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Faizal Diana-Rose,Mohd Ashhari Zariyawati,Kamarohim Norazlina,Md Nassir Annuar,Othman Manisah
Pág. 836 - 842
The Gross Domestic Product (GDP) of Malaysia has continuously increased from year to year. All industry sectors are responsible for contributing to Malaysia?s GDP, including the food and beverage industry. The sales within the Malaysian food and beverage...
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Mohammed Ismail Alhussam, Jifan Ren, Hongxing Yao and Omar Abu Risha
In recent times, there has been a growing interest in the role of food trade in achieving food security. This study presents a comprehensive analysis of the relationship between food trade and food security within the context of the Belt and Road Initiat...
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Agata Blicharz-Kania, Kostiantyn Vasiukov, Agnieszka Sagan, Dariusz Andrejko, Weronika Fifowska and Marek Domin
Cereal bars are so-called convenience foods. Consumers value these products as a healthier alternative to traditional chocolate bars. Since these snacks usually contain added dried fruit, they have high potential for the utilisation of waste materials fr...
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Mariastela Vrontaki, Christina Adamaki-Sotiraki, Christos I. Rumbos, Anastasios Anastasiadis and Christos G. Athanassiou
Amidst the escalating global demand for protein-rich livestock feed, there?s an urgent call to explore innovative alternatives. Insects, renowned for their rich protein, lipid, and nutrient profiles, offer a sustainable solution. Integrating agricultural...
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Dario Donno, Federica Turrini, Emanuele Farinini, Maria Gabriella Mellano, Raffaella Boggia, Gabriele Loris Beccaro and Giovanni Gamba
Chestnut processing has increasingly grown in recent years. All the processes involved in the chestnut supply chain are characterized by the production of high levels of by-products that cause several environmental and disposal issues. The Castanea spp. ...
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Baiyi Li, Mingxue Yu, Weiping Xu, Lu Chen and Juan Han
Economic profit-driven food adulteration has become widespread in the dairy industry. One of the most common forms of dairy adulteration is the substitution of low-priced milk for high-priced milk. This has prompted regulatory authorities to focus on var...
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Urvashi Sugandh, Swati Nigam, Manju Khari and Sanjay Misra
Regulatory authorities, consumers, and producers alike are alarmed by the issue of food safety, which is a matter of international concern. The conventional approaches utilized in food quality management demonstrate deficiencies in their capacity to suff...
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Jackson Williams, Andrew J. McKune and Nenad Naumovski
Functional foods and beverages are becoming one of the leading food products on the global market today. This is predominately due to the consumer, industry and research-related interests in the use of food-derived products for the management of several ...
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Hasmadi Mamat and Bhesh R. Bhandari
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Adriana Dabija, Lacramioara Rusu and Georgiana Gabriela Codina
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Mihaela Adriana Ti?a, Maria Adelina Constantinescu, Ovidiu Ti?a, Endre Mathe, Loreta Tamo?aitiene and Vijole Bradauskiene
(1) Background: The demand for healthy and nutritious food is growing worldwide. Fermented dairy products are highly valued by consumers for their health benefits. Kefir is a fermented dairy product that brings many benefits to the consumer due to its an...
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Julia Koskar, Kadrin Meremäe, Tõnu Püssa, Dea Anton, Terje Elias, Reelika Rätsep, Mihkel Mäesaar, Karmen Kapp and Mati Roasto
Plant powders with antimicrobial properties can be used in food manufacturing and must comply with the demands of consumers regarding microbiological safety, nutritional value, and sensory properties of foods. The present study aimed to assess the microb...
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Enzo Montoneri, Andrea Baglieri and Giancarlo Fascella
Soluble bio-based substances (SBS) may be isolated from the anaerobic digestate of the organic humid fraction of urban waste; from the whole vegetable compost made from gardening residues and from the compost obtained after aerobic digestion of a mixture...
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Liudmyla Kryvoplias-Volodina,Oleksandr Gavva,Mykola Yakymchuk,Anastasiia Derenivska,Taras Hnativ,Hennadii Valiulin
Pág. 6 - 15
A mathematical and physical model of the critical pneumatic conveying modes has been developed to ensure the calculation and construction of pneumatic product pipelines of continuous operation. The model takes into consideration the technological conditi...
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Olena Kovaliova,Yuriy Tchoursinov,Viktoriia Kalyna,Vitalii Koshulko,Ekaterina Kunitsia,Anton Chernukha,Oleg Bezuglov,Oleg Bogatov,Dmytro Polkovnychenko,Natalia Grigorenko
Pág. 61 - 68
The study reported here has established patterns in the intensive technology for making a biologically active component (the sprouts of legumes) whose germination involved natural fruit acids (citric, malic, grape). The choice of high-quality and safe st...
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Irina Hanganu,Cristina Fleseriu
Pág. 131 - 140
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Arien Anjar Puspitosari Suharso
Pág. 175 - 184
This study aims to analyze and explain the effect of products and prices on purchasing decisions of health food in Malang both partially and simultaneously. The approach uses quantitative-explanatory methods. The population is Malang City Consumer in Bli...
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Sergei Sabadash,Marina Savchenko-Pererva,Oleg Radchuk,Lyudmila Rozhkova,Andreii Zahorulko
Pág. 15 - 21
One of the most common and investigated processes in the food industry is the drying process; this is the final stage of technological protocols that defines quality of a resulting product. It has been established that the drying process intensified due ...
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Irina Hanganu,Cristina Fleseriu
Pág. 131 - 140
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Sanghee Lee and Hyun Jung Kim
The aim of the study was to estimate the dietary exposure to acrylamide (AA) from the consumption of various processed food and to assess the associated health risks in different age groups in Korea. Potato crisps and French fries presented the highest m...
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