Browsing Food Safety and Technology, 2001 - present by Title

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  • 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.
  • Nakamura-Tengan, Lynn; Hollyer, Jim; Castro, Luisa; Troegner, Vanessa (University of Hawaii, 2009-06)
    Questions are answered regarding the necessity for farmers to address food safety issues and voluntarily seek third-party certification by incorporating in their operations best practices based on current science and ...
  • Nakamura-Tengan, Lynn; Hollyer, Jim; Castro, Luisa; Troegner, Vanessa (University of Hawaii, 2009-06)
    Food-safety considerations for growers producing salable produce are outlined, and information about a program to assist growers to adopt good agricultural practices in preparation for third-party audit and certification is given.
  • Hollyer, James R; Castro, Luisa F; Louie, Albert; Nakamura-Tengan, Lynn; Troegner, Vanessa (University of Hawaii, 2009-01)
    Rodent trap types are described and their appropriate placement is indicated.
  • Saulo, Aurora A (University of Hawaii, 2005-01)
    Listeria contamination is described and precautions for food handlers and manufacturers are given.
  • Saulo, Aurora A (University of Hawaii, 2006-12)
    Advice is given to consumers on buying, transporting, storing, and preparing foods safely.
  • Saulo, Aurora A (University of Hawaii, 2012-06)
    This article describes a case study of norovirus transmission through contact with reusable fabric grocery bags. The article provides tips to avoid norovirus transmission.
  • Saulo, Aurora A (University of Hawaii, 2002-12)
    Microwave technology is described and use guidelines are briefly summarized.
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