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Journal articles on the topic 'Food Efficiency'

Author: Grafiati

Published: 4 June 2021

Last updated: 19 February 2022

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1

Náglová, Zdenka, and Marie Šimpachová Pechrová. "Subsidies and technical efficiency of Czech food processing industry." Agricultural Economics (Zemědělská ekonomika) 65, No. 4 (2019): 151–59. http://dx.doi.org/10.17221/234/2018-agricecon.

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At present, the New Common Agricultural Policy for the period 2021–2027 has been currently formulated. Future of the agriculture and food industry is now widely discussed. These sectors play an important role, and it is necessary to maintain their competitiveness and sustainability. In this context, the main aim of the paper is to evaluate the technical efficiency of food processing firms by using Stochastic Frontier Analysis applying True Fixed Effect model on production function. It was identified, that increase of subsidies cause a slight increase in the mean of technical inefficiency. Also, the technical efficiency of the firms without subsidies is higher than in the subsidised firms and differs statistically significantly in the time and also with respect to the region of the firm. To summarise, the effect of subsidies is negative as the obtaining of the subsidies is not related to higher technical efficiency.<br />

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2

Tamara, Rudinskaya. "Heterogeneity and efficiency of food processing companies in the Czech Republic." Agricultural Economics (Zemědělská ekonomika) 63, No. 9 (2017): 411–20. http://dx.doi.org/10.17221/1/2016-agricecon.

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In the paper, the observed heterogeneity and technical efficiency of Czech food processing companies are investigated. Recent studies proved that food processing firms’ heterogeneity can influence the result of the efficiency estimation. For the empirical study, the panel data set from the years 2005–2012 containing 2854 observations of 607 food processing companies was used. Variables representing heterogeneity factors were incorporated in the mean of inefficiency term distribution of the Battese and Coelli model (1995). The models were estimated in the form of translogarithmic production function using the Stochastic Frontier Approach. The results indicate the presence of significant heterogeneity among the firms in the analysed branches and among different branches of the food processing industry.

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3

., Khuda Bakhsh, Bashir Ahmad ., and Sarfraz Hassan . "Food Security Through Increasing Technical Efficiency." Asian Journal of Plant Sciences 5, no. 6 (2006): 970–76. http://dx.doi.org/10.3923/ajps.2006.970.976.

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4

Murphy, J., and F. O'Mara. "Group 4. Efficiency of food use." BSAP Occasional Publication 19 (1995): 108–9. http://dx.doi.org/10.1017/s0263967x0003192x.

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5

Oberascher, Claudia, Rainer Stamminger, and Christiane Pakula. "Energy efficiency in daily food preparation." International Journal of Consumer Studies 35, no. 2 (2011): 201–11. http://dx.doi.org/10.1111/j.1470-6431.2010.00963.x.

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6

Djaeni, Moh, S. B. Sasongko, and A. J. B. Van Boxtel. "Enhancement of Energy Efficiency and Food Product Quality Using Adsorption Dryer with Zeolite." International Journal of Renewable Energy Development 2, no. 2 (2013): 81–86. http://dx.doi.org/10.14710/ijred.2.2.81-86.

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Drying is a basic operation in wood, food, pharmaceutical and chemical industry. Currently, several drying methods are often not efficient in terms of energy consumption (energy efficiency of 20-60%) and have an impact on product quality degradation due to the introduction of operational temperature upper 80oC. This work discusses the development of adsorption drying with zeolite to improve the energy efficiency as well as product quality. In this process, air as drying medium is dehumidified by zeolite. As a result humidity of air can be reduced up to 0.1 ppm. So, for heat sensitive products, the drying process can be performed in low or medium temperature with high driving force. The study has been conducted in three steps: designing the dryer, performing laboratory scale equipment (tray, spray, and fluidised bed dryers with zeolite), and evaluating the dryer performance based on energy efficiency and product quality. Results showed that the energy efficiency of drying process is 15-20% higher than that of conventional dryer. In additon, the dryer can speed up drying time as well as retaining product quality.

