Results 231 to 240 of about 92,584 (288)

Safety evaluation of an extension of use of the food enzyme α-amylase from the genetically modified <i>Aspergillus niger</i> strain NZYM-SB. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Baviera JMB, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Manghi A, Cavanna D, Liu Y.   +15 more
europepmc   +1 more source

Monkey orange (<i>Strychnos spinosa</i> lam): a review of phytonutrients, bio-accessibility, value-added products, and potential as a functional food. [PDF]

Front Nutr
Mokgalabone TT, Mpai S, Ntuli NR, Mathaba N, Ndhlala AR.   +4 more
europepmc   +1 more source

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Processing of Alliums; Use in Food Manufacture

2020
This chapter focuses on factors affecting processing quality and will contrast the natures of domestic cooking and industrial processing and their effects on end product composition and quality. Alliums are used for their flavor, aroma, and taste, being prepared domestically or forming raw materials for a variety of food manufacturing processes.
G. R. Fenwick, A. B. Hanley
exaly   +2 more sources

Food manufacture and processing for safety: the challenge ahead

Food Control, 1991
Abstract Changes in the production of primary agricultural products, in food manufacturing, and in eating habits have been at the root of a number of new food safety concerns. The HACCP system provides a means to address and prevent some of the problems which emerge as a consequence of these changes.
M van Schothorst
exaly   +2 more sources

Causal interaction modeling on ultra-processed food manufacturing

2020 IEEE 16th International Conference on Automation Science and Engineering (CASE), 2020
In recent years computer science theories have been applied to manufacturing improving products quality, fault detection and process monitoring. However, there is a lack of research in the identification of causal relationships among data. These associations of cause-effect are important since they allow root causes to be analysed, they highlight the ...
Menegozzo, G, Dall'Alba, D, Fiorini, P
openaire   +3 more sources

Eco-innovation of food processing and manufacturing SMEs

British Food Journal, 2023
PurposeThis study aims to investigate the impact of green shared vision (GSV) and green knowledge sharing (GKS) on eco-innovation types and further investigates the impact of these types on sustainable competitive advantage (SCA) and sustainable business performance (SBP) within the food manufacturing and food processing small- and medium-sized ...
Adil Riaz, Fouzia Ali, Khurram Ashfaq, Anam Bhatti, Shafique Ur Rehman   +4 more
openaire   +1 more source

Food Layered Manufacture: A new process for constructing solid foods

Trends in Food Science & Technology, 2012
Additive Manufacturing is a digitally-controlled, robotic construction process which builds up complex solid forms layer by layer, applying phase transitions or chemical reactions to fuse layers together. Examples that utilise food materials (Food Layered Manufacture; FLM) are emerging in the public domain.
Teresa F. Wegrzyn, Matt Golding, Richard H. Archer   +2 more
openaire   +1 more source

Processing, Manufacturing, Uses and Labelling of Fats in the Food Supply

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.
openaire   +2 more sources

Control and Monitoring of Food-Manufacturing Processes

2013
This chapter begins with descriptions of the building blocks of control systems, which include the sensors for process parameters (temperature, pressure, flow) and product attributes, such as density, viscosity, particle size, and color. The control of extruders and chocolate temper are also discussed.
openaire   +1 more source

Expenditures for Processed Foods by Employee Food Services in Manufacturing Plants

1961
Excerpts from the Introduction: Farmers are interested in the amount of processing done by the marketing system, for processing is part of marketing costs. If these costs can be held down, there may be a possibility of a broader market for farm commodities. Because of the continuing emphasis on "convenience" foods, consumers, too, are interested in the
Lifquist, Rosalind C., Lifquist, Rosalind C.   +1 more
openaire   +1 more source