scholarly journals Possibilities of using sprouted wheat grain in meat semi-finished products for a healthy diet

2021 ◽  
Vol 29 ◽  
pp. 01024
Author(s):  
E.S. Belokurova ◽  
I.A. Pankina ◽  
I. Asfondyarova ◽  
B.T. Abdizhapparova
Keyword(s):  
Food Production ◽  
Food Products ◽  
Computational Method ◽  
Quality Level ◽  
Wheat Grain ◽  
Software Products ◽  
Healthy Nutrition ◽  
Daily Diet ◽  
World Markets ◽  
Enrich Food

One of the ways to enrich food with essential micronutrients is to use cereals and legumes. The inclusion of wheat germ in the daily diet is the basis of “correct” and “healthy” nutrition systems. One of the most promising ways to create food products with desired properties is the use of a computational method for optimizing the amino acid rate of finished foods. By correctly selecting the component and nutrient composition, it is possible to produce food products for functional, specialized and therapeutic and prophylactic nutrition. Only by using of modern software you can quickly select and adjust the diet for various population groups, taking into account national and regional characteristics. The digitalization of world markets provides prerequisites for the creation of many newest software products that help technologists in the development of recipes for functional and preventive food products, raising food production to a new quality level.

Main trends and research results at the unit of technology

2009 ◽  
Vol 38 (Supplement-1) ◽  
pp. 117-125
Author(s):  
Zs. Cserhalmi
Keyword(s):  
Food Processing ◽  
Food Production ◽  
Energy Use ◽  
New Technology ◽  
Food Products ◽  
Added Value ◽  
Processing Technologies ◽  
Nutritional Values ◽  
Healthy Nutrition ◽  
Production Technologies

The continuous development of food production technologies is essential because of the uninterruptedly growing food production; the transportation of these food products, which means longer and longer transport; and because of the increasing consumer demands concerning the applied technologies, which assure the safe and healthy nutrition. This modernisation trend today has already reached the development of minimally food processing technologies, which make possible the creation of food products preserving their original nutritional values and having a higher added value. Concerning the application of any new technology, it is a more and more important demand that the environmental impact should be lower compared to the earlier technologies. This lower impact can be manifested in less energy and water use, in less wastes production or in more rational energy use.

Notice signs in food labeling

2021 ◽  
pp. 30-40
Author(s):  
M.A. Nikolaeva ◽  
E.V. Smirnova ◽  
A.A. Smirnova
Keyword(s):  
Healthy Eating ◽  
Food Products ◽  
Food Labeling ◽  
Information Support ◽  
Traffic Light ◽  
Healthy Nutrition ◽  
Daily Diet ◽  
New Type

The article discusses notice signs as a new type of information signs, which include the "Traffic Light" labeling. The necessity of using these signs on the labeling is shown. It has been established that the widespread introduction of the "Traffic Light" notice sign into the production labeling will improve the information support of food buyers and increase their ability to make a competent choice of food products that provide healthy nutrition. As a result, consumers will be able to purchase groceries in stores that will improve the structure of the daily diet, taking into account the principles of healthy eating.

Enhancement of food production quality: the truffle case

2020 ◽  
pp. 587-611 ◽  
Author(s):  
Elena Viganò ◽  
Federico Gori ◽  
Antonella Amicucci
Keyword(s):  
Food Production ◽  
Food Products ◽  
Production Quality ◽  
Regulatory Framework ◽  
Marketing Literature

The central role of quality agri-food production in the promotion of a given territory is actually widely recognized by both the economic and marketing literature and the stakeholders involved in the enhancement process of rural systems. On this basis, this work analyzes one of the finest Italian agri-food products: the truffle. This work tries to point out the main problems characterizing the current regulatory framework, the trade and the production of the Italian truffle sector, emphasizing their causes, consequences and possible solutions.

