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Статті в журналах з теми "Food component"
Qu, Wei, Aihua Song, Yongle Shan, and Rui Wang. "Component Analysis of Odor Components in Food Waste Treatment." Journal of Environmental Protection 06, no. 07 (2015): 671–74. http://dx.doi.org/10.4236/jep.2015.67060.
Повний текст джерелаGao, Zhiming, Yapeng Fang, Yiping Cao, Hua Liao, Katsuyoshi Nishinari, and Glyn O. Phillips. "Hydrocolloid-food component interactions." Food Hydrocolloids 68 (July 2017): 149–56. http://dx.doi.org/10.1016/j.foodhyd.2016.08.042.
Повний текст джерелаCharrondiere, U. R., and B. Burlingame. "Identifying food components: INFOODS tagnames and other component identification systems." Journal of Food Composition and Analysis 20, no. 8 (December 2007): 713–16. http://dx.doi.org/10.1016/j.jfca.2007.06.004.
Повний текст джерелаSEKIYAMA, YOSUKE. "Factored food vocabulary for food component data base." Nippon Eiyo Shokuryo Gakkaishi 42, no. 1 (1989): 90–94. http://dx.doi.org/10.4327/jsnfs.42.90.
Повний текст джерелаLieberman, Jay. "Component testing for food allergies." Annals of Allergy, Asthma & Immunology 122, no. 6 (June 2019): 549. http://dx.doi.org/10.1016/j.anai.2019.04.007.
Повний текст джерелаBraudo, E. E. "Starch as a functional component of food systems." Food / Nahrung 29, no. 9 (1985): 885–94. http://dx.doi.org/10.1002/food.19850290914.
Повний текст джерелаPodpora, B., F. Świderski, A. Sadowska, R. Rakowska, and G. Wasiak-Zys. "Spent brewer’s yeast extracts as a new component of functional food." Czech Journal of Food Sciences 34, No. 6 (December 21, 2016): 554–63. http://dx.doi.org/10.17221/419/2015-cjfs.
Повний текст джерелаKourlaba, Georgia, Demosthenes B. Panagiotakos, Kostas Mihas, Alevizos Alevizos, Kostas Marayiannis, Anargiros Mariolis, and Yannis Tountas. "Dietary patterns in relation to socio-economic and lifestyle characteristics among Greek adolescents: a multivariate analysis." Public Health Nutrition 12, no. 9 (September 2009): 1366–72. http://dx.doi.org/10.1017/s1368980008004060.
Повний текст джерелаBunu-Panaitescu, Carmen, Laura Marusciac, Maria Roxana Buzan, and Tudor Paul Tamaş. "Component resolved diagnosis in food allergy." Alergologia 4, no. 2 (2018): 158. http://dx.doi.org/10.26416/aler.2.4.2018.2129.
Повний текст джерелаCalamelli, Elisabetta, Lucia Liotti, Isadora Beghetti, Valentina Piccinno, Laura Serra, and Paolo Bottau. "Component-Resolved Diagnosis in Food Allergies." Medicina 55, no. 8 (August 18, 2019): 498. http://dx.doi.org/10.3390/medicina55080498.
Повний текст джерелаДисертації з теми "Food component"
Farahnaky, Asgar. "Food storage : changes to the protein component." Thesis, University of Nottingham, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288786.
Повний текст джерелаEltayeb, M. "Electrohydrodynamic spraying techniques for food ingredient component nanocapsulation." Thesis, University College London (University of London), 2015. http://discovery.ucl.ac.uk/1470546/.
Повний текст джерелаSievers, Steven [Verfasser]. "Component-resolved diagnostics of food-allergy / Steven Sievers." Berlin : Freie Universität Berlin, 2016. http://d-nb.info/1121013538/34.
Повний текст джерелаStedman, John. "Pulsed nuclear magnetic resonance studies of flour component doughs." Thesis, Oxford Brookes University, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.277917.
Повний текст джерелаFink, Patrick. "Food quality and food choice in freshwater gastropods field and laboratory investigations on a key component of littoral food webs." Berlin Logos-Verl, 2005. http://deposit.ddb.de/cgi-bin/dokserv?id=2788034&prov=M&dok_var=1&dok_ext=htm.
