Food & Beverage

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all related to processed food, food science and food regulation

Efecto de la Osmodeshidratación Sobre el Contenido de Antocianinas y Capacidad de Rehidratación de Arándanos (Vaccinium corymbosum L.) Liofilizados

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Authors: 
Hubert Arteaga
Authors: 
Mario Espinoza
Authors: 
Julio Aguilar
Authors: 
Elvia Gómez
Authors: 
Jhonatan Cabanillas
Authors: 
Miguel Santa Cruz
Publisher: 
Escuela de Ingeniería Agroindustrial
Year: 
2,015

Efecto del Curado Sobre las Propiedades Térmicas del Almidón de Camote (Ipomoea batatas L.)

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Authors: 
Laura Linares
Authors: 
Milber Ureña
Authors: 
Jenny Ruales
Publisher: 
Escuela de Ingeniería Agroindustrial
Year: 
2,015

Producing Quality Walnuts: Food Safety Starts on the Farm

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Walnut growers can minimize the potential for foodborne illness outbreaks resulting from crop contamination by following good agricultural practices. Bacteria that cause foodborne illnesses such as Salmonella and E. coli O157:H7 can be found in animal and human feces. Potential for contamination of walnuts with these organisms is highest during harvest when the nuts are dropped to the ground. This brochure highlights procedures that can be applied to minimize potential for on-farm contamination of walnuts.

Authors: 
Bruce Lampinen
Publisher: 
University of California

Efecto del Tiempo de Congelación en la Capacidad de Rehidratación de la Pitahaya Amarilla (Selenicereus megalanthus) Liofilizada

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Authors: 
Polito Michael Huayama Sopla
Authors: 
Idelso Tirado Uriarte
Publisher: 
Universidad Nacional de Trujillo
Year: 
2,013

Chia (Salvia hispanica L.) Oil Extraction Using Different Organic Solvents: Oil Yield, Fatty Acids Profile and Technological Analysis of Defatted Meal

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Authors: 
C. Silva
Authors: 
V.A.S. Garcia
Authors: 
C.M. Zanette
Publisher: 
International Food Research Journal
Year: 
2,016

Effect of Short-Term Anoxic Treatment on Internal Browning and Antioxidant Ability in Pineapple cv. Phulae

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Authors: 
O. Phonyiam
Authors: 
A. Kongsuwan
Authors: 
S. Setha
Publisher: 
International Food Research Journal
Year: 
2,016

Vacuum Packed Chilled Foods

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Who should read this?
  • If you make, re-pack or sell vacuum and modified atmosphere packed (VP/MAP) chilled foods, and want to set a shelf-life of more than 10 days, you should follow the recommendations in this factsheet.
  • The factsheet will help you stop the growth of Clostridium botulinum and help show what you do to make food safely and comply with food hygiene regulations.
 
What food safety risks are associated with VP and MAP foods?
Authors: 
Food Standards Agency
Publisher: 
Food Standards Agency
Year: 
2,008

Guidance for Industry: A Food Labeling Guide

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1. INTRODUCTION
2. BACKGROUND
3. GENERAL FOOD LABELING REQUIREMENTS
4. NAME OF FOOD
5. NET QUANTITY OF CONTENTS STATEMENTS
6. INGREDIENT LISTS 
7. NUTRITION LABELING
8. CLAIMS
9. APPENDIX A: DEFINITIONS OF NUTRIENT CONTENT CLAIMS
10. APPENDIX B: ADDITIONAL REQUIREMENTS FOR NUTRIENT CONTENT CLAIMS
11. APPENDIX C: HEALTH CLAIMS 95 12. APPENDIX D: QUALIFIED HEALTH CLAIMS
13. APPENDIX E: ADDITIONAL FDA RESOURCES
Authors: 
Food and Drug Administration
Publisher: 
Food and Drug Administration
Year: 
2,016

Efecto del Curado Sobre las Propiedades Térmicas del Almidón de Camote (Ipomoea batatas L.)

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Authors: 
Laura Linares
Authors: 
Milber Ureña
Authors: 
Jenny Ruales
Publisher: 
Escuela de Ingeniería Agroindustrial
Year: 
2,015

Optimización por Diseño de Mezclas de la Aceptabilidad de una Galleta Enriquecida con Quinua (Chenopodium quinoa), Soya (Glycine max) y Cacao (Theobroma cacao L.)

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Authors: 
Lía Velásquez
Authors: 
Victor Aredo
Authors: 
Yesica Caipo
Authors: 
Eduardo Paredes
Publisher: 
Escuela de Ingeniería Agroindustrial
Year: 
2,014
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