c negative integration and social jurisdiction of the member states
Scientific, Health and Social Aspects of the Food Industry Part 1 doc
... Scientific and technological aspects Social and economical issues Health aspects Quality control It comprises 23 chapters, arranged in a hierarchical sequence, starting with the seminal basics ... addition of an oxidant can accelerate the production of oxidizing radicals and increase the speed of organic matter removal (e.g the AOP TiO2/UV/H2O2) Photocatalysis is the catalysis of a photochemical ... oxidation of pollutants (in the case of photo-catalytic oxidation of organic pollutants) or water, in the latter case producing hydroxyl radicals (OH •) The electron (e-) of the conduction band reduces...
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Scientific, Health and Social Aspects of the Food Industry Part 3 pot
... with the temperature and viscosity of external solution The latter are characterized from the microscopic and mesoscopic properties of food architecture such as length and diameter of pores, their ... is critical to the nucleation and growth of ice crystals Nucleation is an activated process driven by the degree of supercooling (the difference between the ambient temperature and that of the ... that there was a 10-fold increase in the rate of ice nucleation for each C of supercooling Thus, a higher 60 Scientific, Health and Social Aspects of the Food Industry Muscle fibers pressure and...
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Scientific, Health and Social Aspects of the Food Industry Part 4 pptx
... fragilis and Candida pseudotropicalis; bacteria, such as Escherichia coli, Lactobacillus bulgaricus, Streptococcus lactis and Bacillus sp; and fungi, such as Aspergillus foetidus, A niger, A oryzae and ... the use of nanoparticles and nanocapsules These particles enhance the products functionality, and they are responsible of that enhancement because they perform a protection function on: The contained ... such as Thermus caldophilus, Desulfurococcus mucosus and Streptomyces and by the genera Aeromonas and Escherichia coli In their studies and observations on the activities of proteases from Bacillus,...
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Scientific, Health and Social Aspects of the Food Industry Part 5 doc
... are detected: atmospheric corrosion, filiform corrosion and microbiological corrosion Even with the implementation of techniques and methods of 130 Scientific, Health and Social Aspects of the Food ... product to be in contact with the various constituents of the steel, with the consequent formation of galvanic cells, inside of the cans The presence of solder alloy used in the conventional container ... the structure of the can, in the manufacturing process, such as molding shapes and bad handling 134 Scientific, Health and Social Aspects of the Food Industry Currently, new materials and coatings...
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Scientific, Health and Social Aspects of the Food Industry Part 6 pdf
... steaming the rice, the seed mash is inoculated to the steamed rice 150 Scientific, Health and Social Aspects of the Food Industry Furthermore, the inoculated rice is incubated at 40 C and reduced ... barley, occupying 75% of the cell wall (MacGregor and Fincher, 1993) The amount of -glucans is negatively correlated with yields of the amount of wort in the mashing process (Bourne and others,1982; ... grain size and shape but also in starch characteristics Rice contains starches of two types: amylose and amylopectin The structure is shown in the figure Characteristics and Role of Feruloyl...
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Scientific, Health and Social Aspects of the Food Industry Part 7 pptx
... oligosaccharides and polysaccharides The main glycaemic carbohydrates in the diet are glucose and fructose (monosaccharides), sucrose and lactose (disaccharides), malto-oligosaccharides and starch ... tomato concentrate was characterised on the basis of a clearly described production manufacturing process of tomatoes (Lycopersicum esculentum) together with a detailed chemical specification of the ... formic acids by the action of beta-galactosidases from colonic bacteria This process leads to an increase in osmotic pressure and a slight acidification of the colonic content, causing an increase...
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Scientific, Health and Social Aspects of the Food Industry Part 8 pot
... substandard factors remain the increasing prices of energies and of raw materials and the decreased consumer´s acceptance The managements of enterprises agree that under the impact of the entrance ... permanently kept the production process in accordance to the strict conditions of critical control points of HACCP (Hazard Analysis Critical Control Point) Besides of this system they had implemented ... quantified and examined on the significance level of α=0,05 by the chi quadrate test and the correlation coefficients Interpretations of the outcomes are done by the “p-value” Theoretical scopes Conditions...
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Scientific, Health and Social Aspects of the Food Industry Part 9 docx
... Prime Minster’s Office, Economic Council of Finland 238 Scientific, Health and Social Aspects of the Food Industry Beckemann, M 2011 The Potential for Innovation in the Swedish Food Sector Lund: ... domestic market for organic products For the purpose of increasing the domestic demand, the general attitude of Turkish consumers towards organic foods, the profile of organic buyers and customer ... composition of the starter, number of propagation steps, and fermentation time The impact of these parameters during continuous propagation of sourdough causes the selection of a characteristic microflora...
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Scientific, Health and Social Aspects of the Food Industry Part 10 ppt
... regulation and satiety The postprandial satiety consequences of food intake are determined both by the specific chemical composition and the characteristics physical properties of the food Accordingly, ... distension augments the anoretic effects of CCK in humans However, other mechanisms including activation of duodenal chemosensitive fibres and activation of CCK receptor in the pyloric sphincter thay may ... Functional Food Against Obesity 281 (biochemical, molecular, genomic and psychological) In this way, the confidence and scientifically contrasted effectiveness of these products as preventive and...
