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Статті в журналах з теми "Flour Safety"
Jiang, Yongli, Yimeng Zhao, Danfeng Wang, and Yun Deng. "Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers." Journal of Food Quality 2018 (November 21, 2018): 1–11. http://dx.doi.org/10.1155/2018/4931202.
Повний текст джерелаMajidovich, Kurbonov Jamshed, and Kholturaev Khontura Kuvvatovich. "Ensuring Chemical Safety Of Flour And Bakery Products In Surkhandarya." American Journal of Agriculture and Biomedical Engineering 03, no. 07 (July 30, 2021): 21–24. http://dx.doi.org/10.37547/tajabe/volume03issue07-03.
Повний текст джерелаZhang, Wei, Haoxuan Wang, Liuyan Li, Xuefeng Zeng, Zaixi Shu, and Pingping Wang. "Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour." Journal of Food Quality 2022 (August 23, 2022): 1–7. http://dx.doi.org/10.1155/2022/1584656.
Повний текст джерелаNaumova, N. L. "QUALITY AND SAFETY CONTROL OF VARIOUS KINDS OF FLOUR." Innovations and Food Safety, no. 1 (June 30, 2020): 21–27. http://dx.doi.org/10.31677/2311-0651-2020-27-1-21-27.
Повний текст джерелаÇalışkan Koç, Gülşah, and Ravi Pandiselvam. "Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle “Erişte” Formulated with Oat and Quinoa Flours." Journal of Food Quality 2022 (August 29, 2022): 1–7. http://dx.doi.org/10.1155/2022/8622114.
Повний текст джерелаSiddiqui, F., M. A. Akhund, A. H. Memon, A. R. Khoso, and H. U. Imad. "Health and Safety Issues of Industry Workmen." Engineering, Technology & Applied Science Research 8, no. 4 (August 18, 2018): 3184–88. http://dx.doi.org/10.48084/etasr.2138.
Повний текст джерелаLim, Hyeji, Sujin Oh, and Misook Kim. "Effects ofBacillus subtilisandLeuconostoc mesenteroideson the Quality Characteristics of PotatoGaraetteok." Journal of Food Quality 2019 (January 20, 2019): 1–9. http://dx.doi.org/10.1155/2019/8383619.
Повний текст джерелаMuldabekova, B., A. Toktarova, R. Iztelieva, M. Atykhanova, and A. Seidimkhanova. "QUALITY AND SAFETY CONTROL OF COMPOSITE FLOUR." SERIES CHEMISTRY AND TECHNOLOGY 4, no. 453 (December 5, 2022): 107–17. http://dx.doi.org/10.32014/2518-1491.139.
Повний текст джерелаHeld, Sophie, Catrin E. Tyl, and George A. Annor. "Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Dough Properties in Comparison to Hard and Soft Wheat (Triticum aestivum L.)." Journal of Food Quality 2019 (March 19, 2019): 1–8. http://dx.doi.org/10.1155/2019/1085172.
Повний текст джерелаSharma, Neil, Lauren Bambusch, Thu Le, Melinda Hayman, and Sergio J. Montez. "InstantLabs®Salmonella Species Food Safety Kit." Journal of AOAC INTERNATIONAL 97, no. 6 (November 1, 2014): 1576–84. http://dx.doi.org/10.5740/jaoacint.13-222.
Повний текст джерелаДисертації з теми "Flour Safety"
Keppler, Silvia. "Dry heat treatment of flour : addressing quality and safety implications." Thesis, University of Birmingham, 2017. http://etheses.bham.ac.uk//id/eprint/7586/.
Повний текст джерелаGillion, Lauren. "Developing a generic hazard analysis critical control point (HACCP) system for the wheat milling industry." Thesis, University of the Western Cape, 2005. http://etd.uwc.ac.za/index.php?module=etd&.
Повний текст джерелаQuinn, Adam Robert. "Isothermal Inactivation of Salmonella, Listeria monocytogenes, and Enterococcus faecium NRRL-B 2354 in Peanut Butter, Powder Infant Formula, and Wheat Flour." BYU ScholarsArchive, 2020. https://scholarsarchive.byu.edu/etd/8452.
Повний текст джерелаCameron, Neil. "The behaviour and design of composite floor systems in fire." Thesis, University of Edinburgh, 2003. http://hdl.handle.net/1842/2127.
Повний текст джерелаMilan, Vukić. "Утицај хладне атмосферске плазме на технолошки квалитет и безбедност пшеничног брашна". Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2020. https://www.cris.uns.ac.rs/record.jsf?recordId=115025&source=NDLTD&language=en.
Повний текст джерелаOsnovni zadatak ove doktorske disertacije je bio da se ispita uticaj tretmana hladnom atmosferskom plazmom na kvalitet i bezbednost pšeničnog brašna.Prva faza istraživanja sprovedenih u ovoj doktorskoj disertaciji bila je usmerena na poređenje SRC metode (Solvent Retention Capacity) sa empirijskim metodama na uzorcima pasažnih brašna. Metoda je pokazala izuzetno dobru moć opisivanja vrlo različitih svojstava pasažnih brašna. Poređenjem parametara SRC metode sa reološkim pokazateljima kvaliteta uočena je podela SRC parametara u dve grupe. Prvu grupu činili su parametari sposobnost zadržavanja rastvora mlečne kiseline i indeks performansi glutena (SRCLa i GPI) osetljivi na snagu testa, a drugu grupu parametri sposobnost zadržavanja rastvora natrijum karbonata, odnosno, šećera te sposobnost zadržavanja vode (SRCSo, SRCSu i SRCw) osetljivi na hidrtataciona svojstva brašna. Obradom rezultata kroz multivarijantnu analizu, određene su korelacije, odnosno, odnosi između parametara SRC metode i reoloških parametara. Na bazi parametara SRC metode razvijeni su modeli primenom metode parcijalne regresije najmanjih kvadrta (PLSR) sa visokim vrednostima koeficijenta determinacije, R2 = 0,93 za farinografsku moć upijanja vode (FWA) i R2 = 0,92 za energiju te višestrukih odgovora R2 = 0,89.Druga faza istraživanja u okviru disertacije bila je usmerena na sagledavanje uticaja različitih uslova tretmana hladnom atmosferskom plazmom (vreme, rastojanje, stepen iskorišćenosti zaklona) na pokazatelje kvaliteta brašna kroz primenu SRC metode, sadržaja slobodnih sulfhidrilnih grupa, ultraljubičaste i infracrvene spektroskopije, reoloških analiza na reometru i glutopiku, te vrednosti gluten indeksa i sadžaj vlažnog glutena. Električna karakterizacija izvora plazme ukazala je da je ukupna površina elektrode homogeno prekrivena plazmom pri RMS vrednosti napona i jačine struje od 2400 V i 0,1 A. Korišćenjem OES merenja (Optical Emission Spectroscopy) potvrđeno je postojanje reaktivnih vrsta hladne plazme. Optičke emisije su zabeležene u sekundarnoj pozitivnoj traci N2, prvoj pozitivnoj traci N2, linije OH (A-X) opsega pobuđenih OH radikala kao i linije iz prve negativne trake molekulskog jona azota. Merenja su ukazala i na nizak intenzitet pobuđenih stanja atomskog kiseonika. Svi posmatrani pokazatelji kvaliteta su se menjali sa uslovima tretmana hladnom atmosferskom plazmom. Duže vreme tretmana pšeničnog brašna dovelo je do povećanje modula elastičnosti G’, SRCSu i SRCw parametra. Vrednosti vlažnog glutena i gluten indeksa (WG i GI) varirale su u uskom intervalu, dok su vrednosti sadržaj slobodnih sulfhidrilnih grupa SRCLa i GPI parametara opadale. Kako je SRC metode iskazala dobru sposobnost da prati promene na brašnu uzrokovane tretmanom hladnom atmosferskom na bazi parametara SRC metode uz primenu metodologije odzivne površine sproveden je postupak modelovanja i optimizacije tretmana. Razvijeni modeli svih SRC parametara su ukazali na značajne uslove tretmana i odlikovali su se