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A food safety-risk analysis is essential not only to produce or manufacture high quality goods and products to ensure safety and protect public health, but also to comply with international and national standards and market regulations. With risk analyses food safety systems can be strengthened and food-borne illnesses can be reduced. [1]
Food powder (also called powdery food) is the most common format of dried solid food material that meets specific quality standards, such as moisture content, particle size, and particular morphology. [1] Common powdery food products include milk powder, tea powder, cocoa powder, coffee powder, soybean flour, wheat flour, and chili powder. [1]
Unhulled and split, known as chilka ('shell' in Hindi), such as chilka urad dal or mung dal chilka; Hulled and split, known as dhuli ('washed' in Hindi), e.g. urad dhuli, or mung dhuli. [13] [14] [15] The hulling of a pulse is intended to improve digestibility and palatability.
Anticaking agents are also used in non-food items such as road salt, [3] fertilisers, [4] cosmetics, [5] [6] and detergents. [7] Some studies suggest that anticaking agents may have a negative effect on the nutritional content of food; one such study indicated that most anti-caking agents result in the additional degradation of vitamin C added ...
Agglomerated food powder is a unit operation during which native particles are assembled to form bigger agglomerates, in which the original particle can still be distinguished. [1] Agglomeration can be achieved through processes that use liquid as a binder (wet methods) or methods that do not involve any binder (dry methods).
Food scientists working in Australia A food science laboratory. Food science (or bromatology [1]) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
The tendency of a powder to generate particles in the air under a given energy input is called "dustiness". It is an important powder property which is relevant to powder aerosolization. It also has implications for human exposure to aerosolized particles and the associated health risks (via skin contact or inhalation) in workplaces.
As of 2023, Annual Review of Food Science and Technology is being published as open access, under the Subscribe to Open model. [1] As of 2024, Journal Citation Reports gives the journal a 2023 impact factor of 10.6, ranking it fifth of 173 journal titles in the category "Food Science & Technology". [2]