Journal articles on the topic 'Career in the baked products industry'
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Hall, Timothy J., and Dennis L. Borton. "The Evolution of Pulp and Paper Mill Effluent Effects Knowledge and Issues - A Career-Based Retrospective." Water Quality Research Journal 45, no. 2 (May 1, 2010): 263–73. http://dx.doi.org/10.2166/wqrj.2010.028.
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Abstract The two recently retired authors have a combined career experience of over 65 years in carrying out research directed at assessing effluent effects on marine and freshwater receiving waters. As such, their work directed at the environmental information needs of the forest products industry has represented a continually evolving research program. This paper reflects a history of issues and progress on pulp and paper mill effluent research before their careers began, the progression of issues and research during their careers, how questions have changed and evolved, and also looks forward to the remaining questions that need to be addressed concerning effluent effects.
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Ratnasingam, Jegatheswaran, Hazirah Ab Latib, Lim Choon Liat, Manohar Mariapan, Natkuncaran Jegatheswaran, Kamaruzaman Othman, and Mohd Afthar Amir. "Public perception of the wood products industry in Malaysia and its implication on the future workforce." BioResources 17, no. 2 (February 14, 2022): 2097–115. http://dx.doi.org/10.15376/biores.17.2.2097-2115.
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Despite contributing almost RM 20 billion (USD 4.9 billion) in exports earnings annually, the public perception of the wood products industry in Malaysia remains unknown. Therefore, this study attempted to assess public perceptions about the industry in Malaysia among the public, including teenagers, based on 3,010 reliably answered questionnaire-surveys. Generally, the public perceived the wood products industry to be a low-wage economy, labor-intensive, predominated by foreign contract workers, and unsustainable in the long-term. In essence, the public appear to have stronger negative images of the industry compared to the positive images. The main drivers for such negative perceptions, identified through the factor analysis, were the prevailing business environment in the industry and its workforce characteristics. Consequently, teenagers and school-leavers tend to be less interested in pursuing a career in the industry, let alone pursuing further studies in the wood-related fields. The main reasons cited for this were the limited career growth opportunity due to the predomination of family-controlled small and medium-sized enterprises (SMEs) in the industry and the discouragements from family members and friends. The provision of reliable, timely, and transparent information is important to boost the public’s awareness and build positive beliefs and perception of the wood industry.
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Cortes-Herrera, Carolina, Graciela Artavia, Silvia Quiros-Fallas, Eduardo Calderon-Calvo, Astrid Leiva, Josue Vasquez-Flores, and Fabio Granados-Chinchilla. "Analysis of Minerals in Foods: A Three-year Survey from Costa Rican Market Products." Journal of Food Research 12, no. 1 (November 7, 2022): 9. http://dx.doi.org/10.5539/jfr.v12n1p9.
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Developing and carrying out analyzes that allow nutritional profiling of foods has become increasingly necessary in the food industry, especially when essential nutrients, such as minerals, are involved. In addition, having this type of information makes it possible to characterize the food, corroborate labeling, monitor regulations, improve food quality, and take public health measures when there are deficiencies or excesses in the population level of any nutrient. During this survey, total ash, Cl, Ca, P, Mg, Fe, Zn, Cu, Na, and K, were analyzed in different foods (including meat, dairy, cocoa, baked products, fruits, vegetables, legumes, beverages, cocoa products), for a total of n = 2046, 190, 385, 101, 113, 718, 190, 79, 945, and 190 samples, respectively. These samples were compiled from January 2019 to December 2021 as part of routine surveillance of the food industry. Food mineral fraction was assessed by gravimetry, chloride by potentiometry, and the rest of the analytes by spectrometry. Descriptive statistics were produced to analyze the database, and the information was divided by type of food and minerals.
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Mirzayev, Fuad, Gulnara Ahmadova, Kovsar Dadashova, and Dmytro Bugayko. "Cluster market of civil aviation training complex services." Electronic Scientific Journal Intellectualization of Logistics and Supply Chain Management #1 2020, no. 24 (June 2024): 53–60. http://dx.doi.org/10.46783/smart-scm/2024-24-5.
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Classification and features of the educational services market are of interest due to the commercialisation of education and the widespread increase in the level of requirements for staff qualification. Vocational education represents a special segment of this market. The market of professional education of aviation specialists is an important and dynamically developing segment of the educational industry that can offer promising opportunities for training and career development in aviation. According to many researchers, the special importance of this element of the educational services market structure should be based on the integration of joint efforts of corporate training centres, industry agencies and the government with the needs of customers and industry standards. Personnel training itself is a complex multi-disciplinary system. Based on the research in the field of professional education of aviation specialists, the authors define the market of civil aviation simulator complexes services, characterise the market products and identify other features of the market and propose the concept of "cluster market of aviation simulator complexes services".
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Li, Xingge, Meixuan Zhang, Xinyi Zhang, and Gaoyuan Zhu. "A Resilient Shipping Industry in the Wave of the Digital Economy during the Post Pandemic Era: Based on Maersk's Approach." Highlights in Business, Economics and Management 14 (June 12, 2023): 102–10. http://dx.doi.org/10.54097/hbem.v14i.8973.
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The purpose of this essay is to focus on how Maersk made choices about its career development and to analyze and explain it using a set of "addition and subtraction" principles. Two distinct aspects of e-commerce are highlighted: "simplification" and "supplementation". Faced with cyclical shipping demand, the impact of the COVID-19 pandemic, and inherent industry shortcomings, Maersk entered the shipping e-commerce market by developing a series of platform products for online booking services. This helped simplify and connect the supply chain through subtraction. In addition, Maersk built a terminal delivery network to support B2B and B2C electronic fulfillment with powerful and flexible e-commerce technology. This promotes the integration of technology and consumption modes, extends the supply chain through addition, and complies with the digital economy. In the pursuit of green development and decarbonization in the shipping industry, Maersk has made subtractions by controlling carbon emissions and making efforts in ship and fuel development and manufacturing. This essay also considers the future management implications and direction of Maersk and the shipping industry it represents.
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Yeh, James S., Kirsten E. Austad, Jessica M. Franklin, Susan Chimonas, Eric G. Campbell, Jerry Avorn, and Aaron S. Kesselheim. "Medical Schools' Industry Interaction Policies Not Associated With Trainees' Self-Reported Behavior as Residents: Results of a National Survey." Journal of Graduate Medical Education 7, no. 4 (December 1, 2015): 595–602. http://dx.doi.org/10.4300/jgme-d-15-00029.1.
