parasites viruses and prions
Food and Nutritional Toxicology pptx
... food safety assessment and biochemical and physiological mechanisms of action of food toxicants; (2) developing an understanding of foodborne intoxications and infections and of diseases linked ... An Overview of Food and Nutritional Toxicology Defining the Terms and Scope of Food and Nutritional Toxicology Toxicology Food and Nutritional Toxicology Toxicants in Foods and Their Effects on ... Maintenance and Calibration of Equipment Testing Facilities Operation: Subpart E Standard Operating Procedures Reagents and Solutions Animal Care Test and Control Articles: Subpart F Test and Control...
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Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) pptx
... Chlorine dioxide is very reactive and is rapidly transformed to chlorite and chlorate ions in a ratio of 7:3 Thus, the concentrations of chlorite and chlorate would be 33 and 14 mg/L, respectively Only ... chlorine dioxide with proteins, peptides and amino acids Proteins, peptides and some amino acids, especially tyrosine, tryptophan and cysteine can undergo oxidation and/ or substitution when exposed to ... Tyrosine, tryptophan and cysteine reacted very rapidly at all assayed pH values (3, and 9); methionine reacted only at pH while hydroxyproline, histidine and proline mainly reacted at pH and (Tan et al.,...
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Food, Animal production and Human Comsumption in the Asian Region
... Cambodia • Lao PDR • Thailand • Vietnam 33 Land and population Population Density Population Land area Cambodia 15,416,429 181,035 85 Lao PDR 6,834,345 236.800 29 Thailand 63,723,953 513,000 124 ... group and country 1980 and 2005 FAO (2009) 15 Meat consumption and share of net imports in consumption, least-developed countries, 1961–2005 FAO 2009 16 Meat consumption by region, 2000 and 2050 ... its human population with out destroying the enviroment and depleting natural resources???” Land used by region and country group, 1961,1991 and 2007, (FAO, 2009) Food security The World Food Summit...
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Tự điển food science, technology and nutrition vần a
... food allergens include milk and eggs (and their products), wheat, soya, nuts, shellfish and fruits, and also, to a lesser extent, sunflower and cottonseeds, molluscs and certain beans Allergens ... preparation), the physiology and biochemistry of nutrition and metabolism, molecular biology, genetics and biotechnology, via social sciences and the law, anthropology and epidemiology to clinical ... flavour and strong garliclike odour, used widely in oriental and Middle Eastern cooking, and in small amounts in sauces and pickles (The strength of its aroma is suggested by its French and German...
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A greenhouse type solar dryer for small-scale dried food industries: Development and dissemination
... of Physics, Silpakorn University, Thailand He received his B.Sc and M.Sc in Physics from Chulalongkorn University, Thailand in 1975 and 1978, respectively and docteur de troisieme cycle in energy ... the computing time and accuracy must be considered On the basis of the drying air temperature and relative humidity inside the drying chamber, the drying parameters A and B and the equilibrium ... model, and iii) specific heat of air, cover and product are constant Schematic diagram of energy transfers inside the solar greenhouse dryer is shown in Figure and the following heat and mass...
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A study on english food related idioms and proversbs and their equivalents in vietnamese
... idioms and proverbs relating to food and their equivalents in Vietnamese 18 I The relationship between food and culture and the appearance of food in English and Vietnamese idioms and proverbs ... dictionary and other documents - Thirdly, some English and Vietnamese idioms and proverbs relating to food are analyzed and compared to find out some differences and similarities between them and the ... ENGLISH IDIOMS AND PROVERBS RELATING TO FOOD AND THEIR EQUIVALENTS IN VIETNAMESE I The relationship between food and culture and the appearance of food in English and Vietnamese idioms and proverbs...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần B docx
... process and fermentation of milk, as well as in the manufacture of vitamins and amino acids and a variety of enzymes and hormones Between 45 and 85% of the dry matter of bacteria is protein, and ... are: (1) green and yellow vegetables; (2) oranges, grapefruit, tomatoes and raw salads; (3) potatoes and other vegetables and fruits; (4) milk and cheese; (5) meat, poultry, fish and eggs; (6) ... in the hands and feet and ascending the arms and legs, with a loss of sensation and deep muscle pain There is also enlargement of the heart, which may lead to oedema (wet beriberi), and death...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần C pptx
... carcinogen; cachexia candelilla wax A hydrocarbon wax from the candelilla plant (Euphorbia cerifera) Used as a lubricant and surface finishing agent in chewing gum and hard candy CanderelTM The sweetener ... aspartame, in tablets Candida Genus of yeasts that inhabit the gut C albicans can, under some circumstances, cause candidiasis (thrush) in the vagina, mouth and skin folds candy (1) Crystallised ... carob Seeds and pod of the tree Ceratonia siliqua, also known as locust bean and St John’s bread It contains a sweet pulp which is rich in sugar and gums, as well as containing 21% protein and 1.5%...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần D ppt
... individuals and groups; plans menus and special diets; supervises the preparation and serving of meals; instructs in the principles of nutrition as applied to selection of foods In UK the training and ... deoxyribonucleotides, the purine bases adenine and guanine, and the pyrimidine bases thymidine and cytidine, linked to deoxyribose phosphate The sugar-phosphates form a double stranded helix, with the bases paired ... cooked lamb mixed with rice and suet, rolled into sausage shapes, coated in egg and breadcrumbs and fried 159 dosa Indian; shallow-fried pancake made from a mixture of rice and a legume; the dough...
