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Trends in Food Science & Technology, 2001
The quality and safety of the food we eat attracts a great deal of publicity and is high on the list of public concerns. This highly emotive issue is discussed in this timely book, which brings together a group of experts to present up-to-date and balanced overviews on a wide range of topics including GM crops; hazardous microorganisms such as E. coli;
Roy Ballam, Frankie Robinson
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The quality and safety of the food we eat attracts a great deal of publicity and is high on the list of public concerns. This highly emotive issue is discussed in this timely book, which brings together a group of experts to present up-to-date and balanced overviews on a wide range of topics including GM crops; hazardous microorganisms such as E. coli;
Roy Ballam, Frankie Robinson
+4 more sources
The Politicalization of Food Quality
Nutrition Today, 2003In the past, quality was defined by a food's chemical, physical, and eating qualities; the future definition of quality will expand to encompass a host of social and political dimensions.
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An Exploration of Food, Food Quality and Food Qualities
2003If, as the New Oxford Dictionary of English suggests, food means “any nutritious substance that people or animals eat or drink or that plants absorb in order to maintain life and growth” [67], how do we classify dietary fibre? More to the point, how do we classify those modern food ingredients designed specifically not to carry calorific value?
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1990
As a company grows, the need for formal departmental operating procedures and reports generally produces a large volume of standard manuals. The Quality Department in a food manufacturing company may be the last one to assemble a written system. There are perhaps more excuses than reasons for this: The products change from year to year, and ...
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As a company grows, the need for formal departmental operating procedures and reports generally produces a large volume of standard manuals. The Quality Department in a food manufacturing company may be the last one to assemble a written system. There are perhaps more excuses than reasons for this: The products change from year to year, and ...
openaire +1 more source
Biosensors in Food Traceability and Quality
2021In the food industry, nanotechnology has been utilized to create a significant number of sensor advances; mainly in the form of a nanobiosensor. These nanobiosensors are a way of exploiting rapid responses, high sensitivities, low limits of detection and improved analyte specificity.
Dang, Yen T.H. +5 more
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Quality and Safety in Frozen Foods
JAMA, 1960Frozen foods are acquiring an increasingly important place in the American diet. Annual per capita consumption has risen from 6 to nearly 30 lb. since World War II. Modern industrial practices and research have continuously improved quality. Although frozen foods are not always free from potentially hazardous micro-organisms, their safety record ...
H K, BURR, R P, ELLIOTT
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Protein quality of a snack food
Journal of the Science of Food and Agriculture, 1981AbstractThe effect of factory processing and commercial end‐cooking on the protein quality of a popular snack food product made with meat, soya, vegetables and cereals (annual production = 10 000 t) was investigated. No change could be detected in either the content of fluorodinitrobenzene‐reactive lysine or the total levels of other amino acids as ...
G P, Jones, D J, Tucker, I, Woodruff
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2006
AbstractThis chapter focuses on ways to improve food quality in organic production and other systems. The relationships between organic regulations and food quality are discussed. A review of earlier studies of organic food and health is provided.
K. Brandt, J. P. Mølgaard
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AbstractThis chapter focuses on ways to improve food quality in organic production and other systems. The relationships between organic regulations and food quality are discussed. A review of earlier studies of organic food and health is provided.
K. Brandt, J. P. Mølgaard
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Nanotechnology for Food Packaging and Food Quality Assessment
2017Nanotechnology has paved the way to innovative food packaging materials and analytical methods to provide the consumers with healthier food and to reduce the ecological footprint of the whole food chain. Combining antimicrobial and antifouling properties, thermal and mechanical protection, oxygen and moisture barrier, as well as to verify the actual ...
Rossi, Marco +7 more
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