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Seligman Lecture 2005 - Food product engineering: Building the right structures
(WILEY, 2006)
Driven by consumers' expectations and new knowledge, a paradigmatic shift is occurring in food engineering from the prior emphasis in processes and unit operations to the design of products that provide convenience, health ...
Microbiological Quality of Some Puerto Rican Fast Foods. II. Retail and Consumer Level; Frozen or FriedTítulo en español
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1985)
Estudo comparativo da qualidade de vegetais in natura e minimamente processados por meio da avaliação de parâmetros físico-químicos
(Universidade Tecnológica Federal do ParanáMedianeira, 2012-06-26)
Vegetables with unwanted visual aspect, geometric deformation, cracks or discoloration on the surface are a major source of post-harvest losses. The post-harvest losses of horticultural products justify the adoption of ...
Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil
(ELSEVIER SCI LTD, 2011)
Minimally processed leafy vegetables are ready-to-eat (RTE) products very attractive to consumers looking for healthy and convenient meals. However, the microbiological safety of these foods is of special concern due to ...
Structure and quality of pasta enriched with functional ingredients
(Royal Society of Chemistry, 2015-03)
Dry pasta is a traditional cereal-based food product that is becoming increasingly popular worldwide because of its convenience, palatability, and nutritional quality. The low cost and the long shelf life of pasta, as well ...
Participação do fornecedor de ingredientes no desenvolvimento de produtos: estudo de casos em processadoras de bebidas.
(Universidade Federal de São CarlosBRUFSCarPrograma de Pós-Graduação em Engenharia de Produção - PPGEP, 2006-08-09)
The capacity of introducing new products in the market has been considered as
an important factor for companies competitiveness. This is the reality of the food industry
that adopts technological and organizational changes ...
Bioprotective cultures
(Wiley Blackwell Publishing, Inc, 2014)
Meat products and processed meats resulted from the need to preserve meat in ancient times. Preservative and palatability effects must have been discovered after mixing comminuted fresh meat with salt contaminated with ...