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Forage quality, evaluation, and utilization
1994
Fahey, George C.
Forage quality, evaluation, and utilization
1994
Fahey, George C.
Evaluation of pasta cooking quality
1994
D'Egidio, M.G. (Istituto Sperimentale per la Cerealicoltura, Rom (Italy)) | Nardi, S.
Verschiedene Methoden zur Bestimmung der Kochqualitaet von Teigwaren zur Ergaenzung der sensorischen Bewertung werden diskutiert. Ausserdem werden die verschiedenen Qualitaetseigenschaften, die fuer die Bewertung des Kochpotentials von Teigwaren wichtig sind, beschrieben: Festigkeit, Konsistenz und Kompressibilitaet; Elastizitaet und Klebrigkeit. Eingegangen wird auf eine Methode zur Bestimmung der gesamtorganischen Substanz und auf physikalische und rheologische Messungen. Es wird darauf hingewiesen, dass eine objektive Methode zur Messung des Kochpotentials eine sehr hohe Korrelation mit der sensorischen Bewertung der Teigwarentextur haben muss, leicht durchfuehrbar ist und eine hohe Reproduzierbarkeit zwischen verschiedenen Laboratorien gewaehrleistet. Ausserdem muessen die Methoden in der Lage sein, Unterschiede in den Textureigenschaften im Zusammenhang mit bestimmten verfahrenstechnischen Einfluessen (Niedrig- und Hochtemperaturtrocknung) sicher zu erfassen.
Mostrar más [+] Menos [-]Protein quality evaluation of sprouted maize.
1994
Gupta H.O.
What is quality? Definition, measurement and evaluation of meat quality
1994
Hofmann, K. (Bundesanstalt fur Fleischforschung, E.-C.-Baumannstrasse 20, 95326 Kulmbach (Germany))
Total quality management for hospital nutrition services
1994
Schiller, M. Rosita | Miller-Kovach, Karen | Miller, Mary Angela
Designed to help nutrition professionals build and sustain an effective total quality management program for nutrition services in hospitals, skilled nursing facilities, nursing homes, etc. Provides a discussion of quality assessment, monitoring, and evaluation. Includes background information on total quality management and its adaptation to health care settings and a discussion of departmental systems and tools for quality management. Deals with the quality monitoring and evaluation process, and offers suggestions for managing the quality process. Contains references and examples from dietetic practice.
Mostrar más [+] Menos [-]New chemical-physical controls in dairy products evaluation
1994
Giangiacomo, R. (Istituto Sperimentale Lattiero Caseario, Lodi, Milan (Italy))
Rheological and sensorial properties of foaming dairy products
1994
Rohenkohl, H. (Deutsches Institut fuer Lebensmitteltechnik, Quakembruck (Germany, F.R.))
New microbiological parameters in evaluation of pasteurized dairy products
1994
Lodi, R. (Consiglio Nazionale delle Ricerche, Milan (Italy). Centro per lo Studio Tecnologico, Bromatologico e Microbiologico del Latte)
Significance and technology of light products [milk products]
1994
Eyer, H. (Forschungsanstalt fuer Milchwirtschaft, Bern (Switzerland))
[The "light" products of the dairy industry have reached a strong position on the markets of many countries, nowadays. As a matter of fact, these products meet the requirements of part of the consumers. Nevertheless, whether the use of these products is justified and they are really useful to increase the sales of milk-derived products can be discussed. We must not forget that "light" products offer the researchers and the experts the possibility of using new technologies and of creating products with new characteristics. In fact, the development of "light" products can become a useful instrument to defy competition] | I prodotti "light" dell'industria lattiero-casearia hanno conquistato, oggigiorno, una posizione consolidata sul mercato di molti paesi. Infatti, tali prodotti corrispondono, evidentemente, alle aspettative di una parte dei consumatori. Tuttavia, e' discutibile se l'utilizzo di tali prodotti sia giustificato e se siano effettivamente utili per incrementare il totale delle vendite dei derivati del latte. Non va pero' dimenticato che i prodotti "light" offrono al ricercatore ed all'esperto la possibilita' di utilizzare nuove tecnologie e di creare prodotti con nuove caratteristiche. Infatti, lo sviluppo dei prodotti "light" puo' riuscire un utile mezzo per combattere la concorrenza
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