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Journal articles on the topic 'Career in the baked products industry'

Author: Grafiati

Published: 25 July 2024

Last updated: 31 July 2025

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1

Hall, Timothy J., and Dennis L. Borton. "The Evolution of Pulp and Paper Mill Effluent Effects Knowledge and Issues - A Career-Based Retrospective." Water Quality Research Journal 45, no. 2 (2010): 263–73. http://dx.doi.org/10.2166/wqrj.2010.028.

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Abstract The two recently retired authors have a combined career experience of over 65 years in carrying out research directed at assessing effluent effects on marine and freshwater receiving waters. As such, their work directed at the environmental information needs of the forest products industry has represented a continually evolving research program. This paper reflects a history of issues and progress on pulp and paper mill effluent research before their careers began, the progression of issues and research during their careers, how questions have changed and evolved, and also looks forwa

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Ratnasingam, Jegatheswaran, Hazirah Ab Latib, Lim Choon Liat, et al. "Public perception of the wood products industry in Malaysia and its implication on the future workforce." BioResources 17, no. 2 (2022): 2097–115. http://dx.doi.org/10.15376/biores.17.2.2097-2115.

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Despite contributing almost RM 20 billion (USD 4.9 billion) in exports earnings annually, the public perception of the wood products industry in Malaysia remains unknown. Therefore, this study attempted to assess public perceptions about the industry in Malaysia among the public, including teenagers, based on 3,010 reliably answered questionnaire-surveys. Generally, the public perceived the wood products industry to be a low-wage economy, labor-intensive, predominated by foreign contract workers, and unsustainable in the long-term. In essence, the public appear to have stronger negative images

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Kim, Doyoon, and Dongyoub Shin. "The survival of survival auditions: The effects of cultural memes in the Korean TV broadcasting industry." PLOS ONE 20, no. 3 (2025): e0318193. https://doi.org/10.1371/journal.pone.0318193.

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This study empirically analyzes the evolution of cultural products based on theoretical cultural discourse and evolutionary processes. We use data from 116 survival auditions aired in Korea between 2006 and 2017 to examine the cultural memes that shape the continued appeal of survival audition programs. Specifically, we discuss the influence of “memes” in cultural codes, namely, audience empowerment, experts’ involvement, fair rewards, and career opportunities. The results of probit regression analysis with survival audition program reproduction as the dependent variable show that audience emp

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Cortes-Herrera, Carolina, Graciela Artavia, Silvia Quiros-Fallas, et al. "Analysis of Minerals in Foods: A Three-year Survey from Costa Rican Market Products." Journal of Food Research 12, no. 1 (2022): 9. http://dx.doi.org/10.5539/jfr.v12n1p9.

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Developing and carrying out analyzes that allow nutritional profiling of foods has become increasingly necessary in the food industry, especially when essential nutrients, such as minerals, are involved. In addition, having this type of information makes it possible to characterize the food, corroborate labeling, monitor regulations, improve food quality, and take public health measures when there are deficiencies or excesses in the population level of any nutrient. During this survey, total ash, Cl, Ca, P, Mg, Fe, Zn, Cu, Na, and K, were analyzed in different foods (including meat, dairy, coc

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Mirzayev, Fuad, Gulnara Ahmadova, Kovsar Dadashova, and Dmytro Bugayko. "Cluster market of civil aviation training complex services." Electronic Scientific Journal Intellectualization of Logistics and Supply Chain Management #1 2020, no. 24 (June 2024): 53–60. http://dx.doi.org/10.46783/smart-scm/2024-24-5.

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Classification and features of the educational services market are of interest due to the commercialisation of education and the widespread increase in the level of requirements for staff qualification. Vocational education represents a special segment of this market. The market of professional education of aviation specialists is an important and dynamically developing segment of the educational industry that can offer promising opportunities for training and career development in aviation. According to many researchers, the special importance of this element of the educational services marke

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Li, Xingge, Meixuan Zhang, Xinyi Zhang, and Gaoyuan Zhu. "A Resilient Shipping Industry in the Wave of the Digital Economy during the Post Pandemic Era: Based on Maersk's Approach." Highlights in Business, Economics and Management 14 (June 12, 2023): 102–10. http://dx.doi.org/10.54097/hbem.v14i.8973.

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The purpose of this essay is to focus on how Maersk made choices about its career development and to analyze and explain it using a set of "addition and subtraction" principles. Two distinct aspects of e-commerce are highlighted: "simplification" and "supplementation". Faced with cyclical shipping demand, the impact of the COVID-19 pandemic, and inherent industry shortcomings, Maersk entered the shipping e-commerce market by developing a series of platform products for online booking services. This helped simplify and connect the supply chain through subtraction. In addition, Maersk built a te

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Mariño, Sonia I., and Carlos M. Scavuzzo. "Strategies to Mitigate Delay Career Completion in Computer Science Area." Revista de Gestão Social e Ambiental 18, no. 3 (2024): e07452. http://dx.doi.org/10.24857/rgsa.v18n3-198.

