Journal articles: 'Milk cannery'

1

Брезе, О. Э., Е. Е. Румянцева, Т. А. Сапожникова, and К. И. Васильев. "МАРКЕТИНГОВОЕ ИССЛЕДОВАНИЕ РЫНКА СГУЩЕННОГО МОЛОКА В Г. КЕМЕРОВО." ТЕХНИКА И ТЕХНОЛОГИЯ ПИЩЕВЫХ ПРОИЗВОДСТВ, no. 4 (December 19, 2016): 141–48. http://dx.doi.org/10.21179/2074-9414-2016-4-141-148.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Al-Fattly, H. H. H. H. "Microbial evaluation of some kinds of canned milk available in the markets of Al-Diwaniya city." Al-Qadisiyah Journal of Veterinary Medicine Sciences 13, no. 1 (June 30, 2014): 38. http://dx.doi.org/10.29079/vol13iss1art275.

Full text

Abstract:

This study aimed to compare bacterial contamination indicators such as (total bacterial count, total coliform count and faecal coliform count) for some canned milk belonging to different origins (Iraq, Syria, Jordan, Kuwait, and Saudi) available in the markets of aDiwaniya city, in comparison with standards parameters and determine the validity of these products for human consumption. Through the results of the current study observed that Kuwaiti canned milk was a high bacterial count (62 × 10 ^ 4)CFU\ml, followed by Syrian canned milk (54 × 10^ 4) CFU\ml and Jordan milk (52 × 10 ^ 4) CFU\ml and Saudi milk with bacterial content (53 × 10 ^ 4) CFU\ml, (51 × 10 ^ 4) CFU\ml and (50 × 10 ^ 4) CFU\ml, respectively, to three types of Saudi canned milk, as for the Iraqi local milk has the amount of bacterial count (42× 10 ^ 4) CFU\ml. Isolation and Identification of contaminated bacteria include (Staphylococcus aureus, Bacillus spp., Klebsiella. pneumonia, Escherichia coli, Enterobacter spp., Pseudomonas aeruginosa). Through these indicators, the samples of imported milk was above the standard level of contamination and therefore out the standard of health, either the local milk it contains a less proportion of contamination from the importer, this was due to being produced locally and thus the short period of storage and quick access to the consumer

APA, Harvard, Vancouver, ISO, and other styles

3

Ivkova, I. A., O. V. Skryabina, D. S. Ryabkova, Yu A. Diner, and E. I. Petrova. "Development of technology and research of quality of canned milk for regions with limited resources of natural raw milk." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 3 (December 17, 2018): 254–58. http://dx.doi.org/10.20914/2310-1202-2018-3-254-258.

Full text

Abstract:

The development of dry milk-containing canned food technology with improved nutritional value, long shelf life for specialized nutrition, including the Arctic zone of the Russian Federation, is relevant. The storage capacity and nutritional value of canned milk was increased by replacing unstable in storage of milk fat with its substitutes of plant origin, the introduction of a flavonoid nature into the composition of the antioxidant product, the use of hermetic packaging. The drying process of canned food was carried out using the gentle method of sublimation to preserve all the native properties of the product. When conducting research used standard and generally accepted methods. In the developed products, the composition and energy value, the fractional composition of lipids, and the vitamin composition of the products were determined. Based on the determination of mono- and polyunsaturated fatty acids, the ratio of ?6 and ?3 of fatty acids was calculated and the composition of the developed products was determined to a balanced nutrition formula. Resource-saving technologies for new types of dry milk-containing canned food have been developed. problems of seasonality and shortage of natural milk raw materials, supply of dairy products in remote areas of the country have been solved. In addition, the formulation is cheaper and the cost of milk-based canned milk is reduced compared to dairy, which has an economic effect and practical significance. On the basis of the research conducted, it was concluded that it is advisable and necessary to use vegetable fats, antioxidants and synergists in the production of canned milk in order to produce products of high nutritional value and storage. The required ratio of ?6 and ?3 of essential fatty acids is equal to 5 ? 10: 1, which corresponds to the formula of a balanced diet. The high content of vital substances of lipid and protein nature, as well as vitamins, makes it possible to classify developed products to the class of specialized nutrition and use for regions with limited resources of natural milk raw materials, including the Arctic zone of the Russian Federation.

APA, Harvard, Vancouver, ISO, and other styles

4

EVERTON, J. R., P. G. BEAN, and T. E. BASHFORD. "Spoilage of canned milk products by flavobacteria." International Journal of Food Science & Technology 3, no. 3 (June 28, 2007): 241–47. http://dx.doi.org/10.1111/j.1365-2621.1968.tb01461.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Capar, Stephen G., and Eddie J. Rigsby. "Survey of Lead in Canned Evaporated Milk." Journal of AOAC INTERNATIONAL 72, no. 3 (May 1, 1989): 416–17. http://dx.doi.org/10.1093/jaoac/72.3.416.

Full text

Abstract:

Abstract A Food and Drug Administration survey of lead in canned evaporated milk conducted in fiscal year 1985/86 found a mean level of 0.006 μg Pb/g. This level is much lower than that found in previous surveys and is attributed to the use of nonlead-soldered cans for packaging evaporated milk.

APA, Harvard, Vancouver, ISO, and other styles

6

Sokolovskaya, L., O. Soroko, I. Miklukh, and E. Bespalova. "INTENSIFICATION OF THE MELANOIDIN FORMATION REACTION IN THE PRODUCTION OF SWEET BOILED CANNED MILK." Topical issues of processing of meat and milk raw materials, no. 14 (December 14, 2020): 112–22. http://dx.doi.org/10.47612/2220-8755-2019-14-112-122.

Full text

Abstract:

The article gives empirical grounding of reducing the melanoidins formation process duration at high-temperature processing of sweet canned milk due to the use of enzymatic hydrolysis of lactose. In sweet canned milk samples with hydrolyzed lactose there was a more intensive decrease in active acidity and an increase in oxidation-reduction potential and obviously a change in milk color within a short period of time by contrast to milk with not hydrolyzed lactose. Lactose disaccharide splitting to (38±2)% allows to reduce the duration of high-temperature processing average by 40% at traditionally applied prossing temperature of (105±5) °C, and reduce the sucrose content in the finished product by 3–8%. The use of fructose in order to accelerate the process of cooking whole condensed milk is not rational.