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7

Bajan, Bartłomiej, Aldona Mrówczyńska-Kamińska, and Walenty Poczta. "Economic Energy Efficiency of Food Production Systems." Energies 13, no. 21 (2020): 5826. http://dx.doi.org/10.3390/en13215826.

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The current global population growth forecast carries with it a global increase in demand for food. In order to meet this demand, it is necessary to increase production, which requires an increase in energy consumption. However, forecasted energy production growth is insufficient and traditional sources of energy are limited; hence, it is necessary to strive for greater energy efficiency in food production systems. The study aimed to compare the economic energy efficiency of food production systems in selected countries and identify the sources of diversification in this field. As a measure of energy efficiency, the indicators of the energy intensity of food production were used in this study. To calculate these indicators, a method based on input-output life-cycle assessment assumptions was used, which enables researchers to obtain fully comparable results between countries. The study showed that despite an increase in energy consumption in the food production systems of the analyzed countries by an average of 27%, from 19.3 EJ to 24.5 EJ, from 2000 to 2014, their energy intensity decreased, on average, by more than 18%, from 8.5 MJ/USD to 6.9 MJ/USD. This means that energy efficiency improvements are possible even under conditions of increased energy consumption, which in turn, means that food production can increase significantly. In the case of developed countries, the main inefficiencies are found in agricultural production, while in developing countries, they are observed in the food industry. Decision-makers should also pay attention to the high level of energy intensity that results from the supply of inputs to agriculture and the food industry because there is great potential for the improvement of energy efficiency in this field, especially because energy consumption associated with supply constitutes a major part of total consumption in the food production systems of developed countries.

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8

Brown, Douglas M., and John M. Antle. "Choice and Efficiency in Food Safety Policy." Southern Economic Journal 63, no. 3 (1997): 819. http://dx.doi.org/10.2307/1061117.

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9

Lipatnikov, V. S., and S. G. Sushich. "EVALUATION OF EFFICIENCY OF A FOOD COMPANY." Economy, labor, management in agriculture, no. 11 (2018): 79–85. http://dx.doi.org/10.33938/1811-79.

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10

Setiawan, A. B., and Fafurida . "The Efficiency Analysis of Food Crop Commodities." KnE Social Sciences 3, no. 10 (2018): 102. http://dx.doi.org/10.18502/kss.v3i10.3122.

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11

Sellers‐Rubio, Ricardo, and Francisco J. Más‐Ruiz. "Technical efficiency in the retail food industry." European Journal of Marketing 43, no. 5/6 (2009): 652–69. http://dx.doi.org/10.1108/03090560910946981.

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12

Wang, Lijun. "Energy efficiency technologies for sustainable food processing." Energy Efficiency 7, no. 5 (2014): 791–810. http://dx.doi.org/10.1007/s12053-014-9256-8.

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13

Lukić, Radojko, and Dragana Vojteski-Kljenak. "Analysis of food retail efficiency in Serbia." Poslovna ekonomija 14, no. 2 (2020): 1–18. http://dx.doi.org/10.5937/poseko18-26786.

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It is well known that the problem of analyzing the efficiency of all companies, including trading companies, is very topical, significant and complex. In the context of the above mentioned, mathematical methods and models are increasingly being applied. With this in mind, this paper explores the effectiveness of food retailers in Serbia using AHP and DEA methods. Of all the observed optimization criteria (cost of goods sold, operating costs, gross margin and net profit), the most significant one was the cost of goods sold. The most efficient food retailer in Serbia is Delhaize Serbia. Mercator-S is inefficient according to DEA analysis. In order to improve the efficiency of food retailers in Serbia, it is necessary to look up to the Western models and apply new business models (private brand, multichannel sales, organic food sales and others) and new concepts of strategic management accounting as well as strengthen the digitalization of business.

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14

Ogundari, K. "Resource-productivity, allocative efficiency and determinants of technical efficiency of rainfed rice farmers: A guide for food security policy in Nigeria." Agricultural Economics (Zemědělská ekonomika) 54, No. 5 (2008): 224–33. http://dx.doi.org/10.17221/246-agricecon.

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This paper analyses the resource-productivity, technical efficiency (TE) and allocative efficiency of rain fed farmers in Nigeria. The results of the parameters that enter the production function shows that herbicide has the highest elasticities, then seeds, followed by fertilizer and land while labour has the least contribution to output. Also, the result for the allocative efficiency based on the computed <i>MVP<sub>x</sub></i> = <i>P<sub>x</sub></i> show that none of the respondents optimally allocated the inputs. However, a greater number of the respondents were found to underutilized variables like land, seeds, fertilizer and herbicide (<i>MVP<sub>x</sub></i> < <i>P<sub>x</sub></i>) while a greater number of the farmers over utilized labour (<i>MVP<sub>x</sub></i> > <i>P<sub>x</sub></i>). But in both cases, it was revealed that the use of more labour decreased the rice production from the study faster than any of the selected variables. The mean TE index was found to be 0.75. This suggests that 0.25 of rice yield is forgone due to inefficiency. The significant gamma (γ) value of 0.873 establishes the fact that a high level of technical inefficiency exists among the sampled farmers. Extension contact and access to credit are found to be significant determinants of TE among the farmers. Hence, agricultural policy makers in Nigeria should focus on how farmers could follow appropriate farm practices in the course of technology adoption to prevent under utilization of farm inputs via the intensification of extension activities in the country and accessibility to credit by farmers should be given more priority. Pursuing these will raise the productivity and efficiency of rice production in the country in the long run.

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15

Alfiero, Simona, Agata Lo Giudice, and Alessandro Bonadonna. "Street food and innovation: the food truck phenomenon." British Food Journal 119, no. 11 (2017): 2462–76. http://dx.doi.org/10.1108/bfj-03-2017-0179.

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Purpose The purpose of this paper is to focus on food truck phenomenon, a particular kind of street food service, identifying two categories of performers: “Traditional Food Truck” (TFT) and “Gourmet Food Truck” (GFT). This paper evaluates and compares the efficiency performance of the main actors. Design/methodology/approach A sample of 41 food trucks in the Northwest of Italy was identified. A survey was carried out to determine the characteristics of the food truck and evaluate the efficiency performance of an output-oriented data envelopment analysis. Findings The two kinds of food trucks provide different levels of efficacy: the data showed that 22 per cent of the food trucks operate efficiently with an average efficiency score of 0.80. The results demonstrate that GFT are more efficient than TFT and confirm that innovation is an important key to competitive advantage in this sector. Research limitations/implications The data collected were related only to the food truckers that operate in the Turin area and the number of variables analysed is limited to certain aspects of production and selling processes. Practical implications The results provided some managerial indicators to improve the level of corporate efficiency, operating on technical decisions. Originality/value This is a pioneer study that analyses how a business based on the combination of tradition and innovation can offer a competitive advantage and strengthen a strong connection to its territory, improving corporate performance.

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16

VODNAR, Dan Cristian, Oana Lelia POP, Francisc Vasile DULF, and Carmen SOCACIU. "Antimicrobial Efficiency of Edible Films in Food Industry." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 43, no. 2 (2015): 302–12. http://dx.doi.org/10.15835/nbha43210048.

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In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for a modern community.In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for modern community.

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17

Gengenbach, M. F., and H. P. Weikard. "Wastewater irrigation, unobservable food quality and the efficiency of local food markets." European Review of Agricultural Economics 37, no. 1 (2009): 27–49. http://dx.doi.org/10.1093/erae/jbp042.

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18

Mezera, J., R. Němec, and J. Špička. "Support of strengthening cooperation and efficiency factors accelerating innovation processes in the food industry." Agricultural Economics (Zemědělská ekonomika) 60, No. 7 (2014): 295–300. http://dx.doi.org/10.17221/173/2013-agricecon.

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The paper deals with the evaluation sub-measures of the &ldquo;Cooperation for development of new products, processes and technologies, respectively the innovation in the food industry&rdquo;. It is a sub-measure under the Rural Development Plan (I. 1.3.2). The rating refers to the current programming period, but it was made in the context of a preparation of the new programming for 2014&ndash;2020. Strengthening of the cooperation and efficiency factors accelerating the innovation processes in food can act as a tool to gain competitive advantage for the future. It was based on the on- line survey on innovation in food companies, which are mainly in addition of supporting the product and process innovation demonstrating the effectiveness of the promotion of energy-reducing effects, increasing productivity and improving systems of logistics and distribution. This survey is indicative only. Therefore, the survey was completed as an analysis of the approved and paid projects on the measure and interview. The support enables the participating businesses to reduce debts; it shows, however, a need of the simplification and shortening of the administration of request, especially by small enterprises. &nbsp;

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19

Tao, Zhang. "The efficiency assessment of food safety in China’s agriculture: a case study of the rice sector." Agricultural Economics (Zemědělská ekonomika) 54, No. 11 (2008): 521–28. http://dx.doi.org/10.17221/265-agricecon.

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Rice is the main food in China’s home consumption and plays an important role in its food security. But, how is the status of food safety and environmental efficiency in China’s agriculture? Obviously, an incorrect manner of pesticide application will hold negative effects on human health and environment. In this article, we develop an analytical framework based on the Luenberger DEA method to calculate the output technical efficiency and input environmental efficiency simultaneously. In the second-stage analysis, the stochastic frontier model is used to estimate the impact of explanatory variables and managerial efficiency on efficiency. We apply the methodology in the empirical case study of China’s rice production for measuring the food safety performance of China’s rice sector.

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20

Shi, Zheyuan Ryan, Yiwen Yuan, Kimberly Lo, Leah Lizarondo, and Fei Fang. "Improving Efficiency of Volunteer-Based Food Rescue Operations." Proceedings of the AAAI Conference on Artificial Intelligence 34, no. 08 (2020): 13369–75. http://dx.doi.org/10.1609/aaai.v34i08.7051.

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Food waste and food insecurity are two challenges that coexist in many communities. To mitigate the problem, food rescue platforms match excess food with the communities in need, and leverage external volunteers to transport the food. However, the external volunteers bring significant uncertainty to the food rescue operation. We work with a large food rescue organization to predict the uncertainty and furthermore to find ways to reduce the human dispatcher's workload and the redundant notifications sent to volunteers. We make two main contributions. (1) We train a stacking model which predicts whether a rescue will be claimed with high precision and AUC. This model can help the dispatcher better plan for backup options and alleviate their uncertainty. (2) We develop a data-driven optimization algorithm to compute the optimal intervention and notification scheme. The algorithm uses a novel counterfactual data generation approach and the branch and bound framework. Our result reduces the number of notifications and interventions required in the food rescue operation. We are working with the organization to deploy our results in the near future.

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21

MIKŠ-KRAJNIK, MARTA, HYUN-GYUN YUK, AMIT KUMAR, et al. "ENSURING FOOD SECURITY THROUGH ENHANCING MICROBIOLOGICAL FOOD SAFETY." COSMOS 11, no. 01 (2015): 69–97. http://dx.doi.org/10.1142/s0219607715500056.

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Food safety and food security are interrelated concepts with a profound impact on the quality of human life. Food security describes the overall availability of food at different levels from global to individual household. While, food safety focuses on handling, preparation and storage of foods in order to prevent foodborne illnesses. This review focuses on innovative thermal and non-thermal technologies in the area of food processing as the means to ensure food security through improving food safety with emphasis on the reduction and control of microbiological risks. The antimicrobial efficiency and mechanism of new technologies to extend the shelf life of food product were also discussed.

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22

Le Révérend, Benjamin J. D., Lisa R. Edelson, and Chrystel Loret. "Anatomical, functional, physiological and behavioural aspects of the development of mastication in early childhood." British Journal of Nutrition 111, no. 3 (2013): 403–14. http://dx.doi.org/10.1017/s0007114513002699.

