Relevant bibliographies by topics / Bakery industry

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Bakery industry'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Bakery industry.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Bakery industry"

1

Azmi, Abu Seman, Abdul Wahab Nufael, Ibrahim Norfiza, and Abdul Wahab Nadia. "nStock: notified stocks management system for food and beverages industry." Jurnal Intelek 19, no. 1 (2024): 249–60. http://dx.doi.org/10.24191/ji.v19i1.24826.

Full text
Abstract:
The development of a web-based stock management system aims to provide effective control over sales and stock levels for the food and beverage industry. The web-based application provides a platform for staff members and business proprietors to effectively modify and manage data related to stock and transactions. However, it is apparent that bakery enterprises exhibit a shared approach in their stock management procedures. The baker has a responsibility to manually update the stock availability on the WhatsApp group following each production. In order to maintain continuous production, it is i
APA, Harvard, Vancouver, ISO, and other styles
2

Irfan, Mochamad. "Peran Harga dan Kualitas Produk Bagi Konsumen Melakukan Pembelian Ulang di Toko Roti Primadona Surabaya." Journal of Business and Economics Research (JBE) 3, no. 1 (2022): 30–36. http://dx.doi.org/10.47065/jbe.v3i1.1345.

Full text
Abstract:
The efforts of bakers to compete in the bakery industry are shown by always paying attention to competitors' prices and developing quality products for customers. Bakers strives to achieve customer satisfaction. Customer satisfaction and a pleasant experience provide a greater opportunity to make a decision to repurchase bakery products. repurchase decisions also reflect the price and quality of products that meet customer expectations. The purpose of this study was to determine the effect of price and product quality on repurchase decisions at Primadona Surabaya bakery. This type of research
APA, Harvard, Vancouver, ISO, and other styles
3

Rudometova, I. V. "THE BAKING INDUSTRY OF CHELYABINSK REGION IN 1946–1950." Bulletin of the South Ural State University Series «Social Sciences аnd the Humanities» 23, no. 4 (2023): 23–32. http://dx.doi.org/10.14529/ssh230403.

Full text
Abstract:
Based on an extensive source base, the article introduces previously unknown documents on the baking industry of the Chelyabinsk region in 1946-1950. It also clarifies the model of economic development of that period. The end of the Great Patriotic War and the beginning of the reconstruction period posed the new tasks for the bakery industry: to improve the quality of products, to expand the pre-war assortment, and to increase the capacity of enterprises in order to fully meet the demand of the population in bakery products. The article examines the network, location, material, technical and r
APA, Harvard, Vancouver, ISO, and other styles
4

Adhikari, Krishna Gopal. "An analysis of cost and revenue of Bakery Industry in Dharan." शोधसुधा Shodh Sudha 1, no. 1 (2023): 143–58. http://dx.doi.org/10.3126/ss.v1i1.59740.

Full text
Abstract:
The research paper aims to analyse the cost and revenue of bakery industry in Dharan. This research is based on primary data. To achieve the objective, quantitative and qualitative research designs have been used. Bakery industry is the emerging business industry in Dharan. Bakery industry is a huge business that caters to people's weaknesses for tasty breads, cakes, pies and sweet rolls. It is revealed that the cost and revenue of bakery products have highest mean values whereas location is least important than other dimensions. There is various bakery industry in Dharan, which produce differ
APA, Harvard, Vancouver, ISO, and other styles
5

Palupi, Retno. "Sistem Informasi Penjualan Toko Kue Berbasis Web ( Studi Kasus : Toko Markonah Bakery)." JURNAL SAINS DAN KOMPUTER 8, no. 02 (2024): 61–65. http://dx.doi.org/10.61179/jurnalinfact.v8i02.578.

Full text
Abstract:
Di era digital saat ini, kemajuan teknologi informasi telah memiliki dampak yang signifikan terhadap berbagai industri, termasuk industri makanan dan minuman. Industri bakery adalah salah satu yang terkena dampaknya, karena toko roti menghadapi kesulitan dalam mengelola dan mengembangkan usahanya. Dalam situasi seperti ini, sistem informasi penjualan berbasis web dapat membantu meningkatkan produktivitas operasi dan mengoptimalkan manajemen toko roti. Toko roti Markonah menghadapi masalah ini dan membutuhkan sistem informasi penjualan yang lebih baik Abstract In today's digital age, informatio
APA, Harvard, Vancouver, ISO, and other styles
6

Azani, Almadina. "Optimalisasi Jumlah Bahan Baku Untuk Mengatasi Kondisi Stock Out Pada Home Industry XYZ Bakery." Jurnal Aplikasi Ilmu Teknik Industri (JAPTI) 4, no. 2 (2023): 78–84. http://dx.doi.org/10.32585/japti.v4i2.4916.

