Processed foods

The present research develops soybean curd biochar loading goethite (SBCG) and soybean curd activated carbon loading goethite (SACG), a magnetic material made from soybean curd residue and Fe precursor (α-FeOOH), for advanced oxidation processes (AOPs) of TCH in aqueous solutions.

9p viling 11-10-2024 1 1   Download

In this study, we investigated some conditions affecting the extraction of total carotenoids from R. mucilaginosa using environmentally friendly chemicals: cell disruption conditions with organic acids combined with ultrasound-assistant method, using ethanol and petroleum ether solvents to replace acetone in the process of extracting total carotenoids to obtain a benign product, easy to apply in food.

8p viling 11-10-2024 2 1   Download

Although macadamia oil cake (MOC) is a by-product of macadamia oil processing, this material still has high nutritional value, making it a promising ingredient for food products. This study aimed to investigate effects of the MOC supplementation at different ratios on physical properties, nutritional composition and sensory quality of bread.

11p vibecca 01-10-2024 3 2   Download

Research on consumer needs for safe foods under the willingness to pay (WTP) approach based on consumer behavior has been performed widely and has contributed greatly to the development of safe foods, assisted enterprises’ decision-making processes in improving agricultural and food products, and provided orientation to policymakers in improving public health as well as in fostering sustainable economic growth.

15p vibecca 01-10-2024 3 1   Download

Food safety has become an area of primary concern over the past several decades, especially since sociological statistics show a linear association between increased incidence of chronic the level of industrialization, which is associated with environmental pollution, and the scale of industrially processed foods.

18p vifaye 20-09-2024 6 2   Download

This research analyzes the Peruvian organic production coffee industry, the relationship between Supply Chain Management (SCM) and Supply Chain Integration (SCI) concerning the performance of the Cooperatives and the Coffee Associations in Junín Region of Peru. It also analyzes the current scenario of the Coffee Sector and the participation of the Supply Chain (SC) in the processing and distribution of Organic Coffee in Junín, Peru.

13p longtimenosee10 26-04-2024 5 3   Download

This study has adopted a systematic approach to identify the extent to which 20 kHz ultrasound affects the particle size and solubility of different protein solutions containing 4%, 7% and 10% whey proteins, caseins or a mixture at a range of energy densities (15-400 J/mL) and various pH (4.0-9.0). Milk proteins hold a prominent place in the food industry as they are used in many manufactured products for their functionality and most importantly nutritional benefits.

136p runthenight04 02-02-2023 7 2   Download

In this Masters thesis computational modelling techniques were employed to investigate iron-free apo-Lactoferrin (apo-Lf) structural conformation changes in the presence of variant temperature and pH. These conditions represent the environment most milk protein goes through in food processing and the production of food products.

162p runthenight04 02-02-2023 8 3   Download

This study "Sustained product innovation in small companies through the lens of absorptive capacity" conducts qualitative and quantitative research into the ability of small companies to acquire and exploit new knowledge (absorptive capacity) and how this capability together with organisational processes, resources, capabilities and characteristics influence the front-end of the product innovation process; and how this in turn impacts on successful and sustained product innovation, in the context of small food manufacturing companies in Australia.

203p runthenight04 02-02-2023 11 3   Download

Bài giảng Quản trị chế biến món ăn (Food processing management) - Chương 3: Quản trị tác nghiệp chế biến món ăn. Chương này cung cấp cho học viên những nội dung về: lập kế hoạch chế biến món ăn; tổ chức hoạt động chế biến món ăn; giám sát hoạt động sơ chế và chuẩn bị thực phẩm;... Mời các bạn cùng tham khảo!

18p diepvunhi 17-01-2023 92 10   Download

Bài giảng Quản trị chế biến món ăn (Food processing management) - Chương 4: Quản lý thực đơn và nguyên liệu. Chương này cung cấp cho học viên những nội dung về: quản lý thực đơn; quản lý nguyên liệu; an toàn vệ sinh thực phẩm; kiểm soát chi phí thực phẩm;... Mời các bạn cùng tham khảo!