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Objective: The objective of this study is communicating the strategies based on two active methodologies in order to contribute to finish undergraduate studies in a computer science degree in the face of the universal problem called All but Dissertation (ABD). Theoretical Framework: In this topic, the main concepts concerning to ABD and active methodologies: challenge-based learning and formative research are synthesized. These theoretical references were chosen for their significant contribution. Method: The methodology descriptive, adopted for this research comprises the Evidence-based softw

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Yeh, James S., Kirsten E. Austad, Jessica M. Franklin, et al. "Medical Schools' Industry Interaction Policies Not Associated With Trainees' Self-Reported Behavior as Residents: Results of a National Survey." Journal of Graduate Medical Education 7, no. 4 (2015): 595–602. http://dx.doi.org/10.4300/jgme-d-15-00029.1.

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ABSTRACT Background Medical students attending schools with policies limiting industry/student interactions report fewer relationships with pharmaceutical representatives. Objective To investigate whether associations between students' medical school policies and their more limited industry interaction behaviors persist into residency. Methods We randomly sampled 1800 third-year residents who graduated from 120 allopathic US-based medical schools, using the American Medical Association Physician Masterfile. We surveyed them in 2011 to determine self-reported behavior and preferences for brand-

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Ahn, Hyun Jung, and Min Gu Kang. "A Case Study on the Application of Capstone Design in Design Major Courses: Focusing on Industry-Academia Collaboration Clusters." Korea Institute of Design Research Society 8, no. 2 (2023): 363–72. http://dx.doi.org/10.46248/kidrs.2023.2.363.

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This study is an execution case which is part of an industry-academic cooperation project , and conducted as a course based on capstone design in design major. The program was operated in collaboration with Bino Design Co., Ltd., focusing on the theme of global warming to plan, develop, and produce design products and hold exhibitions. Through the capstone design course, students can improve their abilities and gain experience that can be applied to actual work, as they identify and solve problems faced in the industry. This can greatly help with career development and competitiveness. Profess

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Bilyk, Olena, Yulia Bondarenko, Oksana Kochubei-Lytvynenko, and Liudmyla Burchenko. "Development of a recipe for a multicomponent mixture "Solodok +" to improve the consumer properties of bakery products." ScienceRise, no. 6 (December 30, 2021): 18–24. http://dx.doi.org/10.21303/2313-8416.2021.002235.

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The object of research is the technology of bakery products enriched with a mixture of germinated grains of wheat, corn, barley and oats. Investigated problem: The problem of using a mixture of germinated grains is the formation of a closure sticky crumb in baked goods with a mixture. The reason for this is the high activity in the mixture of amylolytic and proteolytic enzymes. The solution to the problem consists in the developed multicomponent mixture (MM) to improve the consumer properties of bakery products, the formulation of which includes 15 % of the flour mass of the germin

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Gupta, Priya, Kanhaiya Singh, and Jyoti Kainth. "Enhancement of Efficiency and Effectiveness in Banking through CRM Systems." International Journal of Customer Relationship Marketing and Management 4, no. 2 (2013): 51–76. http://dx.doi.org/10.4018/jcrmm.2013040104.

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Financial Services Industry in India is experiencing robust growth and intensity of competition unlimited by geographical operations and multiple methods of service delivery, witnessed by the ever dynamic and increasing role of Information Technology (IT). Relationship Marketing has replaced traditional Transactional Marketing and in this direction, the concept and tools of customer relationship management (CRM) have become significantly important. This research paper examines the multi-fold impact of CRM systems on the growth and efficiency of plethora of banking operations. This empirical st

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S, Miss Arati. "Review Paper- STUDY ON TRANING AND DEVELOPMENT IN BANKING SECTOR." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 08, no. 05 (2024): 1–5. http://dx.doi.org/10.55041/ijsrem34157.

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With the advancement of information technology, the globe has become a global village, and it is bringing upheaval to every industry, including banking. Banks began to emerge with technology and information technology-based products and services. Customers nowadays are extremely demanding, and the only way to properly meet their needs is to employ innovative technology. Liberalization, globalization, and privatization have given the banking business additional features in this highly competitive market. As a result, banks must provide ongoing training to their staff, not simply at the entry le

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Kleinlein, Axel. "Ordnungspolitische Weichenstellungen für die anstehende Reform der Riester-Rente." Zeitschrift für Wirtschaftspolitik 69, no. 3 (2020): 239–49. http://dx.doi.org/10.1515/zfwp-2020-2041.

