Tài liệu Ẩm thực
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Cỗ nhà nông thông tin đến quý độc giả một số món ăn thông dụng hàng ngày; món ăn trong bữa tiệc, mâm cỗ của các gia đình, cũng như các vấn đề về cải thiện chất lượng cuộc sống hộ gia đình nông thôn ở Việt Nam: cải mèo xào thịt, salad gà và rau củ nướng, canh rau bóng bì thập cẩm, liên kết thị trường để tăng thu nhập cho nông dân, canh hàu nấu chua, hàu nướng mỡ hành, nuôi hàu - hình thành một ngành sản xuất mới, nâng cao an toàn thực phẩm tại Việt Nam, tôm nướng muối ớt, các hệ thống canh tác trên đất dốc.
5/5/2020 12:18:44 AM +00:00
Giáo trình Dinh dưỡng gia súc bao gồm 3 chương với các nội dung: nguyên liệu thịt cá; kỹ thuật sơ chế và bảo quản thịt cá; kỹ thuật chế biến thịt cá. Mời các bạn cùng tham khảo giáo trình để nắm chi tiết nội dung kiến thức.
5/5/2020 12:17:47 AM +00:00
Food outlook biannual report on global food markets present the content: markets at a glance; commodity focus; major policy developments; statistical tables; market indicators.
5/4/2020 11:47:19 PM +00:00
Colorimetric and texture profiles of cookies made from Roselle flour (RSF) and Roselle Seed Oil (RSO) were studied. Commission Internationale de I’ Exchange (CIE) L*a*b* coordinates a rectangular coordinate system was adopted for colorimetric studies to establish the total color difference ΔΕ*. A texturometer was used to measure the crushing, cutting, and penetration force calculated at the entire area of cookie samples.
5/4/2020 9:15:23 PM +00:00
Phosphorus (P) has a key role in production and reproduction performance of dairy animals. However, feeding of high levels of dietary P has no additional benefits to dairy animals but this practice generally leads to more excretion of P, which in turn causes environmental pollution as P accelerate eutrophication of surface waters.
5/4/2020 9:15:04 PM +00:00
The present experiment was conducted on 120 male broiler chicks which were divided into six groups of 20 each. Group 1 served as control, group 2 treated with imidacloprid @ 50 ppm in feed, group 3 was treated with spinosad @ 1000 ppm in feed, group 4 was treated with imidacloprid @ 50 ppm and spinosad @ 1000 ppm in feed, group 5 was treated with imidacloprid @ 50 ppm, spinosad @ 1000 ppm and Vitamin E @ 20 ppm in feed and group 6 was treated with imidacloprid @ 50 ppm, spinosad @ 1000 ppm and silymarin @ 1000 ppm in feed. The experiment was carried out for 4 weeks.
5/4/2020 6:41:23 PM +00:00
India is the world’s largest country with 164 million tons of milk production in year of 2016-17. As the population increase, the consumption of milk and milk product is also increased. Today India facing major problem in field of dairy sector is adulteration malpractice of milk and milk products.
5/4/2020 6:33:44 PM +00:00
To study the effect of dietary supplementation of amla fruit powder on intestinal microbiota of broiler chicken, 300 commercial broiler chicks were randomly distributed into six treatments having five replicates consisting of ten birds each.
5/4/2020 6:33:26 PM +00:00
Present study evaluated the haemato-biochemical profiles of broiler chicken supplemented with dietary minerals (Se+Zn+Cr) at Veterinary College, Anjora, Durg (Chhattisgarh). Day old Ross 308 broiler chicks (n=120) were equally divided into three groups with 40 chicks in each group.
5/4/2020 6:33:14 PM +00:00
Salmonellosis is one of the most commonly reported food borne disease all over the world and developing countries. This study was conducted to determine the prevalence of Salmonella spp. in raw milk. Isolation and identification of Salmonella was carried out using real time polymerase chain reaction (RT-PCR) technique and sensitivity tests were done by the Kirby-Bauer disc diffusion method.
5/4/2020 6:32:56 PM +00:00
Changes in chemical and sensory characteristics of protein fortified jackfruit jam (2% SPI and 2% WPI) during three months storage at refrigeration temperature (4oC) and ambient condition (26-28oC) were studied. During storage, ascorbic acid, lycopene and protein content of the product decreased, whereas there was an increase in titratable acidity and total sugars in both the fortified jam under different storage conditions up to three months. The changes in physico-chemical parameters were more pronounced at ambient temperature as compare to refrigerated storage. The product was found to be nutritionally and microbiologically safe after three months of storage.
