Sentences with phrase «of food processing methods»

We've developed a broad range of food processing methods that can be used to create an enormous variety of products, from ready to cook to fully prepared.

What's problematic is trans fat that results of a food processing method called partial hydrogenation.

Trans fat is a type of dietary fat that occurs naturally in small amounts in some foods, but most of the trans fat that people encounter is the result of a food processing method called partial hydrogenation.

Not exact matches

Excellent use of various cooking methods, ingredients, equipment, processes and food production

Foods claiming to be organic must be free of artificial food additives, and are often processed with fewer artificial methods, materials and conditions, such as chemical ripening, food irradiation, and genetically modified ingredients.

Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate - rich foods.

Organic production is an overall system of farm management and food production that combines best environmental practices, a high level of biodiversity, the preservation of natural resources, the application of high animal welfare standards and a production method in line with the preference of certain consumers for products produced using natural substances and processes.

The Regional Learning and Exchange Platfrom for Facilitating Change Processes towards Food Sovereignty (RLEP) is a three - year series of workshops that «deals with acquiring or deepening concepts... of participatory methods for facilitation, analysis and dialogue, values and skills to support grassroots initiatives and movement building in the frame of food sovereignty.&raFood Sovereignty (RLEP) is a three - year series of workshops that «deals with acquiring or deepening concepts... of participatory methods for facilitation, analysis and dialogue, values and skills to support grassroots initiatives and movement building in the frame of food sovereignty.&rafood sovereignty.»

OAL also showcased their Steam Infusion technology, one of the fastest growing food processing and cooking methods capable of cooking 500 kg of fresh sauce in just five minutes.

We're working with industry to develop a range of methods and technology which help food processing.

NSF International is a global independent organization that writes standards and tests and certifies products for the water, food, health sciences and consumer goods industries to minimize adverse health effects and protect the environment as well as offering a range of standardized and proprietary methods of measuring sustainability for organizations, products, processes, supply chains and services.

Learn the science behind the Steam Infusion cooking process and how this unique cooking method transforms your products from the University of Lincoln's food scientists.

Jeff Williams: High pressure processing is a natural method of food pasteurization that uses pure cold water, and up to 87,000 psi (6,000 bar) to inactivate pathogens and dramatically extend shelf life.

Nowadays many methods and techniques are used in food processing, packaging to improve the quality and shelf life of foods and to create the barrier from oxygen, light, UV etc..

The basic principle under food chemistry is to create the methods that makes it possible to harvest, preserve, process and prepare the food with high nutritional value for human consumption and increase the shelf life of food products without causing any diseases to the human.

Cross-departmental research is carried out into fundamentals with innovative methods and techniques of food treatment and processing.

Learn About the Science Learn the science behind the Steam Infusion cooking process and how this unique cooking method transforms your products from the University of Lincoln's food scientists.

See, taste and learn how this unique and efficient processing method can differentiate and transform your BBQ and Tomato Sauce with OAL's Development Chef at the University of Lincoln's National Centre for Food Manufacturing, Holbeach.

High pressure processing (HPP) is a method of preservation and sterilization in which a product is processed under extremely high pressure, leading to the inactivation of certain microorganisms and enzymes in the food or drink.

The FAO Methods and Standards have used these data and the available information on waste coefficients, stock changes, and types of utilization (feed, food, processing, and other) to prepare a supply and utilization account for each commodity in units of weight.

Competitive technologies in food and beverage processing include a variety of media filters and other separation and purification methods including centrifugation, adsorption, evaporation, distillation, pasteurization and ion exchange.

Flame Broiler, known for serving simple, healthy and delicious rice bowls on - the - go, has introduced a fresh new logo, interior design, signage and method of food preparation through a rebranding effort to modernize the acclaimed dining franchise and improve the ordering process for customers.

It refers to the agricultural method of growing and processing foods, such as fruits, vegetables, grains, meats and dairy products.

The main thing I like about the babyled weaning method is that it makes eating solids not a set goal that can be done a right way or a wrong way, but instead a process of going from baby - who - drinks - milk - only to child - who - eats - food in a slow and self - paced way.

While it is the FDA's policy that natural foods do not contain artificially derived ingredients, they also state that «this policy was not intended to address food production methods, such as the use of pesticides... food processing or manufacturing methods.»

«The agency is in the process of reevaluating the analytical methods it uses for determining when it should take action with respect to measured levels of lead in particular foods, including those consumed by infants and toddlers.»

Though the council indicated that home - prepared foods could be used, and «if properly prepared, are not inferior in nutritive value to the commercial product,» it noted that the machinery at the processing plants enabled a more finely sieved product that allowed optimal digestion and minimal stomach upset, though «methods of preparing commercial canned sieved foods vary somewhat in different factories.

Another method is for cells to throttle back the processing of glucose during lean times by becoming insulin resistant, which blocks insulin from entering the cell and in essence rations the supply of glucose to last longer while also creating a powerful hunger impulse to drive people to find food.