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ABSTRACT Background Medical students attending schools with policies limiting industry/student interactions report fewer relationships with pharmaceutical representatives. Objective To investigate whether associations between students' medical school policies and their more limited industry interaction behaviors persist into residency. Methods We randomly sampled 1800 third-year residents who graduated from 120 allopathic US-based medical schools, using the American Medical Association Physician Masterfile. We surveyed them in 2011 to determine self-reported behavior and preferences for brand-name prescriptions, and we calculated the strength of their medical schools' industry interaction policies using the 2008 American Medical Student Association and Institute on Medicine as a Profession databases. We used logistic regression to estimate the association between strength of school policies and residents' behaviors with adjustments for class size, postresidency career plan, and concern about medical school debt. Results We achieved a 44% survey response rate (n = 739). Residents who graduated from schools with restrictive policies were no more or less likely to accept industry gifts or industry-sponsored meals, speak with marketing representative about drug products, attend industry-sponsored lectures, or prefer brand-name medications than residents who graduated from schools with less restrictive policies. Residents who correctly answered evidence-based prescription questions were about 30% less likely to have attended industry-sponsored lectures (OR = 0.72, 95% CI 0.56–0.98). Conclusions Any effect that medical school industry interaction policies had on insulating students from pharmaceutical marketing did not persist in the behavior of residents in our sample. This suggests that residency training environments are important in influencing behavior.
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Ahn, Hyun Jung, and Min Gu Kang. "A Case Study on the Application of Capstone Design in Design Major Courses: Focusing on Industry-Academia Collaboration Clusters." Korea Institute of Design Research Society 8, no. 2 (June 30, 2023): 363–72. http://dx.doi.org/10.46248/kidrs.2023.2.363.
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This study is an execution case which is part of an industry-academic cooperation project , and conducted as a course based on capstone design in design major. The program was operated in collaboration with Bino Design Co., Ltd., focusing on the theme of global warming to plan, develop, and produce design products and hold exhibitions. Through the capstone design course, students can improve their abilities and gain experience that can be applied to actual work, as they identify and solve problems faced in the industry. This can greatly help with career development and competitiveness. Professors can collect various experiences and educational cases through developing and operating capstone design courses, and apply them to create a realistic educational environment. Universities can enhance students' employability and competitiveness, while also strengthening the cooperative relationship between education and industry in the long term. Companies can diversify their talent pool, strengthen partnerships with universities through industry-academic cooperation, and gain opportunities to achieve better business results. Through this research, the positive potential of capstone design education in the design field has been confirmed, and it is necessary to create an educational environment in which universities and companies can maintain a mutually beneficial relationship for further development.
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Bilyk, Olena, Yulia Bondarenko, Oksana Kochubei-Lytvynenko, and Liudmyla Burchenko. "Development of a recipe for a multicomponent mixture "Solodok +" to improve the consumer properties of bakery products." ScienceRise, no. 6 (December 30, 2021): 18–24. http://dx.doi.org/10.21303/2313-8416.2021.002235.
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The object of research is the technology of bakery products enriched with a mixture of germinated grains of wheat, corn, barley and oats.
Investigated problem: The problem of using a mixture of germinated grains is the formation of a closure sticky crumb in baked goods with a mixture. The reason for this is the high activity in the mixture of amylolytic and proteolytic enzymes.
The solution to the problem consists in the developed multicomponent mixture (MM) to improve the consumer properties of bakery products, the formulation of which includes 15 % of the flour mass of the germinated grain mixture.
Main scientific results: On the basis of experimental studies, the formulation of the "Solodok+" multicomponent mixture has been developed. The mixture contains: chicory inulin, dry milk whey enriched with Mg and Mn, apple pectin, phosphatide concentrate, enzyme preparation Deltamalt FN-A 50 and ascorbic acid. The optimal dose of the "Solodok+" MM for bakery products is 2.5 % by weight of flour.
The area of practical use of the research results: "Solodok+" MM is recommended to be used in the production of bakery products enriched with sprouted grains at enterprises of the bakery industry of various capacities.
An innovative technological product: "Solodok+" MM helps not only to reduce the stickiness of the crumb, improve its porosity, increase the volume of products, but also lengthen the freshness of unpackaged products.
Scope of application of the innovative technological product: Bakery products with a mixture of sprouted grains and "Solodok+" MM have increased nutritional value, high consumer properties and are intended for a wide range of consumers.
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Gupta, Priya, Kanhaiya Singh, and Jyoti Kainth. "Enhancement of Efficiency and Effectiveness in Banking through CRM Systems." International Journal of Customer Relationship Marketing and Management 4, no. 2 (April 2013): 51–76. http://dx.doi.org/10.4018/jcrmm.2013040104.
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Financial Services Industry in India is experiencing robust growth and intensity of competition unlimited by geographical operations and multiple methods of service delivery, witnessed by the ever dynamic and increasing role of Information Technology (IT). Relationship Marketing has replaced traditional Transactional Marketing and in this direction, the concept and tools of customer relationship management (CRM) have become significantly important. This research paper examines the multi-fold impact of CRM systems on the growth and efficiency of plethora of banking operations. This empirical study is based on descriptive research design using questionnaire as the key research instrument. Descriptive statistics, Pearson correlation and Stepwise regression and chi-square were used to test the research hypotheses. Cross selling helps to retaining the customer and give more than one platform to engage with the client. It also gives employees an opportunity to learn various non-related products for their skill development for career progression. Banks can improve their efficiency by structured and scientific approach towards cross selling through implementation of CRM tools. Desired results can be obtained by training staff on various products and close tracking on sales process.
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S, Miss Arati. "Review Paper- STUDY ON TRANING AND DEVELOPMENT IN BANKING SECTOR." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 08, no. 05 (May 16, 2024): 1–5. http://dx.doi.org/10.55041/ijsrem34157.
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With the advancement of information technology, the globe has become a global village, and it is bringing upheaval to every industry, including banking. Banks began to emerge with technology and information technology-based products and services. Customers nowadays are extremely demanding, and the only way to properly meet their needs is to employ innovative technology. Liberalization, globalization, and privatization have given the banking business additional features in this highly competitive market. As a result, banks must provide ongoing training to their staff, not simply at the entry level. Training and development programs have a significant impact on bank employee’s knowledge enhancement, skill development, and work enrichment, which reduces attrition, increases job retention, and is advantageous for employee value addition. All of these elements work together to help banks enhance their market share and productivity. KEYWORDS Skill Development, Workshops, On Job Training, Career Development Professional Growth, Mentor, Learning
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Kleinlein, Axel. "Ordnungspolitische Weichenstellungen für die anstehende Reform der Riester-Rente." Zeitschrift für Wirtschaftspolitik 69, no. 3 (December 1, 2020): 239–49. http://dx.doi.org/10.1515/zfwp-2020-2041.