Повний текст джерелаFink, Patrick. "Food quality and food choice in freshwater gastropods : field and laboratory investigations on a key component of littoral food webs /." Berlin : Logos-Verl, 2006. http://deposit.ddb.de/cgi-bin/dokserv?id=2788034&prov=M&dok_var=1&dok_ext=htm.
Повний текст джерелаDefernez, Marianne. "Methods based on principal component analysis of mid-infrared spectra : a new approach for the classification and authentication of fruit products." Thesis, University of East Anglia, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.309908.
Повний текст джерелаHesley, Christina Challed. "TARGETING FOOD SELECTIVITY IN YOUNG CHILDREN IN A PRESCHOOL CLASSROOM USING A MULTI-COMPONENT TREATMENT PACKAGE." UKnowledge, 2019. https://uknowledge.uky.edu/edsrc_etds/77.
Повний текст джерелаMiller, Jessica A. "Bioavailability and Disposition of the Bioactive Food Component D-Limonene, and Implications for Breast Cancer Prevention." Diss., The University of Arizona, 2010. http://hdl.handle.net/10150/194072.
Повний текст джерелаDíaz, Gómez Joana. "High-carotenoid maize as feed and food component: mycotoxin contamination, thermal processing, bioavailability and poultry meat production." Doctoral thesis, Universitat de Lleida, 2017. http://hdl.handle.net/10803/405891.
Повний текст джерелаEl maíz HC (del inglés high-carotenoid) fue modificado genéticamente para acumular altos niveles de carotenoides, utilizando como base un maíz blanco sudafricano (M37W). Durante tres cosechas consecutivas (2013, 2014 y 2015), se cultivó el maíz HC y su línea isogénica (M37W) en un campo experimental en Lleida (Cataluña, noreste de España). Fusarium spp. infectó la mayoría de granos de maíz de ambos tipos, lo que originó que se diera contaminación por fumonisinas en ambas variedades de maíz en todos los años de estudio, aunque la proporción de granos contaminados fue sustancialmente mayor en el maíz M37W. El maíz cosechado cada año también sirvió como materia prima para elaborar piensos a base de maíz y productos derivados del maíz. Los pollos alimentados con la dieta HC tuvieron parámetros de productividad y salud similares a los pollos alimentados con las dietas M37W y comercial (con pigmentos), y también desarrollaron una pigmentación similar a los pollos alimentados con la dieta comercial (con pigmentos). Los carotenoides provitamina A del maíz HC fueron biodisponibles, al menos en la misma medida que en los aditivos sintéticos y naturales, y contribuyeron a los niveles de retinol hepático en pollos. La carne obtenida de pollos alimentados con la dieta HC tuvo una buena calidad y vida útil sensorial, así como una pigmentación amarilla-anaranjada de larga duración. Por último, los purés elaborados con maíz HC han demostrado no sólo conservar el contenido inicial de carotenoides, sino también aumentarlo debido a la extracción de carotenoides de la matriz alimenticia.
High-carotenoid (HC) maize was genetically engineered to accumulate high levels of carotenoids, using as a basis a South African white maize (M37W). During three consecutive harvest seasons (2013, 2014 and 2015), HC maize and its near isogenic line (M37W) were cultivated in an experimental field in Lleida (Catalonia, Northeastern Spain). Fusarium spp. infected most maize kernels, subsequently, fumonisin contamination was found in both maize varieties in all the years of study, but the proportion of contaminated grains was substantially higher in the M37W maize. Maize grains harvested each year also served as raw material to elaborate maize-based feed and maize-derived products. Chickens fed on the HC diet had similar productivity and health parameters to those fed on the M37W and commercial (plus color additives) diets, and they also developed similar pigmentation to those fed on the commercial (plus color additives) diet. Provitamin A carotenoids from HC maize were bioavailable, at least to the same extent than in synthetic and natural additives, and contributed to liver retinol levels in chickens. Meat obtained from chickens fed on the HC diet had a good quality and sensory shelf life as well as a long-lasting golden pigmentation. Finally, HC maize-based porridges showed not only to preserve the initial carotenoid content, but also to enhance it due to the carotenoid extractability from the food matrix.