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Abstract The Riester pensions today face two main problems: First, life insurance industry in Germany faces the problem of inadequate solvency. Therefore, there is a need that we take the Riester pension not as a sole part of the life insurance sector and open it to the whole sector of financial services. Second, the previous regulation of the Riester pension is causing problems. Particularly the guarantee forces mandatory retirement with a life insurance company and the requirement of capital preservation. Therefore we have to review these two guarantee aspects. It is also important to limit

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Gvaramadze, Ana. "Digital Technologies and Social Media in Tourism." European Scientific Journal, ESJ 18, no. 10 (2022): 28. http://dx.doi.org/10.19044/esj.2022.v18n10p28.

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Computer-mediated technologies allow individuals, companies, nongovernmental organizations, governments, and other organizations to view, create, and share information, ideas, career interests in virtual communities and networks. For the tourism industry it is essential to create interesting content on social media at all stages of the journey. The aim of the paper was to highlight the role of social media in the tourism industry, to reveal how mobile applications affect tourism, and how tourists benefit from using social networks while traveling. The purpose was to show the best practices in

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Rosiak, J. M., P. Ulanski, and S. Kadlubowski. "Conventional and Radiation Synthesis of Polymeric Nano- and Microgels and Their Possible Applications." Eurasian Chemico-Technological Journal 9, no. 1 (2007): 9–28. https://doi.org/10.18321/ectj160.

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Soft nanomaterials – polymeric nanogels and microgels – have made a fast and brilliant career, from an unwanted by-product of polymerization processes to an important and fashionable topic of interdisciplinary research in the fields of polymer chemistry and physics, materials science, pharmacy and medicine. Together with their larger analogues – macroscopic gels, most known in the form of water-swellable hydrogels – they have a broad field of actual and potential applications ranging from filler materials in coating industry to modern biomaterials. A multitude of techniques has been described

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Dubova, Nataliia, and Iryna Filimonova. "INTEGRATION OF COMPETENCE “ABILITY TO MAKE INFORMED DECISIONS” IN THE EDUCATIONAL PROCESS OF TRAINING FUTURE SPECIALISTS IN THE FIELD OF FOOD TECHNOLOGY." Psychological and Pedagogical Problems of Modern School, no. 1(13) (April 30, 2025): 141–47. https://doi.org/10.31499/2706-6258.1(13).2025.330227.

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The article analyzes the problem of forming general competence in the process of professional training of higher education students, which is an important condition for the formation of qualified and competitive specialists in the field of food technology. The relevance of the study is due to the need to improve the quality of professional training of future specialists, adapt educational programs to modern labor market requirements and introduce effective pedagogical methods and technologies. The article describes the connection between the formation of competence in making informed decisions

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Akbar, Kelvin Muhammad, Nugraha Edhi Suyatma, and Budi Nurtama. "Pengaruh Fluktuasi Suhu Penyimpanan Beku terhadap Perubahan Mutu Pre-baked Kroisan dan Produk Akhir." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 12, no. 1 (2025): 57–65. https://doi.org/10.29244/jmpi.2025.12.1.57.

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Frozen pre-baked products are widely used in the bakery industry as they enhance productivity, ensure product availability, and expand distribution networks. One of the pastry products that incorporates pre-baked dough is the croissant. However, in practice, frozen storage facilities often experience temperature fluctuations, which can affect the quality of both pre-baked products and their final baked forms. Storage under unstable temperature conditions tends to cause greater product deterioration compared to storage at stable temperatures. This study aimed to compare the quality changes in p

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Zaloznova, Yuliya, and Viktoriia Chekina. "Stimulating the development of smart industry in the spatial aspect: experience for Ukraine." Economy of Industry 1, no. 109 (2025): 3–19. https://doi.org/10.15407/econindustry2025.01.003.

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The paper examines the state of industrial digital transformation in EU countries at the current stage of development. The role of industry and the level of industrialization in European countries are determined. The reasons for the slowdown in the pace of smartification of industrial enterprises are identified, including COVID-19 pandemic, slow growth in R&D spending, insufficient level of employees` digital awareness and digital skills. The factors that attracted the attention of experts and prompted the creation of programs and projects to stimulate the development of smart industry in

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Riabkova, Olha. "INDUSTRY ANALYSIS OF EMPLOYER BRAND AND COMPENSATION SYSTEM: INFLUENCING FACTORS AND TOOLS." Economic scope, no. 196 (January 17, 2025): 84–90. https://doi.org/10.30838/ep.196.84-90.

