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Relevant bibliographies by topics / The market of bakery products

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Academic literature on the topic 'The market of bakery products'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 May 2022

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Journal articles on the topic "The market of bakery products"

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Duisebayeva, A. M. "Bakery market in Almaty." Problems of AgriMarket, no. 2 (June 30, 2021): 147–51. http://dx.doi.org/10.46666/2021-2.2708-9991.18.

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The goal is to determine the importance and position of products of "Almatynan" LLP and develop recommendations for increasing customer loyalty. For this purpose, the bakery market “Almatynan LLP” is considered as objectives. Customer satisfaction depends not only on specific or individual elements of the enterprise, but is a complex concept in the study of consumer behavior on market, as well as loyalty programs and is considered as one of the options for marketing communications. A feature of consumer goods market is its division into many segments, which have certain target groups of consum

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Terentyev, S. E., and N. V. Labutina. "Features of technology for producing bread and bakery products from frozen semi-finished products." IOP Conference Series: Earth and Environmental Science 979, no. 1 (2022): 012025. http://dx.doi.org/10.1088/1755-1315/979/1/012025.

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Abstract The article provides an in-depth study of one of the most promising areas in modern bakery - the production of bread and bakery products from frozen semi-finished products. The authors highlight the retrospective aspect of the problem, note the peculiarities of the development of this technology in the domestic bakery industry. The article summarizes all known methods of obtaining frozen dough semi-finished products, taking into account the type of product and the manufacturer's capabilities. Frozen semi-finished products are intended for application of the “delayed baking” technology

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Beletskaya, N. M., L. P. Udalova, and L. P. Pashentseva. "INNOVATIVE DIRECTIONS OF BAKERY PRODUCTS MARKET DEVELOPMENT." Herald of the Belgorod University of Cooperation, Economics and Law, no. 2 (2016): 63–69. http://dx.doi.org/10.21295/2223-5639-2016-2-63-69.

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Tauferová, Alexandra, and Eliška Jirsová. "Current Situation with the Sensory Quality of Gluten-Free Bakery Products from the Czech Market Network." MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 11, no. 1 (2022): 17–23. http://dx.doi.org/10.2478/mjfst-2022-0003.

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Abstract A large number of gluten-free baking mixes for making homemade bakery products can be found on the market, in addition to ready-made products – both unpacked and packed. The main objective of this study was to examine the current situation regarding the sensory quality of commercially available gluten-free bakery products on the Czech market. In total, 16 samples were analysed both individually and within groups of unpacked bakery products, packed bakery products, and bakery products made in a technological laboratory using baking mixes. Both a quantitative descriptive analysis and he

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Sychevskyi, Mykola, Oleksandr Shpychak, Olha Kovalenko, Oleksandr Kuts, and Olena Bokii. "Trends and prospects for the development of bakery production in European countries." Ekonomika APK 309, no. 7 (2020): 54–67. http://dx.doi.org/10.32317/2221-1055.202007054.

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The purpose of the article is to assess the development trends of the production of bakery products in the countries of the European space and the possibilities of the national industry to strengthen its positions in the domestic and foreign markets. Research methods. The research used the methods of theoretical generalizations, dynamical, statistical comparisons and groupings  to analyze trends in the development of bakery production and assess the development of individual countries according to the selected system of indicators; economic and statistical analysis  to determine the level of

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Maiboroda, Hanna. "THE STUDY OF CONSUMER BEHAVIOR IN THE MARKET OF BAKERY PRODUCTS IN THE CONDITIONS OF BRAND MANAGEMENT." Three Seas Economic Journal 2, no. 2 (2021): 34–39. http://dx.doi.org/10.30525/2661-5150/2021-2-6.

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Bread and bakery products are the traditional main component of the Ukrainian market basket. However, in recent years, there has been an annual reduction in the consumption of bakery products. According to the state statistics of Ukraine, the average annual consumption of bread products in 2015 was at the level of 103 kg per person, while in 2020 this figure was 98 kg per person. According to experts, one of the main reasons for the decline in this indicator is the decrease in consumer demand. Thus, the study of consumer behavior in the market of bakery products is a very relevant and indispen

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Semyanina, V. A., and A. M. Agapkin. "Russian bakery market in the context of the coronavirus pandemic." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 4 (March 25, 2021): 268 (318)—270 (320). http://dx.doi.org/10.33920/igt-01-2104-04.

