Xem 1-20 trên 492 kết quả Food production
  • What is new food product development, the new product development team: company organization and its influence on new product development, what are the sources for new product ideas,... To help you answer the questions above, you are invited to consult the text book "New Food Product Development". Hope this is useful references for you.

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  • Tham khảo sách 'nanotechnology in food products', khoa học tự nhiên, công nghệ sinh học phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả

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  • Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs. In his engaging style Professor Charles Bamforth covers all known food applications of fermentation.

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  • Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food quality, the importance of food safety, the design of ingredients for functional foods, and the biochemical advances made in traditional fermentation. It also provides an international perspective on the discipline as a whole.

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  • Generally, a process is defined as a sequence of events that transforms the biological materials of food products, via biochemical changes, into stable forms with added value. This can create new products or modify existing ones. Process design refers to the design of food processes and manufacturing methods, while plant design refers to the design of the whole processing plant. The processing of food is no longer as simple or straightforward as in the past. Food process design is an interdisciplinary science that is highly regarded by the food industry.

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  • At its simplest, biotechnology is technology based on biology. From that perspective, the use of biological processes is hardly noteworthy. We began growing crops and raising animals 10,000 years ago to provide a stable supply of food and clothing. We have used the biological processes of microorganisms for 6,000 years to make useful food products, such as bread and cheese, and to preserve dairy products. Crops? Cheese? That doesn’t sound very exciting. So why does biotechnology receive so much attention?...

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  • Due to the increase in world population (more than seven billion inhabitants) the global food industry has the largest number of demanding and knowledgeable consumers. This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health, and also the disastrous extreme climatic events make food shortages even worse. This collection of articles is a timely contribution to issues relating to the food industry.

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  • Food safety and foodborne diseases are topics of global concern. Food safety encompasses many areas, including pesticide and antibiotic residues, the presence of mycotoxins and foodborne pathogens, and all aspects of food production and preparation. Many issues associated with these topics are common to all countries. Decisions must be made by each nation to determine priority areas that should be addressed to ensure the health of its citizens.

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  • Introduction Global food production has grown faster than the world's population over the past forty years. Yet many poor countries and millions of poor people continue to suffer from food insecurity and hunger. USDA’ Economic Research Service (ERS) estimates that a third of the population of s 67 developing countries— roughly 900 million people— currently suffer

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  • Europe has many market niches where traditional forms of production are still dominant. The geographic variety of Europe certainly stimulates the existence of diverse niches with a clear local colour and identity. Even in the age of mass production and consumption such pockets of often place-bound products have not disappeared. Rather, they are enjoying a comeback, as the public at large is increasingly looking for goods with indigenous or specific qualities.

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  • Tham khảo tài liệu 'food production approaches, challenges and tasks part 8', khoa học tự nhiên, công nghệ sinh học phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả

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  • Tham khảo tài liệu 'food production approaches, challenges and tasks part 2', khoa học tự nhiên, công nghệ sinh học phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả

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  • Tham khảo tài liệu 'food production approaches, challenges and tasks part 9', khoa học tự nhiên, công nghệ sinh học phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả

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  • Tham khảo tài liệu 'food production approaches, challenges and tasks part 13', khoa học tự nhiên, công nghệ sinh học phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả

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  • Tuyển tập các báo cáo nghiên cứu khoa học ngành toán học được đăng trên tạp chí toán học quốc tế đề tài: Aluminium content of selected foods and food products

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  • Tham khảo tài liệu 'food production approaches, challenges and tasks part 1', khoa học tự nhiên, công nghệ sinh học phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả

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  • Tham khảo tài liệu 'food production approaches, challenges and tasks part 3', khoa học tự nhiên, công nghệ sinh học phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả

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  • Tham khảo tài liệu 'food production approaches, challenges and tasks part 4', khoa học tự nhiên, công nghệ sinh học phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả

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  • Tham khảo tài liệu 'food production approaches, challenges and tasks part 5', khoa học tự nhiên, công nghệ sinh học phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả

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  • Tham khảo tài liệu 'food production approaches, challenges and tasks part 6', khoa học tự nhiên, công nghệ sinh học phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả

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