Ensuring food security amid the spread of COVID-19

Ekonomika APK ◽  
2021 ◽  
Vol 321 (7) ◽  
pp. 16-27
Author(s):  
Mykola Pugachov ◽  
Olha Khodakivska ◽  
Oleksandr Shpykuliak ◽  
Nataliia Patyka ◽  
Olena Hryschenko
Keyword(s):  
Food Security ◽  
Food Products ◽  
The State ◽  
Practical Significance ◽  
Economic Science ◽  
Political Factors ◽  
Healthy Nutrition ◽  
Economic Methods ◽  
Force Majeure ◽  
The Impact

The purpose of the article is to carry out an analytical assessing the impact of the COVID-19 pandemic on the level of food security in Ukraine. Research methods. The research was based on general scientific and economic methods, the creative heritage of the founders of economic science, publications of Ukrainian and foreign scientists on the impact of quarantine restrictions related to the spread of the COVID-19 pandemic on the level of food security of the country, regulatory legal acts, data from the State Statistics Service of Ukraine, electronic resources and other sources. The monographic approach is used to analyze the dynamics of the actual consumption of agri-food products and the level of food independence for individual agri-food products. Normative and positive approaches are used to highlight real risks and threats to food security. A number of techniques of abstract-logical tools made it possible to make a scientific and applied generalization of the material presented, to formulate intermediate and final conclusions and proposals. Research results. An analytical assessing the impact of the COVID-19 pandemic on the consumption of agri-food products and the level of food independence for individual agri-food products has been carried out. It has been proven that Ukraine produces enough food to ensure healthy nutrition for citizens. It has been determined that due to the low purchasing power of the population, groups of citizens with low incomes have limited access to essential agricultural and food products. In the medium and long term, there will be a shortage of food resources and global food inflation, the situation in agricultural markets will remain unstable, and trade will continue to develop under the influence of not only competition, but also political factors. Scientific novelty. The theoretical and methodological provisions, scientific, methodological and practical approaches to determining the factors of influence of quarantine measures and the spread of COVID-19 to the level of food security of the state have been substantiated. Assessing the impact of quarantine measures and the spread of COVID-19 on food security made it possible to identify the main risks of ensuring the country's food security. Practical significance. The applied aspects of the study can be taken into account in the formation of programs for the socio-economic development of the agri-food sector of Ukraine, which will increase the effectiveness of state initiatives aimed at ensuring food security of the state and increase the country's readiness for force majeure threats. Tabl.: 7. Figs.: 3. Refs.: 17.

scholarly journals Quality Label as the Guarantee of Top Quality Agricultural and Food Products Produced in Slovak Republic – a Case Study of Slovak Food Market

2016 ◽  
Vol 64 (6) ◽  
pp. 1937-1950 ◽  
Author(s):  
Ingrida Košičiarová ◽  
Ľudmila Nagyová ◽  
Mária Holienčinová ◽  
Jana Rybanská
Keyword(s):  
Slovak Republic ◽  
Food Products ◽  
Quality Level ◽  
Chi Square ◽  
Exact Test ◽  
Quality Label ◽  
National Quality ◽  
Contingency Coefficient ◽  
Chi Square Test ◽  
High Level

The aim of the present paper was to determine the Slovak consumer’s opinion about the purchase and quality level of agricultural and food products produced in the Slovak Republic, as well as to determine their knowledge and preference of the National Quality Label “Značka kvality SK”. As research methods, there have been used the methods of survey and structured questionnaire consisting of 22 questions. The total number of respondents was 2.808 randomly selected respondents from all over the Slovak Republic. For a deeper analysis of the obtained results, there have been set out nine hypothesis, which have been tested with the use of Pearson’s chi-square test, Fisher’s exact test, Mann-Whitney U-Test and Cramer’s contingency coefficient. The results of the present paper show, that the knowledge and preference of higher quality food is between Slovak consumers on a pretty high level – more than 44 % respondents think that they buy higher quality products, more than 49 % of respondents think that the agricultural and food products produced in Slovak Republic are rather higher and higher quality, more than 58 % of respondents know the Quality Label “Značka kvality SK”, over 56 % of respondents could describe its logo, more than 60 % of them could spontaneously name five brands, respectively products labelled with this Quality Label and almost 50 % of respondents buy also the ecological products.