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An attempt was made to analyze the state of the Russian market of bread and bakery products in the context of the coronavirus pandemic. The volume of bread sales in Russia has been gradually decreasing since 2000, but during the coronavirus pandemic, it increased by about 3% compared to the same period last year. Consumer preferences of the population have shifted towards socially significant cheap products such as bread and bakery products. English version of the article on pp. 318-320 is available at URL: https://panor.ru/articles/russian-bakery-market-amid-coronavirus-pandemic/66125.html

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Shakhray, T. A., O. V. Vorobyova, and E. P. Victorova. "Main trends of functional bakery products market development." New Technologies 17, no. 3 (2021): 51–58. http://dx.doi.org/10.47370/2072-0920-2021-17-3-51-58.

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Julianti, Elisa, Ridwansyah Ridwansyah, Era Yusraini, and Terip Karo-Karo. "The Diversification of Local Tuber Products for The Result of Gluten-Free Bakery Products." Journal of Saintech Transfer 1, no. 1 (2018): 19–26. http://dx.doi.org/10.32734/jst.v1i1.248.

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Bakery products such as bread, cake and cookies that currently exist in the market are generally made of wheat flour. Some individuals would suffer from allergy in consuming the consumption products that contain gluten which is found in wheat flour.The purpose of this activity is to produce bakery products such as bread, cake and cookies that are gluten free by using local tuber ingredients, i.e. cassava and sweet potatoes. The activity was started with processing cassavas, sweet potatotes, orange sweet potatoes to be powder which then was processed to be various types of bakery products. The

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Aidarova, A. B., and S. M. Abdikhalyk. "Formation of demand, consumption of bread and bakery products in the Republic of Kazakhstan." Problems of AgriMarket, no. 1 (March 15, 2022): 113–19. http://dx.doi.org/10.46666/2022-1.2708-9991.13.

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The goal is to determine the significance of the market of bread and bakery products of the Republic of Kazakhstan. Methods – analysis, synthesis, grouping comparison. Results – based on statistical data, an analysis of the development of bread and bakery products market in dynamics over the past five years is given. The authors emphasized the strategic importance of the bread market as the most significant food product for the majority of the population. The share of regions of the republic in production of bakery and flour products is considered. The factors that reduce efficiency in the ind

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Dissertations / Theses on the topic "The market of bakery products"

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Arroyo, Mariona. "Natural antifungal systems for prevention of mould spoilage in bakery products." Thesis, Cranfield University, 2003. http://dspace.lib.cranfield.ac.uk/handle/1826/7706.

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Growth of spoilage fungi in bread and other bakery products is currently controlled with the addition of weak acid preservatives. Consumers demand more natural products and thus there is a need to reduce the amount of chemical preservatives added to foods, or to identify alternative, more 'natural' antifungal compounds with strong biological activity. This thesis reports on several areas of research undertaken in the project: evaluation of sub-optimal concentrations of existing preservatives, under different environmental conditions, on growth and ochratoxin A (OT A) production by six bread sp

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Assouad, Marie-Christine. "Reformulation packaging studies to delay staling in a bakery product." Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=23866.

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Bakery products are important sources of nutrients in our diet. However, spoilage occurs shortly after baking. After microbial spoilage, the main spoilage problem is staling.<br>Therefore, methods to control staling are of great importance to the bakery industry since staling results in millions of dollars annually in lost revenues.<br>Initial studies using a one variable at a time approach showed that enzymes, guar, algin and pectin gums and high fructose corn syrup could delay staling and resulted in an organoleptically acceptable product. Subsequent optimization studies using a Response Sur

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Pastukhov, Artem. "Calculation of the energy efficiency improving for the bakery products cooling process." Thesis, Сумський державний університет, 2013. http://essuir.sumdu.edu.ua/handle/123456789/31689.

