Download or read book GB 5009 248 2016 Translated English of Chinese Standard GB5009 248 2016 written by https://www.chinesestandard.net and published by https://www.chinesestandard.net. This book was released on 2018-12-08 with total page 13 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Standard specifies the liquid chromatography for the determination of lutein in foods. This Standard applies to liquid chromatography determination of lutein in infant formula, dairy products, frozen drinks, rice and flour products, bakery products, jams, jellies, and beverages.
Download or read book GB 5009 158 2016 Translated English of Chinese Standard GB5009 158 2016 written by https://www.chinesestandard.net and published by https://www.chinesestandard.net. This book was released on 2018-07-21 with total page 22 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Standard specifies the method of determining vitamin K1 in foods. In this Standard, Method I is high-performance liquid phase chromatography - fluorescence detection, Method II is liquid phase chromatography - tandem mass spectrometry, which are both applicable to the determination of vitamin K1 in all kinds of formula food, vegetable oil, fruit and vegetable.
Download or read book GB 5009 265 2016 Translated English of Chinese Standard GB5009 265 2016 written by https://www.chinesestandard.net and published by https://www.chinesestandard.net. This book was released on 2018-11-30 with total page 17 pages. Available in PDF, EPUB and Kindle. Book excerpt: This standard specifies the liquid chromatography for determining polycyclic aromatic hydrocarbons in food (naphthalene, acenaphthene, fluorene, phenanthrene, anthracene, fluoranthene, pyrene, benzo[]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[]pyrene, indeno[1,2,3-c,d]pyrene, dibenzo[]anthracene and benzo[g,h,i]perylene), as well as the gas chromatography-mass spectrometry for determining the polycyclic aromatic hydrocarbons in foods (naphthalene, acenaphthylene, acenaphthene, fluorene, phenanthrene, anthracene, fluoranthene, pyrene, benzo[]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[]pyrene, indeno[1,2,3-c,d]pyrene, dibenzo[]anthracene and benzo[g,h,i]perylene).
Download or read book ICSECM 2019 written by Ranjith Dissanayake and published by Springer Nature. This book was released on 2020-09-18 with total page 609 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book highlights current research and developments in the area of Structural Engineering and Construction Management, which are important disciplines in Civil Engineering. It covers the following topics and categories of Structural Engineering. The main chapters/sections of the proceedings are Structural and Solid Mechanics, Construction Materials, Systems and Management, Loading Effects, Construction Safety, Architecture & Architectural Engineering, Coastal Engineering, Foundation engineering, Materials, Sustainability. The content of this book provides necessary knowledge for construction management practices, new tools and technologies on local and global levels in civil engineering which can mitigate the negative effects of built environment.
Download or read book AASHTO LRFD Bridge Design Specifications Customary U S units written by and published by . This book was released on 1998 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Safety written by J. P. Felix D'Mello and published by CABI. This book was released on 2003 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety is a concern for scientists, policy-makers and consumers especially as food poisoning outbreaks are becoming more common and as particular concerns arise over genetically modified foods. This book covers recent developments in the chemistry, biochemistry and physiological effects of toxicants that might have an impact on human health and welfare.
Download or read book Assuring Food Safety and Quality written by and published by . This book was released on 2003 with total page 73 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Beneficial Microorganisms in Agriculture Food and the Environment written by Ingvar Sundh and published by CABI. This book was released on 2012 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microorganisms are widely used in various beneficial applications, including food, pest control, bioremediation, biodegradation, biofuel processes, and plant symbiosis and growth stimulation. This book provides an overview of the available methodology for safety assessments of microorganisms, including determination of their infectivity and whether they produce toxic or sensitizing substances. Also covered are the regulatory systems in risk assessment and management of microbial products, quarantine legislations, international treaties, the importance of public risk perception and risk reducti
Download or read book Manual of Microbiological Methods for the Food and Drinks Industry written by Chris Baylis and published by . This book was released on 2003-01-01 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Multi Scale Modeling of Structural Concrete written by Koichi Maekawa and published by CRC Press. This book was released on 2008-11-28 with total page 670 pages. Available in PDF, EPUB and Kindle. Book excerpt: Increases in computer power have now enabled engineers to combine materials science with structural mechanics in the design and the assessment of concrete structures. The techniques developed have become especially useful for the performance assessment of such structures under coupled mechanistic and environmental actions. This allows effective management of infrastructure over a much longer life cycle, thus satisfying the requirements for durability and sustainability. This ground-breaking new book draws on the fields of materials and structural mechanics in an integrated way to address the questions of management and maintenance. It proposes a realistic way of simulating both constituent materials and structural responses under external loading and under ambient conditions. Where the research literature discusses component or element technology related to performance assessment, this book uniquely covers the subject at the level of the whole system including soil foundation, showing engineers how to model changes in concrete structures over time and how to use this for decision making in infrastructure maintenance and asset management.