Desperately seeking happy chickens: producer dynamics and consumer politics in quality agricultural supply chains

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Elizabeth Carter
Keyword(s):  
Supply Chains ◽  
Peer Review ◽  
Food Production ◽  
Food Systems ◽  
Political Action ◽  
Food Products ◽  
Political Organization ◽  
Short Supply ◽  
Content Type ◽  
Convention Theory

PurposeThe purpose of this paper is to understand why the quality markets are expanding in some areas of food production, while struggling in others. Across agricultural markets in advanced industrialized economies, there are movements toward quality production and consumption. The author argues that the quality turn in beer, coffee, wine and other transformed artisanal food production are fundamentally different from the quality movements in primary food products. The heart of that difference lies in the nature of the supply chain advantages of transformed versus primary agricultural products.Design/methodology/approachThe author applies convention theory to explain the dynamics within transformed agricultural quality markets. In these producer-dominant markets, networks of branded producers shape consumer notions of product quality, creating competitive quality feedback loops. The author contrasts this with the consumer-dominant markets for perishable foods such as produce, eggs, dairy and meat. Here, politically constructed short supply chains play a central role in building quality food systems.FindingsThe emergence of quality in primary food products is linked to the strength of local political organization, and consumers have a greater role in shaping quality in these markets.Originality/valueQuality beer, coffee, wine and other transformed products can emerge without active political intervention, whereas quality markets for perishable foods are the outcome of political action.Peer reviewThe peer review history for this article is available at: https://publons.com/publon/10.1108/IJSE-01-2020-0001.

Methodical approaches to the substantiation of accommodation of the object for food products in the boundaries of sanitary-protective zones of enterprises of other lines of the industry

2020 ◽  
Vol 99 (11) ◽  
pp. 1308-1314
Author(s):  
Irina V. May ◽  
Svetlana A. Vekovshinina ◽  
Svetlana V. Kleyn ◽  
Nadejda V. Nikiforova
Keyword(s):  
Technological Process ◽  
Food Production ◽  
Raw Materials ◽  
Food Products ◽  
Evidence Base ◽  
Hazard Identification ◽  
Production Facility ◽  
Protection Zone ◽  
Quality Of Food

Introduction. In conditions of the high density of urban development, efficient use of municipal lands is of particular relevance. Food production facilities make up a significant sector of many cities’ economy, including centers of ferrous and non-ferrous metallurgy, chemistry, petrochemistry, mining, etc., i.e., settlements where significant areas are limited in use by sanitary protection zones. Resolution of the Government of the Russian Federation dated March 3, 2018, No. However, such a justification is a scientific and methodological problem since there is no regulatory consolidation of the procedure. The purpose of the study was to develop and practically test methodological approaches to justification the admissibility (inadmissibility) of placing a food production facility in the sanitary protection zone of enterprises in other line of the industry. Material and methods. Design and technical documentation were studied on sources of data on air quality at the industrial site and indoors, and the quality of food products. Authors performed hygienic assessment of the safety and quality of air, raw materials, water, and manufactured food products for compliance with sanitary requirements and standards. When analyzing potential threats to contamination of food products, a mechanism was used to isolate critical points of the technological process. Results. An algorithm for the formation of the evidence base of the absence (presence) of the negative impact on food quality, the fact of the location of the production facility in the sanitary protection zone of a large industrial enterprise on the quality of food products is proposed. On the example of the production of juices from natural concentrated products, each step of the algorithm has been worked out: analysis of the technological process of production; hazard identification, instrumental measurements of the quality of environmental objects and raw materials and products. Conclusion. The proposed algorithm allows creating a reliable evidence base for deciding on the admissibility (inadmissibility) of the location of the food production facility in the sanitary protection zone of the enterprise with a different type of activity, tested in real conditions of a large industrial unit. The algorithm can be used as a base for the widespread use and further improvement.

scholarly journals Quality assurance and halal control points for the food industry

2016 ◽  
Vol 46 (4) ◽  
pp. 557-570 ◽  
Author(s):  
An Nee Lau ◽  
Mohd Hafiz Jamaludin ◽  
Jan Mei Soon
Keyword(s):  
Quality Assurance ◽  
Food Production ◽  
Food Industry ◽  
Food Products ◽  
Control Points ◽  
Content Type ◽  
Food Contact Surfaces ◽  
End Products ◽  
Halal Food ◽  
Contact Surfaces

