tu dien cong nghe han
tu dien cong nghe tp
... cultures have been used to manufacture products with increased levels of nutrients such as folates Adjuvants Ingredients added to a mixture to improve the effectiveness of the primary ingredient ... food constituents, e.g the purine alkaloids caffeine and theobromine in tea, coffee, chocolate and cocoa Alkanes Saturated hydrocarbons of the methane series, including methane, ethane, propane ... manufactured synthetically, as opposed to those extracted from natural sources (natural colorants) Tend to be less expensive and have better colour intensity, uniformity and stability than natural...
Ngày tải lên: 08/08/2012, 11:23
Từ điển công nghệ thực phẩm
... cultures have been used to manufacture products with increased levels of nutrients such as folates Adjuvants Ingredients added to a mixture to improve the effectiveness of the primary ingredient ... food constituents, e.g the purine alkaloids caffeine and theobromine in tea, coffee, chocolate and cocoa Alkanes Saturated hydrocarbons of the methane series, including methane, ethane, propane ... manufactured synthetically, as opposed to those extracted from natural sources (natural colorants) Tend to be less expensive and have better colour intensity, uniformity and stability than natural...
Ngày tải lên: 15/09/2012, 17:55
Từ điển công nghệ thực phẩm - B
... meat products) Botulotoxins Extremely potent neurotoxins produced by Clostridium botulinum, which cause botulism Also known as botulinus toxins, botulinum toxins, botulins and botulismotoxins Bourbon ... including lager Botulism Foodborne disease caused by ingestion of food contaminated with botulotoxins produced by Clostridium botulinum Symptoms include vomiting, abdominal pain, visual disturbances ... group of fatty acids whose fatty acyl chain has a branched structure rather than the usual linear structure Most commonly they are saturated fatty acids and the branch is small, comprising only...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - C
... casings: natural and manufactured Natural casings are derived almost exclusively from the gastrointestinal tract of cattle, sheep and swine Natural casings are highly permeable to moisture and ... exhibits the texture property of chewiness The temperature to which dissolved sugar is heated determines final candy texture Sugar cooked to a temperature of approximately 115 C Chhana results in ... particularly sugar confectionery Conger eels Marine eels within the family Congridae, which includes several species targeted for consumption Important species include Conger conger (from the Eastern...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - E
... used to study the thermodynamics of chemical reactions Changes in the structure of food macromolecules, such as denaturation, gelatinization and crystallization, are often associated with changes ... manufacture of cheese and yoghurt from milk), enhancement of nutritional value (e.g removal of antinutritional factors from legumes), or alteration of flavour and texture (e.g manufacture of ... indicator of iron status in diet studies, or following iron fortification of foods Fertilizers Natural or synthetic substances supplied to plants via the soil or in water to enhance their growth...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - H
... classified according to the nature of the substituent groups in the network, i.e cation exchange or anion exchange Substances acting as ion exchangers or ion exchange resins include aluminosilicates, ... inner tube A heat exchanger can also be operated in counterflow The most common type is the shell-and-tube design, which utilizes a bundle of tubes through which one of the fluids flows; the tubes ... sequence of a cation Ion exchange 230 exchange resin column, a detector, an anion exchange column and another detector Ion exchange Reversible process in which substitution of ions for others of...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - A
... cultures have been used to manufacture products with increased levels of nutrients such as folates Adjuvants Ingredients added to a mixture to improve the effectiveness of the primary ingredient ... food constituents, e.g the purine alkaloids caffeine and theobromine in tea, coffee, chocolate and cocoa Alkanes Saturated hydrocarbons of the methane series, including methane, ethane, propane ... manufactured synthetically, as opposed to those extracted from natural sources (natural colorants) Tend to be less expensive and have better colour intensity, uniformity and stability than natural...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - D
