general principles of toxicology
Food and Nutritional Toxicology pptx
Ngày tải lên :
15/03/2014, 04:20
... the general principles of toxicology, including methods for food safety assessment and biochemical and physiological mechanisms of action of food toxicants; (2) developing an understanding of ... Additives and Contaminants Impact of Diet on the Effects of Toxicants Study Questions and Exercises Recommended Readings Chapter General Principles of Toxicology Phases of Toxicological Effects Exposure ... 2004 8:09 AM An Overview of Food and Nutritional Toxicology DEFINING THE TERMS AND SCOPE OF FOOD AND NUTRITIONAL TOXICOLOGY TOXICOLOGY In essence, toxicology is the science of poisons, toxicants,...
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Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) pptx
Ngày tải lên :
17/03/2014, 10:20
... concentration of total peroxyacid, expressed as peroxyacetic acid, of 220 mg per L, a maximum concentration of hydrogen peroxide of 110 mg per L, and a maximum concentration of HEDP of 13 mg per ... formula for the calculation of the concentration of the peroxyacid mixture is given in the appendix MECHANISMS OF ACTION OF THE ANTIMICROBIAL AGENTS Mechanisms of action of the antimicrobial agents ... efficacy of these antimicrobials including concentration of the substance, time of exposure, temperature, pH and hardness of water, strength of bacterial adhesion to the carcasses, biofilm formation...
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Food, Animal production and Human Comsumption in the Asian Region
Ngày tải lên :
08/04/2013, 10:35
... reducing poverty • Livestock contribute 40% of global value of agriculture out put • Support livelihood and food security of almost a billion people • One of the fastest growing parts in agricultural ... Racing, bull fighting 21 22 Percentage of rural household owning livestock, share of income from livestock and number of livestock per household 23 Percentage of rural households owning livestock, ... Human consumption • Consumption of livestock products has increased rapidly • Grown in consumption of livestock products per capital has markedly outpaced that of other major food groups • Since...
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Tự điển food science, technology and nutrition vần a
Ngày tải lên :
21/08/2013, 13:55
... of menstruation as a result of low secretion of leptin from the low reserves of adipose tissue See also bulimia nervosa anosmia Lack or impairment of the sense of smell anserine A dipeptide of ... proportions of maltose amylopectin The branched chain form of starch, about 75% of the total, the remainder being straight chain amylose Consists of chains of glucose units linked α-1,4, with 5% of the ... A way of separating the particles of powdered materials in a current of air, on the basis of their weight and size or density Particularly applied to the fractionation of the endosperm of milled...
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A greenhouse type solar dryer for small-scale dried food industries: Development and dissemination
Ngày tải lên :
05/09/2013, 16:10
... several units of this type of the dryer are being used in a number of these industries across the country Table Details of the computation of payback period Items Materials of constructions of the greenhouse ... rate of moisture in the air inside dryer = Rate of moisture inflow into the dryer due to entry of ambient air – Rate of moisture outflow from the dryer due to exit of air from the dryer + Rate of ... of a parabolic roof structure made from polycarbonate sheets on a concrete floor The system has a width of 8.0 m, length of 20.0 m and height 3.5 m with a loading capacity of about 1,000 kg of...
