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A new universal dynamic model to describe eating rate and cumulative intake curves
eating rate food intake cumulative intake curves energy intake satiation differential equation(s) mathematical model Universal Eating Monitor restraint
2018/11/12
Background: Attempts to model cumulative intake curves with quadratic functions have not simultaneously taken gustatory stimulation, satiation, and maximal food intake into account.
Investigating predictors of eating: is resting metabolic rate really the strongest proxy of energy intake?
appetite eating behavior traits energy intake error variance resting metabolic rate
2018/11/20
Background: Evidence suggests that fat-free mass and resting metabolic rate (RMR), but not fat mass, are strong predictors of energy intake (EI). However, body composition and RMR do not explain the e...
Higher dietary cholesterol and ω-3 fatty acid intakes are associated with a lower success rate of Helicobacter pylori eradication therapy in Japan
Helicobacter pylori dietary factors cholesterol omega 3 fatty acids eradication therapy
2018/11/15
Background:Helicobacter pylori infection is a known risk factor for duodenal ulcers, gastritis, and gastric cancer. The eradication of H. pylori is successful in treating these disorders; however, the...
Associations between iodine intake, thyroid volume, and goiter rate in school-aged Chinese children from areas with high iodine drinking water concentrations
urine iodine concentration, urine iodine excretion, thyroid volume, total goiter rate, children
2018/11/12
Background: Excessive iodine intake may have adverse effects on the thyroid, particularly in children, but the safe upper iodine intake concentration in children is unclear.
Effect of freezing rate and comminution on dielectric properties of pork
radio-frequency heating microwave heating meat properties meat batter
2014/2/24
The impact of comminution and the freezing rate on the dielectric properties (ε' and ε'') of meats measured at frequencies used for cooking, i.e. radio frequency, RF (27.12 MHz), and microwave, MW (91...
A Mathematical Model of the Modified Atmosphere Packaging (MAP) System for the Gas Transmission Rate of Fruit Produce
MAP mathematical model gas transmission rate shelf-life of fruit
2010/8/11
A mathematical model to predict oxygen, carbon dioxide, and water vapour exchanges in non-perforated and micro-perforated modified atmosphere packaging films has successfully been proposed. The transm...
Measurement of Migration Rate of Water in Cured Tobacco Material
tobacco adsorption isotherm transport phenomena
2009/6/17
The purpose of this study was to develop a model in which the migration rate of water in tobacco was expressed through the effective diffusion coefficient. The effective diffusion coefficients were ca...
Effects of Cooling Rate and Sodium Chloride on Polysaccharide Gelation
cooling rate gelation gellan gum κ-carrageenan
2009/5/20
The effects of cooling rate and 0.1∼0.5% sodium chloride (NaCl) on the gelation of 0.8% agar, gellan gum and κ-carrageenan solutions were investigated based on the storage modulus and by differe...
Influence of Dissolved Oxygen Concentration on Intracellular pH and Consequently on Growth Rate of Aspergillus niger
Aspergillus niger intracellular pH oxygen concentration
2009/3/20
With the results presented we would like to emphasize the influence of dissolved oxygen concentration in a medium on intracellular pH values and consequently on overall metabolism of microorganisms. I...
Effects of Pure Oxygen on the Rate of Skin Browning and Energy Status in Longan Fruit
browning polyphenol oxidase pure oxygen respiration
2009/3/16
Postharvest pericarp browning is one of the main problems resulting in reduced shelf life of longan fruit. Experiments were conducted to examine the changes in concentrations of adenosine triphosphate...
The Selection of the Optimal Rate of Acid and Sweet Taste for Lemon Flavoured Drops
sweets acid taste sweet taste sensory evaluation
2014/3/10
The objective of this work was to choose an optimal rate of citric acid and sweeteners for lemon flavoured drops. Two model samples with defined concentrations of citric acid and two commercial sample...
The Effects of Mass Flow Rate in an Indirect Ultra-High Temperature Processing System
Mass flow rate UHT process system
2008/11/10
The effect of mass flow rate on product temperature and residence time were studied in a helically coiled, indirectly steam-heated, vertical flow, laboratory Ultra High Temperature (UHT) system equipp...
Effect of Microwave, Infrared and Infrared-assisted Microwave Heating on the Drying Rate of Bread Dough
Microwave infrared near-infrared-assisted microwave relative drying rate dough
2008/10/26
The present study was aimed to determine the contribution of microwave and infrared drying mechanism in infrared-assisted microwave drying. Bread dough samples were dried from 40.9 to 8% moisture cont...
Correlation between Property of Paste and Drying Rate on Degree of Swelling of Normal Rice Cracker
sembei drying swelling
2008/4/20
Sembei produced from normal rice is one of the traditional Japanese rice crackers (Beika) and is generally produced by roasting the dried rice paste. The degree of swelling after roasting the rice pas...
Effect of Temperature and Acidification Rate on the Fractal Dimension of Acidified Casein Aggregates
acid coagulation casein aggregates fractals temperature
2008/3/28
The influence of temperature and acidification rate on the fractal structure of acidified casein aggregates was studied by scattering and turbidimetric techniques. The angular dependence of static lig...