PREPARED AND PREDIGESTED FOODS.

Predigested Protein Foods

Microbiological Evaluation of Prepared/Cooked Foods in a HACCP Environment

In the production of safe food, a multitude of factors and elements along the food chain are involved. For this study we have established three factors relative to the food that have the possibility of influence on its microbiology content: basic ingredients, conservation time in refrigeration and handling degree. In the samples we looked forward three types of germens: warning, witness and pat...

Carotenoids and Food Preparation: The Retention of Provitamin A Carotenoids in Prepared, Processed, and Stored Foods

Foods prepared outside the home: association with selected nutrients and body mass index in adult Australians.

OBJECTIVE To determine the proportion of energy from foods prepared outside the home (FPOH) and the relationships with energy and nutrient intakes and body mass index (BMI). DESIGN A nutrition survey of a representative sample of the Australian population aged 18 years and over Measure used was a 24-hour dietary recall. Underreporters (energy intake/estimated basal metabolic rate (EI/BMR) <0....

Food safety involving ingestion of foods and beverages prepared with phthalate-plasticizer-containing clouding agents.

In May 2011, the illegal use of the phthalate plasticizer di(2-ethylhexyl) phthalate in clouding agents for use in foods and beverages was reported in Taiwan. This food scandal has caused shock and panic among the majority of Taiwanese people and has attracted international attention. Phthalate exposure is assessed by ambient monitoring or human biomonitoring. Ambient monitoring relies on measu...