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Abstract The Riester pensions today face two main problems: First, life insurance industry in Germany faces the problem of inadequate solvency. Therefore, there is a need that we take the Riester pension not as a sole part of the life insurance sector and open it to the whole sector of financial services. Second, the previous regulation of the Riester pension is causing problems. Particularly the guarantee forces mandatory retirement with a life insurance company and the requirement of capital preservation. Therefore we have to review these two guarantee aspects. It is also important to limit costs and to simplify the funding system. The concept of the “Basisdepot-Vorsorge” solves these problems while it is based on promoting precisely those who want to save up for their retirement during their active career, no matter what kind of financial service is included in the accumulation or decumulation phase. To include all different financial service providers creates the needed economical competition to ensure better products for the Riester-Rente.
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Gvaramadze, Ana. "Digital Technologies and Social Media in Tourism." European Scientific Journal, ESJ 18, no. 10 (March 31, 2022): 28. http://dx.doi.org/10.19044/esj.2022.v18n10p28.
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Computer-mediated technologies allow individuals, companies, nongovernmental organizations, governments, and other organizations to view, create, and share information, ideas, career interests in virtual communities and networks. For the tourism industry it is essential to create interesting content on social media at all stages of the journey. The aim of the paper was to highlight the role of social media in the tourism industry, to reveal how mobile applications affect tourism, and how tourists benefit from using social networks while traveling. The purpose was to show the best practices in promoting consumer relations through social media and social media channels, and what role social media plays in many aspects of tourism, especially in terms of information retrieval and decision making. The research revealed which search engine Georgian tourists use to get information throughout their travel and whether they usually use social media platforms to buy a tourism product. Using qualitative and quantitative (population-based) methods, the results of the study showed that travellers in Georgia actively use social media for ideas and inspiration, at the same time to buy tourism products. Social media is not just about disseminating information, it can also influence tourists’ expectations and decisions. The research shows the importance of an online tourism domain in the context of travel planning through a search engine. Therefore, stakeholders in the tourism industry should pay attention to the impact of social media to improve the reliability of their information and services.
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Carroll, Anthony R. "Preface." Pure and Applied Chemistry 84, no. 6 (January 1, 2012): iv. http://dx.doi.org/10.1351/pac20128406iv.
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The IUPAC-sponsored joint meeting of the 27th International Symposium on the Chemistry of Natural Products (ISCNP-27) and the 7th International Conference on Biodiversity (ICOB-7) was held in Brisbane, Australia from 10 to 15 July 2011. The meeting was co-chaired by Prof. Ron Quinn from Griffith University and Prof. Mary Garson from the University of Queensland.The meeting brought together a broad cross-section of highly renowned scientists from academia, government, and industry, who presented their findings in 42 plenary and invited talks. An excellent diversity of contributed short talks were provided by a further 20 speakers. Three successful sessions were devoted to short (3 min) oral poster presentations given by 18 early-career scientists describing the research presented in their posters. A total of 76 posters were also presented. Scientists from 24 countries presented their research at the conference. Topics covered at the symposia included: discovery of new metabolites, isolation and structure elucidation, synthesis, neglected diseases, biosynthesis, engineered biosynthesis, chemical ecology, new methodology, and biodiversity. The chemistry from a rich diversity of sources was covered, including marine invertebrates, insects, plants, fungi, bacteria, myxobacteria, cyanobacteria, and even mammalian venoms.The 14 papers included in this issue of Pure and Applied Chemistry are based upon lectures presented at ISCNP-27/ICOB-7. The papers represent a good cross-section of the major themes in natural products research presented during the meeting and demonstrate the multidisciplinary nature and extensive breadth of applications that natural products research can provide to the wider community. The next meeting in this series is scheduled to take place in Shanghai in 2013.Anthony R. CarrollConference Editor
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Paul, Tosin, William Olosunde, and Orua Antia. "Study of Proximate Composition and Storage Stability of Selected Bakery Products from Developed Wheat-Sologold Sweet Potato Flour." International Journal of Smart Agriculture 1, no. 1 (September 7, 2023): 24–31. http://dx.doi.org/10.54536/ijsa.v1i1.1831.
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The proximate composition and storage stability of selected bakery products from composite wheat-sologold sweet potato flour (40:60) were investigated. This is crucial to harness the beneficial attributes of the composite flour coupled with the quality of its baked products. Results of the proximate composition of the baked products (bread, biscuit and cake) from composite wheat-sologold sweet potato flour were as follows: moisture content (10.60, 8.20, 6.80%), crude fiber (0.42, 0.38, 0.40%), ash content (1.20, 1.40, 1.30%), protein content (17.10, 16.50, 18.40%), oil extract (5.83, 5.33, 5.30%) and nitrogen free extract (64.85, 66.79, 67.80%) respectively. These values are within the range of good quality marketable baked products. During storage under room temperature, the total bacterial and fungi count of the baked products were found to be within was within the tolerable limit of edible food. The wheat-sologold sweet potato is therefore, a potential composite flour in the baking industry for improved quality and safety of baked products.
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Gagliardi, Anna R., Ariel Ducey, Pascale Lehoux, Thomas Turgeon, Sue Ross, Patricia Trbovich, Anthony Easty, Chaim Bell, and David Urbach. "Factors influencing the reporting of adverse medical device events: qualitative interviews with physicians about higher risk implantable devices." BMJ Quality & Safety 27, no. 3 (August 2, 2017): 190–98. http://dx.doi.org/10.1136/bmjqs-2017-006481.