5/4/2020 6:26:22 PM +00:00
This study aims to determine effects of concentration and immersion duration of aloe vera and lemon juices in reducing formalin in the tofu soaked with the 5% formalin. This research was experimentally conducted by two Completely Randomized Designs.
5/4/2020 6:17:11 PM +00:00
In present investigation the efforts have been made to prepare a therapeutic Squash made from blend of kinnow-aonla and aloe vera juice extracts. Keeping the present view the investigation was carried out during 2015-16 under Complete Randomized Design with seven treatments and three replications in each.
5/4/2020 6:16:41 PM +00:00
The present study was conducted to evaluate the refrigerated storage (4±1˚C) stability of paneer incorporating crude extract (CE) prepared from Indian curd in comparison with conventional preservatives like lactic acid and nisin. Four different batches of paneer sample viz. control (C), paneer with CE (T1), 0.5% lactic acid (T2) and 10 ppm nisin (T3) were analyzed at every 3 days interval until day 12.
5/4/2020 6:15:04 PM +00:00
The effect of whey protein isolate concentrations (10%, 15% and 20%) as carrier agent on the properties of freeze dried aloe vera powder was studied. Addition of whey protein isolate in aloe vera juice yielded powder with free flowable properties.
5/4/2020 6:14:52 PM +00:00
Thực phẩm địa phương góp phần quan trọng về sự hấp dẫn của điểm đến đối với khách du lịch. Đồng bằng sông Cửu Long rất đa dạng món ngon đặc sản, nhưng chưa được đúc kết giới thiệu. Mục tiêu của bài viết nhằm giới thiệu các món đặc sắc của khu vực Đồng Bằng Sông Cửu Long thông qua chuyến khảo sát thực tế của sinh viên năm nhất ngành Ngôn Ngữ Anh. Kết quả khảo sát đúc kết được 16 đặc sản gồm các món như: Bò xào lá Giang, Gà hấp lá Chúc, Lẩu bò, Hủ tiếu Nam Vang, Bún măng vịt, Các sản phẩm từ cây Thốt Nốt, Bò nướng ngói, Bánh tráng nướng, Kem cuộn, Pizza hủ tiếu, Bánh xèo, Rượu trái Giác, Bánh Flan bí, Chè trôi nước, Bánh canh ghẹ và Nem nướng.
5/4/2020 5:04:17 PM +00:00
Food producers are increasingly asking for efficient quality control methods to satisfy the consumer and regulatory requirements to improve the production feasibility, quality sorting, automation and reduction in production cost and time. Generally in the food and the agricultural industries, chemical and microbiological analyses are done periodically by trained operators, which are expensive and require steps of extraction or sample pretreatment, increasing the time of analysis. Biosensors can overcome all these disadvantages by offering rapid, non-destructive and affordable methods for quality control. Considering all these aspects related to food and dairy industry, the development and use of biosensor has really became a boon. This paper highlights the basic concepts and applications of biosensor in food and dairy industry. Biosensors have the potential to produce an analytical revolution to resolve the challenges in the food and industries. This review gives an overview of various types of biosensors used in the food industry and outlines its future prospects.
5/4/2020 4:24:20 PM +00:00
Starch is the most abundant carbohydrate from the plant source.In different food processing sectors starch plays a vital role, includes thickening, gelling, consistency and shelf stability in various food applications. Irradiation plays an important role on the starch modification, it improves the viscosity of starch and plays a key role in the pasting properties. Irradiation dose was positively correlated to solubility and negatively correlated with relative crystallinity, thermal properties, and pasting properties.
5/4/2020 4:13:53 PM +00:00
American Food Restaurants (AFR) are uniquely designed restaurants accounting for a central and significant part of the Indian Food Service Industry. This study aims to draw attention towards lesser known aspects such as consumer’s mode of purchase and relevance of American foods and their monthly expenditure and per visit expenditure on American foods, for which data was collected from 90 consumers of American style foods and seven American Food Restaurants (AFR’s) were interviewed using a structured and pre-tested schedule in Bengaluru City and the collected data was analyzed using percentage analysis.
5/4/2020 4:13:29 PM +00:00
A research work was carried out to determine the drying characteristics of amla using cabinet tray dryer and open sun drying as drying methods at Department of Food Process Engineering, SHIATS, Allahabad in the year 2015-2016. The variety of amla fruit taken for the study was Chakaiya.
5/4/2020 4:12:58 PM +00:00
In India, most of the vegetables are processed before consumption and are cooked by boiling in water or roasting or deep-frying or microwaving. These cooking processes would bring about a number of changes in physical characteristics and chemical composition of vegetables. Thus, the present study helps to know the effect of different commonly used household processing methods on total antioxidant activity, flavanoid content and total polyphenols content of the selected vegetables. A total of six green leafy vegetables and five other vegetables namely red amaranthus, fenugreek, curry leaves, drumstick leaves, shepu, cabbage, ridge gourd, tomato, small brinjal, cluster bean and French bean were selected for the study.
