论文部分内容阅读
DEVELOPMENT OF AN INFUSION BAG WITH MOMORDICA CHARANTIA L.(BITTER GOURD) POWDER WITH ITS RETAINED HY
【机 构】
：
Department of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa University of S
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年1期
其他文献
THE DETECTION OF QUALITY DETERIORATION OF APPLE JUICE BY NEAR INFRARED AND FLUORESCENCE SPECTROSCOPY
Processing and storage of apple juice often triggers quality deterioration regarding nutritional valuable compounds and unfavourable color changes resulting from browning.Fluorescence and near-infrare
会议
In response to the requests from leading global food processing companies and the desire to ultimately lead to science-based regulations and industrial practices,this Commercially Sterile Packaged Foo
会议
Access to nutritionally adequate and safe food is a right of each individual" as declared by the International Conference on Nutrition (ICN,Rome,1992).Safe,good food is a mission of Codex Alimentarius
会议
HYGIENIC EVALUATION OF HAMBURGERS FROM THE ASPECT OF SOME MICROBIOLOGICAL PARAMETERS AND COMPARING T
会议
This study was conducted to screen hpase-producing bacteria,to enumerate total lipolytic bacteria count and total viable count,and to evaluate the effect of storage temperature on the microbiological
会议
DISINFECTION BYPRODUCTS FORMATION IN AQUEOUS CHLORINE DIOXIDE DURING IMMERSION CLEANING OF SOME LEAF
Chlorine dioxide is a strong oxidizing and disinfecting agent which may have a practical application for non-thermal disinfection of foods especially fresh fruits and vegetables,and food contact surfa
会议
USE OF A COMBINATION OF ETHIDIUM MONOAZIDE AND LOOP-MEDIATED ISOTHERMAL AMPLIFICATION METHOD FOR NOV
Due to the relatively long persistence of DNA after cell death in the range between days to 3 weeks,DNA-based diagnostics tend to overestimate the number of live cells.EMA is a kind of nucleinic acid
会议