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The article examines the relevance of building a strong employer brand in the context of attracting and retaining qualified employees, as well as its relationship with compensation systems. A compensation package includes not only wages but also additional benefits, bonuses, social guarantees, and other perks that create value for employees. Furthermore, employees value not only the material aspects but also the non-material ones, such as opportunities for career growth, professional development, company culture, and more. It is equally important for employees to have the opportunity to realiz

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Carroll, Anthony R. "Preface." Pure and Applied Chemistry 84, no. 6 (2012): iv. http://dx.doi.org/10.1351/pac20128406iv.

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The IUPAC-sponsored joint meeting of the 27th International Symposium on the Chemistry of Natural Products (ISCNP-27) and the 7th International Conference on Biodiversity (ICOB-7) was held in Brisbane, Australia from 10 to 15 July 2011. The meeting was co-chaired by Prof. Ron Quinn from Griffith University and Prof. Mary Garson from the University of Queensland.The meeting brought together a broad cross-section of highly renowned scientists from academia, government, and industry, who presented their findings in 42 plenary and invited talks. An excellent diversity of contributed short talks we

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Payyadhah Borhan, Farrah, Muhammad Syukri Mohd Ashmir Wong, Nur Hafizah Harun, Nurzahidah Jaapar, and Danial Fitri Mustapa. "HALLEMA: A GOOGLE SITES INTEGRATED ADDIE INSTRUCTIONAL MODEL IN FACILITATING MALAYSIA HALAL CERTIFICATION APPLICATION." International Journal of Advanced Research 12, no. 09 (2024): 795–805. http://dx.doi.org/10.21474/ijar01/19515.

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The expansion of the halal industry in Malaysia generates a demand for halal-related positions, including halal executive and halal auditor. Higher education institutions in Malaysia that offer halal-related programs are tasked with delivering a halal career-oriented education to cultivate professional graduates prepared for industry employment. Halal graduates should already be familiar with their job scopes, such as applying for the Malaysia Halal certification and developing a Halal Assurance Management System (MHMS) in their workplace. The present studies aim to investigate the integration

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Annisa Az-Zahra Rahmawati and Aminah Swarnawati. "Pengaruh Personal Branding Raisa Andriana Terhadap Keputusan Pembelian Produk Raine Beauty." TUTURAN: Jurnal Ilmu Komunikasi, Sosial dan Humaniora 2, no. 2 (2024): 01–12. http://dx.doi.org/10.47861/tuturan.v2i2.909.

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For a public figure, personal branding needs to be considered to build credibility and have self-value, one of which is Raisa Andriana who started her career as a singer to enter the business in the cosmetics industry. The personal branding he does can be an attraction to indirectly market Raine Beauty products. Based on the said, the purpose of this research is to find out Raisa Andriana's personal branding, the purchase decision on Instagram followers @officialrainebeauty and the influence of personal branding "Raisa Andriana" on the decision to buy Instagram followers @officialrainebeauty.

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Paul, Tosin, William Olosunde, and Orua Antia. "Study of Proximate Composition and Storage Stability of Selected Bakery Products from Developed Wheat-Sologold Sweet Potato Flour." International Journal of Smart Agriculture 1, no. 1 (2023): 24–31. http://dx.doi.org/10.54536/ijsa.v1i1.1831.

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The proximate composition and storage stability of selected bakery products from composite wheat-sologold sweet potato flour (40:60) were investigated. This is crucial to harness the beneficial attributes of the composite flour coupled with the quality of its baked products. Results of the proximate composition of the baked products (bread, biscuit and cake) from composite wheat-sologold sweet potato flour were as follows: moisture content (10.60, 8.20, 6.80%), crude fiber (0.42, 0.38, 0.40%), ash content (1.20, 1.40, 1.30%), protein content (17.10, 16.50, 18.40%), oil extract (5.83, 5.33, 5.3

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K., Vikranth, and Prasad K. Krishna. "Sustained Policies on Technical and Operational aspects of IT Industry – A Case Study of Tata Consultancy Limited." International Journal of Applied Engineering and Management Letters (IJAEML) 3, no. 2 (2020): 13. https://doi.org/10.5281/zenodo.3597586.

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ABSTRACT    Running an IT company in India is one of the challenging jobs in the current scenario because  of changes in IT technologies. Most of the graduates try to get their career in the same field, in  the same reason, there are plenty of IT companies are opens their door to those graduates to do  business  in  the software sector. There are several  industries and numerous companies  in each  industry. Here  each  company  follows different  strategies  to  step up  the  industries  thereby &nb

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Gagliardi, Anna R., Ariel Ducey, Pascale Lehoux, et al. "Factors influencing the reporting of adverse medical device events: qualitative interviews with physicians about higher risk implantable devices." BMJ Quality & Safety 27, no. 3 (2017): 190–98. http://dx.doi.org/10.1136/bmjqs-2017-006481.

