Results 61 to 70 of about 1,884,367 (248)

Quality analysis of critical control points within the whole food chain and their impact on food quality, safety and health (QACCP) [PDF]

, 2010
The overall objective of the project was to optimise organic production and processing in order to improve food quality and increase health promoting aspects in consumer products.
Kahl, Johannes, Kretzschmar, Ursula, Kristensen, Hanne L., Lauridsen, Charlotte, Mengheri, Elena, Seljåsen, Randi, Särkkä-Tirkkonen, Marjo   +6 more
core  

FOOD PROCESSING ASSETS [PDF]

U.S. food processing sector assets are valued at about $360 billion, or about 12 percent of all manufacturing assets. Profit and sales returns on assets in food processing are among the highest in the U.S. economy. Foreign holdings comprise a significant
Gallo, Anthony E.
core   +1 more source

Code of Practice for Organic Food Processing. With contributions from Ursula Kretzschmar, Angelika Ploeger and Otto Schmid. [PDF]

, 2006
The consumers of “low input” and organic foods have specific expectations with respect to quality parameters of processed food. These may relate to the degree of processing, concern about specific additives, nutritional composition, integrity or whole ...
Beck, Alexander
core  

Food Processing [PDF]

, 1975
Bennett, John
openaire   +3 more sources

Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies

Future Foods, 2021
Wastes and by-products of the food industry are often overlooked and utilized or underutilized. Of late, the emphasis is being given to recover, recycle, and recondition waste, promoting sustainable food processing.
Bhagya Jagadiswaran, Vishvaa Alagarasan, Priyadharshini Palanivelu, Radhika Theagarajan, J.A. Moses, PhD, C. Anandharamakrishnan, PhD   +5 more
doaj  

Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture

Journal of Food Quality, 2019
An increasing concern about the usage of chemical additives in meat products has resulted in the use of natural ingredients instead of chemical additives in meat products.
Tae-Kyung Kim, Hae In Yong, Hae Won Jang, Heeyoung Lee, Young-Boong Kim, Ki-Hong Jeon, Yun-Sang Choi   +6 more
doaj   +1 more source

Scientific Opinion on Flavouring Group Evaluation 21, Revision 5 (FGE.21Rev5): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30

EFSA Journal, 2015
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 41 flavouring substances in Flavouring Group Evaluation 21, Revision 5, using the Procedure in Commission ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

Saliva and Food Oral Processing

Journal of Texture Studies, 2019
International ...
Mosca, Ana Carolina, Feron, Gilles, Chen, Jianshe   +2 more
openaire   +6 more sources

Scientific Opinion on the safety assessment of the process ‘PET‐M’ used to recycle post‐consumer PET into food contact materials

EFSA Journal, 2015
This scientific opinion of the EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids deals with the safety evaluation of the recycling process PET‐M (EU register No RECYC062).
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 93, Revision 1 (FGE.93Rev1) [PDF]

, 2013
International ...
Aeschbacher, Cramer, EFSA (European Food Safety Authority), EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), Florin, JECFA (Joint FAO/WHO Expert Committee on Food Additives), JECFA (Joint FAO/WHO Expert Committee on Food Additives), JECFA (Joint FAO/WHO Expert Committee on Food Additives), Lee, Longfellow, Longfellow, Mihara, Mosier, SCF (Scientific Committee for Food), Shibuya T, Tanaka, Voogd, Watters, Zeiger   +20 more
core   +1 more source