HACCP: An Overview by Renée Goodrich-Schneider, Keith R. Schneider, Michelle D. Danyluk, Ronald H. Schmidt

“…It is a food safety management system that is increasingly used in all aspects of the food industry. This revised 3-page fact sheet introduces the topic and summarizes the key components of a HACCP program. …”
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HACCP: An Overview by Renee M. Goodrich, Keith R. Schneider, R. H. Schmidt

“… HACCP is a food safety management system that is increasingly utilized in all aspects of the food industry. The objectives of this fact sheet are to introduce the topic and to summarize the key components of a HACCP program.  …”
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HACCP: An Overview by Renee M. Goodrich, Keith R. Schneider, R. H. Schmidt

“… HACCP is a food safety management system that is increasingly utilized in all aspects of the food industry. The objectives of this fact sheet are to introduce the topic and to summarize the key components of a HACCP program.  …”
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Lactobacillus plantarum in the Gut of a Marine Fish from a Caloocan Local Market by Nieves L. Capili, Jose Mallari

“…The search for potential probiotic bacteria of value to medicine, food industry, agriculture, and aquaculture has been extended in this study where bacterial isolates from the intestines of talakitok (Alectis sp.), a Philippine marine fish cultured and grown using de Man-Rogosa-Sharpe agar, were used to isolate Gram-positive rods that are catalyse negative. …”
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SWITCHED RELUCTANCE MOTOR CONTROL BASED ON ADAPTIVE NEURO-FUZZY INFERENCE SYSTEM (ANFIS) by Nguyen Van Thanh

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GREEN SUSTAINABILITY AND FINANCIAL PERFORMANCE OF HALAL FOOD COMPANIES: EVIDENCE OF MALAYSIA by Md Mahfujur Rahman, Zaki Ahmad, Mahvish Nawaz Mokal, Muhamad Fikri Aziz, Nor Aina Mhd Khotib

“…With growing concerns about environmental degradation and its impact on global ecosystems, the Halal food industry is facing increasing scrutiny and pressure to adopt sustainable practices. …”
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ASSESSMENT OF PHYSICAL AND CHEMICAL CHARACTERISTICS OF SWEET CHERRY FRUITS: A COMPARATIVE ANALYSIS OF SIX DISTINCT CULTIVARS by Ioana-Florina Hulujan, Orsolya Borsai, Viorel Mitre, Constantin Toader, Maria-Evelina Bordean, Alexandru-Daniel Costin, Mirela Irina Cordea

“…The results are valuable both for growers and food industry in optimizing the production and use of cherries.…”
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Impact of Sprouting Time of Chickpea on the Physicochemical, Textural, Sensory, and Total Phenolic Characteristics of Falafel Prepared from Sprouted Chickpea Flour by Kimia Goharpour, Fakhreddin Salehi, Amir Daraei Garmakhany

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Immobilization of purified pectinase from Aspergillus nidulans on chitosan and alginate beads for biotechnological applications by Hamed M. El-Shora, Sabah A. Abo-Elmaaty, Gharieb S. El-Sayyad, Widad M. Al-Bishri, Ahmed I. El-Batal, Mervat G. Hassan

“…The investigated pectinase supported its usage in the food industry by being able to clear orange, mango, and pineapple juices.…”
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Effect of Extraction Methods on Physicochemical and Functional Properties of Nannochloropsis Proteins by Suyan HUANG, Rong CAO, Nan LIU, Yong SUN, Deqing ZHOU, Shanshan WANG

“…The results provide a certain theoretical basis for the development and utilization of Nannochloropsis protein resources in the food industry.…”
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Presenting the internal evaluation model on the performance of the banking industry based on the data theory method of the foundation by Zahra Ramzanpour Osmavandani, mehdi Rouholamini, Shahrbanoo Gholipour

“…The results of the survey showed that information technology support has a positive and significant effect on the business of Minoo food industry in the economic recession. The knowledge of information technology does not have a positive and significant effect on the business of Minoo food industry in the economic recession. …”
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Statistical Analysis for Food Quality in the Presence of Vague Information by Ali Hussein Al-Marshadi, Muhammad Aslam

“…The application of the proposed test is given using the food industry data. The efficiency of the proposed test is compared with that of the existing test in terms of the measure of indeterminacy, flexibility, and information. …”
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HACCP: An Overview by Renée Goodrich-Schneider, Keith R. Schneider, Michelle D. Danyluk, Ronald H. Schmidt

“…It is a food safety management system that is increasingly used in all aspects of the food industry. This revised 3-page fact sheet introduces the topic and summarizes the key components of a HACCP program. …”
Get full text

Liposomal Delivery of Plant Bioactives Enhances Potency in Food Systems: A Review by Geethi K. Pamunuwa, D. Nedra Karunaratne

“…Excitingly, new opportunities that circumvent the major shortfalls of utilizing liposomal formulations in the food industry have arisen paving the way to yield food products with high quality.…”
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How Ethanol Is Made from Cellulosic Biomass by Zhaohui Tong, Pratap Pullammanappallil, Arthur A. Teixeira

“…But using non-edible cellulose-based biomass to produce ethanol minimizes competition with the food industry. This 4-page fact sheet provides a general overview of the production process for manufacturing ethanol from cellulosic biomass, including its constituents, conversion processes, and final products. …”
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Oxygen Mass Transfer in an Aerated Stirred Tank with Double Impellers: A Generalized Correlation Including Spacing Impact by Hayder Mohammed Issa

“…Stirred aerated tanks by double impellers are used in fermentation and various biological processes for water treatment, food industry, and pharmaceutical production. In this study, a generalized correlation model was developed for the dependent parameter (kla/N). …”
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Effect of phycocyanin and phycoerythrin on antioxidant and antimicrobial activity of refrigerated low-fat yogurt and cream cheese by Azadeh Ahmadi, Seyed Amir Ali Anvar, Bahareh Nowruzi, Leila Golestan

“…Therefore, low-fat yogurt and cream cheese containing cyanobacterial PE and PC can be considered an innovative dairy product for the food industry. This study marks the initial effort to employ PE and PC derived from Nostoc sp. and Spirulina sp. as antioxidant and antimicrobial agents in the food industry.…”
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Presenting the model of managerial competencies of women in the industry (case study: Sabah Food Company) by masoomeh samadi, mohammad mohammadi, Hamid Rezaei Far, hossein hakimpour

“…The statistical population of the present study included 10 female managers in the food industry. Sampling was done by a targeted technique. …”
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Immobilization Technologies in Probiotic Food Production by Gregoria Mitropoulou, Viktor Nedovic, Arun Goyal, Yiannis Kourkoutas

“…Subsequently, immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their potential future impact, which is also highlighted and assessed.…”
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HACCP: An Overview by Jessica A Lepper, Renee M. Goodrich Schneider, Keith R Schneider, Michelle D Danyluk, Aswathy Sreedharan

“… HACCP is a food safety management system that is used in various segments of the food industry. The objectives of this 4-page fact sheet are to introduce the topic and to summarize the key components of a HACCP program. …”
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