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Your search keyword '"FOOD chemistry"' showing total 123 results
Start Over Descriptor "FOOD chemistry" Publication Type Reviews
123 results on '"FOOD chemistry"'

1. Overview: Laboratory Suppliers.

Subjects
*FOOD industry, *FOOD science, *CHEMICAL testing, *LIFE sciences, *FOOD chemistry, *FOOD safety, *FOOD emulsions
Abstract

The article focuses on various laboratory suppliers in New Zealand, highlighting their offerings in equipment, instrumentation, and consumables for the food industry. Topics include specialized products such as sterilization equipment, water purification systems, microbiology products, and analytical instruments, emphasizing the importance of reliable and innovative solutions for food safety and quality control.

Published
2024

2. Metrohm.

Subjects
*FOOD chemistry, *BEVERAGE industry
Abstract

The article evaluates various products related to food analysis and safety offered by Metrohm including Metrohm's Eco Titrator for salt analysis, BioSystems' allergen testing solutions, RETSCH mills for homogenization.

Published
2024

3. Enhance every step from paddock to plate with FOSS.

Subjects
*FOOD chemistry, *BEVERAGE industry, *MANUFACTURING processes, *SAFETY standards, *QUALITY standards
Abstract

The article evaluates the industry-leading instruments for food analysis offered by FOSS including MilkoScan™, ProcesScan™ and ProFoss™2.

Published
2024

4. Public Health Assessment Site Tool and Affiliated Applications: A Key Resource for Evaluating the Health Impact of Community Exposure to Hazardous Chemicals.

Author

Burk, Tonia, Mellard, David, Ulirsch, Gregory V., and Zheng Li

Subjects
*TUMOR risk factors, *ANALYSIS of hazardous substances, *SOIL testing, *AIR analysis, *APPLICATION software, *HAZARDOUS substances, *PUBLIC health, *HEALTH status indicators, *SOFTWARE architecture, *GOVERNMENT agencies, *WATER pollution, *DECISION making, *HEALTH, *INFORMATION resources, *FOOD chemistry, *WORLD Wide Web, *ENVIRONMENTAL exposure, *PRINT materials
Abstract

The article offers information on the Public Health Assessment Site Tool, a web-based application developed by the Agency for Toxic Substances and Disease Registry (ATSDR) to help improve the scientific quality and consistency of public health assessments conducted by health assessors at ATSDR.

Published
2022

5. Informe Anual de la Situación de la Soberanía Alimentaria en Argentina (IASSAA 2022).

Author

ATAIDE, SORAYA

Subjects
FOOD sovereignty, GENETICALLY modified foods, SOCIOECONOMICS, FOOD chemistry, CORPORATION reports, NONFICTION, SOVEREIGNTY, DATA analysis
Abstract

Copyright of Realidad Economica is the property of Realidad Economica and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2023

6. Alexandra Gelis, Deborah Barndt, and Lauren Baker: Earth to tables legacies: multimedia food conversations across generations and cultures: Roman & Littlefield Press, Lanham, Maryland, USA, 2023, 243 pp, ISBN 9781538123485.

Author

Rotz, Sarah

Subjects
PROJECT finance, JUSTICE, FOOD sovereignty, COLONIES, FOOD chemistry
Abstract

The Earth to Tables Legacies book and multimedia project provides a visually stunning and comprehensive analysis of the food system, with a focus on North America. It addresses the inequities and harms within the food system, using audio and visual storytelling to cover topics such as farm labor, climate change, food justice, and Indigenous food sovereignty. The book emphasizes relationality and collaboration, highlighting the importance of diverse perspectives and knowledge systems. It offers a conversational and relational approach to understanding food issues and is a valuable resource for teaching and research on food justice, sovereignty, and climate change. [Extracted from the article]

Published
2024
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7. Saint Hildegard's Guide to Wellness: Herbalism, Nutrition, and Health Advice from a Trailblazing Medieval Nun.

