共查询到20条相似文献,搜索用时 109 毫秒
1.
2.
3.
4.
5.
6.
7.
8.
9.
缺铁:可多食黑木耳、海藻、动物肝脏、黄花菜、血.豆腐、蘑菇、油莱、腐竹、酵母、芝麻、蚬子等.缺铜:多食动物肝脏、猪肉、菠菜、大豆、柿子、芝麻、淡水河螺、虾、蛤蜊、糙米.缺锌:可多食鱼、牡蛎、瘦肉、牛肉、羊肉、动物肝肾、蛋类、可可、奶制品、干酷花生、芝麻、大豆制品、核桃、糙米、粗面粉.缺镁:多食海带、紫菜、芝麻、大豆、糙米、玉米、小麦、菠菜、芥菜、黄花莱、黑枣、香蕉、菠菜.缺碘:多食海带、紫菜、海鱼、海虾.缺钙:可多食虾米、虾皮、蟹、鱼、海藻、海带、菠菜、骨头汤、大豆、核桃、花生. 相似文献
10.
《中国食品卫生杂志》2007,19(5):462-469
北京、河北、内蒙古、辽宁、吉林、上海、江苏、浙江、安徽、福建、山东、河南、湖北、湖南、广东、广西、重庆、四川、陕西、甘肃、宁夏省、自治区、直辖市卫生厅局,中国疾病预防控制中心:[第一段] 相似文献
11.
转谷氨酰胺酶在食品加工中的应用 总被引:5,自引:0,他引:5
简要介绍了转谷氨酰胺酶的分类和性质,并从畜肉制品、乳制品、水产品、大豆蛋白制品、小麦粉制品和食品包装与保藏6个方面较为详细地介绍了其在食品加工中的应用情况。 相似文献
12.
Some challenges in modern hair colour formulations 总被引:2,自引:0,他引:2
Wis-Surel GM 《International journal of cosmetic science》1999,21(5):327-340
Formulation of hair coloring product involves two stages, first a development of product base followed by formulation of desired shade. During that process a special consideration needs to be given to a whole range of product characteristics such as dye stability in the product medium, colour wearability on hair, light fading and finally rheology of the product. This paper reviews improvement in permanent coloring products as it relates to dye and base composition. Examples are shown where a reduction or elimination of certain dyes, m-phenylenediamine or sodium picramate, improves long term stability and product performance on hair. In cases when only reduction of the dyes was carried out, improvement in stability was achieved through their use as secondary colour contributors and not as primary ones. There are also other composition aspects that impact colour performance of the final product. For example, pH of the coloring mixture has a pronounced effect on the final colour developed in hair. It is shown that a shift in tonality caused by pH change can be predicted for finished product using a simple system composed of the main coupler-intermediate pair employed in the product. The colour response to pH change of this simple system was found to mirror that of the product. This predictability can be used as a formulation tool to develop more efficient dye systems. Effects of some functional materials on colour result such as propylene glycol, ascorbic acid or silicone are also shown. 相似文献
13.
14.
15.
Successful new product development requires input from the market throughout the product development process, from identification of opportunities via screening of ideas, development of concepts, development of physical prototypes and to launch. Drawing on work done in the EU FP6 projects PROSAFEBEEF and Q-PORKCHAINS and a Danish project, all dealing with new product development in the meat sector, it is shown how the use of consumer insight techniques can a) support the identification of market opportunities, b) make sure that technologies applied are acceptable to consumers, c) aid the selection and optimisation of new product concepts and related communication, and d) be used to test product prototypes before final launch. 相似文献
16.
随着中国经济的迅速发展,我国的渔业和水产品加工业也进入了新的阶段。 然而随着水产业的发展,从养殖、加工、流通到消费各个环节发生的一些水产品的安全问题也日渐凸显。通过对我国水产品安全现状与发展的文献进行回顾,归纳分析“从渔场到餐桌”的各个环节出现的主要安全问题,提出改善水产品质量的严格控制措施:加强水产品的养殖环境的管理;严格规范养殖管理;在加工、贮运、销售过程中引入严格的质量管理与检测体系;改善及提倡健康的水产品消费模式;加强政府、教育机构、媒体及相关机构对水产品安全的监督管理和控制。 相似文献
17.
肉制品加工中的烟熏技术 总被引:4,自引:1,他引:3
烟熏在中西式肉制品加工广泛运用。烟熏工艺的采用,使肉制品发生一系列的变化,不同的烟熏方式带来不同的烟熏效果。本文简述了烟的有效成分,以及传统中式产品、西式制品加工中的烟熏工艺。 相似文献
18.
ERP是企业资源计划管理体系。采用ERP管理,可对各车间班组产品质量的等级品率、产品质量的优劣、同期产品质量的比较、产品质量主要指标波动范围以及每天产品质量的受控状态进行及时掌控,对产品质量存在的缺陷及时采取预防、纠正措施;可大幅降低库存,加强协同生产管理能力,改善管理手段,提高经营决策能力,使各项管理工作科学化、规范化,使时间流、信息流、资金流更加顺畅;可有效实施产品质量的检验,确保产品出厂合格率达100%。 相似文献
19.
Adriaan P.W. Kole Themistoklis Altintzoglou Rian A.A.M. Schelvis-Smit Joop B. Luten 《Food quality and preference》2009,20(3):187-194
The effects of different types of product information on consumer product evaluation were examined in real life settings. Cod fillets were presented to 1440 consumers drawn from the Dutch TasteNet consumer panel for assessment in their own households. The product was presented accompanied by product information included in the package labelling. A control product, labelled simply as cod, was included. Consumers reported their evaluation of the product for overall and analytic sensory attributes. It was found that information about product type, price, freshness and the advantages of fish farming could influence product evaluation. Cod labelled as wild, highly priced or recently caught was judged more favourably than the unlabelled product. Information on the advantages of farming had a negative effect on product evaluation that interacted with price so as to minimise the positive effect of the latter. Interaction of the information provided with product perception in a realistic situation demonstrated that farmed fish was associated with less favourable product characteristics. 相似文献
20.
对食品双螺杆挤压机的操作参数与挤出过程及谷物产品特性之间的关系作了试验研究。通过改变螺杆转速、进料速率这两个变化因素,研究模头压力、模头处物料温度、主机电流、产品膨化度、产品水溶性指数、产品吸水性指数等指标的变化规律,建立有关数学模型并进行分析。 相似文献