APA, Harvard, Vancouver, ISO, and other styles

7

Jechorek, Robert P., Ronald L. Johnson, J. Agin, G. Anderson, R. Bennett, M. Brown, H. Dammann, et al. "Evaluation of the VIDAS Staph Enterotoxin II (SET 2) Immunoassay Method for the Detection of Staphylococcal Enterotoxins in Selected Foods: Collaborative Study." Journal of AOAC INTERNATIONAL 91, no. 1 (January 1, 2008): 164–73. http://dx.doi.org/10.1093/jaoac/91.1.164.

Full text

Abstract:

Abstract A multilaboratory study was conducted to determine the limit of detection (LOD) of Staphylococcal enterotoxins (SET) in 5 foods. Cooked chicken, ham, potato salad, pasteurized liquid whole milk, and canned mushrooms were each spiked with a different enterotoxin (A, B, C1, D, or E), and tested at 0.25 and 0.5 ng/g SET levels to determine the LOD of the assay for those foods in a collaborative study. Unspiked controls were also included. A total of 19 laboratories representing government and industry participated. In this study, 1674 test portions were analyzed, of which 1638 were used in the statistical analysis. Of the 1638 test portions used in the statistical analysis, 1104 were spiked test portions, of which 1073 were positive by the VIDAS Staph enterotoxin II (SET 2) method. The detection rates at the 0.25 ng/mL level were cooked chicken, 98.2; ham, 99.0; potato salad, 99.1; liquid whole milk, 85.2; and canned mushrooms, 100. The detection rates at the 0.5 ng/mL level were cooked chicken, 97.4; ham, 98.1; potato salad, 100; liquid whole milk, 99.0; and canned mushrooms, 100. The data indicate that the SET 2 method is capable of detecting SET at 0.25 ng/g in cooked chicken, ham, potato salad, and canned mushrooms and at 0.5 ng/g in pasteurized liquid whole milk.

APA, Harvard, Vancouver, ISO, and other styles

8

Motta, Carla, Tiago Moreira, Patricia Tavanez, and Isabel Castanheira. "Cobalamin Levels in Fish and Fortified Milk Substitutes." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 763. http://dx.doi.org/10.1093/cdn/nzaa052_032.

Full text

Abstract:

Abstract Objectives Natural forms of vitamin B12, methylcobalamin (MeCbl), and hydroxocobalamin (OHCbl) are bioidentical to the forms occurring in human physiology and animal foods. However, in fortified foods, different vitamers can be present including cyanocobalamin (CNCbl), a synthetic form that can be problematic due to cyanide content. The main goal of this work is to identify the different vitamin B12 vitamers (CNCbl, MeCbl, and OHCbl) in fish and in fortified soy milk to characterize the different types of cobalamins present in natural and fortified foods. Methods Samples of a fish from the Portuguese water coastline (mackerel) and samples of commercial fortified soy milk beverages available on the Portuguese market were collected. Mackerel samples were analyzed raw, after boiling on steam and canned in water. The clean-up was performed by immunoaffinity columns. The different vitamers were analyzed in a UHPLC coupled to a triple quadrupole mass spectrometer with electrospray ionization. Results In mackerel, the identified vitamers were MeCbl (prevalent form) and OHCbl. The sum of vitamers is in raw fish was 9.2 ± 1.2 µg/100 g, in steamed fish, 8.3 ± 0.6 µg/100 g and in canned fish 6,1 ± 0,8 µg/100 g. In soy milk, the identified vitamer was CNCbl, with values between 0.23 ± 0.2 µg/100 mL and 0.75 ± .3 µg/100 mL. Taking into account the adequate intake for adults (4µ/day), the consumption of 100 g of mackerel represents from 61% (in canned fish) to 97% (in raw fish) of the recommendations. Regarding the soy milk, we observe that values found analytically, are different from the ones reported in the label (0.38 µg/100 mL). Fortified soy milky presents in Portugal a medium consumption of 224 mL/day, in consumers (IAN-AF, 2016). For this population, the consumption of soy milk represents a maximum of 44% of the recommended adequate intake. Conclusions Mackerel represents an important source of natural cobalamins, with recognized bioavailabilities and physiological effects. Individuals or ethnic groups whose diets exclude or restrict animal-based diets (such as vegans) may be at risk for inadequate nutrient intake. Furthermore, the risk benefits after long-term supplementation or intake of CNCbl fortified foods, due to cyanide accumulation could be a matter to evaluate on the vulnerable populations. Funding Sources Founded by NewFood4Thought Project PTDC/NUT30455.

APA, Harvard, Vancouver, ISO, and other styles

9

CLEVELAND, MAE Z., and NATHOLYN D. HARRIS. "Oxidation of Cholesterol in Commercially Processed Cow's Milk." Journal of Food Protection 50, no. 10 (October 1, 1987): 867–71. http://dx.doi.org/10.4315/0362-028x-50.10.867.

Full text

Abstract:

Pasteurized whole milk, ultra-high temperature heated milk, canned evaporated milk, skim milk and instant nonfat dry milk were analyzed for presence of oxidized cholesterol compounds. Effects of heating whole milk and storage of whole milk lipid extracts were also examined. Analytical thin-layer chromatography data indicate that cholesterol in liquid milk was stable during commercial pasteurization, sterilization and evaporation. However, instant non-fat dry milk contained 7-hydroxy-cholesterol. Heating whole milk for 12 h at 85°C did not produce oxysterols, but GC-MS analysis indicate that storage of whole milk lipids may have produced steroidal ketones.

APA, Harvard, Vancouver, ISO, and other styles

10

Svyatkina, L. I., and V. Ya Andrukhova. "Identification and detection of falsification of canned milk." Dairy Industry 1, no. 64 (2021): 60–63. http://dx.doi.org/10.31515/1019-8946-2021-04-60-63.

Full text

APA, Harvard, Vancouver, ISO, and other styles

11

ANAND PAUL, D., A. ANISHAPARVIN, and C. ANANDHARAMAKRISHNAN. "Computational fluid dynamics studies on pasteurisation of canned milk." International Journal of Dairy Technology 64, no. 2 (January 23, 2011): 305–13. http://dx.doi.org/10.1111/j.1471-0307.2010.00663.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Makayeva, O. A., C. O. Nagnibeda, and N. L. Naumova. "INVESTIGATION OF FOOD VALUES AND SAFETY OF DRIED DAIRY CANNED FOOD." Innovations and Food Safety, no. 3 (September 28, 2018): 56–63. http://dx.doi.org/10.31677/2311-0651-2018-0-3-56-63.

