Results 11 to 20 of about 85,406 (261)

Profile analysis of food shelf-life research

Liang you shipin ke-ji, 2020
In today's society，the importance of shelf life is indisputable in all aspects of food industry including manufacture，processing，storage，distribution，sale and consumption.However，there is no general method to predict the shelf life of different kinds of
QIANG Wan-li, XIE Tian, LI Hui, DU Yu-meng, LI Jing, LI Xiao-yan   +5 more
doaj   +1 more source

Safety evaluation of the food enzyme β‐galactosidase from the non‐genetically modified Aspergillus oryzae strain GL 470

EFSA Journal, 2022
The food enzyme β‐galactosidase (β‐d‐galactoside galactohydrolase; EC 3.2.1.23) is produced with the Aspergillus oryzae strain GL 470 by Shin Nihon Chemical Co., Ltd. The food enzyme is free from viable cells of the production organism. It is intended to
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Jaime Aguilera, Magdalena Andryszkiewicz, Daniele Cavanna, Natalia Kovalkovikova, Yi Liu, Giulio diPiazza, Rita Ferreira de Sousa, Andrew Chesson   +25 more
doaj   +1 more source

Characterization of Pixell Arabica and Robusta coffee varieties: Physicochemical properties and antioxidant [PDF]

BIO Web of Conferences
Coffee is one of the most widely consumed beverages globally, with Arabica (Coffee arabica) and Robusta (Coffee canephora) being the two main commercial species.
Mariastuty Tantry Eko Putri, Komariyah Kokom, Widodo Wahyu Eko, Astuti, Atmaji Gigih, Setianto Wahyu Bahari, Yustiningsih Nenie, Pramono Edi Priyo, Henanto Henky, Wayan T Ni, Sundowo Andini, Machmudah Siti, Prasetyani Lully Natharina   +12 more
doaj   +1 more source

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.
Waltenburg, MA, Rose, CE, Victoroff, T, Butterfield, M, Dillaha, JA, Heinzerling, A, Chuey, M, Fierro, M, Jervis, RH, Fedak, KM, Leapley, A, Gabel, JA, Feldpausch, A, Dunne, EM, Austin, C, Pedati, CS, Ahmed, FS, Tubach, S, Rhea, C, Tonzel, J, Krueger, A, Crum, DA, Vostok, J, Moore, MJ, Kempher, H, Scheftel, J, Turabelidze, G, Stover, D, Donahue, M, Thomas, D, Edge, K, Gutierrez, B, Berl, E, McLafferty, M, Kline, KE, Martz, N, Rajotte, JC, Julian, E, Diedhiou, A, Radcliffe, R, Clayton, JL, Ortbahn, D, Cummins, J, Barbeau, B, Carpenter, S, Pringle, JC, Murphy, J, Darby, B, Graff, NR, Dostal, TKH, Pray, IW, Tillman, C, Rose, DA, Honein, MA   +53 more
openaire   +4 more sources

PENGANEKARAGAMAN KONSUMSI PANGAN RUMAH TANGGA MASYARAKAT PESISIR DI KOTA BENGKULU MELALUI TEKNOLOGI PENGOLAHAN PRODUK HASIL LAUT DAN NON HASIL LAUT

Dharma Raflesia, 2018
Food is an ingredient intended as food or beverage derived from biological and water resources, whether processed or unprocessed, including food additives, foodstuffs, and other materials used in the process of preparing, processing and / or making food ...
reswita reswita reswita, Melli Suryanty, Ellys Yuliarti   +2 more
doaj   +1 more source

Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

Agriculture, 2021
Postharvest losses of mango fruit in a number of developing countries in Africa and Asia have been estimated to be as high as over 50%, especially during the main harvest season.
Willis O. Owino, Jane L. Ambuko
doaj   +1 more source

REVIEW OF THE COLLECTIVE MONOGRAPH"IMPROVING FOOD QUALITY AND SAFETY THROUGH BIOTECHNOLOGY AND FOOD ENGINEERING"

Journal of Social Sciences, 2023
The collective monograph "Improving the quality and safety of food through biotechnology and food engineering" was produced within the project code 20.80009.5107.09 "Improving the quality and safety of food through biotechnology and food engineering ...
GĂINĂ, Boris, REȘITCA, Vladislav, VLADEI, Natalia   +2 more
doaj   +1 more source

Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of calves and cows

EFSA Journal, 2023
The food enzyme containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of calves and cows (Bos taurus) by Chr. Hansen.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Yrjö Roos, Jaime Aguilera, Cristina Fernandez‐Fraguas, Magdalena Andryszkiewicz, Daniele Cavanna, Yi Liu, Andrew Chesson   +23 more
doaj   +1 more source

FOOD SUPPORT: CONDITION AND PROSPECTS [PDF]

Экономика региона, 2009
In this close there were considered problems of functioning of the processing and food enterprises the Republic of Sakha (Yakutia), indicators in the economy of the region play a considerable role in maintenance of the population of republic with a local
E.I. Kolosova
doaj  

Enhancing natto quality by co-fermentation with Pediococcus pentosaceus PP04 and Bacillus velezensis BV702: Nattokinase activity, nutritional profile, and flavor characteristics

Food Chemistry: X
Bacillus spp. are the main nattokinase (NK) producers, but monoculture fermentation often causes an unpleasant ammoniacal odor. This study first selected B.
Yin Feng, Yuexin Gao, Linlin Cui, Jiale Feng, Yuling Fan, Yue Zhang, Xinzhu Wang, Yuxuan Ma, Yu Wang, Bo Nan, Xia Li, Yuhua Wang   +11 more
doaj   +1 more source