Library

A library contains documents, resources about <a href="https://feople.io/t/about-the-library-category/1566">food science and food technology</a>.

Table sugars were pyrolyzed at different temperatures (300, 400, and 500°C) in a fixed-bed reactor. The effect of pyrolysis temperature on yields o&hellip;

Postharvest losses are rampant due to lack of proper storage conditions and handling of the fresh food products. The perishable nature of fruits a&hellip;

olive-oil-phenols.pdf (1.4 MB) Abstract Olive oils contain numerous substances that have a beneficial role in human health. Phenols are natural co&hellip;

When certain disease-causing bacteria, viruses or parasite contaminate food, they can cause food-related diseases. Another word for such a bacteriu&hellip;

Postbiotic is a term derived from the Greek for ‘post’, meaning after, and ‘bios’, meaning life. Further, the ‘biotic’ family of terms (probiotic&hellip;

Xylella fastidiosa is one of the most dangerous plant bacterium in the world, threatening agriculture, the environment and the economy. https://&hellip;

Nanostructured colloids are materials with at least one dimension in the nanometer range (&lt;100 nm). Such materials find multiple and exciting appli&hellip;

Foodborne disease is caused by consuming contaminated foods or beverages. Many different disease causing microbes, or pathogens, can contaminate f&hellip;

This guidance document is intended to help food operators who process, prepare and handle food to determine the shelf life of their food products &hellip;

Virgin Olive Oils: Environmental Conditions, Agronomical Factors and Processing Technology Affecting the Chemistry of Flavor Profile Abstract Olive &hellip;