Understanding the relevance of quality management in agro-food product industry: From ethical considerations to assuring food hygiene quality safety standards and …
COR Okpala, M Korzeniowska - Food Reviews International, 2023 - Taylor & Francis
The continuous improvement in good practices and implementation of hazard analysis and
critical control points (HACCP) remains very crucial for food hygiene quality safety to steadily …
critical control points (HACCP) remains very crucial for food hygiene quality safety to steadily …
A comprehensive review of mathematical modeling for drying processes of fruits and vegetables
Drying fruits and vegetables is a procedure of food preservation with simultaneous heat,
mass, and momentum transfer, which increases the shelf life of the food product. The aim of …
mass, and momentum transfer, which increases the shelf life of the food product. The aim of …
Nanotechnologies in food: The knowns, unknowns, and unknown unknowns
Q Chaudhry, R Watkins, L Castle - 2017 - books.rsc.org
12.1 N anotechnology Derived Foods: Knowns and Unknowns as the preceding chapters
have highlighted, the materials and applications derived from nanotechnology have not only …
have highlighted, the materials and applications derived from nanotechnology have not only …
Effect of solvent extraction parameters on the recovery of oil from spent coffee grounds for biofuel production
I Efthymiopoulos, P Hellier, N Ladommatos… - Waste and Biomass …, 2019 - Springer
Spent coffee grounds (SCG) are a potentially valuable source of lipids for sustainable
production of biofuels. However, there are several feedstock properties and solvent …
production of biofuels. However, there are several feedstock properties and solvent …
Implementation of food safety management systems along with other management tools (HAZOP, FMEA, Ishikawa, Pareto). The case study of Listeria monocytogenes …
The food industry's failure in planning and designing of and in implementing a Food Safety
Management System and its foundation elements leads, in most instances, to compromised …
Management System and its foundation elements leads, in most instances, to compromised …
Assessing Nigerian Butchers' Knowledge and Perception of Good Hygiene and Storage Practices: A Cattle Slaughterhouse Case Analysis
In Nigeria, the National Agency for Food and Drug Administration and Control (NAFDAC)
guides the inspection and production of beef meat and prescribes the good practices …
guides the inspection and production of beef meat and prescribes the good practices …
Activity of washing-disinfecting means “San-active” for sanitary treatment of equipment of meat processing enterprises in laboratory and manufacturing conditions
The article presents the results of the research of the new detergent agent “San-active” for
meat processing enterprises. It was established that “San-active” in the concentration from …
meat processing enterprises. It was established that “San-active” in the concentration from …
Effect of feed concentration and inlet air temperature on the properties of soymilk powder obtained by spray drying
In this study, soymilk powder was produced by spray drying. The inlet air temperature of
spray dryer was varied from 200 to 280° C and the feed concentration was varied from 15 to …
spray dryer was varied from 200 to 280° C and the feed concentration was varied from 15 to …
Effect of molar ration of Ti/Ligand on the synthesis of MIL-125 (Ti) and its adsorption and photocatalytic properties
In this study, a pristine MIL-125 (Ti) was synthesized via a modified solvothermal method.
The effect of titanium metal ion to organic ligand ratio on surface and structural properties of …
The effect of titanium metal ion to organic ligand ratio on surface and structural properties of …
Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle
S Kraithong, S Rawdkuen - PeerJ, 2020 - peerj.com
The aim of this study was to examine the quality characteristics of extruded red Jasmine rice
flour (RJF) noodle that had been prepared with hydrocolloids, namely guar gum (GG) …
flour (RJF) noodle that had been prepared with hydrocolloids, namely guar gum (GG) …