Prince Plastics, casseroles
Aapka apna, Prince Plastics, International
Tuesday, June 29, 2004
Casserole pot/dish manufacturers and suppliers from China, Hong Kong, Taiwan and worldwide
visit global resources for more info >
Sunday, June 27, 2004
Saturday, June 26, 2004
Monday, June 21, 2004
Friday, June 18, 2004
Food Storage Guidelines For Consumers
Food Storage Guidelines For Consumers: "Proper Storage Extends Shelf-Life of Food
The shelf-life of food will depend upon the food itself, packaging, temperature, and humidity. If the food is not sterilized, it will ultimately spoil due to the growth of microorganisms. Foods, such as dairy products, meats, poultry, eggs, and fresh fruits and vegetables, will spoil rapidly if not stored at proper temperatures. For optimal quality and safety, dairy products should be stored at refrigerated temperatures between 34�F and 38�F, meats between 33�F and 36�F, and eggs 33�F to 37�F. Fresh vegetables and ripe fresh fruits should be stored between 35�F and 40�F. Always store refrigerated foods at temperatures less than 40�F. Place a thermometer in the refrigerator and monitor the temperature often. This is especially important during the hot summer months.
Frozen foods should be stored below 0�F in moisture-proof, gas-impermeable plastic or freezer wrap. Make sure to label and date frozen foods. Frozen foods may be safe to eat if stored beyond the recommended storage time but quality may diminish. Sometimes consumers will overload a freezer and block the circulation of coolant throughout the freezer compartment. This will lower the efficiency of the freezer in keeping the food below 0�F.
Food that is temperature abused will spoil rapidly as evidenced by off-odors, off-flavors, off-color, and/or soft texture. For instance, spoiled milk exhibits a fruity off-odor, acid taste, and may curdle, whereas spoilage of fresh fruits and vegetables may exhibit an off-color and soft texture. Slime on the surface of meat, poultry, and fish indicates spoilage. As microorganisms grow, they utilize the food as a nutrient source and may produce acids. There is an increased risk of foodborne illness from consumption of spoiled food. Food may be "
Monday, June 07, 2004
Thursday, June 03, 2004
Addressing The Functional Foods Paradox
Addressing The Functional Foods Paradox
Functional foods are at a crossroads. The industry has already seen the first generation come and go—brought to market over the past decade where some have thrived, others are chugging along and many others have made speedy and expensive exits. Taking this into consideration, it can now be described with some accuracy the highs and lows of functional food product development and marketing and what currently works and what doesn’t. The new challenge for the industry is creating the business opportunity for the next generation of functional foods. This will require different concepts, technologies, imagination and flair.
LIFE STYLE - challenges to food science
LIFE STYLE - challenges to food science: "Easy Food is food, which is produced, prepared and consumed with a fast living society in mind a society that encourages a working life style, which leaves less time for the individual consumers to prepare their meals.
visit FDA website for links on health and nutrition.
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