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Sodium, sugar, and fat content of complementary infant and toddler foods sold in the United States, 2015
baby foods fat sodium sugar toddler
2018/11/14
Background: As part of a healthy diet, limiting intakes of excess sodium, added sugars, saturated fat, and trans fat has been recommended. The American Heart Association recommends that children aged ...
猪肉肌内脂肪含量的可见/近红外光谱在线检测（On-line Prediction of Intramuscular Fat Content in Pork Muscle with Visible/Near-infrared Spectroscopy）
猪肉 肌内脂肪含量 在线检测 小波消噪
2010/12/28
研究基于可见/近红外光谱分析技术的新鲜猪肉肌内脂肪含量在线检测。实验样本为208份背最长肌，实验时样品以0.25m/s的速度运动，采集可见/近红外漫反射光谱，进行小波消噪处理后，结合不同的光谱预处理方法建立肌内脂肪含量的偏最小二乘回归模型。研究发现采用db6小波在6层分解后以极大极小原理选择阈值进行消噪效果较好；消噪的光谱直接建立的PLSR模型预测性能较差，经过多元散射校正、变量标准化及微分等预...
Studies on Quality of Fatty Acids and Properties of Skin and Digestive Fat Content Oils from Some Iranian Fishes
Extraction fishes oils iodine Iran peroxide
2010/9/29
Fatty acids with several double bonds omega -3 and omega- 6 in fish oil decrease heart disease risk.In this research, Iodine, peroxide and acidic indexes of oils obtained from some fishes species of P...
Effects of tsao-ko, Turmeric and Garlic on Body Fat Content and Plasma Lipid Glucose and Liver Lipid Levels in Mice（A comparative Study of Spices）
Tsao-ko, Turmeric Garlic Amomum tsao-ko Crevost et Lemair
2009/5/20
The purpose of this study was to compare the long-term effects of small intakes of tsao-ko, turmeric and garlic on the levels of body fat, plasma lipids, lipid peroxides, glucose and liver lipids in a...
Effects of Fat Content on the Sensory Properties, Melting, Color, and Hardness of Ice Cream
ice cream fat sensory properties
2008/3/28
Ice creams were prepared that varied only in the percentage of milk fat (0.1, 3, 7, or 10%) and the corresponding total solids. All mixes were formulated to have similar freezing points and percentage...
Effect of Milk Fat Content on Flavor Perception of Vanilla Ice Cream
vanilla flavor fat content ice cream
2008/3/28
The effects of milk fat concentration on flavor perception of vanilla ice cream (with 0.5 to 10% fat) were studied by sensory analyses. The percentage of free vanillin in the ice cream was determined ...