ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1992.tb01722.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

In today's world, any organization that is engaged in serious quality and productivity improvement efforts but is not routinely and extensively conducting statistically designed experiments is either deluding itself deluding others, or both. Gunter (1989)The statistical design of experimentation has been used by the food industry as quality engineering technology to counter causes of poor quality in both off‐line and on‐line quality control for many years. Recently, a new approach to statistical design of experimentation has emerged in the automotive industry based on Taguchi methods. This paper reviews Taguchi's system of experimental design and data analysis and some of the improvements which have been made to them since their adoption in America and Europe. It also seeks to evaluate, on the basis of this review, the potential for application of Taguchi methods in the design and development of food products and proces

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1992.tb01723.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

The role of lipids, particularly saturated fats, in the development of atherosclerosis and other heart diseases has been widely accepted. It is generally recommended that animal food products, namely, eggs, meat and dairy products, especially butter, butteroil, ghee, cheese, etc, which contain high levels of saturated fatty acids, should be minimized in the diet. The diet‐heart issue and the role of fats in the development of atherosclerosis are reviewed with emphasis on the need to explore other factors which significantly affect the circulation of blood. It is concluded that it is not the type of fat but the balance of dietary components that contributes to the development of atherosclerosi

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1992.tb01724.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1992.tb01725.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

Four combinations of pure microbial cultures previously isolated from Kopanisti cheese were used and assessed as inoculums of the fresh cheese curd, instead of the ripe Kopanisti of questionable quality which is traditionally used. These cultures werePenicillium K1; Penicillium K1+ Trichosporon beigelii; PenicilliumK1+ Kluyveromyces marxianus var lactis;andPenicillium K1+ Rhodotorula mucilaginosa.The cheeses produced were all of good quality with no significant differences in organoleptic evaluation, moisture or free fatty acid content, although significant differences in pH and cheese proteolysis were found. In all ripe cheeses the yeasts ofTrichosporon beigeliiandKluyveromyces marxianus var lactiswere the predominant species, while the mouldPenicillium K1was not found. These pure microbial cultures, especially the combination ofPenicillium K1+ Trichosporon beigelii,show that it is possible to successfully substitute the inoculum of ripe Kopanisti cheese.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1992.tb01726.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY