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Journal articles on the topic 'Food`s industry'

Author: Grafiati

Published: 4 June 2021

Last updated: 8 February 2022

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1

Belešová, S. "Economic performance of the Slovak food industry." Agricultural Economics (Zemědělská ekonomika) 50, No. 11 (2012): 495–501. http://dx.doi.org/10.17221/5239-agricecon.

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The requirements for compliance with the manufacturing and quality standards and the related investments in the hygienic and structural upgrading of establishments before Slovakia&rsquo;s accession to the European Union meant that the Slovak food processors had to intensify their effort, revise their objectives (where necessary) and increase the volume of investments, particularly during 2003. Many entrepreneurs, particularly in the animal production, decided to go out of business, mainly because the continued operation of obsolete slaughterhouses would require considerable investment effo

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2

McVicker, Robert G. "Food industry perspectives on the mature market." Experimental Gerontology 27, no. 5-6 (1992): 627–31. http://dx.doi.org/10.1016/0531-5565(92)90016-s.

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3

Bozovic, Milan. "Ecological problems in the food industry." Chemical Industry 56, no. 5 (2002): 191–97. http://dx.doi.org/10.2298/hemind0205191b.

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In regard to the development of agricultural and food technologies Yugoslavia up till now has not had a developed strategy of "development of the environment" - an ecological strategy, nor has it in that respect had clearly defined political scientifically-based strategies. Current efforts to define developmental concepts are almost completely neglected, foremost in the "promotion of new ecologically justified technologies" and the formation of national programs of sustainable development. World trends in this area are already directed to the production and promotion of so-called "healthy food

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4

Balogh, Sándor. "Termékek és technológiák minősítése az élelmiszeripari innovációs folyamatban." Jelenkori Társadalmi és Gazdasági Folyamatok 6, no. 1-2 (2011): 7–18. http://dx.doi.org/10.14232/jtgf.2011.1-2.7-18.

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The fact that the food is qualified as w ith a special price determines several o f the factors o f the food industry innovational process. The developer initiating the innovation or an en trepreneur have to can, that in case o f a product developm ent how (onto w hat kind o f consum er need) w ishes to calibrate the product to be developed, how new needs o pened and that which ones the need bars. The food industry product range since peculiarly wide: the so-called ‘lifestyle’ or ‘n o v e l’ extend to foods from the traditional foods. A technology d evelopm ent task w ith a different measure j

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Desmarchais, Alice, Ophélie Téteau, Pascal Papillier, et al. "Bisphenol S Impaired In Vitro Ovine Early Developmental Oocyte Competence." International Journal of Molecular Sciences 21, no. 4 (2020): 1238. http://dx.doi.org/10.3390/ijms21041238.

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Introduction: Bisphenol A (BPA) is a widespread compound in the plastic industry that is especially used to produce baby bottles, food packaging and metal cans. BPA, an endocrine disruptor, leads to alterations in reproductive function and therefore has been banned from the food industry. Unregulated BPA analogues, particularly Bisphenol S (BPS), have emerged and are now used in the plastic industry. Thus, this study aimed to examine the acute effects of low and environmental doses of BPS on ewe oocyte quality and developmental competence, and its mechanism of action, during in vitro maturatio

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6

Slavova, P. "Production processes and product quality in a company of food industry." Trakia Journal of Sciences 13, Suppl.1 (2015): 348–51. http://dx.doi.org/10.15547/tjs.2015.s.01.059.

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7

Mischenko, Oleg Leonidovych. "MANAGEMENT SYSTEM OF INNOVATION AND INVESTMENT DEVELOPMENT OF THE FOOD INDUSTRY." Scientific bulletin of Polissia, no. 3(19) (2019): 98–103. http://dx.doi.org/10.25140/2410-9576-2019-3(19)-98-103.

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Urgency of the research. The article examines the issues of practical problems related to improving the management of innovation and investment development of the food industry in the modern social development.Target setting. Increasing attention to the sectoral structuring of Ukraine's industry, the importance of timely implementation of innovations in the food industry requires finding ways to intensify its innovation and investment development. Actual scientific researches and issues analysis. Problems of sectoral features of innovation and investment development are reflected in the works

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8

Abdelali, Bey Zekkoub, та Besar bin Ngah. "Empirical Analysis of Mcdonald's Fast-Food in Malaysia Based on Halāl Food Regulations in Sūrah Al-Māʾidah". Asian Social Science 15, № 7 (2019): 134. http://dx.doi.org/10.5539/ass.v15n7p134.

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This study tends to monitor the phases of fast food chains industry at MacDonald’s in Kuala Lumpur at Malaysia and check its compliance with Sharia restrictions based on ḥalāl food regulations in Sūrah al-Māʾidah. Besides, this study eyes to make sure that the food is edible and safe from any kind of ingredient or component that might harm the consumer’s health or have any negative impact on his religion. The deductive method has been used to conclude the most important sharia restrictions related to the acquisition of ḥalāl food. In addition, a qualitative research method with a case study wa

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9

G. Abril, Ana, Tomás G. Villa, Jorge Barros-Velázquez, et al. "Staphylococcus aureus Exotoxins and Their Detection in the Dairy Industry and Mastitis." Toxins 12, no. 9 (2020): 537. http://dx.doi.org/10.3390/toxins12090537.

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Staphylococcus aureus constitutes a major food-borne pathogen, as well as one of the main causative agents of mastitis in dairy ruminants. This pathogen can produce a variety of extracellular toxins; these include the shock syndrome toxin 1 (TSST-1), exfoliative toxins, staphylococcal enterotoxins (SE), hemolysins, and leukocidins. S. aureus expresses many virulence proteins, involved in evading the host defenses, hence facilitating microbial colonization of the mammary glands of the animals. In addition, S. aureus exotoxins play a role in the development of both skin infections and mastitis.

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10

Liu, Yong, Dazheng Wang, Xueshuang Len, and Yazhou Xiong. "Study on Frozen Food Industry\'s Integrated Information Management Strategy Based on ERP." Advance Journal of Food Science and Technology 6, no. 11 (2014): 1249–54. http://dx.doi.org/10.19026/ajfst.6.191.

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11

Jafarnejad, Ahmad, Ali Mohaghar, Manochehre Manteghi, and Mehrdad Yasaei. "Explore Critical Success Factors of New Product Development in Iranian\'s Food Industry." Research Journal of Applied Sciences, Engineering and Technology 8, no. 9 (2014): 1052–60. http://dx.doi.org/10.19026/rjaset.8.1069.

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12

Friel, Sharon, Laurel J. Barosh, and Mark Lawrence. "Towards healthy and sustainable food consumption: an Australian case study." Public Health Nutrition 17, no. 5 (2013): 1156–66. http://dx.doi.org/10.1017/s1368980013001523.

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AbstractObjectiveTo articulate a healthy and sustainable (H&S) diet; outline key health and environmental sustainability principles that can be applied in the selection of foods for inclusion in such a diet; and describe a methodology with which to assess the availability and affordability of a H&S food basket.DesignWe synthesized publically available evidence on the environmental impact of different foods from academic, government, industry and non-government sources and constructed a hypothetical H&S equivalent of the typical Australian diet. Based on this, we constructed a weekl

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13

Thomas, Anitha. "Psychological Contract and its Relevance in Fast-Food Industry." Journal of Economics and Behavioral Studies 3, no. 6 (2011): 337–44. http://dx.doi.org/10.22610/jebs.v3i6.288.

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Psychological contracts are defined as the beliefs individuals hold regarding the terms and conditions of the exchange agreement between themselves and their organizations. The study aims at understanding the depth of Psychological contracts at Western Ahmedabad fast- food joints and its relation with employeeâ€™s commitment. It was indeed a challenge to understand Psychological contracts in this particular sector as its growing at a fast pace and evolving a cutthroat competition. Three Psychological Contract Variables- Relational, Balanced and Transactional were employed on 60 crew member fro

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14

Quoquab, Farzana, Nur Zulaikha Mohamed Sadom, and Jihad Mohammad. "Driving customer loyalty in the Malaysian fast food industry." Journal of Islamic Marketing 11, no. 6 (2019): 1367–87. http://dx.doi.org/10.1108/jima-01-2019-0010.

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Purpose Although the importance of halal logo in determining purchase intention has been recognized in the marketing literature, there is a dearth of study that has examined the impact of halal logo toward customer loyalty. To fulfill this gap, this study aims to shed some light on the impact of halal logo toward achieving customer loyalty in the context of fast food industry in Malaysia. More specifically, the objectives of this study are: to examine the direct and indirect effect of halal logo on customer loyalty; to examine the effect of halal logo on trust and perceived reputation; to exam

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15

Metaragakusuma, Andi Patiware, Osozawa Katsuya, and Hu Bai. "An Overview of The Traditional Use of Sago for Sago-based Food Industry in Indonesia." KnE Life Sciences 3, no. 3 (2016): 119. http://dx.doi.org/10.18502/kls.v3i3.382.

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<p>The use of sago had been practiced traditionally since ancient times by people who live in sago producing areas in Indonesia, and it had been able to gradually create sago-based food industry. As a result, sago has become an important raw material. Nevertheless, most sago-based food industry occurs naturally without an integrated comprehensive plan. The processing skills are inherited from the ancestors and handed down to the next generation continuously. In addition, there are many descriptions of the traditional way to prepare foods from sago. Surely, the wider utilization of sago c

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16

Avila-Novoa, María Guadalupe, Maricarmen Iñiguez-Moreno, Jean Pierre González-Gómez, et al. "DETECTION OF ENTEROTOXIN GENES OF Staphylococcus aureus ISOLATES FROM FOOD CONTACT SURFACES IN THE DAIRY INDUSTRY OF JALISCO, MEXICO." Biotecnia 20, no. 2 (2018): 72–78. http://dx.doi.org/10.18633/biotecnia.v20i2.602.

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Staphylococcus aureus is widely distributed in nature, and two of the main sources of S. aureus contamination in the food industry are food handlers and Food Contact Surfaces (FCS). This pathogen is responsible for outbreaks of foodborne illnesses associated with the consumption of milk and dairy products. The aim of this study was to determine the prevalence of toxin-encoding genes in S. aureus isolates from FCS in the Jalisco dairy industry. The presence of enterotoxin genes was investigated by PCR. In this study, we identify 84 S. aureus isolates. Overall, 35.7% of the isolates tested posit

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17

KOLESNYK, V. "MAKING INVESTMENT MANAGEMENT MORE PROFESSIONAL IN FOOD INDUSTRY ENTERPRISES." Economic innovations 21, no. 3(72) (2019): 45–52. http://dx.doi.org/10.31520/ei.2019.21.3(72).45-52.

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Topicality. The article deals with the problems of making investment management more professional in food industry enterprises. There are a lot of problems that rise as a result of use non professional technologies of management for managing investment activity, caused among them by the fast changing environment factors as well as difficult situation in management science and practice of management in Ukraine. Non skilled management making an enterprise unattractive to the investor because raises different risks, leads to a slowdown of project management collaboration or even making such colla

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18

Erginel, Nihal, Sevil Senturk, Cengiz Kahraman, and Ihsan Kaya. "Evaluating the Packing Process in Food Industry Using Fuzzy X and S Control Charts." International Journal of Computational Intelligence Systems 4, no. 4 (2011): 509. http://dx.doi.org/10.2991/ijcis.2011.4.4.10.

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19

Jansson, Anette T., Regina J. Patinvoh, IIona Sárvári Horváth, and Mohammad J. Taherzadeh. "Dry Anaerobic Digestion of Food and Paper Industry Wastes at Different Solid Contents." Fermentation 5, no. 2 (2019): 40. http://dx.doi.org/10.3390/fermentation5020040.

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A large volume of food is being wasted every year, while the pulp and paper industry also generate a large amount of solid wastes on a daily basis, causing environmental challenges around the world. Dry anaerobic digestion (AD) of these solid wastes is a cost-effective method for proper management. However, dry digestion of these waste streams has been restricted due to their complex structure, the presence of possible inhibitors and inappropriate operating conditions. In light of this fact, dry digestion of food waste (FW) and paper wastes (PW) was conducted at different total solid (TS) conc

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20

M.A. Sobaihi, Mamdouh. "The Urban Food-Truck Phenomenon: History, Regulations and Prospect." Review of European Studies 12, no. 1 (2020): 39. http://dx.doi.org/10.5539/res.v12n1p39.

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The city streets and spaces have for the duration of the city&rsquo;s existence provided an area where people may trade and enjoy food. In the twentieth and twenty-first millennium, this activity is changing in form and conception. The food-truck industry is growing throughout the world and in particular in North America. This paper reviews the growth, its origins, its existing situation and prospect. Through a literature review of existing regulations governing the food-truck industry a compilation of these regulations will be made. After a description of the food-truck industry status in

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21

Nauly, Dahlia, Harianto Harianto, Sri Hartoyo, and Tanti Novianti. "Foreign Presence and Industrial Concentration In Indonesian Food Industries." Signifikan: Jurnal Ilmu Ekonomi 9, no. 1 (2020): 69–80. http://dx.doi.org/10.15408/sjie.v9i1.12200.

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Indonesia requires foreign investment to meet the capital needs of the food industries. On the other hand, foreign presence can cause high industrial concentration. This paper analyzes the effect of foreign presence on the concentration of the food industry in Indonesia using panel data from 28 subsectors in the period 2011-2015. The data used is the annual Large and Medium Industries Survey (IBS) data from Statistics Indonesia. The concentration indicators used are the concentration ratio (CR4) and the Herfindahl Hirschman Index (HHI). By using panel regression, the result shows that foreign

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22

Avila-Novoa, María-Guadalupe, Maricarmen Iñíguez-Moreno, Oscar-Alberto Solís-Velázquez, Jean-Pierre González-Gómez, Pedro-Javier Guerrero-Medina, and Melesio Gutiérrez-Lomelí. "Biofilm Formation by Staphylococcus aureus Isolated from Food Contact Surfaces in the Dairy Industry of Jalisco, Mexico." Journal of Food Quality 2018 (August 19, 2018): 1–8. http://dx.doi.org/10.1155/2018/1746139.

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Staphylococcus aureus is an important food-borne pathogen able to form biofilms. This pathogen is responsible for outbreaks of food-borne illnesses associated with the consumption of milk and dairy products. The aim of this study was to evaluate the biofilm-forming ability of S. aureus isolates, recovered from food contact surfaces in the dairy industry of Jalisco, Mexico. A total of 84 S. aureus strains were evaluated. The isolates were characterized phenotypically by culture on Congo red agar plates. The ability of the strains to form biofilms was investigated in 96-well flat-bottomed microt

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23

Cox, Julian. "Real-time testing of foods: the Holy Grail?" Microbiology Australia 25, no. 3 (2004): 30. http://dx.doi.org/10.1071/ma04330.

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The approach to quality assurance and control in the food industry has changed, especially with the widespread implementation of preventative, process-oriented food safety plans grounded in Hazard Analysis Critical Control Point (HACCP) and risk assessment principles. However, microbiological analysis of foods remains critical to the management of quality and safety of food products, particularly with respect to the detection of pathogens. The time to complete tests has decreased significantly but, the required sensitivity of the test, the physiological state of the target analyte, the food ma

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Yusra, Yusra, and Arawati Agus. "Online Food Delivery Service Quality: Does Personal Innovativeness Matter?" Asia Proceedings of Social Sciences 2, no. 3 (2018): 251–55. http://dx.doi.org/10.31580/apss.v2i3.453.

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The emergent of online food delivery (OFD) industry is valued as a new channel in food industry in order to grab more sales and shares and has promoted the competitiveness among the OFD players. Therefore, a sufficient understanding of the nature of the online service industry is very important for service providers in this emerging market. This study attempts to discover the characteristics and necessities of this online service. Using adapted questionnaire from M-S-QUAL (Huang et al., 2015), this study aims to examine the relationships between customers perceived service quality of online fo

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Lili, Wang, Xiao Wenwen, and Wang Chengwei. "A Study of the Export Commodities Structure of China\'s Food Industry and International Competitiveness." Advance Journal of Food Science and Technology 13, no. 1 (2017): 1–6. http://dx.doi.org/10.19026/ajfst.13.3409.

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26

Xiuxiu, Su. "The Empirical Study of Correlation between Food Industry\'s Corporate Social Responsibility and Enterprise Value." Advance Journal of Food Science and Technology 9, no. 6 (2015): 466–70. http://dx.doi.org/10.19026/ajfst.9.1904.

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27

Ruscheva, Darina. "ENVIRONMENTAL ASPECTS OF THE PRODUCTION OF FOOD PRODUCTS." Trakia Journal of Sciences 17, Suppl.1 (2019): 324–28. http://dx.doi.org/10.15547/tjs.2019.s.01.053.

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The purpose of the report is to assess the main environmental aspects of the food products industry in Bulgaria. It focuses on the quantitative dimensions of food products and the opportunities for satisfying their consumption in the country; observance of ecological requirements during the production process, at the entrance and at its exit, as well as in the other units of the food chain: production-storage-transport-realization-consumption. The main result of the study is to outline problems and justify their causes. The conclusions are in the context of national food security, enhancing th

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28

Siler-Marinkovic, Slavica, Dejan Bezbradica, and Petar Skundric. "Microencapsulation in the textile industry." Chemical Industry and Chemical Engineering Quarterly 12, no. 1 (2006): 58–62. http://dx.doi.org/10.2298/ciceq0601058s.

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The application of microencapsulation techniques offers the possibility of producing novel products with many advantages compared to traditional textile products. The microcapsules can introduce important new qualities to garments and fabrics, such as enhanced stability and the controlled release of active compound(s). Although microencapsulation has found application in other business sectors during the last few decades (food, cosmetics Pharmaceuticals), a significant number of microcapsule-based commercial products appeared in the textile industry during the 1990s, while many potential new p

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29

Téteau, Ophélie, Manon Jaubert, Alice Desmarchais, et al. "Bisphenol A and S impaired ovine granulosa cell steroidogenesis." Reproduction 159, no. 5 (2020): 571–83. http://dx.doi.org/10.1530/rep-19-0575.

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Bisphenols, plasticisers used in food containers, can transfer to food. Bisphenol A (BPA) has been described as an endocrine disruptor and consequently banned from the food industry in several countries. It was replaced by a structural analogue, Bisphenol S (BPS). BPA action on the steroidogenesis is one of the mechanisms underlying its adverse effects on the efficiency of female reproduction. This study aimed to determine whether BPS is a safe alternative to BPA regarding GC functions. Antral follicles (2–6 mm), of approximatively 1000 adult ewe ovaries, were aspired and GC purified. For 48 h

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Abdul Halim Lim, Sarina, Jiju Antony, Zhen He, and Norin Arshed. "Critical observations on the statistical process control implementation in the UK food industry." International Journal of Quality & Reliability Management 34, no. 5 (2017): 684–700. http://dx.doi.org/10.1108/ijqrm-03-2015-0035.

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Purpose Statistical process control (SPC) is widely applied for control and improve processes in manufacturing, but very few studies have reported on the successful application of SPC in the food industry, in particular. The purpose of this paper is to critically assess the status of SPC in the UK food manufacturing industry and to suggest future research avenues. Design/methodology/approach A research project was carried out in the UK food manufacturing sector through questionnaires. The results of the study were analysed using descriptive statistics and statistical tests to be applied in the

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Restrepo Molina, Diego Alonso, María Carolina Rodríguez Daza, and Mario Evelio Arias Zabala. "Obtaining nitrite from vegetables sources by fermentative process using nitrate-reducing bacteria Sthaphylococcus carnosus and S. xylosus." DYNA 86, no. 210 (2019): 254–61. http://dx.doi.org/10.15446/dyna.v86n210.77377.

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Sodium nitrate is an essential food additive widely used in cured meats. The increased unfavorable perceptions about chemicals in foods and their repercussions on health have positioned the nitrite as undesirable compound in meat products. Natural and organic ingredients have taken an important place within the consumer preferences. Here, obtaining nitrite from natural source was achieved using nitrate-reducing bacteria Staphylococcus carnosus and S. xylosus. The strains pre-incubation into the celery-based medium allowed the stimulation of nitrate reductase activity. The increased values of s

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Graham, H. "Feed additives – over-regulation or measured response?" Proceedings of the British Society of Animal Science 2009 (April 2009): 245. http://dx.doi.org/10.1017/s1752756200030842.

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A number of major food safety incidents in the 1990’s led to a crisis of confidence in EU consumers. These included the Mad Cow Disease outbreak, starting in the UK in the 1980’s, and the scandals across Europe involving the feeding of dioxins, sludge and pharmaceutical waste to food-producing animals. These incidents had one thing in common – all were connect with animal feed, suggesting this was the weak link in the food chain. In addition, the food industry continued to struggle with the negative publicity of salmonella, E. coli and campylobacter incidents.

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Wang, Siyun, Adam M. Phillippy, Kaiping Deng, et al. "Transcriptomic Responses of Salmonella enterica Serovars Enteritidis and Typhimurium to Chlorine-Based Oxidative Stress." Applied and Environmental Microbiology 76, no. 15 (2010): 5013–24. http://dx.doi.org/10.1128/aem.00823-10.

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ABSTRACT Salmonella enterica serovars Enteritidis and Typhimurium are the leading causative agents of salmonellosis in the United States. S. Enteritidis is predominantly associated with contamination of shell eggs and egg products, whereas S. Typhimurium is frequently linked to tainted poultry meats, fresh produce, and recently, peanut-based products. Chlorine is an oxidative disinfectant commonly used in the food industry to sanitize the surfaces of foods and food processing facilities (e.g., shell eggs and poultry meats). However, chlorine disinfection is not always effective, as some S. ent

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Teng, Phuah Kit, Bernard Lim Jit Heng, and Siti Intan Nurdiana Wong Abdullah. "Consumersâ€™ Switching Preference from Conventional Food to Genetically Modified Food." Asia Proceedings of Social Sciences 2, no. 3 (2018): 24–28. http://dx.doi.org/10.31580/apss.v2i3.228.

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Today, the demand for quality food is increasing and genetically modified food has become part of the Asian diet. Based on the potential of GM food products and Malaysiaâ€™s plan to expand its biotechnology industry, the market for GMO will surge if Malaysian consumers are well-informed on the advantages of GM food products. Therefore, this study proposed nine hypothesis to understand Malaysia consumersâ€™ preference for switch from conventional food to genetically modified food. The result indicates that utilitarian, aversive and informational reinforcement will increase consumersâ€™ preferen

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Tamam, Mohamad Norjayadi, Abang Zainoren Abang Abdurahman, and Firdaus Abdullah. "The Antecedent of Operational Capabilities and Effect on Process Management in Halal food manufacturing firm." Asia Proceedings of Social Sciences 2, no. 3 (2018): 72–76. http://dx.doi.org/10.31580/apss.v2i3.272.

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Interest in operational capabilities and its influence on firmâ€™s competitive advantage and performance have generated a large research stream within the operations management strategy literature particularly in automotive and electronic industry. However, little has been done on the antecedents of operational capabilities leading to process management in food industry particularly on Halal food industry. Specifically, the present study serves as a ground work to examine the operational capabilities dimension and its effect on process management in the Halal food manufacturing industry. Opera

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den AANTREKKER, ESTHER D., WOUTER W. VERNOOIJ, MARTINE W. REIJ, et al. "A Biofilm Model for Flowing Systems in the Food Industry." Journal of Food Protection 66, no. 8 (2003): 1432–38. http://dx.doi.org/10.4315/0362-028x-66.8.1432.

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When bacteria attach to the walls of pipelines, they can form biofilms, which can cause the recontamination of food products. In order to quantify such recontamination, a one-dimensional biofilm model was developed taking into account adsorption, desorption, and the growth of cells. The model consisted of two mass balances describing increases in biofilm formation at the wall and the accumulation of cells in the liquid phase. The necessary parameters for the model were obtained in laboratory biofilm experiments. These experiments involved a flowing system and the use of Staphylococcus aureus a

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Gruzdev, Nadia, Riky Pinto, and Shlomo Sela. "Effect of Desiccation on Tolerance ofSalmonella entericato Multiple Stresses." Applied and Environmental Microbiology 77, no. 5 (2011): 1667–73. http://dx.doi.org/10.1128/aem.02156-10.

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ABSTRACTReducing the available water in food is a long-established method for controlling bacterial growth in the food industry. Nevertheless, food-borne outbreaks of salmonellosis due to consumption of dry foods have been continuously reported. Previous studies showed that driedSalmonellacells acquire high tolerance to heat and ethanol. In order to examine if dehydration also induces tolerance to other stressors, driedSalmonella entericaserotype Typhimurium cells were exposed to multiple stresses, and their viability was assessed. Indeed, desiccatedS. Typhimurium acquired higher tolerance to

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Murniati, Sitti. "Profitability Ratio Analysis and its Effectâ€™s to Firm Value in the Food and Beverage Industry in Indonesian Stock Exchange." Information Management and Business Review 9, no. 4 (2017): 12–17. http://dx.doi.org/10.22610/imbr.v9i4.1894.

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This study aims to analysis the profitability ratio consisting of net profit margin, basic earning power and contribution margin and its effect on firm value in Food and Beverage industry. The data in this study, obtained from the capital market information center with the object of research in Food and Beverage industry listed on the Indonesian Stock Exchange. This study uses secondary data sourced from the financial statements in Food and Beverage industry, published by the Indonesian Stock Exchange in 2012 until 2015. The data analysis method used is multiple regression analysis. After anal

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Narumon, Saardchom. "Bioeconomy as a new S-curve for Thai economy." Agricultural Economics (Zemědělská ekonomika) 63, No. 9 (2017): 430–39. http://dx.doi.org/10.17221/78/2016-agricecon.

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Thai economic growth lags behind all other ASEAN countries because its export dependence along with the political and economic vulnerabilities. With the growing bioeconomy worldwide, Thailand needs a clear bioeconomy roadmap as a new growth engine for its economy. Four potential clusters to build bioeconomy in Thailand include the bioenergy, bio-based industry, bio-food and bio-agriculture, and bio-medicine and health. There are roadmaps for only the first two clusters. The paper discusses the potential bio-based products for the bio-food and bio-agriculture as well as bio-medicine and health

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Mahilarasi, A., Kannaiyan Jaianand, K. Rameshkumar, Paulraj Balaji, and Veeramani Veeramanikandan. "Formulation of Effective Microbial Consortium and Its Application for Industrial Wastewater Treatment." Journal of Drug Delivery and Therapeutics 9, no. 4-s (2019): 111–17. http://dx.doi.org/10.22270/jddt.v9i4-s.3260.

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The present study was conducted for auto mobile industry, food industry and pharmaceutical industries waste water treatment using effective microbial consortium. The effective microorganisms like Acinetobacter pittii, Escherichia coli, Fictibacillus nanhaiensis, Lysinibacillus xylanilyticus and Planococcus maritimus were isolated from respective sources. The microbial consortium was formulated using molasses as medium at pH 3.8 and incubated at 37°C for 3 days. The results showed that the formulated consortium was efficient for industrial waste water treatment and thereby it reduced the enviro

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Ma, Jianfeng, and Juanjuan Liu. "Evaluation and Decomposition of the Innovation Efficiency in China\'s Agricultural and Food Products Processing Industry." Advance Journal of Food Science and Technology 11, no. 3 (2016): 206–11. http://dx.doi.org/10.19026/ajfst.11.2398.

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Saraswati, Erwin. "Analysis of Creating Shared Value in the Food and Beverage Industry." Jurnal Ilmiah Akuntansi dan Bisnis 16, no. 1 (2021): 150. http://dx.doi.org/10.24843/jiab.2021.v16.i01.p10.

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This study analyzed the creating shared value (CSV) concept in the food and beverage industry using descriptive quantitative method. CSV is the practice of creating corporate policies and practices that enhance a company's competitiveness while simultaneously advancing the social and economic conditions in communities in which the company sells and operates. It is considered an enhanced version of CSR, which emphasizes the synchronization between social and economic progress. Thirteen listed food and beverage companies in Indonesia from 2015 to 2017 were analyzed, resulting in 39 firm-year obs

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Ronit, Karsten. "Wyn Grant (ed.), Businesse Interests, Organizational Development and Private Interest An International Comparative Study of the Food Processing Industry, - New York: Walter de Gruyter, 1987,232 s., $ 51.75; Hajo Weber, Unternehmerverbände zwischen Markt,." Politica 20, no. 2 (1988): 222. http://dx.doi.org/10.7146/politica.v20i2.68988.

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Wyn Grant (ed.), Businesse Interests, Organizational Development and Private Interest An International Comparative Study of the Food Processing Industry, - New York: Walter de Gruyter, 1987,232 s., $ 51.75; Hajo Weber, Unternehmerverbände zwischen Markt, Staat und Gewerkschaften. Zur intermediären von Wirtschaftsinteressen, Frankfurt - New York: Campus Verlag, s., DM 55,00.

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Ngouapegne, Chriss Narick Mangoukou, and Elizabeth Chinomona. "Antecedents of Supply Chain Performance: A Case of Food Retail Industry." Journal of Economics and Behavioral Studies 10, no. 3(J) (2018): 23–36. http://dx.doi.org/10.22610/jebs.v10i3.2313.

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Food retail industry plays an important part in gross domestic product (GDP). Buyers and suppliers in this industry work in collaboration with each other to achieve an optimal supply chain performance. The purpose of this study is to investigate the drivers of supply chain performance in the food retail industry in Gauteng province. These drivers are known as buyer- supplier trust (BST), buyer- supplier commitment (BSC) and supply chain relationship longevity (RL). This study adopted a quantitative method where a questionnaire was used to collect data from 429 food retailers in the Gauteng pro

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Palmer, M. "The future for the livestock industry after foot and mouth." BSAP Occasional Publication 28 (2001): 1–12. http://dx.doi.org/10.1017/s1463981500040929.

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The agricultural industry, particularly the livestock section, has been beset by difficulties in recent years, with the wettest year since 1776, the lowest commodity prices since the 1930's in many sectors, and by the widespread outbreak of ‘foot and mouth’ disease (F&M). This epidemic renewed fears for the future in an industry that was just beginning to see a glimmer of hope for better times ahead after many years of depression, with the OECD forecasting in early 2001 that world agricultural markets were poised for a ‘significant recovery‘.Following what with hindsight can be thought of

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STEWART, CYNTHIA M., MARTIN B. COLE, and DONALD W. SCHAFFNER. "Managing the Risk of Staphylococcal Food Poisoning from Cream-Filled Baked Goods To Meet a Food Safety Objective." Journal of Food Protection 66, no. 7 (2003): 1310–25. http://dx.doi.org/10.4315/0362-028x-66.7.1310.

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The International Commission on Microbiological Specifications for Foods (ICMSF) has recently proposed a scheme for the management of microbial hazards for foods that involves the concept of food safety objectives (FSOs). FSOs are intended to specify the maximum levels of hazardous agents required to meet a given public health goal. This scheme offers flexibility for the food industry in terms of allowing the use of alternative but equivalent means for achieving a given FSO. This paper illustrates the application of the ICMSF model via the analysis of the microbiological hazard of Staphylococc

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AbuThahir, Sharmeela-Banu Syed, and Gengeswari Krishnapillai. "How does the Ambience of Cafe Affect the Revisit Intention Among its Patrons? A S on the Cafes in Ipoh, Perak." MATEC Web of Conferences 150 (2018): 05074. http://dx.doi.org/10.1051/matecconf/201815005074.

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Food service industry is growing rapidly as a result of the changing consumer lifestyle. The food service industry is highly competitive due to the increasing number of new entrants offering inventive food products and services. In order to be outstanding in such competitive industry, retailers nowadays opt to emphasize on their store environment. Past studies discovered that store environment stimulates emotions that significantly boost customer revisit intention. As a result, retailers attempt to differentiate their store by combining various environmental stimuli to create an attractive amb

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Chandrayan, Puja. "Biological Function(s) and Application (s) of Pectin and Pectin Degrading Enzymes." Biosciences, Biotechnology Research Asia 15, no. 1 (2018): 87–100. http://dx.doi.org/10.13005/bbra/2611.

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Pectin is an integral part of plant cell wall and since centuries pectin extracted from plants is widely used in food and fruit juice processing. Moreover, in last half century, the applications have also invaded into many bio-processing applications such as pharmaceutical, bioenergy, textile, paper and tea processing. In these growing industries, the use of pectinases has grown with a significant amount i.e. approximately 10 % of total global enzyme market comes from pectinases. Herein comprehensive analyses of information related to structure and function of pectin in plant cell wall as well

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HOGUE, ALLAN T., ERIC D. EBEL, LEE ANN THOMAS, WAYNE SCHLOSSER, NANCY BUFANO, and KATHLEEN FERRIS. "Surveys of Salmonella enteritidis in Unpasteurized Liquid Egg and Spent Hens at Slaughter." Journal of Food Protection 60, no. 10 (1997): 1194–200. http://dx.doi.org/10.4315/0362-028x-60.10.1194.

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In a 1995 national survey of 937 unpasteurized liquid egg samples collected in breaker plants, 179 of 937 samples (19%) were Salmonella enterica serotype Enteritidis (S. Enteritidis) positive. The proportion of unpasteurized liquid egg samples positive for S. Enteritidis was highest in the Northern Region where 106 of 267 samples collected (40%) were S. Enteritidis-positive. These Northern Region results were over three times the S. Enteritidis prevalence detected from the other three regions, whose results ranged between 10% and 12% S. Enteritidis-positive samples. In a 1995 national survey o

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Öncül, Nilgün, and Şeniz Karabiyikli. "Antibacterial effect of verjuice against food-borne pathogens." British Food Journal 121, no. 10 (2019): 2265–76. http://dx.doi.org/10.1108/bfj-11-2018-0746.

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Purpose Nowadays, natural products are preferred for food safety and preservation due to the demand of consumers. The industrial methods which have been in use for a long period of time have had an adverse impact on organoleptic properties of foods or on human health. The purpose of this paper is to investigate the antibacterial effects of unripe grape products on natural and inoculated micro-flora of lettuce as an alternative functional and natural antibacterial agent for consumers and food industry. Design/methodology/approach The antibacterial effects of products on initial micro-flora of l

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