Catégories
Documents disponibles dans cette catégorie (249)
![Tris disponibles](./images/orderby_az.gif)
article/chapitre/communication
A. Fekete ; J. Felfoldi | 1998Tests were performed with different apple, pear, peach and apricot cultivars of different ripeness. The firmness characteristics such as the rupture stress, the coefficient of elasticity and the acoustic stiffness factor were determined for the [...]congrès/colloque
Introduction à la méthode HACCP - Les principes législatifs de la sécurité alimentaire - La mise en place de HACCP - Les aspects pratiques de HACCP - L'audit, la certification et l'inspection - La formation, l'éducation et les outils - Petites i[...]article/chapitre/communication
T. Gormley ; D. O'beirne ; A. Et | 1988article/chapitre/communication
G. Maesmans ; M. Hendrickx ; AL Et | 1992Revue bibliographique sur les méthodes de détermination des coefficients de transfert de chaleur, lors des opérations de mise en conserve ou de conditionnement aseptique. Mise en évidence de variations des résultats obtenus par différents modèle[...]article/chapitre/communication
This paper provides an overview of the responsibilities and jurisdictional boundaries of Health Canada (HC) and Agriculture and Agri-Food Canada (AAFC) with regard to food regulation in Canada. It examines their interagency coordination within t[...]article/chapitre/communication
I. Angelillo ; N. Viggiani ; L. Rizzo ; A. Bianco | 2000The purpose of this study was to evaluate knowledge, attitudes, and behavior concerning foodborne diseases and food safety issues among food handlers in Italy. Face-to-face interviews were conducted within a random sample using a structured ques[...]article/chapitre/communication
M. Mortlock ; A. Peters ; C. Griffith | 1999A mail survey was designed and distributed to 1,650 managers of food businesses across the manufacturing, retail, and catering sectors of the United Kingdom food industry. Respondents were asked about the food hygiene practices of their business[...]article/chapitre/communication
article/chapitre/communication
Y. Motarjemi ; F. Kaferstein | 1999The application of the Hazard Analysis and Critical Control Point (HACCP) system is rapidly progressing, in particular in large and medium scale food industries. The term is becoming well known in food control and public health circles and is on[...]article/chapitre/communication
article/chapitre/communication
article/chapitre/communication
article/chapitre/communication
article/chapitre/communication
B. De Ancos ; E. Ibanez ; G. Reglero ; M. Cano | 2000The quantitative and qualitative evolution of the anthocyanins and volatile compounds of four raspberry cultivars (cvs. Heritage, Autumn Bliss, Zeva, and Rubi) growing in Spain were analyzed raw, just frozen, and during long-term frozen storage [...]article/chapitre/communication
Furaneol, mesifurane, and furaneol glucoside contents during ripening of four strawberry varieties have been analyzed. Patterns of furanone contents were similar for the four varieties, amounts increasing during ripening to reach the highest val[...]