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A study on english food related idioms and proversbs and their equivalents in vietnamese
Ngày tải lên :
11/12/2013, 23:48
... sentence expressing an idea of comment, of experience, of morality, of justice or of criticism draw from the human life" For examples: Liệu cơm gắp mắm (It depends on how much of rice you eat the sauce) ... TABLE OF CONTENTS Acknowledgement .1 Table of content Part I: INTRODUCTION Rationale Aims of the study Scope of the study Method of the ... Cheese (someone) off t annoy or irritate or anger or Cheese off (someone) someone 14 (Don't) cry over spilled milk 15 (not my) cup of tea 16 Coffee break 17 A cream puff I cheesed off my neighbor...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần B docx
Ngày tải lên :
24/12/2013, 08:17
... is a source of Zn, vitamin B2, B6, a good source of Fe, niacin, a rich source of Cu, Mg, Mn, P, Se, vitamin B1 barleycorn An obsolete measure of length; the size of a single grain of barley, 0.85 ... is a source of Cu, vitamin E, folate, a good source of Mn, a rich source of vitamin C blackcock See grouse blackcurrants Fruit of the bush Ribes nigra, of special interest because of their high ... 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...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần C pptx
Ngày tải lên :
24/12/2013, 08:17
... Coffee essence is an aqueous extract of roasted coffee; usually about 400 g of coffee/L Coffee contains caffeine; decaffeinated coffee is coffee beans (or instant coffee) from which the caffeine has ... source of niacin, vitamin B6, a good source of P, a rich source of I, Se, vitamin B12 codeine See antidiarrhoeal agents Codes of Practice In the area of food production these refer to standards of ... lamination 126 coffee A beverage produced from the roasted beans from the berries of two principal types of shrub: Coffea arabica (arabica coffee) and C canephora (robusta coffee) A third species...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần D ppt
Ngày tải lên :
24/12/2013, 08:17
... the synthesis of cholesterol, and precursor for the synthesis of vitamin d in the skin dehydrofreezing A process for preservation of fruits and vegetables by evaporation of 50–60% of the water ... deficiency of either vitamin there is little endogenous synthesis of TMP and hence more incorporation of [3H]TMP In folate deficiency addition of any form of folic acid will restore the suppression of ... together with restriction of the intake of sugars Type II diabetes generally arises in middle age (maturityonset diabetes) and is due to insulin resistance of tissues; secretion of insulin by the pancreas...
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Tài liệu Tự điển Food Science, Technology And Nutrition -Vần E docx
Ngày tải lên :
24/12/2013, 08:17
... Mainly starch, and the source of semolina Contains only about 10% of the vitamin B1, 35% of the vitamin B2, 40% of the niacin and 50% of the vitamin B6 and pantothenic acid of the whole grain See also ... carbon atoms einkorn A type of wheat, the wild form of which, Triticum boeoticum, was probably one of the ancestors of all cultivated wheat Still grown in some parts of southern Europe and Middle ... the presence of large amounts of the end-product of a pathway eosinophilia myalgia syndrome Often lethal blood and muscle disorder reported in 1989 among people using supplements of 175 the amino...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần F pdf
Ngày tải lên :
24/12/2013, 08:17
... they are generally known as nonesterified fatty acids, NEFA, or unesterified fatty acids, UFA) or as a result of hydrolytic rancidity of the fat Determination of NEFA is therefore an index of the ... Anaerobic metabolism Used generally of alcoholic fermentation of sugars, also production of acetic, lactic, and citric acids by micro-organisms in pickling and manufacture of vinegar fermentation, ... method of judging the flavour of foods by examination of a list of the separate factors into which the flavour can be analysed, the so-called character notes flavour scalping The adsorption of food...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần G docx
Ngày tải lên :
21/01/2014, 14:20
... or sprouting portion of the wheat berry, comprising about 2.5% of the seed Contains 64% of the vitamin B1, 26% of the vitamin B2, 21% of the vitamin B6 and most of the fat of the grain It is discarded, ... sequence of an organism, hence the science of genomics genomics, nutritional General term to include both nutrigenetics and nutrigenomics gentiobiose A disaccharide consisting of two molecules of glucose ... collagen and has an isoionic point of 7–9 Type B is prepared by alkaline treatment and has an isoionic point of 4.8–5.2 because of loss of the amide groups of glutamine and asparagine Used for...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần H pdf
Ngày tải lên :
21/01/2014, 14:20
... technology proposed for preservation of foods by inactivation of enzymes without heating; requires pressures of the order of 8–900 MPa hiatus hernia Protrusion of a part of the stomach upwards through ... destruction of micro-organisms and inactivation of enzymes by rapid discharge of a high-voltage electric field Hirschsprung’s disease Congenital failure of development of the nerve network of the lower ... A 100 g serving is a source of vitamin a good source of P, vitamin B6, a rich source of I, Se, vitamin B12 Halibut liver oil is one of the richest natural sources of vitamins A and D, containing...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần I,J pdf
Ngày tải lên :
21/01/2014, 14:20
... nonassimilation of food; a state of starvation inborn errors of metabolism See genetic disease incaparina A number of protein-rich dietary supplements developed by the Institute of Nutrition of Central ... Measure of morbidity based on the number of new episodes of a disease arising in a population over a given period of time See also prevalence rate incretins Hormones that increase the amount of insulin ... derivative of indigotin, which comes from tropical leguminous plants Indigofera spp induction Of enzymes; an increase in the total amount of the enzyme protein in a cell as a result of increased...
