Results 301 to 310 of about 970,331 (323)
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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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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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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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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.
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Detoxification of Foods in Food Processing [PDF]
, 1980 Food processing embraces a very wide range of operations, varying from domestic preparation and cooking to sophisticated techniques for heating, freezing, sterilisation, fractionation and so on.
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Water Environment Research, 2009
Literature published in 2008 related to food processing wastes treatment for industrial applications is reviewed. This review is a subsection of the Treatment Systems section of the annual Water Environment Federation literature review and covers the following food processing industries and applications: meat and poultry, fruits and vegetables, seafood,
Val S. Frenkel +5 more
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Literature published in 2008 related to food processing wastes treatment for industrial applications is reviewed. This review is a subsection of the Treatment Systems section of the annual Water Environment Federation literature review and covers the following food processing industries and applications: meat and poultry, fruits and vegetables, seafood,
Val S. Frenkel +5 more
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2018
This e-book book aimed at undergraduates and practitioners who have an interest in food process engineering. It is designed to provide an overview of the many operations associated with the processing of raw food materials to produce products which are creative, palatable and safe to eat. It covers basic food chemistry and ingredients through to mixing,
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This e-book book aimed at undergraduates and practitioners who have an interest in food process engineering. It is designed to provide an overview of the many operations associated with the processing of raw food materials to produce products which are creative, palatable and safe to eat. It covers basic food chemistry and ingredients through to mixing,
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2004
Introduction: properties of proteins in food systems. Part 1 Sources of proteins: The caseins Whey proteins Muscle proteins Soy proteins Proteins from oil-producing plants Cereal proteins Seaweed proteins. Part 2 Analysing and modifying proteins: Testing protein functionality Modelling protein behaviour Modifying seeds to produce proteins Extraction ...
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Introduction: properties of proteins in food systems. Part 1 Sources of proteins: The caseins Whey proteins Muscle proteins Soy proteins Proteins from oil-producing plants Cereal proteins Seaweed proteins. Part 2 Analysing and modifying proteins: Testing protein functionality Modelling protein behaviour Modifying seeds to produce proteins Extraction ...
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