Relevant bibliographies by topics / Condiment industry

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters

Academic literature on the topic 'Condiment industry'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 August 2024

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Journal articles on the topic "Condiment industry"

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Djohar, M. Alaksmar, Semuel Marthen Timbowo, and Feny Mentang. "TINGKAT KESUKAAN PANELIS TERHADAP PENYEDAP RASA ALAMI HASIL SAMPING PERIKANAN DENGAN EDIBLE COATING DARI KARAGENAN." MEDIA TEKNOLOGI HASIL PERIKANAN 6, no. 2 (2018): 37. http://dx.doi.org/10.35800/mthp.6.2.2018.19507.

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Product of fish procecing industry called “juice water” contain a lot amino acid compound. The aim of this study was analyze sonsory characteristic of natural condiment made from” juice water” by product of fishery industry , coated with karagenan edible. The method of this study of natural condimenent coated karagenan coating where assessed by trained panelis using by sensory attributes (odor, colour apparance and taste).The result indicate potencial of natural condiment for seasoning development.This research aims to be able to produce natural flavor that made from raw material of liquid waste of stew and coating with edible coating of carrageenan. A natural flavor enhancer, as a food additive, needs to be done a hedonic organoleptic analysis to see the panelist's preference for natural flavorings. The results of a hedonic organoleptic test show that taste and odor are preferred over the texture and appearance of the natural flavorings.
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Chen, Jinhao, Yi Han, Jiaqi Wang, Guijie Liang, and Yenan Zhang. "Strategic Analysis of Chinese Condiment Enterprises." Journal of Innovation and Development 3, no. 1 (2023): 175–77. http://dx.doi.org/10.54097/jid.v3i1.8477.

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The strategic analysis mainly includes analysis of the external environment, internal environment, competitiveness, and other aspects. The article analyzes Haitian Group in the Chinese seasoning industry using the Porter Five Forces model and SWOT model, Hatian as a large domestic brand, brand strategy is a link that cannot be ignored, there are some problems to be solved. Here are some suggestions for reference.
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Novais, Cláudia, Carla Pereira, Adriana K. Molina, et al. "Bioactive and Nutritional Potential of Medicinal and Aromatic Plant (MAP) Seasoning Mixtures." Molecules 26, no. 6 (2021): 1587. http://dx.doi.org/10.3390/molecules26061587.

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Medicinal and aromatic plants (MAPs), worldwide appreciated and used as condiments, dyes, and preservatives, possess several biological properties that justify their continuous application in the food industry. In the present study, the nutritional and chemical profiles, as well as the bioactive properties of four combinations of condiments, sold for seasoning poultry, meat, fish, and salads, were evaluated. Twenty-five phenolic compounds (HPLC-DAD-ESI/MS) were identified, with apigenin-O-malonyl-pentoside-hexoside as the major compound detected in all extracts. Oxalic and citric acids were identified in all mixtures (UFLC-PDA), as well as all the four tocopherol isoforms (HPLC-fluorescence). Regarding bioactivities, the mixtures for meat and salads (TBARS) and meat and poultry (OxHLIA) stood out for their antioxidant potential, whereas for the anti-inflammatory and antitumor properties, the mixtures revealing the greatest results were those for poultry and salad, respectively. In terms of antimicrobial activity, all the mixtures revealed the capacity to inhibit the growth of some bacterial strains. In brief, condiment mixtures showed to be a good source of bioactive compounds, as they confer health benefits, validating the importance of their inclusion in the human diet as a good dietary practice.
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Pathumi Ariyarathna, Himashani Shamika, and Uditha Karunasena. "Exploring potentials to enhance fish sauce industry in Sri Lanka: A review." International Journal of Science and Research Archive 12, no. 1 (2024): 2829–34. http://dx.doi.org/10.30574/ijsra.2024.12.1.1132.

