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The competitiveness of the Irish food processing industry [PDF]
, 2001 End of Project Report Ways of measuring industrial competitiveness are discussed and an analysis of the competitiveness of the food sector as a whole and of three sub-sectors are presented. The techniques employed were Revealed Comparative Advantage and the Porter Diamond.
Pitts, Eamonn +2 more
openaire +2 more sources
Customer‐driven manufacturing in the food processing industry
British Food Journal, 2000 Food processing industry copes with high logistical demands from its customers. This paper studies a company changing to more customer (order) driven manufacturing. In order to help decide which products should be made to order and which made to stock, a frame is developed and applied to find and balance market and process characteristics. The frame is
Dirk Pieter Van Donk
exaly +5 more sources
Алматы технологиялық университетінің хабаршысы, 2022 This article presents the results of patent and information research with the study of scientific and technical literature of domestic and foreign researchers, with the study of materials of Internet resources, available statistical data on the ...
M. T. VELYAMOV +8 more
doaj +1 more source
TECHNOLOGY OF PRODUCTION PROCESS AND ENCAPSULATION FRUIT AND BERRY CONCENTRATES
Алматы технологиялық университетінің хабаршысы, 2022 The article presents 2 methods for making concentrates from fruits and berries, which were later used as a filler for alginate capsules. The results of the physicochemical parameters of the obtained concentrates are presented.
Assan Bekeshovich Ospanov +3 more
doaj +3 more sources
Development of technology of blended pumpkin-based juices
Алматы технологиялық университетінің хабаршысы, 2023 All world and domestic experience shows that in modern conditions it is impossible to provide the human body with the optimal amount of biologically valuable substances at the expense of ordinary food.
G. Е. Zhumaliyeva +4 more
doaj +1 more source
Study of amino acid composition of filling for extruded grain crops
Алматы технологиялық университетінің хабаршысы, 2021 In this paper, the amino acid composition of protein filling for extruded grain products is studied. According to research, essential amino acids make up more than 1/3 of all amino acids, which means that the protein filling is of high quality.
U. Ch. Сhomanov +5 more
doaj +1 more source
Relevance of expanding the range of phytodrinks based on honey and ginger
Алматы технологиялық университетінің хабаршысы, 2022 The Republic of Kazakhstan has a unique natural and climatic potential for the production of beekeeping products with high functional properties. Today, Kazakhstan produces about 12 thousand tons of honey per year, but the share of honey used in the ...
Sh. M. Velyamov +3 more
doaj +3 more sources
Research of extruded products with protein filling
Алматы технологиялық университетінің хабаршысы, 2021 In this paper, we examine extruded products with protein filling, obtained with different particle size of crushed grains. It was found that the physical-chemical and organoleptic parameters of finished products differ slightly from each other.
U. Ch. Сhomanov +4 more
doaj +1 more source
USE OF SUGAR BEET PRODUCTION WASTE IN FEED ADDITIVES
Алматы технологиялық университетінің хабаршысы, 2022 This article presents a recipe for a feed additive for dairy cows. According to the calculated recipe, experimental batches of feed additives were developed in the feed mill. The nutritional and energy value of the obtained feed additives were determined.
Z. H. ALIMKULOV +4 more
doaj +1 more source
Алматы технологиялық университетінің хабаршысы, 2022 The article discusses and studies new varieties of triticale, studied flour from new varieties of triticale for further use in flour confectionery. According to the data obtained, it is important to note that the chemical composition of triticale flour ...
G. E. ZHUMALIYEVA +3 more
doaj +1 more source