Results 21 to 30 of about 226,571 (250)

Remote supervision of production processes in the food industry [PDF]

2015 IEEE International Conference on Industrial Engineering and Engineering Management (IEEM), 2015
This paper presents a remote monitoring system based on the SCADA model (Supervisory Control And Data Acquisition), specifically developed for automated production processes in a food company. The goals defined for this project were the monitoring of three production lines and six silos of raw materials, along with the indication / evaluation of three ...
Jorge Lima, José Francisco Pereira Moreira, Rui M. Sousa   +2 more
openaire   +2 more sources

Adaptability of 2 cellulase producing strains Bacillus sp. SH and Aspergillus oryzae Y21 in whole wheat dough and impact on the quality of whole wheat bread

Food Science and Human Wellness
Compared to refined wheat flour, whole wheat flour contains higher nutrients, but its high content of dietary fiber can have a significant impact on the quality of the final product. Therefore, how to enable consumers to obtain health benefits from whole
Yingli Liu, Shengjie Zhong, Xiaoming Wei, Maosi Fan, Min Cai, Zhengkai Wang, Jing Wang   +6 more
doaj   +1 more source

Changes of structure and functional properties of rice protein in the fresh edible rice during the seed development

Food Science and Human Wellness, 2023
It has been reported that fresh edible rice has more bioactive compounds and its protein is easier to digest and has lower hypoallergenic than mature rice.
Dan Li, Mingjing Yao, Yang Yang, Bing Wang, Dongjie Zhang, Na Zhang   +5 more
doaj   +1 more source

Physicochemical properties of bean pod (Phaseolus vulgaris) flour and its potential as a raw material for the food industry

Revista Facultad Nacional de Agronomía Medellín, 2020
The sustainable development of agro-industry requires the efficient use of all raw matters, which implies physicochemical and functional studies of by-products for finding their potential usage in industrial processes.
Marcela Martínez-Castaño, Diana Paola Mejía Díaz, José Contreras-Calderón, Cecilia Gallardo Cabrera   +3 more
doaj   +1 more source

Ultra-high pressure treatment improve the content of characteristic aromatic components of melon juice from the view of physical changes

Frontiers in Nutrition
IntroductionThe effectiveness of ultra-high pressure (UHP) technology in retaining the flavor of fresh fruit and vegetable juices has been acknowledged in recent years. Along with previously hypothesized conclusions, the improvement in melon juice flavor
Xiao Liu, Xiao Liu, Feng Liang, Feng Liang, Bing Su Wang, Bing Su Wang, Fei Yue Ren, Wei Wang, Chao Zhang   +8 more
doaj   +1 more source

Effectiveness of Food Processing By-Products as Dust Suppressants for Exposed Mine Soils: Results from Laboratory Experiments and Field Trials

Applied Sciences, 2022
In this study, the effectiveness of biodegradable food processing by-products (chicory vinasses, corn steep liquor, decantation syrup, and palatinose molasses) as dust suppressants on mine soils has been precisely quantified using controlled laboratory ...
Justus Freer, Maximilian Lübeck, Johannes L. Sieger, Bernd G. Lottermoser, Marius Braun   +4 more
doaj   +1 more source

Degradation mechanism of the von Willebrand factor A2 domain by nattokinase

FEBS Letters, EarlyView.
Nattokinase, a natto‐derived protease, exhibits potent antithrombotic effects. This study demonstrates that nattokinase directly cleaves the von Willebrand factor (vWF) A2 domain in vitro. Unlike the native regulator ADAMTS13, nattokinase degrades folded vWF independently of shear stress.
Ryuichi Hyakumoto, Masatomo So, Ayako Furukawa, Kenji Sugase   +3 more
wiley   +1 more source

Food Industry Wastes for the Development of Innovative Functional Pet Food

International Journal of Bio-Resource and Stress Management
The review was aimed to discuss the beneficial effect various bioactive compounds harnessed from by-products of both plant and animal origin in the development of functional pet food for dogs . Functional foods occupied a special place in the science of
Kuleswan Pame, S. K. Laskar, K. M. Handique, S. Choudhury   +3 more
doaj   +1 more source

Emerging Trends in Consumer Preferences: Leveraging Products Derived from Food Industry By-Products [PDF]

Amfiteatru Economic
This study explores market opportunities for sustainable products, using functional wafers with added malt-used grains, a by-product of the fermentation industry, as a case study.
Carmen Năstase, Adriana Dabija, Ancuţa Chetrariu, Dadiana Dabija   +3 more
doaj   +1 more source

INTERNET IN THE PROMOTION AND SALE OF FOOD INDUSTRY PRODUCTS [PDF]

Annals of the Polish Association of Agricultural and Agribusiness Economists, 2020
The purpose of the article was to present the possibilities of using new media as an opportunity to promote food products. The study analyzed the literature on the subject and available reports. A strategic approach to promotion in every industry is one of the basic elements of creating a competitive advantage.
openaire   +2 more sources