scholarly journals The development trends of the restaurant industry of Ukraine in the conditions of globalization

2018 ◽  
Keyword(s):  
Statistical Analysis ◽  
Fast Food ◽  
Food Industry ◽  
System Analysis ◽  
Restaurant Industry ◽  
Systematic Analysis ◽  
Industry Development ◽  
Current State ◽  
Wide Range ◽  
Industry Organization

The article considers modern tendencies, problems and development of restaurant economy of Ukraine in conditions of globalization. The problems and prospects of the Ukrainian food industry development at the present stage have been analyzed. The restaurant business as a component of tourism have been considered. The structure and dynamics of the development of the food industry in Ukraine have been considered. The restaurant chains as a promising form of the restaurant industry organization in Ukraine have been revealed. The main methods of the study were the systematic analysis aimed to identify the main trends in the restaurant industry, and the statistical analysis aimed to study the dynamics of the development changes in the restaurant business of Ukraine. The subject of research of the article is analysis of the current state and trends of the restaurant business in Ukraine in the context of globalization processes. The goal of this study is to identify the features of the restaurant business of Ukraine in the conditions of globalization. The main methods of the study were system analysis - to identify the main trends of the restaurant industry, statistical analysis to study the dynamics of changes in the development of restaurant economy in Ukraine. The following results were obtained: the restaurant business, as the main part of the hospitality industry, consists of powerful enterprises that produce a wide range of food products and small private enterprises: restaurants, cafes, bars. Conclusions:еvery year, new forms and types of catering, from fast food to high-quality restaurants are appears in Ukraine. But the issue of the restaurant industry development, its rates, and the dynamics of growth, demand from consumers in the context of their preferences remains relevant.

scholarly journals Current state and development prospects of Ukrainian sauce market

2021 ◽  
pp. 11-15
Author(s):  
Viktoriia HOLIUK ◽  
Khrystyna MEHEL
Keyword(s):  
Food Industry ◽  
Foreign Markets ◽  
Important Place ◽  
Current State ◽  
Wide Range ◽  
Main Development ◽  
Fierce Competition ◽  
Domestic Products ◽  
Development Prospects ◽  
High Calorie

Sauces play an important role in the food industry, as they occupy a significant part in the diet of many Ukrainians. The purpose of the paper is to research current state and development prospective of state of the sauce market in Ukraine. The study has brought the following results. The study analyzes the current state of the sauce market in Ukraine and identifies prospects of its development. In particular, it was found that the market is saturated and characterized by fierce competition. Peculiarities of demand for sauce products in Ukraine are analyzed, in particular: frequency of purchases, seasonality, dependence on demand for other products. The commodity structure of the market of sauce products of Ukraine is analyzed. It is determined that in Ukraine, in contrast to Western countries, consumption amounts of complex sauces are inferior to mono sauces – mayonnaise and ketchup. The main development trends of the sauce products market in Ukraine are indicated: growth in demand for organic products, decrease in the share of fat and high-calorie products, growth in demand for new exotic sauces. The competitive environment of the market of sauce products of Ukraine is analyzed. It is determined that the main market share belongs to large producers who have a developed distribution network and offer consumers a wide range of products and low prices. The dynamics of production and sale of products, export and import of sauces is studied. It is determined that the share of imports in the domestic market is small, as domestic consumers prefer cheap domestic products. It is substantiated that Ukraine occupies an important place among exporters of sauce products and its export volumes are growing. Perspective ways of development of the sauce products market in Ukraine are defined. The sauce products market in Ukraine is characterized by saturation, high competition, seasonality and growing demand for organic, low-calorie and exotic products, that forces producers to diversify the product structure and expand sales in foreign markets.

scholarly journals Modern gastronomic technologies in optimization of pro-health food potential

2017 ◽  
Vol 127 (3) ◽  
pp. 134-139
Author(s):  
Bogdan Szponar ◽  
Agnieszka Marzec ◽  
Michał Skrzypek
Keyword(s):  
Food Industry ◽  
Food Additives ◽  
Health Behaviours ◽  
Health Food ◽  
Current State ◽  
Wide Range ◽  
Food And Nutrition ◽  
The Subject ◽  
Technical Solutions ◽  
Modern Technologies

