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Production of a Bioemulsifier with Potential Application in the Food Industry
Applied Biochemistry and Biotechnology, 2014Biosurfactants are of considerable interest due to their biodegradability, low degree of toxicity, and diverse applications. However, the high production costs involved in the acquisition of biosurfactants underscore the need for optimization of the production process to enable viable application on an industrial scale.
Jenyffer M, Campos +2 more
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Food industry by-products as raw materials in functional food production
Annual ... of the Croatian Academy of Engineering, 2016Western civilization problems nowadays are overweight, obesity, diabetes, cardiovascular diseases, cancer and different disorders closely linked to unbalanced diet. Since it is extremely difficult to influence nutritional preferences of consumers, food industry is now increasingly developing new products, such as bread, pasta, snack products and other ...
Šubarić, Drago +4 more
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Utilizing Waste Products from the Food Production and Processing Industries
Critical Reviews in Food Science and Nutrition, 2004Waste in the food industry is characterized by a high ratio of product-specific waste. Not only does this mean that the generation of this waste is unavoidable, but also that the amount and kind of waste produced, which consists primarily of the organic residue of processed raw materials, can scarcely be altered if the quality of the finished product ...
Winfried, Russ, Roland, Meyer-Pittroff
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Industrial Food Production Systems
1988There are a number of food production systems that use little or no land (except for buildings) but do use biological organisms, usually in highly controlled environments. No-one would class them as farming, which seems generally to be associated with the use of land or water, but they are regarded here as part of agriculture.
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Food Customization: An Analysis of Product Configurators in the Food Industry
2014Product customization offerings appear in a growing number of industries (Configurator Database, cyLEDGE Media GmbH, www.configurator-database.com, 1). When looking at the customization potential of food, customer preferences in terms of taste tend to diverge a lot.
Monika Kolb +2 more
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Productivity in the Food Industry
Journal of Marketing, 1974V. James Rhodes, Gordon F. Bloom
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Genetic modification for the production of food: the food industry’s response
British Food Journal, 1996Explores the scope for using genetically modified organisms by undertaking a survey which considered awareness (knowledge) of and policy implications for both the UK food retailer and manufacturer. Uses interviews and a postal questionnaire. Finds that the UK food retailing industry is generally well‐informed, while in contrast to the retailers, food ...
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FOOD PRODUCTIVITY IN THE FOOD SERVICE INDUSTRY
1981Cotton, Bruce, Cotton, Bruce
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