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- Browsing Food Safety and Technology, 2001 - present by Issue Date
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Browsing Food Safety and Technology, 2001 - present by Issue Date
Now showing items 1-20 of 37
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(University of Hawaii, 2001-08)3-MCPD (3-monochloropropane-1,2-diol) is the most common of the group of food contaminants called chloropropanols. 3-MCPD can cause cancer in laboratory animals fed large amounts over their lifetime. Although people usually ...
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(University of Hawaii, 2001-08)Misinformation about the artificial sweetener aspartame is addressed.
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(University of Hawaii, 2001-11)While about 98 percent of juices consumed in the US is pasteurized, consumers are advised about safety and precautions in consuming untreated juices.
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(University of Hawaii, 2001-12)General advice on food handling for consumers is given.
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(University of Hawaii, 2002-01)Brief advice for food growers, shippers, packers, and manufacturers on measures to prevent food tampering.
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(University of Hawaii, 2002-04)The publication provides brief definitions of additives and ingredients that may be listed on candy labels.
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(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.
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(University of Hawaii, 2002-12)Microwave technology is described and use guidelines are briefly summarized.
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(University of Hawaii, 2003-02)Concerns about acrylimide as a possible carcinogen are discussed.
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(University of Hawaii, 2004-03)Suggestions for modifying fish consumption to reduce methylmercury intake are given.
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(University of Hawaii, 2005-01)Caffeine content of various food and beverage products is given, and sensitivities and potential health problems are described.
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(University of Hawaii, 2005-01)Listeria contamination is described and precautions for food handlers and manufacturers are given.
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(University of Hawaii, 2005-03)Fourteen types of reduced-calorie and low-calorie food sweeteners are described.
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(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.
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(University of Hawaii, 2006-06)Retort pouch technology for food storage is detailed. It is suggested that Hawaii beef producers can develop value-added products to make use of less saleable beef cuts.
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(University of Hawaii, 2006-10)Directions for procedures for safe food handling to avoid food poisoning are given.
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(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.
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(University of Hawaii, 2006-12)Advice is given to consumers on buying, transporting, storing, and preparing foods safely.
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(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 ...
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(University of Hawaii, 2007-01)The effects of a mechanical-blade tenderizer on forage-finished beef is reported.
Now showing items 1-20 of 37
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