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Currently, because of the increase in energy prices there is a need to create energy-saving technologies in the housing and utilities sector and in various industries. In the food industry this issue matures very serious. Baking industry also does not stand aside. Bakery products production requires the high energy consumption in the technological stages such as baking, proving and cooling. When you are citing the document, use the following link http://essuir.sumdu.edu.ua/handle/123456789/31689

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Alemán, Mercedes. "Strategies to improve the oxidative stability of bakery products fortified with heme iron." Doctoral thesis, Universitat de Barcelona, 2014. http://hdl.handle.net/10803/283545.

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Iron deficiency is the most prevalent nutritional issue worldwide. The fortification of food products could help covering the iron requirements, mainly in certain population groups where prevalence of iron deficiency anaemia is high because its amount in the diet is poor and/or presents low bioavailability. In this regard it is worth to mention that the population groups with higher prevalence of iron deficiency are both women at childbearing age and children. However, iron fortification should take into account several variables that determine its effectiveness being the bioavailability o

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Phillips, Daphne 1956. "Safety studies with proteolytic Clostridium botulinum in high-moisture bakery products packaged under modified atmospheres." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84412.

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Initial challenge studies with spores of proteolytic Clostridium botulinum types A and B (~104 spores/g) showed that while air- and gas-packaged English-style crumpets (aw 0.990) and pizza crust (aw 0.960) were toxic after 42-days storage at ambient temperature (25°C), no neurotoxin was detected in bagels (a w 0.944). Further challenge studies with similarly packaged crumpets inoculated with C. botulinum (~102 spores/g), pre- or post-baking, demonstrated that all crumpets were toxic within 4 to 6 days at 25°C and that toxigenesis preceded spoilage. Furthermore, reformulating crumpets to

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Madiya, Arlette Tupela. "Evaluation of the cost-effectiveness of dried bakery products as feed for small-scale broiler production." Diss., Electronic thesis, 2003. http://upetd.up.ac.za/thesis/available/etd-03232005-130034/.

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Marques, Carla Sofia Santos. "Determinação da vida útil de pastéis sortidos." Master's thesis, ISA/UTL, 2011. http://hdl.handle.net/10400.5/4026.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>This work was carried out for a benchmark company in the food retail sector and aimed to study the shelf-life of four types of assorted pastries: Bolo de arroz, Mil folhas, Palmier recheado and Jesuíta. The cakes were stored after thawing at a temperature of 20 ºC and humidity of 80% up to four days. After these periods the cakes were subjected to microbiological, physicalchemical and sensorial analysis. The values obtained were compared with the INSA (Instituto Nacional de Saúde Dr. Ricardo Jorge) microbiological val

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Scott, Noel Robert. "Tourism trends : evolution of tourism products market /." St. Lucia, Qld, 2003. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe17697.pdf.

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Bass, Emily Barwick. "Introducing new retail products into the market." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/28713.

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Master of Agribusiness<br>Agricultural Economics<br>Kevin Gwinner<br>House-Autry Mills is a food manufacturing company located in Eastern North Carolina. It produces a variety of products including corn meals, breaders, hushpuppies and biscuits. House-Autry Mills has been producing these types of products for over 200 years and is always looking for ways to promote and expand its business. Before House-Autry Mills decides to add a new line of products, it must conduct a lot of research and evaluate the success in this potential market. The purpose of this thesis is to look at the data availabl

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Claus, Achim [Verfasser]. "Pyrolytic Acrylamide Formation and Impact of Agronomic and Technological Factors on its Minimization in Bakery Products / Achim Claus." Aachen : Shaker, 2007. http://d-nb.info/1166511626/34.

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Books on the topic "The market of bakery products"

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Emmett, Suzanne E. European bakery products market. Leatherhead Food R.A., 1990.

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

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Susan, Taylor. The guide to good eating in St. Louis: A treasury of area bakeries, restaurants, specialty food shops, and farms. Fifth Sin Press, 1994.

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

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hhgkhgkg. The European Bakery Products Market. 2nd ed. Leatherhead Food Research Association, 2001.

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

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Euromonitor. Bakery Products: The International Market (Market Direction Reports). Euromonitor PLC, 1997.

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The market for bakery snacks. Find/SVP Pub., 1997.

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

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Parker, Philip M. The 2007 Report on Retail Bakery Products: World Market Segmentation by City. ICON Group International, Inc., 2006.

