scholarly journals Review of novel human β‐coronavirus (2019‐nCoV or SARS‐CoV‐2) from the food industry perspective—Appropriate approaches to food production technology

2020 ◽  
Vol 8 (10) ◽  
pp. 5228-5237
Author(s):  
Mohammad Goli
Keyword(s):  
Production Technology ◽  
Food Production ◽  
Food Industry

scholarly journals Development of Cupcake Production Technology Using Rye Flour

2021 ◽  
pp. 195-198
Author(s):  
N.G. Hovhannisyan ◽  
A.P. Vanoyan
Keyword(s):  
Energy Consumption ◽  
Production Technology ◽  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
New Technologies ◽  
Healthy Diet ◽  
Technological Equipment ◽  
Rye Flour ◽  
Confectionery Products

Functional food production has become relevant, particularly in recent years, related to technical advancement, reduction of physiological energy consumption and imbalance in labor capacity. Healthy diet is one of the most important factors describing the health of country’s population. In this regard development of new technologies for manufacturing new range of flour confectionery products is considered to be quite actual, while functional food production technology is of significant importance from the prospect of food industry development on the whole. The recommended technology can be easily introduced in the production with no need for additional technological equipment.

PEAS AND PRODUCTS OF ITS PROCESSING OF - NONCONVENTIONAL RAW MATERIAL RESOURCES

2020 ◽  
Author(s):  
D.Y. Bolgova ◽  
◽  
N.A. Tarasenko ◽  
Z.S. Mukhametova ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Food Production ◽  
Food Industry ◽  
Raw Material ◽  
Plant Proteins ◽  
Material Resources ◽  
The Rich

Nutrition is an important factor that affects human health. The use of plant proteins as various additives in food production has now been actively developed. The rich chemical composition of pea grains determines the possibility of application in the food industry. Peas are characterized by good assimilability and degree of digestion.

Innovations in Food Production - Status and Directions of Development

2012 ◽  
Vol 7 (2) ◽  
pp. 183-193
Author(s):  
Barbara Grzybowska
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Statistical Data ◽  
New Products ◽  
Technological Innovations ◽  
The Status ◽  
Product Manufacturing ◽  
The Subject ◽  
And Storage

This paper characterises the directions of innovative activities undertaken by food industry enterprises concerning the manufacturing of food products. Based on the subject literature and secondary statistical data, the status of food industry innovativeness and areas of innovative activities related to implementation of technological and non-technological innovations are presented. The activities of enterprises focus on manufacturing new products in response to the ever-changing needs and expectations of consumers. In particular, the production of so-called functional food (which seeks to promote health, minimise the risk of specific diseases, improve psychophysical fitness, lose weight, etc.) is increasingly extensive. Manufacturers must also improve the technologies and techniques of product manufacturing, packaging and storage. 

Identification and Public Acceptance on the Implementation Program of Acceleration of Local Resource Based Diversification of Food Consumption (P2KP - BSL) in Mataram

2016 ◽  
Vol 2 (9) ◽  
pp. 20
Author(s):  
Cahya Sulistyaningsih
Keyword(s):  
Food Consumption ◽  
School Children ◽  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Local Resource ◽  
Initial Stage ◽  
Implementation Program ◽  
Rice Consumption ◽  
Field Schools

Program of acceleration of local resource based diversification of food consumption (P2KP - BSL) has nationally implemented as the initial stage for program socialization since 2009 and simultaneously implemented in 2011. This is a descriptive study. Districts of Sekarbela, Selaparang, and Ampenan were selected as the research focused-areas considering that the three districts have already implemented three sub-programs of P2KP – BSL that are; a) Sub-program of Optimizing Courtyard Utilization, b) Sub-program of Food Processing, c) Sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children. Finding of the study in Mataram town shows that there are seven planned sub-programs of P2KP – BSL; however, due to the limited fund, there only three sub-programs; sub-program of Optimizing Courtyard Utilization, sub-program of Food Processing, and sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children have been realized . Meanwhile, there are four other unimplemented programs; 1) sub-program of Specific Region Food Production Developments, 2) sub-program of Local Food Lift, 3) sub-program of Food Business Development and SMEs, and 4) sub-program of Agro-Food Industry Development. Government has effort to change people's habits aiming to reduce the rice consumption and started to diversify food consumption through a variety of ways - dissemination through print media, electronic media, trainings, and field schools.

scholarly journals Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review

2021 ◽  
Vol 18 (11) ◽  
pp. 5795
Author(s):  
Kgomotso Lebelo ◽  
Ntsoaki Malebo ◽  
Mokgaotsa Jonas Mochane ◽  
Muthoni Masinde
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Food Industry ◽  
Food Packaging ◽  
Agricultural Sector ◽  
Negative Impact ◽  
Anthropogenic Factors ◽  
Chemical Contamination ◽  
Chemical Toxicity ◽  
Chemical Substances

Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.