Книги з теми "Food component"
Schweizer, Thomas F., and Christine A. Edwards, eds. Dietary Fibre — A Component of Food. London: Springer London, 1992. http://dx.doi.org/10.1007/978-1-4471-1928-9.
Повний текст джерелаFood and Agriculture Organization of the United Nations. Emergency Operations and Rehabilitation Division. The FAO component of the 2011 consolidated appeals. Rome: Emergency Operations and Rehabilitation Division, Food and Agriculture Organization of the United Nations, 2010.
Знайти повний текст джерелаWilde, Parke. Understanding the Food Stamp benefit formula: A tool for measuring the component effects. [Washington, D.C.?]: USDA, ERS, 2001.
Знайти повний текст джерелаWalters, Michael. Personal skills: An integrated component of food science courses : application of the 'active learning' paradigm. Dublin: University College Dublin, Department of Food Science on behalf of Food Net, 2001.
Знайти повний текст джерелаAnsari, Tahmid Hossain. SPGR sub-project completion report: Coordinated project on contaminants and adulterants in food chain and their mitigation : BRRI component. Dhaka: Project Implementation Unit, Bangladesh Agricultural Research Council (BARC), 2014.
Знайти повний текст джерелаSulit, Virgilia T. Seminar-Workshop on Integrated Regional Aquaculture Program: Aquaculture component of the ASEAN-SEAFDEC Special Five-Year Program on the Contribution of Sustainable Fisheries to Food Security in the ASEAN Region : 17-20 September 2002, Bangkok, Thailand / [prepared by the Documentation Committee of the Seminar-Workshop comprising Virgilia T. Sulit ... et al. ; with the assistance of Teresita A. Natividad, Salvador Rex Tillo, Jr., Stephen Alayon]. Tigbauan, Iloilo, Philippines: Aquaculture Dept., Southeast Asian Fisheries Development Center, 2003.
Знайти повний текст джерелаFunctional properties of food components. 2nd ed. San Diego: Academic Press, 1991.
Знайти повний текст джерелаFunctional properties of food components. Orlando, Fla: Academic Press, 1985.
Знайти повний текст джерелаNational Toxicology Program (U.S.). NTP technical report on the toxicology and carcinogenesis studies of turmeric oleoresein (CAS no. 8024-37-1) (major component 79%-85% curcumin, CAS no. 458-37-7) in F344/N rats and B6C3F mice (feed studies). Bethesda, Md.]: U.S. Dept. of Health and Human Services, Public Health Service, National Institutes of Health, National Toxicology Program, 1993.
Знайти повний текст джерелаCoultate, T. P. Food: The chemistry of its components. 5th ed. Cambridge: Royal Society of Chemistry, 2009.
Знайти повний текст джерелаЧастини книг з теми "Food component"
Street, C. A. "Multi-component foods." In Physico-Chemical Aspects of Food Processing, 440–52. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4613-1227-7_21.
Повний текст джерелаMorris, E. R. "Physico-chemical Properties of Food Polysaccharides." In Dietary Fibre — A Component of Food, 41–56. London: Springer London, 1992. http://dx.doi.org/10.1007/978-1-4471-1928-9_3.
Повний текст джерелаKotwal, Vinod, Santosh Satya, S. N. Naik, Abhishek Dahiya, and Jyoti Kumar. "Street Food Cart Design: A Critical Component of Food Safety." In Design Science and Innovation, 263–78. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-6435-8_19.
Повний текст джерелаThibault, J. F., M. Lahaye, and F. Guillon. "Physico-chemical Properties of Food Plant Cell Walls." In Dietary Fibre — A Component of Food, 21–39. London: Springer London, 1992. http://dx.doi.org/10.1007/978-1-4471-1928-9_2.
Повний текст джерелаStalmirska, Anna, Peter Whalley, and Paul Fallon. "Food as a Component in Destination Marketing." In Tourism, Hospitality & Event Management, 123–41. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-16981-7_7.