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Book chapters on the topic "The market of bakery products"

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Moyo, Mukani, Van-Den Truong, Josip Simunovic, et al. "Orange-Fleshed Sweetpotato Puree: A Breakthrough Product for the Bakery Sector in Africa." In Root, Tuber and Banana Food System Innovations. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-92022-7_5.

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AbstractReplacing some of the wheat flour in breads and pastries with OFSP (orange-fleshed sweetpotato) puree can increase the market demand for these nutritious varieties and would offer economic opportunities for smallholders, including women and youths. The technology to make sweetpotato puree has been well developed in industrialized countries since the 1960s. Techniques fine-tuned by RTB allow OFSP puree to be stored in plastic bags for 6 months, without refrigeration. Private companies in Malawi and Kenya are now manufacturing the puree and selling it to bakeries that substitute OFSP puree for up to 40% of the white wheat flour in bread and other baked goods. Consumers like the bread that is sold in supermarkets and bakeries. Food safety protocols ensure that the puree is part of safe, healthy products. The OFSP seed is available to smallholder farmers, who are linked with processors who buy the roots. Business models suggest that processing puree is profitable. The Scaling Readiness approach is helping to ensure that more farmers, processors, and consumers benefit from OFSP.

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Seiler, D. A. L. "Bakery products." In Principles and Applications of Modified Atmosphere Packaging of Foods. Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-6097-5_7.

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Pico, Joana, and Juan Carlos Diego. "Bakery Products." In Food Aroma Evolution. CRC Press, 2019. http://dx.doi.org/10.1201/9780429441837-21.

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Vieira, Ernest R. "Bakery Products." In Elementary Food Science. Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_19.

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Smith, J. P. "Bakery Products." In Principles and Applications of Modified Atmosphere Packaging of Foods. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2137-2_7.

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Seiler, D. A. L. "Bakery products." In Principles and Applications of Modified Atmosphere Packaging of Foods. Springer US, 1998. http://dx.doi.org/10.1007/978-1-4757-6252-5_7.

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Miller, Richard K. "Bakery Products." In Industrial Robot Handbook. Springer US, 1989. http://dx.doi.org/10.1007/978-1-4684-6608-9_64.

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Bathie, George. "Other bakery products." In Baking for Profit. Practical Action Publishing, 2000. http://dx.doi.org/10.3362/9781780444536.007.

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Stauffer, C. E. "Frozen bakery products." In Frozen Food Technology. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_11.

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Pinto, Daniel, Inês Castro, Antonio Vicente, Ana Isabel Bourbon, and Miguel Ângelo Cerqueira. "Functional Bakery Products." In Bakery Products Science and Technology. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118792001.ch25.

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Conference papers on the topic "The market of bakery products"

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Kubicová, Ľubica, and Kristína Predanocyová. "Situation in the Market of Bakery Products." In International Scientific Days 2018. Wolters Kluwer ČR, Prague, 2018. http://dx.doi.org/10.15414/isd2018.s2-1.09.

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

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

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Kostyuchenko, M. N., A. P. Kosovan, I. I. Shaposhnikov та V. V. Martirosyan. "The bakery products market in the globalization economy conditions: institutional сhanges and trends in the development of consumer behavior and competitive strategies". У Proceedings of the 2nd International Scientific conference on New Industrialization: Global, national, regional dimension (SICNI 2018). Atlantis Press, 2019. http://dx.doi.org/10.2991/sicni-18.2019.101.

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Babanazarova, S., Z. A. Kanarskaya, V. M. Gematdinova, T. A. YAmashev, and A. V. Kanarskij. "Modern technologies of specialized bakery products." In Scientific Trends: Questions of exact and technical sciences. ЦНК МОАН, 2019. http://dx.doi.org/10.18411/sciencepublic-12-10-2019-03.

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Shepeleva, N. P., N. A. Shkaeva, and S. D. Shepelev. "Functional Bakery Products in the Nutrition of Athletes." In The International Conference “Health and wellbeing in modern society” (ICHW 2020). Atlantis Press, 2020. http://dx.doi.org/10.2991/ahsr.k.201001.062.

