Preferencje help
Polish version English version Język
Widoczny [Schowaj] Abstrakt
Liczba wyników

Znaleziono wyników: 14

Liczba wyników na stronie
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników

Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych:  Sydney konferencja
help Sortuj według:

help Ogranicz wyniki do:
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
1

VI Miedzynarodowy Kongres Teriologiczny [Sydney, 4-10 VII 1993 r.]

100%
Bujalska G., Gliwicz J.
Wiadomości Ekologiczne
|
1994
|
tom 40
|
nr 1
23-28
2

Informacja o XX Miedzynarodowym Kongresie Chlodnictwa Sydney-Australia 19-24 wrzesnia 1999 r.

100%
Mlynarczyk J.
Chłodnictwo
|
1997
|
tom 32
|
nr 08
37-38
3

X Kongres Nauki i Technologii Zywnosci w Sydney

84%
Rutkowski A.
Mięso i Wędliny
|
2000
|
nr 1
14
4

Kombinowana fluidyzacyjno-kriogeniczna metoda zamrazania

84%
Gruda Z.
Chłodnictwo
|
1999
|
tom 34
|
nr 12
32-36
5

Problemy mleczarskie na X Kongresie Nauki i Technologii Zywnosci w Sydney

84%
Rutkowski A.
Przegląd Mleczarski
|
2000
|
nr 03
78-79
6

Aktualne problemy wyzywienia ludnosci

84%
Rutkowski A.
Przemysł Spożywczy
|
2000
|
tom 54
|
nr 01
48-49
7
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

X Miedzynarodowy Kongres Protozoologiczny w Sydney

83%
Skotarczak B.
Wiadomości Parazytologiczne
|
1998
|
tom 44
|
nr 1
98-103
8

XX Miedzynarodowy Kongres Chlodniczy. Sydney, Australia, 19-24.09.1999 r.

67%
Chłodnictwo
|
1999
|
tom 34
|
nr 06
8-9
9

Systemy kontroli i certyfikacji zywnosci w eksporcie i imporcie

67%
Nitecka E.
Przemysł Spożywczy
|
1997
|
tom 51
|
nr 06
39
10

XX Miedzynarodowy Kongres Chlodniczy. Sydney 19-24.09.1999 r.

67%
Gruda Z.
Chłodnictwo
|
1999
|
tom 34
|
nr 11
5-7
11

XVIII Międzynarodowy Kongres Mleczarski w Australii

59%
Przegląd Mleczarski
|
1970
|
tom 19
|
nr 07
12

Swiatowy kongres IFU, Sydney 2001 [cz.1]

59%
Plocharski W.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2002
|
tom 46
|
nr 02
12-14
In November 11 to 17, 2001 in Sydney IFU Juice Congress was held, which was attended by almost 200participants. During the Congress 16 lectures were delivered and 9 World Crops reports were presented (for apples, grapes, orange, grapefruit, bananas and some tropical fruits). The lectures were grouped into 3 topics: management, marketing and technical. During the first session in the lecture " What a juice executive should know about Codex ", K. Gunter described activities of Codex Alimentarius Commission, force and effects of Codex Alimentarius texts and the status of Codex proposed draft standards for fruit and vegetable juices and nectars. G. Brisco in a lecture on Codex regulation and health benefits concentrated on the opportunity for fortification of fruit juices under the proposed draft Codex standard for fruit juices and nectars. Food for tification is subject of interest of FAO/WHO Codex Committee on Nutrition and Foods for Special Dietary Uses. The Committee advises CAC on various aspects of addition of nutrients and declaration. Codex Committee on Food Labeling regulates the principles of labeling that also cover different claims. The declaration of nutrients and claims still create legislative problems and it is expected that the final version of standard for fruit juices and nectars will not appear before 2005. Garcia using orange juice as a case study lectured on "Managing information flows The author described the situation in production of oranges, their domestic utilisation and market trends over the last ten years. Brazil, which is the primary world supplier of orange juice concentrate, has problems with citrus cancer and CVC virus. Within last few years citrus canker has killed over 10 millions trees and CVC virus in the next 5 years will kill 20 millions trees. If the problems with these diseases are solved the recovery will take 6 years. The main goal of Brazilian producers is to keep groves healthy and productive and increase market access for orange juice world wide. D. Kellor expressed the opinion that the best tool for managing quality and to control safety risk due to contaminants in fruit juice products is HACCP and GMPs. Raw material is the primary source of contaminants and by cooperation between industry, government and trade associations it is possible to develop new, better and uniform quality and food safety management techniques and regulations. The author stressed that the industry must become proactive versus reactive, it means that it must reorient efforts directed to the prevention of problems versus responding to crises after they happen. Industry and governments need to be monitoring new realities, knowledge, and technology and be able to take appropriate action in a timely manner. Industry needs to pursue innovation that will enable continuous improvement and more effective protection of its businesses. Several of new technologies that may decrease risk and increase quality, safety and nutrient content have been discussed. In a lecture "Nutritional improvement: communicating functional aspects of fruit and vegetable juices in Russia " D. Kolokatow from Wimm Bill Dann reported on the market trends in fruit juices and drinks in Russia. Consumption of these products in 2000 was about 51/person. The most popular are orange juices followed by apple and tomato juices. Nectars are less popular and drinks share only about 10% of the market. Price is the most important factor in purchase decision, which is obvious taking into consideration that the average salary per month in Russia is only 82 USD. Over the last 4 years import of juices, nectars and drinks based on juices substantially decreased. In 1997marked share of imported juices was 40% whereas in 2000 it decreased to 18%. The offer of locally produced juices and drinks increased and it also includes functional drinks.
13