Full text
Abstract:
Home Industry XYZ Bakery merupakan rumah industri dibidang makanan khususnya roti manis, roti tawar, chiffon cake, bolu, dan brownies yang belum memiliki sistem persediaan bahan baku telur yang baik. Tujuan dalam penelitian ini adalah untuk mengatasi kondisi stock out dengan memastikan jumlah bahan baku telur yang optimal pada home industry XYZ Bakery. Metode yang digunakan dalam penelitian ini adalah metode EOQ dan metode MRP. Kesimpulan dari penelitian ini adalah mengatasi kondisi stock out dengan menentukan jumlah bahan baku telur yang optimal pada home industry XYZ Bakery menggunakan metod
APA, Harvard, Vancouver, ISO, and other styles
7

Lakshman, Sowmya Kengarangappa, and Ramalingappa Bellibatlu. "Ferreting Out of Aflatoxigenic Production of Aspergillus flavus by UV Light and Ammonia Vapour Test from Bakery Samples." International Journal of Current Microbiology and Applied Sciences 13, no. 1 (2024): 81–86. http://dx.doi.org/10.20546/ijcmas.2024.1301.010.

Full text
Abstract:
Bakery food products encompass a wide variety of items, ranging from traditional bread and pastries to innovative and specialty baked goods. Bakeries worldwide craft these products using a combination of basic ingredients such as flour, sugar, yeast, eggs, and butter, but the creativity of bakers often results in a diverse and delicious array of offerings. Contamination of bakery products with fungi is a serious concern, as it poses health risks to consumers. Fungi, including molds, can produce mycotoxins that are harmful if ingested. If you suspect that bakery products are contaminated with f
APA, Harvard, Vancouver, ISO, and other styles
8

Chládková, Helena. "Comparison of the selected indicators of the Czech and German bakery market." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 54, no. 6 (2006): 69–76. http://dx.doi.org/10.11118/actaun200654060069.

Full text
Abstract:
The baking industry is one of the most important parts of the Czech food processing industry. The Czech baking industry has a bigger price differential compared to other Europe Union bakers than occurs with any other industry. Therefore the Czech government has integrated plans to improve this competitive advantage.The up-to-date trends are compared with the main European bakery producers and consumers–Germany in this paper. The research is focused on the analysis of the basic factors of supply and demand in the bakery markets of both these countries.During the recent period of time there have
APA, Harvard, Vancouver, ISO, and other styles
9

Putri, Alyani Rahma, Nilda Tri Putri, Alizar Hasan, Ikhwan Arief, and Hayati Habibah Abdul Talib. "Halal Assessment Model Design in Bakery Industry." Indonesian Journal of Halal Research 3, no. 2 (2021): 56–69. http://dx.doi.org/10.15575/ijhar.v3i2.13000.

Full text
Abstract:
Bakery product is a product with huge business opportunities in the domestic and international halal food market. Bakery companies are demanded to keep the trust of the consumers to the bakery product. The design of the halal assessment model is required to determine the critical point in the bakery-making business process. This assessment tool is intended to understand, know, and determine the critical point of the bakery production process from the halalness degree and is reviewed from all aspects such as the materials’ content, as well as the material acquisition and processing method based
APA, Harvard, Vancouver, ISO, and other styles
10

Nofrianda, Herry. "ANALISIS PENGARUH KUALITAS PRODUK, KUALITAS LAYANAN DAN HARGA TERHADAP KEPUASAN KONSUMEN (Studi Kasus Pada Konsumen Industry/ Toko Bakery di Kota Bengkulu)." Managament Insight: Jurnal Ilmiah Manajemen 13, no. 1 (2019): 71–85. http://dx.doi.org/10.33369/insight.13.1.71-85.

