Food Science and Human Nutrition
Publications
- La aceptabilidad sensorial de los alimentos en puré
- Agroterrorism in the U.S.: An Overview
- Alimentos funcionales
- Ayude a su sistema digestivo: Entendiendo la microbiota y los prebióticos
- Ayude a su sistema digestivo: Entendiendo los probióticos
- Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations
- Basic Elements of a Sanitation Program for Food Processing and Food Handling
- Carbohydrate Counting: Meals for Diabetes
- The Cause of Trichinosis and its Prevention Through Safe Food Handling Practices
- Comidas en puré para problemas al tragar
- Constipation Myths
- De compras para la salud: Dietas Vegetarianas
- De compras para la salud: Frijoles, guisantes y lentejas
- De compras para salud: Granos integrales
- De compras para la salud: Guía de comidas congeladas
- De compras para la salud: Leche
- De compras para la salud: Sodio
- De compras para la salud: Vegetales
- De compras para la salud: Vitamina D
- De compras para la salud: Yogurt
- Dealing with Foodborne Illness: Typhoid Fever, Salmonella Typhi
- Nutriente energía y densidad
- ¿Dondé está al agua?
- The Effects of Huanglongbing on Florida Oranges
- European Food Safety Certification - The GlobalG.A.P® Standard and Its Accredited Certification Scheme
- Federal Regulation of the Food Industry: Part 1, The Regulatory Process
- Federal Regulation of the Food Industry: Part 2, Federal Regulatory Agencies
- Puréed Foods and Fiber
- The Food Recall Manual
- Food Safety on the Farm – An Overview of Good Agricultural Practices
- Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Field Sanitation
- Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Manure and Municipal Biosolids
- Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Packing Facility Sanitation
- Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Sanitary Facilities
- Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Transportation
- Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Traceback
- Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Water
- Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Worker Health and Hygiene
- Food Safety Within the Household
- Functional Foods
- GAPs for the Florida Citrus Grower: Understanding the Principles of Good Agricultural Practices
- General Overview of the Causative Agents of Foodborne Illness
- Genetically Modified Food
- Go With Your Gut: Understanding Microbiota and Prebiotics
- Go With Your Gut: Understanding Probiotics
- Growth, Reduction, and Survival of Bacteria on Melon Types
- Growth, Reduction, and Survival of Bacteria on Tomatoes
- Guía de merendar saludablemente para el adulto mayor frágil
- Guía para los suplementos de fibra
- A Guide to Healthy Snacking for the Frail Older Adult
- Guidance for Processing Beef Jerky in Retail Operations
- Guidance for Processing Cured and Hot Smoked Sausage
- Guidance for Processing Cured and Smoked Ham and Pork Loins
- Guidance for Processing Fermented and Dried Sausage in Retail Operations
- Guidance for Processing Fresh-cut Produce in Retail Operations
- Guidance for Processing Fresh Juices in Retail Operations
- Guidance for Processing Reduced Oxygen Packaged (ROP) of Raw, Frozen, Seafood in Retail Operations
- Guidance for Processing Smoked Seafood in Retail Operations
- Guidance for Processing Sushi in Retail Operations
- Guide to Fiber Supplements
- HACCP: An Overview
- Hazard Analysis Critical Control Points (HACCP) – Getting Started, Preliminary Steps
- Hazard Analysis Critical Control Points (HACCP) – Prerequisite Programs
- Hazard Analysis Critical Control Points (HACCP) – Principle 1: Conduct a Hazard Analysis
- Hazard Analysis Critical Control Points (HACCP) Principle 2: Determine Critical Control Points (CCPs)
- Hazard Analysis Critical Control Points (HACCP) – Principle 3: Establish Critical Limits and Principle 4: Monitoring Critical Control Points (CCPs)
- Hazard Analysis Critical Control Points (HACCP) Principle 5: Establish Corrective Actions
- Hazard Analysis Critical Control Points (HACCP) Principle 6: Establish Verification Procedures
- Los hechos acerca de la fructosa
- Immune Benefits of Consuming Red Muscadine Wine
- Interpreting PPE Statements on Pesticide Labels
- Malnutrition and the Older Adult
- Malnutrición y los adultos mayores
- MiPlato para los problemas de deglución: Disfagia
- Mitos sobre el estreñimiento
- Modificación de la textura de alimentos para los adultos mayores
- Modifying Food Texture for the Older Adult
- MyPlate for Dysphagia
- Energy and Nutrient Density
- Outbreaks of Foodborne Disease Associated with Fruit and Vegetable Juices, 1922–2010
- Outbreaks of Foodborne Diseases Associated with Tomatoes
- Overweight and Weight Loss Maintenance
- Plant Identification and Information Service
- Preparation of Puréed Foods
- Preventing Foodborne and Non-foodborne Illness: Vibrio parahaemolyticus
- Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus
- Preventing Foodborne Illness: Yersiniosis
- Preventing Foodborne Illness Associated with Clostridium perfringens
- Preventing Foodborne Illness: Campylobacteriosis
- Preventing Foodborne Illness: Clostridium botulinum
- Preventing Foodborne Illness: E. coli O157:H7
- Preventing Foodborne Illness: Listeriosis
- Preventing Foodborne Illness: Norovirus
- Preventing Foodborne Illness: Salmonellosis
- Preventing Foodborne Illness: Shigellosis
- Problemas para tragar y el adulto mayor
- Puréed Foods for Swallowing Problems
- Puréed Foods, Thickened Beverages, and Water Needs
- Puréed Foods: High Protein
- A Reference Guide for Foodborne Pathogens
- Safe Handling of Food and Water in a Hurricane or Related Disaster
- Sanitary Design and Construction of Food Equipment
- Sanitary Design and Construction of Food Processing and Handling Facilities
- La Seguridad en la Producción de Alimentos en la Granja: Buenas Prácticas Agrícolas y Buenas Prácticas de Manejo – Salud e Higiene de los Trabajadores
- La Seguridad en la Producción de Alimentos en la Granja: Buenas Prácticas Agrícolas y Buenas Prácticas de Manejo – Sanidad en el Campo
- La Seguridad en la Producción de Alimentos en la Granja: Buenas Prácticas Agrícolas y Buenas Prácticas de Manejo – Sanidad en las Instalaciones de Empaque
- Sensory Acceptability of Puréed Foods
- Shopping for Health: A Menu for One
- Shopping for Health: Beans, Peas, and Lentils
- Shopping for Health: Fruit
- Shopping for Health: Guide to Frozen Meals
- Shopping for Health: Herbs and Spices
- Shopping for Health: Milk
- Shopping for Health: Sodium
- Shopping for Health: Vegetables
- Shopping for Health: Vegetarian Diets
- Shopping for Health: Vitamin D
- Shopping for Health: Whole Grains
- Shopping for Health: Yogurt
- Spoon Test for Puréed Food
- Swallowing Problems and the Older Adult
- What's in Your Tropical Fruit?
- Where's the Water?
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