Search results for "food industry"
showing 10 items of 157 documents
Combined Innovation Policy: Linking Scientific and Practical Knowledge in Innovation Systems
2012
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…
Food packaging cues as vehicles of healthy information: Visions of millennials (early adults and adolescents)
2018
Abstract Because packaging has become an important marketing tool, firms must know what type of packaging can affect consumers' packaging cues. Also, still today there is little attention paid to the relevance of educating millennials about the importance of a healthier lifestyle and eating. The aim is to analyse the effects of young consumers with varying degrees of healthy lifestyles and food involvement on packaging cues. Also, the paper analyses differences between early adults and adolescents millennials. Using a sample of 890 millennials (300 early adults and 590 adolescents) and SEM methodology, interesting results are reached. Some healthy habits affect food involvement, and this is…
Risk of infection and adverse outcomes among pregnant working women in selected occupational groups: A study in the Danish National Birth Cohort
2010
Abstract Background Exposure to infectious pathogens is a frequent occupational hazard for women who work with patients, children, animals or animal products. The purpose of the present study is to investigate if women working in occupations where exposure to infections agents is common have a high risk of infections and adverse pregnancy outcomes. Methods We used data from the Danish National Birth Cohort, a population-based cohort study and studied the risk of Infection and adverse outcomes in pregnant women working with patients, with children, with food products or with animals. The regression analysis were adjusted for the following covariates: maternal age, parity, history of miscarri…
High Pressure Processing Impact on Alternariol and Aflatoxins of Grape Juice and Fruit Juice-Milk Based Beverages.
2021
High-pressure processing (HPP) has emerged over the last 2 decades as a good alternative to traditional thermal treatment for food safety and shelf-life extension, supplying foods with similar characteristics to those of fresh products. Currently, HPP has also been proposed as a useful tool to reduce food contaminants, such as pesticides and mycotoxins. The aim of the present study is to explore the effect of HPP technology at 600 MPa during 5 min at room temperature on alternariol (AOH) and aflatoxin B1 (AFB1) mycotoxins reduction in different juice models. The effect of HPP has also been compared with a thermal treatment performed at 90 °C during 21 s. For this, different juice models, or…
Application of pulsed electric fields in meat and fish processing industries: An overview.
2019
The market demand for new meat and fish products with enhanced physicochemical and nutritional properties attracted the interest of the food industry and academia to investigate innovative processing approaches such as pulsed electric fields (PEF). PEF is an emerging technology based on the application of electrical currents between two electrodes thus inducing electroporation phenomena and enabling a non-invasive modification of the tissues' structure. This review provides an overview of the current knowledge on the use of PEF processing in meat and fish to enhance the physicochemical and nutritional changes, as a preservation method, as well as for improving the extraction of high added-v…
Start-up and Operation of Laboratory-Scale Thermophilic Upflow Anaerobic Sludge Blanket Reactors Treating Vegetable Processing Wastewaters
1997
Thermophilic anaerobic treatment of hot vegetable processing wastewaters was studied in laboratory-scale UASB reactors at 55°C. The high-strength wastewater streams, deriving from steam peeling and blanching of carrot, potato and swede were used. The reactors were inoculated with mesophilic granular sludge. Stable thermophilic methanogenesis with about 60% COD removal was reached within 28 days. During the 134 day study period the loading rate was increased up to 24 kg COD m−3 day−1. High treatment efficiency of more than 90% COD removal and concomitant methane production of 7·3 m3 CH4 m−3 day−1 were achieved. The anaerobic process performance was not affected by the changes in the wastewat…
Aceites esenciales: productos antimicrobianos y antioxidantes naturales en la industria agroalimentaria
2020
[ES] Los consumidores son conscientes del peligro derivado del uso de antioxidantes y antimicrobianos sintéticos en la industria agroalimentaria, demandando alternativas más seguras y ecológicas. En este estudio, se ha determinado la actividad antioxidante de aceites esenciales comerciales mediante el método DPPH y su efecto antimicrobiano frente a la bacteria Pseudomonas syringae y el hongo fitopatógeno Fusarium oxysporum a través del empleo del método estandarizado de disco. Los aceites esenciales de clavo, ajedrea, canela y orégano, así como carvacrol, mostraron la máxima actividad antioxidante, comparable a antioxidantes establecidos. El aceite esencial de gaulteria fue el más potente i…
Understanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compound…
2018
Natural bioactive compounds isolated from several aromatic plants have been studied for centuries due to their unique characteristics that carry great importance in food, and pharmaceutical, and cosmetic industries. For instance, several beneficial activities have been attributed to some specific compounds found in Thymus such as anti-inflammatory, antioxidant, antimicrobial, and antiseptic properties. Moreover, these compounds are classified as Generally Recognized as Safe (GRAS) which means they can be used as an ingrident of may food producs. Conventional extraction processes of these compounds and their derived forms from thyme leaves are well established. Hoewever, they present some im…
Application of Pediococcus acidilactici LUHS29 immobilized in apple pomace matrix for high value wheat-barley sourdough bread
2017
The aim of this study was to evaluate the potential use of Pediococcus acidilactici LUHS29 immobilized in apple pomace in case to apply in barley sourdough fermentation for functional bread production. The strain was phenotypically characterized by the growth and acidification rate, carbohydrate metabolism and resistance to acidic conditions. The effect of immobilized bacterial cells on antioxidant properties of barley sourdough and on the acrylamide content in wheat-barley bread was analyzed. The phenotypic and molecular testing indicates the P. acidilactici having a versatile carbohydrate metabolism and acid resistance, showing 42.7% of viable cells surviving after incubation at low pH as…
Downstream Services for Rice Crop Monitoring in Europe: From Regional to Local Scale
2017
The ERMES agromonitoring system for rice cultivations integrates EO data at different resolutions, crop models, and user-provided in situ data in a unified system, which drives two operational downstream services for rice monitoring. The first is aimed at providing information concerning the behavior of the current season at regional/rice district scale, while the second is dedicated to provide farmers with field-scale data useful to support more efficient and environmentally friendly crop practices. In this contribution, we describe the main characteristics of the system, in terms of overall architecture, technological solutions adopted, characteristics of the developed products, and funct…