Full text

Abstract:

The use of dry milk products in the Russian Federation is extremely wide and takes a significant place in the nutrition of the population. However, not always the products of agricultural production are safe with respect to the content of ecotoxicants. In this regard, the purpose of our research was to study the nutritional value and safety of dry dairy products (skimmed milk, cheese and curd whey) produced at the Chebarkul Milk Plant (Chelyabinsk Region). It has been established that curd whey has a rich mineral composition, namely calcium, potassium, chlorine, magnesium, sodium. The amount of protein in the dried canned milk studied corresponds to the regulated standards of State Standards 33629-2015 and 53492-2009. In all samples of products there are spherical protein micelles: in the size from 10 to 70 microns - in skim milk and whey whey, the size from 10 to 120 microns - in curd whey. Features of the fractional composition of proteins and technological features of the production of dry dairy products determine the percentage of destruction of protein molecules. The quantitative content of lead, arsenic, cadmium and mercury canned food in the analyzed samples allows to establish the conformity of products to the regulated requirements of the Technical Regulations of the Customs Union 021/2011.

APA, Harvard, Vancouver, ISO, and other styles

13

Wu, Jie, Lei Xu, Zheng Guan Lu, Rui Peng Guo, Yu You Cui, and Rui Yang. "Effect of Container on the Microstructure and Properties of Powder Metallurgy TiAl Alloys." Materials Science Forum 817 (April 2015): 604–9. http://dx.doi.org/10.4028/www.scientific.net/msf.817.604.

Full text

Abstract:

Pre-alloyed powder of Ti-47Al-2Cr-2Nb-0.15B was prepared by a gas atomization process and powder metallurgy (PM) γ-TiAl alloys were made through a hot isostatic pressed (HIPed) route. The atomized powders were canned in containers, degassed, sealed, and HIPed. Effect of two different canning materials (mild steel and commercial pure titanium (CP-Ti)) on the microstructure and properties of as-HIPed γ-TiAl alloy were discussed. Due to the reaction between mild steel containers and γ-TiAl at relative high temperature (over 1230 °C), the γ-TiAl matrix is contaminated. CP-Ti canned γ-TiAl showed bigger yield and fracture strength than mild steel canned TiAl. PM γ-TiAl alloy parts having complex shape could be manufactured by the near net-shape process.

APA, Harvard, Vancouver, ISO, and other styles

14

Turovskaya, S. N., A. G. Galstyan, A. N. Petrov, I. A. Radaeva, E. E. Illarionovа, V. K. Semipyatniy, and S. A. Khurshudyan. "SAFETY OF CANNED MILK AS AN INTEGRATED CRITERION OF THEIR TECHNOLOGY EFFECTIVENESS. RUSSIAN EXPERIENCE." Food systems 1, no. 2 (July 11, 2018): 29–54. http://dx.doi.org/10.21323/2618-9771-2018-1-2-29-54.

Full text

Abstract:

Providing the country’s population with quality food products in a demanded range and quantity is an important national economic task. A priori in the implementation of appropriate social and economic programs, an important place is taken by products of the dairy industry. Taking into account the geographical features and climatic conditions of Russia, strategic considerations, the existing fragmentation of the consumer market and economic factors, special importance is acquired by researches, aimed at improving traditional and developing new technologies for canned milk products, as high-nutritional products with a pronounced priority of enhanced storage stability. The system of ensuring the stabilization of canned milk in storage is represented by two main blocks: technologically formed potential and post-technological requirements for its maintenance. The first forms the basic properties of the product and stabilizes them. The second one is to ensure the conditions under which the risks of initiation and/or intensity of the abiogenic and biogenic nature degradation reactions are minimized. To assess the canned milk quality and safety proposed and standardized a number of relevant indicators. However, taking into account the technology development, the expansion of the raw ingredients range, the requirements for the extension of shelf life and much more, the scope of the evaluation criteria for quality and safety indicators is constantly expanding, new methods of a priori and a posteriori analysis are being created, which is fixed in normative and technical documents, that are integrally reflected the level of modern technology. An analysis of the world tendencies in the development of canning, shows, that the reserves of improving the traditional technologies of dairy canned food, increasing their quality, are far from exhausted. Significant potential lies in the research of thermodynamic characteristics, functional and technological indicators of dairy products and further implementation of the obtained data, as system criteria of the technological operations rationality definition, the validity of production schemes, and the evaluation of product quality. The data, obtained over the last decades on the indicator of «water activity», inhibition of the degradation of micro and macro components, «barrier» conservation technologies and many other directions in various food systems can suggest, that it is possible to mediate most of the methodological approaches applied to canned milk technologies, to predict strategic, economic and social significance of such developments.

APA, Harvard, Vancouver, ISO, and other styles

15

Pavlenkova, S. V., G. P. Shuvaeva, L. A. Miroshnichenko, T. V. Sviridova, O. S. Korneeva, and E. A. Motina. "Effect of high-protein fermentation amaranth feed on the functional and technological properties of milk as raw materials for cheese production." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 4 (February 11, 2020): 166–70. http://dx.doi.org/10.20914/2310-1202-2019-4-166-170.

Full text

Abstract:

Improving the quality of raw milk for the production of cheese in the autumn-winter period is one of the important tasks of biotechnology. It can be solved by improving the quality of feed, as they directly affect the functional and technological properties of raw milk. Amaranth silo obtained from the green mass of amaranth by canning using the developed starter culture was used in the diet of lactating cows. Scientific and economic experience was carried out on the basis of peasant farms II Korovnikov, Khokholsky district of Voronezh region. Milk was obtained from two groups of dairy cows of the Holstein-Friesian breed with an average productivity of 4200 kg of milk, selected on the basis of analogues. The diets of the experimental and control groups in accordance with the accepted experimental scheme included canned food from the green mass of amaranth and corn. Cows were fed for 105 days and evaluated the functional and technological properties of raw milk. The results of the study of the functional and technological properties of raw milk obtained from cows, in the diet of which in the autumn-winter period included high-protein canned food from amaranth, are presented. It was found that the replacement of traditional corn silage with amaranth contributed to an increase in the most important components of raw milk for cheese production: mass fraction of protein – by 0.2% (including mass fraction of casein fraction by 0.13%) and mass fraction of fat – by 0.38%. Veterinary health indicators of raw milk have also improved. In the experimental group, there was a decrease in the number of mesophilic aerobic and facultative anaerobic microorganisms (KMAFAnM) in relation to the control by 5.6%, which correlated with a decrease in the acidity of milk.

APA, Harvard, Vancouver, ISO, and other styles

16

Guseva, T. B., S. Yu Soldatova, and O. M. Karanyan. "Organoleptic assessment of canned dairy products: features of carrying it out and interpreting the results." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 10 (October 12, 2021): 726–29. http://dx.doi.org/10.33920/igt-01-2110-01.

