Search results for "food industry"
showing 10 items of 157 documents
Current and future strategies to reduce salt consumption
2020
Abstract The development of healthier lifestyles is of great importance in modern societies. Due to the increasingly sedentarism of population, our current diets need to be adapted to reduce the consumption of salt, fats, and sugar to prevent chronic diseases such as obesity, diabetes, cardiovascular, and respiratory diseases, among others. For example, salt consumption is increasing considerably worldwide, which has been accompanied by the increased rates of heart disease incidence, mainly in developed countries. The food industry is making considerable efforts to provide lower salt food with similar taste, texture, and shelf-life as conventional food to promote not only healthier consumpt…
Innovation for the Italian agricultural and food industry sector
2020
The food industry is one of the largest energy consumers in the world, with 95 EJ/year. In this context, in Europe the amount of energy needed to cultivate, process, package and bring food to the homes of citizens reached 285 Mtoe in 2015, of which 14 Mtoe due to the Italian agricultural and food system. With the aim of favoring a drastic reduction in energy consumption, the European Commission, and the main international agencies, ie: FAO, OECD, UN over the last decade have aligned on the need to develop policies to support energy efficiency, renewable energies and sustainable technologies in order to minimize the use of fossil fuels and to reduce the final energy consumption, especially i…
Studio della resistenza alla corrosione di acciai impiegati nell’industria alimentare e delle bevande
2020
In the present study we performed the physico-chemical characterization of passive films grown on different stainless steel grades after long exposure time in hot purified water (HPW). In order to get more insight into dissolution phenomena that can induce rouging on equipment materials typically involved in food and beverage industries, 304L, 316L and a super duplex 2507 SS samples were passivated at the open circuit potential by different immersion times in HPW at 60°C. Photoelectrochemical and Electrochemical Impedance measurements were performed in the attempt to correlate the electronic properties of the passive films (band gap and conductivity type) to their corrosion resistance.
Virus entéricos humanos en alimentos: detección y métodos de inactivación
2020
[ES] Los principales patógenos víricos que podemos adquirir ingiriendo alimentos contaminados son los norovirus, el virus de la hepatitis A y el virus de la hepatitis E que se propagan principalmente a través de la vía fecal oral. En los últimos años, la incidencia de brotes de transmisión alimentaria causados por estos patógenos ha experimentado un aumento considerable, en parte debido al comercio globalizado y a los cambios en los hábitos de consumo. Las matrices alimentarias que mayor riesgo representan para el consumidor son los moluscos bivalvos, vegetales de IV gama, frutas tipo baya y platos listos para comer. Actualmente las técnicas moleculares son las más habituales para la detecc…
El papel de la formalización y la confianza organizacional como antecedentes de ambidestreza: una investigación sobre la industria agroalimentaria or…
2020
This article investigates the influence of specific key organizational factors (i.e., enabling formalization, coercive formalization, and trust) as antecedents of ambidexterity. Moreover, we propose a new way of operationalizing ambidexterity, under a holistic vision, including the synergies between exploration and exploitation. The study has been developed in the Spanish organic agro-food industry; a total of 239 usable responses were received from two respondents from each company—the general manager and the quality manager. The findings show that enabling formalization and organizational trust are positively related to ambidexterity, but contrary to our predictions, we found no evidence …
Early detection of contamination and defect in foodstuffs by electronic nose: A review
2017
Abstract Electronic nose (e-nose) has emerged as a potential instrument in various areas of food safety assessment for rapid early detection of contamination and defect in food production chain. E-nose is an innovative measurement system designed for detecting and discriminating complex odors through mimicking the working mechanism and the principal building blocks of the mammalian olfactory system. This paper describes a literature update of the applications of the e-nose for ensuring health and safety in the food industry. Finally, its future trend, perspectives and challenging problem are also mentioned.
Bibliometric insights into the spectroscopy research field: A food science and technology case study
2019
The food industry is in need of analytical solutions to maintain high quality and safety standards during the entire food production chain. Spectroscopy applications are targeted as a major solution due to its cost-effective, simple, efficient and multiparametric nature. Bibliometric studies provide a critical evaluation of the status of a research topic through the quantification of measurable outcomes of research activity. The main aim of this study was to use a bibliometric approach to the evaluation of the current status of the spectroscopy research applied to food science and technology. The critical evaluation of the results showed the most commonly used spectroscopy applications as w…
Low-Intensity Ultrasounds
2012
Ultrasonics, showing increasing use in the food industry for both the analysis and modification of food products, is a rapidly growing field of research. The sound ranges employed can be divided into high-frequency, low-energy diagnostic ultrasounds and low-frequency, high-energy power ultrasounds. The former is usually used as a nondestructive, rapid, easy-to-automate, and relatively inexpensive analytical technique for quality assurance and process control with particular reference to physicochemical properties, such as composition, structure, and physical state of foods. Nowadays, power ultrasound is considered to be an emerging and promising technology for industrial food processing. Th…
Sicilian potential biogas production
2013
This study is aimed at predicting the Sicilian potential biogas production, using the Organic Fraction of Municipal Solid Waste (OFMSW), animal manure and food industry by-products, in a region where only one biogas plant using MSW and one co-digestion plant are nowadays available. The statistical data about OFMSW, the number of animals bred in medium and large farms and the amounts of by-products of food processing industries were evaluated, in order to compute the Sicilian potential biogas and energy production. The OFMSW produced in Sicily, that is 0.8 million tons ca. per year (37% of MSW), could be used in a bio-reactor, together with other raw materials, for Anaerobic Digestion (AD) p…
E-Nose Application to Food Industry Production
2016
Food companies worldwide must constantly engage in product development to stay competitive, cover existing markets, explore new markets, and meet key consumer requirements. This ongoing development places high demands on achieving quality at all levels, particularly in terms of food safety, integrity, quality, nutrition, and other health effects. Food product research is required to convert the initial product idea into a formulation for upscaling production with ensured significant results. Sensory evaluation is an effective component of the whole process. It is especially important in the last step in the development of new products to ensure product acceptance. In that stage, measurement…