Full text
Abstract:
Abstract: The objective of this research is to analyze the effect of product quality, service quality and price toward customer satisfaction on industry/ bakery shop in the Bengkulu city. This study is a descriptive research which aims to clarify the relationship or influence that exist between the variables studied. The type of data used a primary data that is collected from questionnaires. Respondents of this study is the customer industry/ bakery shop in Bengkulu city as many 2400 people were taken with the judgemental (purposive sampling) technique. The methods of data analysis used are de
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Bakery industry"

1

Rono, Henry Kipkogei. "Adaptation of processing technologies in the bakery industry in Kenya." Thesis, McGill University, 1992. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=39336.

Full text
Abstract:
This was an investigation of the ways in which firms, in the developing nations during the 1980's, have adapted production technologies in their efforts to expand the production capacities and to contribute towards the nation's capability for self-sustaining industrial operations. The study was undertaken in the bakery industry in Kenya, between 1984 and 1991, in two phases that involved a survey of 82 firms and an in-depth case study of six firms. One of the principal aims of the study was to identify a more promising strategy between the small-scale operations and the Big-Push model. The arg
APA, Harvard, Vancouver, ISO, and other styles
2

Чугай, Ю. О. "Розробка проєкту хлібозаводу з установкою 3-х печей А2-ХПК-25 для виробництва хлібобулочних виробів". Thesis, Чернігів, 2021. http://ir.stu.cn.ua/123456789/23252.

Full text
Abstract:
Чугай, Ю. О. Розробка проєкту хлібозаводу з установкою 3-х печей А2-ХПК-25 для виробництва хлібобулочних виробів : випускна кваліфікаційна робота : 181 «Харчові технології» / Ю. О. Чугай ; керівник роботи К. М. Іваненко ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2021. – 118 с.<br>Метою роботи є розробка проєкту хлібозаводу з установкою 3-х печей А2-ХПК-25 для виробництва хлібобулочних виробів. В дипломному проекті наведений стан розвитку хлібопекарської промисловості в Україні. Проведення розрахунки продуктивності та потужності печей, пофазних та виробничих реце
APA, Harvard, Vancouver, ISO, and other styles
3

Lindahl, Amanda. "Industry 4.0 as a Tool for Improvement in a Global FoodSupply-Chain : A Study on how Industry 4.0 can be Implemented in a Global Bakery Group." Thesis, KTH, Skolan för industriell teknik och management (ITM), 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-264426.

Full text
Abstract:
Industry 4.0 is at the moment one of the most talked-about topics amongst industry companies. Management teams of discuss the area as something they want to implement, but since it is an ongoing industrial revolution it cannot be implemented straight away. This study is looking into the subject of Industry 4.0 and the identification of nine different technology drivers that a manufacturing company can use as tools in a production environment. However, what is less known is how the tools can be applied to a global company and its different cultures. Because even though Industry 4.0 is about dec
APA, Harvard, Vancouver, ISO, and other styles
4

Lindahl, Amanda. "Industry 4.0 as a Tool for Improvement in a Global Food-Supply-Chain : A Study on how Industry 4.0 can be Implemented in a Global Bakery Group." Thesis, KTH, Industriell produktion, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-259353.

Full text
Abstract:
Industry 4.0 is at the moment one of the most talked-about topics amongst industry companies. Management teams of discuss the area as something they want to implement, but since it is an ongoing industrial revolution it cannot be implemented straight away. This study is looking into the subject of Industry 4.0 and the identification of nine different technology drivers that a manufacturing company can use as tools in a production environment. However, what is less known is how the tools can be applied to a global company and its different cultures. Because even though Industry 4.0 is about dec
APA, Harvard, Vancouver, ISO, and other styles
5

Anua, Siti Marwanis. "Workplace and home exposure to respiratory sensitisers : examining the work to home pathway." Thesis, University of Aberdeen, 2012. http://digitool.abdn.ac.uk:80/webclient/DeliveryManager?pid=203876.

