U.S. flag

An official website of the United States government

Dot gov

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Https

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.

PubAg

Main content area

You searched for: Subject "food industry" Remove constraint Subject: "food industry"
Start Over

Search

16,209  Search Results

« Previous | 1 - 20 of 16,209 |
Number of results to display per page

Search Results

1. Techno-economic assessment of DHA-rich Aurantiochytrium sp. production using food industry by-products and waste streams as alternative growth media

Author:
Giovanni L. Russo; Antonio L. Langellotti; Raffaele Sacchi; Paolo Masi
Source:
Bioresource technology reports 2022 v.18 pp. 100997
ISSN:
2589-014X
Subject:
food industry,   etc   ; fish oils; technology; wastewater;     Show all 4 Subjects
Abstract:
... Reducing the production cost of DHA algae oil is a necessary step to obtain a sustainable omega-3 source able to compete with fish oil. In this study, a techno-economic analysis was carried out for the production of a DHA rich thraustochytrid using food industry by products and waste. Three cultivation scenarios were developed: the first using standard bulk materials as source of nutrients, the se ...
DOI:
10.1016/j.biteb.2022.100997

2. Emerging materials and technologies of multi-layer film for food packaging application: A review

Author:
A.R. Alias; M. Khairul Wan; N.M. Sarbon
Source:
Food control 2022 v.136 pp. 108875
ISSN:
0956-7135
Subject:
food industry,   etc   ; biodegradability; biomass; biopolymers; food safety;     Show all 5 Subjects
Abstract:
... Food packaging is an essential component of the development in food industry, as it is capable of protecting food from physical, chemical and biological contamination. Synthetic plastic packaging is by far the most commonly used for packaging; however, it leads to considerable environmental problems. The use of biodegradable plastics derived from natural polymers can address this issue. Neverthele ...
DOI:
10.1016/j.foodcont.2022.108875

3. Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods

Author:
Gustavo V. Barbosa-Cánovas; Francesco Donsì; Semanur Yildiz; Kezban Candoğan; Prashant Raj Pokhrel; Andrea Y. Guadarrama-Lezama
Source:
Food engineering reviews 2022 v.14 no.1 pp. 63-99
ISSN:
1866-7910
Subject:
food industry,   etc   ; cold; foods; nutritive value; ultrasonics;     Show all 5 Subjects
Abstract:
... The processing of selected foods by nonthermal technologies is gaining relevance in the food industry because, in many cases, the final product keeps the nutritional value and other fresh-like characteristics of the original one. There are several nonthermal technologies including high pressure processing, pulsed electric fields, ultrasound, and cold plasma which are at different stages of develop ...
DOI:
10.1007/s12393-021-09295-8

4. Plant volatiles: Using Scented molecules as food additives

Author:
Nabila Ben Derbassi; Mariana C. Pedrosa; Sandrina Heleno; Marcio Carocho; Isabel C.F.R. Ferreira; Lillian Barros
Source:
Trends in food science & technology 2022 v.122 pp. 97-103
ISSN:
0924-2244
Subject:
food industry,   etc   ; food preservation; metabolism; secondary metabolites;     Show all 4 Subjects
Abstract:
... Secondary metabolism of plants produces molecules that are widely used in the food industry for many years. The demand for these molecules has been increasing, and special focus has been given to volatile molecules. The study of secondary metabolites with special focus on the volatile molecules is overviewed, explaining their bioactivities and examples of application in the food industry. Systemat ...
DOI:
10.1016/j.tifs.2022.02.002

5. Current coronavirus crisis and past pandemics - What can happen in post-COVID-19 agriculture?

Author:
Hynek Roubík; Michal Lošťák; Chama Theodore Ketuama; Petr Procházka; Jana Soukupová; Josef Hakl; Petr Karlík; Michal Hejcman
Source:
Sustainable Production and Consumption 2022 v.30 pp. 752-760
ISSN:
2352-5509
Subject:
food industry,   etc   ; COVID-19 infection; food security; pandemic;     Show all 4 Subjects
Abstract:
... Currently, there is an alarming increase in food insecurity during the COVID-19 pandemic in many countries throughout the world. This will be seen particularly in the countries of the Global South (developing countries). Many countries are trying to show efforts to keep agriculture, food industry and markets running, the supply chains and access to the markets and affordable food is still not secu ...
DOI:
10.1016/j.spc.2022.01.007

