Materias
(702)
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This manual is a outgrowth of lecture and laboratory procedures developed for food products evaluation. The text is divided intro specific attributes of quality commonly evaluated for food products control and assurance. Each chapter covers basi[...]texto impreso
WHITAKER, JOHN R., Autor | Washington [ESTADOS UNIDOS] : American Chemical Society | Advances in Chemistry Series | 1974This review discusses enzymes that are indigenous to or added to foods and that alter the perception of those foods in both desired and undesired ways. Few enzymes have been commercialized for processing foods because the costs associated with o[...]texto impreso
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Curso Control Oficial de Alimentos Antigua, Guatemala, 16-27/09/02texto impreso
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Fresh-cut produce has been one of the hottest commodities in grocery stores over the past 10 years. The industry soared to over $10 billion in U.S. retail and foodservice sales in 1999, and there are no signs of the trend slowing down (IFPA, 200[...]texto impreso
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JONGEN, WIM, Editor científico | Boca Raton [ESTADOS UNIDOS] : CRC Press | Woodhead Publishing Limited | 2002Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. Consumers increasingly require food products that preserve their nutritional value, retain a natural and fresh colour, flavour and [...]texto impreso
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For all contracts incorporating the terms and conditions of the Grain & Feed Trade Association (GAFTA), analyses tests shall be carried out in accordance with the following methods listed in these Rules: Analysis Methods. This are the Methods pr[...]texto impreso
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El objetivo general del proyecto es: Dotar al Instituto Nacional de Metrología (LATU) de las herramientas necesarias para establecer la trazabilidad de las mediciones de elementos metálicos mediante el establecimiento de patrones nacionales de[...]texto impreso
This book is divided into 5 parts: Practical aspects of gas chromatography (pp. 1-99); Recommendations (pp. 103-134) including recommended GLC methods and stationary phases for analysis of milk, butter and cheese; Food composition (pp. 135-275) [...]documento electrónico
Se detallan las actividades llevadas adelante por esta Gerencia durante el año 2009.texto impreso
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LORENZ, KLAUS J., Autor ; KULP, KAREL, Autor | Boca Raton [ESTADOS UNIDOS] : CRC Press | Food Science and Technology | 1991texto impreso
HUI, Y. H., Editor científico | Boca Raton [ESTADOS UNIDOS] : CRC Press | Food Science and Technology | 2006§ Carbohydrate § Protein Determination in Food and Agriculture Systems § Protein Denaturation § Food Protein Functionalities § Chemistry and Biochemistry of Fats § Physical Properties of Fats § Water Soluble Vitamins § Fat Soluble Vitamins § Fun[...]texto impreso
HUI, Y. H., Editor científico | Boca Raton [ESTADOS UNIDOS] : CRC Press | Food Science and Technology | 2006§ Sensory Science § Flavor of Frozen Foods § Textures of Frozen Foods § Chemical and Physical Aspects of Color in Frozen Muscle-based Foods § Fermentation § Quality and Flavour of Fermented Products § Meat Fermentation § Liquid Fermented Milk Pr[...]texto impreso
HUI, Y. H., Editor científico | Boca Raton [ESTADOS UNIDOS] : CRC Press | Food Science and Technology | 2006§ Food processing : units of Operation § Dehydrated Vegetables: Principles § Drying Tropical Fruits§ Drying Pears § Freeze Drying § Thermal processing : principles and applications § Heat Transfer § Temperature Time § Modeling of Thermal Process[...]texto impreso
HUI, Y. H., Editor científico | Boca Raton [ESTADOS UNIDOS] : CRC Press | Food Science and Technology | 2006§ Bakery Products § Chocolate § Mozzarella Cheeses § Processed Cheese § Yogurt § Eggs § Frozen Desert § Edible Fats and Oils § Fats § Grain § Seafood Processing § Fish Paste, Surimi § Caviar, Roe § Thermal Processing of Meat § Frozen Meat Proces[...]documento electrónico
DA-WEN SUN, Editor científico | Boca Raton [ESTADOS UNIDOS] : CRC Press | Food Science and Technology | 2006Discusses quality and safety issues for each frozen food category in individual chapters, ensuring comprehensive coverage Covers fundamental aspects of freezing such as glass transition, microbiology of frozen foods, thermophysical properties, [...]texto impreso