Full text
Abstract:
Background: Contamination of the skin and clothing may lead to workers inadvertently bringing harmful materials home and exposing family members, so called para-occupational exposure. This study investigates whether workplace contamination with respiratory sensitisers such as laboratory animal allergens, flour, isocyanates and enzymes is transported from work to the home environment. Methods: 3 laboratory animal facilities, 92 bakeries, 47 car body workshops, and 2 hospitals in the Grampian region of Scotland were invited to take part in a series of linked studies to increase understanding of
APA, Harvard, Vancouver, ISO, and other styles
6

Therdthai, Nantawan. "Modelling and optimisation of an industrial bread baking oven /." View thesis, 2003. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20040428.131506/index.html.

Full text
Abstract:
Thesis (PhD) -- University of Western Sydney, 2003.<br>A thesis submitted to the University of Western Sydney in partial fulfillment of the requirements for the degree of Doctor of Philosophy. Includes references pp.191 - 202, and appendices.
APA, Harvard, Vancouver, ISO, and other styles
7

Therdthai, Nantawan. "Modelling and optimisation of an industrial bread baking oven." Thesis, View thesis, 2003. http://handle.uws.edu.au:8081/1959.7/545.

Full text
Abstract:
In bread-making, the baking process is one of the key steps to produce the final product quality attributes including texture, color and flavor, as a result of several thermal reactions such as non-enzymatic browning reaction, starch gelatinisation and protein denaturation. These thermal reactions are dominated by heat and mass transfer mechanisms inside an oven chamber as well as inside the dough pieces. In this study, an industrial baking process was divided into 4 zones. Experiments were conducted, and mathematical models were developed to account for the heat and mass contribution as well
APA, Harvard, Vancouver, ISO, and other styles
8

Medina, Camila, and Monika Miljanovic. "EXPLORING DIGITALIZATION AND VALUE CO-CREATION IN THE FOOD INDUSTRY : Study on challenges and opportunities for digitalization and the impact on the customer offering." Thesis, Mälardalens högskola, Akademin för ekonomi, samhälle och teknik, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-36032.

Full text
Abstract:
The purpose of this study is to identify the challenges and opportunities for digitalization within the food industry, and give suggestions on how to co-create value through digitalization.  This qualitative study is based on data collected from scientific articles, reports and books about digitalization and value co-creation in the food industry. The primary data collection was carried out by twelve semi-structured interviews and a complementary food industry study with eleven respondents. The collected data was handled in thematic analysis and inspired by coding.  The study’s main conclusion
APA, Harvard, Vancouver, ISO, and other styles
9

Schwarz, Richard. "Odhad tržní hodnoty společnosti JIZERSKÉ PEKÁRNY spol. s r.o." Master's thesis, Vysoká škola ekonomická v Praze, 2017. http://www.nusl.cz/ntk/nusl-359888.

Full text
Abstract:
This diploma thesis deals with the estimation of the market value of the company, which has long been active in the bakery market. The aim of this diploma thesis is to find the market value of JIZERSKÉ PEKÁRNY spol. S.r.o., which would reflect the real situation on the bakery market. The conclusion of the thesis should be a range of values and justification. The diploma thesis is divided into financial analysis, strategic analysis, value generators, financial plan and final evaluation. The first part of the thesis deals with the analysis of the valued company and selected competitors. Financia
APA, Harvard, Vancouver, ISO, and other styles
10

Голич, Наталія Василівна. "Адаптивні стратегії розвитку підприємств малого бізнесу харчової промисловості в умовах децентралізації". Diss., Тернопільський національний технічний університет ім. Івана Пулюя, 2021. http://elartu.tntu.edu.ua/handle/lib/35047.

Full text
Abstract:
The thesis deals with the research, analysis, substantiation of theoretical and methodical provisions, definition and development of scientific and methodological approaches, and practical recommendations on the rational implementation of adaptive development strategies of small food business enterprises in the conditions of decentralization. The scientific generalization of the principles of adaptive development strategies formation is carried out and new types of management strategies in the process of adaptive changes are determined. The thesis examines scientific approaches to the d
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Bakery industry"

1

Canada, Industry Science and Technology Canada. Bakery products. Industry, Science and Technology Canada, 1992.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Emma, Wiggin, and Key Note Publications, eds. Bread & bakery products. Key Note, 2002.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Schat, Zachary Y. The baker's trade: A recipe for creating the successful small bakery. Acton Circle, 1998.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Islam, Fatima S. Bakery products industry (SIC 2051 and SIC 2052). Oklahoma Dept. of Commerce, Research and Planning Division, 1991.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Lynsey, Barker, and Key Note Publications, eds. Bread & bakery products: 2001 market report. Key Note, 2001.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

W, McLaughlin Edward, Cornell University. Food Industry Management Home Study Program., and International Dairy-Deli-Bakery Association, eds. Supermarket bakery consumers: Attitudes, preferences & behaviors. IDDA, 1994.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Canada. Dept. of External Affairs. Studies in Canadian export opportunities in the U.S. market: Bakery products. External Affairs, Canada, 1989.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Bakery, Collin Street. A slice of life: Stories of family, friendship, love ...and fruitcake from the customers of Collin Street Bakery. Collin Street Bakery Press, 2010.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Moreau, Sébastien. Francis Holder: Comment il est devenu le premier boulanger de France. Dunod, 2004.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

S, Young Linda, ed. Bakery food manufacture and quality: Water control and effects. 2nd ed. Blackwell Pub., 2008.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Bakery industry"

1

Jagarlamudi, Lakshmi. "History, Prospects and Trends in Bakery and Confectionery Industry." In Bakery and Confectionery Products. CRC Press, 2022. http://dx.doi.org/10.1201/9781003364535-1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Chatterjee, Subhasis. "BreadTalk's innovation in the bakery industry." In Singapore Inc.: A Century of Business Success in Global Markets. Routledge, 2023. http://dx.doi.org/10.4324/9781032660547-62.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Singh, Raj Pal, and Rajat Verma. "Enhancing Bakery Industry Supply Chain Management Through Blockchain." In Lecture Notes in Networks and Systems. Springer Nature Singapore, 2025. https://doi.org/10.1007/978-981-97-7178-3_15.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Pop, Adrian Dan, Gabriel Rus, and Raul Florentin Drența. "Modeling and Simulation of Technological Factors in Bakery Industry." In Advances in Manufacturing Engineering and Materials. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-99353-9_56.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Putri, Nilda Tri, Dicky Fatrias, and Santa Rosa Roberta Simbolon. "5S Implementation to Minimize Waste in Bread Production Process (Case Study: Madani Bakery)." In Lecture Notes in Mechanical Engineering. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-28839-5_40.

Full text
Abstract:
AbstractThis paper aimed to implement the 5S concept at Madani Bakery by using PDCA (Plan, Do, Check, and Action) to reduce waste. The problems found in the bread industry have not implemented 5S so that there is waste during production activities. The method that can be used to overcome these problems is to apply 5S and PDCA so that they can make continuous improvements. The initial data used is the result of observing the initial conditions before implementing 5S and then determining Plan, Do, Check, and Action (PDCA). Based on observations at Madani bakery, two types of waste were found, na
APA, Harvard, Vancouver, ISO, and other styles
6

Dogu-Baykut, Kirkin Celale, and Kilic-Akyilmaz Meral. "Ultrasonic Applications in Bakery and Snack Food Processing Industries." In Non-Thermal Processing Technologies for the Grain Industry. CRC Press, 2021. http://dx.doi.org/10.1201/9781003109501-5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Fidalgo, Adriano, and Jorge Miranda. "Innovation in the Commercial System of the Small Bakery Industry." In Baking Business Sustainability Through Life Cycle Management. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-25027-9_16.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Geisslitz, Sabrina, and Katharina Anne Scherf. "Impact of Sourdough Microbiota on FODMAPs and ATI Content in Bakery Products." In Sourdough Microbiota and Starter Cultures for Industry. Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-48604-3_15.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Bordel, Borja, Ramón Alcarria, Gema de la Torre, Isidoro Carretero, and Tomás Robles. "Increasing the Efficiency and Workers Wellbeing in the European Bakery Industry: An Industry 4.0 Case Study." In Lecture Notes in Networks and Systems. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96293-7_54.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Piskunov, V., and T. Tarasova. "Ensuring Economic Security of Bakery Industry Enterprises Taking into Account Innovative Technologies." In Lecture Notes in Civil Engineering. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-031-92520-7_14.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Bakery industry"

1

Lutska, Nataliia, Nataliia Zaiets, Lidiia Vlasenko, and Andrii Zhyltsov. "Monitoring and Forecasting Quality Indicators of Predough Production in the Bakery Industry." In 2024 IEEE 5th KhPI Week on Advanced Technology (KhPIWeek). IEEE, 2024. https://doi.org/10.1109/khpiweek61434.2024.10878070.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Heffner, Dale K. "Fluoropolymer Linings in the Transportation Industry." In CORROSION 1992. NACE International, 1992. https://doi.org/10.5006/c1992-92350.

