Italian Journal of Food Safety, 2014 In seven EC swine abattoirs Salmonella prevalence (ISO 6579/2002) and serotypes of 25 piglets, 61 finishing pigs (lymph nodes, colon content, carcass and liver surface) and slaughterhouse environments (scalding water, surfaces in contact with meat and ...
Francesca Piras +7 more
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Extraction and encapsulation of capsaicinoids of red pepper oleoresin [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2015 Pepper oleoresin is dense oil and/ or semi-solid extract that is used as a flavoring and coloring agent in various food products. Spicy taste of red pepper oleoresin is due to a group of alkaloids called capsaicinoids.
Bibi Marzieh Razavizadeh +2 more
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The Effect of Enzyme, Time and Temperature on the Properties of Hydrolyzed Protein of Viscera Grass Carp (Ctenopharyngodon idella) [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2018 The purpose of this study was to investigate the effect of enzyme kind, time and temperature on the properties of viscera (Ctenopharyngodon idella) hydrolyzed proteins.
Atena Rafatinia, Laleh Roomiani
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THE DEVELOPMENT OF AN INTEGRATED MANAGEMENT SYSTEM TO ENSURE THE QUALITY STABILITY AND FOOD SAFETY
Foods and Raw Materials, 2015 Ensuring the competitiveness of Russian producers of food products is impossible without achieving the consistent quality and food safety. Special attention in this paper is paid to the introduction of relevant management systems at the enterprises of ...
Surkov I.V. +3 more
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Optimization of the Effects of Thermoplastic Starch and Glycerol Concentration on Physicomechanical Properties of Polylactic acid/Thermoplastic Starch Blend by Response Surface Methodology [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2018 Polylactic acid (PLA)/Thermoplastic starch (TPS) blends as fully biodegradable materials have the potential of substituting petroleum-derived synthetic polymers for packaging applications and, especially producing disposable containers.
Mohammad Reza Abdollahi Moghaddam +2 more
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The Effect of Sodium Caseinate and Microbial Transglutaminase Enzyme on Rheological, Physical and Sensorial Properties of Corn-based Gluten Free Bread [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2019 Celiac disease is a common autoimmune disorder which is triggered by receiving gluten. In this study, corn flour was used as gluten-free flour. Therefore, in order to simulate the properties of gluten, the use of enzymes with cross-linking ability such ...
Nesa Safavi, Mehdi Gharekhani
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Evaluation of DNA markers for fish identification
Italian Journal of Food Safety, 2013 Species substitution is a common commercial fraud, mainly applied to fish species. It is thus important to have analytical methods for species identification.
Maurizio Gilli +11 more
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MICROBIOLOGICAL EFFECTS OF ON-BOARD FISHING VESSEL HANDLING IN MERLUCCIUS MERLUCCIUS
Italian Journal of Food Safety, 2011 The purpose of the present study was to determine the impact of different manipulation techniques applied on board fishing vessel, on the microbiological quality of the flesh of European hake (Merluccius merluccius) during storage at +3°C ± 1 ...
P. Serratore +5 more
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The development and validation of HPLC method for quantification of DL-α-tocopherol in quinoa seeds (Chenopodium quinoa willd.) [PDF]
Food and Feed Research, 2014 Aiming to achieve a precise method with easy application, this study presents the development and validation of a fast method for quantification of vitamin DL-α-tocopherol in quinoa seeds.
Popović Sanja J. +5 more
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Definition energy consumption for overclocking powered by mass with sinusoidal acceleration and synthesis drive mechanism [PDF]
Ukrainian Food Journal, 2015 Introduction. Theoretical developments concerning the determination of the energy costs of the transition process dispersal devices driven mass food production based on the driving factors and factors of resistance. Materials and
V. Piddubnyi, V. Kryvorotko
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