搜索结果: 76-90 共查到“食品科学技术基础学科 food”相关记录241条 . 查询时间(0.039 秒)
Origins of food reinforcement in infants
enriched environment food reinforcement infancy non-food reinforce obesity
2018/12/24
Background: Rapid weight gain in infancy is associated with a higher risk of obesity in children and adults. A high relative reinforcing value of food is cross-sectionally related to obesity; lean chi...
Effectiveness evaluation of the food fortification program of Costa Rica: impact on anemia prevalence and hemoglobin concentrations in women and children
anemia Costa Rica food fortification hemoglobin women and children
2018/12/20
Background: Food fortification is one approach for addressing anemia, but information on program effectiveness is limited.
Young FOOD-scientist receives new American award
new American award Department of Food Science
2014/11/13
New approach to disease research has made scientist Morten Arendt Rasmussen, University of Copenhagen, the first recipient of an American award in honour of the founder of chemometrics.
Development of capillary-driven microfldic biosensors for food safety and quality assurance
capillary-driven microfldic biosensors food safety quality assurance
2014/10/27
Rapid detection technologies with high sensitivity and selectivity for pathogenic bacteria are critical in food safety and quality assurance. Traditional laboratory benchtop techniques (i.e. Culture a...
Professor Karl Siebert，Department of Food Science at Cornell University（图）
food chemistry food microbiology
2014/10/24
I worked in the brewing industry for 18 years before I became an academic, holding positions from Research Associate to Director of Research (the last 8 years) at the Stroh Brewery Co. in Detroit. I j...
Associate Professor Robert Ralyea，Department of Food Science at Cornell University（图）
milk quality improvement food safety
2014/10/24
Rob Ralyea is a senior extension associate in the Department of Food Science. He studied at Kansas State University (B.S., Animal Science and Industry), and Cornell University (M.S., Food Science). He...
Professor Olga Padilla-Zakour，Department of Food Science at Cornell University（图）
safety quality
2014/10/24
Professor Olga Padilla-Zakour is the Director of the Northeast Center for Food Entrepreneurship at Cornell University. She obtained her B.S. in food science from the University of Costa Rica in 1983 a...
Associate Professor Steven Murphy，Department of Food Science at Cornell University（图）
Dairy product quality & safety basic dairy microbiology
2014/10/24
Sr. Extension Associate in the Milk Quality Improvement Program (MQIP), a dairy farmer funded extension and research program, in the Department of Food Science at Cornell University. Areas of expertis...
Associate Professor Steven Mulvaney，Department of Food Science at Cornell University（图）
Cereal science rheology
2014/10/24
Mulvaney joined the Cornell faculty in 1990 as Assistant Professor with interests in the area of food processing and engineering. Prior to joining the Cornell faculty, he was Assistant Professor at th...
Professor Robert Gravani，Department of Food Science at Cornell University（图）
Food safety sanitation
2014/10/24
I am actively engaged in food safety extension/outreach activities with all sectors of the food system including production agriculture, food processing, food retailing, food service, regulatory train...
Professor Terry Acree，Department of Food Science at Cornell University（图）
Computer modeling of carbohydrates food chemistry
2014/10/24
John Brady is a Professor in the Department of Food Science at the Ithaca campus. He received a BS in Chemistry from the University of North Carolina at Chapel Hill in 1975, and a PhD in Chemistry fro...
Food Safety Laboratory and Milk Quality Improvement Program at Cornell University
quality nutritious
2014/10/24
Consumers expect fluid milk products to be nutritious, fresh-tasting, and wholesome. To the consumer, "quality" means that the product tastes good and that it keeps well in their home refrigerator. Fr...
This Food Safety Wiki Project is supported by a USDA NIFA funded grant entitled "A National Food Safety Education Program: building a multidisciplinary food safety training pipeline from K-12 to gradu...
A Multidisciplinary Approach to Food Safety Evaluation: Hummus Spoilage and Microbial Analysis of Kitchen Surfaces in Residential Child Care Institutions (RCCI) in Massachusetts, U.S.A.
safety, kitchen, yeast, bacteria
2014/10/22
Food borne illnesses continues to be a public health challenge in the United States (U.S.); an estimated 9.4 million incident cases occurred in 2011. In view of this challenge we conducted two food sa...
Food Colloids As Carrier Systems For Antimicrobials
lauric arginate eugenol essential oil
2014/10/22
Colloidal dispersions such as oil-in-water or water-in-oil emulsions have found widespread use in the food industry. Oil-in-water emulsions consist of three principal components i.e. oil dispersed in ...