Fly development is basic research, but our methods can also be applied for optimizing biotechnological processes, such as the production of food additives or drugs using microorganisms,» added Dr. Jaeger.

For this work, Goodell and colleagues including his collaborator Jody Jellison, now director of the Center for Agriculture, Food and the Environment at UMass Amherst, used a suite of investigative methods including small angle neutron scattering (SANS), sum frequency generation (SFG) spectroscopy, Fourier transform infrared (FTIR) analysis, X-ray diffraction (XRD), atomic force microscopy (AFM) and transmission electron microscopy (TEM) to fully describe the process.

Once the researchers determine if one of the methods is better, they will approach food processing firms to determine if they are interested in adopting the technique, Bai says.

The organic food movement eschews the use of artificial fertilizers, yet we can never forget a simple fact; nitrogen fertilizers were made possible by the Haber - Bosch process, a method literally of turning air into bread, which by some estimates kept a fifth of the world's population alive [4].

Since very early times humans have used yeasts for fermentation, one of the oldest and most successful methods of food processing and preservation.

Modern soy ingredients as found in packaged and processed food products are the most dangerous of all, including not only the plant estrogens and other risky components inherent in all soybeans, but the MSG, other additives and carcinogenic residues that result from modern, industrial, food processing methods.

Unfortunately, with hybridized, highly sprayed and highly processed modern grains, there isn't an easy answer and even these traditional methods may not be enough to reduce all of the harmful properties in these foods.

Sauerkraut and other pickled foods were once cultured by being left out on the shelves at room temperature to naturally ferment using salt or whey, but now these food items undergo a fundamentally different process replacing natural fermentation with a combination of vinegar and preservatives to achieve the same acidic pickled flavor, however lacking the beneficial byproducts of fermentation.Another ancient method of fermentation that is now regaining popularity is kefir - fermented beverages.

Filed Under: antioxidant foods, antioxidants, autioimmune, CGP, Chef, CHFS, digestion, Dr. Natasha Campbell - McBride, Farm To Fermentation Festival 2012, Fermentation, Fermentation Keep The Beet, fermented foods, GAPS, gluten free, Gut health, Hannah Crum, healing foods, health, keepthebeet.com, lacto - fermentation, lactofermentation, Nourishing Traditions, NTP, nutrition, organic, organic farms, probiotic, probiotic foods, proper PH, Sonoma county, trish Carty, water kefir, www.keepthebeet.com, www.kombuchakamp.com Tagged With: Ancient methods of Detoxing, certified organic, Chelation, Detoxification, dinner, Dry Brush, food, GAPS, gluten free, Holistic Nutrition, http://farmtofermentationfestival.com, lacto - fermentation, Medi Herb, Nutrient Dense Foods, nutritional therapy association, nutritionists, Sandor Katz, Standard Process, Trish Carty, www.keepthebeet.com

One study on the culturing method involved in the production of the Japanese traditional food «Miso» concluded that the culturing process itself led to a lower number and growth rate of cancer cells.

Culturing foods (which is accomplished through the process of fermentation) is one of the oldest and most economical methods of preserving foods and was widely used before the time of fridges and freezers.

Thousands of years ago, this process was a tried - and - true survival method, as much work went into finding fatty foods during the hunter - gatherer days.

Some methods of food preservation and processing actually make nutrients more available — these include simmering bones in acidic liquid to make broth, culturing of dairy products, sprouting and traditional methods of pickling, fermenting and leavening.

Some of the MSG in processed foods is artificially added, but much of it is actually a residue of hydrolyzing and other modern and rather violent processing methods which means it won't appear on the label.

The heavy processing and high - heat cooking methods that are common in the Standard American Diet destroy many of the enzymes naturally present in raw foods before they have a chance to enhance our digestion and health.

Although some of today's companies utilize traditional extraction methods, most commercial oils are processed in large factories with new «technology» that exposes the food to excessive temperatures (often up to 450 °F), high pressure, light, oxygen and solvents.

The main premise behind this method is that while the body is digesting food all its energy is focused on the process of digestion.

Is it a coincidence that the diagnosis of colic has risen alongside autism and other disorders with our «advancements» in food processing and agricultural methods?

In some cases, the GI values for different varieties of the same type of food listed in the table indicate the glycemic - lowering effects of different ingredients and food processing methods (eg, porridges made from rolled grains of different thicknesses and breads with different proportions of whole grains).

One possibility is that 2 similar foods may have different ingredients or may have been processed with a different method, resulting in significant differences in the rate of carbohydrate digestion and hence the GI value.

The amount of phytate in grains, nuts, legumes and seeds is highly variable; the levels that researchers find when they analyze a specific food probably depends on growing conditions, harvesting techniques, processing methods, testing methods and even the age of the food being tested.

Moreover, the nutrient content of food is compromised because of processing, changes in farming methods, pollution, and soil erosion.