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传统中餐烹饪方式对食材品质的影响研究 被引量:4
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作者 郭臣 《食品安全导刊》 2023年第5期120-122,共3页
中华饮食文化源远流长,传统中餐烹饪方式是其重要体现方式之一。本文分析了食材品质对食品安全和人体健康的重要性,探讨了清蒸、红烧、火锅和炖汤等传统中餐烹饪方式的特点及其对食材品质的影响,并提出继承和发扬传统中餐烹饪方式的措施... 中华饮食文化源远流长,传统中餐烹饪方式是其重要体现方式之一。本文分析了食材品质对食品安全和人体健康的重要性,探讨了清蒸、红烧、火锅和炖汤等传统中餐烹饪方式的特点及其对食材品质的影响,并提出继承和发扬传统中餐烹饪方式的措施,以推动中华饮食文化的传承和发展。 展开更多
关键词 传统 中餐烹饪方式 食材品质 影响研究
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食品科学中不同加工方法对食材品质的影响研究
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作者 张太平 伊星垚 《食品安全导刊》 2023年第17期174-176,共3页
食品加工是将原始食材通过各种处理手段转化为具有更好可储藏性、便于消费和满足人们需求的食品产品的过程。随着社会经济的发展和人们对食物质量和多样化的追求,对食品科学中不同加工方法对食材品质的影响进行研究显得尤为重要。基于此... 食品加工是将原始食材通过各种处理手段转化为具有更好可储藏性、便于消费和满足人们需求的食品产品的过程。随着社会经济的发展和人们对食物质量和多样化的追求,对食品科学中不同加工方法对食材品质的影响进行研究显得尤为重要。基于此,本文研究了食品科学中不同加工方法对食材品质的影响。 展开更多
关键词 品科学 加工方法 食材品质
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森态环境对食材营养与安全品质的积极影响及认证标准建设价值
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作者 孙新 夏远庆 《中国食品工业》 2022年第22期47-50,共4页
森态作为生态理念的创新、细化和延伸,对于标记长白山等林体环境及其物产资源的独特品质极具识别度和成长价值。现阶段,种植、养殖为主要的食材供给源头,食材营养和安全品质与生长环境密切相关。森态物产作为源自生态环境的稀缺资源,其... 森态作为生态理念的创新、细化和延伸,对于标记长白山等林体环境及其物产资源的独特品质极具识别度和成长价值。现阶段,种植、养殖为主要的食材供给源头,食材营养和安全品质与生长环境密切相关。森态物产作为源自生态环境的稀缺资源,其涵养能力、营养构成和安全系数亟须规范认证,以确认并保护森态食材的生物效价、资源品质。 展开更多
关键词 森态资源 食材品质 认证体系
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Quality Management Research on the Purchasing of Food Processing Enterprises
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作者 魏国辰 王海鹏 《Agricultural Science & Technology》 CAS 2013年第12期1870-1876,共7页
In order to improve the purchased goods quality management level of food processing enterprises, the causes of quality management problems were ana- lyzed, which were classified into four categories, namely, natural t... In order to improve the purchased goods quality management level of food processing enterprises, the causes of quality management problems were ana- lyzed, which were classified into four categories, namely, natural toxins in raw ma- terials, quality problems in planting and breeding, quality problems in transportation, quality problems in delivery acceptance. Then, based on the causes, eight measures to improve goods purchasing management were put forward, and graphs were used to illustrate the corresponding countermeasure to each cause. This study is of theo- retical significance for the food processing enterprises to improve the quality man- agement of purchased goods through formulating improvement measures based on their operating states. 展开更多
关键词 Food processing enterprises Raw materials Purchased goods quality Quality improvement measures
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Economic analysis in product design——A case study of a TCM dietary supplement
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作者 Yuen Shan Cheng Ka Yip Fung +1 位作者 Ka Ming Ng Christianto Wibowo 《Chinese Journal of Chemical Engineering》 SCIE EI CAS CSCD 2016年第1期202-214,共13页
An approach for the economic analysis of chemical product design is proposed. It takes into account of customers' preference on product quality and economic considerations such as pricing, profit, market share, ca... An approach for the economic analysis of chemical product design is proposed. It takes into account of customers' preference on product quality and economic considerations such as pricing, profit, market share, capital investment, and operating cost. The activities needed to support business decision making – identifying product quality, estimating product cost, calculating financial metrics, and performing make–buy analysis – are discussed.The design of a Ganoderma lucidum dietary supplement, a traditional Chinese medicinal(TCM) product, is used to illustrate all the activities in this approach. 展开更多
关键词 Product design Product conceptualization TCM dietary supplement Economic analysis Make–buy analysis
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