Different techniques of food preparation and cooking: implication for dietary surveysPROCEEDINGS- NUTRITION SOCIETY OF LONDONLenaI.BergstroemM.Lena, I., and Bergstrom, M.: Different Techniques of Food Preparation and Cooking: Implication for Dietary Surveys, Proc. Nutr. Soc., 55, 671-678 (1996)...
【题目】Because of different methods of preparation and ingredients(材料), there are over a thousand types of noodles all over Chin a with local characteristics(特色).Meaning Chinese noodles are made in different widths. They can be as thin as needles (), or as thick as chopsticks.However, ...
Because of different methods of preparation and use of materials, there are over a thousand kinds of noodles from all over China with local characteristics(特色). What Chinese noodles mean Chinese noodles are different in width. They can be as thin as needles(针),or as thick as chopsticks. ...
C Zeng - 《Nutrition & Food Science》 被引量: 10发表: 1971年 Effects of cooking methods on carotenoids content of Omani kingfish (Scomeberomorus commerson L.) Purpose -ish isubjectedo differentethodsf preparationndajorhallengeacingonsumers isaintainingnd preservinghe nutritional qualityfookedish.hi...
Abstract:Tochoosepropersamplepreparationmethods,establishamethodforthedeterminationofthecontent oftotalsaponinsinHealthFunctionalFoodbyUVspectrophotometry.ThedeterminationwasperformedusingD 11macroporousadsorptionresin、neutralaluminaandD 11macroporousadsorptionresin、D 11macroporous adsorptionresinandD 941ionexchangeresinto...
【题目】BBecause of different methods of preparation and use of materials, there are over a thousand kinds of noodles from all over China with local characteristics(特色).What Chinese noodles meanChinese noodles are different in width. T heycan be as thin as needles(针), or as thick as...
However, the functional food properties of L. spinosa have yet to be explored. This research aimed to investigate the nutritional and antioxidative values of different L. spinosa solvent-extracts to evaluate its prospect as functional food source. 2. Materials and methods 2.1. Chemical and reagents...
Objective:To investigate the influence of different processing methods on content of lignanoids in Schisandra Chinensis.Methods:HPLC was used to determine contents of three components of lignanoids(deoxyschizandrin,γ-schizandrin and schizandrin) in six kinds of processed products of Schisandra Chinens...
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- 《International Food Research Journal》 被引量: 6发表: 2013年 PREPARATION OF CHEVON MEAT BALLS BY DIFFERENT COOKING METHODS Chevon is the most popular and widely accepted by N Dalai,D Bhattacharyya,S Ganguly,... - 《Indian Journal of Small Ruminants》 被引量: 2发表: 2016年 Effects of ...