Results 21 to 30 of about 266,268 (308)

Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of calves and cows

EFSA Journal, 2023
The food enzyme containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of calves and cows (Bos taurus) by Chr. Hansen.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Yrjö Roos, Jaime Aguilera, Cristina Fernandez‐Fraguas, Magdalena Andryszkiewicz, Daniele Cavanna, Yi Liu, Andrew Chesson   +23 more
doaj   +1 more source

Growth and Prospects of Agro-Processing Industries in Punjab [PDF]

, 2015
Present study attempts to examine the growth and prospects of agro-processing industries in Punjab in the post liberalization period. Punjab that used to perform reasonably well in terms of industrialization, few years back, is today facing the ...
DHILLON, Sharanjit S., KHOSLA, Rajiv
core   +2 more sources

FOOD SUPPORT: CONDITION AND PROSPECTS [PDF]

Экономика региона, 2009
In this close there were considered problems of functioning of the processing and food enterprises the Republic of Sakha (Yakutia), indicators in the economy of the region play a considerable role in maintenance of the population of republic with a local
E.I. Kolosova
doaj  

Estimation of product quality in China's food processing and manufacturing industries

Economic Modelling, 2022
Abstract Using a product variety model, where higher-quality products increase consumer utility and quality products are more costly to produce, we show that optimal product quality depends on a parameter of the consumer utility function and the firm’s cost of production.
Sizhong Sun, Sajid Anwar
openaire   +2 more sources

Tool making cockatoos adjust the lengths but not the widths of their tools to function. [PDF]

PLoS ONE, 2018
The ability to innovatively use or even manufacture different tools depending on a current situation can be silhouetted against examples of stereotyped, inborn tool use/manufacture and is thus often associated to advanced cognitive processing.
A M I Auersperg, C Köck, M O'Hara, L Huber   +3 more
doaj   +1 more source

Enhancing natto quality by co-fermentation with Pediococcus pentosaceus PP04 and Bacillus velezensis BV702: Nattokinase activity, nutritional profile, and flavor characteristics

Food Chemistry: X
Bacillus spp. are the main nattokinase (NK) producers, but monoculture fermentation often causes an unpleasant ammoniacal odor. This study first selected B.
Yin Feng, Yuexin Gao, Linlin Cui, Jiale Feng, Yuling Fan, Yue Zhang, Xinzhu Wang, Yuxuan Ma, Yu Wang, Bo Nan, Xia Li, Yuhua Wang   +11 more
doaj   +1 more source

Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review

Foods, 2021
In recent years, consumer concerns regarding high levels of sodium chloride (NaCl) intake have increased, given the associated risk of cardiovascular disease. This has led food industries to consider lowering the use of sodium in food products.
Tae-Kyung Kim, Hae-In Yong, Samooel Jung, Hyun-Wook Kim, Yun-Sang Choi   +4 more
doaj   +1 more source

Advanced Manufacturing Systems in Food Processing and Packaging Industry

IOP Conference Series: Materials Science and Engineering, 2013
In this paper, several advanced manufacturing systems in food processing and packaging industry are reviewed, including: biodegradable smart packaging and Nano composites, advanced automation control system consists of fieldbus technology, distributed control system and food safety inspection features.
Mohd Shafie Sani, Faieza Abdul Aziz
openaire   +1 more source

Innovation Activity and Competitiveness of Manufacturing Divisions in Poland [PDF]

, 2011
In the research were used statistical data of Central Statistical Office showing amounts of particular types of outlays divided into particular manufacturing divisions (section D, the Polish Classification of Activities) in the period 1999-2008.
Grzelak Maria
core   +2 more sources

THE ROLE OF SMALL AND MEDIUM ENTERPRISES IN THE FOOD INDUSTRY: THE CASE OF POLAND

Studia Universitatis Babeş-Bolyai Negotia, 2017
The aim of the article is to present the role of small and medium enterprises in the food industry sector in Poland. The Polish food industry includes over 16 thousand enterprises, which recorded a growth in results of their activities, in form of the ...
Maria ZUBA-CISZEWSKA
doaj   +1 more source