Browsing Food Safety and Technology, 2001 - present by Title

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  • Saulo, Aurora A (University of Hawaii, 2005-01)
    Caffeine content of various food and beverage products is given, and sensitivities and potential health problems are described.
  • Fukumoto, Glen K; Kim, Yong S (University of Hawaii, 2007-03)
    Results of analyses of forage-finished beef carcasses are given, showing that high-quality carcasses can be produced on 100-percent forage-based production systems in Hawaii.
  • Saulo, Aurora A (University of Hawaii, 2007-08)
    Symptoms, diagnosis, treatment, and prevention of food-borne botulism are described, following FDA warnings about certain contaminated products.
  • Saulo, Aurora A (University of Hawaii, 2002-04)
    The publication provides brief definitions of additives and ingredients that may be listed on candy labels.
  • Saulo, Aurora A (University of Hawaii, 2008-09)
    New rules on labeling of certain fresh produce products are detailed.
  • Saulo, Aurora A (University of Hawaii, 2006-11)
    Outbreaks of infection from foods contaminated by E. coli O157:H7 prompted this brief guide to the problem for consumers.
  • Kim, Yong Soo; Ong, Allison; Bobbili, Naveen; DuPonte, Michael W; Fukumoto, Glen K (University of Hawaii, 2007-06)
    The forage-beef industry in Hawai‘i probably needs to focus on improving tenderness through the establishment of standards to address maximum harvest age and minimum carcass weight targets, as well as to incorporate available ...
  • Hodgson, Aurora Saulo (University of Hawaii, 2001-08)
    Misinformation about the artificial sweetener aspartame is addressed.
  • Saulo, Aurora A (University of Hawaii, 2008-09)
    Food sensitivity, allergy, and intolerance are distinguished, labeling of potential allergens is discussed, and advice on risk management by the foodservice and food processing industries is given.
  • Saulo, Aurora A (University of Hawaii, 2006-10)
    Directions for procedures for safe food handling to avoid food poisoning are given.
  • Connally, Elizabeth Haws (University of Hawaii, 2009-01)
    Legal aspects related to food contamination are discussed, including potential causes of legal action, management of risks, use of contracts with vendors, types of insurance, and the hazard analysis and critical control ...
  • Saulo, Aurora A (University of Hawaii, 2005-04)
    To prevent contact with E. coli O157:H7, guidelines are given for cautions to observe in the kitchen and precautions for animal handlers and visitors to animal exhibits.
  • Sato, Dwight; Ikeda, Namiko; Kinoshita, Tomomi (University of Hawaii, 2007-03)
    Directions are given for a simplified, hand-processed, Japan-style black tea and hand-processing green tea using a microwave oven and wok.
  • Saulo, Aurora A (University of Hawaii, 2002-12)
    Characteristics of rumors and reports of dubious scientific accuracy are listed, and websites that deal with hoaxes and "urban legends" are mentioned.
  • Kim, Yong Soo; Lee, Chin N; DuPonte, Michael W; Fukumoto, Glen K (University of Hawaii, 2007-01)
    Forage-finished beef is generally known to be less tender than grain-finished beef. To improve or to reduce the variability of beef tenderness, electrical stimulation of carcasses has been the process most widely used ...
  • Fukumoto, Glen K; Kim, Yong S (University of Hawaii, 2007-01)
    The effects of a mechanical-blade tenderizer on forage-finished beef is reported.
  • Bittenbender, HC 'Skip'; Kling, Erik (University of Hawaii, 2009-01)
    The publication provides the small-scale cacao grower or hobbyist with a method to transform raw cacao seeds into chocolate using as few as half a dozen pods. A thermometer, a storage unit that can maintain a temperature ...
  • Saulo, Aurora A (University of Hawaii, 2004-03)
    Suggestions for modifying fish consumption to reduce methylmercury intake are given.
  • Hollyer, Jim; Tamaru, Clyde; Riggs, Allen; Klinger-Bowen, RuthEllen; Howerton, Robert; Okimoto, Darren; Castro, Luisa; Ron, Tetsuzan 'Benny'; Fox, BK 'Kai'; Troegner, Vanessa; Martinez, Glenn (University of Hawaii, 2009-07)
    Aquaponics provides food-safety challenges because it combines use of fish waste water with prouction of edible vegetables. The publication gives guidelines for safe produce harvesting, safe fish handling, zoonoses prevention, ...
  • Hollyer, Jim; Tamaru, Clyde; Riggs, Allen; Klinger-Bowen, RuthEllen; Okimoto, Darren; Castro, Luisa; Ron, Tetsuzan 'Benny'; Fox, BK 'Kai'; Troegner, Vanessa; Martinez, Glenn (University of Hawaii, 2009-07)
    Good agricultural practices and produce handling advice to prevent zoonoses in fish-and-produce production systems are detailed.
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