LEADER 00714nam0-2200241 --450 001 9910833598903321 005 20240305123403.0 100 $a20240305d1986----kmuy0itay5050 ba 101 0 $aita 102 $aIT 105 $a 001yy 200 1 $aModernità e storicità di Graziadio Isaia Ascoli$fDonatella Trotta 210 $aGorizia$d1986 215 $aP. 83-107$d24 cm 300 $aEstr. dal v. 63 di Studi Goriziani 700 1$aTrotta,$bDonatella$0324427 801 0$aIT$bUNINA$gREICAT$2UNIMARC 901 $aLG 912 $a9910833598903321 952 $aDAM OPUSC. 05 (04)$b2024/1402$fFLFBC 959 $aFLFBC 996 $aModernità e storicità di Graziadio Isaia Ascoli$94129793 997 $aUNINA LEADER 03345nam 2200661Ia 450 001 996197277003316 005 20240418065509.0 010 $a1-281-45031-6 010 $a9786611450311 010 $a0-470-38510-3 010 $a0-470-38488-3 035 $a(CKB)1000000000687206 035 $a(EBL)353510 035 $a(OCoLC)437219635 035 $a(SSID)ssj0000215219 035 $a(PQKBManifestationID)11199122 035 $a(PQKBTitleCode)TC0000215219 035 $a(PQKBWorkID)10185054 035 $a(PQKB)11014489 035 $a(MiAaPQ)EBC353510 035 $a(Au-PeEL)EBL353510 035 $a(CaPaEBR)ebr10296381 035 $a(CaONFJC)MIL145031 035 $a(EXLCZ)991000000000687206 100 $a20020619d2001 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aOpen dating of foods$b[electronic resource] /$fTheodore P. Labuza and Lynn M. Szybist 205 $a1st ed. 210 $aTrumbull, CT $cFood & Nutrition Press$dc2001 215 $a1 online resource (249 p.) 225 1 $aPublications in food science and nutrition 300 $aDescription based upon print version of record. 311 $a0-917678-53-2 320 $aIncludes bibliographical references and index. 327 $aOPEN DATING OF FOODS; CONTENTS; CHAPTER 1 INTRODUCTION; CHAPTER 2 BACKGROUND AND RATIONALE; CHAPTER 3 TEMPERATURE ABUSE AND TIME-TEMPERATURE INTEGRATORS; CHAPTER 4 ESTABLISHING AN OPEN DATE; CHAPTER 5 CURRENT PRACTICES; CHAPTER 6 CURRENT REGULATIONS; CHAPTER 7 PROPOSED REGULATIONS; CHAPTER 8 JUDICIAL ACTION; CHAPTER 9 PERISHABLE REFRIGERATED PRODUCTS AND HOME PRACTICES SURVEY; CHAPTER 10 CONCLUSION; REFERENCES; APPENDIX A Proposed 1999 TTI Legislation in Italy; APPENDIX B CANADIAN OPEN-DATING LEGISLATION F&D 327 $aAPPENDIX C NIST Handbook 130 Uniform Open Dating Regulation as adopted by The National Conference on Weights and MeasuresAPPENDIX D Extended List of State Regulations on Open Dating; APPENDIX E European Union; APPENDIX F 1999 LEGISLATIVE PROPOSAL; APPENDIX G Proposed Federal Open-Dating Regulation; APPENDIX H ALABAMA SAFE FOODS ACT OF 2000; INDEX 330 $aOpen dating plays a vital role in the distribution of the food products from the farm or place of manufacturing to the consumer's home. One principle is that the shelf life is a function of the distribution conditions and can be looked at as the percentage of consumers a manufacturer is willing to displease. Thus, one purpose of an open date is to give consumers enough time to purchase a food product and store it at home for a reasonable period of time before the product reaches the end of shelf-life in terms of some degree of quality change that is still acceptable. If products are not 410 0$aPublications in food science and nutrition. 606 $aFood$xShelf-life dating 606 $aFood spoilage 615 0$aFood$xShelf-life dating. 615 0$aFood spoilage. 676 $a363.19 676 $a363.192 676 $a664.07 700 $aLabuza$b Theodore Peter$f1940-$0310787 701 $aSzybist$b Lynn M$0879067 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996197277003316 996 $aOpen dating of foods$91963076 997 $aUNISA LEADER 04174nam 2201009z- 450 001 9910367735803321 005 20210211 010 $a3-03921-753-4 035 $a(CKB)4100000010106359 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/40275 035 $a(oapen)doab40275 035 $a(EXLCZ)994100000010106359 100 $a20202102d2019 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aAdvances in Food and By-Products Processing Towards a Sustainable Bioeconomy 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2019 215 $a1 online resource (146 p.) 311 08$a3-03921-752-6 330 $aThe bioeconomy initially focused on resource substitution, including the production of biomass from various resources; its conversion, fractionation, and processing by means of biotechnology; and chemistry and process engineering towards the production and marketing of food, feed, fuel, and fibre. Nevertheless, although resource substitution is still considered important, the emphasis has been recently shifted to the biotechnological innovation perspective of the bioeconomy, in terms that ensure environmental sustainability. It is estimated that around one-third of the food produced for human consumption is wasted throughout the world, posing not only a sustainability problem related to food security but also a significant environmental problem. Food waste streams, mainly derived from fruits and vegetables, cereals, oilseeds, meat, dairy, and fish processing, have unavoidably attracted the interest of the scientific community as an abundant reservoir of complex carbohydrates, proteins, lipids, and functional compounds, which can be utilized as raw materials for added-value product formulations. This Special Issue focuses on innovative and emerging food and by-products processing methods for the sustainable transition to a bioeconomy era. 606 $aBiotechnology$2bicssc 610 $aarabinoxylan 610 $aash content 610 $aAspergillus awamori 610 $abacterial cellulose 610 $abioactive compounds 610 $abiodegradability 610 $abiodiesel 610 $abioeconomy 610 $abioprocess development 610 $abioprocesses 610 $abiorefineries 610 $ablood plasma protein powder 610 $acarotenoids 610 $acircular economy 610 $acircular-economy 610 $aclarified butter sediment waste 610 $acompost 610 $adrying method 610 $aedible films 610 $aemulsifier 610 $aemulsion 610 $afatty acid methyl esters 610 $afilms 610 $afood biotechnology 610 $afood packaging 610 $afood processing 610 $afood waste valorization 610 $afood-processing 610 $aglucoamylase 610 $aglucosamine 610 $aheat-induced gelation 610 $ahydrogels 610 $ahydrolysis 610 $ahydrophilicity 610 $ahydrophobic substrates 610 $aintegrated biorefineries 610 $alactose esters 610 $alipids 610 $amicrobial oil 610 $aMorchella 610 $amorel mushrooms 610 $aoleaginous yeast 610 $aoleic acid 610 $aolive waste 610 $aOstwald ripening 610 $apolysaccharides 610 $aprebiotics 610 $aRhodosporidium toruloides 610 $asize exclusion chromatography (SEC) 610 $asolid state fermentation 610 $asorghum milling waste 610 $asubmerged fungal fermentation 610 $asustainability 610 $atexture 610 $awaste valorization 610 $awhey proteins 615 7$aBiotechnology 700 $aKachrimanidou$b Vasiliki$4auth$01323461 702 $aKopsahelis$b Nikolaos$4auth 906 $aBOOK 912 $a9910367735803321 996 $aAdvances in Food and By-Products Processing Towards a Sustainable Bioeconomy$93035580 997 $aUNINA