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Tài liệu Tự điển Food Science, Technology And Nutrition -Vần E docx
... endocrine glands Those (ductless) glands that produce and secrete hormones, including the thyroid gland (secreting thyroxine and tri-iodothyronine), pancreas (insulin and glucagon), adrenal glands (adrenaline, ... preserved cherries, sausages and meat and fish pastes; it is unstable to light and heat esculin See aesculin ESPEN European Society for Parenteral and Enteral Nutrition and Metabolism, now called ... objectives are ‘raising the levels of nutrition and standards of living and securing improvements in the efficiency of production and distribution of all food and agricultural products.’ Web site http://www.fao.org/...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần F pdf
... physical, biochemical and biophysical properties of foods and their constituents, and of changes that these may undergo during handling, preservation, processing, storage, distribution and preparation ... and 5% fusel oil, a mixture of organic acids, higher alcohols (propyl, butyl and amyl), aldehydes and esters, known collectively as congeners Present in low concentration in wines and beer, and ... toxins, vicine and convicine, in the beans The condition affects some 100 million people worldwide, and is commonest in people of Mediterranean and Afro-Caribbean descent FDA US Food and Drug Administration,...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần G docx
... decoctions and tinctures prepared from medicinal plants gallates Salts and esters of gallic acid, found in many plants Used in making dyes and inks, and medicinally as an astringent Propyl, octyl and ... seeds and sometimes also coriander and/ or bay leaf garbanzo See chickpea garbellers 15th century; people appointed by the Grocers’ Company of London to inspect spices and other groceries, and destroy ... salts and calcium salts, formed in the bile duct of the gall bladder when the bile becomes supersaturated 207 game Non-domesticated (i.e wild) animals and birds shot for sport and eaten rabbit and...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần H pdf
... included, and emulsifiers such as polysorbate and monoglycerides Mono- and diglycerides bind the looser globules of water and are added in ‘non-drip’ ice cream ice, eutectic See eutectic ice Iceland ... Statistics) standards See also nchs standards; tanner standards 232 HarvestPlus International research initiative coordinated by the International Center for Tropical Agriculture and the International ... difference Caused by gums derived from the barley, leucoanthocyanins and tannins from the malt and hops, and glucose, pentoses and amino acids See also chillproofing hazel nut Fruit of the tree Corylus...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần I,J pdf
... Network of Food Data Systems, created to develop standards and guidelines for collection of food composition data, and standardised terminology and nomenclature Web site http://www.fao.org/infood/ ... motility of the large and small intestines, leading to pain and alternating diarrhoea and constipation; often precipitated by emotional stress isaño Edible tubers of the Andean plant Tropaeolum ... the β-cells and gastrin by the γ-cells of the islets ISO 9000 Quality Standard The international standard for the management of quality, widely used in the food industry, catering and food distribution,...
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Tài liệu Tự điển Food Science, Technology And Nutrition -Vần K,L docx
... hydroxide and therefore cannot be 283 extracted into an aqueous medium: cholesterol and other sterols, squalene, carotenoids and vitamins a, d, e and k The saponifiable lipids are triacylglycerols (and ... Penicillium and Aspergillus spp attack fats containing short-chain fatty acids and produce ketones with a characteristic odour and taste, so-called ketonic rancidity Fats such as butter, coconut and ... originally from arid regions of southern and central Africa, now grown commercially in Australia and New Zealand, but with a limited market because of its bland flavour Also known as melano, African...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần M pdf
... Bacteria, yeasts and moulds; can cause food spoilage, and disease (pathogens); used to process and preserve food by fermentation and have been used as foodstuffs (single cell protein and mycoprotein) ... mustard) black and brown seeds mixed with sugar, vinegar and herbs Meaux mustard is grainy and made with mixed seeds American mustard is mild and sweet made with white seeds, sugar, vinegar and turmeric ... In Yorkshire and N England, a mixed crop of 2–3 parts of wheat and part of rye, used for making bread (3) Also mesclin, miscellin; Medieval English; bread made from mixed wheat and rye Mason...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần N doc
... paste made from shrimps and small fish nan Indian flat bread, an egg dough prepared with white flour and leavened with sodium bicarbonate, normally baked in a tandoor (see tandoori) nanofiltration ... canned fruits and vegetables, canned fish and milk puddings It also lowers the resistance of many thermophilic bacteria (see thermophiles) to heat and so permits a reduction in the time and/ or temperature ... ‘nitrogen’ is used to refer to ammonium salts and nitrates utilised as plant fertilisers; proteins and amino acids as animal nutrients; and urea and ammonium salts as excretory products nitrogenase...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần O,P pdf
... Penaeida spp and Pandalida spp In UK smaller fish are known as shrimp and larger as prawns; in USA all are called shrimp The deep-water prawn is Pandalus borealis; common pink shrimp is Pandalus montagui; ... texture and astringency (perceived in the mouth) and aroma (perceived in the nose) orlistat Drug used in the treatment of obesity; it inhibits gastric and pancreatic lipases (EC 3.1.1.3) and prevents ... extract, milk, eggs, cocoa and soya, with added thiamin, vitamin D and niacin, for consumption as a beverage when added to milk Invented in 1863 by Swiss scientist George Wander, and originally called...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần Q,R ppt
... mesentericus and B subtilis) occur on wheat and hence in flour The spores can survive baking and are present in the bread Under the right conditions of warmth and moisture the spores germinate and the ... the size of sand grains; the rice equivalent of semolina rice, fermented South American; whole rice is moistened and left to ferment for 10–15 days, then dried and milled Bacterial and fungal fermentation ... transthyretin (2) Cellular retinol (and retinoic acid) binding proteins (CRBP and CRABP) are essential for uptake of retinol and retinoic acid into cells, before onward metabolism and binding to retinoid...
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