Subjects
*MENTAL health, *FOOD chemistry, *CARDIOVASCULAR system, *TRADITIONAL medicine, *NUNS
Abstract

This article is a review of the book "Saint Hildegard's Guide to Wellness: Herbalism, Nutrition, and Health Advice from a Trailblazing Medieval Nun" by Holger Vornholt. The book explores the holistic approach to well-being advocated by St. Hildegard, a 12th-century Benedictine abbess. The author highlights the nun's emphasis on living in harmony with nature and maintaining a balance between rest, meditation, prayer, and exercise. While the book provides useful information on the health benefits of Hildegard's favorite herbs and how to grow them, the reviewer criticizes the lack of practical guidance and scientific evidence to support the effectiveness of Hildegard's theories. Overall, the review suggests that readers interested in traditional medicine may find the book lacking in substance. [Extracted from the article]

Published
2024

8. Franz Leander Fillafer, Aufklärung habsburgisch. Staatsbildung, Wissenskultur und Geschichtspolitik in Zentraleuropa 1750–1850. Göttingen, Wallstein 2020.

Author

Mazohl, Brigitte

Subjects
FOOD chemistry, STATE formation, ENLIGHTENMENT, THEORY of knowledge, MONARCHY, NONFICTION, NATION building
Abstract

Copyright of Historische Zeitschrift is the property of De Gruyter and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2022
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10. Frozen pizza on the rise.

Subjects
*FROZEN foods, *PIZZA, *CONSUMER goods, *FOOD chemistry
Abstract

Compares frozen pizzas. How the introduction of self-rising crusts improved the quality of the frozen pizzas; Ways consumers can get better results when cooking such products; Ratings based on cost and taste; Comparison with common chain delivery pizza shops. INSET: Going gourmet.

Published
2002

11. Tuna goes upscale.

Subjects
*TUNA, *CANNED tuna, *TUNA industry, *FOOD chemistry
Abstract

Evaluates different varieties and brands of tuna fish products. Packaging of tuna in cans or vacuum-sealed pouches; Difference between white and light tuna; Health risks and benefits associated with tuna consumption; Regulations in the United States about the labeling of tuna; Results of product tests comparing the taste of different brands; Recommendations. INSETS: Mercury: Gauging the risks;Skip the salad kits;What 'dolphin safe' means.

Published
2001

12. Untitled.

Subjects
*COMMERCIAL product evaluation, *CONVENIENCE foods, *FOOD chemistry, *HIGH-protein diet
Abstract

The article evaluates several food products including the Wildwood Organic's vacuum-packed High Protein tofu, Banquet's Mega Deep Dish Bacon Mac 'N Cheese pot pie, and the Buffalo-Style Chicken Mac 'N Cheese.

Published
2019

13. New Developments in Instrumentation.

Author

Mermelstein, Neil H.

Subjects
*FOOD chemistry, *BEVERAGE analysis, *LIQUID chromatography equipment, *MASS spectrometers, *TIME-of-flight mass spectrometry, *EQUIPMENT & supplies
Abstract

The article offers brief information on various instruments used for the analysis of foods and beverages including the Acquity UPLC® H-Class ultra-performance liquid chromatograph (UPLC) from Waters Corp., the Q Exactive high-resolution accurate-mass (HRAM) spectrometer from Thermo Fisher Scientific Inc., and the AxION™ 2 time-of-flight mass spectrometer (TOF-MS) from PerkinElmer Inc.

Published
2011

16. Falling for It.

Subjects
*APPLES, *COMMERCIAL product evaluation, *FOOD chemistry, *HONEY, *NUTRITION
Abstract

The article offers brief information on several health and personal care products including the Bio Nutrition Pine Pollen capsules from Bio Nutrition; the Organic Soups with Bone Broth from Bonafide Provisions; and the Jasmine Tea Plant-Based Body Wash from Schmidt's.

Published
2018

19. Takayuki Shibamoto (Ed.): Chromatographic analysis of environmental and food toxicants.

Author

Herrero, Miguel

Subjects
*CHROMATOGRAPHIC analysis, *FOOD chemistry, *POISONS, *TOXICITY testing, *MASS analysis (Spectrometry), *CARCINOGENS
Abstract

The book I Chromatographic analysis of environmental and food toxicants i by T. Shibamoto provides a broad perspective on the use of chromatography to detect and quantify dangerous substances in foods and the environment. These families comprise polycyclic aromatic hydrocarbons, polychlorinated biphenyls, nitrosamines, heterocyclic amine mutagens and carcinogens, mycotoxins, nitrobenzene and related compounds, 2,3,7,8-tetrachlorodibenzo- I p i -dioxin, organophosphorus esters, insecticidal carbamates, and carbonyl compounds. However, the present book offers an integrative perspective of both fields of application including a variety of different toxicants. [Extracted from the article]

Published
2020
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21. Review of Textural Characteristics of World Foods ,.