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Mastication efficiency is defined as the efficiency of crushing food between the teeth and manipulating the resulting particles to form a swallowable food bolus. It is dependent on the orofacial anatomical features of the subject, the coordination of these anatomical features and the consistency of the food used during testing. Different measures have been used to indirectly quantify mastication efficiency as a function of children's age such as observations, food bolus characterisation, muscle activity measurement and jaw movement tracking. In the present review, we aim to describe the changes in the oral physiology (e.g. bone and muscle structure, teeth and soft tissues) of children and how these changes are associated with mastication abilities. We also review previous work on the effect of food consistency on children's mastication abilities and on their level of texture acceptance. The lack of reference foods and differences in testing methodologies across different studies do not allow us to draw conclusions about (1) the age at which mastication efficiency reaches maturity and (2) the effect of food consistency on the establishment of mature mastication efficiency. The effect of food consistency on the development of children's mastication efficiency has not been tested widely. However, both human and animal studies have reported the effect of food consistency on orofacial development, suggesting that a diet with harder textures enhances bone and muscle growth, which could indirectly lead to better mastication efficiency. Finally, it was also reported that (1) children are more likely to accept textures that they are able to manipulate and (2) early exposure to a range of textures facilitates the acceptance of foods of various textures later on. Recommending products well adapted to children's mastication during weaning could facilitate their acceptance of new textures and support the development of healthy eating habits.

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23

Hessen, Dag O. "Efficiency, Energy and Stoichiometry in Pelagic Food Webs; Reciprocal Roles of Food Quality and Food Quantity." Freshwater Reviews 1, no. 1 (2008): 43–57. http://dx.doi.org/10.1608/frj-1.1.3.

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24

Ivannikov, Nikita. "Efficiency of FAO «Food Security Capacity Building» Project." Administrative consulting, no. 1 (2019): 104–10. http://dx.doi.org/10.22394/1726-1139-2019-1-104-110.

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25

Volynets, A., D. Cherevashko, and N. Miedvied. "Ways of enhancing efficiency of food industry enterprises." Bìoresursi ì prirodokoristuvannâ 10, no. 1-2 (2018): 124–28. http://dx.doi.org/10.31548/bio2018.01.016.

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26

Qing, Cheng Lin, JuMong Na, Seog Ju Chang, and Chang Uk Im. "The Cost Efficiency Analysis of JeollaNamdo Food Industry." Journal of the Korean society for quality management 43, no. 4 (2015): 533–44. http://dx.doi.org/10.7469/jksqm.2015.43.4.533.

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27

Muller, Adrian, and Christian Schader. "Efficiency, sufficiency, and consistency for sustainable healthy food." Lancet Planetary Health 1, no. 1 (2017): e13-e14. http://dx.doi.org/10.1016/s2542-5196(17)30012-8.

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28

Bagchi, Aniruddha, Jomon Aliyas Paul, and Michael Maloni. "Improving bid efficiency for humanitarian food aid procurement." International Journal of Production Economics 134, no. 1 (2011): 238–45. http://dx.doi.org/10.1016/j.ijpe.2011.07.004.

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29

Wilkinson, J. M. "Re-defining efficiency of food production by livestock." Advances in Animal Biosciences 1, no. 1 (2010): 363. http://dx.doi.org/10.1017/s2040470010005066.

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30

Maier, Thomas A. "Convention hotel food and beverage operating efficiency profile." Journal of Foodservice Business Research 19, no. 5 (2016): 514–24. http://dx.doi.org/10.1080/15378020.2016.1189751.

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31

Deng, Bo. "Equilibriumizing all food chain chaos through reproductive efficiency." Chaos: An Interdisciplinary Journal of Nonlinear Science 16, no. 4 (2006): 043125. http://dx.doi.org/10.1063/1.2405711.

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32

Yoon, Sang-Ho, and Cheol-Hyung Park. "An Analysis of Efficiency of Sea Food Manufacturing." Journal of Fisheries Business Administration 46, no. 2 (2015): 111–25. http://dx.doi.org/10.12939/fba.2015.46.2.111.

