Results 221 to 230 of about 1,884,367 (248)
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Modelling of food and food processes
Journal of Food Engineering, 2012Abstract Modelling is an important task in food engineering and numerous approaches are possible. Based on the massy experience the paper discusses the challenge, interest and difficulties of modelling of food and food processes. Some key points are specifically discussed mainly on the base of heat processing operation.
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Meat Science, 1996
For the Norwegian fish industry, it is an objective to increase the production of value added products in order to improve profitability. This paper will briefly present four areas of important research tasks in this field. To aid in the identification of the species present in a product, we have applied the method called Random Amplification of ...
B. Østerud +4 more
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For the Norwegian fish industry, it is an objective to increase the production of value added products in order to improve profitability. This paper will briefly present four areas of important research tasks in this field. To aid in the identification of the species present in a product, we have applied the method called Random Amplification of ...
B. Østerud +4 more
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2007
The development of formulation engineering concepts in food manufacturing and the demand for diversity in food products has driven a substantial market increase for food ingredients.
Ahrne, Lilia +6 more
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The development of formulation engineering concepts in food manufacturing and the demand for diversity in food products has driven a substantial market increase for food ingredients.
Ahrne, Lilia +6 more
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Design of Food Processes and Food Processing Plants
2002Process design refers to the design of food processes and manufacturing methods, including process flow sheets, design of processing and control equipment, and economic evaluation of the process. Plant design refers to the design of the whole processing plant, including the processing/control equipment, the utilities, the plant buildings, and the waste
Athanasios E. Kostaropoulos +1 more
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Effects of food processing on food allergens
Molecular Nutrition & Food Research, 2009AbstractFood allergies are on the rise in Western countries. With the food allergen labeling requirements in the US and EU, there is an interest in learning how food processing affects food allergens. Numerous foods are processed in different ways at home, in institutional settings, and in industry.
Girdhari M. Sharma, Shridhar K. Sathe
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Irradiation and Food Processing
1989After more than four decades of research and development, food irradiation has been demonstrated to be safe, effective and versatile as a process of food preservation, decontamination or disinfection. Its various applications cover: inhibition of sprouting of root crops; insect disinfestation of stored products, fresh and dried food; shelf-life ...
Björn Sigurbjörnsson, Paisan Loaharanu
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2003
Part 1 Hygiene regulation: The regulation of hygiene in food processing: an introduction Hygiene regulation in the EU Hygiene regulation in the United States. Part 2 Hygienic design: Sources of contamination Hygienic plant design Control of airborne contamination Hygienic equipment design Equipment construction materials and lubricants Piping systems ...
H. L. M. Lelieveld +3 more
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Part 1 Hygiene regulation: The regulation of hygiene in food processing: an introduction Hygiene regulation in the EU Hygiene regulation in the United States. Part 2 Hygienic design: Sources of contamination Hygienic plant design Control of airborne contamination Hygienic equipment design Equipment construction materials and lubricants Piping systems ...
H. L. M. Lelieveld +3 more
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Cyclodextrins as Food Additives and in Food Processing
Current Nutrition & Food Science, 2006This review deals with the applications of cyclodextrins (CDs) to food manufacture, focusing on the technical advantages of their use in food processing and as food additives. Their beneficial effects essentially derive from the ability to form stable inclusion complexes with sensitive lipophilic nutrients and constituents of flavor and taste ...
CRAVOTTO, Giancarlo +4 more
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2004
This article deals with different aspects of snack food production. It covers the areas of snacking patterns, types of snacks, raw material for snack foods, and different snack food-manufacturing details. This is intended to be useful for the snack food industry and for marketing professionals to understand different types of snack and trends and for ...
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This article deals with different aspects of snack food production. It covers the areas of snacking patterns, types of snacks, raw material for snack foods, and different snack food-manufacturing details. This is intended to be useful for the snack food industry and for marketing professionals to understand different types of snack and trends and for ...
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Proceedings of the Royal Society of London. Series B. Biological Sciences, 1975
Three domains of modern food engineering will be analysed: 1. Heat treatment by means of microwave energy. 2. New methods for protein production. 3. Extraction operations by means of supercritical fluids. Microwaves are already used to a large extent in the homes.
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Three domains of modern food engineering will be analysed: 1. Heat treatment by means of microwave energy. 2. New methods for protein production. 3. Extraction operations by means of supercritical fluids. Microwaves are already used to a large extent in the homes.
openaire +3 more sources