搜索结果: 1-5 共查到“食品加工的副产品加工与利用 Food”相关记录5条 . 查询时间(0.156 秒)
2024年10月9日，我院周文化教授课题组在国际食品领域TOP期刊《Food Chemistry》（Q1,IF=8.5）在线发表了题为“Improvement of okara noodle quality by modifying the soluble/insoluble dietary fibre ratio”的研究性论文。我院2020级博士研究生谢乐为论文第一作者，周文化教授和彭晶博士为共...
Antioxidant Dietary Fibres: Potential Functional Food Ingredients from Plant Processing By-Products
antioxidant dietary fibre plant waste polyphenols bioavailability
2015/12/30
The number of dietary fibre enriched food products introduced to the food market has been increased due to several
beneficial effects of dietary fibres, mainly on the digestive system. In recent yea...
Masked Mycotoxins: an Emerging Issue for Food Safety
masked mycotoxins Fusarium toxins maize wheat malting
2014/3/10
The presence of masked or hidden forms of Fusarium mycotoxins (deoxynivalenol, DON, zearalenone, ZEN and fumonisins B1, B2 and B3) were studied in wheat and maize derived products. Significant amounts...
Simulation of Microbial Growth in Food Using Its Estimated Temperature
temperature estimation heat conduction equation growth model alert system
2010/3/5
Recently we developed a method that estimates the temperatures of a cylindrical sausage exposed at various temperature patterns (FSTR 14:111-116, 2008); the method was based on the heat conduction law...
A Nonfermented Bread-Like Food Leavened by Microwave Heating
quick bread microwave heating leavening process quick breadmaking
2010/11/24
A nonfermented bread-like food, quick bread, was prepared using microwave heating in the leavening process and yogurt as the acidifying agent. The use of microwave heating effectively shortened the ti...