Alimentos y Bebidas

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Todo relacionado a procesos de alimentos, ciencia de alimentos, y regulación de alimentos

Cultivation of Tomato

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Autores: 
Shankara Naika
Autores: 
Joep van Lidt de Jeude
Autores: 
Marja de Goffau
Autores: 
Martin Hilmi
Autores: 
Barbara van Dam
Editora: 
CTA
Año: 
2,016

Organically Produced Foods

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Food labelling is the primary means of communication between the producer and seller of food on one hand, and the purchaser and consumer on the other. The Codex Alimentarius standards and guidelines on food labelling are published in a specific volume: Food Labelling. In addition to the general recommendations, the Codex Committee on Food Labelling also provides guidance for certain claims commonly found in the market in order to provide clear information to the consumer.

Autores: 
World Health Organization
Editora: 
World Health Organization
Año: 
2,007

Quality of Waterjet- and Blade-Cut Romaine Salad

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Autores: 
M.I. Cantwell
Autores: 
A.A.M. Melo
Autores: 
G. Hong
Autores: 
S. Klose
Editora: 
University of California
Año: 
2,016

World Pineapple Production: An Overview

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Promedio: 4 (2 votos)
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Autores: 
Farid Hossain
Editora: 
African Journal of Food, Agriculture, Nutrition and Development
Año: 
2,016

Alimentos Producidos Orgánicamente

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Estas directrices se han preparado con el fin de ofrecer un enfoque concertado respecto a los requisitos que socalzan la producción, el etiquetado y la producción de propiedades de los alimentos producidos orgánicamente.

La finalidad de estas directrices es:

Autores: 
World Health Organization
Editora: 
World Health Organization
Año: 
2,007

Value-Adding Options for Tropical Fruit using Jackfruit as a Case Study

4
Promedio: 4 (1 vote)
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Autores: 
Adrian Best
Editora: 
Rural Industries Research and Development Corporation
Año: 
2,015

Setting up and Running a Small Food Business

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This is the first in a series of manuals on small-scale food processing, compiled by contributors from several developing countries. Intended as a practical guide for people starting or operating a food business, it covers a range of topics including: hygiene, equipment, product testing, suppliers and retailers, and financial, production and staff management.

Autores: 
Keith Atkinson
Autores: 
Barrie Axtell
Autores: 
Saliou Diop
Autores: 
Eyabi Eyabi George Divine
Autores: 
Peter Fellows
Autores: 
Happiness Mchomvu
Autores: 
Peggy Oti-Boateng
Autores: 
Robinah Sobano
Autores: 
Rosemary Wanjau
Autores: 
Rodah Zulu
Editora: 
CTA
Año: 
2,001

Cassava: Production and Processing

4.5
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Contents:

1. Description of the plant
2. Cassava production
3. Cassava harvesting
4. Storing cassava
5. Some food products based on cassava leaves
6. Cassava processing
7. Socio-economic indicators
8. Additional information

Autores: 
Justin Kouakou
Autores: 
Samuel Nanga Nanga
Autores: 
Catherine Plagne-Ismail
Autores: 
Aman Mazalo Pali
Autores: 
Kukom Edoh Ognakossan
Editora: 
Pro-Agro
Año: 
2,016

Packaging of Agricultural Products

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Promedio: 4 (1 vote)
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This booklet is intended to be a practical manual that describes methods and materials that can be used by small-scale producers in developing countries to package agricultural products. It covers foods that are grown and/or processed on farms and then transported to wholesale markets or processors, or in some cases to retailers for sales to customers. 

Autores: 
Peter Fellows
Editora: 
Agromisa , CTA
Año: 
2,011
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