22p diepvunhi 17-01-2023 76 9   Download

Bài giảng Quản trị chế biến món ăn (Food processing management) - Chương 1: Khái quát về tổ chức hoạt động của bộ phận chế biến món ăn. Chương này cung cấp cho học viên những nội dung về: chức năng và nhiệm vụ của bộ phận chế biến món ăn; cơ cấu tổ chức của bộ phận chế biến món ăn; tiêu chuẩn đối với các chức danh quản lý và nhân viên;... Mời các bạn cùng tham khảo!

13p diepvunhi 17-01-2023 82 8   Download

Bài giảng Quản trị chế biến món ăn (Food processing management) - Chương 2: Nghiệp vụ chế biến món ăn. Chương này cung cấp cho học viên những nội dung về: khái quát món ăn và chế biến món ăn; phương pháp chế biến món ăn; kỹ thuật sơ chế và chuẩn bị nguyên liệu; kỹ thuật chế biến và trang trí món ăn;... Mời các bạn cùng tham khảo!

40p diepvunhi 17-01-2023 70 8   Download

Bài giảng Quản trị chế biến món ăn (Food processing management) - Chương 5: Quản trị nhân lực và cơ sở vật chất kỹ thuật. Chương này cung cấp cho học viên những nội dung về: quản trị nhân lực; quản trị cơ sở vật chất kỹ thuật; bảo dưỡng và thanh lý trang thiết bị, dụng cụ;... Mời các bạn cùng tham khảo!

25p diepvunhi 17-01-2023 66 8   Download

Curriculum English for kitchen staff (Vocation: Food Processing - Level: Vocational College): Phần 1 gồm có những nội dung chính sau: Unit 1: Jobs and Workplace; Unit 2: Tools and Equipments; Unit 3: Hygiene and Safety; Unit 4: Revision; Unit 5: Vegetables, Herbs and Spices; Unit 6: Meat and Poultry; Unit 7: Seafood; Unit 8: Revision; Unit 9: Dairy Products and Dry Foods; Unit 10: Fruits.

173p cucngoainhan9 08-04-2022 128 17   Download

Curriculum English for kitchen staff (Vocation: Food Processing - Level: Vocational College): Phần 2 gồm có những nội dung chính sau: Unit 11: Instructions; Unit 12: Menus; Unit 13: Revision; Unit 14: Getting Orders from Waiting Staff and Explaining Dishes; Unit 15: Writing an application letter and a CV; Unit 16: A Job Interview; Unit 17: Revision.

139p cucngoainhan9 08-04-2022 45 11   Download

Utilizing the remaining raw materials - fresh shark cartilage in hydrolysate processing and protein powder containing chondroitin sulfate and natural substances from shark cartilage (C. dussumieri) with environmentally friendly enzyme protease technology Directed to use as functional foods to support the treatment of osteoarthritis.

33p guitaracoustic09 14-01-2022 23 2   Download

Optimization techniques predict the conditions required to increase the efficacy of azo dyes degradation by microbial sources and also decrease the number of experimental runs to achieve the maximum percentage of degradation. Interaction of variables such as medium components and process parameters can be determined using optimization tools.

8p mudbound 10-12-2021 8 2   Download

This review paper summarizes the best method for the utilization of agricultural wastes as raw material for the production of bioethanol. Agricultural wastes are rich in sugar and complex carbohydrates that makes it suitable source to carry out the fermentation process. Bioethanol is widely used in industries such as, chemical, pharmaceutical and food for various purposes especially as sterilizer.

7p mudbound 10-12-2021 19 2   Download

This study were to determine physicochemical and functional characteristic of the flour from cocoyam varieties soaked for 0 - 24h at 30±2 oC, and subsequently investigate sensory and physical stability of WASDA for ease of application in food processing.

5p mudbound 10-12-2021 5 3   Download