Results 1 to 10 of about 71,129 (306)
Transformational Steam Infusion Processing for Resilient and Sustainable Food Manufacturing Businesses [PDF]
Foods, 2021 Here we show how food and beverage manufacturers report more incisive sustainability and product fulfilment outcomes for their business enterprises when innovative processing technologies are used. The reported steam infusion technology heats food materials within a Vaction Pump device so that steam is directed into the food material within a much ...
Christopher Brooks +5 more
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Coronavirus Disease among Workers in Food Processing, Food Manufacturing, and Agriculture Workplaces [PDF]
Emerging Infectious Diseases, 2021 We describe coronavirus disease (COVID-19) among US food manufacturing and agriculture workers and provide updated information on meat and poultry processing workers. Among 742 food and agriculture workplaces in 30 states, 8,978 workers had confirmed COVID-19; 55 workers died.
Farah S Ahmed +54 more
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Preparation and functional characterization of buckwheat protein glycosylation products. [PDF]
Food Chem XBuckwheat protein (BP) exhibits a nutritionally balanced amino acid profile and demonstrates multiple bioactive properties, although certain functional limitations restrict its broader application.
Luo Q +5 more
europepmc +2 more sources
Processing, Manufacturing, Uses and Labelling of Fats in the Food Supply [PDF]
Annals of Nutrition and Metabolism, 2009 (3) Clarification. Fine pulp, resins and water are removed at this stage. Allowing the oil to stand undisturbed for a few days promotes clarification, after which the upper layer is removed. If further clarification is required the oil can be filtered through a filter cloth. The oil may be heated to evaporate any remaining water.
Christiani Jeyakumar Henry
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Statistical Evaluation of Cleaning Processes in Food Manufacturing Facilities
Japan Journal of Food Engineering, 2021 Noriko Yoshimoto +2 more
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Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes) [PDF]
Applied Sciences, 2021 The aim of this special issue was to bring about advances in the area of food manufacturing, including packaging, addressing issues of food safety, quality, fraud and how these processes (new and old) could affect the organoleptic characteristics of foods, with the aim of promoting consumer satisfaction [...]
Panagiotis Tsarouhas, Theodoros Varzakas
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Basic Study on the Rational Design Method for Food Manufacturing Processes
Japan Journal of Food Engineering, 2004 Ryuichi Matsuno
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Antioxidant Mechanism of Lactiplantibacillus plantarum KM1 Under H2O2 Stress by Proteomics Analysis
Frontiers in Microbiology, 2022 Lactiplantibacillus plantarum KM1 was screened from natural fermented products, which had probiotic properties and antioxidant function. The survival rate of L. plantarum KM1 was 78.26% at 5 mM H2O2.
Yuan Tian +26 more
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Food Chemistry: X, 2022 Terpenoids such as ginsenosides are the most important phytochemicals and functional components in ginseng. Commercial sterilizing with high temperature and high pressure is also one of the common methods of ginseng food processing.
Junshun Zhang +7 more
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Animals, 2022 The objective of this study was to investigate the effects of feeding Amaranthus hybridus chlorostachys grain (AG) with (+E) and without enzyme (−E) on performance, egg quality, antioxidant status and lipid profile of blood serum and yolk cholesterol in ...
Babak Hosseintabar-Ghasemabad +9 more
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