visokim vrednostima R² SRCLa (0,92), SRCSu (0,84), SRCSo (0,75), SRCw (0,91) i GPI (0,92). Analiza sekundarnih struktura ukazala je da tretman dovodi do uvećanja udela α-heliks sekundarne strukture te do smanjenja udela β ravni kao i β-okret + β ravni.U trećoj fazi doktorske disertacije, posmatran je uticaj dva pravca optimizacije tretmana hladne atmosferske plazme na pokazatenje kvaliteta tri grupe proizvoda (pšenični hleb, mešani hleb od celog zrna i hleb sa mekinjama). Cilj prvog pravca je bio minimizacija SRCLa i maksimizacija SRCSu parametara a drugog maksimizacija i SRCLa i SRCSu parametara. Uticaj tretmana hladnom atmosferskom plazmom, oba pravca optimizacije, na pokazatelje kvaliteta sve tri grupe proizvoda posmatran je kroz analizu fizičkih i senzorskih parametara kvaliteta hleba. Određivanjem fizičkih pokazatelja kvaliteta utvrđeno je da tretman brašna hladnom atmosferskom plazmom dovodi do promena pecivnih svojstava pšeničnog brašna. Tretmani su uticali na teksturu kao i boju uzoraka hleba. Kraće vreme tretmana imalo povoljniji efekat na tok koloidnih procesa tokom zamesa, te i zapreminu gotovih proizvoda. Senzorska analiza pokazala je da supstitcija 10% brašna tretiranim pri ovom tretmanu pozitivno utiče na zapreminu, izgled sredine, ukus i miris svih vrsta hleba. Rezultati ukazuju da je u zavisnosti i od uslova tretamana, načina primene (količine), ali i od kvaliteta brašna koje se supstituiše tretiranim brašnom, poželjno sprovođenje optiizacije tretmana u skladu sa namenom brašna.U četvrtoj fazi sprovedeno je ispitivanja mogućeg uticaja tretmana hladnom atmosferskom plazmom na bezbednost brašna, odnosno, proizvode od brašna. Ispitivana je mogućnost redukcije Alternaria toksina u matriksu pšeničnog brašna i uticaj uslova tretmana (vreme i rastojanje). Ispitivanja su bila fokusirana na tri Alternaria toksina: alternariol (AOH), alternariol monometil etar (AME) i tentoksin (TEN). Određeni su stepeni redukcije tri Alternaria toksina, u „spajkovanim“ uzorcima pšeničnog brašna u zavisnosti od uslova tretmana. Potom je izvršeno modelovanje tretmana primenom metodologije odzivnih površina i određen značaj uslova tretmana na stepen redukcije ispitivanih Alternaria toksina. Optimizacija je izvršena proračunom standardne ocene, te je sprovedeno testiranje optimalnog tretmana na prirodno kontaminiranim uzorcima mlinskih proizvoda od pšenice. Rezultati su pokazali da je moguće postići značajan stepen razgradlje svih ispitivanih Alternaria toksina pri relativno kratkim vremenima (180 ѕ) tretmana kako u „spajkovanim“ tako i u prirodno kontaminiranim uzorcima. Najbolji rezultati redukcije Alternaria toksina dobijeni su tretmanom uzorka postavljenim na rastojanju od 6 mm od izvora hladne atmosferske plazme, sa trajanjem tretmana od 180 ѕ, pri čemu je ostvaren stepen redukcije od 60,6% za AOH, 73,8% za AME i 54,5% za TEN. Stepen redukcije ispitivanih Alternaria toksina u prirodno kontaminiranim uzorcima zavisio je i od početnih koncentracija Alternaria toksina.Sva istraživanja provedena u izradi ove doktorske disertacije ukazuju da se tretman pšeničnog brašna hladnom atmosferskom plazmom može koristiti za modifikaciju tehnološkog kvaliteta, ali i unapređenje bezbednosti pšeničnog brašna te je potrebno nastaviti istraživanja u ovim pravcima.