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33

Oustapassidis, K., A. Vlachvei, and O. Notta. "Efficiency and Market Power in Greek Food Industries." American Journal of Agricultural Economics 82, no. 3 (2000): 623–29. http://dx.doi.org/10.1111/0002-9092.00051.

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34

Wilbey, R. A. "Energy Efficiency and Management in Food Processing Facilities." International Journal of Dairy Technology 63, no. 3 (2010): 470–71. http://dx.doi.org/10.1111/j.1471-0307.2010.00570.x.

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35

Vellini, Michela, Marco Gambini, and Tommaso Stilo. "High-efficiency cogeneration systems for the food industry." Journal of Cleaner Production 260 (July 2020): 121133. http://dx.doi.org/10.1016/j.jclepro.2020.121133.

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36

Min, Ha-Na, Suk-Woon Kim, and Kyu-Wan Choi. "Analysis on Efficiency of Food Material Distributors and Food Service Companies by DEA." Journal of The Korean Society of Food Culture 31, no. 4 (2016): 339–47. http://dx.doi.org/10.7318/kjfc/2016.31.4.339.

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37

Kanis, E., and W. J. Koops. "Daily gain, food intake and food efficiency in pigs during the growing period." Animal Science 50, no. 2 (1990): 353–64. http://dx.doi.org/10.1017/s0003356100004803.

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ABSTRACTThe non-linear model y = ae(−hW−c/W) was fitted to weekly calculated daily gain (DG), daily food intake (FI) and food efficiency (FE) of 653 barrows and gilts fed ad libitum or restrictedly during a growing period from 27 to 108 kg live weight. Where y was DG, FI or FE, W was live weight and a, b and c were parameters. The model fitted well to the expected course of the traits, with an accuracy similar to that of quadratic polynomials. Parameters for one trait could simply be derived from the parameters for the other two traits. For each trait, four basic patterns were distinguished, depending on the signs of b and c. Curves with a maximum (b > 0 and c > 0) occurred most frequently. In cases of curves with a maximum, the model could be reparameterized to a model with parameters having a simple biological meaning.Coefficients of determination in barrows averaged 0·29 for DG, 0·88 for FI and 0·45 for FE, whereas these values were somewhat lower in gilts. With ad libitum feeding, a DG curve with a maximum was fitted in proportionately 0·83 of the barrows and 0·61 of the gilts. The maximum DG was on average at live weights of 64 kg for barrows and 77 kg for gilts. A maximum in the FI curve was predicted in proportionately 0·60 of the barrows and 0·39 of the gilts. Curves for DG and FI in gilts were less curvilinear than in barrows. FE curves, with ad libitum feeding, had a maximum in proportionately 0·59 of the barrows and 0·52 of the gilts. This predicted maximum FE was, on average, before the start of the growing period. Gilts had a higher FE than barrows from 35 kg body weight onwards, and the difference increased with increasing live weight. Differences in FE between ad libitum and restricted feeding were small, with a tendency for animals fed at a restricted feeding level to be more efficient at the end of the growing period.Average FE curves and individual FI or DG curves were used for indirect prediction of individual DG or FI curves, respectively. The correlation between directly and indirectly predicted values of DG and FI at live weights of 30, 65 or 100 kg was about 0·7 in ad libitum fed barrows and gilts, and greater than 0·8 in pigs fed at a restricted level. This indicates that the model is suitable to predict and control the course of individual daily gain by influencing the course of food intake.

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38

Mamasoliev, G'ayratbek Mahamadyusupovich. "Methodological Approaches To Analysis Of The Food Industry Cost Chain And Estimation Of Its Efficiency." American Journal of Applied sciences 03, no. 04 (2021): 138–44. http://dx.doi.org/10.37547/tajas/volume03issue04-19.

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In this article commented methodological approaches on analysis of value chain, and highlighted an aim and tasks of the methods of analysis, besides developed recommendations about using them on practice.

