Results 101 to 110 of about 1,884,367 (248)

U. S. Investment in Latin American Food Processing [PDF]

, 1968
John M. Dyer
openalex   +1 more source

Sodium in processed foods [PDF]

The American Journal of Clinical Nutrition, 1996
B F Liebman, M F Jacobson
openaire   +3 more sources

The quiet revolution in India's food supply chains: [PDF]

There has been a rapid transformation of food supply chains in India over the past two decades. Modern retail sales are growing at 49 percent per year and quickly penetrating urban food markets and even rural markets.
Minten, Bart, Reardon, Thomas
core  

Development of non-sweet, flavored food cubes [PDF]

, 1971
Food cubes exhibit flavor and quality stability for periods of four weeks in 100 deg F environment. They are suitable for field rations, emergency rations or snacks and should interest the food processing ...
Larson, R. W.
core   +1 more source

Biotechnology in food properties and processing : series 1 [PDF]

, 2017
The food biotechnology industry is continually adopting new and improved technologies for increasing processing efficiency, improving existing products, producing new products and reducing environmental effects.

core  

QUANTIFYING THE IMPACT OF ECONOMIC INCENTIVES ON FIRMS' FOOD SAFETY RESPONSIVENESS: THE CASE OF RED MEAT AND POULTRY PROCESSING SECTOR IN CANADA [PDF]

This study assesses quantitatively the economic incentives for firms to adopt food safety controls and the potential impact of a number of firm and market-specific characteristics on this behavior, focusing on the red meat and poultry-processing sector ...
Henson, Spencer J., Jayasinghe-Mudalige, Udith K.   +1 more
core   +1 more source

Flavouring Group Evaluation 53, Revision 1 (FGE.53Rev1): Consideration of phenethyl alcohol, aldehyde, acid and related acetals and esters evaluated by JECFA (59th meeting) and structurally related to phenethyl alcohol, aldehyde, esters and related phenylacetic acid esters evaluated by EFSA in FGE.14Rev1 (2009) and one phenoxyethyl ester evaluated in FGE.23Rev1 (2008)

EFSA Journal, 2009
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
doaj   +1 more source

Flavouring Group Evaluation 80, Revision 1 (FGE.80Rev1): Consideration of alicyclic, alicyclic‐fused and aromatic‐fused ring lactones evaluated by JECFA (61st meeting) structurally related to a aromatic lactone evaluated by EFSA in FGE.27 (2008)

EFSA Journal, 2009
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
doaj   +1 more source

Flavouring Group Evaluation 70 (FGE.70): Consideration of aliphatic, alicyclic, linear, alpha, beta‐unsaturated, di‐ and trienals and related alcohols, acids and esters evaluated by JECFA (61st meeting)

EFSA Journal, 2009
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
doaj   +1 more source

Informatics for Food Processing

This chapter explores the evolution, classification, and health implications of food processing, while emphasizing the transformative role of machine learning, artificial intelligence (AI), and data science in advancing food informatics. It begins with a historical overview and a critical review of traditional classification frameworks such as NOVA ...
Ispirova, Gordana, Sebek, Michael, Menichetti, Giulia   +2 more
openaire   +2 more sources