margarines salad oils spreads shortening peanut butter
Preservation of fish and meat - Part 1 pptx
... products are readily available only during certain seasons of the year and because fresh food spoils quickly, methods have been developed to preserve foods Preserved foods can be eaten long after...
Ngày tải lên: 02/07/2014, 06:20
Preservation of fish and meat - Part 2 pot
... strictly anaerobic micro-organisms can only grow in the absence of oxygen Minced meat, for example, spoils very quickly because a lot of air has been mixed into it Acidity The acidity of a product is...
Ngày tải lên: 02/07/2014, 06:20
Preservation of fish and meat - Part 4 docx
... inside the fish cannot escape and the salt cannot penetrate deep into the fish Therefore the fish spoils despite being salted This is known as ‘salt burn’ Coarse salt does not have this effect Kench...
Ngày tải lên: 02/07/2014, 06:20
Preservation of fish and meat - Part 8 potx
... process from the moment the water boils again, making sure that the water remains at a rolling boil during the entire sterilization period An open water bath boils at 100 °C (212 °F) at altitudes ... 101.3 kilopascal) above atmospheric pressure At 0.7 atmospheres above atmospheric pressure, water boils at 115 °C (239 ° F) In higher areas, greater pressure is needed to attain the required temperature ... needed These high temperatures can be reached only through increased pressure At sea level water boils at 121 °C (250 °F) when the pressure inside an autoclave is one atmosphere (equivalent to 101.3...
Ngày tải lên: 02/07/2014, 06:20
Báo cáo y học: "The association of meat intake and the risk of type 2 diabetes may be modified by body weight"
Ngày tải lên: 31/10/2012, 16:49
Tài liệu Báo cáo khoa học: Fish and molluscan metallothioneins A structural and functional comparison ppt
Ngày tải lên: 19/02/2014, 07:20
Tài liệu Preparing and Canning Poultry, Red Meats, and Seafoods pptx
... TUNA Tuna may be canned either precooked or raw Precooking removes most of the strong-flavored oils The strong flavor of dark tuna flesh affects the delicate flavor of white flesh Many people...
Ngày tải lên: 21/02/2014, 01:20
Tài liệu Poultry meat pathogens and its Control pptx
... the chicken, where the organism may spread to cooked foods or other ready-to-eat items, such as salad vegetables There is also a potential problem with cooked poultry produced commercially Although...
Ngày tải lên: 21/02/2014, 01:20
Tài liệu Moist-Soil Management Guidelines for the U.S. Fish and Wildlife Service Southeast Region pptx
... rabbits-foot grass pickerelweed cottonwood pondweed, sago redhead grass pondweed mermaidweed oak1 buttercup rush, beaked rotala blackberry dock, swamp widgeon grass marsh pink gibbons panicgrass ... Missouri—Columbia Puxico, MO 63960 Seeds of native herbaceous vegetation adapted to germination in hydric soils (i.e., moist-soil plants) provide waterfowl with nutritional resources including essential...
Ngày tải lên: 21/02/2014, 12:20
codex alimentarius commission fish and fishery products ppt
Ngày tải lên: 17/03/2014, 14:20
Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico chemical characteristics
... product International Journal of Food Science and Technology, 41, 1207–1215 Giese, J (1996) Fats, oils and fat replacers Food Technology, 50, 78–83 Hanson, S W F., & Olley, J (1963) Application...
Ngày tải lên: 05/05/2014, 08:43
Meat science and applications
... Cold shortening is a slow process; the time course may be minutes to an hour and depends on the cooling rate The shortening occurs before there is any reduction in muscle ATP levels (39) This shortening ... myofibrils The degree of shortening depends largely on the size of the muscle piece frozen and thawed As the surface regions thaw, the inner parts provide a rigid scaffold to prevent shortening The ATP ... the core regions are thawed Thus the degree of shortening may be minimal on a large muscle piece that has been frozen and thawed pre-rigor Cold Shortening The usual dependence of postmortem metabolism...
Ngày tải lên: 23/05/2014, 12:25