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259 results on '"FOOD PROCESSING"'

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2. Transformative impact: Artificial intelligence in the evolving landscape of processed food - A concise review focusing on some food processing sectors.

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3. Magnetic field: A non-thermal technology in food processing.

4. Detection of tropane alkaloid contaminations in unprocessed soybeans and their fate in food and feed processing.

5. Residue behaviors and dietary risk assessments of four field-applied pesticides in common food products derived from goji berries (Lycium barbarum L.).

6. Innovative application of plasma-activated water in the inactivation of Escherichia coli: Temperature-dependent chemical processes leading to the synergistic microbicidal effect.

7. Quantitative and qualitative approach for accessing and predicting food safety using various web-based tools.

8. Impacts of novel non-thermal processing (NTP) on anti-nutritional compounds of food grains and seeds.

9. Effect of temperature on inactivation kinetics of three strains of Penicillium paneum and P. roqueforti during bread baking.

10. Salmonella survival during soft-cooked eggs processing by temperature-controlled water circulator.

11. Prevalence and persistence of Listeria monocytogenes in premises and products of small food business operators in Northern Ireland.

12. Traditional processing impacts mycotoxin levels and nutritional value of ogi – A maize-based complementary food.

13. Evaluation of carbonyl species in fish oil: An improved LC–MS/MS method.

14. Processing factors of triadimefon and triadimenol in barley brewing based on response surface methodology.

15. Food quality and safety risk assessment using a novel HMM method based on GRA

16. Mass spectrometry detection of protein allergenic additives in emulsion-type pork sausages

17. Quantitation of free and modified Alternaria mycotoxins in European food products by LC-MS/MS

18. Cost estimation of listeriosis (Listeria monocytogenes) occurrence in South Africa in 2017 and its food safety implications

19. Evaluation of the food safety and quality management systems of the cottage food manufacturing industry in Ghana

20. Results of official food control in Austria 2010–2016

21. Evaluation of the microbiological contamination of food processing environments through implementing surface sensors in an iberian pork processing plant: An approach towards the control of Listeria monocytogenes

22. Application of nitric oxide in modified atmosphere packaging of tilapia (Oreschromis niloticus) fillets

23. Wastewater conservation and reuse in quality vegetable cultivation: Overview, challenges and future prospects

24. Species specific marker peptides for meat authenticity assessment: A multispecies quantitative approach applied to Bolognese sauce

25. Analysis of RASFF notifications on food products contaminated with Listeria monocytogenes reveals options for improvement in the rapid alert system for food and feed

26. Revisiting Indian traditional foods-A critical review of the engineering properties and process operations.

27. Tropical plant products as biopreservatives and their application in food safety.

28. Bioaccessibility and changes on cylindrospermopsin concentration in edible mussels with storage and processing time.

29. The effect of household processing on the decline pattern of dimethomorph in pepper fruits and leaves.

30. Germicidal efficacy of the pulsed magnetic field against pathogens and spoilage microorganisms in food processing: An overview

32. Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya

33. A guide to standardise artificial contamination procedures with protozoan parasite oocysts or cysts during method evaluation, using Cryptosporidium and leafy greens as models

34. Antimicrobial activities of virgin olive oils in vitro and on lettuce from pathogen-inoculated commercial quick salad bags

35. Factors that contribute to persistent Listeria in food processing facilities and relevant interventions: A rapid review

36. Roles of company directors and the implications for governing for the emerging impacts of climate risks in the fresh food sector: A review

37. Trends of pesticide residues in foods imported to the United Kingdom from 2000 to 2020

38. Food fraud of rejected imported foods in China in 2009–2019

39. The follow-up evaluation of 'General Hygienic Regulation for Food Production' in China

40. Transformation of China's food safety standard setting system – Review of 50 years of change, opportunities and challenges ahead

41. Development of two ELISA formats to determine glycinin. Application to detect soy in model and commercial processed food

42. Monitoring and risk assessment of polycyclic aromatic hydrocarbons (PAHs) in processed foods and their raw materials

43. Strategic approaches to communicating with food consumers about genetically modified food

44. The impact of variable high pressure treatments and/or cooking of rice on bacterial populations after storage using culture-independent analysis

45. Identification of sea cucumber species in processed food products by PCR-RFLP method

46. Authentication of origin of meat species processed under various Indian culinary procedures using DNA barcoding

47. Public acceptance of and willingness-to-pay for nanofoods in the U.S

48. Quantitative study of food safety climate in Belgian food processing companies in view of their organizational characteristics

49. Prevalence and persistence of Listeria monocytogenes in premises and products of small food business operators in Northern Ireland

50. Traditional processing impacts mycotoxin levels and nutritional value of ogi – A maize-based complementary food