Food Science and Technology

“nước mắm” + “truyền thống” 1.     Nước mắm (nuoc-mam) “Nước mắm” theo tên riêng của chính nó là một loại sản phẩm từ cá lên men ủ cùng muối, nó được chế biến và sử dụng phổ biến ở Việt Nam cũng như các loại “fish sauce” khác ở Đông Nam Á và nhiều vùng trên thế giới. Chất lượng nước mắm phụ thuộc vào nhiều yếu tố và đòi hỏi kinh nghiệm cao [4]. Mặc dù tồn tại với sự khác biệt về nguồn gốc các loài cá nguyên liệu đầu vào, công nghệ chế biến và tên gọi (“nước mắm ” ở Việt Nam, “nampla” ở Thái Lan, “ patis” ở Philippines, “ shottsuru” ở Nhật Bản và “ yeesui” ở Trung Quốc) [1], nước mắm từ các quốc gia khác nhau có cùng một nguyên tắc đó là quá trình lên men cá bằng cách tự phân hủy ở nồng độ muối cao.  Ở Việt Nam, khái niệm “Nước mắm” lần đầu tiên được định nghĩa một cách hợp pháp trong Sắc lệnh của Chính phủ Đông Dương, bằng tiếng Pháp ( the Order of Indochina Government ) ngày 21 tháng 12 năm 1916: “ Nước mắm là kết quả của quá trình ngâm cá trong dung dị...

What are the causes of product colour fading? This is one of the most frequent problems, and sources of the complaint, that beverage manufacturers encounter. It is a problem that may have several possible causes the most likely of which is exposure of the product to excessive amounts of light. It is also noteworthy that fading is normally associated with the use of added colours, either natural or artificial, rather than the intrinsic colour of a pure fruit juice. Products should be shelf tested in both south-facing and north-facing light to represent both direct sunlight exposure and the more normal daylight to assess their overall susceptibility to light. For products that are light-sensitive, use of protective films can be of value as can wrap-round labels. Another approach is to shrink wrap bulk packs in the protective film. Other likely causes are the presence of ingredients such as sulphur dioxide and ascorbic acid and the initial (or subsequent) level of oxygen...

Colour additives for foods and beverages Michael J Scotter Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends.  Reviews the natural and synthetic colour additives available for foods and beverages, looking at their properties and applications as well as regulatory, sensory and analytical issues Expert analysis of natural origin colours, synthetic origin colours, overview of regulations, safety analysis and consumer health Comprehensive coverage of properties and development in food colours: chemical purity, colo...

Encyclopedia Of Food And Color Additives, Volume 2, F-O George A. Burdock, Burdock Burdock This 3-volume set provides all the answers to technical, legal, and regulatory questions in clear, nontechnical language. Information once scattered among the Code of Federal Regulations (CFR), other government and technical publications, or only available through the Freedom of Information Act, is made easily accessible. You will find descriptions of all substances listed in the Everything Added to Food in the U.S. (EAFUS) database, including categories and substances not considered to be ''additives,'' such as corn oil. All data is clearly organized in alphabetical or numerical order, so having only minimal knowledge about any additive, you can locate it instantly. The Encyclopedia provides you with a quick, understandable description of  what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used. -...