The main aim of this doctoral dissertation was to examine the impact of cold atmospheric plasma treatment on the quality and safety of wheat flour.The first phase of research conducted in this doctoral dissertation was aimed at comparing the SRC method with empirical rheological methods on samples of wheat flour mill streams. The method showed good power to describe very different properties of wheat flour mill streams. By comparing the parameters of the Solvent Retention Capacity method (SRC) with empirical rheological parameters, the division of SRC parameters into two groups is noticed. The first group of SRC, lactic acid and glutenin performance index (SRCLa and GPI) is sensitive to the dough strengths, and the second group, SRC of sodium carbonate, sucrose and water (SRCSо, SRCSu and SRCw) is sensitive to flour hydration potential. Through multivariate analysis, the relationships between the parameters of the SRC method and the rheological parameters were determined. Based on the experimental data of the SRC parameters, models were developed with partial least squares regression (PLSR) to predict the most important rheological parameters. PLSR models with high values of coefficient of determination, R2 = 0.93 for farinographic water absorption (FWA) and R2 = 0.92 for energy and model with multiple responses R2 = 0.89 were developed.In the second phase of the research, the influence of different conditions of cold atmospheric plasma treatment (time, distance, degree of cover utilization) on flour quality indicators determined by the SRC method, as well as the content of free sulfhydryl groups, wet gluten, gluten index, rheological properties and ultraviolet and infrared spectra were analyzed. The electrical characterization of the plasma source indicates that the electrodes are homogeneously covered with plasma at the RMS voltage of 2400 V and current of 0.1 A. Optical emission spectroscopy shows the most intense emission lines are in the N2 second positive system band, as expected for the atmospheric air plasma. Relatively lower intensities of peaks associated with atomic oxygen (triplet at 777 nm) are due to the involvement of O in the creation of O3, and quenching by N2 and O2 molecules. All observed parameters changed with the conditions of cold atmospheric plasma treatment. The prolonged treatment time of wheat flour leads to an increase in the modulus of elasticity G’, SRCSu and SRCw parameter. The values of the wet gluten (WG) and gluten index (GI) parameters vary in a narrow interval and the content of free sulfhydryl groups and SRCL and GPI parameters show a decreasing trend. As the SRC method showed a good ability to monitor changes in flour caused by atmospheric cold plasma treatment. Based on the parameters of the SRC method, with the application of the response surface methodology, the procedure of modeling and optimization of the treatment was performed. Developed models of all SRC parameters indicated significant treatment conditions and were characterized by high values of R² SRCL (0.92), SRCSu (0.84), SRCSo (0.75), SRCw (0.91) and GPI (0, 92) respectively. Analysis of secondary structures indicated that the treatment leads to an increase in the proportion of α-helix secondary structure and to a decrease in the proportion of β-plane as well as β-turn + β-sheet.In the third phase, the influence of two directions of optimization of cold atmospheric plasma treatment on the quality indicators of three groups of products (wheat bread, whole grain bread and bread with bran) was observed. The aim of the first optimization was to minimize SRCL and maximize SRCSu parameters and of the second to maximize both SRCLa and SRCSu parameters. The influence of cold atmospheric plasma treatment, of both directions of optimization, on the quality indicators of all three groups of products, was analyzed through the analysis of volume, physical and sensory properties of bread. Results indicate that the treatment of flour with cold atmospheric plasma leads to changes in all baking properties of wheat flour. Treatments affect texture parameters as well as color parameters. Shorter treatment time had a more favorable effect on the course of colloidal processes during mixing and the volume of finished products. Sensory analysis showed that the substitution of 10% flour with flour treated with Shorter treatment time has a positive effect on the volume, appearance of the crumb, taste and smell of bread. The results indicate that the optimization of flour treatment should be carried out according to the appropriate purpose, quantity as well as the quality of the flour which is substituted by the treated flour.In the fourth phase, investigations of the impact of cold atmospheric plasma treatment on the safety of flour were conducted. The possibility of reduction of Alternaria toxins in the wheat flour matrix and the influence of treatment conditions (time and distance) were investigated. The examinations were focused on three Alternaria toxins: alternariol (AOH), alternariol monomethyl ether (AME), and tentoxin (TEN). The extent of reduction of three Alternaria toxins were determined in "spiked" samples of wheat flour depending on the treatment conditions. The modeling of the treatment was performed by applying the response surfaces methodology and the significance of the treatment conditions on the extent of the reduction rate of the Alternaria toxins were determined. The optimization was performed by calculating the standard scores and testing of the optimal treatment was performed on naturally contaminated samples of wheat mill products. The results showed that it is possible to achieve a significant degree of reduction of all tested Alternaria toxins with relatively short treatment times (180 s) in both "spiked" and naturally contaminated samples. The best results of the reduction of all three Alternaria toxins were obtained for treatment with a sample placed at a distance of 6 mm, with a treatment time of 180 s. Under these treatments, a reduction of 60.6%, 73.8% and 54.5%, for AOH, AME and TEN, respectively, was achieved. Results also showed that the extent of the reduction of Alternaria toxins in naturally contaminated samples also depended on the initial Alternaria toxins concentrations.All research indicates that the treatment of wheat flour with cold atmospheric plasma can be successfully used to modify the technological quality but also to improve the safety of wheat flour and it is justified to continue further research.