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Scientific, Health and Social Aspects of the Food Industry Part 13 ppt
... microorganisms Strains Escherichia Coli ATCC 25922 Enterococcus Faecalis ATCC29212 Staphylococcus aureus ATCC 25923 Candida albicans ATCC 90028 Candida glabrata ATCC 90030 MIC (mg/ml) 10±1.20 10±0.57 ... of chemical modifications made to starch to produce many different functional characteristics The chemical reactivity of starch is controlled by the reactivity of its glucose residues Modification ... become accessible to electrophilic reactants (Rajan, et al., 2008) Common modes of modifications useful in pharmaceuticals are chemical, physical 360 Scientific, Health and Social Aspects of the...
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Scientific, Health and Social Aspects of the Food Industry Part 14 doc
... Benzoic acid p-Hydroxybenzoic Protocatechuic Vanillic Gentisic Syringic Gallic Salicilic Hydroxycinnamic acid Sinapic p-Cumaric Caffeic Ferulic Hydroxycinnamic ester Trans-feruloyltartaric acid ... (fertaric acid) Trans-p-coumaroyltartaric acid (coutaric acid) Trans-caffeoyltartaric acid (caftaric acid) Table Common phenolic acids in grape and derivates Hydroxicinnamic acids are located and accumulated ... different countries Chardonnay Country of origin France Macabeo Middle East Wine variety Muscat Blanc À Petits Grains Prosecco Characteristics Basic component of champagne Basic component of the Spanish...
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Scientific, Health and Social Aspects of the Food Industry Part 16 ppt
... characteristics and the final product characteristics Viaene & Januszewska (1999) Chocolate couverture Approximation of the areas of Marketing and of Food Science and Technology, reduction of the ... microbiological and sensory specifications for each quality characteristic of the finished product The physico-chemical specifications were obtained by laboratory tests The microbiological standards ... to the manufacture of the product, it is necessary to first specify the parameters of the process, which involves the study of manufactured technology and the parameters of quality and of process...
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Báo cáo toán học: "Hard Squares with Negative Activity and Rhombus Tilings of the Plane" pdf
... Figure 15: The construction in the proof of Lemma 5.7 The existence of elements y2k−i and zi blocking each other is a consequence of the fact that the “y-path” and the “z-path” intersect Lemma ... { i } such that = (−1, 2) is c+ d−1 ; the a c 1 number of sequences such that = (−2, 1) is c+ d−1 The area of P being five means c that the second coefficients of δ1 and not coincide Hence there are ... a−1 c+ d−1 c + the electronic journal of combinatorics 13 (2006), #R67 a+b−1 a c+ d−1 c 1 10 tilings such that the area of P is five and there are a+b−1 a−1 c+ d−1 c 1 + a+b−1 a c+ d−1 c tilings such...
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Tài liệu Committee on Foreign and Emerging Diseases of the United States Animal Health Association pptx
... analytic sensitivity, the tendency to cross-react with other agents (analytic specificity), and performance characteristics such as reproducibility, precision, and accuracy for different specimen ... amplification cycles are completed before the detection steps occur, and realtime PCR in which the detection probe is allowed to bind during each cycle of amplification Real-time PCR has the distinct ... PCR which is the accepted abbreviation for reverse transcriptase PCR A modification of the standard PCR reaction, nested PCR, is sometimes used to enhance the sensitivity and specificity of the...
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Tài liệu The Economic and Social Effects of Financial Liberalization: A Primer for Developing Countries pptx
... mơi theo cac cach: c ch: 1.Vay nợ 2.Huy Huy động c phần tư tài trơ co phan va tự tai trợ Tài trợ c phần từ bên tự tài trợ c cung chung chi phí phí C u tr c vốn c ảnh hưởng đến giá trò c ng ... Liệu c lưa chon c u tr c vốn tối ưu co lưạ chọn cau truc von toi cho c ng ty hay không? Đây chủ đề nhiều tranh luậän từ năm 50 4/1/2009 Copyright © 2000 Addison Wesley Longman Slide #14-7 C u ... nghịch & Rủi ro đạo đ c: Định nghĩa Lựa chọn nghịch (Adverse Selection): 1 Xảy trư c giao dịch Những người vay tiềm c nhiều rủi ro thường tích c c vay nợ (kết nghịch) => rủi ro tín dụng cao...
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Tài liệu Research evaluation of economic, social, and ecological implications of the programme for commercial tree plantations: case study of rubber in the south of Laos PDR pptx
... Laos, the Foundation for Ecological Recovery, and the Faculty of Social Sciences, Chiang Mai University (list of researchers in annex) with the aim of evaluating the economic, social and ecological ... from the land concession system, relating to the problems of chronic corruption, the intransparent process of allocating land, the lack of process for zoning and classification of land according ... compared to indicate the economic, ecological and social impacts of the rubber system in Laos 5.1 Centralisation of concession capital in the South of Laos and accumulation of capital by the rubber...
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Tài liệu Báo cáo Y học: Mutations in the docking site for cytochrome c on the Paracoccus heme aa3 oxidase Electron entry and kinetic phases of the reaction pptx
... contribution of a few acidic residues on subunits I and III to the acidic docking site on the periplasmic face of the P denitrificans oxidase appeared likely Making use of the Cytochrome c docking ... responsible for cytochrome c docking While no direct structural information is at hand for the docked complex, the interaction domain for cytochrome c on the cytochrome bc1 complex of yeast turned ... Hoganson, C. W., Babcock, G.T & Ferguson-Miller, S (1999) Definition of the interaction domain for cytochrome c on cytochrome c oxidase I Biochemical, spectral, and kinetic characterization of surface...
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