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39

García-Pérez, Pascual, Sonia Losada-Barreiro, Carlos Bravo-Díaz, and Pedro P. Gallego. "Exploring the Use of Bryophyllum as Natural Source of Bioactive Compounds with Antioxidant Activity to Prevent Lipid Oxidation of Fish Oil-In-Water Emulsions." Plants 9, no. 8 (2020): 1012. http://dx.doi.org/10.3390/plants9081012.

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The current industrial requirements for food naturalness are forcing the development of new strategies to achieve the production of healthier foods by replacing the use of synthetic additives with bioactive compounds from natural sources. Here, we investigate the use of plant tissue culture as a biotechnological solution to produce plant-derived bioactive compounds with antioxidant activity and their application to protect fish oil-in-water emulsions against lipid peroxidation. The total phenolic content of Bryophyllum plant extracts ranges from 3.4 to 5.9 mM, expressed as gallic acid equivalents (GAE). The addition of Bryophyllum extracts to 4:6 fish oil-in-water emulsions results in a sharp (eight-fold) increase in the antioxidant efficiency due to the incorporation of polyphenols to the interfacial region. In the emulsions, the antioxidant efficiency of extracts increased linearly with concentration and levelled off at 500 μM GAE, reaching a plateau region. The antioxidant efficiency increases modestly (12%) upon increasing the pH from 3.0 to 5.0, while an increase in temperature from 10 to 30 °C causes a six-fold decrease in the antioxidant efficiency. Overall, results show that Bryophyllum plant-derived extracts are promising sources of bioactive compounds with antioxidant activity that can be eventually be used to control lipid oxidation in food emulsions containing (poly)unsaturated fatty acids.

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40

Frutos, Miriam García-San, Paul J. Pistell, Donald K. Ingram, and Hans-Rudolf Berthoud. "Feed efficiency, food choice, and food reward behaviors in young and old Fischer rats." Neurobiology of Aging 33, no. 1 (2012): 206.e41–206.e53. http://dx.doi.org/10.1016/j.neurobiolaging.2010.09.006.

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Tsang, Andrew H. F., and Winco K. Yung. "Development of an Adaptive Food Preservation System for food quality and energy efficiency enhancement." International Journal of Refrigeration 76 (April 2017): 342–55. http://dx.doi.org/10.1016/j.ijrefrig.2017.02.006.

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Bateson, Melissa, Clare Andrews, Jonathon Dunn, et al. "Food insecurity increases energetic efficiency, not food consumption: an exploratory study in European starlings." PeerJ 9 (May 28, 2021): e11541. http://dx.doi.org/10.7717/peerj.11541.

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Food insecurity—defined as limited or unpredictable access to nutritionally adequate food—is associated with higher body mass in humans and birds. It is widely assumed that food insecurity-induced fattening is caused by increased food consumption, but there is little evidence supporting this in any species. We developed a novel technology for measuring foraging, food intake and body mass in small groups of aviary-housed European starlings (Sturnus vulgaris). Across four exploratory experiments, we demonstrate that birds responded to 1–2 weeks of food insecurity by increasing their body mass despite eating less. Food-insecure birds therefore increased their energetic efficiency, calculated as the body mass maintained per unit of food consumed. Mass gain was greater in birds that were lighter at baseline and in birds that faced greater competition for access to food. Whilst there was variation between experiments in mass gain and food consumption under food insecurity, energetic efficiency always increased. Bomb calorimetry of guano showed reduced energy density under food insecurity, suggesting that the energy assimilated from food increased. Behavioural observations of roosting showed inconsistent evidence for reduced physical activity under food insecurity. Increased energetic efficiency continued for 1–2 weeks after food security was reinstated, indicating an asymmetry in the speed of the response to food insecurity and the recovery from it. Future work to understand the mechanisms underlying food insecurity-induced mass gain should focus on the biological changes mediating increased energetic efficiency rather than increased energy consumption.

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Koops, Sven, Diane Mollenkopf, and Tony Zwart. "Food supply chains: Are efficiency and responsiveness mutually exclusive?" Journal on Chain and Network Science 2, no. 1 (2002): 7–18. http://dx.doi.org/10.3920/jcns2002.x014.