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Fish sauce, an amber-colored liquid derived from the fermentation of fish with sea salt, is a vital condiment in Southeast Asian and East Asian cuisines. Despite its culinary importance, fish sauce remains underutilized in Sri Lanka, where it is predominantly imported, resulting in high costs and substantial foreign exchange outflows. The technology for fish sauce production is relatively simple, presenting an opportunity for local production using abundant fish resources. Various types of fish, including marine, freshwater, and shellfish, are used globally in fish sauce production, and it could harness the nutritional benefits of fish, transforming underutilized species into a valuable condiment. The production process of fish sauce involves salting, fermenting, maturing, filtering, and blending, resulting in a product rich in hydrolyzed proteins and essential minerals. Quality standards are regulated to ensure safety and purity, with a focus on maintaining the distinctive fishy odor and taste characteristic of pure fish sauce. Establishing a local fish sauce industry in Sri Lanka promises economic growth and culinary enrichment. By leveraging local fish resources and employing cost-effective production methods, Sri Lanka can reduce imports of fish sauce, and can utilize fish in a sustainable manner.
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Hassan, Syeda Mona, Shabnum Zulfiqar, Naureen Naeem, et al. "Cinnamon: A Multifunctional Medicinal Plant." Lahore Garrison University Journal of Life Sciences 1, no. 04 (2017): 196–202. http://dx.doi.org/10.54692/lgujls.2017.0104132.

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ABSTRACT: Cinnamon (Cinnamomum zeylanicum), belongs to family Lauraceae, is an evergreen tree, a member of family Lauraceae, has been used in daily routine as a condiment and spice found in tropical area of India. Cinnamon is mainly composed of essential oils and its other constituents are cinnamic acid, cinnamate and cinnamaldehyde. It possesses excellent anti-oxidant, anti-inflammatory, anti-ulcer, hypoglycemic, anti-microbial and hypolipidemic activities. It can be used as safer and useful drug in allergic conditions also. So, cinnamon can be used as a potential constituent in pharmaceutical industry.
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Ullah, Khan Rahmat, Marudhappan Thirugnanasambandam, Rahman Saidur, Kazi Akikur Rahman, and Md Riaz Kayser. "Analysis of Energy Use and Energy Savings: A Case Study of a Condiment Industry in India." Energies 14, no. 16 (2021): 4798. http://dx.doi.org/10.3390/en14164798.

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Electric motors and boilers lead the industrial components which consume the largest portion of energy in an industry. This study explores the energy audit data of the condiment industry in India. The study mainly focuses on the estimation of the load factor, energy use, energy savings and annual bill savings with payback period of the electric motors of the plant. During the audit, it was found that there were several motors running under loaded conditions despite non-availability of variable speed drives installed in the plant. Therefore, variable speed drives are recommended to be installed to save energy by reducing the motors speed by up to 60%. According to the estimation, about 276 MWh, 551 MWh and 827 MWh electrical energy can be saved for 20%, 40% and 60% speed reduction of the motors using variable speed drives, respectively, where in most of the cases the payback period remains below 1 year. Furthermore, some suggestions are made to improve the poor power factor of running motors by using capacitor banks to save the reactive power. Besides, an estimation of energy saving is performed with a 2-ton capacity boiler. Since, there was no heat recovery system in the boiler; an air-preheater is suggested to be installed at the end of flue gas exhausting path of the boiler with the purpose of saving 68 tons of fuel per annum and having a payback period of 12 months. Moreover, a digital monitoring system, namely, “The Smart Joules” has been proposed to be installed in the plant aiming at saving about 3–5% of total energy per annum and having a payback period of 19 months. Finally, a summarization is made concluding in the fact that about 90 MWh energy and 95 tons of fuel can be saved (excluding motor energy savings) per annum by implementing proposed measures with a payback period of 15 months.
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Phumchusri, Naragain. "Time Series and Machine Learning Hybrid Models for Food Condiment Demand Forecasting: A Case Study in Thailand." International Journal of Machine Learning 14, no. 1 (2024): 1–6. http://dx.doi.org/10.18178/ijml.2024.14.1.1149.