10. Swiatowy Kongres Nauki o Zywnosci i Technologii

51%
Kolozyn-Krajewska D.
Żywność Nauka Technologia Jakość
|
1999
|
tom 06
|
nr 4
173-178
14

Swiatowy kongres IFU, Sydney 2001 [2] O problemach z bakteriami ACB

51%
Plocharski W.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2002
|
tom 46
|
nr 09
9-11
In November 11 to 17, 2001 in Sydney IFU Juice Congress was held. During the Congress two lectures and one short report were devoted to acidothermophilic bacteria. N. Jensen in a lecture " What do we really know about Alicyclobacillus " characterised the bacteria belonging to genus Alicy- clobacillus and in particular A. acidoterrestris, that create serious problems in food, particularly juice, nectars and fruit drinks. These bacteria are acid loving, grow at a low pH, are thermophilic, their germs survive pasteurisation and due to thermic shock germinate, grow and may produce taint causing compounds e.g. guaiacol and bromophenols. The source of bacteria is: soil, dust, leaves, fruit surface, spoiled juices etc. They are particularly difficult to remove from the surface of fruit, even by disinfection and may frequently be transferred to fruit concentrates and then to fruit juice products. The information is given on conditions favouring growth of bacteria and formation of taints. Jensen also gave information on testing method to check the presence of bacteria, and on possible measures to control them. D. Goldberg in his lecture on "Experience with Alicyclobacillus (ACB) " informed on the occurrence of bacteria in New Zealand and Australia. Examples of several products packed either in carton boxes or in plastic bottles were given that were spoiled by Alicyclobacillus spp., leading to large financial losses. The sources of contamination were traced and changes in processing technology were introduced. The following recommendations were given to control the problem with Alicyclobacillus spp. bacteria: testing all used concentrated orange and apple juices for the presence of bacteria and their spores by the method developed by Jensen, sterilising equipment, requesting from concentrated juice suppliers the certificates that the products are free of bacteria. Other recommendations included: using fruit for processing picked only from the tree, heating the mesh before pressing to high temperature to give thermal shock to bacteria and carrying out depectinisation at favourablefor bacterial growth temperature, the obtained product should be centrifuged, ultrafiltered using proper membranes and again pasteurised at high temperature. Because bacteria develop best in presence of oxygen it is recommended to use vitamin C as an inhibitor of their growth in consumer packages. Final products should be stored at a temperature below 28°C. E. Nonino in his report concerning conditions favouring growth of acidothermophilic bacteria informed about the effect of pH and soluble solids concentration. He pointed out that in orange juice produced from fresh fruit there were practically no acidothermophilic bacteria, whereas in juices produced from concentrated fruit juices bacteria were present.
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.