Author

Albro Reviewed by, Maggie

Subjects
*FOOD chemistry, *FOOD science
Abstract

Despite the everyday consumer's lack of focus on food texture, there is a growing body of scholarship within food science dedicated to the textural characteristics of food. The texture of a food can often make or break one's enjoyment of it, though food texture itself is not always something an eater thinks about unless it is particularly notable. Chapters often include general textural characteristics common to the cuisine of the country; many contain sections dedicated to prominent food items within the country's food culture. [Extracted from the article]

Published
2021
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22. FOOD.

Author

Hughes, Kathryn

Subjects
*FOOD chemistry, *FOOD industry, *NONFICTION
Published
2021

24. FoodScan 2000 (Book).

Author

Deakin, Vicki

Subjects
*NUTRITION software, *FOOD chemistry
Abstract

Reviews the software 'FoodScan 2000,' developed by Andromeda Educational Software for dietary intake, foods and recipe analysis.

Published
2002

26. Book review.

Author

Gilbert, J.

Subjects
*FOOD chemistry, *NONFICTION
Abstract

Reviews the book 'Food Chemical Risk Analysis,' edited by D.R. Tennant.

Published
1999
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27. Is it still fresh?

Subjects
*COMMERCIAL product evaluation, *FOOD chemistry, *FOOD spoilage, *FOOD industry, *EQUIPMENT & supplies
Abstract

The article reviews the food spoiling detectors the Timestrip (www.timestriponline.com) and the DaysAgo Digital Day Counter (www.howmanydaysago.com). Both devices are designed to tell a consumer if their food is spoiled.

Published
2007

28. Exotic rice.

Subjects
*RICE, *ORGANIC foods, *FARM produce, *FLAVOR, *FOOD chemistry, *RICE puddings
Abstract

The article evaluates several rice blends that will introduce new flavors, colors and textures to the dinner menu. Lundberg Family Farms Organic Black Japonica is priced at $2.49 for 16 ounces. This blend of mahogany and black rices matches its dark color with a deep, musky flavor. Royal Blend Texmati Brown & Red is priced at $6 for 32 ounces. Nutty and earthy, this aromatic blend boasts a satisfyingly chewy texture and is perfect for preparing spicy rice pudding. Lotus Foods Bhutanese Red Rice is priced at $3 for 15 ounces. With its gorgeous russet hue, this Himalayan-grown rice is full and hearty, yet tender and fine.

Published
2005

31. Chemia Żywności (Food Chemistry). Zdzisław E.SikorskiHannaStaroszczykWarsaw, Poland: PWN, 2017. 801 pp. ISBN 978‐83‐01‐19634‐9.

Author

Sommer, Agata

Subjects
*FOOD chemistry, *FOOD science, *EDITIONS
Abstract

The new edition of Food Chemistry has been released 40 years after the book was first published. It has been dedicated to "creators of food science and the memory of Professors Bronisław Drozdowski and Andrzej Stołyhwo, authors of the lipid chapters in previous editions of the book." [ABSTRACT FROM AUTHOR]

Published
2019
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34. Marriages Made in Candyland.

Subjects
*FLAVOR, *FOOD, *FOOD chemistry
Abstract

The article evaluates several food flavorings, including Evoglass flavor encapsulation system from Symrise Flavors, LycoRed's SucraCote and AsparCote.

Published
2008

37. The chemistry of food.

Author

Rossi, M.

Subjects
FOOD chemistry, NONFICTION
Abstract

The article reviews the book "The Chemistry of Food" by Jan Velíšek.

Published
2015
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47. Análisis de los Alimentos.

Author

Hidalgo, F. J.

Subjects
*FOOD chemistry, *NONFICTION
Abstract

Se presenta una reseña del libro "Análisis de los Alimentos" editado por S. Suzanne Nielsen.

Published
2009

49. An´lisis de los Alimentos. Manual de Laboratorio.

Author

Zamora, R.

Subjects
*FOOD chemistry, *NONFICTION
Abstract

Se presenta una reseña del libro "Análisis de los Alimentos. Manual de Laboratorio," escrito por Suzanne Nielsen.

Published
2007

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