Full text
Abstract:
Abstract Fluoropolymer linings and coatings are used in the transporation industry for handling shipment of corrosive products, ultra high purity chemicals, and also for handling combinations of corrosive chemicals as found in waste haulers. Transportation equipment such as tank trailers, sea containers, railcars and tote tanks are among the types of vessels being lined for these purposes. Improvements in installation and application procedures, as well as material selection have led to the increased use of the fluoropolymers in transporation equipment. This paper presents information on a typ
APA, Harvard, Vancouver, ISO, and other styles
3

Greig, N. Andrew, and Connie S. Moyer. "Recent Tests and Evaluations of Reactive Silane Surface Treatments in Military Applications." In CORROSION 2003. NACE International, 2003. https://doi.org/10.5006/c2003-03220.

Full text
Abstract:
Abstract New developments in siloxane surface treatments have been reported in recent Military/Industry Technology Exchanges including RUST 2000-2, NRL Technology Exchange August 2001, the Air Force Coatings Removal Conference 2002, and the 9th International Hard Anodizers Association Technical Symposium September 2002. This paper review the development of a specific class of reactive silane-siloxane coatings called Ambient Temperature Curing (ATC) glasses. Unlike most pure silane-silicate coatings that typically are baked to achieve a cohesive film, ATC glasses can be applied in field and ind
APA, Harvard, Vancouver, ISO, and other styles
4

Haeberle, Timothy, and Evan J. Dolley. "Effect of Different Strength Levels, Coatings, and Cathodic Charging Levels on the Hydrogen Embrittlement Resistance of AISI 4340 Bolting Material." In CORROSION 2020. NACE International, 2020. https://doi.org/10.5006/c2020-14469.

Full text
Abstract:
Abstract AISI 4340 low-alloy steel (UNS G43400) is frequently used for critical bolting applications on subsea equipment in the oil and gas industry because of its ability to be heat treated to high strength levels while maintaining high toughness, even in large diameter bolting. However, several field incidents resulting from hydrogen embrittlement of AISI 4340 bolting have brought into question the maximum hardness that should be specified for low-alloy steel bolting and whether zinc electroplating can contribute to hydrogen embrittlement of low-alloy steel bolting in subsea applications. In
APA, Harvard, Vancouver, ISO, and other styles
5

Medeiros, Sarah. "The Application of Zinc-Nickel for Corrosion Resistance Applications." In CONFERENCE 2023. AMPP, 2023. https://doi.org/10.5006/c2023-19347.

Full text
Abstract:
Abstract Brush plating is an industrial electroplating process designed for OEM and repair applications without the use of an immersion tank. Many applications require well-engineered and proven coatings that pose as little risk as possible to both the operator and the environment. Zinc-nickel is a less toxic alternative to cadmium that can be used to repair damaged cadmium, zinc-nickel, and IVD aluminum on high strength steels and it meets the performance requirements of AMS 2451/9(1), BAC 5664(2), and ASTM F 519(3). Zinc-nickel does not require a post-plating, hydrogen embrittlement relief b
APA, Harvard, Vancouver, ISO, and other styles
6

Deselnicu, Dana Corina, Mihaela-Ramona Bulboaca, Dan Dumitriu, and Laurentia Alexandrescu. "Analysis of the bakery industry strategic groups in Romania." In The 8th International Conference on Advanced Materials and Systems. INCDTP - Leather and Footwear Research Institute (ICPI), Bucharest, Romania, 2020. http://dx.doi.org/10.24264/icams-2020.iii.4.