Purpose The purpose of this paper is to determine the understanding of halal concept among food production workers and to develop a generic Halal Control Point (HCP) Plan for the manufacturing of processed foods. Design/methodology/approach A mixed-method (interviews, surveys and microbiological analyses) approach was used to analyze the hygiene and halal practices of four food processing plants in Penang, Malaysia. In total, 200 food production workers were surveyed (and quality assurance staff were interviewed) to determine their understanding of halal concepts and attitude towards halal food products. Adenosine triphosphate (ATP) swabbing tests were conducted to determine the hygiene of workers and food contact surfaces. End products were sampled and enumerated for total bacterial count. Findings The swabbing tests of food contact surfaces (i.e. tabletops) showed that only Company C (oat) and Company D (coffee powder) passed the ATP hygiene test (= 10 reflective light units [RLU]). The results obtained from all workers’ hands and aprons indicated a 100 per cent failure rate (>30 RLU). No ATP was detected on the packaging materials from all companies. The microbiological findings indicated that the end products are satisfactory and were below detection limits as verified by the enumeration done on the food samples. Besides, from the interview sessions conducted with the quality assurance staff, one generic Halal Control Points (HCPs) plan and four specific HCP plan tables were developed for the manufacturing process of halal food products for each company. Originality/value The HCP plans will be of value for food industry seeking to identify potential point sources of haram contamination and halal control points for their food production processes.

scholarly journals The Marketing Implications of Value Chain Governance Strategies of Wine Products Using Geographical Indications (GIs) in Italy and UK

2017 ◽  
Vol 2 (2) ◽  
pp. 13-35
Author(s):  
Raymond Hawkins-Mofokeng ◽  
Maurizio Canavari ◽  
Martin Hingley
Keyword(s):  
Supply Chains ◽  
Value Chain ◽  
Food Production ◽  
Food Products ◽  
Developed Countries ◽  
Global Supply Chains ◽  
Geographical Indications ◽  
Research Issues ◽  
Governance Strategies ◽  
The Impact

Value chain governance (VCG) strategies have important marketing implications for specific wine and agri-food products that used GIs in Italy and UK. There are many challenges surrounding the prevailing trend or movement towards the adoption of exclusive quality standards and distinctions in the global supply chains of agri-food products, including wines to support the conception of traceability and safety assurances. This article aimed to reviewing previous research that could be relevant to the analysis of governance mechanisms in supply chains related to GIs for these products. The study analyzed how other researchers coped with these research issues. The survey was qualitative in nature, and recapped selected case studies from Italy and UK, regarding the VCG of wine and food products GIs. Therefore, the findings were limited only to the impact of VCG, wine and food production in these areas and could not be generalized beyond them. The article contributes in advancing knowledge and transferring it from existing situations in developed countries or markets to the developing ones.

scholarly journals Microencapsulation and co-encapsulation of bioactive compounds for application in food: challenges and perspectives

2021 ◽  
Vol 51 (3) ◽  
Author(s):  
Greice Carine Raddatz ◽  
Cristiano Ragagnin de Menezes
Keyword(s):  
Phenolic Compounds ◽  
Literature Review ◽  
Bioactive Compounds ◽  
Food Products ◽  
Safe Delivery ◽  
Daily Diet ◽  
Food Matrices ◽  
Food Challenges

ABSTRACT: The availability of different food products containing bioactive compounds promotes their inclusion in the daily diet of consumers. However, the effective and safe delivery of such products requires certain precautions to ensure their preservation, stability, and bioavailability when consumed. Microencapsulation is a great alternative, which is a method capable of protecting different bioactive compounds, including probiotic cells, prebiotic compounds, and some antioxidant substances such as phenolic compounds, anthocyanins, flavonoids, and vitamins. Therefore, this study aimed to perform a literature review and present different alternatives to make bioactive compounds viable through microencapsulation, increase their stability and viability when applied in different food matrices, and address the existing challenges regarding their effectiveness.

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