Results 41 to 50 of about 279,115 (394)

Customer‐driven manufacturing in the food processing industry

British Food Journal, 2000
The food processing industry copes with high logistical demands from its customers. This paper studies a company changing to more customer‐ (order‐) driven manufacturing. In order to help decide which products should be made to order and which made to stock, a frame is developed and applied to find and balance market and process characteristics.
openaire   +6 more sources

New Product Development and Product Supply Within a Network Setting: The Case of the Chilled Ready-Meal Industry in the UK [PDF]

, 2003
This paper analyses inter-organizational networks that link together firms operating in the food processing and distribution industry in the UK. In doing so, the paper draws on insights recently developed by Mark Casson that treat inter-firm networks as ...
Cox, Howard, Mowatt, Simon, Prevezer, Martha   +2 more
core   +3 more sources

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

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

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

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

Network topology drives population temporal variability in experimental habitat networks

Population Ecology, EarlyView.
Habitat patches connected by dispersal pathways form habitat networks. We explored how network topology affects population outcomes in laboratory experiments using a model species (Daphnia carinata). Central habitat nodes in complex lattice networks exhibited lower temporal variability in population sizes, suggesting they support more stable ...
Yiwen Xu, J. Angus Webb, William D. Bovill, Elise L. King   +3 more
wiley   +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

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

EFSA Journal, 2022
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 by RENCO New Zealand. The food enzyme is intended to be used in milk processing for cheese production.
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, Lieve Herman, Magdalena Andryszkiewicz, Yi Liu, Andrew Chesson   +20 more
doaj   +1 more source

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