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Terentyev, Sergey E. "Development Of The Russian Bakery Market In The Modern Market Conditions." In Conference on Land Economy and Rural Studies Essentials. European Publisher, 2022. http://dx.doi.org/10.15405/epsbs.2022.02.106.

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Constandache, Mihaela. "NUTRITIONAL EFFICIENCY ANALYSIS OF BAKERY PRODUCTS WITH SPECIAL FUNCTIONALITY." In SGEM 2014 Scientific SubConference on PSYCHOLOGY AND PSYCHIATRY, SOCIOLOGY AND HEALTHCARE, EDUCATION. Stef92 Technology, 2014. http://dx.doi.org/10.5593/sgemsocial2014/b12/s2.072.

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Kruchina-Bogdanov, I. V., L. P. Nilova, S. M. Malyutenkova, and N. V. Naumenko. "Using Capillary Electrophoresis to Determine Acrylamide in Bakery Products." In International scientific and practical conference "AgroSMART - Smart solutions for agriculture" (AgroSMART 2018). Atlantis Press, 2018. http://dx.doi.org/10.2991/agrosmart-18.2018.99.

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Regier, M., H. P. Schuchmann, and E. Hardy. "Pore structure determination in bakery products by magnetic resonance imaging." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060465.

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Zhang, Lu, Remko M. Boom, Xiao Dong Chen, and Maarten A. I. Schutyser. "Recent developments in functional bakery products and the impact of baking on active ingredients." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7593.

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Active ingredients can be supplemented into a bakery product to produce functional food. However, the preservation of the functionality of these active ingredients during baking remains a challenge for food industry. A deeper understanding of the underlying interactions between functionality and baking is highly desired for developing innovative functional bakery products with significant health benefits and high product quality. In this work, recent advances in the development of functional bakery products are reviewed. The interactions between the baking process and the functionality of the

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Reports on the topic "The market of bakery products"

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van Raamsdonk, L. W. D., C. P. A. F. Smits, and B. Hedemann. Proficiency test of detection of packaging material in bakery by-products 2019. Wageningen Food Safety Research, 2020. http://dx.doi.org/10.18174/543274.

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Berry, Steven, and Philip Haile. Identification in Differentiated Products Markets Using Market Level Data. National Bureau of Economic Research, 2010. http://dx.doi.org/10.3386/w15641.

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DeMordaunt, Austin, Smriti Sharma, Merril Stypula, Corinne Charlton, and ShangMin Lin. Market Analysis: Upcycling Natural Gas Into Solid Carbon Products. Office of Scientific and Technical Information (OSTI), 2022. http://dx.doi.org/10.2172/1838316.

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McKeever, David B., and James L. Howard. U.S. forest products annual market review and prospects, 2007-2011. U.S. Department of Agriculture, Forest Service, Forest Products Laboratory, 2011. http://dx.doi.org/10.2737/fpl-rn-0326.

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Howard, James L. U.S. Forest products annual market review and prospects, 1999–2002. U.S. Department of Agriculture, Forest Service, Forest Products Laboratory, 2001. http://dx.doi.org/10.2737/fpl-rn-282.

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Howard, James L. U.S. Forest products annual market review and prospects, 2000-2003. U.S. Department of Agriculture, Forest Service, Forest Products Laboratory, 2002. http://dx.doi.org/10.2737/fpl-rn-287.

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Howard, James L. U.S. forest products annual market review and prospects, 2001-2004. U.S. Department of Agriculture, Forest Service, Forest Products Laboratory, 2004. http://dx.doi.org/10.2737/fpl-rn-292.

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Howard, James L. U.S. forest products annual market review and prospects, 2002–2006. U.S. Department of Agriculture, Forest Service, Forest Products Laboratory, 2006. http://dx.doi.org/10.2737/fpl-rn-302.

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Howard, James L., and Rebecca Westby. U.S. forest products annual market review and prospects, 2004–2008. U.S. Department of Agriculture, Forest Service, Forest Products Laboratory, 2007. http://dx.doi.org/10.2737/fpl-rn-305.

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Howard, James L., and Rebecca Westby. U.S. forest products annual market review and prospects, 2005-2009. U.S. Department of Agriculture, Forest Service, Forest Products Laboratory, 2009. http://dx.doi.org/10.2737/fpl-rn-313.

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