113 results on '"FOOD industry"'
Search Results
2. Local value creation for developing business relationships: An SME case study in the pasta industry
3. Identifying and ranking key technological capabilities in supply chain sustainability using ISM approach: case of food industry in Iran
4. Trends in the healthiness and nutrient composition of packaged products sold by major food and beverage companies in New Zealand 2015 to 2019
5. Knowledge mobilization between the food industry and public health nutrition scientists: findings from a case study
6. Exploring the environmental and economic impact of fruits and vegetable loss quantification in the food industry
7. Growth Effects as a Function of pH and Temperature of Salmonella enterica serovar Choleraesuis in In Vitro Tests and Chicken Meat: Prediction and Modeling
8. Evaluation of the Antimicrobial Efficacy of a Large-Area Surface Dielectric Barrier Discharge on Food Contact Surfaces
9. Antibiofilm activity of electrochemically activated water (ECAW) in the control of Salmonella Heidelberg biofilms on industrial surfaces
10. Incumbents’ Capabilities for Sustainability-Oriented Innovation in the Norwegian Food Sector—an Integrated Framework
11. Industry 4.0 and circular economy for emerging markets: evidence from small and medium-sized enterprises (SMEs) in the Indian food sector
12. Microbial investigation of cleanability of different plastic and metal surfaces used by the food industry
13. Are U.S. food and beverage companies now advertising healthy products to children on television? An evaluation of improvements in industry self-regulation, 2017–2021
14. The structure of the Canadian packaged food and non-alcoholic beverage manufacturing and grocery retailing sectors through a public health lens
15. Ambidextrie entlang der Wertschöpfungskette – Digitale Innovation in der Lebensmittelindustrie
16. Evaluation of Indicators of an Industrial Ecological Problem in the Bibliographical Database (Exemplified by Influence of Refrigerating Equipment on Global Climate Change)
17. Value stream mapping with lean thinking model for effective non-value added identification, evaluation and solution processes
18. Identifying and ranking risks using combined FMEA-TOPSIS method for new product development in the dairy industry and offering mitigation strategies: case study of Ramak Company
19. Social sustainability in the food value chain: what is and how to adopt an integrative approach?
20. Isolation and Identification of Benzoate Degrading Bacteria from Food Industry Effluent
21. Comparative biological analyses on kenger and kenger coffee as novel functional food products
22. A fuzzy multi-objective optimization model for sustainable closed-loop supply chain network design in food industries
23. European solidarity and “free movement of labour” during the pandemic: exposing the contradictions amid east–west migration
24. Determining the freshness of fruits in the food industry by image classification using transfer learning
25. Perceptions of the students’ learning and evaluation process in an e-learning course in Food Preservation Technology: a study case in a Food Consumption MSc
26. COVID-19: unbalanced management of occupational risks—case of the analysis of the chemical risk related to the use of disinfectants in the dairy industry in Morocco
27. Benchmarking the nutrition-related commitments and practices of major Belgian food companies
28. Benchmarking the nutrition-related commitments and practices of major French food companies
29. Integrating nutrition and obesity prevention considerations into institutional investment decisions regarding food companies: Australian investment sector perspectives
30. Characteristics of a Cold-Adapted L-glutaminase with Potential Applications in the Food Industry
31. Comparative analysis of phytochemicals, antimicrobial and antioxidant activity of different species of Terminalia from Himachal Pradesh, India
32. Enhanced starch hydrolysis by α-amylase using copper oxide nanowires
33. Die Bewertung von Lebensmittelenzymen in der Nahrungsmittelproduktion aus Verbrauchersicht
34. Keeping Up with Innovation: Perspectives into the Present and the Future Needs of the Indian Food Sector
35. Quadruple Helix Approach to Achieve International Product Quality for Indonesian Food SMEs
36. Preparation and Characterization of Colorimetric Indicator Films Based on Chitosan/Polyvinyl Alcohol and Anthocyanins from Agri-Food Wastes
37. AHPSort-GAIA: a visualisation tool for the sorting of alternative in AHP portrayed through a case in the food and drink industry
38. In Vitro Evaluation of Potential Probiotic Strain Lactococcus lactis Gh1 and Its Bacteriocin-Like Inhibitory Substances for Potential Use in the Food Industry
39. Autoinducer-2 Could Affect Biofilm Formation by Food-Derived Bacillus cereus
40. Microbiological contamination profile in soft drinks
41. Palatable disruption: the politics of plant milk
42. Failure Analysis of a Fractured Stick End Casting: An ASM Materials Camp Investigation
43. Toward the reduction of water consumption in the vegetable-processing industry through membrane technology: case study of a carrot-processing plant
44. The health implications of distrust in the food system: findings from the dimensions of trust in food systems scale (DOTIFS scale)
45. Beyond nutrition and physical activity: food industry shaping of the very principles of scientific integrity
46. A detailed mapping of the food industry in the European single market: similarities and differences in market structure across countries and sectors
47. Mapping of food industry strategies to influence public health policy, research and practice in South Africa
48. Increased brazzein expression by abiotic stress and bioreactor culture system for the production of sweet protein, brazzein
49. An overview of microencapsulation in the food industry: opportunities, challenges, and innovations
50. Development and characterization of blends formulated with banana peel and banana pulp for the production of blends powders rich in antioxidant properties
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