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Membrane Processing Technology in the Food Industry: Food Processing, Wastewater Treatment, and Effects on Physical, Microbiological, Organoleptic, and Nutritional Properties of Foods
(2015)
Membrane processing technology (MPT) is increasingly used nowadays in a wide range of applications (demineralization, desalination, stabilization, separation, deacidification, reduction of microbial load, purification, ...
Smoking of Fish and Seafood: History, Methods and Effects on Physical, Nutritional and Microbiological Properties
(2012)
Smoking technology is increasingly used nowadays to impart particular organoleptic characteristics to fishes and as a means of maintaining and extending the shelf-life of these perishable products. The antimicrobial and ...
Rapid Detection of Chemical Hazards (Toxins, Dioxins, and PCBs) in Seafood
(2014)
Among the various hazards occurring in fish and seafood chemical hazards and in particular toxins (ciguatera, scombroid fish poisoning, paralytic shellfish poisoning, neurotoxic (brevetoxic) shellfish poisoning, puffer ...
Migration Phenomenon in Food Packaging. Food-Package Interactions, Mechanisms, Types of Migrants, Testing and Relative Legislation-A Review
(2014)
The development of convenient and low-cost packages, together with the increased consumer demands for safer products, have resulted in the conduction of extensive research and the publication of numerous studies related ...
Life Cycle Assessment (ISO 14040) Implementation in Foods of Animal and Plant Origin: Review
(2014)
The importance of environmental protection has been recently upgraded due to the continuously increasing environmental pollution load. Life Cycle Assessment (LCA), wellknown as ISO 14040, has been repeatedly shown to be a ...