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BackgroundPostmarket surveillance of medical devices is reliant on physician reporting of adverse medical device events (AMDEs). Little is known about factors that influence whether and how physicians report AMDEs, an essential step in developing behaviour change interventions. This study explored factors that influence AMDE reporting.MethodsQualitative interviews were conducted with physicians who differed by specialties that implant cardiovascular and orthopaedic devices prone to AMDEs, geography and years in practice. Participants were asked if and how they reported AMDEs, and the influencing factors. Themes were identified inductively using constant comparative technique, and reviewed and discussed by the research team on four occasions.ResultsTwenty-two physicians of varying specialty, region, organisation and career stage perceived AMDE reporting as unnecessary, not possible or futile due to multiple factors. Physicians viewed AMDEs as an expected part of practice that they could manage by switching to different devices or developing work-around strategies for problematic devices. Physician beliefs and behaviour were reinforced by limited healthcare system capacity and industry responsiveness. The healthcare system lacked processes and infrastructure to detect, capture, share and act on information about AMDEs, and constrained device choice through purchasing contracts. The device industry did not respond to reports of AMDEs from physicians or improve their products based on such reports. As a result, participants said they used devices that were less than ideal for a given patient, leading to suboptimal patient outcomes.ConclusionsThere may be little point in solely educating or incentivising individual physicians to report AMDEs unless environmental conditions are conducive to doing so. Future research should explore policies that govern AMDEs and investigate how to design and implement postmarket surveillance systems.
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Pransky, Joanne. "The Pransky interview: Dr Paolo Pirjanian, CTO of iRobot Corporation." Industrial Robot: An International Journal 41, no. 1 (January 14, 2014): 1–5. http://dx.doi.org/10.1108/ir-11-2013-423.
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Purpose – PhD/inventor builds consumer robot start-up company based on low-cost, groundbreaking visual simultaneous localization and mapping (vSLAM) visual sensors and NorthStar® navigation technologies that sells for nearly $75 million dollars 12 years later. The following article is a “Q&A interview” conducted by Joanne Pransky of Industrial Robot Journal as a method to impart the combined technological, business, and personal experience of a prominent, robotic industry engineer-turned entrepreneur regarding the evolution, commercialization, and challenges of bringing a technological invention to market. The paper aims to discuss these issues. Design/methodology/approach – This interview was with Dr Paolo Pirjanian, CTO of iRobot Corporation. Dr Pirjanian previously served as both CTO and CEO of Evolution Robotics. Dr Pirjanian received his PhD degree from Aalborg University, Denmark. He has received several honors and awards including the IEEE Robotics and Automation Society Early Career Award in 2004 and the Technical Leadership Award from JPL/NASA. Dr Pirjanian holds 67 patents. Findings – The challenges and solutions of transferring technological innovations into an affordable consumer product are presented. The resulting pioneering technologies and approximate 37 patents around vSLAM and NorthStar® were incorporated into Evolution's flagship consumer product, Mint floor cleaning robot. In October 2012, iRobot Corp acquired Evolution for $74 million in an effort to complement their own products and technologies. Originality/value – A robot scientist, in his roles as the CTO and CEO of a robot company, uses a paradigm shift in vision and pattern recognition to build an affordable consumer product and successful company.
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Болдырев, В. С. "PERSONNEL MOTIVATION SYSTEM ON THE EXAMPLE OF THE RESEARCH AND PRODUCTION ENTERPRISE OF THE PAINT AND PAINT INDUSTRY." Organizer of Production, no. 3 (February 9, 2022): 43–51. http://dx.doi.org/10.36622/vstu.2021.89.31.005.
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Введение. Опытные руководители знают, как много зависит от квалификации и правильной расстановки кадров на предприятии. Однако в последнее время далеко не все уделяют этому должное внимание. В предлагаемой статье описывается комплексный подход в решении вопросов кадровой политики наукоемкого предприятия лакокрасочной отрасли, который может быть интересен научно-техническим организациям, занимающимся разработкой и продвижением наукоемких инновационных технологий и продукции. Данные и методы. Основные методы исследования - теоретические и практические методы, с помощью которых проводилось исследование: методы системного анализа, экономические методы анализа информации, методы экспертных оценок. В статье приведены результаты развития Научно-производственного объединения «Лакокраспокрытие» по инновационному пути (модернизация производства и всей структуры предприятия). При развитии предприятия по инновационному пути пришлось не только заниматься новыми или улучшенными продуктами, значительно увеличив ассортимент, но и менять организационную структуру и систему мотивации персонала. Была разработана методика мотивации персонала, его карьерного роста с возможностью подготовки кадров, а также повышения их квалификации. Полученные результаты. В статье освещены ключевые аспекты комплексной кадровой политики НПО «Лакокраспокрытие», основной принцип которой заключается в обеспечении современного обновления и сохранения количественного и качественного состава кадров, его развития в соответствии с потребностями предприятия, требованиями действующего законодательства и состоянием рынка труда. Показано применение изложенного подхода при функционировании предприятия, а также приведены данные по экономическим показателям при развитии всего научно-производственного предприятия по инновационному пути. Выводы. Правильный выбор и своевременная реализация эффективной кадровой политики представляет собой серьезную работу по настройке сложнейшего механизма эффективного функционирования коллектива, который непосредственно влияет на темпы средне- и долгосрочного развития предприятия. Для решения указанной задачи необходима ежедневная, серьезная работа по выстраиванию всего комплекса производственных отношений, базирующихся на достижении не только организационных, но и индивидуальных целей. Introduction. Experienced managers know how much depends on the qualifications and the correct placement of personnel in the enterprise. Recently, however, not everyone has been paying due attention to this. The proposed article describes an integrated approach to solving the issues of personnel policy of a science-intensive enterprise in the paint and varnish industry, which may be of interest to scientific and technical organizations engaged in the development and promotion of science-intensive innovative technologies and products. Data and Methods. The main research methods are theoretical and practical methods with the help of which the research was carried out: methods of system analysis, economic methods of information analysis, methods of expert assessments. The article presents the results of the development of the Research and Production Association «Lakokraspokrytie» along the innovative path (modernization of production and the entire structure of the enterprise). With the development of the enterprise along an innovative path, it was necessary not only to deal with new or improved products, significantly increasing the range, but also to change the organizational structure and personnel motivation system. A methodology was developed to motivate personnel, their career growth with the possibility of training personnel, as well as improving their qualifications. The results obtained. The article highlights the key aspects of the complex personnel policy of NPO «Lakokraspokrytie», the main principle of which is to ensure modern renewal and preservation of the quantitative and qualitative composition of personnel, its development in accordance with the needs of the enterprise, the requirements of the current legislation and the state of the labor market. The application of the stated approach in the functioning of the enterprise is shown, as well as data on economic indicators in the development of the entire research and production enterprise along the innovative path. Conclusions. The correct choice and timely implementation of an effective personnel policy is a serious work on setting up the most complex mechanism for the effective functioning of the team, which directly affects the pace of medium and long-term development of the enterprise. To solve this problem, daily, serious work is required to build the entire complex of industrial relations based on the achievement of not only organizational, but also individual goals.
