Food Processing Training with Community Agricultural Products. The Sosok Peak tourist destination in the village of Bawuran has abundant natural resources form Moringa plants. Until now, community not been able to use plant be used as a variety processed products and resale value. This service program aims increase knowledge skills regarding leaves. To train grow an entrepreneurial spirit so th...

BACKGROUND Investigations into knowledge about food and medicinal plants in a certain geographic area or within a specific group are an important element of ethnobotanical research. This knowledge is context specific and dynamic due to changing ecological, social and economic circumstances. Migration processes affect food habits and the knowledge and use of medicinal plants as a result of adapt...

processing industries with the aim of and increasing the added value reducing the waste of agricultural products, promotion of productivity, employment, non oil exports, food security as well as sustainable development in agriculture has started to develop in iran since 1998. the objective of the present study is to examine the main factors affecting physical progress of those processing firms ...

The possibility of modeling the cross-contamination of Listeria species, total Listeria monocytogenes, or specific L. monocytogenes strains using a quantitative mathematical model using Monte Carlo simulation techniques is proposed. This article illustrates this approach using 2 different models: one that tracks L. monocytogenes number and prevalence for 4 different strains (Model I) and one th...

Distribution and movement patterns of several species of stored-product pests in a food processing plant were investigated. The objectives of this study were to determine the temporal and spatial variation in abundance of stored-product pests using pheromone traps; assess the effectiveness of trap type, location, and number on monitoring insect populations; and to evaluate the nature of pheromo...

Escherichia coli O157:H7 is a major food safety concern for the beef industry. Several studies have provided evidence that cattle hides are the main source of beef carcass contamination during processing and that reductions in the E. coli O157:H7 load on the hides of cattle entering processing facilities will lead to reductions in carcass contamination. Bacteriophages have been proposed as a no...

Electromagnetic radiation still is a new and exotic option in food and beverage processing, though it gradually is finding niches in various applications as research engineers overcome the practical barriers to commercial use. From relatively benign radio waves to highly destructive gamma waves, electromagnetic radiation has been used for everything from drying crackers to meat sterilization. T...