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BackgroundPostmarket surveillance of medical devices is reliant on physician reporting of adverse medical device events (AMDEs). Little is known about factors that influence whether and how physicians report AMDEs, an essential step in developing behaviour change interventions. This study explored factors that influence AMDE reporting.MethodsQualitative interviews were conducted with physicians who differed by specialties that implant cardiovascular and orthopaedic devices prone to AMDEs, geography and years in practice. Participants were asked if and how they reported AMDEs, and the influenci

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Galayko, V. V., and A. A. Karpekin. "Managing the reliability of structures in the mechanism of implementation of end-to-end technologies in innovative ecosystem of the department." Вестник Северо-Кавказского федерального университета, no. 5 (2024): 35–42. https://doi.org/10.37493/2307-907x.2024.5.4.

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Introduction. An innovative ecosystem is a condition for achieving the effectiveness of innovations in the mechanism for implementing end-to-end technologies, through managing the reliability of structures carried out at regional enterprises. It has a particular impact on the development of regional industry, ensuring a reduction in the cost of products and economic sectors through the production of high-tech products. Goal. The study identifies the problems affecting the reliability of structures in the system of implementation of end-to-end technologies and specifies the prospects for stimul

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Pransky, Joanne. "The Pransky interview: Dr Paolo Pirjanian, CTO of iRobot Corporation." Industrial Robot: An International Journal 41, no. 1 (2014): 1–5. http://dx.doi.org/10.1108/ir-11-2013-423.

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Purpose – PhD/inventor builds consumer robot start-up company based on low-cost, groundbreaking visual simultaneous localization and mapping (vSLAM) visual sensors and NorthStar® navigation technologies that sells for nearly $75 million dollars 12 years later. The following article is a “Q&A interview” conducted by Joanne Pransky of Industrial Robot Journal as a method to impart the combined technological, business, and personal experience of a prominent, robotic industry engineer-turned entrepreneur regarding the evolution, commercialization, and challenges of bringing a technological inv

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Fedulin, A. A., E. S. Pogrebova, O. E. Afanasiev, and A. V. Afanasieva. "Socially beneficial tourism programs for young people: The forms and directions of their organization and implementation." Services in Russia and Abroad 17, no. 3 (2023): 5–20. https://doi.org/10.5281/zenodo.8140211.

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<em>The youth tourism development is largely consistent with the global trend of travel conceptualization, expressed in the request for non-standard experience and impressions. Along with this, volunteer tourism is getting popular since it provides opportunities for applying one's own efforts to solving local and global environmental and socio-economic problems. All this makes the socially beneficial component of tourism programs a mechanism for creating a unique tourism offer. At the same time, people in Russia relate ambiguously to introducing socially useful work into certain areas of p

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Lay, Jihan. "A Exploratory Study on Developing a Business Model for Potato-Based Startup “Potato Lab”." International Student Conference on Business, Education, Economics, Accounting, and Management (ISC-BEAM) 2, no. 1 (2024): 1085–93. http://dx.doi.org/10.21009/isc-beam.012.69.

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Exploratory Study on Developing a Business Model for Potato-Based Startup “Potato Lab” Potato Lab represents an innovation in the snack food industry, specifically offering baked potato products with a variety of appealing flavors and toppings. Amid the rising consumption of potatoes in Indonesia, particularly in urban areas, Potato Lab seizes this opportunity by providing baked, not fried, products to offer a healthier choice for consumers. This study aims to explore consumer preferences for Potato Lab's products and assess the impact of product innovation on competitive advantage and sales.

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Ranasinghe, Meththa, Ioannis Manikas, Sajid Maqsood, and Constantinos Stathopoulos. "Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review." Sustainability 14, no. 2 (2022): 605. http://dx.doi.org/10.3390/su14020605.

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Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research

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Cardone, Gaetano, Martina Magni, Veronica Marin, et al. "Upcycling of By-Products from Autochthonous Red Grapes and Commercial Apples as Ingredients in Baked Goods: A Comprehensive Study from Processing to Consumer Consumption." Antioxidants 14, no. 7 (2025): 798. https://doi.org/10.3390/antiox14070798.

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Lagrein grape (Vitis vinifera L.) pomace and Scilate apple (Malus domestica Borkh.) skin are polyphenol- and antioxidant-rich by-products with promising applications in the food industry. This study investigated the impact of drying and grinding on their antioxidant properties for use in gluten-free baked goods. Regardless of the by-product analysis, the results showed that processing conditions effectively preserved most of the polyphenols. Furthermore, the grape pomace and apple skin flours produced retained approximately 86% and 66% of anthocyanins, respectively. Incorporating these flours

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Болдырев, В. С. "PERSONNEL MOTIVATION SYSTEM ON THE EXAMPLE OF THE RESEARCH AND PRODUCTION ENTERPRISE OF THE PAINT AND PAINT INDUSTRY." Organizer of Production, no. 3 (February 9, 2022): 43–51. http://dx.doi.org/10.36622/vstu.2021.89.31.005.

