搜索结果: 61-67 共查到“食品加工技术 food”相关记录67条 . 查询时间(0.097 秒)
Role of quantitative risk assessment and food safety objectives in managing Listeria monocytogenes on ready-to-eat meats
Microbial risk assessment Food safety objectives Listeria monocytogenes
2012/8/13
Listeria monocytogenes may be found on ready-to-eat (RTE) meats, posing a public health risk. To minimize the public health impact, an appropriate level of protection (ALOP) can be established for a p...
Pathways to increase consumer trust in meat as a safe and wholesome food
Food safety Information Traceability Quality assurance schemes
2012/8/13
This paper focuses on the effect of information about meat safety and wholesomeness on consumer trust based on several studies with data collected in Belgium. The research is grounded in the observati...
Emerging microbiological food safety issues related to meat
Avian flu Antibiotic resistance Surveillance Microbial source tracking Food attribution Sensitive populations
2012/8/10
Avian influenza viruses and antibiotic-resistant pathogens have become topics of current public health interest. This paper will focus on the significance of these pathogens to the meat industry as we...
Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups – a review
biosynthesis amino acids alanine valine leucine serine glycine cysteine phenylalanine tyrosine tryptophan histidine
2014/3/17
This review article gives a survey of principal pathways that lead to the biosynthesis of the proteinogenic amino acids of the alanine-valine-leucine group starting with pyruvic acid from the glycolyt...
Development of a New Soy Protein Fermented Food Employing Chungkuk-jang Starter
elastase itohiki-natto fermented soy protein foods textured soy protein
2010/11/23
A new fermented soy protein (SP) food was manufactured, employing a new starter, Bacillus subtilis (natto), isolated from jang. The new fermented SP food manufactured with textured soy protein and tri...
Interfacial Rheology and the Dynamic Properties of Adsorbed Films of Food Proteins and Surfactants
adsorption mixed films protein interactions
2010/11/22
Factors affecting the interfacial rheology of films of food proteins and surfactants at air-water and oil-water interfaces are reviewed. A distinction is made between interfacial shear rheology and in...
Application of a Damped Oscillation Rheometer to Observe Sol-Gel Transition in a Food System
rheometer gelation soy protein logarithmic damping factor
2010/11/22
A damped oscillation rheometer was used to observe the gelation process of soy proteins. A small amount (∼1 cm3) of sample sol in a capped container was subjected to repeated rotational oscillat...