Department of Food Science & Technology Undergraduate Programs pdf
Tài liệu Tự điển Food Science, Technology And Nutrition - Vần F pdf
... con-
sumption. 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 ... different national patterns of
diet.
food science The study of the basic chemical, physical, biochem-
ical and biophysical properties of foods and their constitu...
Tài liệu Tự điển Food Science, Technology And Nutrition - Vần H pdf
... pressure, a technology proposed for
preservation of foods by inactivation of enzymes without
heating; requires pressures of the order of 8–900MPa.
hiatus hernia Protrusion of a part of the stomach ... also be made for foods containing
more than 12g of protein, 6g of dietary fibre or more than 30%
of the labelling reference amount of a vitamin or mineral /100g
(see Table 2...
Tài liệu Tự điển Food Science, Technology And Nutrition - Vần I,J pdf
... International Union of Food Science and Technology;
web site http://www.iufost.org/.
IUNS International Union of Nutritional Sciences; web site
http://www.iuns.org/.
260
J
jaboticaba Fruit of the tree ... non-
assimilation of food; a state of starvation.
inborn errors of metabolism See genetic disease.
incaparina A number of protein-rich dietary supplements devel-
oped by...
Tài liệu Tự điển Food Science, Technology And Nutrition - Vần M pdf
... still used in Scotland, for mixed
crop of beans and oats used as cattle food.
(2) In Yorkshire and N. England, a mixed crop of 2–3 parts of
wheat and 1 part of rye, used for making bread.
(3) Also ... 1980, based on the proposi-
tion that people should eat less of harmful foods rather than
more of foods that are good for them. The basis of most current
guidelines on healthy ea...
Tài liệu Tự điển Food Science, Technology And Nutrition - Vần O,P pdf
... cross-linkage of collagen
and elastin, leading to loss of elasticity of elastin and potentially
to rupture of the aorta.
ODS Of ce of Dietary Supplements of the US National Insti-
tutes of Health; ... source of Cu, Se, pantothenate, a good source
of P, a rich source of Mn, vitamin B
12
.
percomorph oil Oil prepared from the liver of the percomorph,
a member of the per...
Tài liệu Feaculty of Computer Science and Engineering Department of Computer Scienc Tutorial 3 Questions pdf
... q <Queue>, val s <Stack>)
Pre true
S1=
Q1=
5, 4, 6, 8, 67, 32,9,5
10,6,20,23,54
Algorithm append ((val q <Queue>, val s
<Stack>))
Pre true
Return a reversed queue of ... start <integer>, val end <integer>)
Pre start <=end
Return printout the numbers from start to end to screen
b.
Algorithm mul (val a <integer>, val b <integer>) ....
Tự điển food science, technology and nutrition vần a
... OODHEAD PUBLISHING IN FOOD SCIENCE, TECHNOLOGY AND NUTRITION
W
OODHEAD PUBLISHING IN FOOD SCIENCE, TECHNOLOGY AND NUTRITION
W
Benders
’
dictionary
of nutrition and
food technology
David A. Bender
Benders
’
... dictionary of
food dehydration terms, with detailed definitions and a directory
of dehydrated foods. It is an ideal reference work for students of
food scien...
Tài liệu Tự điển Food Science, Technology And Nutrition - Vần B docx
... flour) A measure of the extent of bleaching of
the flour from the relative paleness of the extracted (yellow)
pigments.
bleaching The removal or destruction of colour. In the context of
food it usually ... conductivity.
bioflavonoids See flavonoids.
biofortification The process of breeding varieties of food crops
that are naturally rich in micronutrients.
Biofoss
TM
See deft....
Tài liệu Tự điển Food Science, Technology And Nutrition - Vần C pptx
... Formation of a hard impermeable skin on some
foods during drying; produces a food with a dry surface and a
moist interior.
casein About 75% of the proteins of milk are classified as caseins;
a group of ...
LUẬN VĂN
Tự điển Food Science, Technology And
Nutrition - Vần C
cumin (cummin) Pungent herb, the seed of Cuminum cyminum
(parsley family). Black cumin is the seed of...