Full text

Abstract:

The article describes the features of carrying out and interpreting the results of the organoleptic assessment of canned dairy products “Whole condensed milk with sugar”. The analysis of the qualitative properties of the product is presented for all the main parameters. The relationship between the organoleptic characteristics of the product and compliance with the technology for the production of canned dairy products, the characteristics of raw materials, technological modes of heat treatment, and storage conditions are considered in detail. Since the organoleptic and physicochemical characteristics of food products change over time, the authors conclude that, in addition to the input evaluation, periodic control of canned dairy products during storage should be provided.

APA, Harvard, Vancouver, ISO, and other styles

17

Petrov, A. N., A. G. Galstyan, I. A. Radaeva, S. N. Turovskaya, E. E. Illarionova, V. K. Semipyatniy, S. A. Khurshudyan, L. M. DuBuske, and L. N. Krikunova. "INDICATORS OF QUALITY OF CANNED MILK: RUSSIAN AND INTERNATIONAL PRIORITIES." Foods and Raw materials 5, no. 2 (December 26, 2017): 151–61. http://dx.doi.org/10.21603/2308-4057-2017-2-151-161.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Jaffar, M., Munir H. Shah, N. Shaheen, A. Khaliq, Saadia R. Tariq, S. Manzoor, and M. Saqib. "Pre‐ and post‐expiry metal levels in canned dry milk." Nutrition & Food Science 34, no. 2 (April 2004): 65–71. http://dx.doi.org/10.1108/00346650410529023.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

KANG, JEONG-HUN, and FUSAO KONDO. "Determination of Bisphenol A in Milk and Dairy Products by High-Performance Liquid Chromatography with Fluorescence Detection." Journal of Food Protection 66, no. 8 (August 1, 2003): 1439–43. http://dx.doi.org/10.4315/0362-028x-66.8.1439.

Full text

Abstract:

This study was conducted to develop a selective and sensitive method for the determination of bisphenol A (BPA) levels in milk and dairy products. A method based on solvent extraction with acetonitrile and solid-phase extraction (SPE) was developed for the analysis of BPA in milk, yogurt, cream, butter, pudding, condensed milk, and flavored milk, and a method using two SPE cartridges (OASIS HLB and Florisil cartridge) for skim milk was also developed. The developed methods showed good recovery levels (77 to 102%) together with low detection limits (1 μg/liter for milk, yogurt, pudding, condensed milk, flavored milk, and skim milk and 3 μg/liter for cream and butter). These methods are simple, sensitive, and suitable for the analysis of BPA in milk and dairy products. When 40 milk and dairy products were analyzed by the proposed methods, BPA was not identified in noncanned products, but its levels ranged from 21 to 43 μg/kg in canned products, levels that were 60- to 140-fold lower than the migration limits in the European Union and Japan.

APA, Harvard, Vancouver, ISO, and other styles

20

binti Mustafa, Nur Amalina, Muhammad Ashraf bin Redzuan, Muhamad Hazim bin Zuraimi, Muhamad Shuhaimi bin Shuib, Shahnaz Majeed, Farheen Sami, Vishal Badgujar, and Mohammed Tahir Ansari. "Evaluation of Microbial Load from Canned Soya Milk Drinks in Malaysia." Research in Pharmacy and Health Sciences 2, no. 1 (February 15, 2016): 22–25. http://dx.doi.org/10.32463/rphs.2016.v02i01.04.

Full text

Abstract:

Objective: Owing to the habit of consuming ready food among the citizens of Malaysia a study was conducted to evaluate 20 samples of canned soya milk for the presence of possible microbial content. The samples were collected randomly from shopping malls, restaurants and kiosk in Ipoh Malaysia. Methods: All samples collected across Ipoh, were subjected to test for presence bacteria in nutrient agar, blood agar and macConkey media. The possible microbial load was swapped from surface and soya milk content with a sterile cotton and streaked on nutrient agar, blood agar and macConkey culture media. The streaked petri plates were incubated for 48 hours at 37oC. Results: The study revealed negative microbial growth in all except two samples from the surface and soya milk content collected from a restaurant in nutrient agar and blood agar medium. The presence of microbes was conformed as gram positive staphylococcus sp. through gram staining. The positive growth may be imputed to poor storage condition at the restaurant. Conclusion: It can be computed from the study that the majority of the samples were free from bacterial growth, suggesting strong in house quality control mechanism at the processing unit and exquisite storage conditions in malls and kiosk suggesting that soya milk available in malls and kiosk are fit for human consumption.

APA, Harvard, Vancouver, ISO, and other styles

21

Ivkova, I. A., O. V. Skryabina, T. A. Romanyuk, and T. T. Tolstoguzova. "Dry canned milks for the Arctic zone." Dairy Industry, no. 12 (2018): 42–43. http://dx.doi.org/10.31515/1019-8946-2018-12-42-43.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

Mardesci, Hermiza. "STUDI PENERAPAN HACCP PADA PROSES PENGOLAHAN SANTAN KALENG (Canned Coconut Milk)." JURNAL TEKNOLOGI PERTANIAN 1, no. 1 (November 27, 2012): 61–76. http://dx.doi.org/10.32520/jtp.v1i1.37.

Full text

Abstract:

Tujuan dari penerapan HACCP dalam suatu industri pangan adalah untuk mencegah terjadinya bahaya sehingga dapat dipakai sebagai jaminan mutu pangan guna memenuhi tututan konsumen. HACCP bersifat sebagai sistem pengendalian mutu sejak bahan baku dipersiapkan sampai produk akhir diproduksi masal dan didistribusikan. Oleh karena itu dengan diterapkannya sistem HACCP akan mencegah resiko komplain karena adanya bahaya pada suatu produk pangan. Selain itu, HACCP juga dapat berfungsi sebagai promosi perdagangan di era pasar global yang memiliki daya saing kompetitif. Penerapan HACCP pada proses pengolahan santan kaleng di PT.RSUP-Ind telah ditetapkan 4 CCP, yaitu; pada proses penyaringan, pengalengan, pemasakan, dan pendinginan setelah pemasakan. Ke-empat proses ini memiliki bahaya fisik dan biologi, yang jika tidak dikendalikan bisa membahayakan konsumen.

