The “Eco–leather” Claim: The Urgent Need for a Mandatory Labelling System for Leather Products at EU Level

2016 ◽  
Vol 7 (2) ◽  
pp. 434-438
Author(s):  
Alessandra Fratini ◽  
Mariacristina Bottino
Keyword(s):  
Food Industry ◽  
Renewable Resource ◽  
Human Consumption ◽  
Animal Remains ◽  
Wide Range ◽  
Definition Of ◽  
By Products ◽  
Labelling System ◽  
Stable Material

Leather is one of the most efficient, natural and renewable resource, a unique and highly versatile material which contributes to the quality of everyday life and has done so for centuries. Due to its resilience, comfort and beauty, leather has played an important role since the beginning of times in satisfying man's clothing and decorative needs. Technically speaking, leather is a fundamental output of the leather tanning industry. Tanneries recover the hides and skins that are discarded by-products of the food industry producing meat for human consumption and convert them into leather, a stable material with a wide range of applications in downstream sectors of the consumer goods industry. Footwear, garment, furniture, automotive and leather goods industries are the most important outlets for EU tanners’ production. More specifically, the footwear Directive provides a definition of “leather”, which reserves the use of the word and its synonyms to products resulting from the processing of animal remains that retain the natural structure of the fibres undamaged.

TESTING AS A METHOD OF CONTROL AND ASSESSMENT OF THE FORMATION OF COMPETENCIES

2021 ◽  
Vol 23 (1) ◽  
pp. 18-23
Author(s):  
Belalov R.М.
Keyword(s):  
Educational Practice ◽  
Testing System ◽  
Test Results ◽  
Present Stage ◽  
Research Issues ◽  
Test Items ◽  
Wide Range ◽  
Level Of Knowledge ◽  
Definition Of

At the present stage, pedagogical tests are one of the most accessible and developed methods for assessing students' knowledge. Evaluation of the results of global research on testing problems showed that the developers of test items pay special attention to the form and their standardization, the processing of test results and the interpretation of the data obtained, methods of automatic test formation. The goal is to study the possibility of using testing to assess the formation of students' competencies. Materials and methods. Theoretical: a review of psychological and pedagogical literature on research issues, analysis, synthesis, generalization, systematization. Results. Testing characterizes a number of properties, the main of which is the objectivity of the assessment of results, the definition of "gaps" in knowledge. The result of testing is obtaining objective information about the quality of knowledge and skills, determining the sections that are the worst learned by the students. All of the above makes it possible to adjust the course of training. Test control can be external, when the subjects are offered a dichotometric range, which contains both completed and unfulfilled tasks on a wide range of issues. During the testing process, students have the opportunity to independently identify gaps in their own knowledge. The study confirms the possibility of using testing in assessing the formation of students' competencies and ultimately provides an increase in the level of knowledge. Conclusion. At the present stage, the introduction of tests into educational practice is an inevitable process, therefore, efforts should be directed to the development of a theoretical platform for the testing system, which will entail an increase in the efficiency of using tests as a form of control.

Production of mealworms for human consumption in Finland: a preliminary life cycle assessment

2017 ◽  
Vol 3 (3) ◽  
pp. 211-216 ◽  
Author(s):  
K. Joensuu ◽  
F. Silvenius
Keyword(s):  
Life Cycle Assessment ◽  
Life Cycle ◽  
Crop Production ◽  
Food Industry ◽  
Animal Feed ◽  
Energy Sources ◽  
Human Consumption ◽  
Emission Energy ◽  
Low Emission ◽  
By Products

Interest in insect production for human consumption is growing in many European countries, including Finland. One of the main justifications for insect-based food products is their lower environmental burden compared to traditional livestock products; another is the need for new protein sources for animal feed and human consumption. In this study, we investigated the global warming potential (GWP) of the potential future industrial scale mealworm production in Finland, using existing data on input needs of mealworm production in the Netherlands and previous life cycle assessment studies of Finnish feedstocks and energy sources. We compared three scenarios, of which one was based on feeding with a commercial feeding mixture, the second on feeding with food industry by-products and the third on the use of low-emission energy sources in combination with feeding with food industry by-products. In all three scenarios, feed crop production and direct heating energy were responsible for at least 95% of the total GWP. Especially the use of low-emission energy sources appears to have potential in reducing the greenhouse gas emissions of insect production.