6. Evaluating the transition to the circular economy in the agri-food sector: Selection of indicators

Author:
Stefano Poponi; Gabriella Arcese; Francesco Pacchera; Olimpia Martucci
Source:
Resources, conservation, and recycling 2022 v.176 pp. 105916
ISSN:
0921-3449
Subject:
food industry,   etc   ; circular economy; decision making; sustainable development;     Show all 4 Subjects
Abstract:
... The agri-food sector is one of the key sectors where the action is needed to ensure the transition to a more sustainable development model in line with the principles of the circular economy (CE). The use of indicators to monitor progress and areas for action is a key element in the shift of companies, regions, and countries toward a circular model.This study aims to create a dashboard that can be ...
DOI:
10.1016/j.resconrec.2021.105916

7. Functional and Bioactive Properties of Gelatin Extracted from Aquatic Bioresources – A Review

Author:
R. A. S. N. Ranasinghe; W. L. I. Wijesekara; P. R. D. Perera; S. A. Senanayake; M. M. Pathmalal; R. A. U. J. Marapana
Source:
Food reviews international 2022 v.38 no.4 pp. 812-855
ISSN:
1525-6103
Subject:
food industry,   etc   ; antioxidants; cattle; collagen; denaturation; gelatin; swine;     Show all 7 Subjects
Abstract:
... Gelatin, which is widely used in the food industry, is a protein derived from partial denaturation of collagen. The primary sources of industrial gelatin are porcine skin or bovine hide, but their utilization is restricted due to disease outbreaks and on religious grounds. Therefore, gelatin derived from aquatic organisms is attracting widespread interest and can be a good source for harvesting of ...
DOI:
10.1080/87559129.2020.1747486

8. Main intrinsic factors driving land grabbing in the African countries’ agro-food industry

Author:
Antonio Tulone; Antonino Galati; Simone Pecoraro; Anna Carroccio; Dario Siggia; Michele Virzì; Maria Crescimanno
Source:
Land use policy 2022 v.120 pp. 106225
ISSN:
0264-8377
Subject:
food industry,   etc   ; debt; econometric models; land policy; politics;     Show all 5 Subjects
Abstract:
... Land grabbing is a phenomenon that has spread widely over the last two decades and which involves rich and emerging countries and international companies as protagonists in the large-scale acquisition of land in developing countries. Through the development of an econometric model that takes into account the annual size of land grabbing in the African countries, the research aims to understand the ...
DOI:
10.1016/j.landusepol.2022.106225

9. Overview of foam system: Natural material-based foam, stabilization, characterization, and applications

Author:
Fuchao Zhan; Mahmoud Youssef; Bakht Ramin Shah; Jing Li; Bin Li
Source:
Food hydrocolloids 2022 v.125 pp. 107435
ISSN:
0268-005X
Subject:
food industry,   etc   ; foams; hydrocolloids; liquids; motivation; polyphenols; polysaccharides;     Show all 7 Subjects
Abstract:
... The research focus of the foams has recently been shifting from using inorganic materials to biological origin materials (especially edible materials) for stabilization. The motivation for this shift is regarding the incompatibility of some inorganic materials for food and biomedical utilization, along with their poor sustainability. The research progress of the foam stabilized by the food-grade m ...
DOI:
10.1016/j.foodhyd.2021.107435

10. Recent advances in halal food authentication: Challenges and strategies

Author:
Pei Chi Ng; Nur Amy Syahira Ahmad Ruslan; Ling Xuan Chin; Musa Ahmad; Sharina Abu Hanifah; Zanariah Abdullah; Sook Mei Khor
Source:
Journal of food science 2022 v.87 no.1 pp. 8-35
ISSN:
0022-1147
Subject:
food industry,   etc   ; food quality; halal foods; product authenticity;     Show all 4 Subjects
Abstract:
... Increasing public awareness of food quality and safety has prompted a rapid increase in food authentication of halal food, which covers the production method, technical processing, identification of undeclared components, and species substitution in halal food products. This urges for extensive research into analytical methods to obtain accurate and reliable results for monitoring and controlling ...
DOI:
10.1111/1750-3841.15998

