{"id":22966,"date":"2024-09-17T08:28:38","date_gmt":"2024-09-17T00:28:38","guid":{"rendered":"https:\/\/thei.hhe-service.com\/?p=22966"},"modified":"2025-04-14T17:28:20","modified_gmt":"2025-04-14T09:28:20","slug":"developing-and-evaluating-new-upcycled-food-products","status":"publish","type":"post","link":"https:\/\/thei.edu.hk\/sc\/developing-and-evaluating-new-upcycled-food-products\/","title":{"rendered":"\u5f00\u53d1\u548c\u8bc4\u4f30\u5347\u7ea7\u518d\u9020\u65b0\u98df\u54c1"},"content":{"rendered":"
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Miss SHAHID UBEAD Maahin, CAM Alumni, Department of Hospitality and Business Management<\/strong><\/p>

\u6881\u7fe0\u6069\u535a\u58eb<\/a>, Lecturer, Department of Hospitality and Business Management<\/strong><\/p>

\u519c\u4e1a\u98df\u54c1\u5de5\u4e1a\u7684\u6301\u7eed\u5f00\u53d1\u4f1a\u4ea7\u751f\u5927\u91cf\u7684\u98df\u7269\u526f\u4ea7\u54c1\uff0c\u5373\u7531\u519c\u4e1a\u98df\u54c1\u751f\u4ea7\u7684\u65e9\u671f\u8fc7\u7a0b\u6240\u884d\u751f\u51fa\u6765\u7684\u526f\u4ea7\u54c1\u3002\u8fd9\u4e9b\u526f\u4ea7\u54c1\u4e00\u822c\u5177\u6709\u5f88\u9ad8\u7684\u8425\u517b\u6027\u548c\u529f\u7528\u6027\uff0c\u4f8b\u5982\u82f9\u679c\u6e23\u662f\u5728\u88fd\u4f5c\u82f9\u679c\u6c41\u65f6\u6240\u4ea7\u751f\u7684\u52a0\u5de5\u5e9f\u6599\uff0c\u8fd9\u5305\u62ec\u679c\u76ae\u3001\u679c\u6838\u3001\u79cd\u5b50\u3001\u830e\u548c\u8f6f\u7ec4\u7ec7 (Kennedy et al., 2019)\u3002\u8fd1\u5e74\u6765\uff0c\u5bf9\u9ad8\u9644\u52a0\u503c\u548c\u8425\u517b\u4e30\u5bcc\u7684\u98df\u54c1\u7684\u9700\u6c42\u4e0d\u65ad\u589e\u52a0\uff0c\u76f4\u63a5\u63a8\u52a8\u4e86\u884c\u4e1a\u5185\u7684\u65b0\u4ea7\u54c1\u5f00\u53d1\uff0c\u800c\u5347\u7ea7\u518d\u9020\u98df\u54c1\u6b63\u662f\u5176\u4e2d\u4e00\u79cd\u65b0\u53d1\u5c55\u3002\u98df\u54c1\u884c\u4e1a\u5c55\u793a\u4e86\u98df\u7269\u526f\u4ea7\u54c1\u53ef\u4f5c\u4e3a\u4e73\u5316\u5242\u3001\u589e\u5473\u5242\u6216\u9632\u8150\u5242\u7b49\u591a\u79cd\u7528\u9014\uff0c\u53ca\u4ee5\u526f\u4ea7\u54c1\u4f5c\u4e3a\u5f00\u53d1\u65b0\u5f62\u5f0f\u98df\u54c1\u7684\u539f\u6750\u6599\u3002<\/p>

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\u56fe\u4e00\u3001\u7eff\u9999\u8549\u751f\u7269\u8d28\u00a0<\/strong><\/p><\/td>

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\u56fe\u4e8c\u3001\u82f9\u679c\u6e23<\/strong><\/p><\/td><\/tr><\/tbody><\/table>

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\u56fe\u4e09\u3001\u83dc\u84df\u6c34<\/strong><\/p>

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\u56fe\u56db\u3001\u7eff\u9999\u8549\u751f\u7269\u8d28\u7c9f\u7c73\u6d53\u6c64<\/strong><\/p>

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\u56fe\u4e94\u3001\u82f9\u679c\u6e23\u5de7\u514b\u529b\u66f2\u5947<\/strong><\/p>

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\u56fe\u516d\u3001\u83dc\u84df\u6c34\u871c\u6843<\/strong><\/p>

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\u9e23\u8c22\uff1a\u672c\u7814\u7a76\u9879\u76ee\u5f97\u5230\u4e2d\u56fd\u9999\u6e2f\u7279\u522b\u884c\u653f\u533a\u7814\u7a76\u8d44\u52a9\u5c40\u7684\u8d44\u52a9 (\u9879\u76ee\u7f16\u53f7\uff1aUGC\/IDS(R)25\/20)\u3002<\/p>

\u53c2\u8003\u6587\u732e:<\/p>

  • Auriema, B. E., Corr\u00eaa, F. J., B., de Toledo Guimar\u00e3es, J., Tha\u00eds dos Santos Soares, P., Rosenthal, A., Zonta, E., Rosa, R., C., C., Luchese, R. H., Esmerino, E. A., and Mathias, S. P. (2021) \u201cGreen banana biomass: Physicochemical and functional properties and its potential as a fat replacer in a chicken mortadella\u201d.\u00a0LWT<\/em>, 140.<\/li>
  • Cassano, A., Conidi, C., Ruby Figueroa, R., and Castro Mu\u00f1oz, R. (2015) \u201cA Two-Step Nanofiltration Process for the Production of Phenolic-Rich Fractions from Artichoke Aqueous Extracts\u201d.\u00a0International Journal of Molecular Sciences,\u00a0<\/em>16 (12), 8968\u20138987.<\/li>
  • Kennedy, M., List, D., Lu, Y., Foo, L. Y., Newman, R. H., Sims, I. M., Bain, P. J. S., Hamilton, B., and Fenton, G. (2019) \u201cApple Pomace and Products Derived from Apple Pomace: Uses, Composition and Analysis\u201d. In: Linskens, H.F., Jackson, J.F. (eds)\u00a0Analysis of Plant Waste Materials. Modern Methods of Plant Analysis<\/em>, vol 20. Springer, Berlin, Heidelberg.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

    Miss SHAHID UBEAD Maahin, CAM Alumni, Department of Hospitality and Business Management Dr LEUNG Tsui Yan Vicky, Lecturer, Department of Hospitality and Business Management The agriculture and food (agro-food) industry constantly develops and produces large volume of food by-products – … <\/p>","protected":false},"author":104,"featured_media":45043,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[75],"tags":[24],"ppma_author":[194,197,196],"class_list":["post-22966","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-impact-research","tag-alumni"],"yoast_head":"\nDeveloping and Evaluating New Upcycled Food Products - Technological and Higher Education Institute of Hong Kong<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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