Results 31 to 40 of about 14,967 (232)
Implantação do HACCP na indústria de alimentos Implementation of the HACCP in the food industry
Gestão & Produção, 2001 O conceito da Análise de Perigos e Pontos Críticos de Controle (APPCC) é uma abordagem sistemática para garantir a segurança do alimento. O método é baseado em vários princípios diferentes de detecção direta ou indireta de contaminação.
Veruschka Franca de Figueiredo +1 more
doaj +1 more source
Food Safety and Health, EarlyView.Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley +1 more source
Avaliação do perfil do profissional que atua no monitoramento do sistema HACCP: estudo de caso em empresa de refeições coletivas no Estado do Paraná [PDF]
, 2002 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia de Produção.O presente estudo objetivou avaliar se a qualificação e o perfil do profissional que realiza os procedimentos de ...
Pietrowski, Giovana de Arruda Moura
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, 2021 Dolgozatom keretében a fóti Édes Varázs Kft. Béke utcai termelő üzemének működését és HACCP-rendszerét ismertem meg. Megállapítottam, hogy az Édes Varázs Kft. által működtetett HACCP-rendszer igen jól és szépen működik.
Szomorné Vonza, Éva
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Jurnal Peternakan Indonesia, 2018 Daging se’i (daging asap) merupakan produk olahan tradisional yang popular di NTT proses pembuatan se’i dari bahan daging babi dan sapi. Sistem pengolahan se’i masih menggunakan cara yang tradisional dan konvensional. Untuk memproduksi produk pangan yang
E. S. D. C. Cruz +2 more
doaj +1 more source
Microbial communities and functional diversity in seafood
JSFA reports, EarlyView.Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi +3 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract Mycotoxins remain a persistent threat to the safety and quality of cereal grains and other agricultural products, and their impact on human health continues to raise global concerns. In many situations, the practices traditionally used to control these toxins are no longer sufficiently effective. They can be costly, difficult to implement on a
Abolfazl Asqardokht‐Aliabadi +2 more
wiley +1 more source
Environment Conservation JournalPeople widely accept the HACCP principles as an effective approach to ensuring product safety. Internationally recognized, these principles serve as a tool for managing safety hazards in the manufacturing domain.
Kritangni Dhiman, Navjeevan Dadwal
doaj +1 more source
IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) PRINCIPLES IN PRODUCTION OF FILLING CREAM [PDF]
Arab Universities Journal of Agricultural Sciences, 2016 For improving the safety of filling cream, the Hazard Analysis Critical Control Points (HACCP) system was applied during different preparation process. Different biological, chemical, and physical hazards that may exist in every preparing step of filling
Abd El-Rady F. +4 more
doaj +1 more source
Social Sustainability in Circular Bioeconomy Business Models: Insights From Argentina
Sustainable Development, EarlyView.ABSTRACT Research on circular bioeconomy business models (CBEBM) has largely prioritised environmental and economic aspects, leaving out the social pillar. To address this gap, this paper analyses to what extent and in what ways social sustainability is integrated into CBEBM, based on 12 cases from northern Argentina, a region with high potential for ...
Celina N. Amato +2 more
wiley +1 more source