Abstract All human senses participate in the sensory evaluation of food, which means that such features as taste, flavour, appearance, or texture determine the acceptance and choice of a dish. Seeking to satisfy consumer requirements and offer a dish or food with the desired organoleptic features, the food industry initially used a wide range of food additives compensating for the loss of colour, taste or flavour of the dish. At present, with an increase in consumers’ awareness and nutrition knowledge, departure is observed from the use of food additives to the benefit of using modern technologies in the food industry. The progress in food science, concerning especially, the phenomena taking place during the storage or processing of food, gives direction to the application of modern technical solutions or materials, and also provides guidelines within the area of gastronomic technology concerning the shaping of not only organoleptic features of the dish, but also activities aiming at the preservation of pro-health potential of food. This issue becomes even more important in the context of increasing epidemics of chronic non-communicable diseases (NCD) in contemporary western societies, in the etiopathogenesis of which, health behaviours play a crucial role. The subject of the report will be analysis of the current state of knowledge in the area of food and nutrition sciences, concerning the possibility of using modern gastronomic technologies in order to preserve or enhance the pro-health potential of food, possible to use within the primary and secondary prevention of NCD.

scholarly journals Perspectives of development healthy food institutions in the restaurant services market in Kharkiv

2019 ◽  
Keyword(s):  
Healthy Eating ◽  
Fast Food ◽  
Raw Materials ◽  
Healthy Food ◽  
Restaurant Industry ◽  
Theoretical Concepts ◽  
Legal Provisions ◽  
Current State ◽  
Healthy Nutrition ◽  
Fast Food Restaurants

The article highlights the analysis of the development of a healthy nutrition system in the restaurants of the Kharkiv restaurant industry. The object is a restaurant economy, as a complex system. The subject is the organization of a healthy food restaurant. The purpose of this article is to deepen theoretical knowledge about the organization of restaurant economy in Ukraine and to identify the prospects for the development of healthy eating institutions in the market of restaurant services in the city of Kharkiv. To achieve the goal in the article, the following tasks were addressed and solved: to highlight the main theoretical concepts and normative and legal provisions of the restaurant industry; to consider overweight problems inUkraine; to analyze the European market of healthy food establishments; to study the Ukrainian market of healthy food companies; characterize the current state and prospects of the "Eathealthy" system in therestaurantindustry; to find out the format of establishments in which healthy eating can be introduced. Methods of research used during the writing of this article - analytical, comparative, research. Through the solution of the tasks, the following results were obtained: studies confirm the presence of such an incomplete segment in the restaurant market as a healthy diet. To date, there are practically no institutions in Ukraine that can offer such a menu. But the following conclusions are made that the menu "Healthy eating" can be implemented in institutions of any format. The most common is the fast food format. There-orientation of fast-food restaurants for healthy eating in Ukraine is in appropriate, since such institutions are aimed at consumers with lo win comes, and for the use of environmentally friendly raw materials and materials whose cost is high on the market, it will lose most of the customers.

Analysis of Entrepreneurship Education Model of Technology-Driven Agri-Food Industry Applying Line-by-line Coding Method of Grounded Theory

2019 ◽  
Vol 118 (8) ◽  
pp. 266-274
Author(s):  
Byung- MoonSeol ◽  
Young-Lag KIM
Keyword(s):  
Grounded Theory ◽  
Comparative Analysis ◽  
Statistical Analysis ◽  
Food Industry ◽  
Entrepreneurship Education ◽  
Theory Approach ◽  
Coding Method ◽  
Open Coding ◽  
Education Model ◽  
Grounded Theory Approach

Background/Objectives: This paper investigated and analyzed the phenomena in implementing the curriculum and characteristics of an entrepreneurship education model existing technology-driven agri-food industry. Methods/Statistical analysis: The line-by-line coding method of grounded theory approach by Strauss & Corbin was applied for this study and the collected data was analyzed with the NVIVO 12 program from QSR which is a tool for analyzing quality comparative analysis for better efficiency in open coding.