Kowdla, Smitha. "MODELING CRASH FREQUENCIES AT SIGNALIZED INTERSECTIONS IN CENTRAL FLOR." Master's thesis, University of Central Florida, 2004. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/3836.
Повний текст джерелаM.S.
Department of Civil and Environmental Engineering
Engineering and Computer Science
Civil Engineering
Gårdö, Viktor, and Yasmin Lindholm. "Safety Analysis of the Baihetan Dam : By Investigating the Pressure Distribution on the Plunge Pool Floor." Thesis, Uppsala universitet, Elektricitetslära, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-212476.
Повний текст джерелаLe, Phung Van. "Assessment of Fire Safety for Intermediate Floors in the New Zealand Acceptable Solution C/AS1." Thesis, University of Canterbury. Civil and Natural Resources Engineering, 2010. http://hdl.handle.net/10092/3942.
Повний текст джерелаLEITH, David, and d. leith@ecu edu au. "An ethnographic investigation of the relevance of shop floor culture to effective safety communication in an Australian minerals refinery." Edith Cowan University. Communications And Creative Industries: School Of Communications & Creative Industries (Dean'S Office), 2003. http://adt.ecu.edu.au/adt-public/adt-ECU2006.0001.html.
Повний текст джерелаLeith, David R. "An ethnographic investigation of the relevance of shop floor culture to effective safety communication in an Australian minerals refinery." Thesis, Edith Cowan University, Research Online, Perth, Western Australia, 2003. https://ro.ecu.edu.au/theses/117.
Повний текст джерелаКниги з теми "Flour Safety"
Carlo Ludovico Morozzo di Bianzè. Relation d'un violente détonation =: Relazione su una violenta detonazione = Account of a violent explosion = Relació d'una violenta explosió. Torino: Politecnico di Torino, 1996.
Знайти повний текст джерелаTaylor, S. N. Workplace floor surfaces: Safety issues. [Sudbury: HSE Books, 1998.
Знайти повний текст джерелаSafety, Step Change in. Drill Floor Safety: Best practice guide to handling tubulars. [s.l.]: Step Change in Safety, 2001.
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Знайти повний текст джерелаBeggs, William Alan. Investigation of timber floor/ceiling constructions perforated by recessed light fittings: M Sc. Fire Safety Engineering report. [S.l: The Author], 1995.
Знайти повний текст джерелаNew Jersey. Legislature. Emergency Response System Study Commission. Public hearing before Emergency Response System Study Commission: Public safety communications problems and the availability of radio frequencies : April 1, 1987, second floor courtroom, Monmouth County Hall of Records, Freehold, New Jersey. [Trenton, N.J.]: The Commission, 1987.
Знайти повний текст джерелаOffice, General Accounting. Department of Energy: Clear strategy on external regulation needed for worker and nuclear facility safety : report to the Committee on Science, House of Representatives. Washington, D.C. (P.O. Box 37050, Washington, D.C. 20013): The Office, 1998.
Знайти повний текст джерелаOffice, General Accounting. Department of Energy: Clear strategy on external regulation needed for worker and nuclear facility safety : report to the Committee on Science, House of Representatives. Washington, D.C. (P.O. Box 37050, Washington, D.C. 20013): The Office, 1998.
Знайти повний текст джерелаOffice, General Accounting. Department of Energy: Clear strategy on external regulation needed for worker and nuclear facility safety : report to the Committee on Science, House of Representatives / c United States General Accounting Office. Washington, D.C. (P.O. Box 37050, Washington, D.C. 20013): U.S. General Accounting Office, 1998.
Знайти повний текст джерелаЧастини книг з теми "Flour Safety"
Akins-Lewenthal, Deann. "Flour and Meal." In The Microbiological Safety of Low Water Activity Foods and Spices, 245–67. New York, NY: Springer New York, 2014. http://dx.doi.org/10.1007/978-1-4939-2062-4_13.
Повний текст джерелаAdeola, Abiodun Aderoju, Taofik Akinyemi Shittu, Oluseye Olusegun Onabanjo, and Olufunmilola Olaitan Oladunmoye. "Optimal Formulation of a Composite Flour from Biofortified Cassava, Pigeonpea, and Soybean for Complementary Feeding." In Food Security and Safety, 217–35. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-50672-8_12.