Download or read book Enzymes written by Selim Kermasha and published by Academic Press. This book was released on 2020-11-27 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enzymes: Novel Biotechnological Approaches for the Food Industry provides an in-depth background of the most up-to-date scientific research and information related to food biotechnology and offers a wide spectrum of biological applications. This book addresses novel biotechnological approaches for the use of enzymes in the food industry to help readers understand the potential uses of biological applications to advance research. This is an essential resource to researchers and both undergraduate and graduate students in the biotechnological industries. - Provides fundamental and rigorous scientific information on enzymes - Illustrates enzymes as tools to achieve value and quality to a product, either in vitro or in vivo - Presents the most updated knowledge in the area of food biotechnology - Demonstrates novel horizons and potential for the use of enzymes in industrial applications
Download or read book Procedural Manual written by and published by . This book was released on 1981 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Recent research developments in food biotechnology written by Raffaele Porta and published by . This book was released on 2008-01-01 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enzymes are highly efficient and naturally occurring catalysts allowing all the biochemical reactions and processes of life to happen. They are present in all food raw materials from both animal and plant origin. Due to the role played by numerous microorganisms in the production of foods and beverages, enzymes have been extensively and unwittingly used in the past centuries. In fact, for many thousands of years man has used naturally occurring microorganisms bacteria, yeasts and moulds and the enzymes they produce to make foods like bread and cheese, or drinks such as beer and wine. The Egyptians and Sumerians (2000 B.C.) developed fermentation for use in brewing and both bread- and cheese-making. Essential in the metabolism of all living organisms, the enzymes can also be used to drive chemical reactions outside their natural localization. When purified and added to food preparations, several enzymes are able to improve their flavor, texture, nutritional value and digestibility. In fact, enzyme efficiency, specificity and environmental friendliness led to their increased use in food processing. Food industry is constantly seeking advanced technologies to meet consumer demand and the enzymes are a useful biotechnological tool whose action can be controlled in the food matrix to prepare high quality products. Moreover, the enzymes facilitate chemical reactions otherwise impossible or requiring conditions that could damage or destroy the end product or which would need a too much high input of energy. Examples are the production of clear apple juice concentrates, which relies on the use of the enzyme pectinase, and the breakdown of starch to sugars. The latter process, originally carried out by boiling the starch with acid and, thus, requiring large energy inputs, takes place in the presence of enzymes in mild conditions, saving energy and preventing pollution of undesirable by-products. However, it was not until the mid of the past century that the rapid development in enzyme technology occurred, and only in the last 30 years the use of commercial enzymes has grown in the food industry, progressively becoming an important aspect of the manufacturing of particular foods, such as meat, vegetables, fruit, baked goods, milk products, and both alcoholic and non-alcoholic beverages. Currently used food enzymes sometimes originate in animals and plants but most come from a range of beneficial microorganisms. Thus, numerous purified enzymes are now being widely used not only in food processing but also as food additives. In this respect, it is noteworthy that the enzymes, like all proteins, can cause reactions only when people have been sensitized through exposure to large quantities. Therefore, since their levels in the food are generally very low, the enzymes are highly unlikely to cause allergies. Finally, the recent advent of biotechnology has also allowed significant refinements in the methodologies offering unpredictable solutions to many persistent problems and opening up exciting new possibilities. Among these, enzymes are proposed as exemplary agents of green technology since they can also be used either to treat biological wastes or to prevent their formation. However, even though the first food application of a product of gene technology (alpha-amylase) took place in 1982, progress in this field is being slowed down because the debate on some other more controversial applications of genetic engineering in animals is continuing throughout Europe. This book highlights the rapidly expanding field of enzyme applications in food technology, explaining how the biocatalysts bring advantages in some food processing improvement and innovation. The properties of different enzymes are linked to the physical and biochemical events that they influence and are related to the key nutritional, organoleptic and shelf-life qualities of food. In this context, the chapters explore also recent developments in the use of some enzymes as well as the discovery of applications of new enzymes.
Download or read book AASHTO Guide for Commonly Recognized CoRe Structural Elements written by American Association of State Highway and Transportation Officials. Subcommittee on Bridges and Structures of the Standing Committee of Highways and published by American Association of State Highway & Transportation Officials. This book was released on 1997 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This guide provides a description of structural elements that are commonly used in highway bridge construction and encountered on bridge safety inspections."--Introduction (Page 1).
Download or read book Steel and Timber Structures written by George A. Hool and published by . This book was released on 1924 with total page 746 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Security Food Safety Food Quality written by Ines Härtel and published by Nomos/Hart. This book was released on 2019-02-07 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Today security, quality and the availability of food are very important. The complex relations of the above mentioned issues evole in different fields of law. This book edited by Ines Härtel and Roman Budzinowski covers a wide range of topics via analysis and discussion in the European context, such as the right to food, Common Agricultural Policy, contractual relations and value chains in the agri-food sector, organic farming, food production safety issues, questions of food labelling, Health Claims, Novel Food, Patents, the role of institutions such as EFSA, the responsibility of trade and CSR. Legal frameworks, essential concerns and future developments of food security, food safety and food quality are the basis for discussion and solution finding.
Download or read book Specification for the Design of Cold Formed Stainless Steel Structural Members written by American Society of Civil Engineers and published by . This book was released on 2023 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Specification for the Design of Cold-Formed Stainless Steel Structural Members, ASCE/SEI 8-XX provides design criteria for stainless steel structural members and connections in buildings and other statically loaded structures"--
