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S. Guilbert ; N. Gontard ; L. Gorris | 1996article/chapitre/communication
E. Fallik ; N. Temkin-gorodeiski ; S. Grinberg ; AL Et | 1995La qualité des aubergines au cours d'un entreposage prolongé peut être affectée par leur manque de résistance au froid (article/chapitre/communication
S. Meir ; D. Naiman ; M. Akerman ; AL Et | 1997An attempt was made to characterize prolonged modified atmosphere (MA) storage of 'Hass' avocados (Persen americana Mill.) for commercial application in terms of optimal thickness of polyethylene (PE) bags, optimal storage temperature, appropria[...]article/chapitre/communication
R. Early | 1997Food manufacturers have the responsibility to protect consumers from foodborne hazards. The Hazard Analysis Critical Control Point (HACCP) method of food safety control is accepted as the best way to assure consumer safety in the production of f[...]ouvrage
Après une première partie consacrée à la préparation du matériel de laboratoire et au prélèvement des échantillons, la seconde, très développée, expose clairement les manipulations et les techniques bactériologiques générales. La troisième décri[...]ouvrage
Cinq grandes parties constituent le fond de cet ouvrage : la qualité et les produits alimentaires, la qualité dans l'entreprise, l'environnement qualité et les incitations extérieures à l'entreprise, les outils techniques de la qualité, les moye[...]ouvrage
tis book brings together precise knowledge supplied by eighteen leaders in the science and technology of frozen food production, distribution, and marketing. It covers the methods of producing frozen foods of the highest quality and of maintaini[...]article/chapitre/communication
S. Simeonidou ; A. Govaris ; K. Vareltzis | 1998The following seven Mediterranean fish species, bogue (Boops boops), chub mackerel (Scomber japonicus collias), horse mackerel (Trachurus trachurus), Atlantic mackerel (Scomber scombrus), Mediterranean hake (Merluccius mediterraneus), sardine (S[...]article/chapitre/communication
M. Esti ; M. Messia ; F. Sinesio ; AL Et | 1997The present study examines relationships between the analytical measurements of sugars and non-volatile acids and the sensory attributes (sweetness and sourness) of 21 peach and nectarine cultivars. Certain chemical parameters were correlated wi[...]article/chapitre/communication
Controlled atmosphere (CA) storage for 45 or 90 days following harvest reduced quality losses for both 'Gala' apples and 'Bartlett' pears compared with fruit from regular atmosphere (RA) storage. Fruit stored in CA were firmer, had higher acidit[...]article/chapitre/communication
Greenhouse-grown pink tomatoes (cv. Buffalo) were stored in air or in a controlled atmosphere (CA) of 4% O-2 plus 2% CO2 to study the effect of CA at chilling and nonchilling temperatures on fruit quality characteristics. Tomatoes could be store[...]article/chapitre/communication
Quantitative risk assessment of human listeriosis from consumption of soft cheese made from raw milk
Microbial hazards have been identified in soft cheese made from raw milk. Quantification of the resulting risk for public health was attempted within the frame of the Coder Alimentarius Commission, 1995 approach to quantitative risk assessment, [...]ouvrage
S. Bailey ; J. Davies ; THE UNITED STATES ARMY QUARTERMASTER CORPS ; B. Morgan | Washington D.C. : U.S. Department of Commerce | The United States Army Research and Development Series | 1957During the past 4 years we have been privileged to work at a fascinating technological intersection in man's efforts to guide atomic energy along humanitarian channels. Our organization was charged with the Government's role of stimulating, supp[...]article/chapitre/communication
P. Lewicki | 2000A new model of water sorption isotherm is developed on the basis of Raoult's law. It is assumed that water present in food occurs in two states, as free water with properties of the bulk water and as water of hydration. Hydrated molecules are co[...]article/chapitre/communication
C. Cutter ; W. Dorsa ; G. Siragusa | 1997A series of experiments were conducted to determine the effectiveness of rapid desiccation with dry heat at one or two points in the slaughter process to reduce bacterial contamination on beef carcass surfaces. In the first set of experiments, s[...]