Претраживање
Приказ резултата 1-10 од 11
Potential of renewable sources from solid biomass in serbian and hungarian agriculture
(Apple Academic Press, 2017)
Renewable energy sources are strongly emphasized among the other items for renewable energy production and environmental protection. Besides, important issues are improvements in rural development, employment, energy supply ...
Isolation, purification and encapsulation techniques for bioactive compounds from agricultural and food production waste
(CRC Press, 2017)
Food related materials that are discharged worldwide are residues of high organic load generated through different stages of food’s life cycle, from agricultural production up to postharvest handling, processing, retail ...
Convective drying of potato slices at low temperatures in full air recirculation dryer
(Apple Academic Press, 2017)
In modern industrial production, it can be said with certainty that there is no such a product whose main raw material in one of its stages did not go through a drying process [12, 13]. Research and analysis of the drying ...
Pasta-filata cheeses
(Wiley-IEEE Press, 2017)
This chapter discusses various kinds of Pasta-Filata cheeses, such as Caciocavallo Podolico PDO, Kachkaval, and Kashar. Kashkaval-type Kashar cheese is common in the Trakia region. Kashar cheese is a hard cheese with no ...
Semi-hard cheeses
(Wiley-IEEE Press, 2017)
This chapter reviews various semi-hard cheeses, such as Appenzeller, Arzua-Ulloa Protected Designation of Origin (PDO), Castelmagno PDO, Comte PDO and Flaouna Cheeses, and explores its type, description and sensory ...
Bacterial diseases
(CABI International, 2017)
White-brined cheeses
(Wiley-IEEE Press, 2017)
This chapter discusses various white-brined cheeses, including Batzos PDO, Turkish Beyaz Peynir, Feta, Halitzia, Halloumi, Mihalic, Sjenica, and Urfa. Turkish Beyaz Peynir is a rindless, white-coloured, close-textured ...
HACCP in fermented meat production
(CRC Press, 2017)
Hazard Analysis and Critical Control Points (HACCP) is a conceptually simple, science based system whereby the food safety hazards can be identified and evaluated by the meat establishment, which then institute controls ...
Food safety regulation and standards
(CRC Press, 2017)
The growing importance of food safety in international trade is influencing the importance of developing and implementing both legal requirements and international standards.
Enzyme encapsulation technologies and their applications in food processing
(CRC Press, 2017)
Applications of enzymes in the food industry have been intensively studied and improved in recent years. Moreover, some food processes without enzymatic reactions are too long or even not possible. Enzyme market is dynamic, ...