11. Recent trends and technical advancements in biosensors and their emerging applications in food and bioscience

Author:
Oluwatosin E. Bankole; Deepak Kumar Verma; Mónica L. Chávez González; Juan Guzmán Ceferino; José Sandoval-Cortés; Cristóbal N. Aguilar
Source:
Food bioscience 2022 v.47 pp. 101695
ISSN:
2212-4292
Subject:
food industry,   etc   ; biopolymers; biosensors; medicine; metabolism; rapid methods;     Show all 6 Subjects
Abstract:
... Biosensor development has recently advanced as a result of their strong and indisputable uses as analytical methods in a variety of sectors, including medicine, food industry, environmental monitoring, metabolism, agriculture, military, and security. The popularity of biosensors as devices for a variety of applications may be ascribed to their distinct advantages of fast or rapid analysis, high se ...
DOI:
10.1016/j.fbio.2022.101695

12. Temperature control for high-quality oil-free sweet potato CHIPS produced by microwave rotary drying under vacuum

Author:
Ricardo Lemos Monteiro; Jaqueline Oliveira de Moraes; Aline Iamin Gomide; Bruno Augusto Mattar Carciofi; João Borges Laurindo
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.157 pp. 113047
ISSN:
0023-6438
Subject:
food industry,   etc   ; evaporation; heat; porosity; sweet potatoes; temperature;     Show all 6 Subjects
Abstract:
... Healthy and convenient foods have drawn consumers' attention and represent an opportunity for the food industry. This study is about the production of sliced sweet potato snacks by microwave vacuum drying (MWVD) in a rotary container with temperature control by power modulation. The average temperature of samples' surfaces was measured with an infrared sensor and controlled at 60 °C by a PID contr ...
DOI:
10.1016/j.lwt.2021.113047

13. An overview of β-carotene production: Current status and future prospects

Author:
Rahul Vikram Singh; Krishika Sambyal
Source:
Food bioscience 2022 v.47 pp. 101717
ISSN:
2212-4292
Subject:
food industry,   etc   ; foods; methodology; physical properties; pigments; production costs;     Show all 6 Subjects
Abstract:
... β-carotene is being used in the food industry as an orange-red pigment for making various food products due to its valuable physical and biological properties. The use of naturally produced β-carotene has many health benefits rather than the majorly used synthetic production method. Therefore, the use of microbial production for β-carotene synthesis can be a promising future for the industries due ...
DOI:
10.1016/j.fbio.2022.101717

14. Bulk food recall decisions: Postponement and preponement to sustain food business

Author:
Ivan Gunawan; Iwan Vanany; Erwin Widodo
Source:
Journal of food engineering 2022 v.317 pp. 110843
ISSN:
0260-8774
Subject:
food industry,   etc   ; fats and oils industry; models; transportation; Indonesia;     Show all 5 Subjects
Abstract:
... Without packaging, bulk food is prone to contamination which may lead to external quality failure that demands food recall. Companies need to employ effective recall decisions to prevent major loss and minimize the costs associated with recall. This study aims to determine the most effective disposition timing to reduce such recall costs and to ensure that business remains sustainable. Two disposi ...
DOI:
10.1016/j.jfoodeng.2021.110843

15. Design, development, and drying kinetics of infrared‐assisted hot air dryer for turmeric slices

Author:
G. Jeevarathinam; R. Pandiselvam; T. Pandiarajan; P. Preetha; T. Krishnakumar; M. Balakrishnan; V. Thirupathi; S. Ganapathy; D. Amirtham
Source:
Journal of food process engineering 2022 v.45 no.6 pp. e13876
ISSN:
0145-8876
Subject:
food industry,   etc   ; air; flavor; heat; models; specific energy; turmeric;     Show all 7 Subjects
Abstract:
... An infrared‐assisted hot air dryer was designed and developed for turmeric slices. The dryer has been developed using an infrared heating source, heating coils, and blower. The total power required for the infrared drying and hot air drying was 2.25 kW and 36.35 kWh, respectively, with a blower capacity of 6.06 m³/min. An infrared drying (IRD), hot air drying (HAD), and infrared‐assisted hot air d ...
DOI:
10.1111/jfpe.13876

16. Effects of incorporation of pure or multicomponent active agents in biopolymers for food packaging using supercritical CO2

