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食品科学的最新发展:分子物理美食学菜是否熟了,是嫩了还是老了?作料是否合适,多了还是少了?火大了还是小了?时间是长了还是短了?这些素来仅能凭我们的感官和经验来回答的问题如今科学家们已在作出精密的答案——这就是分子物理美食学。菜炒嫩了和炒老了凭肉眼是难... 相似文献
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本文介绍了用从日本引进的面包生产线试生产月饼后,提高了引进设备的利用率和扩大产品种类,解决了面包生产淡季设备不能满负荷作业的问题,也满足了市场的需求,减轻了工人的劳动强度,提高了生产率,创造了一定的经济效益。 相似文献
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讨论了钳工在攻制内螺纹的工作中,尤其是机攻时,常出现的问题,提出了改进措施,着重介绍了丝攻的修磨。还介绍了攻丝操作中冷却润滑液改进,通过实践摸索,研制了新型的“机攻螺纹润滑液”,节约了成本,提高了工效,保证了产品的合格率,取得了较好的经济效益。 相似文献
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经历了关键一年的培育,平板电视终于脱颖而出,褪去了“奢侈品”的面纱,逐渐走入寻常百姓家,平板电视在2005年得到了放量的增长,销量达到了188万台,与2004年同期相比增长了379.3%,销售额达到了239亿元,比2004年增长了292.7%。中国平板电视终于结束了漫长的导入期,进入了快速成长 相似文献
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阐明了FCS的技术特点;叙述了FCS的体系结构;介绍了FCS的通信网络;阐述了应用实例;指明了FCSN发展趋势。 相似文献
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从二起保健食品处罚案谈对《保健食品管理办法》的修订 总被引:1,自引:0,他引:1
徐来潮 《中国食品卫生杂志》2004,16(2):142-144
为规范保健食品市场秩序 ,对 2起利用宣传资料进行夸大宣传保健功能的违法经销商进行了查处。对现行的《保健食品管理办法》在保健食品监督管理中存在的不足进行了分析 ,并提出了修改和完善的建议。 相似文献
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Nancy E. Schwartz 《Critical reviews in food science and nutrition》1994,34(5-6):513-516
Overcoming consumer confusion and doubt regarding nutrition recommendations is key to communicating the message to increase whole‐grain foods in the diet. Nutrition communicators may do that more successfully by using four tactics to fashion messages about whole grains: (1) present a positive message; (2) keep it short and simple; (3) keep the message practical and flexible; (4) speak with a united voice. The quantitative recommendation to eat at least three servings of whole‐grain foods daily also must be integrated into national nutrition documents, such as Healthy People 2000, Dietary Guidelines for Americans, the Food Guide Pyramid, Nutrition Recommendations for Canadians, and Canada's Food Guide to Healthy Eating, if we are to be truly successful in communicating the need to increase whole‐grain consumption. 相似文献
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《International Journal of Food Science & Technology》1989,24(1):115-120
Book Reviewed in this Article:
Healthy Eating . By Isabel Skypala.
Food Protection Technology. Edited by C. W. Felix.
Food Engineering Data Handbook. By G. D. Hayes.
Manual of Pesticide Residue Analysis , Volume 1.
Toxicological Evaluation of Certain Food Additives , Volume 22.
Interaction of the Chemical Senses with Nutrition. Edited by M. R. Kare and J. G. Brand. 相似文献
Healthy Eating . By Isabel Skypala.
Food Protection Technology. Edited by C. W. Felix.
Food Engineering Data Handbook. By G. D. Hayes.
Manual of Pesticide Residue Analysis , Volume 1.
Toxicological Evaluation of Certain Food Additives , Volume 22.