Повний текст джерелаMcCarthy, Michael J. "Measurement of Food Structure and Component Functionality." In Magnetic Resonance Imaging In Foods, 45–69. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2075-7_3.
Повний текст джерелаSouthgate, D. A. T. "The Dietary Fibre Hypothesis: A Historical Perspective." In Dietary Fibre — A Component of Food, 3–20. London: Springer London, 1992. http://dx.doi.org/10.1007/978-1-4471-1928-9_1.
Повний текст джерелаFlourié, B. "The Influence of Dietary Fibre on Carbohydrate Digestion and Absorption." In Dietary Fibre — A Component of Food, 181–96. London: Springer London, 1992. http://dx.doi.org/10.1007/978-1-4471-1928-9_10.
Повний текст джерелаRossander, L., A. S. Sandberg, and B. Sandström. "The Influence of Dietary Fibre on Mineral Absorption and Utilisation." In Dietary Fibre — A Component of Food, 197–216. London: Springer London, 1992. http://dx.doi.org/10.1007/978-1-4471-1928-9_11.
Повний текст джерелаNagengast, F. M. "Dietary Fibre and Bile Acid Metabolism." In Dietary Fibre — A Component of Food, 217–31. London: Springer London, 1992. http://dx.doi.org/10.1007/978-1-4471-1928-9_12.
Повний текст джерелаТези доповідей конференцій з теми "Food component"
Agness, Luke, Katie Aichholz, Reesh Gorle, Gaston Quantz, Casey Russell, Avik Turkiewicz, and Garrick Louis. "Redefining the Food component of U.S. foreign policy." In 2017 Systems and Information Engineering Design Symposium (SIEDS). IEEE, 2017. http://dx.doi.org/10.1109/sieds.2017.7937758.
Повний текст джерелаNakamoto, Hiroyuki, Daisuke Nishikubo, Shuhei Okada, Futoshi Kobayashi, and Fumio Kojima. "Food Texture Classification Using Magnetic Sensor and Principal Component Analysis." In 2016 Third International Conference on Computing Measurement Control and Sensor Network (CMCSN). IEEE, 2016. http://dx.doi.org/10.1109/cmcsn.2016.39.
Повний текст джерелаRudenko, Olga Valentinovna, and Andrey Aleksandrovich Kramarenko. "APPLICATION OF THE HARRINGTON DESIRE FUNCTION IN DESIGNING COMPLEX MULTI-COMPONENT FOOD." In XIII Международная научно-практическая конференция "Научные междисциплинарные исследования". KDU, Moscow, 2021. http://dx.doi.org/10.31453/kdu.ru.978-5-7913-1172-6-2021-63-72.
Повний текст джерелаHuang, Ya. "IDIOMS WITH COMPONENT «FOOD» IN RUSSIAN AND CHINESE: IN SEARCH OF MATCHING." In ACTUAL PROBLEMS OF LINGUISTICS AND LITERARY STUDIES. TSU Press, 2021. http://dx.doi.org/10.17223/978-5-907442-02-3-2021-50.
Повний текст джерелаYurong Li and Yi Yu. "The research and application of software component technology in food traceability system." In 2010 International Conference on Computer Application and System Modeling (ICCASM 2010). IEEE, 2010. http://dx.doi.org/10.1109/iccasm.2010.5622814.
Повний текст джерелаMillies, M., Donald A. Drew, and Richard T. Lahey, Jr. "THE ANALYSIS OF ASEPTIC FOOD PROCESSING USING N-COMPONENT DRIFT-FLUX TECHNIQUES." In International Heat Transfer Conference 10. Connecticut: Begellhouse, 1994. http://dx.doi.org/10.1615/ihtc10.230.
Повний текст джерелаWen, Xiao-Ling, Xin-Yuan Sun, and Jian-Ming Ouyang. "Component Change of Urine Crystallites with Placement Time in Patients of Calcium Oxalate Stone Patients and Control Subjects." In International Conference on Chemical,Material and Food Engineering. Paris, France: Atlantis Press, 2015. http://dx.doi.org/10.2991/cmfe-15.2015.23.
