrichment and supplements µg DFE = µg food folate or 0.6 µg synthetic folate; total DFE = µg food folate + 1.7 ×...
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Tài liệu Tự điển Food Science, Technology And Nutrition -Vần E docx
... special needs exclusion diet A limited diet excluding foods known possibly to cause food intolerance (see adverse reactions to foods), to which foods are added in turn to test for intolerance exergonic ... freezing time Time required to lower the temperature of a food from an initial value to a predetermined final temperature EFSA European Food Safety Authority; web site http:// www.efsa.eu.int/ ... pressure rapidly expression The extraction or separation of liquids from solids by pressure, especially juices from fruit and oil from olives and oil seeds Various types of press are used; either...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần F pdf
... consumption Hence food scientist food technology The application of science and technology to the treatment, processing, preservation and distribution of foods Hence food technologist food yeast See ... toxic compounds naturally present in foods, resulting from chemical contamination or formed by micro-organisms See also adverse reactions to food; food poisoning food phosphate factor Term applied ... contaminated food from one source by a number people who later become ill food combining See hay diet food composition tables Tables of the chemical composition and energy and nutrient yield of foods,...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần G docx
... glucose, and to remove traces of glucose from foodstuffs (e.g from dried egg to prevent the maillard reaction during storage) Also used to remove traces of oxygen from products such as beer, wine, fruit ... they differ from albumins in being relatively insoluble in water They occur in blood (serum globulins), milk (lactoglobulins) and some plants, e.g edestin from hemp seed and amandin from almonds ... preparation free from lactose and galactose, for people suffering from lactose intolerance galacto-oligosaccharides Small oligosaccharides consisting of glucosyl-(galactose)2–5, formed from lactose...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần H pdf
... normally at levels of intake from supplements considerably higher than might be obtained from foods, although hypervitaminosis A and D may result from (enriched) foods See also hormesis; hypercalcaemia; ... of a food and the underside of the lid in a container health foods Substances whose consumption is advocated by various reform movements, including vegetable foods, whole grain cereals, food ... loss of moisture from foods, especially flour confectionery, which would make them unappetising; also prevent sugar crystallising and prevent growth of ice crystals in frozen foods Also used in...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần I,J pdf
... impingement drying Hot air is blown against the surface of the food through nozzles; used mainly to remove surface moisture from thin sheets of food improvers, flour See ageing IMS See immunomagnetic ... because its blood supply has been stopped INFOODS International Network of Food Data Systems, created to develop standards and guidelines for collection of food composition data, and standardised ... bread made from teff flour fermented for 30–72 hours with a starter from a previous batch; the main organism is the yeast Candida guilliermondii inorganic Materials of mineral, as distinct from animal...
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Tài liệu Tự điển Food Science, Technology And Nutrition -Vần K,L docx
... extracting soluble compounds from a food with water or another solvent; may be deliberate (as, e.g., in water extraction of sugar from beet, or solvent extraction of oil from oilseeds), or accidental, ... With reference to canned foods (see canning) , a layer of synthetic resin is coated onto the tinplate and hardened with heat The layer of lacquer protects the tin lining from attack by acid fruit ... baby food (26% protein) made in India from peanut flour, skim milk powder, wheat flour and barley flour with added vitamins and calcium lacto-ovo-vegetarian One whose diet excludes animal foods...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần M pdf
... food packaging, the release of compounds from the packaging material into the food; some diffusible compounds remaining from manufacture of plastics may present health hazards, or taint the food ... can cause food spoilage, and disease (pathogens); used to process and preserve food by fermentation and have been used as foodstuffs (single cell protein and mycoprotein) See also food poisoning ... metals in foods The food is passed through a strong magnetic field; any particle of magnetic material is magnetised, and this generates a voltage in a detector coil Can be used for foods in aluminium...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần N doc