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Введение. Опытные руководители знают, как много зависит от квалификации и правильной расстановки кадров на предприятии. Однако в последнее время далеко не все уделяют этому должное внимание. В предлагаемой статье описывается комплексный подход в решении вопросов кадровой политики наукоемкого предприятия лакокрасочной отрасли, который может быть интересен научно-техническим организациям, занимающимся разработкой и продвижением наукоемких инновационных технологий и продукции. Данные и методы. Основные методы исследования - теоретические и практические методы, с помощью которых проводилось исслед

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Ahanchi, Mitra, Elizabeth Christie Sugianto, Amy Chau, and Ali Khoddami. "Quality Properties of Bakery Products and Pasta Containing Spent Coffee Grounds (SCGs): A Review." Foods 13, no. 22 (2024): 3576. http://dx.doi.org/10.3390/foods13223576.

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Coffee is one of the most consumed and popular beverages worldwide, and it produces a significant quantity of waste. Spent coffee grounds (SCGs) are one of the major waste products that can be used as an ingredient for creating novel foods. Therefore, the effect of incorporating varying percentages of spent coffee grounds (SCGs) on the quality properties of bakery products and pasta is reviewed. Chemically, SCGs alter protein, fat, fiber, ash, and bioactive compound levels in bakery and pasta products, improving nutritional value and promoting health benefits. The impact of SCGs on the physica

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Shaikin, D. N., M. M. Valieva, and O. V. Kopylova. "Certification issues in training economic personnel for AIC." Problems of AgriMarket, no. 2 (June 30, 2024): 238–47. http://dx.doi.org/10.46666/2024-2.2708-9991.20.

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The goal is to analyze literary sources interpreting the term “certification” and develop recommendations aimed at professional growth and career of graduates of agricultural universities. Methods – comparisons, generalizations. Results – the essence of the concept of “certification” is revealed. The role of this process for students of Kazakh universities is shown in view of development of agricultural economy in the republic, taking into account such principles as economic orientation, internationalization, transformation and autonomy in modern conditions, characterized by the formation of c

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Колесник, Наталія. "ЦИФРОВІЗАЦІЯ ПІДГОТОВКИ МОЛОДІ ДО ПІДПРИЄМНИЦЬКОЇ ДІЯЛЬНОСТІ У СФЕРІ КРЕАТИВНИХ ІНДУСТРІЙ". Professional Pedagogics 2, № 29 (2024): 181–88. https://doi.org/10.32835/2707-3092.2024.29.181-188.

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The relevance of this study stems from the significant and growing role of digital technologies in the economy, particularly within the creative industries, where the digitalization of all aspects of life has become a prerequisite for competitiveness. Aim: To analyze the impact of digitalizing education on the development of entrepreneurial skills among young people. Methods: Theoretical analysis of scientific, industry-practical, reference, and educational literature to explore the influence of digitalized education on preparing youth for entrepreneurial activities in the creative industries;

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Zavhorodnya, Elizaveta O., and Tetyana M. Melnyk. "Theoretical Concept of the Competitive Environment in Information and Communication Technologies: Subjects, Objects and Means of Competition." Business Inform 12, no. 563 (2024): 92–103. https://doi.org/10.32983/2222-4459-2024-12-92-103.

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The study is focused on forming a theoretical perspective on the objects and means of competition relevant to definite subjects of competition in the global market of information and communication technologies (ICT market), since such a comprehensive understanding is important for making strategic decisions, promoting economic development, optimising the career growth of specialists and adapting educational programmes to the emerging needs and requirements of the ICT market. The aim of our research is to elucidate the nature of the interactions and relationships among the key elements of the c

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Kumar, Yashwant, Nishant Kumar Ariya, Dr Md Khalid Khan, and Dr Satyananda Swain. "Development of Hazelnut Powder Fortified Ragi Cookies." International Journal for Research in Applied Science and Engineering Technology 11, no. 5 (2023): 7138–41. http://dx.doi.org/10.22214/ijraset.2023.53381.

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Abstract: Baking Industry is considered as one of the major part of food processing in India. Bakery products have become popular among different sections of the population due to increased demand for convenience foods. Cookies among the bakery products are most important in the world. These are an important food product used as by children and adults. Cookies differ from other baked products like cakes and breads. Because of low moisture content which ensures that they are free from microbial spoilage and confer long shelf life in the product.

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Semenova, T. S., A. E. Didikov, and O. I. Sergienko. "Simulation modeling as a tool for predicting the quality of wastewater treatment in food production." E3S Web of Conferences 524 (2024): 02019. http://dx.doi.org/10.1051/e3sconf/202452402019.

