Results 11 to 20 of about 2,650,324 (217)

Evaluación de competencias de higiene industrial en la asignatura de Seguridad e Higiene Industrial [PDF]

, 2012
El modelo de convergencia europeo requiere un proceso de aprendizaje por competencias, entendidas como actitudes o capacidades para realizar determinadas tareas propias de cada titulación, que preparan al alumno para responder a las demandas de su entorno profesional y laboral y que permiten concretar los resultados de su aprendizaje.
Varó Galvañ, Pedro José, Fernández Sempere, Julio, Gómez-Rico, María Francisca, Rodríguez Pastor, Manuel, Garberí Palomares, Rafael, Bravo Martínez, Daniel   +5 more
core   +3 more sources

Seguridad e higiene industrial

, 2014
Texto indispensable para los profesionales industriales que buscan preservar la seguridad e higiene en sus empresas. El libro es, en gran medida, la sistematización de las experiencias del autor a lo largo de su carrera docente y actividad profesional. El libro está dividido en diez capítulos.
Chamochumbi Barrueto, Carlos Máximo
openaire   +2 more sources

From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT Aminopeptide seasonings, produced through proteolytic fermentation or enzymatic hydrolysis, represent a global family of ingredients with a high concentration of umami‐active free amino acids and umami‐ or kokumi‐active peptides derived from protein‐rich substrates.
Martín-Miguélez JM, de la Rosa Morón J, Rodríguez Valerón N, Alía A, Delgado J.   +4 more
europepmc   +2 more sources

Modeling Patterns of Population Exposure With a Multiscale Framework Utilizing LOTOS-EUROS Chemical Transport Model, Mobility Surveys and Particulate Toxicity. [PDF]

Geohealth
Abstract The present study proposes a high‐resolution, multi‐component framework to estimate human exposure to air pollution in tropical urban environments, addressing complex topography and limited historical mobility and exposure data. This framework is applied to the city of Medellín in the Aburrá Valley in Colombia. To assess population exposure to
Solórzano-Araque V, Yarce Botero A, Hinestroza-Ramirez JE, Fernandez-Restrepo F, Estrada SC, Osorio-Marulanda PA, Cruz-Ruiz L, Isaza-Cadavid S, Quintero OL.   +8 more
europepmc   +2 more sources

Effects of feeding almond hulls to light lambs on carcass characteristics and meat quality. [PDF]

J Sci Food Agric
Abstract BACKGROUND Almond hulls (AH) are the main by‐product of almond processing for human consumption and contain bioactive compounds that can improve meat quality. Although AH are used as feed for dairy cows in some countries, information on their potential effects on meat quality is limited.
Recalde A, de Evan T, Cabezas A, Díaz-Chirón MT, Mateo J, Roldán RA, López-Feria S, Carro MD.   +7 more
europepmc   +2 more sources

Effect of selected agents for ochratoxin A biocontrol on the colour, texture and volatile profile of dry‐cured fermented sausages

Journal of the Science of Food and Agriculture, Volume 103, Issue 15, Page 7862-7868, December 2023., 2023
Abstract BACKGROUND Traditional dry‐cured fermented sausages favour the growth of an autochthonous microbial population, which plays an important role in their sensory aspects. However, some moulds can produce mycotoxins such as ochratoxin A (OTA). The biocontrol agents (BCAs) Debaryomyces hansenii FHSCC 253H and Staphylococcus xylosus FHSCC Sx8 have ...
Micaela Álvarez, Félix Núñez, Eva Cebrián, Elia Roncero, María Jesús Andrade   +4 more
wiley   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the determination of the date of minimum durability for frozen meat in retail establishments

Food Risk Assess Europe, Volume 1, Issue 1, March 2023., 2023
Abstract Delegated Regulation (EU) 2021/1374, which amends Regulation (EC) No. 853/2004 laying down specific hygiene rules for food of animal origin, introduces the possibility for food business operators carrying out a retail activity to freeze meat for food donation purposes. Furthermore, Royal Decree 1376/2003 currently prohibits thawing, refreezing
Antonio Valero Díaz, Carlos Alonso Calleja, Pablo Fernández Escámez, Carlos Manuel Franco Abuín, Sonia Marín Sillué, Gloria Sánchez Moragas   +5 more
wiley   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the prospection of biological hazards of interest in food safety in Spain (2)

Food Risk Assess Europe, Volume 1, Issue 1, March 2023., 2023
Abstract This report addresses the prospection of biological hazards for some types of food that may pose a risk to the population and that are not currently included in the official control programs in Spain. It completes and updates the 2018 report by the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN, 2018). A number
Carlos M. Franco Abuín, Carlos Alonso Calleja, Pablo Fernández Escámez, Victoria Moreno Arribas, Gloria Sánchez Moragas, Antonio Valero Díaz   +5 more
wiley   +1 more source

Tandem Thio‐Michael Addition/Remote Lactone Activation of 5‐Hydroxymethylfurfural‐Derived δ‐Lactone‐Fused Cyclopentenones

ChemSusChem, Volume 15, Issue 13, July 7, 2022., 2022
Building a scaffold: Bicyclic cyclopentenones, readily available from biomass‐derived 5‐hydroxymethylfurfural (HMF), undergo a tandem Michael‐addition/elimination/methanolysis to obtain new bioactive scaffolds. Integrated in a diversity‐oriented synthesis strategy of HMF, the work focuses on the mechanism of the remote lactone activation and on a broad
Rafael F. A. Gomes, Joao M. J. M. Ravasco, Késsia H. S. Andrade, Jaime A. S. Coelho, Rui Moreira, Rafael Oliveira, Fátima Nogueira, Carlos A. M. Afonso   +7 more
wiley   +1 more source

Evaluasi Penerapan Prinsip-Prinsip Sanitasi Industri Dan Higiene Karyawan

Jurnal Teknologi Pangan dan Hasil Pertanian, 2021
Industri pangan merupakan industri yang mengolah hasil hasil pertanian sampai menjadi produk yang siap dikonsumsi oleh masyarakat. Oleh karena itu, industri pangan lebih berkiprah pada bagian hilir dari proses pembuatan produk tersebut. Fungsi utama suatu industri pangan adalah untuk menyelamatkan, menyebarluaskan, dan meningkatkan nilai tambah produk ...
Kevin Bagus Pamukti, Titis Juwitaningtyas   +1 more
openaire   +1 more source