A Study on Determining The Factors Impacting Consumer Perception Regarding The Online Food Delivery Apps in Guwahati

GIS Business ◽  
2019 ◽  
Vol 14 (6) ◽  
pp. 521-542
Author(s):  
Saroj Kumar Koiri ◽  
Subhadeep Mukherjee ◽  
Smriti Dutta
Keyword(s):  
Fast Food ◽  
Food Industry ◽  
Food Preferences ◽  
Food Delivery ◽  
Consumer Perception ◽  
Fast Food Industry ◽  
The People ◽  
Indian Food ◽  
Consumer's Perception

Today, fast food industry is growing rapidly in India. It is getting adapted and also being upgraded according to Indian food requirements. Online food ordering apps and sites are developed in order to meet consumer’s expectations. With the changing food preferences and habits of the people, it is necessary to know what factors impact the consumer’s perception regarding online food delivery apps.

Young Scholars Conference “Slavic World: Commonality and Diversity”. 21–22 May 2019. Session “Linguistics”

2019 ◽  
Vol 14 (1-2) ◽  
pp. 295-297
Author(s):  
Sergej A. Borisov
Keyword(s):  
Czech Republic ◽  
Middle Ages ◽  
The Czech Republic ◽  
International Context ◽  
Slavic Languages ◽  
Russian Academy Of Sciences ◽  
Current State ◽  
Wide Range ◽  
History Of ◽  
Academy Of Sciences

For more than twenty years, the Institute of Slavic Studies of the Russian Academy of Sciences celebrates the Day of Slavic Writing and Culture with a traditional scholarly conference.”. Since 2014, it has been held in the young scholars’ format. In 2019, participants from Moscow, St. Petersburg, Kazan, Togliatti, Tyumen, Yekaterinburg, and Rostov-on-Don, as well as Slovakia, the Czech Republic, Hungary, and Romania continued this tradition. A wide range of problems related to the history of the Slavic peoples from the Middle Ages to the present time in the national, regional and international context were discussed again. Participants talked about the typology of Slavic languages and dialects, linguo-geography, socio- and ethnolinguistics, analyzed formation, development, current state, and prospects of Slavic literatures, etc.

Insights into Potent Therapeutical Antileukemic Agent L-glutaminase Enzyme Under Solid-state Fermentation: A Review

2020 ◽  
Vol 21 (3) ◽  
pp. 211-220 ◽  
Author(s):  
Chandrasai Potla Durthi ◽  
Madhuri Pola ◽  
Satish Babu Rajulapati ◽  
Anand Kishore Kola
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Food Industry ◽  
Energy Requirement ◽  
Production Studies ◽  
Wide Range ◽  
Hybridoma Technology ◽  
Bacteria And Fungi ◽  
The Stability ◽  
Glutaminase Activity

Aim & objective: To review the applications and production studies of reported antileukemic drug L-glutaminase under Solid-state Fermentation (SSF). Overview: An amidohydrolase that gained economic importance because of its wide range of applications in the pharmaceutical industry, as well as the food industry, is L-glutaminase. The medical applications utilized it as an anti-tumor agent as well as an antiretroviral agent. L-glutaminase is employed in the food industry as an acrylamide degradation agent, as a flavor enhancer and for the synthesis of theanine. Another application includes its use in hybridoma technology as a biosensing agent. Because of its diverse applications, scientists are now focusing on enhancing the production and optimization of L-glutaminase from various sources by both Solid-state Fermentation (SSF) and submerged fermentation studies. Of both types of fermentation processes, SSF has gained importance because of its minimal cost and energy requirement. L-glutaminase can be produced by SSF from both bacteria and fungi. Single-factor studies, as well as multi-level optimization studies, were employed to enhance L-glutaminase production. It was concluded that L-glutaminase activity achieved by SSF was 1690 U/g using wheat bran and Bengal gram husk by applying feed-forward artificial neural network and genetic algorithm. The highest L-glutaminase activity achieved under SSF was 3300 U/gds from Bacillus sp., by mixture design. Purification and kinetics studies were also reported to find the molecular weight as well as the stability of L-glutaminase. Conclusion: The current review is focused on the production of L-glutaminase by SSF from both bacteria and fungi. It was concluded from reported literature that optimization studies enhanced L-glutaminase production. Researchers have also confirmed antileukemic and anti-tumor properties of the purified L-glutaminase on various cell lines.