Повний текст джерелаAdejumo, Bolanle Adenike, Rosemary Uju Ajibo, and Peter Ayodele Obasa. "Optimization of Soaking Condition and Drying Temperature for the Production of African Yam Beans (Sphenostylis sternocarpa) Flour." In Food Security and Safety, 63–95. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-50672-8_4.
Повний текст джерелаMoyo, Mukani, Van-Den Truong, Josip Simunovic, Jean Pankuku, George Ooko Abong, Francis Kweku Amagloh, Richard Fuchs, et al. "Orange-Fleshed Sweetpotato Puree: A Breakthrough Product for the Bakery Sector in Africa." In Root, Tuber and Banana Food System Innovations, 145–72. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-92022-7_5.
Повний текст джерелаGrünwald, Stefanie, Iris V. Adam, Ana-Maria Gurmai, Ludmila Bauer, Michael Boll, and Uwe Wenzel. "The Red Flour Beetle Tribolium castaneum as a Model to Monitor Food Safety and Functionality." In Advances in Biochemical Engineering/Biotechnology, 111–22. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/10_2013_212.
Повний текст джерелаGumbmann, Michael R., William L. Spangler, Glenda M. Dugan, and Joseph J. Rackis. "Safety of Trypsin Inhibitors in the Diet: Effects on the Rat Pancreas of Long-Term Feeding of Soy Flour and Soy Protein Isolate." In Advances in Experimental Medicine and Biology, 33–79. Boston, MA: Springer US, 1986. http://dx.doi.org/10.1007/978-1-4757-0022-0_3.
Повний текст джерелаGiacomucci, Scott. "Experiential Sociometry Practice and Safety Structures with Groups." In Social Work, Sociometry, and Psychodrama, 215–36. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-33-6342-7_11.
Повний текст джерелаJaeger, James, Navin Pathangay, and Shaun R. Opie. "Cannabis Safety Testing Laboratory Floor Planning and Design." In Cannabis Laboratory Fundamentals, 21–30. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-62716-4_2.
Повний текст джерелаKim, In-Ju. "A Practical Design Search for Optimal Floor Surface Finishes—A Case Study." In Pedestrian Fall Safety Assessments, 199–224. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-56242-1_7.
Повний текст джерелаGiacomucci, Scott. "Sociometric Social Work with Communities." In Social Work, Sociometry, and Psychodrama, 345–71. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-33-6342-7_18.
Повний текст джерелаТези доповідей конференцій з теми "Flour Safety"
Bolgova, D. Y., N. A. Tarasenko, and A. A. Boldin. "EFFECTS OF LEGUME FIBER ON THE SAFETY OF FLOUR CONFECTIONS." In INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION. DSTU-Print, 2020. http://dx.doi.org/10.23947/itno.2020.425-427.
Повний текст джерелаLi, Yan, Yankun Peng, Kuanglin Chao, Jianwei Qin, and Sagar Dhakal. "Nondestructive rapid detection of benzoyl peroxide in flour based on Raman hyperspectral technique." In Sensing for Agriculture and Food Quality and Safety XI, edited by Moon S. Kim, Byoung-Kwan Cho, and Bryan A. Chin. SPIE, 2019. http://dx.doi.org/10.1117/12.2517454.
Повний текст джерелаAbdullah, Noriham, Ariffaizuddin Rosselan, and Noorlaila Ahmad. "Effects of the Addition of Okara Flour on the Proximate and Amino Acid Compositions of Beef Sausage." In International Conference on Food Quality, Safety and Security. The International Institute of Knowledge Management (TIIKM), 2019. http://dx.doi.org/10.17501/foodqualss.2018.2104.
Повний текст джерелаTIMOShENKO, Elena, German YaGOVENKO, and Valentina Ruckaya. "Use of lupin flour in foods’ production." In Multifunctional adaptive feed production 27 (75). ru: Federal Williams Research Center of Forage Production and Agroecology, 2022. http://dx.doi.org/10.33814/mak-2022-27-75-169-175.
Повний текст джерелаGregory D Williams and Kurt A Rosentrater. "Design Considerations for the Construction and Operation of Flour Milling Facilities. Part I: Planning, Structural, and Life Safety Considerations." In 2007 Minneapolis, Minnesota, June 17-20, 2007. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.23453.
