Alimentos y Bebidas

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

From niche to mainstream – Halal Goes Global

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The halal food sector is estimated to be a trillion-dollar global market, based on the preferences of an estimated 1.6 billion Muslims around the world.This publication is the first to provide an overview of the global halal food and beverage market. It contains trade data, outlines consumer trends, and explores how trade and investment support institutions (TISIs) can promote a national halal industry. It also shows avenues for collaboration between ITC and the Islamic Development Bank to help TISIs develop national potential in this fast-evolving market.

Autores: 
Abdalhamid Evans
Autores: 
Sadiq Syed
Editora: 
International Trade Centre
Año: 
2,015

Canning Quality of New Drought-Tolerant Dry Bean (Phaseolus vulgaris L.) Lines

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Abstract: Canning quality of twenty nine new drought-tolerant bean lines from two grain types; large-seeded and small-seeded, was investigated. Bean seeds were soaked, blanched, canned in brine and stored for three weeks prior to evaluation. Mex-142, the popular canning variety, was used as a control. The traits studied were Hydration Coefficient (HC), Washed Drained Weight (WDWT), Percentage Washed Drained Weight (PWDWT), firmness, splits, clumping, size, shape and uniformity.

Autores: 
A.O. Warsame
Autores: 
P.M. Kimani
Editora: 
American Journal of Food Technology
Año: 
2,014

Application of Light-Emitting Diodes in Food Production, Postharvest Preservation, and Microbiological Food Safety

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Abstract

Autores: 
Craig D'Souza
Autores: 
Hyun-Gyun Yuk
Autores: 
Gek Hoon Khoo
Autores: 
Weibiao Zhou
Editora: 
Comprehensive Reviews in Food Science and Food Safety
Año: 
2,015

Sulfuroso en la Elaboración de Vinos. Alternativas

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Promedio: 3.5 (2 votos)
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Autores: 
Raúl F. Guerrero Hidalgo
Autores: 
Emma Cantos Villar
Autores: 
Belén Puertas García
Autores: 
Víctor Ortiz Somovilla
Editora: 
Junta de Andalucía
Año: 
2,015

CODEX Directrices sobre Etiquetado Nutricional

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Finalidad de las Directrices

Velar por que el etiquetado nutricional:

Autores: 
FAO/OMS
Editora: 
FAO/OMS
Año: 
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.

 

Autores: 
FAO/WHO
Editora: 
FAO/WHO
Año: 
2,013

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

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Autores: 
Ali Bouzari,
Autores: 
Dirk Holstege
Autores: 
Diane M. Barrett
Editora: 
Journal of Agricultural and Food Chemistry
Año: 
2,014

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

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Autores: 
Ali Bouzari
Autores: 
Dirk Holstege
Autores: 
Diane M. Barrett
Editora: 
Journal of Agricultural and Food Chemistry
Año: 
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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Autores: 
Estelle Chaix
Autores: 
Olivier Couvert
Autores: 
Carole Guillaume
Autores: 
Nathalie Gontard
Autores: 
Valerie Guillard
Editora: 
Comprehensive Reviews in Food Science and Food Safety
Año: 
2,015

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

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Autores: 
Stiben Arteaga
Autores: 
Carlos Flores
Autores: 
Jorge Jara
Autores: 
Ciro Guevara
Editora: 
Agroindustrial Science, Universidad Nacional de Trujillo
Año: 
2,013
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