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The possibility of using simulation modeling to predict the quality of wastewater treatment in food production is considered using the example of the baking industry. Using the GPS-X 8.0 software product, the efficiency of wastewater treatment processes at local wastewater treatment plants for the production of bakery products, confectionery products and mixed-type production with the production of bakery products, small baked goods and confectionery production was studied. It is shown that the use of a systematic approach ensures the development of effective local facilities for wastewater tr

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Ordóñez-Santos*, Luis E., Jessica Esparza-Estrada, and Pedro Vanegas-Mahecha. "Effect of Baking Temperature on Carotenoids and Provitamin A in Bread made with Mandarin (Citrus reticulata) Epicarp Extract." TecnoLógicas 26, no. 58 (2023): e2755. http://dx.doi.org/10.22430/22565337.2755.

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Consumers are interested in products with functional properties that contribute to their well-being and health. An alternative source of functional ingredients would be the by-products of the citrus industry, which can be used as natural additives in baked products. Therefore, the objective of this study was to evaluate the effect of temperature on the concentration of carotenoids and provitamin A when baking bread in a temperature range of 160-200 ºC. We studied the thermal degradation kinetics and thermodynamic parameters of the carotenoids β-carotene, α-carotene, β-cryptoxanthin, lycopene,

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Saeid, A., S. Hoque, U. Kumar, et al. "Comparative studies on nutritional quality of commercial wheat flour in Bangladesh." Bangladesh Journal of Scientific and Industrial Research 50, no. 3 (2015): 181–88. http://dx.doi.org/10.3329/bjsir.v50i3.25581.

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Cereal industry and its derived products have a large economic and social importance worldwide. Baking industries are extensively using wheat flour to produce various baked products. Therefore, in this investigation it is intended to study and determine proximate, physicochemical, functional properties of six brand of wheat flour in Bangladesh. The entire brand had moisture contents: 9.90-12.48%, protein: 8.67-12.47%, fat: 0.893-1.387% and ash content: 0.387-0.707%. The ACI brand had the highest amount of protein of 12.47% whereas Romoni brand had highest fat of 1.387%, fiber: 0.26%, gluten co

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Das, Muralee, and Susan Myrden. "Asian football: how corruption disrupted marketing value in the game’s largest fan market." CASE Journal 16, no. 5 (2020): 585–614. http://dx.doi.org/10.1108/tcj-11-2019-0116.

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Theoretical basis This case is focused on the allegations of corrupt practices within the strategic leadership at the board level of an international sports organization – the Asian Football Confederation (AFC). The theoretical premise is that the practices and decisions of the AFC’s leadership will have a profound impact on the AFC’s performance. However, because the AFC is the continental governing body, the impact is theorized to be far larger, across an entire industry. In writing the case, the authors were guided by upper Echelons theory (UET) (Hambrick and Mason, 1984; Hambrick, 2007; Ha

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Achmadi, Evita Riviani. "Enzymes as Potencial Source for Clean Label Bakery Product: Part 1, Mechanism and Application Single Enzym." Journal of Food and Agricultural Product 2, no. 2 (2022): 57. http://dx.doi.org/10.32585/jfap.v2i2.2708.

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Background: Increased public awareness of consuming healthy food has driven bakery industry to applied production methods and components of food products that are tailored to the market needs. Food product can be positioned as natural, organic, or free from additives/ preservatives which often referred to clean label trend. Bakery industry commonly using chemical emulsifier as component which improve characteristic and quality baked goods. Usage of chemical component is not appropriate with perception of clean label, although it is not yet clear what a clean label exactly means. Chemical emuls

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Payne, Jessie, Danielle Bellmer, Ravi Jadeja, and Peter Muriana. "The Potential of Bacillus Species as Probiotics in the Food Industry: A Review." Foods 13, no. 15 (2024): 2444. http://dx.doi.org/10.3390/foods13152444.

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The demand for probiotics is increasing, providing opportunities for food and beverage products to incorporate and market these foods as a source of additional benefits. The most commonly used probiotics belong to the genera of Lactobacillus and Bifidobacterium, and traditionally these bacteria have been incorporated into dairy products, where they have a wider history and can readily survive. More recently, there has been a desire to incorporate probiotics into various food products, including baked goods. In recent years, interest in the use of Bacillus species as probiotics has greatly incr

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Lauková, Michaela, Zlatica Kohajdová, Jolana Karovičová, Veronika Kuchtová, Lucia Minarovičová, and Lenka Tomášiková. "Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls." Food Science and Technology International 23, no. 6 (2017): 490–99. http://dx.doi.org/10.1177/1082013217704122.