APA, Harvard, Vancouver, ISO, and other styles

23

Morozova, V. V., O. V. Andrianova, and O. F. Kolomytseva. "Improvement of the heat stability of the canned products containing milk." Dairy Industry, no. 7 (2018): 34–35. http://dx.doi.org/10.31515/1019-8946-2018-7-34-35.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Yoshioka, Toshiaki, Yoshihiro Izumi, Masatomo Takahashi, Koji Suzuki, Yasuhisa Miyamoto, Yasushi Nagatomi, and Takeshi Bamba. "Identification of Acrylamide Adducts Generated during Storage of Canned Milk Coffee." Journal of Agricultural and Food Chemistry 68, no. 12 (March 3, 2020): 3859–67. http://dx.doi.org/10.1021/acs.jafc.9b08139.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Nguyen Thi, Ha Binh, Cao Tien Bui, Ngoc Anh Mai Thi, Hoai Pham Thi, and Hong Hao Le Thi. "Simultaneous determination of furan and its derivatives in food by headspace gas chromatography-mass spectrometry (HS-GC-MS)." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 4, no. 3 (May 28, 2021): 13–23. http://dx.doi.org/10.47866/2615-9252/vjfc.3824.

Full text

Abstract:

A method for the simultaneous determination of furans, 2-methylfuran and 3-methylfuran in some food by gas chromatography-mass spectrometry (GC-MS) has successfully developed. Analysed samples were treated by a headspace technique using furan-d4 as an internal standard. The detection limit of the method is 0.3 µg/kg, the quantitative limit of the method is 1.0 µg/kg. The recovery of the method is in the range of 72 to 110%. The relative standard deviation ranges from 3.3 to 13%. The method was applied to analyze 100 food samples, including: coffees, canned meats, baby foods, powdered milk. The results showed that furans, 2-methylfuran, 3-methylfuran were detected in 30 samples out of 100 collected samples. In particular, furans were found in a ranges of 5.7 to 2803 µg/kg in all of coffee samples, including instant coffee and roasted coffee. In addition, furans were detected in one baby food sample contains, furans and 2-methylfuran in four canned meat samples, and no furans milk were detected in powder sample among 25 analysed samples.

APA, Harvard, Vancouver, ISO, and other styles

26

Golubeva, L. V., E. A. Pozhidaeva, and V. A. Tolmachev. "Use of a complex food additive in the production of canned milk." Milk branch magazine, no. 08 (July 20, 2020): 80–82. http://dx.doi.org/10.33465/2222-5455-2020-08-80-82.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Garrote, Raúl L., Enrique R. Silva, Rubén D. Roa, and Marisel Ayala. "Determining convective heat transfer coefficient during sterilisation of canned evaporated whole milk." LWT - Food Science and Technology 43, no. 4 (May 2010): 724–28. http://dx.doi.org/10.1016/j.lwt.2009.11.015.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Tinchan, Patcharaporn, Yaowapa Lorjaroenphon, Keith R. Cadwallader, and Siree Chaiseri. "Changes in the Profile of Volatiles of Canned Coconut Milk during Storage." Journal of Food Science 80, no. 1 (December 22, 2014): C49—C54. http://dx.doi.org/10.1111/1750-3841.12730.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Thuy, D. T., H. B. Tien, H. B. Ngoc, T. T. Kim, and T. T. Ngoc. "Detection of Spoilage in Canned Pasteurized Milk Using the Radiographic Imaging Technique." Atom Indonesia 48, no. 1 (April 2, 2022): 45. http://dx.doi.org/10.17146/aij.2022.1161.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Castro, Irma, Rebeca Arroyo, Marina Aparicio, María Ángeles Martínez, Joaquim Rovira, Susana Ares, Sara Cristina Cunha, et al. "Dietary Habits and Relationship with the Presence of Main and Trace Elements, Bisphenol A, Tetrabromobisphenol A, and the Lipid, Microbiological and Immunological Profiles of Breast Milk." Nutrients 13, no. 12 (December 2, 2021): 4346. http://dx.doi.org/10.3390/nu13124346.

Full text

Abstract:

Breastfeeding is the best way to feed an infant, although it can also be a source of abiotic contaminants such as heavy metals or bisphenol A (BPA). The early life exposure to these compounds can lead to serious toxic effects in both the short and long-term. These substances can reach breast milk through the mother’s habits, diet being one of the main routes of exposure. The aim of the present work was to analyse possible associations between the dietary habits of women and the content of major trace elements, BPA, fatty acids and lipids, and the microbiological and immunological profiles of human milk. Possible associations between major trace elements and BPA and the lipid, microbiological and immunological profiles were also analysed. The results of this study support that the microbiological composition of human milk is associated with the dietary habits of the women, and that the consumption of canned drinks is related to the presence of BPA in human milk. Furthermore, some relationships were found between the amount of major trace elements and the microbiological and immunological profile of the milk samples. Finally, the presence of BPA was associated with changes in the immunological profile of human milk.

APA, Harvard, Vancouver, ISO, and other styles

31

Kalčáková, Ludmila, Matej Pospiech, Bohuslava Tremlová, Zdeňka Javůrková, and Irina Chernukha. "Development of Immunohistochemical Methods for Casein Detection in Meat Products." Foods 10, no. 1 (December 24, 2020): 28. http://dx.doi.org/10.3390/foods10010028.

Full text

Abstract:

To increase production efficiency of meat products, milk protein additives are often used. Despite a number of advantages, use of dairy ingredients involves a certain risk, namely the allergenic potential of milk proteins. A number of methods have been developed to detect milk-origin raw materials in foodstuffs, including immunological reference methods. This study presents newly developed immunohistochemical (IHC) methods for casein detection in meat products. Casein was successfully detected directly in meat products where sensitivity was determined at 1.21 and specificity at 0.28. The results obtained from the IHC were compared with the Enzyme-Linked Immuno Sorbent Assay (ELISA) and there was no statistically significant difference between the IHC and ELISA methods (p > 0.05). The correspondence between the methods was 72% in total. The highest correspondence was reached in frankfurters (90%), the lowest in canned pâté (44%).

APA, Harvard, Vancouver, ISO, and other styles

32

Sumitani, Hidenobu, Sachiko Suekane, Aya Nakatani, and Kiyoaki Tatsuka. "Inductively Coupled Plasma Atomic Emission Spectrometric Determination of Tin in Canned Food." Journal of AOAC INTERNATIONAL 76, no. 6 (November 1, 1993): 1374–77. http://dx.doi.org/10.1093/jaoac/76.6.1374.

Full text

Abstract:

Abstract Various canned foods were digested sequentially with HNO3 and HCI, diluted to 100 mL, and filtered, and then tin was determined by inductively coupled plasma atomic emission spectrometry (ICP/AES). Samples of canned Satsuma mandarin, peach, apricot, pineapple, apple juice, mushroom, asparagus, evaporated milk, short-necked clam, spinach, whole tomato, meat, and salmon were evaluated. Sample preparations did not require time-consuming dilutions, because ICP/AES has wide dynamic range. The standard addition method was used to determine tin concentration. Accuracy of the method was tested by analyzing analytical standards containing tin at 2 levels (50 and 250 (μg/g). The amounts of tin found for the 50 and 250 μg/g levels were 50.5 and 256 μg/g, respectively, and the repeatability coefficients of variation were 4.0 and 3.8%, respectively. Recovery of tin from 13 canned foods spiked at 2 levels (50 and 250 μg/g) ranged from 93.9 to 109.4%, with a mean of 99.2%. The quantitation limit for tin standard solution was about 0.5 μg/g.

APA, Harvard, Vancouver, ISO, and other styles

33

Abbas Oudah, Abdul Jabbar, and Asia H. Al-Mashhadani. "Contamination and Radionuclides Concentration in Imported Canned Foodstuffs in Baghdad Markets." International Letters of Chemistry, Physics and Astronomy 61 (November 2015): 49–57. http://dx.doi.org/10.18052/www.scipress.com/ilcpa.61.49.

Full text

Abstract:

This work was concerned with study the contamination and concentration of natural and man-made radioactivity 40K, 137Cs, 214Bi (238U series) and 228Ac (232Th series) in 19 different imported foodstuffs canned samples (Mushrooms, Black Olives, Broad Beans, Peaches, Sweet Corn, Tomato Past, Green Peas, Chick Peas, Baby milk 1,2,3 and Full milk powder) , were collected from locally markets in different regions in Baghdad city. Samples were analyzed by high-purity germanium (HPGe) detector gamma spectrometer systems from Canberra, with high resolution (2.0 keV at 1332 keV) and relative efficiency of ~30% for 137Cs (661.7 keV) and provide (Software Genie 2000 from Canberra). From the data obtained, the activity concentrations (Bq/kg or Bq/l) for 40K, 137Cs, 214Bi and 228Ac in above foodstuff samples were measured. It was found that these values lie within the worldwide range for radioactivity in food. The mean value of radium equivalent activity (Raeq) in all samples it was below the threshold value of 370 Bq/kg. The all value of indoor and outdoor annual effective dose equivalent in samples it was lower than the world average values (0.45 mSv/y for indoor and 0.07 mSv/y for outdoor).

APA, Harvard, Vancouver, ISO, and other styles

34

Radaeva, I. A., A. G. Kruchinin, S. N. Turovskaya, E. E. Illarionova, and A. V. Bigaeva. "Forming technological traits of dry milk." Vestnik MGTU 23, no. 3 (September 30, 2020): 280–90. http://dx.doi.org/10.21443/1560-9278-2020-23-3-280-290.

Full text

Abstract:

Dry milk is used in a wide variety of products due to its high energy value and long shelf life. Its use is especially valuable in the dairy industry, since it smooths the seasonality of raw milk production. Moreover, dry milk makes it possible to generate socially essential products in the regions of Russia where dairy farming is not developed or where it is impossible to produce raw milk. There are different methods to form dry milk's traits and the required functional features like cheesability, heat stability and solubility. Among these methods we emphasize on technological ones, based on prevention measures of impact on raw milk during its processing. As a result, methods for the increase of dry milk's heat stability are among the most essential, since its low values make it impossible to generate products of high quality or to use this milk in any processing at all. A number of foreign and national works are dedicated to the improvement of dry milk's heat stability. These studies offer various methods like an effective refining of raw milk, its preliminary heat treatment, the use of specific food supplements and raw milk components, the correction of physicochemical values, the variation of temperature regimes, the use of unconventional equipment for desiccation and condensation. Integrated methods of heat stability increase do not require core changes in the current technological requirements of dry milk production and can be integrated into the existing production conditions, thus they arose a lot interest and have prospects. This overview allows to broaden knowledge and to find new methods to form technological traits of not only dry milk, but canned milk as well.

APA, Harvard, Vancouver, ISO, and other styles

35

Gnezdilova, A. I., Yu V. Vinogradova, and A. V. Muzykantova. "Canned milk product with sugar based on the UF-concentrate of whey proteins." Dairy Industry, no. 2 (2018): 69–70. http://dx.doi.org/10.31515/1019-8946-2018-2-69-70.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Tateoka, Yumiko. "Bisphenol A Concentration in Breast Milk following Consumption of a Canned Coffee Drink." Journal of Human Lactation 31, no. 3 (December 17, 2014): 474–78. http://dx.doi.org/10.1177/0890334414563732.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Ivkova, I. A., O. V. Scryabina, D. S. Ryabkova, and A. S. Pilyaeva. "The effect of plant-based antioxidants on the storage capacity of canned milk." IOP Conference Series: Earth and Environmental Science 640, no. 3 (February 1, 2021): 032034. http://dx.doi.org/10.1088/1755-1315/640/3/032034.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Dabeka, Robert W., and Arthur D. Mckenzie. "Lead, Cadmium, and Fluoride Levels in Market Milk and Infant Formulas in Canada." Journal of AOAC INTERNATIONAL 70, no. 4 (July 1, 1987): 754–57. http://dx.doi.org/10.1093/jaoac/70.2.754.

Full text

Abstract:

Abstract Lead, cadmium, and fluoride were determined in 68 samples of market milk and about 115 infant formulas. Mean and median levels (ranges) in ng/g found for cow milk were as follows: lead, 1.12, 1.19 (0.01-2.48); cadmium, 0.10, 0.039 (0.005-0.74); and fluoride, 41, 40 (7-86). In canned, ready-to-use formulas, lead, cadmium, and fluoride levels averaged 37.3,1.50, and 840 ng/g, respectively. In concentrated liquid formulas, the respective levels were 21, 3.54, and 600 ng/g. In powder formula concentrates, respective levels were 73.7, 6.78, and 1130 ng/g. On the basis of this study and literature data, lead levels in market milk exceeding 5 ng/g appeared to signify contamination of the milk either directly or via the cow. For formulas considered on an as-consumed basis, lead levels exceeding about 10-15 ng/g were attributed to contamination from either the can used to store the formula or the formula ingredients. Infant formulas in lead-free cans contained about 1.7 ng/g of lead on a ready-to-use basis. Milkbased formulas contained about 0.26 ng/g of cadmium on a readyto- use basis. Soy-based or milk-free formulas contained about 8-15 times more cadmium than did milk-based formulas. Canadian and U.S. ready-to-use formulas contained 900 and 230 ng/g fluoride, respectively, and this difference was attributed to the level of fluoride in the processing water used by the manufacturers.