Full text
Abstract:
The bakery industry is one with as many challenges as any other FMCG (Fast Moving Consumer Goods) industry. In this sense, at the basis of each strategic decision, in order to improve competitiveness, on a constantly moving market, is the knowledge of competitors, the actions taken by them but also the innovation processes in which they are engaged. This paper aims to analyze the strategic groups formed in the bakery industry in Romania in terms of competitiveness. The paper begins with the analysis of the bakery industry, based on the parameters identified in the literature, continues with th
APA, Harvard, Vancouver, ISO, and other styles
7

Galány, Marek. "Current situation in bakery industry in Slovak Republic." In International Scientific Days 2022. Slovak University of Agriculture in Nitra, Slovakia, 2022. http://dx.doi.org/10.15414/isd2022.s1.04.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Obodeeva, O. N., and L. N. Krikunova. "BIOCHEMICAL COMPOSITION COMPARATIVE CHARACTERISTICS OF BAKERY PRODUCTION RECYCLABLE WASTE." In Current issues in the beverage industry. Author-online, 2019. http://dx.doi.org/10.21323/978-5-6043128-4-1-2019-3-152-155.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Asryan, V. R. "FUNDAMENTALS OF BAKERY BIOTECHNOLOGY." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. ООО «ДГТУ-Принт» Адрес полиграфического предприятия: 344003, г. Ростов-на-Дону, пл. Гагарина,1., 2024. http://dx.doi.org/10.23947/interagro.2024.113-114.

Full text
Abstract:
This article describes the process of producing fermented milk products from cultured butter milk. It explains the high-temperature treatment of the raw material, the fermentation of milk using a local laboratory, the process of curdling and cooling the product. It also notes that fermented milk products have a positive impact on human health and are recommended to be included in the diet. Additionally, it highlights the importance of expanding the range of functional food products in the fermented milk industry due to high market competition.
APA, Harvard, Vancouver, ISO, and other styles
10

Dubinina, M. "The main indicators of product quality and safety and competitiveness of enterprises in the bakery industry." In international scientific-practical conference. MYKOLAYIV NATIONAL AGRARIAN UNIVERSITY, 2024. http://dx.doi.org/10.31521/978-617-7149-78-0-76.

Full text
Abstract:
Aspects of post-war recovery in the bakery industry are being considered, where key factors influencing the safety, quality, and nutritional value of bakery products have been researched and identified. Technical, organizational, economic, and social indicators of food quality and safety are highlighted, which need to be taken into account for successful enterprise operation and meeting consumer needs.
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Bakery industry"

1

Cindy, Massita Ayu, Akhmad Hanan, Ahmad Munawir Siregar, and Hidayatul Mustafidah Rohmawati. Laporan Hasil Studi Konversi Liquified Petroleum Gas ke Compressed Natural Gas untuk Sektor Industri dan UMKM di Jawa Tengah dan Daerah Istimewa Yogyakarta. Purnomo Yusgiantoro Center, 2023. http://dx.doi.org/10.33116/pycrr-2.

Full text
Abstract:
Liquefied Petroleum Gas (LPG) merupakan bahan bakar yang umum digunakan di Indonesia, termasuk untuk sektor industri dan UMKM. Namun, penggunaan LPG memiliki beberapa keterbatasan, seperti harganya yang relatif tinggi dan ketersediaannya yang terbatas. Saat ini, sektor industri dan UMKM di Jawa Tengah dan Daerah Istimewa Yogyakarta (DIY) banyak yang menggunakan LPG 3 kg golongan subsidi. LPG 3 kg subsidi adalah bahan bakar gas elpiji yang disubsidi oleh pemerintah. LPG 3 kg subsidi diperuntukkan bagi rumah tangga dan usaha mikro yang menggunakan LPG untuk memasak. LPG 3 kg subsidi dijual denga
APA, Harvard, Vancouver, ISO, and other styles
2

Pautz Stephenson, Stefani, Rebecca Banks, and Merijke Coenraad. Outcomes of Increased Practitioner Engagement in Edtech Development: How Strong, Sustainable Research-Practice-Industry Partnerships will Build a Better Edtech Future. Digital Promise, 2022. http://dx.doi.org/10.51388/20.500.12265/158.

Full text
Abstract:
A new participatory research model, Research-Practice-Industry Partnerships (RPIP), presents a unique value proposition. Design processes have typically placed professional designers, not the end users, at the center of the work. RPIPs create an intentional feedback loop that transforms the knowledge, action, or goals of all involved parties (Baker et al., 2022). RPIP aims to create better designs for scalable technologies that both meet the needs of educators and incorporate research from the learning sciences. This yields a product more likely to be used, used appropriately, and have the des
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Bakery industry' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography