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Food & Beverage - Process Technology, Ingredients, Functional Foods, Food Safety

Design Development of a Unit Operation for Chilli Paste Process

  The traditional method of chilli paste processes essentially consists of two main unit operations, namely blending of raw ingredients and cooking of liquefied chilli paste, accompanied by manual stirring. The transferring of blended food for cooking adds clean-up work and tends to waste time...
M.K. Siti Mazlina
L. Sze Ying
M.S. Intan Shaidatul Shima
I. Iryane
American Journal of Food Technology

Preserving Food Jams and Jellies

  Sweet spreads–butters, jellies, jams, conserves, marmalades and preserves–add zest to meals. They can be made from fruit that is not completely suitable for canning or freezing. All contain the four essential ingredients needed to make a jellied fruit product–fruit, pectin...
Judy A. Harrison, Ph.D.
Elizabeth L. Andress, Ph.D.
The University of Georgia

Vanilla Post-harvest Operations

Vanilla (Vanilla planifolia A.) is a major natural flavor widely used in many industries as food, beverages, sodas, pharmaceutics, cosmetics tobacco and traditional crafts. Vanilla beans originated in Mexico, and in some Central American countries as Costa Rica and Honduras. However, today vanilla...
Javier De La Cruz Medina
Guadalupe C. Rodriguez Jiménes
Hugo S. García
Thelma Lucía Rosado Zarrabal
Miguel Ángel García Alvarado
Víctor José Robles Olvera
FAO

Organic Cultivation of Mangoes

  The mango grows best in tropical summer rain regions, at temperatures between 24°C and 28°C. Despite being fully foliated, the trees are remarkably resistant against drying out. A dry period or cooler temperatures enliven the blossoming and the production of mangoes. A period of...
Franz Augstburger
Jörn Berger
Udo Censkowsky
Petra Heid
Joachim Milz
Christine Streit.
Naturland e.V.

Manual para la Elaboración de Productos Derivados de Frutas y Hortalizas

  Dado que las frutas y hortalizas son productos altamente perecederos, los esfuerzos realizados para elevar la producción se desvanecen, pues ocurren grandes pérdidas en las etapas posteriores a la cosecha. Ante esta situación, es necesario capacitar a los productores en...
Luciano Pérez Valadez
César Óscar Martínez Alvarado
Fundación Produce Sinaloa

Popular Ethnic Foods in the United States: A Historical and Safety Perspective

In recent years, a dramatic increase in the demand for ethnic foods in the United States has been observed. Interestingly, with their rise in popularity, more foodborne illness outbreaks associated with ethnic foods have also been reported. Despite a more than 200-y history of ethnic foods in the...
Jee Hye Lee
Johye Hwang
Azlin Mustapha
Comprehensive Reviews in Food Science and Food Safety

Procesamiento de Frutas y Verduras a Nivel Casero

  Las frutas y hortalizas contienen gran cantidad de fácil asimilación por el organismo humano; sin año, por lo que cuando abundan en el huerto o en darles un tratamiento o transformación e incrementar su valor económico, y asi puedan ...
M.C. Cecilia García Osorio
Secretaria de Agricultura, Ganaderia, Desarrollo Rural Pesca y Alimentación

Conservación de Frutas y Hortalizas Mediante Tecnologías Combinadas

Las frutas y las hortalizas son productos altamente  perecederos. Comúnmente, hasta un 23 por ciento de  las frutas y las hortalizas más perecederos se pierden debido a deterioros microbiológicos y fisiológicos,  pérdida de agua, daño...
Stella Maris Alzamora
Sandra Norma Guerrero
Andrea Bibiana Nieto
Susana Leontina Vidales
FAO

Prevención y Reducción de la Contaminación de los Alimentos y Piensos

Esta primera edición contiene todos los códigos de prácticas relativos a la prevención y reducción de contaminantes (por ejemplo micotoxinas, metales pesados, químicos, etc.) en alimentos y/o piensos adoptados por la Comisión del Codex Alimentarius...
La Comisión del Codex Alimentarius
FAO y OMS

Prevention and Reduction of Food and Feed Contamination

This first edition contains all the codes of practice related to the prevention and reduction of contaminants (e.g., mycotoxins, heavy metals and chemicals) in foods and/or feeds. Contents: Code of Practice for the Prevention/Reduction of Mycotoxin Contamination Prevention and Reduction...
Codex Alimentarius Commission
FAO and WHO