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Tài liệu Tự điển Food Science, Technology And Nutrition -Vần K,L docx
Ngày tải lên :
21/01/2014, 14:20
... Michaelis constant of an enzyme A measure of the affinity of the enzyme for its substrate, equal to the concentration of substrate at which the enzyme achieves half its maximum rate of activity kneading ... extract of malt Trade name for one of the earliest of the malt extracts, intended as a dietary supplement to aid digestion, since it was rich in diastase keratin The insoluble protein of hair, ... phenylketonuria ketonuria Excretion of ketone bodies in the urine ketosis High concentrations of ketone bodies in the blood 267 Keys score Method of expressing the lipid content of a diet, calculated as...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần M pdf
Ngày tải lên :
21/01/2014, 14:20
... removed molality Concentration of a solution expressed as mol of solute per kg of solvent molarity Concentration of a solution expressed as mol of solute per litre of solution molasses The residue ... added to wheat flour of low diastatic activity for breadmaking; used as an ingredient of malt loaf Malthus, Thomas Robert (1766–1835), author of an Essay on the Principles of Population (1798), ... cavities of bones Red marrow is the site of formation of red blood cells In infants almost all of the marrow is red, and is gradually replaced by fat (yellow marrow) in the limb bones (2) Varieties of...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần N doc
Ngày tải lên :
21/01/2014, 14:20
... and tailing’ of gooseberries nucellar layer Of wheat, the layer of cells that surrounds the endosperm and protects it from the entry of moisture nucleation The formation of a nucleus of water molecules ... fat, saturated) (to 10% of energy intake); increase of carbohydrate intake to 55% of energy intake (with a reduction of sugars to 10% of energy intake); increased intake of non-starch polysaccharides ... addition of phosphate a nucleotide is formed nucleotides Compounds of purine or pyrimidine base with a sugar phosphate; the monomer units of DNA and RNA Natural constituents of human milk, often...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần O,P pdf
Ngày tải lên :
21/01/2014, 14:20
... 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 Institutes of Health; ... extract of meat regarded as the ‘pure essence of meat’ osmolality Concentration of osmotically active particles per kg of solvent osmolarity Concentration of osmotically active particles per litre of ... source of Cu, Se, pantothenate, a good source of P, a rich source of Mn, vitamin B12 percomorph oil Oil prepared from the liver of the percomorph, a member of the perch family; a rich source of vitamin...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần Q,R ppt
Ngày tải lên :
21/01/2014, 14:20
... between the sine of the angle of incidence of the ray of light and the sine of the angle of refraction) It is constant for pure substances under standard conditions Used as a measure of sugar or total ... (RQ) Ratio of the volume of carbon dioxide produced when a substance is oxidised to the volume of oxygen used The oxidation of carbohydrate results in an RQ of 1.0; of fat, 0.7; and of protein, ... dessert of small balls of milk curd, ground almond and semolina, boiled in syrup rasher Slice of bacon or ham raspberry Fruit of Rubus idaeus Black raspberry is Rubus occidentalis, native of eastern...
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