scholarly journals DEFINING OPTIMAL LOCATIONS OF ESTABLISHMENTS AND TRANSPORTATION ROUTES FOR TREATMENT AND STORAGE OF ANIMAL WASTE

AGROFOR ◽  
2018 ◽  
Vol 3 (1) ◽  
Author(s):  
Mirza PONJAVIC ◽  
Sanja CELEBICANIN ◽  
Slavoljub STANOJEVIC ◽  
Melisa GAZDIC
Keyword(s):  
Optimal Transport ◽  
Animal Health ◽  
Animal Waste ◽  
Product Management ◽  
Efficient Treatment ◽  
Wide Range ◽  
Financial Framework ◽  
Definition Of ◽  
High Level ◽  
By Products

In order to ensure a high level of public health and animal health protection inBosnia and Herzegovina, it is necessary to improve the existing and/or providequality management of animal by-products, i.e. to establish an infrastructure forquality and efficient treatment/disposal of animal by-products and waste of animalorigin. This implies a wide range of activities in this field, such as measures toimprove the legal and institutional framework, better data system management,establishment of by-product management model including transport solutions andtechnologies and provision of an adequate financial framework and sources offunding. At this point, the issue of management of animal by-products and animalwaste in Bosnia and Herzegovina (BiH) has not been adequately addressed andposes a threat to both human and animal health. In this regard, establishment of asustainable management system for animal by-products and animal waste is ofutmost importance for further development of BiH agriculture. Inadequatemanagement of animal by-products and animal waste poses a huge threat to theenvironment, endangering natural resources, watercourses, sources of drinkingwater, soil and atmosphere. This paper presents some of the activities related toestablishment of this infrastructure, relating to the methodology of selection oflocations for central plant and intermediate establishments for treatment andcollection of animal waste and the definition of optimal transport routes andtransport capacities.

scholarly journals The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

2021 ◽  
Vol 12 ◽  
Author(s):  
Elena Bartkiene ◽  
Vadims Bartkevics ◽  
Iveta Pugajeva ◽  
Anastasija Borisova ◽  
Egle Zokaityte ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Overall Acceptability ◽  
Ph Values ◽  
Volume Porosity ◽  
Direct Incorporation ◽  
By Products

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

scholarly journals Maintaining the Appropriate Level of Quality in the Aspect of Machinery and Equipment Safety in Food Industry

2019 ◽  
Vol 1 (1) ◽  
pp. 124-130
Author(s):  
Agata Kielesińska ◽  
Miroslav Pristavka
Keyword(s):  
Food Industry ◽  
Quality Criteria ◽  
Legal Standards ◽  
Equipment Safety ◽  
Number Of Factors ◽  
Wide Range ◽  
Production Distribution ◽  
Production Technologies ◽  
Quality Of Food

Abstract In the paper, the problem and importance of maintaining an appropriate level of quality in relation to labor protection in the light of EU and national legal standards have been presented. Maintenance of machines and, consequently, stability in the field of process quality is identified on the basis of specific management requirements according the machinery safety in food industry, also with respect to the sphere of their construction, production, distribution, and in particular exploitation. The food industry on global markets is characterized by a large variety of consumers. Therefore, both needs and requirements can have a very wide range, also with regard to quality criteria, care for the natural environment, development of technologies as well as new products introduction. Trends defining dynamics and competition in the food industry include a large number of factors, that require effective management, e.g.: quality ingredients of foodstuffs, preparation of products, maximum product safety as a measure of quality, application of modern production technologies (fast filling and packaging installations). Care for the safety of machinery and equipment used in industry and food processing is a guarantee of manufacturing products of the highest nutritional quality for consumers. With regard to ensuring the safety and quality of food products, in the paper the general principles in risk assessment and the technical measures to improve the safety of machines during their use have been presented.

