Library
A library contains documents, resources about food science and food technology.
- Edible oleogels for the oral delivery of lipid soluble molecules
Edible oleogels for the oral delivery of lipid soluble molecules: Composition and structural design considerations Food grade crystalline a…
- Food Safety – Problems and Solutions
When certain disease causing bacteria, viruses or parasite contaminate food, they can cause food related diseases. Another word for such a…
- Microbiological Quality of Soft White Cheese
Abstract of Article To determine the hygiene and processing aspects and the microbiological quality of soft white cheese produced tradition…
- Sucrose substitution in cake systems is not a piece of cake
Successful sucrose replacement in cake systems requires thorough understanding of its functionality. Time domain H NMR showed that water in…
- Control of Foodborne Biological Hazards by Ionizing Radiations
Ionization radiations are used to ensure food safety and quality. This irradiation process uses ions of beta or gamma rays to inactivate or…
- The Concept of Postbiotics
Postbiotic is a term derived from the Greek for ‘post’, meaning after, and ‘bios’, meaning life. Further, the ‘biotic’ family of terms (pro…
- FSA Explains: Salmonella
FSA Explains: Salmonella
- Incidence of foreign bodies in european foods
This paper contains a comprehensive review of different types of foreign matter reported in Rapid Alert System for Food and Feed (RASFF) du…
- Xylella fastidiosa
Xylella fastidiosa is one of the most dangerous plant bacterium in the world, threatening agriculture, the environment and the economy. htt…
- Case Studies of Small-Medium Food Enterprises
Case Studies of Small Medium Food Enterprises around the World Major Constraints and Benefits from the Implementation of Food Safety Manage…
- Ultrasound Application to Improve Meat Quality
High intensity ultrasound offers an alternative to traditional methods of food preservation and is regarded as a green, versatile, popular,…
- Biotechnological Processes in Microbial Amylase Production
Amylase is an important and indispensable enzyme that plays a pivotal role in the field of biotechnology. It is produced mainly from microb…
- Nanostructured Colloids in Food Science
Nanostructured colloids are materials with at least one dimension in the nanometer range ( Cristina Coman (November 5th 2018). Nanostructur…
- Facts on foodborne pathogens
Foodborne disease is caused by consuming contaminated foods or beverages. Many different disease causing microbes, or pathogens, can contam…
- Alternatives for Sugar Replacement in Food Technology
Abstract The physical, chemical, thermal, rheological, and sensory characteristics of spreads with noncarbohydrate nutritive sweeteners (su…
- A Guide to Calculating the Shelf Life of Foods
A Guide to Calculating the Shelf Life of Foods What is shelf life? Shelf life is a guide for the consumer of the period of time that food c…
- How to Determine the Shelf Life of Food
This guidance document is intended to help food operators who process, prepare and handle food to determine the shelf life of their food pr…
- Packaging Design Alternatives for Meat Products
This chapter connects the main requirements of meat product preservation with the most used plastic packaging structures, highlighting the…
- Effect of Freezing on the Shelf Life of Salmon
Abstract Food shelf life extension is important not only to food manufacturers, but also to home refrigeration/freezing appliance companies…
- Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques
The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shri…