Nutritional improvement of plant foods by non-thermal processing
نویسندگان
چکیده
منابع مشابه
Nutritional improvement of plant foods by non-thermal processing.
As a result of the increasing consumer demand for minimally-processed fresh-like food products with high sensory and nutritional qualities, there is a growing interest in non-thermal processes for food processing and preservation. Key advanced technologies such as high-pressure processing, pulsed electric fields, dense gases and ultrasound are being applied to develop gentle but targeted proces...
متن کاملsuppression of coke formation in thermal cracking by coke inhibitors
the main purpose of this research was to:1.develop a coking model for thermal cracking of naphtha.2.study coke inhibition methods using different coke inhibitors.developing a coking model in naphtha cracking reactors requires a suitable model of the thermal cracking reactor based on a reliable kinetic model.to obtain reliable results all these models shall be solved simultaneously.for this pu...
15 صفحه اولNutritional Composition of Some Wild Plant Foods and Honey
We report compositional data for several foods that comprise the annual diet among Hadza foragers near Lake Eyasi in northern Tanzania. Samples collected during daily gathering trips over three "eldwork seasons were prepared according to Hadza methods. All three types of honey show moisture and starch levels similar to United States' honeys but higher levels of protein, fat, and ash. Several sa...
متن کاملSinclair Him. the Human Nutritional Advantages of Plant Foods over Animal Foods. Qualitat the Spleen Preserved
way an adequate fibre intake is achieved in a variety of forms without difficulty. Fifteen years on, the fibre hypothesis has survived. In the short term, colonic function may be modified and symptoms, particularly constipation, relieved. Gastrointestinal absorption may be controlled and some metabolic disorders stabilised. Yet the long term benefits from prophylactic use of high fibre diets ar...
متن کاملUse of Linear Models for Thermal Processing of Acidified Foods
Acidified vegetable products with a ph above 3.3 must be heat processed to assure the destruction of Escherichia coli O157:h7, Salmonella enterica, Listeria monocytogenes, and other pathogenic bacteria that might be present in the product. Recently, the Food and Drug Administration has required that linear models for heat process data be used with electronic process filing forms. Existing recom...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Proceedings of the Nutrition Society
سال: 2002
ISSN: 0029-6651,1475-2719
DOI: 10.1079/pns2002162