Materias
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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[...]