Identification of Palletizing/Depalletizing Operations in Food Industry Suitable for Robotics

2016 ◽  
Vol 844 ◽  
pp. 19-24 ◽  
Author(s):  
Mikuláš Hajduk
Keyword(s):  
Transport System ◽  
Food Production ◽  
Food Industry

Paper describes palletizing and depalletizing workplaces, which are designed for automation of handling-transport operations in food production plants. First part of the paper describes handling-transport system of palletization/depalletization which is divided into four subsystems. In the second part of the paper there are identified palletizing/depalletizing operations in food industry suitable for robotics. And third part of paper describes possibilities of utilization robots for palletizing/depalletizing processes in the food industry.

scholarly journals 118 Where we are at and evolving in management systems that are consumer focused?

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 48-48
Author(s):  
J Brad Morgan
Keyword(s):  
Food Production ◽  
Food Industry ◽  
Critical Role ◽  
Well Being ◽  
Management Systems ◽  
Major Focus ◽  
Production Chain ◽  
Food Traceability ◽  
Food Integrity ◽  
Strongly Agree

Abstract Begin with the end in mind. Sounds simple enough. In other words, consumer wants, and needs have to be the major focus of everyone in the food production chain. Today’s consumer has questions about food – where it comes from, who’s producing it and how, food safety, animal well-being, environmental impact, labor and human rights as well as business ethics – just to name a few. A study by the Center for Food Integrity (CFI, 2018) found a "trust deficit" that exists between consumers and food companies, federal regulators and farmers. Only 33% of survey respondents said they "strongly agree" that they are confident in the safety of the food they eat, compared to 47% in 2017. Food traceability is no longer an option for manufactures, it’s a requirement. In fact, this increasing focus by consumers on sustainability, health and freshness has placed significant pressure on the food industry to innovate and communicate. This presentation will overview technologies/programs/efforts that are continuing to play an increasingly critical role in how the food we eat is produced, how it is packaged, how it is delivered, how it tastes, feels and smells and how it is reused and repurposed. After all, we are what we eat.

scholarly journals DYNAMICS OF THE ROLE OF THE VORONEZH REGION IN ENSURING FOOD SECURITY OF THE RUSSIAN FEDERATION

2020 ◽  
Author(s):  
A. E. Krupko
Keyword(s):  
Food Security ◽  
Russian Federation ◽  
Food Production ◽  
Food Industry ◽  
Voronezh Region ◽  
The Russian Federation ◽  
Agriculture And Food

This article is devoted to the analysis of the dynamics of the role of the Voronezh region in ensuring food security of the Russian Federation, the features are analyzed and trends in the development of agriculture and food industry in the region are identified, as well as directions for increasing the level and sustainability of food production

scholarly journals “Nanosilicon” and productivity of soybean in the central zone of the Krasnodar region

2020 ◽  
Author(s):  
A.S. Volkova ◽  
◽  
A.A. Mnatsakanyan ◽  
G.V. Chuvarleeva ◽  
◽  
...  
Keyword(s):  
Cell Walls ◽  
Food Production ◽  
Food Industry ◽  
Animal Feed ◽  
Central Zone ◽  
Mineral Fertilizers ◽  
Dry Period ◽  
Pure Silicon ◽  
Soybean Plants ◽  
Abundant Element

This article indicates the results of studies of the effect of various doses of mineral fertilizers with trace elements based on pure silicon – “Nanosilicon” – on the productivity of soybean plants. Soya is a unique crop in its specificity. It is widely used in the food industry, both in the process of human food production, and in the production of animal feed. Silicon is the second most abundant element in the lithosphere of our planet. It increases stress resistance of plants, improves absorbing capacity of the root system, helps plants to retain moisture in the dry period, and strengthens the cell walls of plants. In general, the result was positive regardless of the amount of the preparation used, so the yield increased on average by 12.9 %, oil collection – by 12.8 %, and protein collection – by 15.1 %.

scholarly journals Perceptions of nanotechnology utilization in food: a pilot study

2017 ◽  
Vol 1 (9) ◽  
Author(s):  
Urša Kogovšek ◽  
Boris Kovač ◽  
Katarina Babnik
Keyword(s):  
Pilot Study ◽  
Food Production ◽  
Food Industry ◽  
Science Field ◽  
Perceptions And Attitudes ◽  
Poor Understanding ◽  
Potential Risks ◽  
Lack Of Knowledge

Nanotechnology is a science field that includes research and applications carriedout in the sphere of below 100 nanometers. Nanofood is the result of the usageof nanotechnology in food production, processing, and packaging. The paperpresents results of a pilot study on perceptions of nanotechnology and its use infood production. A questionnaire was developed for the purpose of the study thatmeasured knowledge, perceptions and attitudes towards nanotechnology andnanoproducts in general and in food industry. The results of the analysissuggested lack of knowledge about nanotechnology and its utilisation in foodproduction. Motivation of respondents to purchase nanoproducts is low, mostlydue to perceptions of possible changes in food caused by the use ofnanotechnology. The respondents are aware of their poor understanding ofnanotechnology and perceive potential risks related to the utilisation ofnanotechnology. Education of consumers in relation to nanotechnology and itsutilisation in manucaturing, especially in food production, is a necessary step infuture development of this field.

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