机榨芝麻饼的浸出和芝麻油精炼工艺实践 Practice of leaching of pressed sesame seed cake and refining of sesame seed oil
Zhongguo youzhi为合理利用机榨芝麻饼，以热榨（螺旋压榨）芝麻饼和低温压榨（液压压榨）芝麻饼为原料，通过调整浸出和精炼工艺参数，生产精炼芝麻油。将热榨芝麻饼和低温压榨芝麻饼按质量比 4∶ 1混合进行浸出。芝麻油的精炼工艺条件为选用食品级柠檬酸进行酸炼脱胶；采用中性白土和活性炭（质量比4∶ 1）吸附脱色，控制进脱色工段的油脂水分含量不大于0.3%，脱色温度110 ℃，脱色时间25 min；改造脱臭系统，填料塔填料高度7 m，四层板式塔改为两层，脱臭温度不高于230 ℃，脱臭时间不长于25 min ...
左青1，许克峰2，左晖3 ZUO Qing1,XU Kefeng2,ZUO Hui3
doaj +1 more source
Consumer attitude and behaviour towards 'Flandria' quality labelled tomatoes [PDF]
, 2005 In recent years, trust in food safety and food quality has decreased as a result of consecutive food crises. Consequently, numerous quality labels signalling credence characteristics have been established.
D'hooghe, Katrien +3 more
core
An objective examination of consumer perception of nutrition information based on healthiness ratings [PDF]
, 2007 Objective. Previous research on nutrition labelling has mainly used subjective measures. This study examines the effectiveness of two types of nutrition label using two objective measures: eye movements and healthiness ratings. Design. Eye movements were
Black +3 more
core +3 more sources
Zhongguo youzhi旨在为开发利用赤苍藤种仁提供参考，以桂赤1号、桂赤2号赤苍藤种仁为实验原料，利用国标方法测定种仁粗脂肪、蛋白质、矿质元素含量，氨基酸组成，以及种仁油的脂肪酸组成，并评估氨基酸组成及含量合理性，考察种仁油的安全性，以此综合评价赤苍藤种仁的营养价值。结果表明：桂赤1号、桂赤2号种子的出仁率分别为52.88%、49.40%，种仁粗脂肪含量分别为50.37%、4843%，蛋白质含量分别为17.70%、18.23%，种仁中含有16种氨基酸，其中包含7种人体必需氨基酸，氨基酸比值系数分（SRC）值分别为63.29、
黄诗宇1，杨天为1，张向军1，张尚文1，黄松殿2，石前1，李婷1 HUANG Shiyu1,YANG Tianwei1,ZHANG Xiangjun1, ZHANG Shangwen1, HUANG Songdian2,SHI Qian1, LI Ting1
doaj +1 more source
The Effect of Demographic, Economic, and Nutrition Factors on the Frequency of Food Away from Home [PDF]
Food away from home, especially fast food, is often cited as contributing to rising obesity. This negative publicity can affect the demand for restaurant meals. In this study econometric models explaining visits to table service and fast food restaurants
Binkley, James K.
core +1 more source
Firms' strategies and voluntary traceability: an empirical analysis in Italian food chains [PDF]
In international food markets, voluntary traceability systems have increased their role in guaranteeing high safety and quality standards for the consumer.
Banterle, Alessandro +1 more
core +1 more source
Trust as a Determinant of Consumer Behaviour in Food Safety Crises [PDF]
Based on an enhancement of Ajzen's Theory of Planned Behaviour, this article investigates German consumers' trust in different sources of information.
Dierks, Leef H., Hanf, C.-Hennig
core +1 more source
STATE-MANDATED FOOD SAFETY CERTIFICATION REQUIREMENTS FOR RESTAURANTS: A 2002 REVIEW OF STATES [PDF]
The Food and Drug Administration publishes a Standard Food Code which individual states either ratify, or amend and ratify, as the State Food Code. New Jersey has not adopted any revisions to the FDA Standard Food Code since 1993.
Hendrickson, Veronica +2 more
core +1 more source
Spread of retailer food quality standards: An international perspective [PDF]
Privately initiated food quality standards are currently important elements in the marketing of food and agricultural products. At the same time, they stand in the centre of a discussion about potential negative effects on small farmers and farmers in ...
Drescher, Larissa S. +2 more
core +1 more source
Food Insecurity or Poverty? Measuring Need-Related Dietary Adequacy [PDF]
We examine the extent to which food insecurity questions and the standard poverty measure are correlated with various dietary and physiologic outcomes. Our findings suggest that the correlations vary tremendously by age.
Janet Currie +2 more
core