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GIOSCIA, DIEGO, Autor ; BORTHAGARAY, MARIA, Autor ; MARIANA RODRÍGUEZ ARZUAGA, Autor | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU) | 2009El aceite de oliva es muy consumido por sus valiosas características sensoriales y sus beneficios nutricionales, por lo que el desarrollo de productos derivados del mismo resulta de gran interés. El helado de aceite de oliva representa una opció[...]Article : documento electrónico
CARLOS PROVERBIO, Autor ; DANIEL CARNEVIA, Autor ; GABRIELA JORGE-ROMERO, Autor ; DIEGO LERCARI, Autor |Tradicionalmente en Uruguay, la almeja amarilla Mesodesma mactroides ha sido explotada artesanalmente en la costa oceánica. Su consumo se ha valorado notoriamente y se ha convertido en un producto gastronómico codiciado. Para obtener un producto[...]texto impreso
ALBERT J.J. VAN OOYEN, Autor ; PETER DEKKER, Autor ; MICHAEL HUANG, Autor ; MAURIEN M.A. OLSTHOORN, Autor ; DENISE I. JACOBS, Autor ; PAUL A. COLUSSI, Autor ; CHRISTOPHER H TARON, AutorKluyveromyces lactis is both scientifically and biotechnologically one of the most important non-Saccharomycesyeasts. Its biotechnological significance builds on its history of safe use in the food industry and its well-known ability to produc[...]texto impreso
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IGNACIO BENAVENTE, Autor ; MATÍAS MIGUEZ, Autor | 2013In this work, a high voltage (HV) pulse generator for pulsed electric fields (PEF) application in treatment of liquid food is presented. A complete overview of the target application is followed by a detailed analysis and design of a 10 stages [...]objeto tridimensional, aparatos, ...
2014El lema del Congreso es "la naturaleza y la innovación con el debido respeto". En este marco, Uruguay se presenta como país de clima templado y con abundante agua limpia, aspectos que son ideales para desarrollar sistemas de producción con ganad[...]texto impreso
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CHANONA, P. J. J., AutorImage capturing instruments, as well image and fractal analysis have been widely used to study structural changes of food materials during thermal processing. These tools have allowed establishing the importance of food structure in transport ph[...]texto impreso
Proanthocyanidins (PACs) are an abundant class of compounds found in a variety of plant materials. Here we demonstrate the application of these materials as capture molecules for the removal of bacterial lipopolysaccharide (LPS) from solution. P[...]texto impreso
Impigmenting drying is an old technology that has only recently been applied to food products. Tortilla and potato chips, pizza crust, pretzels, crackers and cooks for example, have been successfully cooked and baked in air-impigmented ovens in [...]texto impreso
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En esta publicación pretendemos aportar alguna información sobre el largo proceso que transcurre hasta que tenemos el plato servido en la mesa. Desde que el productor deposita la semilla en el suelo o va a buscar las vacas para el ordeñe, hasta [...]texto impreso
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LATU (Montevideo, URUGUAY), Autor | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU) | 2013Contiene fotos del evento INNOVA 2013 desarrollado del 7 al 11 de octubre de 2013 en la Sala de Actos de LATU.documento electrónico
LATU (Montevideo, URUGUAY), Autor ; LATITUD, FUNDACIÓN LATU (Montevideo, URUGUAY), Autor | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU) | 2017INNOVA es un Simposio Internacional de Innovación y Desarrollo de Alimentos, bienal organizada por el Laboratorio Tecnológico del Uruguay que se comenzó a realizar en el año 2004 y a partir de esta edición también por Latitud. Como evento cientí[...]documento electrónico
LATU (Montevideo, URUGUAY), Autor ; LATITUD, FUNDACIÓN LATU (Montevideo, URUGUAY), Autor | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU) | 2019Innova es el Simposio Internacional de Innovación y Desarrollo de Alimentos, de carácter bienal, organizado por el LATU desde 2004 y por Latitud, Fundación LATU, desde 2017. Como evento científico referente en ciencia y tecnología de alimentos e[...]documento electrónico
Innova es el Simposio Internacional de Innovación y Desarrollo de Alimentos, de carácter bienal, organizado por el LATU desde 2004 y por Latitud, Fundación LATU, desde 2017. Como evento científico referente en ciencia y tecnología de alimentos e[...]texto impreso
Historically, the purpose of food packaging was simply to contain foods, protect them from the environment, and aid in food preservation. Current innovative food packaging systems ensure better protection of foods as well as efficient quality pr[...]texto impreso
TEXEIRA, A., AutorThe purpose of this conference presentation is to present a review of recent (and no so recent) advances that have been made in the field of thermal process treatments for food preservation, and attempt to foresee what impact these new technolog[...]