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This article presents the empirical results of a study of strategic change in 291 organisations operating in New Zealand food supply chains. Firms in food-related businesses have been increasingly responsive to changing customer demands and competitive pressures and have introduced substantial product and process changes. This research considers firm-internal and supply chain relationship characteristics as the cause of strategic change. Using structural equation modelling, significant relationships between firm resources and strategic change were sought. Multi-group analyses were used to identify moderating effects of supplier and customer collaboration. The results indicate that resources have an effect on product and process changes. Supplier and customer collaboration were not found to have any moderating effects. The results have important implications for both supply chains and firms in terms of strategic change and the benefits of supplier and customer collaboration.

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Jang, Dong-Heon. "Management Efficiency Analysis of Local Food Stores in Jeonbuk." Journal of Korean Society of Rural Planning 26, no. 2 (2020): 13–24. http://dx.doi.org/10.7851/ksrp.2020.26.2.013.

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Mohd Ali, Mohd Noor, Moi Mohammed Rizki, and Abdul Kader Radiah. "The Efficiency of Halal Processed Food Industry in Malaysia." Global Journal Al Thaqafah 6, no. 1 (2016): 37–46. http://dx.doi.org/10.7187/gjat10120160601.

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Chen, Jinbo, and Kaijun Leng. "Research on Agricultural Food Marketing Circulation Efficiency in China." Advance Journal of Food Science and Technology 6, no. 7 (2014): 873–76. http://dx.doi.org/10.19026/ajfst.6.125.

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Ermolova, O. V., and V. V. Kirsanov. "EFFICIENCY OF INTER-INDUSTRY INTERACTIONS IN AGRI-FOOD COMPLEX." Territory Development, no. 1(19) (2020): 38–43. http://dx.doi.org/10.32324/2412-8945-2020-1-38-43.

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The results of a study of the effectiveness of intersectoral interactions in the agri-food complex are presented. Particular attention is paid to the factors of interindustry balance, changes in interindustry proportions of exchange, and the dynamics of intermediate consumption. The results of the analysis of the interindustry structure of the participation of the stages of food chains in the production of value added are shown. An assessment is given of the possibilities of including industries and enterprises of the complex in global value chains and the necessity of ensuring national control of their priority links is substantiated. The proposals on the development of the mechanism of state support in the context of growing integration dependence are contained.

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Stemberger, Richard S., and John J. Gilbert. "Rotifer Threshold Food Concentrations and the Size-Efficiency Hypothesis." Ecology 68, no. 1 (1987): 181–87. http://dx.doi.org/10.2307/1938818.

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Parry, Martin A. J., and Malcolm J. Hawkesford. "Food security: increasing yield and improving resource use efficiency." Proceedings of the Nutrition Society 69, no. 4 (2010): 592–600. http://dx.doi.org/10.1017/s0029665110003836.

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Food production and security will be a major issue for supplying an increasing world population. The problem will almost certainly be exacerbated by climate change. There is a projected need to double food production by 2050. In recent times, the trend has been for incremental modest yield increases for most crops. There is an urgent need to develop integrated and sustainable approaches that will significantly increase both production per unit land area and the resource use efficiency of crops. This review considers some key processes involved in plant growth and development with some examples of ways in which molecular technology, plant breeding and genetics may increase the yield and resource use efficiency of wheat. The successful application of biotechnology to breeding is essential to provide the major increases in production required. However, each crop and each specific agricultural situation presents specific requirements and targets for optimisation. Some increases in production will come about as new varieties are developed which are able to produce satisfactory crops on marginal land presently not considered appropriate for arable crops. Other new varieties will be developed to increase both yield and resource use efficiency on the best land.

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Hess, Rebecca, Vivianne H. M. Visschers, and Michael Siegrist. "Effectiveness and Efficiency of Different Shapes of Food Guides." Journal of Nutrition Education and Behavior 44, no. 5 (2012): 442–47. http://dx.doi.org/10.1016/j.jneb.2011.09.005.

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