5/4/2020 4:08:26 PM +00:00
The purpose of the study was undertaken to standardize processing protocol of fried snack and to evaluate economics of the developed product. Three treatments were prepared with incorporation of rosemary extract (T1), betel extract (T2) and their 1:1 combination (T3) in product by replacing amount (3%) of chicken powder from formulation to evaluate economics of the fried snack. All treatments and control group were deep fried at 1900C for 45 sec. to make the product.
5/4/2020 4:04:14 PM +00:00
Giáo trình Tài liệu công thức 70 món ăn dùng cho hệ chính quy năm học 2019 trình bày công thức các món ăn như: súp cua măng tây; canh rau dền nấu trứng bắc thảo; nộm hoa chuối tai lợn; xa lát Nga; hến xúc bánh đa; cơm rang thập cẩm; thịt bò nướng xả ớt; bún bò Nam Bộ; thịt gà rang muối….
5/4/2020 2:42:07 PM +00:00
There has been a great advancement in food processing methods over the years from traditional thermal processing to various non-thermal processings like high-pressure, electric field and radiations based methods. These methods have been found more effective and less damaging to food quality. This review describes the mechanism of inactivation of microbes due to these newer methods of food processing. These methods kill vegetative microbes but fail to effectively kill spores, but a combination of methods can be used to achieve the objective. These methods, however, can meet the demands of consumers for safe, nutritious, improved taste, texture and ready-to-eat food products.
5/4/2020 1:32:25 PM +00:00
The present study was conducted to standardize appropriate combination of aonlapapaya blends for preparation of jam and chutney, and to evaluate the changes in chemical constituents and overall acceptability of the products during storage. Jam and chutney prepared from 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100 ratio of aonla:papaya pulp were analyzed for changes in chemical constituents and overall acceptability at monthly interval during three months storage.
5/4/2020 1:27:04 PM +00:00
A ready to eat thermally processed rice pulav were developed using retort processing. The rice pulav processing parameters like temperature and time 115 to 125°C for 15 to 25 min respectively on the basis of descriptive sensory evaluation. The processing temperature and time of 117.67°C for 22.4 min was considered to be the most appropriate for retorting the rice pulav with overall acceptability of 7.46 and desirability 0.79. The developed product was subjected to various chemical, microbial and sensory analyses during storage for 180 days at ambient temperature (17 -37°C).
5/4/2020 1:21:18 PM +00:00
The study was undertaken to standardize a shelf-stable ready-to-eat pepper chicken using broiler meat by retort pouch processing. Three experiments were conducted, in the first experiment the recipe was standardized (pilot scale study) on the basis of sensory evaluation and in second experiment retort pouch processing temperature (F0 value) was determined based on references, commercial sterility test, visual observation, sensory evaluation and preliminary trials. The come up percentage was 27.27 and the F0 value was 7.2 minutes. In third experiment, shelf stability was assessed for a period of 90 days by microbiological, physico-chemical and sensory qualities by repeating the trials for six times. Results of the present study revealed that the pepper chicken from broiler meat was biochemically and microbially safe for the entire storage period.
5/4/2020 1:16:13 PM +00:00
Throughout the storage period, all microbial counts were within the acceptable limits of cooked meat products. No adverse effects were noticed on sensory scores for appearance, flavour, juiciness, texture and overall acceptability up to 30 days of storage. Therefore, restructured turkey meat nuggets can be prepared and could safely be stored for 21 days at 4 ± 1ºC in LDPE pouches under aerobic packaging.
5/4/2020 12:24:48 PM +00:00
The properties of total protein from whole pinkperch (Nemipterus japonicus) meat as affected by freezing and frozen storage at -20°C have been assessed. Three major protein components were indicated by gel filtration profile. The apparent reduced viscosity at zero protein concentration was 0.109 ml/mg. The gel forming ability of the meat was high as indicated by large strain and small strain test.
5/4/2020 12:21:35 PM +00:00
This study aimed to investigate the effect of adding chia seeds (Salvia hispanica) in the formulation of camel burger on the pH, TBA value, color measurements, microbiological analysis and sensory evaluation during cold storage at 4° C for 12 days. Results indicated that pH value of all camel burger samples slightly increased during the first 3 days of storage. No significant differences were found in pH value of control and formulated samples at any time of storage period.
5/4/2020 12:15:30 PM +00:00