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Ranasinghe, Meththa, Ioannis Manikas, Sajid Maqsood, and Constantinos Stathopoulos. "Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review." Sustainability 14, no. 2 (January 6, 2022): 605. http://dx.doi.org/10.3390/su14020605.
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Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research area with increasing attention. Studies where the researchers tried to improve the quality of bakery goods by incorporating date components have shown positive results, with several drawbacks that need attention and further research. The objective of this review is to present a comprehensive overview of the utilization of date components in bakery products and to identify gaps in the current knowledge. This review will help focus further research in the area of valorization of date by-products and thereby contribute to the generation of novel functional bakery products that meet consumer expectations and industry standards, thus generating income for the relevant industry and considerable alleviation of the environmental burden this waste and by-products contribute to. Only a few studies have been focused on utilizing date by-products and their extracts for baked goods, while a research area still remaining under-explored is the effect of incorporation of date components on the shelf life of bakery products.
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Shaikin, D. N., M. M. Valieva, and O. V. Kopylova. "Certification issues in training economic personnel for AIC." Problems of AgriMarket, no. 2 (June 30, 2024): 238–47. http://dx.doi.org/10.46666/2024-2.2708-9991.20.
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The goal is to analyze literary sources interpreting the term “certification” and develop recommendations aimed at professional growth and career of graduates of agricultural universities. Methods – comparisons, generalizations. Results – the essence of the concept of “certification” is revealed. The role of this process for students of Kazakh universities is shown in view of development of agricultural economy in the republic, taking into account such principles as economic orientation, internationalization, transformation and autonomy in modern conditions, characterized by the formation of competitive environment focused on meeting the needs of labor market. The main requirements and trends related to organization of certification in this industry, set out in the relevant government documents (concepts, regulations, etc.), are presented. The example of M. Kozybaev North Kazakhstan University, in which Certification Training Center has been opened to train students in 1C software products, with further expansion of employment opportunities and promotion prospects for graduates of economic educational programs based on application of digital competencies in the field of accounting (accounting in agricultural enterprise). Mastering these disciplines will provide solid knowledge and allow students to successfully pass the qualifying exam and subsequently receive the “1C: PROFESSIONAL” certificate. Statistics on the work of the Center, the number of trained students who received certificates and jobs at enterprises in agricultural sector are presented. The authors note that certification is one of the most important areas of activity of any university, which helps a young specialist to be effective and successful in agricultural market for job vacancies. Conclusions – gaining of knowledge on the basis of non-formal education will contribute to the effective implementation of the 3L concept in employment in various sectors of economy and provision of competitive personnel.
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Das, Muralee, and Susan Myrden. "Asian football: how corruption disrupted marketing value in the game’s largest fan market." CASE Journal 16, no. 5 (August 25, 2020): 585–614. http://dx.doi.org/10.1108/tcj-11-2019-0116.
Full textAbstract:
Theoretical basis This case is focused on the allegations of corrupt practices within the strategic leadership at the board level of an international sports organization – the Asian Football Confederation (AFC). The theoretical premise is that the practices and decisions of the AFC’s leadership will have a profound impact on the AFC’s performance. However, because the AFC is the continental governing body, the impact is theorized to be far larger, across an entire industry. In writing the case, the authors were guided by upper Echelons theory (UET) (Hambrick and Mason, 1984; Hambrick, 2007; Hambrick et al., 2015), which argues that an organization’s strategic direction is directly influenced by its leader’s values. The authors selected UET for the theoretical framework, as it considered a spectrum of factors from industry, leader characters (values), their choices and the results of their actions. Such a comprehensive theory aligned with the complexities of the AFC and its leadership. In constructing the case roadmap using UET, the authors first adopted an ethnographic methodology. This was motivated by the fact that one of the authors had been embedded for many years as part of the leadership team at the AFC. His career work notes based on direct interactions and observations of these leaders helped in two ways: to identify the complex set of personal characteristics of these leaders (i.e. background, their careers outside football and financial standing) as they originated from 47 different nationalities. UET refers to these as observable factors to better theorize the hidden intentions of their alleged corrupt behaviors. UET identifies this second set of non-observable factors as psychological factors. These two different sets of observations combined helped to theorize their drivers, intentions and strategic decisions (options). For the second methodology, the authors accessed archival, publicly available media news and reports to understand the consequences of their actions to the AFC and the Asian football industry. This completed the final parts of the UET framework (Yamak et al., 2014). Research methodology This case relied on information that was widely reported within international media, press announcements by various organizations, published decisions by tribunals and publicly available information on the AFC. All of the names and positions in this case are actual persons. Case overview/synopsis This case focuses on the role and influence of the AFC as the Asian football governing body. The AFC is a member of the world football governing body – FIFA. With a US$1bn budget, the AFC has a strong impact on the future of football among Asia’s three billion people. Unfortunately, the AFC has been unable to create the value in its sports events or properties that attracts fans and investors. Central to this problem is the issue of corruption and corruption allegations within the AFC, especially with regard to its leadership. This case, therefore, attempts to highlight the various issues, discusses the circumstances around these challenges and brings forth the complexities of leading a truly international organization across 47 countries. Such factors are then tied to the value of the organization’s products or services in the marketplace. Complexity academic level The case is written and designed for a graduate level (MBA) class or an upper level undergraduate class such as corporate strategy, leadership, international management, international marketing, contemporary issues in management, cross-cultural management, sports management and sports marketing. In general, the case will also be a good fit for courses that discuss leadership, organizational strategy, organizational structure, organizational ethics and organizational behavior.
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Kumar, Yashwant, Nishant Kumar Ariya, Dr Md Khalid Khan, and Dr Satyananda Swain. "Development of Hazelnut Powder Fortified Ragi Cookies." International Journal for Research in Applied Science and Engineering Technology 11, no. 5 (May 31, 2023): 7138–41. http://dx.doi.org/10.22214/ijraset.2023.53381.
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Abstract: Baking Industry is considered as one of the major part of food processing in India. Bakery products have become popular among different sections of the population due to increased demand for convenience foods. Cookies among the bakery products are most important in the world. These are an important food product used as by children and adults. Cookies differ from other baked products like cakes and breads. Because of low moisture content which ensures that they are free from microbial spoilage and confer long shelf life in the product.