Author:
Gricielle A. Sutil; Kátia S. Andrade; Evertan A. Rebelatto; Marcelo Lanza
Source:
Trends in food science & technology 2022 v.120 pp. 349-362
ISSN:
0924-2244
Subject:
food industry,   etc   ; biopolymers; carbon dioxide; environmental impact; solvents; thermosensitivity;     Show all 6 Subjects
Abstract:
... Supercritical impregnation has attracted interest in recent years as it is an effective method to incorporate active compounds into polymers for different applications. The food industry corresponds to a potential field for the use of this technique, with emphasis on the development of active packaging. In this process, active agents are dissolved in a supercritical fluid and incorporated into a p ...
DOI:
10.1016/j.tifs.2022.01.025

17. Establishing a corporate social responsibility implementation model for promoting sustainability in the food sector: a hybrid approach of expert mining and ISM–MICMAC

Author:
Muhammad Shahjahan Usmani; Jianling Wang; Naveed Ahmad; Zia Ullah; Muzaffar Iqbal; Muhammad Ismail
Source:
Environmental science and pollution research 2022 v.29 no.6 pp. 8851-8872
ISSN:
0944-1344
Subject:
food industry,   etc   ; corporate social responsibility; models; pollution; research; Pakistan;     Show all 6 Subjects
Abstract:
... Corporate social responsibility (CSR) is significantly related to food companies due to its prominent impact and greater dependency on the environment, economy, and society (triple bottom line — TBL). The CSR-related threats and opportunities’ scale are shifting from single companies to networks and supply chains of the food sector. In this regard, this study empirically evaluates CSR initiatives ...
DOI:
10.1007/s11356-021-16111-7

18. Exploration of an effective method to determine the relative sweetness of natural alternative sweeteners: Comparison of two‐alternative forced‐choice test and generalized labeled magnitude scale

Author:
Soo‐Hyun Lee; Min‐Ji Kim; Jae‐Hee Hong
Source:
Journal of sensory studies 2022 v.37 no.1 pp. e12714
ISSN:
0887-8250
Subject:
food industry,   etc   ; research and development; sensory evaluation; sucrose; sweetness;     Show all 5 Subjects
Abstract:
... The relative sweetness (RS) of natural alternative sweeteners is influenced by their distinct flavors and temporal profiles but also by the determination method. This study investigated the reported RS of natural alternative sweeteners using two methods—the two‐alternative forced‐choice (2‐AFC) test and generalized labeled magnitude scale (g‐LMS). The 2‐AFC test and g‐LMS were applied to determine ...
DOI:
10.1111/joss.12714

19. Fungal biofilms: insights for the food industry

Author:
Alciléia CV Miranda; Graziela F Leães; Marina V Copetti
Source:
Current opinion in food science 2022 v.46 pp. 100846
ISSN:
2214-7993
Subject:
food industry,   etc   ; biofilm; enzymes; extracellular matrix; food spoilage; spoilage;     Show all 6 Subjects
Abstract:
... Microscopical fungi, both molds and yeasts, play a relevant role in the food industry. Despite having beneficial applications in the biotechnological area and being an alternative in industrial enzyme production, fungi also present a potential for food deterioration. These microorganisms are excellent candidates for biofilm formation, producing an extracellular matrix capable of conferring resista ...
DOI:
10.1016/j.cofs.2022.100846

20. Market Orientation and New Product Development Performance in Egyptian Food Industry: The Mediating Role of Marketing Technical Integration

Author:
Mohamed A. Ghonim; Wael Zakaria Elsawy; Mohamed Elsotouhy; Mohamed A. Khashan
Source:
Journal of food products marketing 2022 v.28 no.4 pp. 193-209
ISSN:
1540-4102
Subject:
food industry,   etc   ; market orientation; models; product development; questionnaires; Egypt;     Show all 6 Subjects
Abstract:
... While the market orientation (MO) is a significant predictor of new product development (NPD) performance in the previous studies, research reveals that adopting the MO is insufficient without a deeper grasp of other determinants. The study model is based on the resource-based view (RBV) to investigate the MO-NPD performance relationship through mediating marketing technical integration (MTI) in t ...
DOI:
10.1080/10454446.2022.2072696