APA, Harvard, Vancouver, ISO, and other styles

39

Dabeka, Robert W., and Arthur D. Mckenzie. "Lead, Cadmium, and Fluoride Levels in Market Milk and Infant Formulas in Canada." Journal of AOAC INTERNATIONAL 70, no. 4 (July 1, 1987): 754–57. http://dx.doi.org/10.1093/jaoac/70.4.754.

Full text

Abstract:

Abstract Lead, cadmium, and fluoride were determined in 68 samples of market milk and about 115 infant formulas. Mean and median levels (ranges) in ng/g found for cow milk were as follows: lead, 1.12, 1.19 (0.01-2.48); cadmium, 0.10, 0.039 (0.005-0.74); and fluoride, 41, 40 (7-86). In canned, ready-to-use formulas, lead, cadmium, and fluoride levels averaged 37.3,1.50, and 840 ng/g, respectively. In concentrated liquid formulas, the respective levels were 21, 3.54, and 600 ng/g. In powder formula concentrates, respective levels were 73.7, 6.78, and 1130 ng/g. On the basis of this study and literature data, lead levels in market milk exceeding 5 ng/g appeared to signify contamination of the milk either directly or via the cow. For formulas considered on an as-consumed basis, lead levels exceeding about 10-15 ng/g were attributed to contamination from either the can used to store the formula or the formula ingredients. Infant formulas in lead-free cans contained about 1.7 ng/g of lead on a ready-to-use basis. Milkbased formulas contained about 0.26 ng/g of cadmium on a readyto- use basis. Soy-based or milk-free formulas contained about 8-15 times more cadmium than did milk-based formulas. Canadian and U.S. ready-to-use formulas contained 900 and 230 ng/g fluoride, respectively, and this difference was attributed to the level of fluoride in the processing water used by the manufacturers.

APA, Harvard, Vancouver, ISO, and other styles

40

Ivkova, I. A., E. A. Zubareva, N. B. Dovgan, and J. A. Podolnikova. "Shelf life of canned milk as an indicator of efficiency of the technological process." IOP Conference Series: Earth and Environmental Science 624 (January 8, 2021): 012142. http://dx.doi.org/10.1088/1755-1315/624/1/012142.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Ivkova, I. A., E. A. Zubareva, N. B. Dovgan, and J. A. Podolnikova. "Shelf life of canned milk as an indicator of efficiency of the technological process." IOP Conference Series: Earth and Environmental Science 624 (January 8, 2021): 012142. http://dx.doi.org/10.1088/1755-1315/624/1/012142.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

Ayala, Guadalupe X., Melissa N. Laska, Shannon N. Zenk, June Tester, Donald Rose, Angela Odoms-Young, Tara McCoy, Joel Gittelsohn, Gary D. Foster, and Tatiana Andreyeva. "Stocking characteristics and perceived increases in sales among small food store managers/owners associated with the introduction of new food products approved by the Special Supplemental Nutrition Program for Women, Infants, and Children." Public Health Nutrition 15, no. 9 (May 14, 2012): 1771–79. http://dx.doi.org/10.1017/s1368980012001255.

Full text

Abstract:

AbstractObjectiveThe present study assessed the impact of the 2009 food packages mandated by the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) on perceived sales, product selection and stocking habits of small, WIC-authorized food stores.DesignA cross-sectional study involving in-depth interviews with store managers/owners.SettingSmall, WIC-authorized food stores in eight major cities in the USA.SubjectsFifty-two store managers/owners who had at least 1 year of experience in the store prior to study participation.ResultsThe WIC-approved food products (fresh, canned and frozen fruits; fresh, canned and frozen vegetables; wholegrain/whole-wheat bread; white corn/whole-wheat tortillas; brown rice; lower-fat milk (<2 %)) were acquired in multiple ways, although acquisition generally occurred 1–2 times/week. Factors such as customer requests (87 %), refrigerator/freezer availability (65 %) and profitability (71 %) were rated as very important when making stocking decisions. Most managers/owners perceived increases in sales of new WIC-approved foods including those considered most profitable (wholegrain/whole-wheat bread (89 %), lower-fat milk (89 %), white corn/whole wheat tortillas (54 %)), but perceived no changes in sales of processed fruits and vegetables. Supply mechanisms and frequency of supply acquisition were only moderately associated with perceived sales increases.ConclusionsRegardless of type or frequency of supply acquisition, perceived increases in sales provided some evidence for the potential sustainability of these WIC policy efforts and translation of this policy-based strategy to other health promotion efforts aimed at improving healthy food access in underserved communities.

APA, Harvard, Vancouver, ISO, and other styles

43

Wu, Jie, Lei Xu, Yu You Cui, and Rui Yang. "Preparation of Powder Metallurgy Ti-47Al-2Cr-2Nb-0.15B." Applied Mechanics and Materials 552 (June 2014): 269–73. http://dx.doi.org/10.4028/www.scientific.net/amm.552.269.

Full text

Abstract:

Pre-alloyed powder of Ti-47Al-2Cr-2Nb-0.15B was prepared by a gas atomization process and powder metallurgy (PM) γ-TiAl alloys were made through a hot isostatic pressing route. The atomized powders were canned in mild steel and CP-Ti containers, degassed and sealed. The selection of mild steel and CP-Ti on the microstructure of HIPed γ-TiAl alloy was studied. Due to the reaction between mild steel containers and γ-TiAl at relative high temperature (over 1230oC), the γ-TiAl matrix is contaminated. Fully dense compact with CP-Ti container can be obtained by HIPing with suitable parameters of temperature.

APA, Harvard, Vancouver, ISO, and other styles

44

Hakovirta, J., J. Reunanen, and P. E. J. Saris. "Bioassay for Nisin in Milk, Processed Cheese, Salad Dressings, Canned Tomatoes, and Liquid Egg Products." Applied and Environmental Microbiology 72, no. 2 (February 2006): 1001–5. http://dx.doi.org/10.1128/aem.72.2.1001-1005.2006.