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Food industry is one of the most important industries in Thailand. The case-study company is a condiment manufacturer that needs to efficiently manage and plan for their business. One of the most important issues is demand forecasting. The company should precisely forecast their product demands, which will be used for operation planning. This study proposes forecasting models for both short-term and long-term planning for the company’s main condiment products. The proposed models are time series, machine learning and hybrid forecasting models which will be compared with pure time series and machine learning methods. Unlike previous work, this study proposes an innovative hybrid model, i.e., Holt- Winters exponential smoothing and Seasonal Autoregressive Integrated Moving average hybrid with Artificial neural network, which has never been considered previously. The accuracy is measured by mean absolute percentage error (MAPE) where the results are also compared to the method currently used in the company. The results show hybrid forecasting model provides the lowest overall error for both short-term and long-term forecast. The most accurate model from this paper can provide MAPE of 2.07% from short-term forecast and MAPE of 2.20% for long-term forecast (6 months in advance). When comparing with the company’s existing MAPE of 20.05%, the proposed model can increase forecast accuracy effectively.
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Gberikon, G. M., and C. O. Agbulu. "Benefits of Utilizing Starter Cultures in the Fermentation of Glycine max for Production of Condiment in the Food Industry." Research Journal of Microbiology 10, no. 1 (2015): 33–37. http://dx.doi.org/10.3923/jm.2015.33.37.

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Quijano, Ma Florisa T. "Value chain-based development plan for the calamansi (Citrus microcarpa) industry." International Journal of ADVANCED AND APPLIED SCIENCES 10, no. 8 (2023): 140–47. http://dx.doi.org/10.21833/ijaas.2023.08.016.

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Calamansi, a staple condiment in Filipino cuisine, plays a pivotal role in the culinary heritage of the Philippines. The province of Nueva Ecija, situated in Central Luzon, has emerged as the primary producer of calamansi in the region. This study investigates the calamansi industry's dynamics in Nueva Ecija over a six-year period, encompassing 18 municipalities. A comprehensive analysis reveals that 756,136 calamansi trees are cultivated across 1,200 hectares of land, involving 1,481 farmers. Regrettably, both production and cultivation area have witnessed a declining trend during this period, with annual negative growth rates of -3.83% and -0.68%, respectively. Motivated by this concerning scenario, the researcher, a native of Nueva Ecija and a farmer, embarked on an agribusiness research endeavor. Employing a descriptive research approach and value chain analysis, this study scrutinizes the current state of the calamansi industry. Primary data were collected from 50 calamansi growers, while secondary sources included provincial, city, and municipal agriculturists from relevant local government units. The findings unveil key challenges faced by calamansi growers, including high input costs, price manipulation by intermediaries and traders, price fluctuations, and losses due to pest infestations and adverse weather conditions. To enhance competitiveness and ensure the industry's stability, collaborative efforts along the value chain are imperative. This study underscores the need for collective action to promote the sustainability of the calamansi industry in Nueva Ecija, highlighting opportunities for growth and development.
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Sharifi-Rad, Javad, Cristina Quispe, Manoj Kumar, et al. "Hyssopus Essential Oil: An Update of Its Phytochemistry, Biological Activities, and Safety Profile." Oxidative Medicine and Cellular Longevity 2022 (January 13, 2022): 1–10. http://dx.doi.org/10.1155/2022/8442734.

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The genus Hyssopus is widespread in central Asia, East Mediterranean, and Mongolian areas. It has six main species which are used as herbal remedies, such as Hyssopus officinalis which is used as a condiment and flavoring agent in food industry. The other five species are H. ambiguus, H. cuspidatus, H. latilabiatus, H. macranthus, and H. seravschanicus. Its species are used in the treatment of various ailments such as cold, cough, loss of appetite, fungal infection, and spasmodic condition. Its constituents especially essential oils are popularly used as an additive in beverages, foods, and cosmetics. The volatile constituents are used for aroma in the food industry, cosmetic industry, and household products. The important active constituents in its essential oils are β-pinene, pinocamphone, isopinocamphone, and other terpenoids. Hyssopus genus is also bundled with other secondary metabolites including flavonoids luteolin, quercetin, apigenin, and their glucosides, as well as phenolic compounds including ferulic, p-hydroxy-benzoic acid, protocatechuic acid, chlorogenic, and caffeic acid. Combinedly, the extracts of Hyssopus are reported to have potential antiviral and antifungal activities proven using in vitro studies, whereas in vivo investigations have reported the crucial role of Hyssopus extracts in plasma membrane relaxation, cytotoxic, and sedative effects. This plant is believed to be relatively safe at levels commonly used in foods; nevertheless, more studies are needed to determine the safety profile.
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Dissertations / Theses on the topic "Condiment industry"

