Search results for "FOOD INDUSTRY"
showing 7 items of 157 documents
An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and …
2018
Abstract Background A large amount of food wastes and by-products are produced from farm to plate. They represent valuable sources for the production of high-added value compounds such as pectin. Pectin is the methylated ester of polygalacturonic acid and presents a wide range of applications in pharmaceutical and cosmetic products as well as in food industry such as gelling agent in fruit-based products, stabilizer in fruit and milk beverages and fruit filling for bakery and confectionary products, among others. Therefore, pectin recovery is of great importance. Scope and Approach The commercially available pectin is almost exclusively derived from citrus peels or apple pomace, by-products…
New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review
2015
Abstract High pressure (HP) treatment has emerged as a novel, additive-free food preservation technology. It has been scientifically and commercially proven that HP can produce microbially safe and stable products with improved quality characteristics such as enhanced flavor and color. Recent studies have focused on the effects of HP on health attributes and allergenic potential of foodstuff to develop the next generation of convenience foods. This review provides an overview on the current knowledge of HP treatment to improve the extraction and bioavailability of bioactive compounds, to reduce allergenicity, to retain essential fatty acids, to reduce the salt content, and to reduce formati…
The internationalisation of the Spanish food industry: the home market effect and European market integration
2015
<p>The objective of this study was to analyse, from a long-term perspective, the factors determining the process of the internationalisation of the Spanish agrifood industry. The paper concentrates on the empirical verification of the existence of a home market effect in the food and drink industries in Spain and on the effects on trade flows of integration into the European Union. With this aim in mind, we took into account the latest contributions to the estimation of the gravity equation for a sample of export flows from 13 agrifood subsectors between 1970 and 2012, with a destination of 175 markets. From the results of the study the existence of the “home market effect” stands out…
QUALITY AND PRICES OF INTRA-EUROPEAN TRADE OF FOOD-INDUSTRY PRODUCTS
2000
The completion of the European Single Market should bring out an exploitation of comparative advantages in production and trade. It is usually assumed that, given the predominance of intraeuropean trade flows in the global import figures of the European Union, efficiency gains from trade creation could be potentially important. However, the analysis of the effects of the Single Market on trade specialisation with a greater degree of accuracy requires trade quality indicators to be available. This paper uses the theory of index numbers to establish the relative quality levels of the food industry shipments to the European Internal Market from European Union member countries. It is found a po…
Linking scientific and practical knowledge in innovation systems
2011
New research indicates that firms combining the science-based STI (Science, Technology, Innovation) and the experience-based DUI (Doing, Using, Interacting) modes of innovation are more efficient when it comes to improving innovation capacity and competitiveness. With regard to innovation policy, the STI mode calls for a supply driven policy, typically aimed to commercialise research results. The DUI mode suggests a demand driven policy approach, such as supporting the development of new products or services to specific markets. This paper analyses how the two types of innovation policy and the two innovation modes can be combined in regional innovation systems. The analysis builds on studi…
Does supply chain quality integration guarantee ambidexterity? Contingency and configuration perspectives on their relationships
2020
While researchers have thoroughly investigated the impact of supply chain quality integration (SCQI) on competitive performance, they have paid less attention to its possible effects on a firm’s ca...
Innovations for sustainable protein systems
2019
Purpose: Introduction of new, alternative protein sources and products for replacing conventional animal products requires many innovations at the product level and the system level. However, less attention has been given to analyzing the emergence of entrepreneurial and business responses to sustainable protein system. The purpose of the paper is to analyze the opportunities and challenges in food processing related to sustainable protein systems from the perspective of sustainable innovations and sustainable entrepreneurship. Design/methodology/approach: Thematic qualitative interviews were conducted in Finnish food manufacturing companies during the first half of 2018. Nineteen (19) inte…