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Semenova, T. S., A. E. Didikov, and O. I. Sergienko. "Simulation modeling as a tool for predicting the quality of wastewater treatment in food production." E3S Web of Conferences 524 (2024): 02019. http://dx.doi.org/10.1051/e3sconf/202452402019.
Full textAbstract:
The possibility of using simulation modeling to predict the quality of wastewater treatment in food production is considered using the example of the baking industry. Using the GPS-X 8.0 software product, the efficiency of wastewater treatment processes at local wastewater treatment plants for the production of bakery products, confectionery products and mixed-type production with the production of bakery products, small baked goods and confectionery production was studied. It is shown that the use of a systematic approach ensures the development of effective local facilities for wastewater treatment.
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Ordóñez-Santos*, Luis E., Jessica Esparza-Estrada, and Pedro Vanegas-Mahecha. "Effect of Baking Temperature on Carotenoids and Provitamin A in Bread made with Mandarin (Citrus reticulata) Epicarp Extract." TecnoLógicas 26, no. 58 (December 29, 2023): e2755. http://dx.doi.org/10.22430/22565337.2755.
Full textAbstract:
Consumers are interested in products with functional properties that contribute to their well-being and health. An alternative source of functional ingredients would be the by-products of the citrus industry, which can be used as natural additives in baked products. Therefore, the objective of this study was to evaluate the effect of temperature on the concentration of carotenoids and provitamin A when baking bread in a temperature range of 160-200 ºC. We studied the thermal degradation kinetics and thermodynamic parameters of the carotenoids β-carotene, α-carotene, β-cryptoxanthin, lycopene, and provitamin A in bread dough samples made with mandarin epicarp lipid extract baked at three temperatures (160, 180, and 200 ºC). The results showed that carotenoid pigments and provitamin A are significatively reduced (p < 0.05) as baking time and temperature increase, and the degradation of bioactive compounds was set to a first-order kinetic R2 > 0.83. Thermic resistance values (z) and activation energy (Ea) during the baking process of bread showed that β-carotenes are an unstable thermal phytochemical, followed by provitamin A, α-carotenoid, lycopene, and β-cryptoxanthin. In this research, it can be concluded that the results would be important for the design and optimization of baked bread, as it will allow to maximize the levels of these micronutrients.
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Saeid, A., S. Hoque, U. Kumar, M. Das, N. Muhammad, MM Rahman, and M. Ahmed. "Comparative studies on nutritional quality of commercial wheat flour in Bangladesh." Bangladesh Journal of Scientific and Industrial Research 50, no. 3 (November 5, 2015): 181–88. http://dx.doi.org/10.3329/bjsir.v50i3.25581.
Full textAbstract:
Cereal industry and its derived products have a large economic and social importance worldwide. Baking industries are extensively using wheat flour to produce various baked products. Therefore, in this investigation it is intended to study and determine proximate, physicochemical, functional properties of six brand of wheat flour in Bangladesh. The entire brand had moisture contents: 9.90-12.48%, protein: 8.67-12.47%, fat: 0.893-1.387% and ash content: 0.387-0.707%. The ACI brand had the highest amount of protein of 12.47% whereas Romoni brand had highest fat of 1.387%, fiber: 0.26%, gluten content: 15.34% and water absorption index of 1.9 g/g as compared to other brands. In addition, sodium and calcium content were higher in ACI brand whereas potassium content was higher in Romoni brand. Results showed that wheat flour from all brand could be used to make various type of baked products.Bangladesh J. Sci. Ind. Res. 50(3), 181-188, 2015
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Achmadi, Evita Riviani. "Enzymes as Potencial Source for Clean Label Bakery Product: Part 1, Mechanism and Application Single Enzym." Journal of Food and Agricultural Product 2, no. 2 (September 14, 2022): 57. http://dx.doi.org/10.32585/jfap.v2i2.2708.
Full textAbstract:
Background: Increased public awareness of consuming healthy food has driven bakery industry to applied production methods and components of food products that are tailored to the market needs. Food product can be positioned as natural, organic, or free from additives/ preservatives which often referred to clean label trend. Bakery industry commonly using chemical emulsifier as component which improve characteristic and quality baked goods. Usage of chemical component is not appropriate with perception of clean label, although it is not yet clear what a clean label exactly means. Chemical emulsifier has potentially negative effect to health such as intestinal inflammation, obesity, metabolic syndrome and glucose resistance based on several research. Food enzyme can be alternative to replace chemical emulsifier and potentially source of clean label bakery product. Therefore, sustainable study was needed to find role single enzym as food additive and processing aid in bakery product application.Scope and approach: This review explain about the role single enzyme application in bakery product which discuss under three main headings include (i) enzyme as food additive and processing aid, ii) Characteristic enzyme to improve bakery product processing (dough mixing, fermentation, baking), sensories properties and appearance iii) Enzyme mechanism and application to enhance bakery product quality. Optimization of the role and function of enzymes can be conduct by enzyme quality validation through baking tests including formulation development, process parameters (dough rheology, handling machine and baking parameter), product appearance and sensory characteristics.Key findings and conclusion: Food enzymes play a role in enzymatic modifications as biodegradable proteins which not affected to nutritional value baked goods. Enzyme technology is a clean process with low energy consumption, low waste production, safe and less toxic working environment. Therefore, enzyme has potential to fulfill clean label trends and encourage researchers and developers in food industry to explore potential use of food enzymes in bakery products. Enzymes which usually used in bakery come from hydrolase class (amylase, protease, hemicellulase, lipase, xylanase and asparaginase), oxidoreductase class (lipoxygenase and glucose oxidase) and transferase class (transglutaminase). Application enzymes in bakery processs have their respective roles according to enzymes specific characteristics. Enzymes has the main role such as improve rheological and functional properties of dough according to baked goods type, enhance quality and characteristics baked goods including volume, crumb texture, color, taste and extend shelf life (antistaling). Sustainable research and development was needed to optimize the role of enzyme in baked goods by several approach such as (i) incorporation enzymes with other ingredients in the food matrix, (ii) parameters which affect to the work of enzymes in food systems (iii) potential of enzyme combinations to improve baked goods quality and (iv) understanding of usage regulation enzymes as food additives and food processing. Keyword: enzyme, clean label, food additive, processing aid, bakery product
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Lauková, Michaela, Zlatica Kohajdová, Jolana Karovičová, Veronika Kuchtová, Lucia Minarovičová, and Lenka Tomášiková. "Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls." Food Science and Technology International 23, no. 6 (April 11, 2017): 490–99. http://dx.doi.org/10.1177/1082013217704122.
