搜索结果: 1-15 共查到“食品科学技术 Conventional”相关记录15条 . 查询时间(0.031 秒)
Efficacy of iron supplementation may be misinterpreted using conventional measures of iron status in iron-depleted, nonanemic women undergoing aerobic exercise training
iron deficiency supplementation aerobic training serum ferritin body iron
2018/11/21
Background: Despite its known detrimental effects, iron deficiency remains the most common micronutrient deficiency in the world. Many interventions that aim to improve iron status involve physically ...
Comparison of the effect of daily consumption of probiotic compared with low-fat conventional yogurt on weight loss in healthy obese women following an energy-restricted diet: a randomized controlled trial
insulin resistance lipid probiotic weight loss yogurt INTRODUCTION
2018/11/27
Background: Despite evidence for the beneficial effects of probiotics and low-fat dairy products, to our knowledge, no study has compared the beneficial effect on weight loss of consuming a probiotic ...
Psychological aspects of eating behavior as predictors of 10-y weight changes after surgical and conventional treatment of severe obesity: results from the Swedish Obese Subjects intervention study
bariatric surgery eating behavior obesity treatment Three-Factor Eating Questionnaire weight loss
2018/12/19
Background: There is a need for a better understanding of the factors that influence long-term weight outcomes after bariatric surgery.
Quality of cows’ milk from organic and conventional farming
hedonic evaluation microbiological quality milk composition Holsein cattle
2014/8/11
The results of chemical and microbial analyses of raw milk samples coming from organic and conventional farming systems were statistically compared. The samples were analysed during a twelve-month per...
Small-Scale Egg Production (Organic and Conventional)
Small-Scale Egg Production Organic Conventional
2013/6/28
In the 1980s and 1990s, small-scale egg production has made a comeback, mainly because of changing consumer demands and emerging niche markets. This six-page publication, part of the Agricultural Alte...
Application of ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS) metabolomic fingerprinting to characterise GM and conventional maize varieties
chemometric analysis maize metabolomics
2014/2/24
The feasibility of metabolomic fingerprinting approach based on ultra-high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (UHPLC-QTOFMS) was studied to assess its abilit...
Inactivation of food spoilage bacteria by high pressure processing: Evaluation with conventional media and PCR–DGGE analysis
High pressure processing RNA extraction DGGE Active species Sliced cooked ham
2012/8/14
Microbial diversity and dynamic changes of sliced vacuum-packed cooked ham during refrigerated storage (0–90 days) after high pressure processing (400 MPa at 22 _C for 10 min) was investigated by usin...
Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven
sauce microwave thawing microstructure CSLM chemical changes
2014/3/10
Proteins, lipids and structural changes in white sauces after being stored at –18°C and thawed by microwave and conventional oven were studied in this work. The total crude and soluble protein fractio...
Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production
QDA analysis suckling lamb organic production consumer preferences
2014/3/10
40 L. dorsi muscles from the left half carcass of suckling lambs raised under both organic and conventional systems were evaluated by a sixteen-member trained panel, following QDA methodology. After d...
Changes in Ewe’s Milk Composition in Organic versus Conventional Dairy Farms
milk composition pesticides antibiotics fatty acids organic production
2014/3/10
The aim of this work was to determine the effect of organic production system on ewe’s milk quality. Bulk tank ewe’s milk from flocks of two production systems (organic and conventional) all of them f...
Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation
conjugated dienes conjugated trienes conventional heating
2014/3/10
The oxidation stability of extra virgin and refined olive oils produced in different countries were studied under different conditions of microwave heating (microwave oven Electrolux, 2450 MHz, 500 W)...
Optimization of Microwave-Assisted Extraction of Antihepatotoxic Triterpenoid from Actinidia deliciosa Root and Its Comparison with Conventional Extraction Methods
microwave-assisted extraction (MAE) Actinidia deliciosa root triterpenoid response surface methodology
2009/3/3
A simple and rapid microwave-assisted extraction (MAE) procedure has been developed and optimized for extracting triterpenoids (TTP) from the Actinidia deliciosa root. Several variables that could pot...
Antioxidant activity of peanut skin extracts from conventional and high-oleic peanuts
antioxidant activity free radical scavenging Labiatae plant extracts natural antioxidants peanut skins Schaal Oven Test synthetic antioxidants
2014/3/3
Peanut skins were isolated from deshelled and dried conventional and high-oleic peanuts. In order to obtain simpler mixtures of phenolics with other components of the respective extract, the samples w...
Occurrence of Alternaria toxins in fibre flax, linseed, and peas grown in organic and conventional farms: Monitoring pilot study
Alternaria fungi altenuene alternariol alternariol monomethyl ether mycotoxins fibre flax seeds linseed seeds pea seeds
2014/3/17
Fungi representing Alternaria spp. are ubiquitous pathogens that may under certain conditions cause spoilage of various food crops. Several Alternaria species are known producers of toxic secondary me...
Comparison of antioxidative activity data for aqueous extracts of lemon balm (Melissa officinalis L.), oregano (Origanum vulgare L.), thyme (Thymus vulgaris L.), and agrimony (Agrimonia eupatoria L.) obtained by conventional methods and the DNA-based biosensor
antioxidants plant extracts Rancimat method DPPH radical DNA biosensor
2014/3/19
The antioxidative properties of aqueous plant extracts were evaluated using common methods such as the Rancimat and 2,2’-diphenyl-1-picrylhydrazyl (DPPH) free radical method. Moreover, a voltammetric ...