... imbalance and excess acidity, respectively Denaturation Structural change, especially in proteins or nucleic acids, in response to extreme conditions of temperature, pH, pressure or salt concentration, ... concentration gradient and a transmembrane pressure gradient This is useful in selectively removing lower molecular weight materials from a mixture, and offers a useful alternative process to ion exchange ... homogeneous mixtures based on differences in volatility Employed in the manufacture of spirits, in which the heating of ethanol-containing mashes in a still liberates vapour (containing ethanol and...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - G
... known as green-lipped mussels Green peas Immature seeds of Pisum sativum Contain more moisture, but less proteins, fats and carbohydrates, than mature seeds Source of vitamin A, vitamin C, niacin ... and mannose which occur naturally in the food reserves of some plants, such as konjac (elephant yams) Like galactomannans they form thermally reversible gels with xanthan Gluconacetobacter Genus ... glucooligosaccharides Glucoraphanin One of the naturally occurring glucosinolates found in Cruciferae, e.g broccoli, cabbages and cauliflowers Metabolized to sulforaphane which has been attributed...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - J
... food quality Moisture sorption Process whereby moisture binds to another substance Moisture transfer Movement of moisture in stored products as a result of moisture and temperature changes Molasses ... equipment Mechanical harvesting 270 Mechanical harvesting Gathering (harvesting) of crops by mechanical means Mechanically recovered meat Meat recovered from bone using separation machinery Mechanical ... anaerobically by Methanearsonic acid 274 methanogenesis Highly flammable and may form explosive mixtures with air Methanearsonic acid Alternative term for the herbicide methylarsonic acid Methanethiol...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - N
... to impart flavour Natural foods Foods produced using natural farming techniques (e.g organic foods) and subjected to minimal processing Free from artificial ingredients Natural sweeteners Sweet-tasting ... Colorants that exist in nature Natural flavourings Flavour compounds, also essential oils, extracts and hydrolysates containing flavour compounds, that are derived from natural sources, such as ... does not disturb natural ripening processes in these foods Also known as pimaricin Natto Traditional Japanese product made by fermentation of soybeans with Bacillus subtilis (B natto) Natural colorants...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - P
... units/molecule) Manufactured from glucose and sorbitol in the presence of citric acid or phosphoric acid Used as sugar substitutes and fat substitutes in low calorie foods Imparts mouthfeel, texture and humectancy ... Polyunsaturated fats Fats and oils that contain at least two carbon-carbon double and/or triple bonds due to the presence of unsaturated fatty acids Have lower melting points than saturated fats, ... to be oils at room temperature Considered more beneficial than saturated fats with respect to their influence on risk of developing cardiovascular diseases Polyunsaturated fatty acids Fatty acids...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - Q
... cow milk, buffalo milk or a mixture of both, raw or pasteurized Rasogolla Sweetened dairy product prepared from chhana Chhana is mixed with flour and other constituents, divided into balls and ... structure with the same mouthfeel as fat Used as fat substitutes and stabilizers in a wide range of low fat food applications Raisins Raftilose Obsolete trade name for oligofructose food ingredients ... flatulence Raftiline Obsolete trade name for inulin food ingredients extracted from chicory roots Now marketed by the Orafti Group under the trade name BeneoTM inulin The products are mixtures...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - S
... fillings Stuffings Savoury mixtures of chopped and seasoned ingredients which are either used to stuff poultry or other meat joints prior to roasting, or served as a meat accompaniment Stunning ... Sweeteners Suspension cultures Cell cultures maintained in liquid media, which grow in suspension rather than attached to a surface within the culture vessel Can include cultures of plants, animals ... quality changes that may occur during storage include changes in nutrient levels or colour, development of off flavour or loss of texture Most foods benefit from storage at a constant, low temperature...
Ngày tải lên: 23/10/2013, 18:20
Từ điển công nghệ thực phẩm - T
... as tuna sausages, tuna roll and tuna pastes Also known as tunny Tuna oils Fish oils which are one of the richest sources of docosahexaenoic acid Turkey meat Tunny Alternative term for tuna Turban ... light or dark turkey meat Mince prepared from light coloured turkey meat has a lower content of saturated fats than mince prepared from dark turkey meat Also known as ground turkey Turkey patties ... patties Meat patties prepared from turkey mince Turkey products Foods produced using turkey meat as a main ingredient, such as turkey ham and turkey patties Turkeys Large birds (Meleagris gallopavo)...
Ngày tải lên: 23/10/2013, 18:20
