Results 31 to 40 of about 285,075 (403)

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

Food manufacturing processes and technical data used in the exposure assessment of food enzymes

EFSA Journal, 2023
Food enzymes are used for technical purposes in the production of food ingredients or foods-as-consumed. In the European Union, the safety of a food enzyme is evaluated by EFSA on the basis of a technical dossier provided by an applicant. Dietary exposure is an integral part of the risk assessment of food enzymes. To develop exposure models specific 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 vanLoveren, Laurence Vernis, Holger Zorn, Yrjö Roos, Kyriaki Apergi, Daniele Cavanna, Yi Liu, Francesco Pesce, Giulio diPiazza, Rita Ferreira deSousa, Andrew Chesson   +24 more
openaire   +3 more sources

Growth and Prospects of Agro-Processing Industries in Punjab [PDF]

, 2015
Present study attempts to examine the growth and prospects of agro-processing industries in Punjab in the post liberalization period. Punjab that used to perform reasonably well in terms of industrialization, few years back, is today facing the ...
DHILLON, Sharanjit S., KHOSLA, Rajiv
core   +2 more sources

THE ROLE OF SMALL AND MEDIUM ENTERPRISES IN THE FOOD INDUSTRY: THE CASE OF POLAND

Studia Universitatis Babeş-Bolyai Negotia, 2017
The aim of the article is to present the role of small and medium enterprises in the food industry sector in Poland. The Polish food industry includes over 16 thousand enterprises, which recorded a growth in results of their activities, in form of the ...
Maria ZUBA-CISZEWSKA
doaj   +1 more source

AMP, ADP, and ATP Concentrations Differentially Affected by Meat Processing, Manufacturing, and Nonmeat Ingredients

Journal of Food Protection
Given its presence in a wide spectrum of soils relevant to food process hygiene, the biological metabolite adenosine triphosphate (ATP) is used as a target for surface hygiene assessments in food processing facilities.
N.W. Smith, J.J. Sindelar, S.A. Rankin
doaj   +1 more source

TEKNOLOGI PENGOLAHAN DAN PEMANFAATAN KARBON AKTIF UNTUK INDUSTRI

Jurnal Riset Industri Hasil Hutan, 2010
The  activated carbon is very important  for has  processed product activated carbon.   In south Kalimantan has a big prospects due to the big potential of the raw material provided by the nature and industrial waste.
Effendi Arsad
doaj   +1 more source

Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats and lambs

EFSA Journal, 2023
The food enzyme rennet containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of suckling calves, goats and lambs by GENENCOR INTERNATIONAL B.V.
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, Yrjö Roos, Natália Kovalkovičová, Yi Liu, Andrew Chesson   +21 more
doaj   +1 more source

Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review

Foods, 2021
In recent years, consumer concerns regarding high levels of sodium chloride (NaCl) intake have increased, given the associated risk of cardiovascular disease. This has led food industries to consider lowering the use of sodium in food products.
Tae-Kyung Kim, Hae-In Yong, Samooel Jung, Hyun-Wook Kim, Yun-Sang Choi   +4 more
doaj   +1 more source

Engineering aspects of rate-related processes in food manufacturing [PDF]

Bioscience, Biotechnology, and Biochemistry, 2015
Abstract Many rate-related phenomena occur in food manufacturing processes. This review addresses four of them, all of which are topics that the author has studied in order to design food manufacturing processes that are favorable from the standpoint of food engineering.
openaire   +2 more sources

Vacuolar transport and function of Saccharomyces cerevisiae sterol ester hydrolase Tgl1

FEBS Letters, EarlyView.
Tgl1, one of yeast sterol ester hydrolases, had been found on the lipid droplets where sterol esters are mainly stored. This study revealed that Tgl1 is transported into the vacuole depending on the ESCRT‐I–III complex, and that it exhibits intra‐vacuolar sterol ester hydrolase activity.
Takumi Nakatsuji, Kosuke Shiraishi, Chuqian Wang, Hiroya Yurimoto, Yasuyoshi Sakai, Masahide Oku   +5 more
wiley   +1 more source