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Items 31-40 di 105
Application of hazard analysis critical control point (HACCP) system to the cheese-making industry: A review
(2000)
Today there is an ever-increasing consumer demand for safe and high-quality foods of prolonged life. Several quality/safety management systems (e.g., ISO 9000, Total Quality Management, and HACCP) were developed for the ...
Glucoamylases production of Aspergillus niger in solid state fermentation using a continuous counter-current reactor
(2008)
This work presents the continuous production of fungal biomass and glucoamylase by solid state fermentation (SSF) in a counter-current reactor adapted for this purpose. Pre-germinated conidia of Aspergillus niger were used ...
Implementation of physicochemical and sensory analysis in conjunction with multivariate analysis towards assessing olive oil authentication/adulteration
(2007)
The authenticity of products labeled as olive oils, and in particular as virgin olive oils, stands for a very important issue both in terms of its health and commercial aspects. In view of the continuously increasing ...
Maize Authentication: Quality Control Methods and Multivariate Analysis (Chemometrics)
(2009)
Maize is one of the most important cereals because of its numerous applications in processed foods where it is the major or minor component. Apart from maize authenticity issues related to cultivar and geographical origin ...
Dairy Foods
(2009)
Seafood
(2009)
Eggs
(2009)
Meat and Meat Products
(2009)
Catering
(2009)
Presentation and comments on EU legislation related to food industries - Environment interactions and waste management
(2006)
Although environment remained for a long time at the very top of most advanced countries governments' agenda priorities, and a series of protocols like Montreal (1987), Kyoto (2002), Conference in Rio de Janeiro (1992) and ...