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INTECH - FEV 2012 Micro and Nano Corrosion in Steel Cans Used in the Seafood Industry

INTECH - FEV 2012 Micro and Nano Corrosion in Steel Cans Used in the Seafood Industry
Edited by Benjamin Valdez, ISBN 978-953-307-916-5, 488 pages, Publisher: InTech, Chapters published February 01, 2012 under CC BY 3.0 licenseDOI: 10.5772/1869 This book presents the wisdom, knowledge and expertise of the food industry that ensures the supply of food to maintain the health, comfort, and wellbeing of humankind. The global food industry has the largest market: the world population of seven billion people. Related:  Références anglophones

Canning FAQs General Can food be re-canned if the lid does not seal? If canned foods have been frozen during storage, are they safe to eat? If my recipe doesn't call for processing, do I need to do so? Vegetables and Fruits Is it safe to can food without salt? Meats Should giblets of chicken be canned in the same jar with chicken? Miscellaneous Questions Can I can bread or cake in a jar? Can food be re-canned if the lid does not seal? top ^ If canned foods have been frozen during storage, are they safe to eat? If my recipe doesn't call for processing, do I need to do so? Do I really need to leave a certain amount of headspace in the jar? How long will canned food keep? Is it necessary to sterilize jars before canning? Is it safe to process food in the oven? Can two layers of jars be processed in a canner at one time? Is it necessary to exhaust a pressure canner? Should liquid lost during processing be replaced? Is it all right to reuse jar fittings (lids and bands)? Is it safe to can food without salt?

INTECH 22/02/13 Food Industrial Processes - Methods and EquipmentElectrochemical Biosensors for Food Quality Control Edited by Benjamin Valdez, ISBN 978-953-307-905-9, 424 pages, Publisher: InTech, Chapters published February 22, 2012 under CC BY 3.0 licenseDOI: 10.5772/2491 The global food industry has the largest number of demanding and knowledgeable consumers: the world population of seven billion inhabitants, since every person eats! This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health and are aggravated by the disastrous, extreme climatic events such as floods, droughts, fires, storms connected to climate change, global warming and greenhouse gas emissions that modify the environment and, consequently, the production of foods in the agriculture and husbandry sectors.

FDA 30/04/09 Low Acid Canned Food Manufacturers Part 1 - Adminstrative Procedures/Scheduled Processes We have recently redesigned the FDA Web Site. As a result, some Web links (URLs) embedded within guidance documents are no longer valid. If you find a link that does not work, please try searching for the document using the document title. For more assistance, go to Contact FDA. Guide to Inspections of: BiotechnologyComputer IssuesDevicesDrugsFoods CosmeticsMiscellaneous Note: These documents are reference material for investigators and other FDA personnel. Manual on fish canning - Contents Table of Contents by Darian Warne 2 Beaconsfield road Hawthorn Victoria 3123 Australia FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONSRome, 1988 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. This electronic document has been scanned using optical character recognition (OCR) software and careful manual recorrection. 2.1 Metal Containers 2.2 Plastics and Laminates 2.3 Glass 3.1 Raw Material Handling 3.2 Pre-treatment 3.3 Pre-cooking 3.4 Filling 3.5 Sealing 3.6 Retorting 3.7 Post-process Handling 3.8 Final Operations 4.1 Sardine and Sardine-like Fish 4.2 Tuna and Tuna-like Fish 4.3 Salmon and Salmon-like Fish 4.4 Crustacea 4. 5 Molluscs 4.6 Fish Pastes and Spreads 5.1 Machines for Canning Sardine 5.2 Machines for Canning Tuna 5.3 General Fish Processing Machinery APPENDIX 1.

International Food Research Journal 21(2): 823-829 (2014) Conception and development of a new product: canned sardines with red pepper or with Harissa sauce Rev. Caatinga vol.29 no.4 Mossoró Oct./Dec. 2016 FOOD-PACKAGING INTERACTION ON THE STABILITY OF CANNED SWEETENED CUPUAÇU ( Theobroma grandiflorum Schum.) PUREE Engenharia de Alimentos FOOD-PACKAGING INTERACTION ON THE STABILITY OF CANNED SWEETENED CUPUAÇU ( Theobroma grandiflorum Schum.) PUREE1 INTERAÇÃO EMBALAGEM-ALIMENTO SOBRE A ESTABILIDADE DE DOCE DE CUPUAÇU (Theobroma grandiflorum Schum.) 2Department of Food Engineering, Universidade de São Paulo, Pirassununga, SP, Brazil; freiremt@usp.br, rpetrus@usp.br, fefe_carter@hotmail.com, mtomiek@gmail.com. 3Food Packaging Centre, Instituto de Tecnologia de Alimentos, Campinas, SP, Brazil; jozeti@ital.sp.org.br. 4Department of Materials Engineering, Universidade Estadual de Campinas, Campinas, SP, Brazil; celia@fem.unicamp.br. Cupuaçu (Theobroma grandiflorum Schum.) is an exotic fruit with a promising economic potential, particularly due to its strong aroma and creamy texture. Keywords: Corrosion; Sensory analysis; Theobroma grandiflorum Schum; Tinplate food packaging. Palavras-chave : Corrosão; Análise sensorial; Theobroma grandiflorum Schum; Embalagem de alimentos de folha de flandres. Figure 1.

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