scholarly journals The aspects of microbial biomass use in the utilization of selected waste from the agro-food industry

2020 ◽  
Vol 15 (1) ◽  
pp. 787-796 ◽  
Author(s):  
Marek Kieliszek ◽  
Kamil Piwowarek ◽  
Anna M. Kot ◽  
Katarzyna Pobiega
Keyword(s):  
Food Industry ◽  
Industrial Applications ◽  
Waste Products ◽  
Yeast Biomass ◽  
Wide Range ◽  
Innovative Solutions ◽  
Biomass Management ◽  
Effective Use ◽  
Modern Technologies ◽  
Biomass Of Microorganisms

AbstractCellular biomass of microorganisms can be effectively used in the treatment of waste from various branches of the agro-food industry. Urbanization processes and economic development, which have been intensifying in recent decades, lead to the degradation of the natural environment. In the first half of the 20th century, problems related to waste management were not as serious and challenging as they are today. The present situation forces the use of modern technologies and the creation of innovative solutions for environmental protection. Waste of industrial origin are difficult to recycle and require a high financial outlay, while the organic waste of animal and plant origins, such as potato wastewater, whey, lignin, and cellulose, is dominant. In this article, we describe the possibilities of using microorganisms for the utilization of various waste products. A solution to reduce the costs of waste disposal is the use of yeast biomass. Management of waste products using yeast biomass has made it possible to generate new metabolites, such as β-glucans, vitamins, carotenoids, and enzymes, which have a wide range of industrial applications. Exploration and discovery of new areas of applications of yeast, fungal, and bacteria cells can lead to an increase in their effective use in many fields of biotechnology.

scholarly journals Image Statistics Preserving Encrypt-then-Compress Scheme Dedicated for JPEG Compression Standard

Entropy ◽  
2021 ◽  
Vol 23 (4) ◽  
pp. 421
Author(s):  
Dariusz Puchala ◽  
Kamil Stokfiszewski ◽  
Mykhaylo Yatsymirskyy
Keyword(s):  
Statistical Analysis ◽  
Image Encryption ◽  
Experimental Studies ◽  
Quality Measures ◽  
Input Image ◽  
Jpeg Compression ◽  
Image Statistics ◽  
Compression Stage ◽  
Wide Range ◽  
The Impact

In this paper, the authors analyze in more details an image encryption scheme, proposed by the authors in their earlier work, which preserves input image statistics and can be used in connection with the JPEG compression standard. The image encryption process takes advantage of fast linear transforms parametrized with private keys and is carried out prior to the compression stage in a way that does not alter those statistical characteristics of the input image that are crucial from the point of view of the subsequent compression. This feature makes the encryption process transparent to the compression stage and enables the JPEG algorithm to maintain its full compression capabilities even though it operates on the encrypted image data. The main advantage of the considered approach is the fact that the JPEG algorithm can be used without any modifications as a part of the encrypt-then-compress image processing framework. The paper includes a detailed mathematical model of the examined scheme allowing for theoretical analysis of the impact of the image encryption step on the effectiveness of the compression process. The combinatorial and statistical analysis of the encryption process is also included and it allows to evaluate its cryptographic strength. In addition, the paper considers several practical use-case scenarios with different characteristics of the compression and encryption stages. The final part of the paper contains the additional results of the experimental studies regarding general effectiveness of the presented scheme. The results show that for a wide range of compression ratios the considered scheme performs comparably to the JPEG algorithm alone, that is, without the encryption stage, in terms of the quality measures of reconstructed images. Moreover, the results of statistical analysis as well as those obtained with generally approved quality measures of image cryptographic systems, prove high strength and efficiency of the scheme’s encryption stage.

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