The characterization of volatile molecular substances

1993 ◽  
Vol 443 (1918) ◽  
pp. 313-332 ◽  
Keyword(s):  
Subjective Evaluation ◽  
Sensor Arrays ◽  
Intrinsic Property ◽  
Wide Range ◽  
The Laplace Transform ◽  
Molecular Substances ◽  
Definition Of ◽  
Enclosed Space

Diffusion for gaseous sources comprising more than one type of substance is examined to show how relative concentrations change with time and distance. The large variations which are predicted make nonsense of the popular assumption that odour or smell is an intrinsic property of the source material. However, some characterization of volatile chemical substances is needed. It is shown that this is possible by creating a uniform and stable atmosphere after the relapse of sufficient time by introducing the gas mixture into an enclosed space. In this investigation the situation is analysed for a spherical enclosure using Fourier analysis techniques for the long timescale behaviour and the Laplace transform for the short timescale solution. The measurement of odours via the response of sensor arrays within a spherical enclosure is considered and a proposal is made for utilizing such an enclosure in a definition of volatile molecular substances (analogous to biological ‘smell’). The conditions for optimum compatibility between an array of sensors and a set of calibrands are discussed and the practical means of effecting such measurements are considered in relation to known types of sensor. It is concluded that the quality of volatile molecular substances is definable and measurable down to very low gas concentrations in air: probably below 10 parts per billion for a wide range of gas mixtures unconstrained by such limitations associated with a biological nose such as toxicity, temperature and subjective evaluation.

scholarly journals Potential Applications of Cereals and Yams as Functional Foods to Reduce the Risk of Chronic Non-Communicable Diseases

2020 ◽  
pp. 53-69
Author(s):  
N. N. G. Chiranthika ◽  
K. D. P. P. Gunathilake ◽  
Ananda Chandrasekara
Keyword(s):  
Functional Food ◽  
Food Industry ◽  
Food Products ◽  
Communicable Diseases ◽  
Human Consumption ◽  
Non Communicable Diseases ◽  
Potential Applications ◽  
By Products ◽  
Burden Of Diseases

The chronic non-communicable diseases (NCD) are increasing throughout the populations and the burden of diseases is rising globally. Epidemiological evidences supports claim that intake of   foods with certain health benefits and reducing the risk of NCDs are having positive correlation, therefore, a rise in demand for foods including phytochemicals can be observed. Cereals  and   yams are known to be rich sources of phytochemicals which can be utilized to produce functional food products having the potential of reducing the risk of chronic NCDs such as type 2 diabetes mellitus (T2DM), cardiovascular diseases (CVD) and certain types of cancers. In   this review, the potentials of various cereals and yams that are being used as functional food products for human consumption to reduce the risk of NCD are being examined. The study further included a review on different phytochemicals in cereals and yams based functional food products and their bioactivity, potential of microencapsulation, cereal by products, influence of starch modification on functional food products, and capability of utilizing cereal by products in functional food industry.

scholarly journals Influence of temperature modes of processing chia seed meal gel on its rheological and functional-technological properties

ScienceRise ◽  
2021 ◽  
pp. 11-17
Author(s):  
Ihor Strashynskiy ◽  
Victoria Grechko ◽  
Oksana Fursik ◽  
Vasyl Pasichnyi ◽  
Andrii Marynin
Keyword(s):  
Heat Treatment ◽  
Shear Stress ◽  
Effective Viscosity ◽  
Food Industry ◽  
Emulsion Stability ◽  
Seed Meal ◽  
Chia Seed ◽  
Wide Range ◽  
Emulsifying Ability

