Showing 201 - 220 results of 450 for search 'FOOD INGREDIENTS TECHNOLOGY', query time: 0.65s Refine Results
  1. 201
    Evaluation of nonvolatile components and antioxidant properties of Pleurotus eryngii base made into umami flavoring agent
    by JUAN, HSIN-WEI, 阮信維
    Published 2018
    “..., only the base of Pleurotus eryngii is accepted by consumers as ingredients of food. So this study used...”
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  2. 202
    Using Supercritical Carbon Dioxide to Extract the Functional Components from Sesame Seeds
    by Chih-Yu,Chien, 簡志宇
    Published 2013
    “... technology to replace conventional extraction methods sesame active ingredient can be developed and issued...”
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  3. 203
    Integrating Fuzzy C-means and Semantic Recommendation into Virtual Cloud Computing
    by Gui-Ren Lin, 林桂任
    Published 2018
    “.... Moreover, as the food contains various ingredients, this paper uses Jieba suite to filter and count...”
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  4. 204
    A Study on Evaluation Criteria on IoT Integration Service Provider of Fresh Cold Chain
    by Lin, Ming-Yi, 林明毅
    Published 2019
    “... process and sources and ingredients of food. From Organic Agriculture labels to TAP label, Taiwan's large...”
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  5. 205
    The Key Factors of Service Quality to Organic Restaurant based on P.Z.B Model
    by LU. TAI FAN, 呂岱芬
    Published 2009
    “.... With the progress of technology, gene manipulation and chemical ingredients are used in quantity into food products...”
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  6. 206
    Interactive recipe instructions : supporting cooks with better designs
    by Buykx, Lucy
    Published 2013
    “... food, how to plan meals, shop and prepare food and did not have need for technological support...”
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  7. 207
    A Study on Cleaning Ability of Detergents on the Market
    by Yen-Ting Yang, 楊雁婷
    Published 2009
    “... the concentration of main ingredients on the package. Because of these, the problem of consumers’ authority should...”
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  8. 208
    The financial and economic feasibility of biodigester use and biogas production for rural households.
    by Smith, Michael T.
    Published 2013
    “... between the various classes (layers) in an economy, the key ‘ingredients’ of sustainable economic...”
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  9. 209
    Effect of transglutaminase and cyclodextrinase on the rheological and shelf-life characteristics of oat bread
    “... (Food Technology) Department of Food Technology Faculty of Applied Sciences 2014 === The aim...”
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  10. 210
    A Study on Supercritical Fractionation for Lemon Essential Oil
    by Jhang, Jhe-Wei, 張哲維
    Published 2017
    “... of unique aromas. After purification of chemical technology, they are widely used in food, cosmetics...”
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  11. 211
    The “Good Companion” Juice Bar in China
    by YANTING JIANG, 蒋妍婷
    Published 2018
    “... land, which reduces food supply and cause higher food prices. The commercial use of indoor farming...”
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  12. 212
    Effects of sodium bicarbonate and antioxidant on catechin content and color of green tea drink
    by Hui-Wen Lo, 羅惠文
    Published 2016
    “... to food ingredients and additives as well as the food safety issues, manufacturers tend to reduce the use...”
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  13. 213
    Industrial IoT effect on SMEs Innovative Business Model in Taiwan- A Case Study for Smart Pig Farming
    by HUANG,WEI-TA, 黃偉達
    Published 2018
    “... of traceability of food ingredients. In addition, the decentralization of C2B's innovative business model allows...”
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  14. 214
    The Study of Quality of Employee Restaurant in High-Tech Company
    by Hsieh Tung-Chang, 謝東彰
    Published 2015
    “...碩士 === 高苑科技大學 === 資訊科技應用研究所 === 103 === The study is to investigate the favor of food ingredients...”
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  15. 215
    Design and Implementation of a Smart Refrigerator System based on UHF RFID
    by Ming-Kai Chen, 陳銘凱
    Published 2015
    “... and technological breakthroughs, technological integration has made modern life increasingly convenient. Food...”
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  16. 216
    Characterizing Interfacial and Bulk Interactions Between Cellulose Ethers and Bile Salts: Impact on In Vitro Lipid Digestion
    by Zornjak, Jennifer Anne
    Published 2020
    “... and common food additives, might be promising ingredients to control lipid digestion either by creating...”
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  17. 217
    Impacts of freeze–drying operation on the storage properties, commercial quality, and bioactive compounds of pickled cabbage
    by Chu-Mei Huang, 黃祝眉
    Published 2011
    “... is an important topic for the food processing. Freeze-drying is a processing technology that less destroying...”
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  18. 218
    Cross-border alliance matching platform for the high-tech industry in Asia
    by Katsuhiko Misawa, 三澤勝彥
    Published 2015
    “... of analogy, new technologies can be compared to the cooking of food. Startup companies often do not have...”
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  19. 219
    A Hybrid Scheme for Restaurant Sales Forecasting by Integrating Clustering Algorithm and Ensemble Learning
    by Sheng-Chih Lu, 盧聖智
    Published 2013
    “... to the non-storage properties and the variety of ingredients and perishable nature in restaurant industry...”
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  20. 220
    Genetically modified white maize in South Africa : consumer perceptions and market segmentation
    by Vermeulen, Hester
    Published 2013
    “... familiar products containing new ingredients. The introduction of genetically modified food products...”
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