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 P. Brooks +5 more
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A Comprehensive Review on Infrared Heating Applications in Food Processing
Molecules, 2019 Infrared (IR) technology is highly energy-efficient, less water-consuming, and environmentally friendly compared to conventional heating. Further, it is also characterized by homogeneity of heating, high heat transfer rate, low heating time, low energy ...
Salam A. Aboud +4 more
doaj +2 more sources
Coronavirus Disease among Workers in Food Processing, Food Manufacturing, and Agriculture Workplaces [PDF]
Emerging Infectious Diseases, 2020 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.
Michelle A. Waltenburg +53 more
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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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Preparation and functional characterization of buckwheat protein glycosylation products [PDF]
Food Chemistry: XBuckwheat protein (BP) exhibits a nutritionally balanced amino acid profile and demonstrates multiple bioactive properties, although certain functional limitations restrict its broader application.
Qian Luo +5 more
doaj +2 more sources
Statistical Evaluation of Cleaning Processes in Food Manufacturing Facilities
Japan Journal of Food Engineering, 2021 Takashi Kaminagayoshi +2 more
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Meat Processing Plant Microbiome and Contamination Patterns of Cold-Tolerant Bacteria Causing Food Safety and Spoilage Risks in the Manufacture of Vacuum-Packaged Cooked Sausages [PDF]
Applied and Environmental Microbiology, 2015 Jenni Hultman +4 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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Protein digestion and absorption: the influence of food processing.
Nutrition research reviews, 2022 The rates of dietary protein digestion and absorption can be significantly increased or decreased by food processing treatments like heating, gelling and enzymatic hydrolysis, with subsequent metabolic impacts e.g.
S. Loveday
semanticscholar +1 more source