Efficiency Analysis of Food Processing Industry

2021 ◽  
pp. 097084642110451
Author(s):  
Seema Shrivastava
Keyword(s):  
Subject Matter ◽  
Food Processing ◽  
Efficiency Analysis ◽  
The State ◽  
Food Processing Industry ◽  
Processing Industry ◽  
The Real ◽  
The Subject ◽  
Efficiency And Productivity

Food processing industry (FPI) is at a nascent stage and is tagged as a sunshine industry. The efficiency and productivity of the inputs for the aforesaid industries have to be measured to not only find out if the potential is achieved or not, but also to identify the grey areas. Against such a backdrop, it is obvious that industries like FPI would grow and become the subject matter for further investigation. The research revealed that the majority of cases have been consistent with the real facts and the underlying principles, and the structure of the economy provide valid reasons for it. However, in some cases, the results have not been consistent with the movement of the economy and there are no valid economic reasons for the performance of the state.

Utilization of milk proteins as starting materials for other foodstuffs

1979 ◽  
Vol 46 (2) ◽  
pp. 369-376 ◽  
Author(s):  
Charles V. Morr
Keyword(s):  
Functional Properties ◽  
Food Processing ◽  
Milk Protein ◽  
Milk Proteins ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Whey Protein Concentrates ◽  
Wide Range ◽  
Utilization Of Protein ◽  
The Subject

SUMMARYThe modern food-processing industry is placing more and more emphasis upon the utilization of protein ingredients to provide specific functional properties to a wide range of formulated foods. Isolated milk protein products represent an important and valuable source of protein ingredients due to their recognized superior nutritional, organoleptic and functional properties. This paper provides up-to-date information on the quantities, production processes, composition, general properties, and specific functional properties of the major milk protein products, e.g. caseinates, co-precipitates, lactalbumin, whey protein concentrates and milk blends. The subject of chemical and enzymic modification to improve certain functional properties of milk proteins is considered briefly.

scholarly journals Development of Micro Food Processing Sector through Food Processing Entrepreneurship in Manipur

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
Angam Raleng ◽  
Ngangkham Joykumar Singh
Keyword(s):  
Food Processing ◽  
Value Added ◽  
Northeast India ◽  
Vital Role ◽  
The State ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Agricultural Produce ◽  
Job Opportunities ◽  
Food Processing Sector

Micro Food processing industry is gaining its momentum in the recent years in Northeast India and particularly in Manipur. This sector plays a vital role in connecting the bridge between the agricultural produce and the entrepreneurship development. The region bestows by the abundance of unique and rich horticultural produce gives thrust to developing the food processing sector in the region. Government schemes and projects also add to the development of the sector and to the food entrepreneur by providing financial, technical and business support. The state sharing its border with the Myanmar has a significant impact on the food processing industry particularly in terms of marketing and trading aspects. Food Entrepreneurs should enhance their work on diversifying the horizons of the value added products, increasing job opportunities, marketing and technical skills etc. which will ultimately help in developing the food processing industry in the state.

scholarly journals The concept of land in V. Yavorivsky's artistic journalism

2021 ◽  
Vol IX(257) (75) ◽  
pp. 33-36
Author(s):  
L. V. Khavaldzhy
Keyword(s):  
Family History ◽  
Subject Matter ◽  
The State ◽  
The Real ◽  
The Earth ◽  
The Subject ◽  
Second Period

V. Yavorivsky's artistic journalism can be divided into two periods according to the real chronotope, the first of which includes works published in the 70-90s of the XX century, the second collection of modern journalism, written in the late XX - early XXI century. . The concept of land in V. Yavorivsky's essays is one of the main ones, which is primarily due to the subject matter of the works. Most often, the concept of the earth is created with the help of this token and this definition, cozy, beautiful, wonderful, and so on. The earth for the publicist has colour and taste, a smell, carries heat. Ukrainian land appears as a family history, as a museum. In the essays of the second period of creativity, the concept of land first of all appears as a territory inhabited by the Ukrainian people. V. Yavorivsky endows it with such conceptual features as God's, Ukrainian, our, patriotic, native, own, Zaporozhian, father. For the writer, land is first of all a territory, which is one of the features of the state.

An Analysis of FDI in Indian Food Processing Industry

2011 ◽  
Vol 3 (3) ◽  
pp. 80-81 ◽  
Author(s):  
S. Saravanan S. Saravanan ◽  
◽  
Dr. V. Mohanasundaram Dr. V. Mohanasundaram
Keyword(s):  
Food Processing ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Indian Food
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