scholarly journals Trayectoria del sistema de innovación del cultivo de girasol en México, 1965-2018

2021 ◽  
pp. 191-224
Author(s):  
Angélica Torres-Ávila ◽  
Jorge Aguilar-Ávila ◽  
Vinicio Horacio Santoyo-Cortés ◽  
Enrique Genaro Martínez-González
Keyword(s):  
Vegetable Oil ◽  
System Approach ◽  
Food Production ◽  
Food Industry ◽  
Statistical Data ◽  
Innovation System ◽  
Structured Interviews ◽  
Fat Consumption ◽  
Commercial Crop ◽  
By Products

The evolution of sunflower cultivation in Mexico within the framework of global agri-food transitions related to fat consumption is explained. The innovation system approach (IS) was used to study an emerging crop in the context of the traditional national food production patterns. The information was collected from publications and statistical data published between 1965-2018 and from semi-structured interviews with key actors. The information collected was ordered chronologically, identifying relevant actors and events that have affected the crop's trajectory and the IS configuration. The results show that the introduction of sunflower responded to the demand for vegetable oil and fats as a viable alternative for farmers and the agri-food industry. However, its development as a commercial crop has been subordinated to the use of other oilseeds from which by-products are obtained, which by adding their value to that of vegetable oil are more attractive to the industry. Nevertheless, the genetic improvement of sunflower has resulted in new genotypes from which oil is obtained with desirable properties for human health. This opens a new possibility of crop expansion.

Innovations in Food Production - Status and Directions of Development

2012 ◽  
Vol 7 (2) ◽  
pp. 183-193
Author(s):  
Barbara Grzybowska
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Statistical Data ◽  
New Products ◽  
Technological Innovations ◽  
The Status ◽  
Product Manufacturing ◽  
The Subject ◽  
And Storage

This paper characterises the directions of innovative activities undertaken by food industry enterprises concerning the manufacturing of food products. Based on the subject literature and secondary statistical data, the status of food industry innovativeness and areas of innovative activities related to implementation of technological and non-technological innovations are presented. The activities of enterprises focus on manufacturing new products in response to the ever-changing needs and expectations of consumers. In particular, the production of so-called functional food (which seeks to promote health, minimise the risk of specific diseases, improve psychophysical fitness, lose weight, etc.) is increasingly extensive. Manufacturers must also improve the technologies and techniques of product manufacturing, packaging and storage. 

scholarly journals Challenges of development of the processed food industry of Bulgaria in the context of European integration

2020 ◽  
Vol 13 (4) ◽  
pp. 18-37
Author(s):  
Svetlana Ignjatijević ◽  
Antoaneta Vassileva ◽  
Svetlana Tasić ◽  
Jelena Avakumović ◽  
Marija Bešlin-Feruh
Keyword(s):  
Comparative Advantage ◽  
Food Industry ◽  
Statistical Data ◽  
Fats And Oils ◽  
Processed Food ◽  
Cereal Products ◽  
Export Structure ◽  
Bird Eggs ◽  
The Subject ◽  
By Products

The subject of this research is the analysis of competitiveness of the Bulgarian food industry on the international market, with the aim of identifying changes in the export structure of products classified according to commodity groups (SITC Rev.3). In other words, the goal was to point out the sectors which are developing faster and have positive tendencies and influence on the overall competitiveness of the Bulgarian economy. The research used descriptive statistical data processing, the index of comparative advantage of exports - RCA and the index of specialization in foreign trade - GL index. The research results showed that in the analyzed period there were significant changes in the structure of exports, so the groups with leading positions in the initial year of analysis lost their position and were replaced by products of other commodity groups. An increase in the comparative advantage of exports was also confirmed in: Vegetable fats and oils; Cereals and other cereal products; Essential oils, perfumery; Meat and edible leftovers; Rice; Sugar, molasses and honey; etc. It was also established that the products with a pronounced intra-industrial character of exchange in 2017 were: Fruit and vegetable juices; Sugar products; Meat and edible residues; Bird eggs and yolks, egg whites; Butter and other fats obtained from milk, milk spreads, etc.

scholarly journals Gıda Atıklarından Biyoaktif Peptitlerin Geri Kazanımı ve Biyoyararlanım Özellikleri

2020 ◽  
Vol 8 (4) ◽  
pp. 855-863
Author(s):  
Ahmet Görgüç ◽  
Esra Gençdağ ◽  
Fatih Mehmet Yılmaz
Keyword(s):  
Functional Properties ◽  
Food Production ◽  
Food Industry ◽  
Bioactive Peptides ◽  
Food Wastes ◽  
Animal Wastes ◽  
The World ◽  
Recycling Of Wastes ◽  
Protein Rich ◽  
By Products

Global urbanization and population growth obstruct the food waste management and cause uncontrolled accumulation of wastes. Ensuring the correct and efficient use and recycling of wastes having high protein content and generated throughout the food production and supply chain is becoming more important both in our country and all over the world. The evaluation of by-products released in the food industry is important for the development of new functional products and for greater economic rate of return on industrial scale. In this respect, bioactive peptides obtained from plant/animal wastes and rich in protein come into prominence. Bioactive peptides are also of great importance for human health because of their functional properties. In this review, functional properties of bioactive peptides obtained from protein-rich food wastes and their bioavailability mechanisms in human gastrointestinal system are discussed.