Повний текст джерелаKulikov, Denis, Ruzaliya Ulanova, and Valentina Kolpakova. "COMPREHENSIVE BIOTECHNOLOGICAL APPROACH TO PROCESSING OF PEA FLOUR FOR FOOD AND FODDER PURPOSES." In GEOLINKS Conference Proceedings. Saima Consult Ltd, 2021. http://dx.doi.org/10.32008/geolinks2021/b1/v3/06.
Повний текст джерелаZhDANOVA, Irina. "Effect of vegetable additives on the state of homeostasis of cows." In Multifunctional adaptive fodder production 29 (77). ru: Federal Williams Research Center of Forage Production and Agroecology, 2022. http://dx.doi.org/10.33814/mak-2022-29-77-178-182.
Повний текст джерелаCorina, Anisa Noor, Nils van der Tuuk Opedal, Torbjørn Vrålstad, and Sigbjørn Sangesland. "Cement Plug Sealing Studies of Silica Cement Systems." In ASME 2019 38th International Conference on Ocean, Offshore and Arctic Engineering. American Society of Mechanical Engineers, 2019. http://dx.doi.org/10.1115/omae2019-95928.
Повний текст джерелаRomero, S., P. Riquelme, R. Irles, and E. Segovia. "Floor-to-ceiling vertical safety nets." In SAFE 2011. Southampton, UK: WIT Press, 2011. http://dx.doi.org/10.2495/safe110271.
Повний текст джерелаSkiba, Mark, and Raymond Stanton. "Tipping Floor Safety at American Ref-Fuel." In 10th Annual North American Waste-to-Energy Conference. ASMEDC, 2002. http://dx.doi.org/10.1115/nawtec10-1025.
Повний текст джерелаЗвіти організацій з теми "Flour Safety"
WILLIAMS, J. D. Fluor Hanford Safety Management Program. Office of Scientific and Technical Information (OSTI), February 2003. http://dx.doi.org/10.2172/810505.
Повний текст джерелаGARVIN, L., and M. JENSEN. FLUOR HANFORD SAFETY MANAGEMENT PROGRAMS. Office of Scientific and Technical Information (OSTI), April 2004. http://dx.doi.org/10.2172/823760.
Повний текст джерелаKerber, Steve, Daniel Madrzykowski, James Dalton, and Robert Backstrom. Improving Fire Safety by Understanding the Fire Performance of Engineered Floor Systems and Providing the Fire Service with Information for Tactical Decision Making. UL Firefighter Safety Research Institute, March 2012. http://dx.doi.org/10.54206/102376/zcoq6988.
Повний текст джерелаJohnson, L. E. Plutonium Finishing Plant Final Safety Analysis Report Functional Safety Review Board and Fluor Daniel Hanford Review Report. Office of Scientific and Technical Information (OSTI), March 1999. http://dx.doi.org/10.2172/1579343.
Повний текст джерелаMuelaner, Jody, ed. Unsettled Issues in Commercial Vehicle Platooning. SAE International, November 2021. http://dx.doi.org/10.4271/epr2021027.
Повний текст джерелаPARSONS, J. E. Fluor Daniel Hanford Inc. integrated safety management system phase 1 verification final report. Office of Scientific and Technical Information (OSTI), October 1999. http://dx.doi.org/10.2172/798640.
Повний текст джерелаPARSONS, J. E. Fluor Hanford Integrated Safety Management System Phase II Verification Vol 1 & Vol 2. Office of Scientific and Technical Information (OSTI), July 2000. http://dx.doi.org/10.2172/804216.
Повний текст джерелаRidhowati, Sherly. Evaluation of the safe consumption of aqueous extract of flour from Stichopus variegates. Biomedpress, November 2019. http://dx.doi.org/10.15419/arr.2019.4.
Повний текст джерелаAhmadi, Goodarz. Fundamentals of Natural Gas and Species Flows from Hydrate Dissociation-Applications to Safety and Sea Floor Instability. Office of Scientific and Technical Information (OSTI), September 2005. http://dx.doi.org/10.2172/878496.
Повний текст джерелаAhmadi, Goodarz. Fundamentals of Natural Gas and Species Flows from Hydrate Dissociation - Applications to Safety and Sea Floor Instability. Office of Scientific and Technical Information (OSTI), September 2006. http://dx.doi.org/10.2172/916995.
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