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Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3. Moreover, it was found that parameters C4 and C5

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Gallardo, Miguel A., M. Esther Martínez-Navarro, Irene García Panadero, José E. Pardo, and Manuel Álvarez-Ortí. "Nutritional Enhancement of Crackers Through the Incorporation of By-Products from the Frozen Pumpkin Industry." Foods 14, no. 14 (2025): 2548. https://doi.org/10.3390/foods14142548.

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The agri-food sector faces the challenge of valorizing by-products and reducing waste. The frozen pumpkin industry generates substantial amounts of by-products rich in nutritional value, especially β-carotene. This study evaluates the nutritional and physical impact of incorporating pumpkin pulp flour (dehydrated and freeze-dried) obtained from by-products into cracker formulation. Crackers were prepared by replacing 10% and 20% of wheat flour with pumpkin flour, assessing the effects based on drying method. Physical parameters (expansion, color, and texture parameters) were measured, in the d

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Nadezhda, Kenijz Andrey Koshchaev Natalia Sokol Ruslan Omarov Sergei Shlykov. "PRODUCTION OF BAKERY PRODUCTS FROM FROZEN DOUGH PIECES USING A CRYOPROTECTANT AS A YEAST CELL STABILIZER." INDO AMERICAN JOURNAL OF PHARMACEUTICAL SCIENCES o6, no. 03 (2019): 6308–15. https://doi.org/10.5281/zenodo.2604252.

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<em>One of the most promising and young technologies in Russia in the baking industry is the production of baked goods from frozen convenience foods. The adoption of such a decision, due to the modern rhythm of life, in connection with which consumers of bakery products, the need for semi-finished products that can be prepared without a large investment in time. The paper presents the results of a study of the effect of pectin as a cryoprotectant. The options for defrosting and baking.</em> <strong>Keywords</strong>: <em>pectin, bakery technology, defrosting, baking, proofing.</em>

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Gutiérrez, Ángel L., Daniel Rico, Felicidad Ronda, Pedro A. Caballero, and Ana Belén Martín-Diana. "The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review." Foods 13, no. 1 (2023): 130. http://dx.doi.org/10.3390/foods13010130.

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The current trend in the food industry is towards “clean label” products with high sensory and nutritional quality. However, the inclusion of nutrient-rich ingredients in recipes often leads to sensory deficiencies in baked goods. To meet these requirements, physically modified flours are receiving more and more attention from bakery product developers. There are various findings in the literature on high hydrostatic pressure (HHP) technology, which can be used to modify various matrices so that they can be used as ingredients in the baking industry. HHP treatments can change the functionality

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Opstad, Leiv, and Robin Valenta. "Non-Linear Economies of Scale in Food Production: The Case of Norwegian Bakeries." International Journal of Applied Economics, Finance and Accounting 14, no. 2 (2022): 182–93. http://dx.doi.org/10.33094/ijaefa.v14i2.695.

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The bakery industry has a rich history. Its modern forms involve both manufacturing products and delivering them to customers. Both small bakers and large producers sell their products to the supermarket. The largest bakeries export a wide variety of baked foods. The sector is a large employer and it has been thoroughly studied internationally. However, only a small number of studies have analysed the baked goods sector, often due to the lack of categorization of bakeries in the data. In this article, we use public statistics on Norwegian bakeries to study their economies of scale. The profita

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Kwofie, Adelaide Spio, and Mary Alahare Agambire. "Development of Sorghum-Based Shortbread Biscuits." EAS Journal of Nutrition and Food Sciences 6, no. 02 (2024): 54–62. http://dx.doi.org/10.36349/easjnfs.2024.v06i02.003.

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Sorghum has proven to be a super-rich component of nutrition and adds a superb flavour to gluten-free baking. The purpose of this study was to develop shortbread biscuits from sorghum flour. The objectives of the study are to develop a shortbread biscuit using sorghum flour and to determine whether the sorghum-based shortbread biscuits would be acceptable to consumers commercially. To produce biscuits from sorghum flour, sorghum was milled, sieved, mixed, rolled, cut, and baked. An experimental and a descriptive approach design was used for the study. Sixty (60) respondents were purposively se

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Cseh, Fruzsina. "Käsitööoskus väljasuremise äärel: ratassepa käsitööoskuste kadumine / A craft on the brink of extinction: The loss of the wheelwright’s craf." Studia Vernacula 10 (November 5, 2019): 46–65. http://dx.doi.org/10.12697/sv.2019.10.46-65.

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Taking into consideration the lives of the craftsmen, as influenced by the changing social and economic conditions and being aware of their memories, is beneficial not only for understanding the technical aspects of wheeler’s craft but also for following the loss of workmanship in their biographies and attitude. During my fieldwork in the settlements of Northeastern and Eastern Hungary and Bácska (Serbia) between 2006 and 2011, I focused on former wheelwrights working in the handicraft industry. Studying the loss of knowledge raises new questions regarding the research methodology of dis

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