Повний текст джерелаMatysik-Pejas, Renata, Monika Szafrańska, and Andrzej Krasnodębski. "Prosumer attitudes as a new component of consumer behaviour on the food market." In International Scientific Days 2016 :: The Agri-Food Value Chain: Challenges for Natural Resources Management and Society. Slovak University of Agriculture in Nitra, Slovakia, 2016. http://dx.doi.org/10.15414/isd2016.s10.06.
Повний текст джерелаZakshevskaya, E. V., T. V. Zakshevskaya, and A. A. Tiutiunikov. "Self-Sustainment as a Basic Component of Food Independence and Security of a Country." In International Conference on Policicies and Economics Measures for Agricultural Development (AgroDevEco 2020). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/aebmr.k.200729.083.
Повний текст джерелаBalge, M. Z., and G. R. Krieger. "Food Sanitation: A Health Planning Component of Remote Oil and Gas Exploration and Development Projects." In SPE Health, Safety and Environment in Oil and Gas Exploration and Production Conference. Society of Petroleum Engineers, 1996. http://dx.doi.org/10.2118/35838-ms.
Повний текст джерелаЗвіти організацій з теми "Food component"
Cabral, Lídia, and Stephen Devereux. Food Equity: A Pluralistic Framework. Institute of Development Studies, December 2022. http://dx.doi.org/10.19088/ids.2022.083.
Повний текст джерелаMarivoet, Wim. Food budget allocation efficiency: A missing component to help identify robust nutrition policies, with application to Rwanda. Washington, DC: International Food Policy Research Institute, 2022. http://dx.doi.org/10.2499/p15738coll2.136408.
Повний текст джерелаCorral, Leonardo, and Giulia Zane. Chimborazo Rural Investment Project: Rural Roads Component Impact Evaluation. Inter-American Development Bank, January 2021. http://dx.doi.org/10.18235/0003046.
Повний текст джерелаEshed, Yuval, and Sarah Hake. Shaping plant architecture by age dependent programs: implications for food, feed and biofuel. United States Department of Agriculture, December 2012. http://dx.doi.org/10.32747/2012.7597922.bard.
Повний текст джерелаJay, David A. Historic Habitat Opportunities and Food-Web Linkages of Juvenile Salmon in the Columbia River Estuary and Their Implications for Managing River Flows and Restoring Estuarine Habitat, Physical Sciences Component, Progress Report. Office of Scientific and Technical Information (OSTI), August 2009. http://dx.doi.org/10.2172/965263.
Повний текст джерелаMdoe, Ntengua S. Y., Gilead Mlay, Gideon Boniface, Aida Isinika, and Christopher Magomba. Livestock, Crop Commercialisation and Poverty Reduction Among Rural Households in the Singida Region, Tanzania. Institute of Development Studies (IDS), September 2021. http://dx.doi.org/10.19088/apra.2021.024.
Повний текст джерелаMcQueenie, Jock, Marcus Foth, Warwick Powell, and Greg Hearn. BeefLegends: Connecting the Dots between Community, Culture and Commerce. Queensland University of Technology, 2021. http://dx.doi.org/10.5204/rep.eprints.213769.
Повний текст джерелаHollings, Polly, Lauren Porter, and Daniel Cameron. Qualitative consumer research to explore communications on food safety messaging. Food Standards Agency, September 2021. http://dx.doi.org/10.46756/sci.fsa.jjh457.
Повний текст джерелаIbdah, Mwafaq, Dorothea Tholl, and Philipp W. Simon. How temperature stress changes carrot flavor: Elucidating the genetic determinants of undesired taste in carrots. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7598171.bard.
Повний текст джерелаRuzante, Juliana M., Ellen Thomas Shumaker, Sidney Holt, Susan Mayer, Adam Kokotovich, Maude Cuchiara, Andrew R. Binder, Jennifer Kuzma, and Khara Grieger. Eliciting Stakeholder Perceptions Using a Novel Online Engagement Platform: A Case Study on Nano-Agrifoods. RTI Press, January 2022. http://dx.doi.org/10.3768/rtipress.2022.op.0071.2201.
Повний текст джерела