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Mahmout, Yaya. "Contribution à l'étude de quelques aromates et condiments utilisés au Tchad." Montpellier 2, 1992. http://www.theses.fr/1992MON20281.

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Le travail consiste en l'etude chimique et physico-chimique des extraits volatiles et des huiles essentielles de trois especes de la famille des cyperacees (kyllinga erecta s, cyperus rotundus l, martscus umbellatus v), de deux especes de labiees (ocimum basilicum l, hyptis spicigera l) et de deux especes de composees (tagetes patula l. Chrysanthellum americanum dc). Plusieurs diterpenes originaux ont pu etre separes et caracterises
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Kojoma, Aybar Leslie Magaly. "Propuesta de mejora del proceso de preparación del ají páprika para una empresa agrícola." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas - UPC, 2015. http://hdl.handle.net/10757/581463.

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El tema del presente trabajo es la mejora del proceso de preparación del ají páprika mediante su estandarización y el uso de una tecnología que soporte al mismo para evitar las mermas generadas y las devoluciones por parte del cliente por no cumplir sus requerimientos.
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Kojoma, Aybar Leslie Magaly. "Propuesta de mejora del proceso de preparación del ají páprika para una empresa agrícola." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2013. http://hdl.handle.net/10757/273401.

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El tema del presente trabajo es la mejora del proceso de preparación del ají páprika mediante su estandarización y el uso de una tecnología que soporte al mismo para evitar las mermas generadas y las devoluciones por parte del cliente por no cumplir sus requerimientos.
Tesis
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Books on the topic "Condiment industry"

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Wei, Xiangyun. Zhongguo tiao wei pin chan ye fa zhan yan jiu. Zhongguo qing gong ye chu ban she, 2012.

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(Firm), Packaged Facts, ed. The Condiments market. Packaged Facts, 1991.

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Korobkina, Z. V. Tovarovedenie vkusovykh tovarov. 2nd ed. "Ėkonomika", 1986.

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Dung, Huỳnh Thị. Mắm Việt Nam: Cách chế biến và nghệ thuật thưởng thức. Nhà xuất bản Từ điển bách khoa, 2011.

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Inc, Business Trend Analysts, ed. The Market for salad dressings, sauces and condiments: A product-by-product marketing analysis and competitor profile. Business Trend Analysts, 1988.

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Huỳnh, Thị Dung. Má̆m Việt Nam: Cách ché̂ bié̂n và nghệ thuật thưởng thức. Nhà xuá̂t bản Từ điẻ̂n bách khoa, 2011.

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(Firm), Netscribes. The U.S. market for sauces, spices, seasonings & dressings. Packaged Facts, 2005.

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Rothfeder, Jeffrey. McIlhenny's Gold. HarperCollins, 2007.

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Porjes, Susan. The U.S. Market for Gourmet and Specialty Condiments and Cheese (U.S. Market for Gourmet and Specialty Foods and Beverages). Packaged Facts, 2003.

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Cheng gong jue fei ou ran: "Lao gan ma" de chuang ye shi yu ren sheng zhe xue. Shi shi chu ban she, 2016.

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Book chapters on the topic "Condiment industry"

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El-Shattory, Y., Saadia M. Aly, and M. G. Megahed. "Performance characteristics of some synthetic emulsifiers." In Gums and Stabilisers for the Food Industry 7. Oxford University PressOxford, 1994. http://dx.doi.org/10.1093/oso/9780199634651.003.0006.

