Food & Beverage

all related to processed food, food science and food regulation

Prevention and Reduction of Food and Feed Contamination

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This first edition contains all the codes of practice related to the prevention and reduction of contaminants (e.g., mycotoxins, heavy metals and chemicals) in foods and/or feeds.

Contents:

Authors: 
Codex Alimentarius Commission
Publisher: 
FAO and WHO
Year: 
2,012

Proximate Composition, Amino Acids and Vitamins Profile of Pleurotus citrinopileatus Singer: An Indigenous Mushroom in Kenya

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Authors: 
Fredrick Musieba
Authors: 
Sheila Okoth
Authors: 
Richard K. Mibey
Authors: 
Stella Wanjiku
Authors: 
Knight Moraa
Publisher: 
American Journal of Food Technology
Year: 
2,013

Caracterización química y sensorial de vino artesanal de melón (Cucumis melo L. var. reticulatus Naud., cv. Ovation)

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Authors: 
C. Padín
Authors: 
J. Goitia
Authors: 
R. Hernández
Authors: 
I. Leal
Publisher: 
Revista Venezolana de Ciencia y Tecnología de Alimentos
Year: 
2,012

Total phenolic and flavonoid contents, and in vitro antihypertension activity of purified extract of Indonesian cashew leaves (Anacardium occidentale L.)

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Authors: 
Agung Endro Nugroho
Authors: 
Abdul Malik
Authors: 
Suwidjiyo Pramono
Publisher: 
International Food Research Journal
Year: 
2,013

Migration of Chemical Compounds from Packaging Polymers during Microwave, Conventional Heat Treatment, and Storage

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Authors: 
Kanishka Bhunia
Authors: 
Shyam S. Sablani
Authors: 
Juming Tang
Authors: 
Barbara Rasco
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2,013

Grado de aceptabilidad de Stevia (Stevia rebaudiana B.) en infusión en una bebida de manzanilla (Matricaria chamomilla L.)

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Authors: 
Víctor Vásquez-Villalobos
Authors: 
Raul Blas
Authors: 
Luis Collantes
Authors: 
Marlon Echevarría
Authors: 
Carlos Gordillo
Authors: 
Neiver Guerrero
Authors: 
Roberto Rodríguez
Authors: 
Julia Vásquez
Publisher: 
Agroindustrial Science, Universidad Nacional de Trujillo, Perú
Year: 
2,012

Guía de Requisitos Técnicos para Exportar Alimentos a la R.P. CHINA

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Factores como el crecimiento de la población, el aumento del ingreso disponible, y un fuerte proceso de urbanización en Asia, han afectado tanto la oferta como la demanda por alimentos, contribuyendo a situaciones de inseguridad alimentaria en algunas economías de la región porque no logran producir la cantidad dealimentos necesaria para alimentar a su población.

Authors: 
Omar Odarda
Authors: 
Ornella Bonansea
Authors: 
Matias Lusardi
Authors: 
Hernán Viola
Publisher: 
Ministerio de Agricultura, Ganadería y Pesca, Argentina
Year: 
2,013

Functional Properties and Postharvest Utilization of Commercial and Noncommercial Banana Cultivars

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Authors: 
Tonna A. Anyasi
Authors: 
Afam I. O. Jideani
Authors: 
Godwin R. A. Mchau
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2,013

Potencial de recuperación de aceite a partir de pulpa de asaí (Euterpe olerácea Mart.) producido en el pacífico colombiano

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Authors: 
Ligia Inés Rodríguez
Authors: 
Lorena Hasbleidy Ramírez
Publisher: 
Revista Alimentos Hoy, Asociación Colombiana de Ciencia y Tecnología de Alimentos
Year: 
2,013

Process Development for Spray Drying of Ber (Ziziphus jujube L.) Juice

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Authors: 
V.K. Singh
Authors: 
B.L. Mandhyan
Authors: 
Sheela Pandey
Authors: 
R.B. Singh
Publisher: 
American Journal of Food Technology
Year: 
2,013
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