Results 21 to 30 of about 88,943 (164)

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

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

Safety assessment of the process deSter, used to recycle plastic catering tableware for use as food contact materials

EFSA Journal, 2021
The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of the recycling process deSter (EU register number RECYC196).
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Andrew Chesson, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Vincent Dudler, Maria Rosaria Milana, Constantine Papaspyrides, Maria de Fátima Tavares Poças, Alexandros Lioupis, Evgenia Lampi   +22 more
doaj   +1 more source

AMP, ADP, and ATP Concentrations Differentially Affected by Meat Processing, Manufacturing, and Nonmeat Ingredients

Journal of Food Protection
Given its presence in a wide spectrum of soils relevant to food process hygiene, the biological metabolite adenosine triphosphate (ATP) is used as a target for surface hygiene assessments in food processing facilities.
N.W. Smith, J.J. Sindelar, S.A. Rankin
doaj   +1 more source

TEKNOLOGI PENGOLAHAN DAN PEMANFAATAN KARBON AKTIF UNTUK INDUSTRI

Jurnal Riset Industri Hasil Hutan, 2010
The  activated carbon is very important  for has  processed product activated carbon.   In south Kalimantan has a big prospects due to the big potential of the raw material provided by the nature and industrial waste.
Effendi Arsad
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

Ready-to-eat meat products as a source of Listeria monocytogenes

Journal of Veterinary Research, 2018
In 2015 in the European Union member states listeriosis caused 270 deaths. Food is the route of transmission in 99% of all human infection cases. Several studies from different countries have shown that the presence of Listeria monocytogenes in food can ...
Kurpas Monika, Wieczorek Kinga, Osek Jacek   +2 more
doaj   +1 more source

ECONOMIC AND FINANCIAL ASPECTS OF THE ACTIVITY OF THE SC TREPMAR LLC, ŞOPÂRLIȚA, OLT COUNTY (2011-2013 [PDF]

Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2015
The unit was established in 2003, with the object of activity "Support activities to agriculture and post-harvest activities" - CAEN code 0161 from 02.08.2006.
Radu Lucian PÂNZARU, Dragoş Mihai MEDELETE   +1 more
doaj  

Engineering aspects of rate-related processes in food manufacturing [PDF]

Bioscience, Biotechnology, and Biochemistry, 2015
Abstract Many rate-related phenomena occur in food manufacturing processes. This review addresses four of them, all of which are topics that the author has studied in order to design food manufacturing processes that are favorable from the standpoint of food engineering.
openaire   +3 more sources

Sustainable production of high-purity amorphous silica from rice husk: A comparative study on the impact of fresh and reused hydrochloric acid leaching

South African Journal of Chemical Engineering
Rice husk (RH), an abundant agricultural by-product, offers a sustainable resource for silica production. However, achieving high purity while reducing costs and environmental impacts remains challenging.
Risfaheri, Tatang Hidayat, Sri Yuliani, Hoerudin, Kendri Wahyuningsih, Aton Yulianto, Nurdi Setyawan, Christina Winarti, Abdullah Bin Arif   +8 more
doaj   +1 more source