Interaction of the Chemical Senses with Nutrition. Edited by M. R. Kare and J. G. Brand. 相似文献
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BackgroundThe ways in which children eat, their appetitive traits, are associated with their food intakes and weight status yet it is unclear whether they also relate to food preferences.MethodsA cross-sectional self-report survey administered in two Australian cities. Food preferences were grouped according to the Australian Guide to Healthy Eating and a summary measure of healthiness, the Healthy Preference Index, was constructed. Bi-variate and multiple linear analyses examined relationships between each of the CEBQ dimensions and between the CEBQ dimensions and children’s food preferences (P < 0.05).ResultsIn total, 371 parents of children aged 2–5 years (response rate 53.5%) participated. The models explained approximately 32% of the variance in children’s Healthy Preference Index scores and 42% of the variance in preferences for vegetables. CEBQ dimensions Fussiness, Enjoyment of Food and Food Responsiveness were significant predictors of several of the food preference measures in linear regression analyses. Fussiness predicted all of the measures of food preferences, explaining a large proportion of the variance in such measures (ranging from 23% to 59%). Enjoyment of Food predicted greater liking of Vegetables and Meats as well as a higher Variety Index score. Food Responsiveness was associated with greater preferences for non-core Extra Foods, and reduced preferences for Vegetables. None of the other CEBQ dimensions meaningfully associated with children’s food preferences.ConclusionsOf the eight CEBQ subscales, children’s Fussiness, Enjoyment of Food and Food Responsiveness predicted food preferences. Some, but not all, of the CEBQ subscales appear to be meaningful predictors of children’s food preferences. 相似文献
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为引导消费者选择更健康的坚果炒货食品,本文借鉴心脏检查标志的推荐性营养成分评价标准完善我国“健康选择”标识,并利用《中国食物成分表》(第6版第一册)收录的21种熟制坚果、籽类、果仁/籽仁验证发现,仅有栗子仁(熟)、榛子(熟)、花生(炒)、南瓜子(炒)[白瓜子]、西瓜子(炒)符合饱和脂肪酸≤8 g/100 g、钠≤120 mg/100 g以及至少富含蛋白质、膳食纤维、维生素A、铁、钙其中一种的营养评价标准,剔除了“健康选择”标识原先筛选的松子(炒)、榛子(炒)。因此,完善的“健康选择”标识既能帮助消费者识别“三减(减盐、减油、减糖)”的坚果产品,又能辅助选购富含蛋白质或膳食纤维的高营养密度食物。 相似文献
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Noreen D Willows Vivian Au 《Revue canadienne de la pratique et de la recherche en diététique》2006,67(2):104-107
PURPOSE: Food insecurity appears to be a growing problem for post-secondary students, but little study has been made of the 51 campus-based food banks that exist. In 2003-04, the University of Alberta Campus Food Bank (CFB) distributed hampers intended to supply four days of food to 630 unique clients, of whom 207 (32.8%) were children. The nutritional adequacy of food hampers and cost saving to students were evaluated in the current study. METHODS: Hampers prepared for one adult, and for one adult with one child, were nutritionally evaluated and scored for number of servings according to Canada's Food Guide to Healthy Eating. Two types of hampers were evaluated: those containing only non-perishable items, and those containing non-perishable and perishable items. Hamper contents were priced to establish the cost saving to students. RESULTS: The study revealed that a student with one child would receive up to 58.02 Canadian dollars worth of food in a hamper that contained perishable items. All hampers met the recommended minimum servings for each food group, but were very low in fat and protein from animal sources. CONCLUSIONS: Because students can obtain hampers only twice each month, the CFB is not the solution to food insecurity on campus. Awareness of the issue of post-secondary student food insecurity needs to be raised. 相似文献
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食品安全工作是保障健康中国建设的重要技术支撑,其中食品污染和有害因素监测又是食品安全工作中最为重要的技术基础。该项监测在我国开展已超过20年,获得了2 400万条监测数据,在了解我国食品安全现状、掌握污染发展变化趋势、服务风险评估和标准制定/修订等食品安全风险管理,发现风险等方面发挥了巨大的作用。但在新冠疫情暴发后面临的新形势、新要求下,如何更好地对监测工作进行提升,并在国家食品安全风险管理中发挥出更大的作用是本文重点研究的内容,同时给出了相应的建议。 相似文献