scholarly journals Establishment and Implementation of Salary Incentive System for Executives of Agricultural Food Processing Enterprises: From the Perspective of Environmental Analysis

2016 ◽  
Vol 10 (9) ◽  
pp. 674-679
Author(s):  
Cheng Zhizhong ◽  
Zheng Jingli
Keyword(s):  
Environmental Analysis ◽  
Food Processing ◽  
Incentive System ◽  
Agricultural Food

Maize Storage among the Puuc Maya: The Development of an Archaeological Method

1990 ◽  
Vol 1 (1) ◽  
pp. 51-69 ◽  
Author(s):  
Michael P. Smyth
Keyword(s):  
Food Processing ◽  
Spatial Organization ◽  
Food Storage ◽  
Activity Scheduling ◽  
Significant Information ◽  
Storage Model ◽  
Daily Food ◽  
Storage Behavior ◽  
Refuse Disposal ◽  
Agricultural Food

AbstractMesoamerican archaeologists have long realized that agricultural food storage helped support large prehispanic centers, especially in places where food production was seasonally constrained by culture and environment. Yet, past storage has rarely been identified or interpreted accurately at Mesoamerican sites – a dilemma that challenges archaeologists to improve research methods. To meet this challenge, recent ethnoarchaeological research into household maize storage behavior among traditional Puuc Maya farmers has revealed that storage is closely interrelated with daily food processing activities. This information has fostered the development of a storage model (based on houselot spatial organization, activity scheduling, and refuse disposal), providing a framework to interpret the material remains of storage-related behavior affected by diverse maize storage techniques. Excavations within modern Puuc houselots have begun to document feature, refuse, chemical, and botanical patterns that indicate storage places. Together, these storage patterns and their spatial associations in Puuc houselots contribute significant information towards building an archaeological storage method.

A Review of Laws and Regulations Related to Agricultural Food Processing

2017 ◽  
Vol 51 (5) ◽  
pp. 149-162
Author(s):  
Yun-Shik Kim ◽  
◽  
Ik-Jo Kim ◽  
Sung-Hun Kim
Keyword(s):  
Food Processing ◽  
Agricultural Food ◽  
Laws And Regulations

Spore-Forming Bacteria Associated with Dairy Powders Can Be Found in Bacteriological Grade Agar–Agar Supply

2020 ◽  
Vol 83 (12) ◽  
pp. 2074-2079
Author(s):  
JORDAN W. SKEENS ◽  
MARTIN WIEDMANN ◽  
NICOLE H. MARTIN
Keyword(s):  
Food Processing ◽  
Natural Environments ◽  
Cycle Times ◽  
Medium Components ◽  
Anoxybacillus Flavithermus ◽  
Uninoculated Control ◽  
Spore Forming Bacteria ◽  
Dairy Powders ◽  
Agricultural Food

ABSTRACT Thermophilic spore-forming bacteria are found ubiquitously in natural environments and, therefore, are present in a number of agricultural food products. Spores produced by these bacteria can survive harsh environmental conditions encountered during food processing and have been implicated in food spoilage. During research efforts to develop a standardized method for enumerating spores in dairy powders, the dairy powder–associated thermophilic sporeformer Anoxybacillus flavithermus was discovered growing in uninoculated control plates of tryptic soy agar (TSA) supplemented with 1% (w/v) starch, after incubation at thermophilic (55°C) growth temperatures. This article reports the investigation into the source of this thermophilic sporeformer in TSA medium components and characterization of the bacterial isolates collected. Aqueous solutions of tryptic soy broth powder from four suppliers and four agar–agar powders (two manufacturing lots from one supplier [agar A_1 and agar A_2] and two from separate suppliers [agar B and agar C]) were subjected to two different autoclave cycle times (121°C for 15 min or 121°C for 30 min) and then prepared as TSA. After incubation at 55°C for 48 h, bacterial growth was observed only in media prepared from both lots of agar A agar–agar powder, and only when they were subjected to a 15-min autoclave cycle, implicating these powders as a source of the sporeformer contamination. Genetic characterization of 49 isolates obtained indicated the presence of five unique rpoB allelic types of the thermophilic sporeformer Geobacillus spp. in agar–agar powder from agar A. These results not only highlight the importance of microbiological controls but also alert researchers to the potential for survival of thermophilic sporeformers such as Anoxybacillus and Geobacillus in microbiological media used for detection and enumeration of these same thermophilic sporeformers in products such as dairy powders. HIGHLIGHTS

scholarly journals B PLAN ON AGRICULTURAL AND FOOD PROCESSING – CASE WITH RESPECT TO FARM TO HOME B - PLAN

2020 ◽  
Vol 5 (3) ◽  
pp. 134-138
Author(s):  
Ramesh Chandrahasa ◽  
Preeti Pujar ◽  
Ganga Majjigudd
Keyword(s):  
Cold Storage ◽  
Food Supply ◽  
Food Processing ◽  
Business Plan ◽  
Storage Facility ◽  
The People ◽  
Basic Understanding ◽  
Food Processing Sector ◽  
To Come ◽  
Agricultural Food

The basic understanding of this paper is to study the agricultural and food processing in dharwad district. An agricultural food processing sector is rapidly developing in India. It is a major sector which is giving profits for GDP and 70% of the people are depending on agriculture. Agriculture in food process is giving Business plan opportunities for the youth to come up with their innovative and creative ideas with updated technologies which it is also helping the farmers to gain profits to survive. Food processing is developing in its own way with nutrition food supply with quality and quantity based goods with hygiene, good packaging, cold storage facility, by preserving and delivering within a period of time. The idea of food processing mainly helping hands for the rural area people were they believe in agriculture. Agriculture is a backbone to live their life with livelihood. Food processing playing an important role in meeting the customer needs with a healthy supply of products.

Diet-related health risks are set to rise globally

2015 ◽  
Keyword(s):  
Health Risks ◽  
Food Processing ◽  
Food Prices ◽  
Contributory Factor ◽  
Junk Food ◽  
Content Type ◽  
The Past ◽  
Track Record ◽  
Sin Taxes ◽  
Agricultural Food

Significance One contributory factor to rising obesity and non-communicable diseases (NCDs), such as diabetes, has been the rising cost of a healthy diet. Over the past 20 years, the average consumer price of 'junk food' (high in salt, fats and sugars) has approximately halved, while the price of healthy food (eg, fresh fruit and vegetables) has almost doubled. The poorer people are, the higher is the proportion of income spent on food, so differentials in food prices have the greatest impact on the poorest. Impacts Dietary patterns and the incidence of NCDs will become increasingly polarised, while trends vary starkly. The agricultural, food processing and catering industries could be affected by 'sin taxes', such as those on tobacco and alcohol. In Southern Europe, a previously 'good' track record is deteriorating fast due to the crisis, high unemployment and general impoverishment.

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