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Empirical Prediction and Risk Assessment of Chicken Egg Prices in China Using Support Vector Machine Algorithm
Chicken Egg Prices China
2016/6/2
The study was aimed to predict and assess the prices and their corresponding fluctuations of chicken eggs in China with risk warning using Support Vector Machine (SVM) algorithm from the aspects of co...
Heat Treatment of Listeria monocytogenes in Liquid Egg Products with Low Temperature
Listeria monocytogenes Liquid Egg Products
2016/6/2
This study was done in order to express a method for thermal destruction of Listeria monocytogenes as a psychrotrophic bacterium with ability to grow at refrigerator temperatures in liquid egg product...
The USDA food guidelines recommend that at least half of all grains consumed should be whole grains. The U.S. FDA allows health claim labels for foods containing 51% whole grains by weight when the wh...
Modified or Enriched Eggs: A Smart Approach in Egg Industry: A Review
Review Smart Approach
2016/6/1
The modern desire of the health conscious people is functional food. Eggs are considered as complete food with most of the nutrients required for well beings. But the worries are related to the choles...
Formulation and Nutritional Quality of Extruded Weaning Food Supplemented with Whole Egg Powder
Extrusion nutritional quality sensory complementary weaning food
2008/11/10
Sample of extruded high protein weaning foods were formulated at different ratios using blends of rice, soybean, carrot, whole egg and maltodextrin to achieve the desire level of protein. The extruded...
Effect of Vitamin D-Fortified Egg on Bone Metabolism in Ovariectomized Osteoporotic Rats
vitamin D egg osteoporosis bone strength
2010/11/23
Ovariectomized osteoporotic rats were divided into four groups: ordinary egg, vitamin D 2.5 μg fortified egg, vitamin D 10 μg fortified egg and a mixture of ordinary egg and authentic vitamin D. These...
Relationship between Change in Flow Property and Coalescence of Oil Droplets in Fish Meat Emulsion with Addition of Egg-White
fish meat emulsion egg-white flow property coalescence
2010/11/22
Fish meat emulsion was prepared from egg-white, very low lipid sardine meat, salad oil, and vinegar. Its flow property was investigated in relation to coalescence. The peak stresses at 0, about 10, an...