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drying process) ëçÖÆ±£²Ø curing preservation (preserved by curing process) ÑÎ×Õ salting ½´×Õ saucing ÌÇ×Õ sugaring Ëá×Õ pickling Ôã×Õ cured or pickled with germented grains ·øÕÕ±£²Ø irradiation preservation »¯Ñ§±£²Ø chemical preservation ³ÉÊì ripening ºóÊì maturation Ãð¾ú sterilization ³¬¸ßÎÂ˲ʱÃð¾ú ultra high temperature short time sterilization ÉÌÒµÎÞ¾ú commercial sterilization Ïû¶¾ disinfection °ÍÊÏÏû¶¾ pasteurization ½ÓÖÖ inoculation Åà¾ú cultivation Ⱦ¾ú microbiological contamination £¨ contamination £© ʳƷ°ü×° food packaging ¡¡£¨ food packing £¬ food package £© Õæ¿Õ°ü×° vacuum packing ³äÆø°ü×° gas flush packaging £¨ gas packing £© ÎÞ¾ú°ü×° aseptic packaging £¨ aseptic packing £© ÓªÑøËØ nutrient µ°°×ÖÊ protein ´Öµ°°×ÖÊ crude protein Ö²Îïµ°°× vegetable protein ¶¯Îïµ°°× animal protein µ°°×ÖÊÓªÑøÑ§ÆÀ¼Û¡¡ nutritional evaluation µ°°×ÖʱäÐÔ protein denaturation µ°°×ÖÊ»¥²¹ complementary action of protein °±»ùËá amino acid ±ØÐè°±»ùËá essential amino acid Ö¬·¾ fat (oil and fat) ´ÖÖ¬·¾ crude fat Ö¬·¾Ëá fatty acid ±¥ºÍÖ¬·¾Ëá saturated fatty acid ²»±¥ºÍÖ¬·¾Ëá unsaturated fatty acid ̼ˮ»¯ºÏÎï carbohydrate ÓÐЧ̼ˮ»¯ºÏÎï effective carbohydrate ´ÖÏËά crude fiber ÉÅʳÏËά dietary fiber ¿óÎïÖÊ mineral matter ΢Á¿ÔªËØ trace element άÉúËØ vitamin Ö¬ÈÜÐÔάÉúËØ liposoluble vitamin (fat soluble vitamin) Ë®ÈÜÐÔάÉúËØ water soluble vitamin ÿÈÕÍÆ¼öµÄÓªÑøËØ¹©¸øÁ¿ (RDA) recommended daily nutrient allowance Ë®·Ö moisture content Ë®·Ö»î¶È water activity ÈÈÁ¿ calorie ¹ÌÐÎÎï solid content ¿ÉÈÜÐÔ¹ÌÐÎÎï soluble solid ²»ÈÜÐÔ¹ÌÐÎÎï insoluble solid ʳƷÎÛȾ food contamination ÉúÎïÐÔÎÛȾ biologic contamination »¯Ñ§ÐÔÎÛȾ chemical contamination ·ÅÉäÐÔÎÛȾ radioactive contamination ÖØ½ðÊô heavy metal ΢ÉúÎï¶¾ËØ microbial toxin ũҩ²ÐÁô residue of pesticide ÊÞÒ©²ÐÁô residue of veterinary drug ʳÎïÖж¾ food poisoning Ëá°Ü rancidity ¸¯°Ü spoilage ù±ä mould ºÖ±ä browning ʳÎﰲȫ¶¾ÀíѧÆÀ¼Û toxicological evaluation for food safety ÈËÌåÿÈÕÔÊÐíÉãÈëÁ¿ (ADI) acceptable daily intake (ADI) ʳƷ¸Ð¹Ù¼ìÑé sensory analysis ( sensory evaluation) ¸Ð¹ÙÌØÐÔ organoleptic attribute ʳƷÀí»¯¼ìÑé food physical and chemical analysis ×ÜÌÇ total reducing sugar »¹ÔÌÇ reducing sugar Ëá¶È acidity ×ÜËá total acid µâ¼Û iodine value Ëá¼Û acid value %0 |
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