The object of research. One of the alternatives of naturally occurring structuring agents with great potential in the food industry is the use of chia seeds. The meal obtained from the processing of chia seeds is the object of the above studies. Investigated problem. The study of changes in the emulsifying and rheological properties of chia seed meal, depending on the temperature treatment regimes, will determine the manifestation of the cryoprotective properties of this additive. This will help to solve the problem of deterioration in the quality of frozen split ends as a result of uncontrolled formation of ice crystals in the structure of the meat product. Main scientific results. Determination of the effect of heat treatment (heating to 70±2 C and freezing to -18 °C in the center) on the emulsifying properties of hydrated systems of chia seed meal showed that the emulsifying ability index increases by 7 % and 16 %, and the emulsion stability - by 8.7 % and 18.8 % according to the type of heat treatment. A decrease in emulsifying ability, emulsion stability, effective viscosity and shear stress was found in proportion to an increase in the degree of hydration. An increase in the indicators of effective viscosity and tangential shear stress as a result of heat treatment of prototypes was noted – by 45.3 % and 46.5 %, respectively. Freezing the hydrated dispersion of chia seed meal led to an increase in the ultimate shear stress by an average of 18.45 % compared to the untreated sample, the effective viscosity of the experimental dispersion did not change. The area of practical use of the research results. It can be used at food industry enterprises to improve the emulsifying and structural properties of products and their enrichment with dietary fiber. The innovativeness of the proposed solution. The results obtained prove the prospects of using this additive as a stabilizer, emulsifier and cryoprotectant in the technology of frozen meat products. The area of use of the innovative solution. This will ensure a consistently high quality of finished products and will improve the efficiency of production of a wide range of food products.

scholarly journals Identification, Dimension and Evaluation of Catalytic Projects in Tehran, Iran

2021 ◽  
Vol 6 (1) ◽  
pp. 38
Author(s):  
Elnaz Sarkheyli ◽  
Kianoosh Zakerhaghighi
Keyword(s):  
Case Studies ◽  
Environmental Sustainability ◽  
Sustainable Development Goals ◽  
Small Scale ◽  
Wide Range ◽  
Social Quality Of Life ◽  
Development Goals ◽  
Definition Of ◽  
The City

Since the 1980s, a wide range of physical and non-physical interventions, including megaprojects and flagships to small-scale projects and temporary usage, are prescribed as catalysts for urban regeneration. The strategy of utilizing urban catalysts as a tool for urban renewal has been encouraging by many city authorities through specific subsidization and privileges. However, there is no correct and precise definition of the tools and the qualities they should provide as their impacts. Besides, some criticize the catalytic projects due to their unsustainable, unjust, and destructive consequences.  This paper intends to provide a more comprehensive definition of urban catalysts by reviewing the existing literature. The research has been done through a deductive and inductive approach to reach the principal dimensions and criteria for catalytic projects. It uses a series of potential projects and interventions in the City of Tehran (16 projects and practices) as case studies to check the dimensions and criteria and the quality of each project as catalysts. The quality of the selected case studies was ranked through expert judgment and checklist method. The findings show the cases' rank on how their catalytic impacts comply with sustainable development goals. According to the results, seven criteria (environmental sustainability, context-based development, pattern making, branding, social quality of life, economic prosperity, and market adaptability) are essential to ensure the sustainability of catalytic impacts of catalyst projects.

Oilseed Cakes in the Food Industry: A Review on Applications, Challenges, and Future Perspectives

2021 ◽  
Vol 17 ◽  
Author(s):  
Amirhossein Abedini ◽  
Adel Mirza Alizadeh ◽  
Aida Mahdavi ◽  
S. Amirhossein Golzan ◽  
Mahla Salimi ◽  
...  
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Low Cost ◽  
Palm Kernel ◽  
Poultry Feed ◽  
Food Sector ◽  
Novel Foods ◽  
Current Review ◽  
Wide Range ◽  
By Products

: By-products from the food sector now have a wide range of applications. Low-cost raw materials, followed by low-cost goods, are regarded as one of the sectors’ top goals. Because of its economic relevance, reduced price, and nutrients such as protein, fiber, carbs, and antioxidants, oilseed cakes (OCs) have found a desirable place in livestock and poultry feed. Furthermore, because the cake has the same desirable nutrients, its usage in the food business is unavoidable. However, its use in this sector is not simply for nutritious purposes and has it has different impacts on flavor, texture, color, and antioxidant qualities. Therefore, as a result of its desirable qualities, the cake can be more useful in extensive applications in the food business, as well as in the manufacture of supplements and novel foods. The current review looks at the reapplications of byproducts obtained from oilseeds (soybean, sunflower, sesame, canola, palm kernel, peanut, mustard, and almond) in the food sector in the future. Furthermore, allergenicity, toxicity, antinutritional compounds, and techniques of extracting cakes from oilseeds have been discussed.

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