Full textAbstract:
Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3. Moreover, it was found that parameters C4 and C5 increased with increasing cellulose fiber length. From the results, it was also concluded that the physical parameters of baked rolls containing cellulose were reduced. It was also observed that the incorporation of cellulose fiber with shorter fiber length concluded in lower rolls volume compared to cellulose fiber with long fiber length. Texture analyses showed that the firmness of rolls containing cellulose at the substitution level 5% was significantly higher than those of the control, whereas the springiness of wheat rolls was not significantly affected. It was also recorded that the firmness and cohesiveness of baked rolls were higher after the addition of cellulose fiber with shorter fiber length. Sensory evaluation indicated that baked rolls with cellulose addition up to 1% were comparable with control rolls. Results also showed that higher levels of cellulose significantly decreased crust, taste, color and porosity of rolls.
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Gutiérrez, Ángel L., Daniel Rico, Felicidad Ronda, Pedro A. Caballero, and Ana Belén Martín-Diana. "The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review." Foods 13, no. 1 (December 29, 2023): 130. http://dx.doi.org/10.3390/foods13010130.
Full textAbstract:
The current trend in the food industry is towards “clean label” products with high sensory and nutritional quality. However, the inclusion of nutrient-rich ingredients in recipes often leads to sensory deficiencies in baked goods. To meet these requirements, physically modified flours are receiving more and more attention from bakery product developers. There are various findings in the literature on high hydrostatic pressure (HHP) technology, which can be used to modify various matrices so that they can be used as ingredients in the baking industry. HHP treatments can change the functionality of starches and proteins due to cold gelatinization and protein unfolding. As a result, the resulting ingredients are more suitable for nutrient-rich bakery formulations. This review describes the information available in the literature on HHP treatment conditions for ingredients used in the production of bakery products and analyses the changes in the techno-functional properties of these matrices, in particular their ability to act as structuring agents. The impact of HHP-treated ingredients on the quality of dough and bakery products and the effects on some nutritional properties of the treated matrices have been also analysed. The findings presented in this paper could be of particular interest to the bakery industry as they could be very useful in promoting the industrial application of HHP technology.
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Cseh, Fruzsina. "Käsitööoskus väljasuremise äärel: ratassepa käsitööoskuste kadumine / A craft on the brink of extinction: The loss of the wheelwright’s craf." Studia Vernacula 10 (November 5, 2019): 46–65. http://dx.doi.org/10.12697/sv.2019.10.46-65.
Full textAbstract:
Taking into consideration the lives of the craftsmen, as influenced by the changing social and economic conditions and being aware of their memories, is beneficial not only for understanding the technical aspects of wheeler’s craft but also for following the loss of workmanship in their biographies and attitude. During my fieldwork in the settlements of Northeastern and Eastern Hungary and Bácska (Serbia) between 2006 and 2011, I focused on former wheelwrights working in the handicraft industry.
Studying the loss of knowledge raises new questions regarding the research methodology of disappearing craft and sometimes incomplete knowledge, compared to an active and living craft. In narratives that are collected decades after the craft has disappeared, some aspects of it are emphasised, while otheraspects are considered less significant by the wheelwrights. It depends on how the craftsmen’s attitudes and values were influenced by their experiences in the past 30–40 years. In the analysis, the immediate surroundings that determine one’s choices and means of adaptation have to be taken into account.
The process of losing craft incorporates different memories and experiences in the case of each individual master. The loss of memory takes much more time – fifty to ninety years – than the loss of practice. This process is worth following, as the ways the craftsmen have lost their knowledge also says a lot about wheeler craft, but also about the varied range of values and social relations of craftsmen.
L. G. and P. L. were born and lived in Bükk Mountains. Due to forest wood works, everybody knew the forest and the different species of trees well, and the carriage industry, as well as the growing mining industry later on, provided enough employment opportunities for those that did not specialise in agriculture or animal husbandry. When the demand for the wheelwrights’ products decreased, they could find a job in mines, working parallel at home, too, using their original craft expertise. It was mainly the co-operative farms that offered employment opportunities for the wheelwright from Tiszaigar (Great Hungarian Plain) after the decline of the craft, as here beside industry, agriculture and animal husbandry were more significant than in the mountain regions. The fourth informant, P. B. was born in Törökszentmiklós (a town with ca 10,000 inhabitants) into a wheeler dynasty. However, he never practiced his profession actively. His family of wheelwrights had a significant past in the craft and consequently more properties and social fame. Since the other three wheelwrights came from peasant families and to them craftsmanship meant an advancement on social level, for P. B., the next step in the social hierarchy was the diploma. P. B.’s high social status, which he achieved in the community through his political career, connects with the historic status of his family of handicraftsmen. Therefore, in this case, the prestige related to the profession is based not on the wheelwright’s expertise as a craftsman but on the family’s history and on his own political career.
The craftsmen who had once practiced their profession actively have not yet lost their knowledge; they have, however, lost some social relationships, and their roles in the community have also changed. The master—apprentice relationship disappeared, along with all the rules; there is no longer any respect for a good master or good apprentice, and the milieu in which the craftsmen identified themselves is nowhere to be found. Also gone is the craftsman—customer relationship, which consisted of deals, reliability, assistance to each other, and just a general knowledge of people. Although all of these were lost after the practice had been abandoned, the expertise will be lost much later than the values and social interactions that accompany it.
As the demand for wheelwrighting and several other crafts disappeared in the second half of the 20th century, the values created by small peasant communities and subscribed to by all honest craftsmen lost their validity under the new social and economical circumstances. These values were the prestige of craftsmanship, emphasised by the number of the apprentices and assistants, the independent workshop, the knowledge and the social roles.
The process of loss can be grasped also through still existing or incomplete sets of tools. The once-essential tools and models gradually disappeared from the mechanised workshops and were replaced by machines in workshops still in use. In the only workshop where I found almost every tool, all of them were in effect part of an exhibition space. Even if the tools disappear physically, they play an important role in recollections. Their former use symbolised the expertise, the „true“ craft that had not yet utilised machines. The examination of loss, cessation, i.e., change, draws our attention to the fact that the history of the wheelwrighting industry also includes the last decade when craftsmen used machines, and all the more so since, technical innovations were partly what led to the loss of the craft.
