Food & Beverage

all related to processed food, food science and food regulation

Sulfuroso en la Elaboración de Vinos. Alternativas

3.5
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Authors: 
Raúl F. Guerrero Hidalgo
Authors: 
Emma Cantos Villar
Authors: 
Belén Puertas García
Authors: 
Víctor Ortiz Somovilla
Publisher: 
Junta de Andalucía
Year: 
2,015

CODEX Directrices sobre Etiquetado Nutricional

4
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Finalidad de las Directrices

Velar por que el etiquetado nutricional:

Authors: 
FAO/OMS
Publisher: 
FAO/OMS
Year: 
2,013

CODEX Guidelines on Nutrition Labelling

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Purpose of the Guidelines

To ensure that nutrition labelling is effective:

  • in providing the consumer with information about a food so that a wise choice of food can be made;
  • in providing a means for conveying information of the nutrient content of a food on the label;
  • in encouraging the use of sound nutrition principles in the formulation of foods which would benefit public health;
  • in providing the opportunity to include supplementary nutrition information on the label.

 

Authors: 
FAO/WHO
Publisher: 
FAO/WHO
Year: 
2,013

Vitamin Retention in Eight Fruits and Vegetables: A Comparison of Refrigerated and Frozen Storage

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Authors: 
Ali Bouzari,
Authors: 
Dirk Holstege
Authors: 
Diane M. Barrett
Publisher: 
Journal of Agricultural and Food Chemistry
Year: 
2,014

Mineral, Fiber, and Total Phenolic Retention in Eight Fruits and Vegetables: A Comparison of Refrigerated and Frozen Storage

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Authors: 
Ali Bouzari
Authors: 
Dirk Holstege
Authors: 
Diane M. Barrett
Publisher: 
Journal of Agricultural and Food Chemistry
Year: 
2,014

Predictive Microbiology Coupled with Gas (O2/CO2) Transfer in Food/Packaging Systems: How to Develop an Efficient Decision Support Tool for Food Packaging Dimensioning

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Authors: 
Estelle Chaix
Authors: 
Olivier Couvert
Authors: 
Carole Guillaume
Authors: 
Nathalie Gontard
Authors: 
Valerie Guillard
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2,015

Harina de lúcuma (Pouteria obovata) obtenida por método combinado aire caliente y microondas

4
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Authors: 
Stiben Arteaga
Authors: 
Carlos Flores
Authors: 
Jorge Jara
Authors: 
Ciro Guevara
Publisher: 
Agroindustrial Science, Universidad Nacional de Trujillo
Year: 
2,013

Jams, Jellies, and Other Fruit Spreads

4.666665
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Jams, jellies, preserves, conserves, marmalades, and butters are all gelled or thickened fruit products. Most are cooked and preserved with sugar. Their individual characteristics depend on the kind of fruit used and the way it is prepared, the ingredients and their proportions in the mixture, and the method of preparation.

Authors: 
LuAnn Duncan
Authors: 
Beth Gaydos
Authors: 
Sharron Coplin
Authors: 
Pat Shenberger
Authors: 
Lydia Medeiros
Publisher: 
The Ohio State University
Year: 
2,009

Efecto de la concentración de albedo y sacarosa sobre las características fisicoquímicas, reológicas y aceptabilidad general en cremogenado de granadilla (Passiflora ligularis)

4.57143
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Authors: 
Julio Aguilar
Authors: 
Mario Espinoza
Authors: 
Jhonatan Cabanillas
Authors: 
Elvia Gómez
Authors: 
Luder Valverde
Authors: 
Diego Benavides
Publisher: 
Agroindustrial Science, Universidad Nacional de Trujillo
Year: 
2,014

Potenciación de la capacidad antioxidante mediante interacción sinergista entre bioactivos de frutas nativas colombianas

5
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Authors: 
Jeanine Kathleen Peñaloza
Authors: 
Benjamin Alberto Rojano
Publisher: 
Revista Alimentos Hoy
Year: 
2,014
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