... cheese, prepared by use of cyclodextrin natural foods A term widely used but with little meaning and sometimes misleading since all foods come from natural sources No legal definition seems possible ... See fatty acids, free non-hygroscopic foods Foods that have a constant water vapour pressure at different moisture contents, and so not take up moisture from the atmosphere noni (Indian mulberry) ... Benzoyl peroxide used for treating flour, see ageing novain Obsolete name for carnitine novel foods Foods and food ingredients consisting of, or containing, chemical substances not hitherto used for...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần O,P pdf
... phagomania Morbid obsession with food; also known as sitomania phagophobia Fear of food; also known as sitophobia pharmafoods Alternative name for functional foods 369 phase inversion cream ... residue remaining after extraction of liquid component from foods; especially residue from oilseeds Used as animal feed and in a number of fermented foods, including bongkrek, dagé and oncom pressure, ... uses either stationary blades pressed against rotating food or rotating blades pressed against stationary food In abrasion peeling the food is fed onto carborundum-coated rollers or into a rotating...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần Q,R ppt
... Radio-allergosorbent tests for food allergy; see adverse reactions to foods rastrello Sharp-edged spoon used to cut out the pulp from halved citrus fruit ratafia (1) Flavouring essence made from bitter almonds ... tape, and other fermented foods raisin Dried seedless grapes of several kinds Valencia raisins from Spanish grapes; Thompson seedless raisins produced mainly in California from the sultanina grape ... non-sporeforming pathogens and prevent food poisoning; less severe treatment than radappertisation radioallergosorbent tests (RAST) Tests for food allergy See adverse reactions to foods radio frequency heating...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần S docx
... cream or other milky food Lower in protein than the meulengracht diet sitapophasis Refusal to eat as expression of mental disorder sitology Science of food (from the Greek sitos, food) sitomania Mania ... mycotoxin sterile Free from all micro-organisms, bacteria, moulds and yeasts When foods are sterilised, as in canning, they are preserved 450 indefinitely, since they are protected from recontamination ... sugars that differ from the parent compound in having an alcohol group (CH2OH) instead of the aldehyde group (CHO); thus mannitol from mannose, xylitol from xylose, lactitol from lactulose (also...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần T docx
... include: actinidain (EC 3.4.22.14) from kiwi fruit, bromelain (EC 3.4.22.33) from pineapple, ficin (EC 3.4.22.3) from figs, papain (EC 3.4.22.2) from pawpaw, and proteases from Aspergillus oryzae and ... fermented Among the black teas, flowering Pekoe is made from the top leaf buds, orange Pekoe from first opened leaf, Pekoe from third leaves, and Souchong from next leaves Earl Grey is flavoured with 467 ... infection of human beings with the larval stage by ingestion of eggs from faecal contamination of food and water tapioca Starch prepared from the root of the cassava plant (Manihot utilissima) The starch...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần U,V,W ppt
... whisky, made from malted barley, are matured for at least three years Bourbon, made from malted maize, for at least one year Sour mash bourbon is made from mash that has yeast left in it from a previous ... http://www.who.int/en/ wholefoods Foods that have been minimally rened or processed, and are eaten in their natural state In general nothing is removed from, or added to, the foodstuffs in preparation ... are: as drinks 11.5 L; as aqueous part of food, 0.5 L; and formed in the body by oxidation of foodstuffs (metabolic water), 300500 mL; total 23 L Losses from the lungs, 400500 mL; through the skin...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần X,Y,Z doc
... (Saccharomyces spp.) used to enrich foods yield Weight of food after processing as a percentage of unprocessed material yin See macrobiotic diet ylang-ylang oil Aromatic oil from flowers of Philippine tree ... human food, since they contain about 50% protein (dry weight) and are very rich in B vitamins Some yeasts are pathogenic (especially Candida spp., which cause thrush); many are used in biotechnology ... rotundala white yam, and D cayenensis, yellow or Guinea yam, water, trifoliate or Chinese yam A major food in parts of Africa and also the Far East In USA sweet potatoes (see potato, sweet) are sometimes...
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RNA Interference Technology FROM BASIC SCIENCE TO DRUG DEVELOPMENT ppt
... RNA INTERFERENCE TECHNOLOGY RNA Interference (RNAi) technology has rapidly become one of the key methods used in functional genomics ... potential applications Leading experts from both academia and industry have contributed to this invaluable reference for graduate students, postdocs, and researchers from academia wanting to initiate ... gene discovery company focusing on functional genomics in cancer research RNA Interference Technology FROM BASIC SCIENCE TO DRUG DEVELOPMENT Edited by Krishnarao Appasani GeneExpression Systems,...
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