Processing food products

A general conclusion is that incentives to convert conventional fossil fuel based technology into biomass based technologies are large, but implementation will be slowed down for several reasons. Firstly, there is the availability of biomass itself. The preferred feedstock should not compete with food production. Processes to convert such biomass practically into secondary energy carriers are not yet commercially available. In the mean time, technologies converting food related biomass will be implemented. But this will only occur for a limited period in the near future. 

Apphcation of the HACCP program is recommended for all food production processes, from small catering procedures to large-scale manufacturing. Once the sources of contamination (the hazards) and the important points at which, and means by which, they can be controlled (critical control points) are identified, and controls introduced, monitored, and verified, the food manufacturers can have greater assurance that they are producing a safe product [2],... 

Therefore, risk management decisions are currently based on common sense, a thorough analysis of the food production process, and the risk of the allergen as perceived by the company. Driven by fear for (legal) claims there may be a tendency to use a disclaimer (for instance may contain ) on the label when the chance of cross-contamination is realistic (Hefle et al. 2007). These disclaimers are not always based on sound risk analysis. 

All persons involved in manufacturing materials intended to be used as secondary packaging for foodstuffs and those involved in supplying food for human consumption should take into consideration secondary packaging used in the storage, transport and distribution of food at all stages of the food production process, including importation of foodstuffs. In order to... 

Preveutiou of salmouella iufectiou, as a bacterial food borne disease, is au issue of public health measures for effective coutrol of food safety, iucludiug food production, processing, distribution, storage and food preparation. Primary prevention is the key strategy to control the incidence of salmonella infection and reduce morbidity and mortality. 

The manufacture of commercial pet foods is actually very similar to that of human foods. Understanding the effect of the manufacturing process on physicochemical properties of pet foods can help the producers develop and/or improve pet food production processes more effectively. A well-developed process allows the production of a pet food that can satisfy both nutritional needs of pets and emotional needs of pet owners. 

There are a number of different factors that influence crystallization, or the prevention of crystallization, in food products. Processing conditions must be chosen for the desired effect, to either promote or prevent crystallization. These conditions depend on... 

Successful applications of e-nose on monitoring of flavor and/or aroma components during a food production process have been reported by several authors and have been elaborated in Table 1. 

The food industry requires polymers that (1) simplify food production processes and reduce food production costs, (2) do not deteriorate foods from a hygienic and health standpoint, and (3) do not alter the foods basic equilibria. Consequently, suitable polymers are needed to meet these specihc requirements for the food industry. In addition, they must not contaminate the processed foods and not lead to undesirable food alternation. In general, the fundamental principles are based on health protection, and preservation of food quality. In respect to the required health protection the composition of the employed polymers must be known in detail, and be designed so as to avoid any harmful effects. Thus, the quantity of matter transferred from polymers to foods, must be limited and precisely controllable. 

Biogas production from food production residues should be integrated into the food production process building one biorefinery concept with a full recycling of nutrients. This would offer a huge potential for symbiotic benefits and increase the profitability of the whole process. 

Table 1.31 lists the contents of lysinoalanine in food products processed industrially or prepared under the usual household conditions . 

The selection of the topics that are covered in THE CONCISE ENCYCLOPEDIA OF FOODS AND NUTRITION was based on the authors professional experiences and perceptions relative to the needs of consumers, with application to many related fields, including medicine, dentistry, nursing, dietetics, teaching, nutritional science, public health, athletics, homemaking, and food production, processing, distribution and marketing. As the authors selected and treated each of the subjects, they were guided by the simple question "Is it helpful " If the answer was in the affirmative, they proceeded with the philosophy of "let the chips fall w ere they may," no matter how complex or how controversial the subject. Also, the authors were ever aware that some contemporary interests are transient so, they strived to achieve a balance between the timely and the timeless. 

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