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Jessica M. M. Adams, S. Michael Morris, Laura Steege, Joanne Robinson and Charles Bavington
Using brown seaweed kelp species Saccharina latissima and Laminaria digitata as feedstocks, a set of pilot-scale macroalgae processing batches were conducted (50?200 kg per batch) for the production of a range of food-grade liquid and solid fractions. Th...
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Alina Tkachenko,Ivan Syrokhman,Yulia Basova,Anna Kobischan,Anna Artemenko,Khrystyna Kovalchuk,Olena Kalashnyk,Mariia Katruk,Roman Zakharchyn,Volodymyr Havrylyshyn
Pág. 66 - 74
This paper reports two cake formulations, "Kosmyk" and "Lunik", created by using the principles of the HACCP system, which make it possible to control the safety of devised flour-based products prepared from organic raw materials. The "Kosmyk" cake formu...
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Mohd Bakri Jali,Maaruf Abdul Ghani,Norazmir Md Nor
Pág. 15 - 21
Hazard Analysis Critical Control Point (HACCP) is a food safety system through seven principles to control a biological, chemical and physical hazard. Principles 1 and 2 are the backbones of the HACCP system. However, there are some misinterpretations in...
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Hyon Wook Ji, Sang-Il Lee
Pág. 1 - 13
This paper presents an analysis of the potential risks of chemicals that can affect an aquifer storage transfer and recovery (ASTR) site. ASTR is a water supply system that injects surface water into an aquifer and then extracts naturally filtered ground...
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David Souza Vaz,Isabella Caroline Novo Nobre,Enio Fernandes Rodrigues,Luiz Teruo Kawamoto Junior
Pág. 729 - 745
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Ai Mahmudatusaadah,Sudewi Sudewi10.17509/invotec.v12i2.6203 Abstract views: 470 PDF downloads: 387
To ensure the safety of food products to the consumer, required the application of Hazard Analysis Critical Control Point (HACCP). Liquid sugar is a food product which can be eaten directly or used as additives in the processing of other products. Stages...
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Mohd Bakri Jali,Maaruf Abdul Ghani,Norazmir Md Nor
Pág. 156 - 167
Food manufacturing operations need to fulfil regulatory requirements related to hygiene and Good Manufacturing Practice (GMP) to successfully market their products as safe and high quality products. GMP is a component of the food safety system to ensure ...
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Hulya CAGIRAN KENDIRLI,Gürkan ULUSOY
Pág. 37 - 46
Nowadays, food and food industry has become one of the most important sectors for manufacturers and consumers. Many countries of the world including Turkey have been developed and implemented many standards for food safety and presentation of food ...
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Miquel Salgot, Gerda K. Priestley and Montserrat Folch
Controversy regarding the amount of water consumed or saved as a result of human activity is currently paramount in water-scarce areas. In recent decades, golf?a land and water consuming activity?has been implanted in several areas of the Mediterranean b...
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Lien Maulina Cartwright,Diah Latifah10.17509/invotec.v6i2.6085 Abstract views: 632 PDF downloads: 1578
This research is basically based on the premise that food security especially in the field of pastry making into something very important. The purpose of this study are: 1) to analyze important stages in the processing of pastry to ensure the quality of ...
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