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Abstract Many of our foods are emulsions. The commonly recognized ones are milk, butter, mayonnaise, salad dressings, gravies, and ice cream. Some of the other easily recognized emulsions and foods in which emulsions are an important step in production are beverages, cakes, candy, frostings, marshmallow, condiment preparations, shortening, margarine, pickles, flavoring oils, yeasts and eggs (1).
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Vinten-Johansen, Peter, Howard Brody, Nigel Paneth, Stephen Rachman, and Michael Rip. "Forging a London Career, 1838–1846." In Cholera, Chloroform, and the Science of Medicine. Oxford University PressNew York, NY, 2003. http://dx.doi.org/10.1093/oso/9780195135442.003.0005.

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Abstract In October 1838 John Snow “nailed up his colours” as a surgeon at 54 Frith Street, part of the parish of St. Anne-Soho, one of Victorian London’s most densely populated areas. A jumble of trades, shops, markets, offices, and residences, Snow’s new neighborhood was a mixture of the genteel and the humble, of family and industry. Once home to foreign aristocrats and Huguenot immigrants, this part of Soho was by the 1830s an area in flux. At its northern end was Soho Square, built around a central garden, with houses occupied by lawyers, dentists, architects, the publisher Routledge, and Crosse and Blackwell’s manufactory of condiments. At the northwestern edge of the square was the Soho Bazaar, a closed market originally established at the end of the Napoleonic Wars as a venue where the widows and daughters of army officers could rent stalls cheaply by the day to sell their handicraft, mainly jewelry, millinery, gloves, lace, and potted plants. Snow lived at the opposite end, near where Frith dead-ends into King Street.
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Babasaheb, Jige Sandipan. "CHEMICAL CONTAMINANTS OF ENVIRONMENT AND ITS EFFECT ON HEALTH." In Futuristic Trends in Chemical, Material Sciences & Nano Technology Volume 2 Book 12. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2023. http://dx.doi.org/10.58532/v2bs12p2ch3.

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The chemical has wide range in the environment which has contaminate our earth’s land, water and air. This chemical also shows impact environment and human health. Among this containments many comes from the industry and commercial area like roads, parking, oil and chemical spills and storm drains like non point sources. The waste water treatment plants and sewage system also produces chemical containments in the environment. In the ecosystem food chain some containment entered by breakdown and accumulating. The containment accumulated by fish or any other wildlife has been eaten by human and thus it enters into the food chain system. The environmental pollution refers to unwanted or undesirable change in the chemical, physical and biological characters of water, air and soil. It has harmful for living organisms. The noise, heat or light are the chemical substance or energy form of pollution. A contaminate are enters into the body of human by four main route like inhalation, injection, ingestion and absorbed by the skin and eyes. A contaminate substance occurs by absorption via respiratory tract, and it absorbed into blood stream and distributed into throughout of body. The chemicals inhaled into the body in the form of vapors, mists, fumes, fine dust and as aerosols. The symptoms of this chemicals occur through inhalation include eyes, nose and throat irritation. It also shows the symptoms like coughing, headache, dizziness, difficulty in breathing, confusion and collapse. The mixture of many chemical species occurs in air borne particulate so it is not single particle of pollutant. It has solid core with liquid coating shows the complex mixture of aerosols contain liquid small drops and dry solid fragments and solid mixture. It has different in size, shape and chemical composition. It found in earth’s crust from, organic compounds, element of carbon, inorganic ion and metallic compounds. The air quality regulatory the air borne particle defined by his diameter. In the environment many pollutants has affect on human health and also cause different environmental problems like global warming, climate change and acid rain formation. The common surface water and ground water pollutants on lands are organic matter, bacteria, industrial waste, hydrocarbons, agrochemicals, pesticides and household products. The pollutants on the earth occur everywhere it can found in water that we drinks, it occur in air that we breathe and it also found in the food that we can it, these pollutant takes toll on our health. In the year 2015 pollution estimated about nine millions deaths worldwide , the malaria, tuberculosis and AIDS like diseases combined together but pollution has shows three time more deaths. This type of dangerous effect of chemicals condiments occur on the human health
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