In looking for different types of large-scale activities of food sanitation supervision and security modes, improving the efficiency of food hygiene protection, this paper establishes the evaluation index system for sports food hygiene, and proposed the sports food hygiene evaluation model based on the Analytic Hierarchy Process (AHP) and the interval fuzzy TOPSIS method. AHP is used to determi...

protectants during freezing or freeze drying upon properties of washed mechanically recovered broiler meat. I. J. Food Sci. and Tech. 31,45-54. Lanier T. C., G. A. Macdonald (1991): Carbohydrates as cryoprotectants for meatrs and surimi. Food Tech. 45,150-159. Murphy, R. Y., B. P.Marks, J. A.Marcy(1998): Apparent specific heat of chicken breast patties and their constituent proteins by differen...

in spite of the technologies developed during the last decade, the level of food loss is still high and is reported in many countries. according to the united nations, more than 30 per cent of the mortality rate world-wide is caused by alimentary diseases. the desire of most countries to make food safer for consumption requires better food preservation and production techniques. in this regard,...

While fulfilling the food demand of an increasing population remains a major global concern, more than one-third of food is lost or wasted in postharvest operations. Reducing the postharvest losses, especially in developing countries, could be a sustainable solution to increase food availability, reduce pressure on natural resources, eliminate hunger and improve farmers' livelihoods. Cereal gra...

ARTICLES SUMMARY Predictive microbiology and quantitative microbial risk assessment are rapidly developing disciplines that use mathematical models to quantitatively estimate the presence and growth of microbes in food products. This report explains how these techniques were used in troubleshooting a milk spoilage problem. The central objective of this article is to demonstrate the concept and ...

context food spoilage has been a common problem throughout history, and much of the spoilage is caused the activity of microorganisms or enzymatic reactions during the storage of food. thus, using chemical substances could prevent or delay food spoilage and this has led to the great success of these compounds in the treatment of human diseases. sodium benzoate is one of the synthetic additives ...

BACKGROUND Few studies, if any, have examined the impact of a weight control program on the home food environment in a diverse sample of adults. Understanding and changing the availability of certain foods in the home and food storage practices may be important for creating healthier home food environments and supporting effective weight management. METHODS Overweight adults (n = 90; 27% Afri...