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master in food science technology and nutrition

Tài liệu Tự điển Food Science, Technology And Nutrition - Vần B docx

Tài liệu Tự điển Food Science, Technology And Nutrition - Vần B docx

Nông nghiệp

... (pickling salts).brining The process of soaking vegetables in brine before pick-ling in vinegar, in order to remove some of the water, and retaina crisp texture. Dry brining is when the vegetables ... foot syndrome Nutritional melalgia (neuralgic pain);severe aching, throbbing and burning pain in the feet, associated80 basic foods See acid foods.basic foods plan A grouping of foods used for ... ofnutrients and proteins, mainly albumin and globulins, includingthe immunoglobulins which are responsible for defence againstinfection, as well as some adverse reactions to foods.Whenblood...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần C pptx

Tài liệu Tự điển Food Science, Technology And Nutrition - Vần C pptx

Nông nghiệp

... the oil contains mostly cinnamic aldehyde, together withsome eugenol. Saigon cinnamon also contains cineol; Chinesecinnamon has no eugenol.CIP Cleaning -in- place;cleaning food machinery without ... lipoproteins, plasma.114cholestyramine Ion-exchange resin used to treat hyperlipidaemiaby complexing bile salts in the intestinal lumen and increasingtheir excretion, so increasing the metabolic ... process.126 (2) Clinically, the menopause in women, or declining sexualdrive and fertility in men after middle age.clinching In food canning, loose attachment of the end of the canbefore heating to expel...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần D ppt

Tài liệu Tự điển Food Science, Technology And Nutrition - Vần D ppt

Nông nghiệp

... with a low intake of dietary fibre and high intestinal pres-sure due to straining during defecation. Faecal matter can betrapped in these diverticula, making them in amed, causing pain and diarrhoea, ... shearing forceby using two grooved discs rotating in opposite directions. Pin and disc mills have a single or double grooved discs with inter-meshing pins to provide additional shear and impact ... followed by a holdingperiod and final drying in ambient air; relieves the stresses set up in the grain during the initial drying and reduces its brittlenesscompared with grain dried by conventional...
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Tài liệu Tự điển Food Science, Technology And Nutrition -Vần E docx

Tài liệu Tự điển Food Science, Technology And Nutrition -Vần E docx

Nông nghiệp

... probiotics.enterocolitis In ammation of the mucosal lining of the small and large intestine, usually resulting from infection.enterocrinin Peptide hormone secreted by the upper small intes-tine; increases intestinal ... piston-type extruders and the intermesh-ing counter-rotating twin-screw extruders) and indirect orviscous drag (roller, single screw, intermeshing co-rotating twin-screw and non-intermeshing multiple-screw ... (ductless) glands that produce and secrete hormones, including the thyroid gland (secreting thy-roxine and tri-iodothyronine), pancreas (insulin and glucagon), adrenal glands (adrenaline, glucocorticoids,mineralocorticoids),...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần F pdf

Tài liệu Tự điển Food Science, Technology And Nutrition - Vần F pdf

Nông nghiệp

... debris and mucus from the intestinallining, substances excreted into the intestinal tract (mainly in thebile). The average amount is about 100 g/day, but varies widelydepending on the intake ... yellow or orange in theripe fruit, when they contain carotene and xanthophyll.flavin The group of compounds containing the iso-alloxazine ringstructure, as in riboflavin (vitamin b2); a general ... of a food with rodent hairs and insect fragments as an index of hygienic handling.188 aromatic oils, and numerous plastids which are green and containchlorophyll in the unripe fruit, turning...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần G docx

Tài liệu Tự điển Food Science, Technology And Nutrition - Vần G docx

Nông nghiệp

... contain nicotinic acid (seeniacin), glutathione and other amino acid derivatives. Potenti-ates the action of insulin, but has no activity in the absence ofinsulin. Acts by increasing the protein ... assays.glutelins Proteins insoluble in water and neutral salt solutions butsoluble in dilute acids and alkalis, e.g. wheat glutenin.217 ginger paralysis See jamaica ginger paralysis.gingivitis In ammation, ... during grinding.griskin chine of pork, also used for a thin piece of loin.grissini Italian ‘finger rolls’ or stick bread 15–45cm (6–18 in) long, and normally crisp and dry.grist Cereal for grinding.gristle...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần H pdf

Tài liệu Tự điển Food Science, Technology And Nutrition - Vần H pdf

Nông nghiệp

... glucose tolerance; insulin.hyperinsulinaemia (hyperinsulinism) Excessive secretion ofinsulin, either as a result of an insulinoma, or due to hyper-glycaemia resulting from insulin resistance.hyperkalaemia ... good source of P,niacin,a rich source of I,Se,vitaminB12.haem (heme) The iron-containing porphyrin that ,in combinationwith the protein globin, forms haemoglobin and myoglobin.Itis also part ... acid, and administration of histamine is usedas test for achlorhydria.histamine receptor antagonists Inhibitors of the histamine H2receptor, including cimetidine, ranitidine, famotidine and...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần I,J pdf

Tài liệu Tự điển Food Science, Technology And Nutrition - Vần I,J pdf

Nông nghiệp

... circulatinghaemoglobin, and the remainder present in myoglobin in muscles, a variety of enzymes and tissue stores. Iron is stored in the liver in ferritin, in other tissues in haemosiderin, and in theblood ... intestinal glands lining the small intestine. It contains a variety of enzymes, including enteropeptidase,theenzyme that converts trypsinogen to active trypsin, aminopepti-dase, nucleases and ... gastrointestinal tract.intestine The gastrointestinal tract; the small intestine (duodenum, jejunum and ileum) where the greater part of digestion and absorption take place, and the large intestine.intolerance...
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Tài liệu Tự điển Food Science, Technology And Nutrition -Vần K,L docx

Tài liệu Tự điển Food Science, Technology And Nutrition -Vần K,L docx

Nông nghiệp

... cylindrical tank for extracting and clarifyingwort and separating it from spent grain in malting and brewing.Laval separator Centrifuge for separating cream from milk,invented by Swedish engineer ... main food of whales, and some penguins and other seabirds; occurs in shoals in the Antarctic, containing up to 12kg/m3. Collected in limitedquantities for use as human food. kryptoxanthin ... cellulose mixture as filling, containing somevitamins and minerals; intended as a meal replacement.limonin The bitter principle in the albedo of the Valencia orange.Isolimonin in the navel orange....
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần M pdf

Tài liệu Tự điển Food Science, Technology And Nutrition - Vần M pdf

Nông nghiệp

... thyroidgland, see thyroid hormones) in adults; the name is derived frompuffiness of hands and face due to thickening of skin. Signsinclude coarsening of the skin, intolerance of cold, weight gain and ... arabi-nose and xylose found in some seeds and seaweeds;used as thick-ening and stabilising agents in food processing by virtue of theirwater-holding and viscous properties.See also gum.mucin A ... although required in larger amounts, zinc and iron are sometimes included with thetrace minerals.minerals, ultratrace Those mineral salts present in the body, and required in the diet, in extremely...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần N doc

Tài liệu Tự điển Food Science, Technology And Nutrition - Vần N doc

Nông nghiệp

... mucilages,inulin and chitin (and exclude lignin).The NSP in wheat, maize and rice are mainly insoluble and have a laxative effect, whilethose in oats, barley, rye and beans are mainly soluble and ... nutrigenomics.nutritional labelling Any information appearing on labelling orpackaging of foods relating to energy and nutrients in the food. Voluntary in the EU; if nutritional information is ... bases, ribose and phosphate in the intestinaltract; purines and pyrimidines can readily be synthesised in thebody, and are not dietary essentials.nucleoproteins The complex of proteins and nucleic...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần O,P pdf

Tài liệu Tự điển Food Science, Technology And Nutrition - Vần O,P pdf

Nông nghiệp

... anemulsifier and stabiliser instead of agar; used in making jellies, and as antistaling agent in cakes. Included in non-starchpolysaccharides.pectin, amidated The low-methoxyl pectin formed when pectin ... tophosphate and one of a number of water-soluble compounds,including serine (phosphatidylserine), ethanolamine (phos-phatidylethanolamine), choline (phosphatidylcholine, alsoknown as lecithin) and inositol ... metaboliteof vitamin d (calcitriol), leading to an increase in plasma calcium by increasing intestinal absorption and mobilising themineral from bones. It also reduces urinary excretion of...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần Q,R ppt

Tài liệu Tự điển Food Science, Technology And Nutrition - Vần Q,R ppt

Nông nghiệp

... proteins(CRBP and CRABP) are essential for uptake of retinol and retinoic acid into cells, before onward metabolism and bindingto retinoid receptors.retinol equivalents See vitamin a.retort In food technology, ... vitamin A status. The increase in circulating retinol binding protein after an oral dose of vitaminA; greater in vitamin A deficient subjects because in the absenceof vitamin A reserves in the ... wine See saké.ricin A lectin in the castor oil bean.ricing Culinary term: cutting into small pieces about the size ofrice grains.rickets Malformation and undermineralisation of the bones in growing...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần S docx

Tài liệu Tự điển Food Science, Technology And Nutrition - Vần S docx

Nông nghiệp

... hormones.Selenium-ACETMYeast-based product providing selenium and vitamins a, c and e.selenocysteine The selenium analogue of the amino acid cys-teine. Incorporated during ribosomal protein synthesis, and formed as a result ... cause of food poisoning. Found in eggs from infectedhens, sausages, etc.; can survive in brine and at refrigerator tem-peratures; destroyed by adequate heating. Most species invadeintestinal epithelial ... clotting; the fibrinogen in blood plasma is converted to insoluble fibrin, which forms theclot. The clear liquid that is exuded is the serum.serving US food labelling legislation (introduced in...
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