Valorisation of by-Products/Waste of Agro-Food Industry by the Pyrolysis Process

2016 ◽  
Vol 3 (1) ◽  
pp. 1-11 ◽  
Author(s):  
D. Fino ◽  
◽  
Y.S. Camacho ◽  
S Bensaid ◽  
B. Ruggeri ◽  
...  
Keyword(s):  
Food Industry ◽  
Pyrolysis Process ◽  
By Products

PEAS AND PRODUCTS OF ITS PROCESSING OF - NONCONVENTIONAL RAW MATERIAL RESOURCES

2020 ◽  
Author(s):  
D.Y. Bolgova ◽  
◽  
N.A. Tarasenko ◽  
Z.S. Mukhametova ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Food Production ◽  
Food Industry ◽  
Raw Material ◽  
Plant Proteins ◽  
Material Resources ◽  
The Rich

Nutrition is an important factor that affects human health. The use of plant proteins as various additives in food production has now been actively developed. The rich chemical composition of pea grains determines the possibility of application in the food industry. Peas are characterized by good assimilability and degree of digestion.

Identification and Public Acceptance on the Implementation Program of Acceleration of Local Resource Based Diversification of Food Consumption (P2KP - BSL) in Mataram

2016 ◽  
Vol 2 (9) ◽  
pp. 20
Author(s):  
Cahya Sulistyaningsih
Keyword(s):  
Food Consumption ◽  
School Children ◽  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Local Resource ◽  
Initial Stage ◽  
Implementation Program ◽  
Rice Consumption ◽  
Field Schools

Program of acceleration of local resource based diversification of food consumption (P2KP - BSL) has nationally implemented as the initial stage for program socialization since 2009 and simultaneously implemented in 2011. This is a descriptive study. Districts of Sekarbela, Selaparang, and Ampenan were selected as the research focused-areas considering that the three districts have already implemented three sub-programs of P2KP – BSL that are; a) Sub-program of Optimizing Courtyard Utilization, b) Sub-program of Food Processing, c) Sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children. Finding of the study in Mataram town shows that there are seven planned sub-programs of P2KP – BSL; however, due to the limited fund, there only three sub-programs; sub-program of Optimizing Courtyard Utilization, sub-program of Food Processing, and sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children have been realized . Meanwhile, there are four other unimplemented programs; 1) sub-program of Specific Region Food Production Developments, 2) sub-program of Local Food Lift, 3) sub-program of Food Business Development and SMEs, and 4) sub-program of Agro-Food Industry Development. Government has effort to change people's habits aiming to reduce the rice consumption and started to diversify food consumption through a variety of ways - dissemination through print media, electronic media, trainings, and field schools.

scholarly journals Monomers, Materials and Energy from Coffee By-Products: A Review

2021 ◽  
Vol 13 (12) ◽  
pp. 6921
Author(s):  
Laura Sisti ◽  
Annamaria Celli ◽  
Grazia Totaro ◽  
Patrizia Cinelli ◽  
Francesca Signori ◽  
...  
Keyword(s):  
Circular Economy ◽  
Food Industry ◽  
Food Packaging ◽  
Low Cost ◽  
Biofuel Production ◽  
Material Technology ◽  
Coffee Production ◽  
Coffee Pulp ◽  
Coffee Waste ◽  
By Products

In recent years, the circular economy and sustainability have gained attention in the food industry aimed at recycling food industrial waste and residues. For example, several plant-based materials are nowadays used in packaging and biofuel production. Among them, by-products and waste from coffee processing constitute a largely available, low cost, good quality resource. Coffee production includes many steps, in which by-products are generated including coffee pulp, coffee husks, silver skin and spent coffee. This review aims to analyze the reasons why coffee waste can be considered as a valuable source in recycling strategies for the sustainable production of bio-based chemicals, materials and fuels. It addresses the most recent advances in monomer, polymer and plastic filler productions and applications based on the development of viable biorefinery technologies. The exploration of strategies to unlock the potential of this biomass for fuel productions is also revised. Coffee by-products valorization is a clear example of waste biorefinery. Future applications in areas such as biomedicine, food packaging and material technology should be taken into consideration. However, further efforts in techno-economic analysis and the assessment of the feasibility of valorization processes on an industrial scale are needed.

scholarly journals Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies

Future Foods ◽  
2021 ◽  
pp. 100036
Author(s):  
Bhagya Jagadiswaran ◽  
Vishvaa Alagarasan ◽  
Priyadharshini Palanivelu ◽  
Radhika Theagarajan ◽  
J.A. Moses ◽  
...  
Keyword(s):  
3D Printing ◽  
Food Industry ◽  
Value Added ◽  
Industry Waste ◽  
Food Industry Waste ◽  
By Products

scholarly journals Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2632
Author(s):  
Henrique Silvano Arruda ◽  
Eric Keven Silva ◽  
Nayara Macêdo Peixoto Araujo ◽  
Gustavo Araujo Pereira ◽  
Glaucia Maria Pastore ◽  
...  
Keyword(s):  
Food Systems ◽  
Food Industry ◽  
Biological Properties ◽  
Extraction Techniques ◽  
Naturally Occurring ◽  
Current Review ◽  
Natural Colorants ◽  
Conventional Extraction ◽  
The Stability ◽  
By Products

Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins’ applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.

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