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Innovation indicators: a survey of innovative activities in the international food processed industry
(Univ Estadual Campinas, Inst Geociencias, Dept Politica Cientifica & Tecn, 2015-01-01)
This paper seeks to combine traditional methods of measuring intensity with other alternative indicators to examine the dispersion of innovation activities in different industries and countries. The hypothesis that underlies ...
Natural alternatives for reducing bacterial biofilms in food industry
(Univ Federal Ceara, Centro Ciencias Agrarias, 2017-04-01)
Of the microorganisms often found in biofilms, bacteria are the predominant group. In the food industry, pathogenic biofilms considered of great importance in the context of food safety and public health, arousing the ...
Use of Enzymatic Biosensors as Quality Indices: A Synopsis of Present and Future Trends in The Food Industry
(Instituto de Investigaciones Agropecuarias, INIA, 2009)
The Hazard Analysis System and Critical Control Points as a quality tool in brazilian food industry
(Univ Federal Ceara, Centro Ciencias Agrarias, 2019-04-01)
Food safety is one of the main problems related to food production and processing. The control of food contamination hazards in relation to physical, chemical and biological risks must occur during all phases of the ...
Applying a food processing-based classification system to a food guide: A qualitative analysis of the Brazilian experience
(2018-01-01)
Objective The present paper aimed to identify the stakeholders, as well as their arguments and recommendations, in the debate on the application of a food processing-based classification system to the new Brazilian Food ...
O desempenho da indústria em Uberlândia entre 1996 e 2007: crescimento do setor de alimentos e bebidas e o retrocesso industrialThe industrial performance in Uberlândia between 1996 and 2007: growth of the beverage and foods sector and the industrial decline
(Universidade Federal de Uberlândia, Instituto de Geografia, Programa de Pós-Graduação em Geografia, 2011)
Most consumed processed foods by patients on hemodialysis: Alert for phosphate-containing additives and the phosphate-to-protein ratio
(2016-08-01)
Background and aims Hyperphosphatemia is common in patients with chronic kidney disease (CKD) stages IV and V because of decreased phosphorus excretion. Phosphatemia is closely related to dietary intake. Thus, a better ...
Availability of processed foods in the perimeter of public schools in urban areas
(SOC BRASIL PEDIATRIARIO DE JANEIRO, RJ, 2012)
Objective: To assess the availability of food in relation to their degree of industrial processing and the types of food stores in the perimeters of elementary schools. Method: This is a cross-sectional study. 82 food ...
Computational Fluid Dynamics Analysis of Viscosity Influence on Thermal In-Package Liquid Food Process
(Walter De Gruyter GmbhBerlinAlemanha, 2010)