搜索结果: 1-15 共查到“食品科学技术 behavior”相关记录21条 . 查询时间(0.046 秒)
Cluster randomized controlled trial of a consumer behavior intervention to improve healthy food purchases from online canteens
canteen child diet child dietary intake consumer behavior
2018/11/20
Background: School canteens represent an opportune setting in which to deliver public health nutrition strategies because of their wide reach and frequent use by children. Online school-canteen orderi...
Challenges in accurately modeling the complexity of human ingestive behavior: the influence of portion size and energy density of food on fMRI food-cue reactivity
accurately modeling ingestive behavior energy density of food
2018/11/12
Ingestive behavior is determined by a complex interaction between neurophysiologic and behavioral and environmental contributors that begins early in life. A better understanding of this complex regul...
Protein supplementation in strength and conditioning adepts: knowledge, dietary behavior and practice in Palermo, Italy
strength and conditioning adepts knowledge
2015/7/22
It is known that supplement use is a widespread and accepted practice by athletes and people who
attend commercial gyms. Little is known about protein supplement amongst people undertaking strength t...
Psychological aspects of eating behavior as predictors of 10-y weight changes after surgical and conventional treatment of severe obesity: results from the Swedish Obese Subjects intervention study
bariatric surgery eating behavior obesity treatment Three-Factor Eating Questionnaire weight loss
2018/12/19
Background: There is a need for a better understanding of the factors that influence long-term weight outcomes after bariatric surgery.
Rheological Behavior of Schizophyllan in Fermentation System
Fermentation System Rheological Behavior
2016/6/1
Schizophyllan is a neutral extracellular polysaccharide produced by the fungus Schizophyllum commune, consisting of a 1,3-β-D-linked backbone of glucose residues with 1,6-β-D-glucosyl side groups. The...
Blanching and Drying Behavior of Dioscorea schimperiana and Impact on Cellular Exchanges and on Calcium, Ascorbic Acid and β-carotene Contents
Blanching and Drying Behavior Dioscorea schimperiana
2016/6/1
The influence of blanching parameters (time and temperature), variety and yam thickness on cellular exchanges and on calcium, ascorbic acid and β-carotene contents during blanching and/or subsequent d...
Changes in Flow Behavior of Whey Protein Based Adible Coating Solutions with Concentration
whey protein isolate flow behavior edible coating
2009/10/13
The flow behavior of an edible coating solution prepared from whey protein isolate (WPI) and glycerol (G) as plasticizer was studied using a HAAKE rheometer. The parameters used were concentration (15...
Inactivation Behavior of Heat-Resistant Bacterial Spores by Thermal Treatments Combined with High Hydrostatic Pressure
Bacillus subtilis Bacillus coagulans Bacillus stearothermophilus
2009/7/8
The inactivation behavior of four kinds of bacterial spores by thermal treatments combined with high hydrostatic pressure (HHP) were investigated in a temperature range of 35-120°C and in a pressure r...
Dynamic Light Scattering Analysis on Critical Behavior of Cluster Size Distribution of Polyacrylamide and Agarose Solutions near the Sol-Gel Transition Point
agarose percolation dynamic light scattering
2009/7/8
The dynamic light scattering (DLS) method was applied to measure the cluster radii of polyacrylamide and agarose solutions near the sol-gel transition point. In the case of polyacrylamide, primary clu...
Rheological Behavior of Mung Bean Starch Dough
mung bean starch dough shear-thinning Cross equation
2009/5/20
The rheological properties of starch dough are important for the production of mung bean starch noodles. In this paper, the rheological behavior of mung bean starch dough (MBSD) was measured at differ...
Path Analysis for the Behavior of Traditional Olive Oil Consumer in Çanakkale
olive oil consumer traditional
2010/2/3
This study has utilized two sets of 15 olive oil samples that were tasted by the same 50 regular olive oil consumers in Çanakkale to examine both consumer preference and consumer buying intenti...
Utilization of Different Wall Materials to Microencapsulate Fish Oil Evaluation of its Behavior in Bread Products
Different Wall Materials Microencapsulate Fish Oil Bread Products
2009/1/21
The aim of this study was to assess the possibility of adding fish oil microcapsules to bread products in order to evaluate four different types of wall material: methyl cellulose (M), soybean protein...
The Influence of Sometribove Dose and Days in Lactation on Behavior of Cows Implanted with Pelleted Sometribove
behavior pellet implantation bovine somatotropin
2008/7/9
Data were from observations of behavior of 99 lactating Holstein cows during implantations with bST. Implantations were at 14-d intervals during 1 yr. Cows on one study received 0, 120, 240, or 360 mg...
Starch-ε-poly(L-lysine)-fatty Acylated Saccharide and ε-Poly(L-lysine)-fatty Acylated Saccharide Conjugates Exhibit Emulsifying Ability, Antibacterial Activity and Controlling Ability of Thermal Behavior of Potato Starch
control of starch thermal behavior ε-poly(L-lysine) fatty acylated saccharide emulsifying ability antibacterial activity
2008/4/20
Acid-treated potato starch (ATS), ε-poly(L-lysine) (PL) and glucose/fructose stearic acid monoester (GE/FE) were conjugated by the Maillard reaction to prepare ATS-PL-GE/FE and PL-GE/FE conjugates hav...
Simple Tests for Predicting the Lytic Behavior and Proteolytic Activity of Lactococcal Strains in Cheese
Lactococcus lactis proteolysis autolysis predictive tests
2008/3/28
The variations of the autolytic and proteolytic potential of lactococci need to be taken into account because these variations probably influence the development of organoleptic properties during chee...