Full text

Abstract:

ABSTRACT A sensitive nisin quantification bioassay was constructed, based on Lactococcus lactis chromosomally encoding the nisin regulatory proteins NisK and NisR and a plasmid with a green fluorescent protein (GFP) variant gfpuv gene under the control of the nisin-inducible nisA promoter. This strain, LAC275, was capable of transducing the signal from extracellular nisin into measurable GFPuv fluorescence through the NisRK signal transduction system. The LAC275 cells detected nisin concentrations of 10 pg/ml in culture supernatant, 0.2 ng/ml in milk, 3.6 ng/g in processed cheese, 1 ng/g in salad dressings and crushed, canned tomatoes, and 2 ng/g in liquid egg. This method was up to 1,000 times more sensitive than a previously described GFP-based nisin bioassay. This new assay made it possible to detect significantly smaller amounts of nisin than the presently most sensitive published nisin bioassay based on nisin-induced bioluminescence. The major advantage of this sensitivity was that foods could be extensively diluted prior to the assay, avoiding potential inhibitory and interfering substances present in most food products.

APA, Harvard, Vancouver, ISO, and other styles

45

Chiewchan, Naphaporn, Chanthima Phungamngoen, and Suwit Siriwattanayothin. "Effect of homogenizing pressure and sterilizing condition on quality of canned high fat coconut milk." Journal of Food Engineering 73, no. 1 (March 2006): 38–44. http://dx.doi.org/10.1016/j.jfoodeng.2005.01.003.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

Faridah, Didah Nur, Imas Solihat, and Nancy Dewi Yuliana. "Validation of Mineral (Fe, Zn, and Cu) Analysis Methods in Carbohydrate, Protein and Fat-Rich Samples Using Microwave Digestion Method." Indonesian Journal of Chemistry 20, no. 2 (March 2, 2020): 348. http://dx.doi.org/10.22146/ijc.42297.

Full text

Abstract:

Destruction process using both dry and wet conditions serves as a significant step in mineral quantification. Wet destruction using microwave-assisted digestion refers to the standard method of AOAC (2012); in this work, we modified the destruction procedures provided in microwave digestion manual book, including temperature, reagent volume (HNO3 and H2O2), and length of destruction. The experiment works aimed (1) to validate the procedures in destruction process using microwave digestion; (2) to quantify Fe, Zn and Cu in various food matrices (canned peas, canned fish, full cream powdered milk) using a validated method. The method was evaluated according to linearity, accuracy, precision, absolute and relative LOD, LOQ, and intra-reproducibility. Measurement of Fe, Zn and Cu were considered to have a satisfying accuracy at a range of 80–115%, with a good precision value (% RSD < 2/3 CV Horwitz), while regression curves R2 > 0.995. The results showed that data collected from the modified method was not significantly different compared to those from the AOAC method. The currently developed method also fulfilled the acceptability requirements for laboratory analysis.

APA, Harvard, Vancouver, ISO, and other styles

47

Ankiel, Magdalena, and Urszula Samotyja. "The Role of Labels and Perceived Health Risk in Avoidable Food Wasting." Sustainability 12, no. 20 (October 21, 2020): 8725. http://dx.doi.org/10.3390/su12208725.

Full text

Abstract:

An understanding of the consumer perception of health risks related to food expiration is a prerequisite for future food labeling system improvement in order to reduce environmental burdens. The aim of the study was identification, analysis, and assessment of consumer behavior in the context of food waste in households. The study was conducted using the direct interview method (face to face interviews) among a group of 1145 Polish consumers of food. The results show that consumers do not understand the differences between the concept of “use by” and “best before” labeling. Although rice, tea, and coffee were correctly perceived as safe during storage, there is a dissonance between consumer attitudes and behavior. The highest health risk was perceived as being due to consumption of expired “use by” dated milk (out of UHT milk, rice milk dessert, “best before” ready-to-eat meals and “use by” ready-to-heat meals, canned fruits, and fresh-cut salad). However, 51% of respondents still considered consuming it. Irrational consumer behavior poses a health threat as well as contributing to avoidable food waste. Social awareness campaigns are necessary to inform consumers about the monetary value of wasted food as well as about the environmental, social, and ethical impact of their behavior.

APA, Harvard, Vancouver, ISO, and other styles

48

Rewini, Wiwin Kunusa, Nurain Thomas, Doly Prima Silaban, Hendrik Iyabu, and Muhammad Taupik. "Concentration of Pb, Sn and Fe Metals on Milk Products and Canned Fish in Gorontalo City." IOP Conference Series: Earth and Environmental Science 589 (November 19, 2020): 012033. http://dx.doi.org/10.1088/1755-1315/589/1/012033.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Ahmedov, M. E., A. F. Demirova, N. G. Zagirov, and V. V. Pinyaskin. "Mild heat sterilization for production of canned food with high vitamin content." Journal International Academy of Refrigeration 15, no. 1 (2016): 9–12. http://dx.doi.org/10.21047/1606-4313-2016-15-1-9-12.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Kapustian, Antonina, Nataliia Cherno, Olena Antipina, Larysa Gural, Krystyna Naumenko, and Olena Malinka. "TECHNOLOGICAL EXPERTISE, QUALITY AND SAFETY MANAGEMENT SYSTEMS OF FOOD PRODUCTS. VALIDATION OF THE TECHNOLOGICAL PROCESSES CONTROL MEASURES." Scientific Works 2, no. 85 (December 1, 2021): 60–67. http://dx.doi.org/10.15673/swonaft.v2i85.2173.

Full text

Abstract:

Technological expertise of food production is an extremely important competence for the production process. Technological expertise of food production has many points of contact with quality and safety management systems. In order to regulate the quality and safety of food products at the legislation level, it is indispensable for companies to implement quality and safety management systems that are harmonized with international standards. To implement the legal requirements, manufacturers must adhere to good hygiene and good manufacturing practices for the implementation of prerequisites for production, as well as the principles of the HACCP system. in practice, manufacturers are faced many problems that require a deep understanding, a scientific approach. One of the steps in the implementation of the HACCP system is a detailed description of the technological scheme of production and modes of technological processes. Validation of control measures is used to establish the correct technological regimes, because otherwise a hazard may arise, which will further affect the quality and safety of products. The paper provides recommendations for the selection of methods for validation of control measures of significant hazards in the production of milk and canned (fruits and vegetables) products as a necessary element of technological expertise and quality and safety management systems. It was provide a brief description of the such food groups as milk products and canned products (fruit and vegetable) from the technological expertise view of point. For both of these groups hazards have been identified in the technologies and significant hazards were detected. The validation methods of significant hazards control measures in the production of a specific group of food products were analyzed, that can improve deeper understanding of processes and, therefore, risk reduction in problem prevention and process management.

APA, Harvard, Vancouver, ISO, and other styles

Journal articles on the topic 'Milk cannery'

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles