Results 21 to 30 of about 59,162,053 (288)

Use of Olive Industry By-Products for Value-Added Food Development

Agronomy, 2023
The olive industry involves environmental problems of special relevance, such as the generation of residual brines after the pickling process. Moreover, in the pitting and filling operations of the olives, fatty residues are generated that end up being ...
María E. García-Pastor, Marina Ródenas-Soriano, Alicia Dobón-Suárez, Pedro J. Zapata, María J. Giménez   +4 more
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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.
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Food industry by-products : knjiga sažetaka : 2. međunarodni znanstveno-stručni skup

, 2021
The collection includes summaries of 10 invited lectures held at the International Scientific-Professional Conference FOOD INDUSTRY BY-PRODUCTS, related to the issue of disposal and potential use of various by-products of the food industry.
Zupančič, Gregor Drago, Jašić, Midhat, Aladić, Krunoslav, Kovač, Mario, Andlar, Martina, Strelec, Ivica, Stjepanović, Marija, Kovač, Tihomir, Fruk, Goran, Ostojčić, Marta, Maravić, Nikola, Ereš, Helena, Pavlović, Hrvoje, Lončarić, Ante, Babić, Jurislav, Ačkar, Đurđica, Drdić, Maria, Ludwig, Roland, Doko, Kristina, Budžaki, Sandra, Šafranko, Silvija, Rezić, Tonči, Panjičko, Mario, Šereš, Zita, Cvetković, Tanja, Hessel, Volker, Barišić, Veronika, Miličević, Borislav, Velić, Darko, Flanjak, Ivana, Velić, Natalija, Bilić Rajs, Blanka, Gorenšek, Janez, Stanojev, Jovana, Sarajlić, Ankica, Jokić, Stela, Majić, Ivana, Šubarić, Drago, Banožić, Marija, Ranilović, Jasmina, Despotović, Saša, Jozinović, Antun   +41 more
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Effects of cellulase-producing strains on the nutritional and soluble dietary fiber properties of whole wheat flour

Food Science and Human Wellness
Whole wheat flour is a food raw material rich in macronutrients, but its application in baking industry is limited due to the existence of a large amount of insoluble dietary fiber in bran.
Yingli Liu, Shengjie Zhong, Maosi Fan, Zhengkai Wang, Min Cai, Xiaoming Wei, Jing Wang   +6 more
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Optimal production scheduling of food process industries

Computers & Chemical Engineering, 2020
Abstract The production scheduling problem of a real-life food industry is addressed in this work. An efficient MILP-based solution strategy is developed to optimize weekly schedules for a Spanish canned fish production plant. The multi-stage, multi-product facility under study consists of both continuous and batch operations resulting in an ...
Georgios P. Georgiadis, Borja Mariño Pampín, Daniel Adrián Cabo, Michael C. Georgiadis   +3 more
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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
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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
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Industrial Food Animal Production and Community Health [PDF]

Current Environmental Health Reports, 2015
Industrial food animal production (IFAP) is a source of environmental microbial and chemical hazards. A growing body of literature suggests that populations living near these operations and manure-applied crop fields are at elevated risk for several health outcomes.
Joan A, Casey, Brent F, Kim, Jesper, Larsen, Lance B, Price, Keeve E, Nachman   +4 more
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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
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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
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