Keywords: wheelwright, loss, craftsmanship, skill, toolset, social relationships, biography study
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Cseh, Fruzsina. "Käsitööoskus väljasuremise äärel: ratassepa käsitööoskuste kadumine / A craft on the brink of extinction: The loss of the wheelwright’s craf." Studia Vernacula 10 (November 5, 2019): 46–65. http://dx.doi.org/10.12697/sv.2019.10.46-65.
Full textAbstract:
Taking into consideration the lives of the craftsmen, as influenced by the changing social and economic conditions and being aware of their memories, is beneficial not only for understanding the technical aspects of wheeler’s craft but also for following the loss of workmanship in their biographies and attitude. During my fieldwork in the settlements of Northeastern and Eastern Hungary and Bácska (Serbia) between 2006 and 2011, I focused on former wheelwrights working in the handicraft industry.
Studying the loss of knowledge raises new questions regarding the research methodology of disappearing craft and sometimes incomplete knowledge, compared to an active and living craft. In narratives that are collected decades after the craft has disappeared, some aspects of it are emphasised, while otheraspects are considered less significant by the wheelwrights. It depends on how the craftsmen’s attitudes and values were influenced by their experiences in the past 30–40 years. In the analysis, the immediate surroundings that determine one’s choices and means of adaptation have to be taken into account.
The process of losing craft incorporates different memories and experiences in the case of each individual master. The loss of memory takes much more time – fifty to ninety years – than the loss of practice. This process is worth following, as the ways the craftsmen have lost their knowledge also says a lot about wheeler craft, but also about the varied range of values and social relations of craftsmen.
L. G. and P. L. were born and lived in Bükk Mountains. Due to forest wood works, everybody knew the forest and the different species of trees well, and the carriage industry, as well as the growing mining industry later on, provided enough employment opportunities for those that did not specialise in agriculture or animal husbandry. When the demand for the wheelwrights’ products decreased, they could find a job in mines, working parallel at home, too, using their original craft expertise. It was mainly the co-operative farms that offered employment opportunities for the wheelwright from Tiszaigar (Great Hungarian Plain) after the decline of the craft, as here beside industry, agriculture and animal husbandry were more significant than in the mountain regions. The fourth informant, P. B. was born in Törökszentmiklós (a town with ca 10,000 inhabitants) into a wheeler dynasty. However, he never practiced his profession actively. His family of wheelwrights had a significant past in the craft and consequently more properties and social fame. Since the other three wheelwrights came from peasant families and to them craftsmanship meant an advancement on social level, for P. B., the next step in the social hierarchy was the diploma. P. B.’s high social status, which he achieved in the community through his political career, connects with the historic status of his family of handicraftsmen. Therefore, in this case, the prestige related to the profession is based not on the wheelwright’s expertise as a craftsman but on the family’s history and on his own political career.
The craftsmen who had once practiced their profession actively have not yet lost their knowledge; they have, however, lost some social relationships, and their roles in the community have also changed. The master—apprentice relationship disappeared, along with all the rules; there is no longer any respect for a good master or good apprentice, and the milieu in which the craftsmen identified themselves is nowhere to be found. Also gone is the craftsman—customer relationship, which consisted of deals, reliability, assistance to each other, and just a general knowledge of people. Although all of these were lost after the practice had been abandoned, the expertise will be lost much later than the values and social interactions that accompany it.
As the demand for wheelwrighting and several other crafts disappeared in the second half of the 20th century, the values created by small peasant communities and subscribed to by all honest craftsmen lost their validity under the new social and economical circumstances. These values were the prestige of craftsmanship, emphasised by the number of the apprentices and assistants, the independent workshop, the knowledge and the social roles.
The process of loss can be grasped also through still existing or incomplete sets of tools. The once-essential tools and models gradually disappeared from the mechanised workshops and were replaced by machines in workshops still in use. In the only workshop where I found almost every tool, all of them were in effect part of an exhibition space. Even if the tools disappear physically, they play an important role in recollections. Their former use symbolised the expertise, the „true“ craft that had not yet utilised machines. The examination of loss, cessation, i.e., change, draws our attention to the fact that the history of the wheelwrighting industry also includes the last decade when craftsmen used machines, and all the more so since, technical innovations were partly what led to the loss of the craft.
Keywords: wheelwright, loss, craftsmanship, skill, toolset, social relationships, biography study
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Opstad, Leiv, and Robin Valenta. "Non-Linear Economies of Scale in Food Production: The Case of Norwegian Bakeries." International Journal of Applied Economics, Finance and Accounting 14, no. 2 (October 26, 2022): 182–93. http://dx.doi.org/10.33094/ijaefa.v14i2.695.
Full textAbstract:
The bakery industry has a rich history. Its modern forms involve both manufacturing products and delivering them to customers. Both small bakers and large producers sell their products to the supermarket. The largest bakeries export a wide variety of baked foods. The sector is a large employer and it has been thoroughly studied internationally. However, only a small number of studies have analysed the baked goods sector, often due to the lack of categorization of bakeries in the data. In this article, we use public statistics on Norwegian bakeries to study their economies of scale. The profitability of large bakeries persistently exceeds the average rate. New bakeries are equally likely to succeed or fail in the long run. Many new bakeries enter the market as a result of tough competition and a long period of high sector probability but it is difficult for them to survive. Those that must leave the market are mostly new entrants. Despite their difficulties, small and medium-sized bakeries are more profitable than new start-up businesses. We investigate the non-linear relationship between size and profitability as well as between and within bakeries.
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Kwofie, Adelaide Spio, and Mary Alahare Agambire. "Development of Sorghum-Based Shortbread Biscuits." EAS Journal of Nutrition and Food Sciences 6, no. 02 (April 1, 2024): 54–62. http://dx.doi.org/10.36349/easjnfs.2024.v06i02.003.
Full textAbstract:
Sorghum has proven to be a super-rich component of nutrition and adds a superb flavour to gluten-free baking. The purpose of this study was to develop shortbread biscuits from sorghum flour. The objectives of the study are to develop a shortbread biscuit using sorghum flour and to determine whether the sorghum-based shortbread biscuits would be acceptable to consumers commercially. To produce biscuits from sorghum flour, sorghum was milled, sieved, mixed, rolled, cut, and baked. An experimental and a descriptive approach design was used for the study. Sixty (60) respondents were purposively selected for the study. Questionnaires were used to collect information from the respondents. Sensory evaluations of the properties such as texture, flavour, taste, appearance and colour were examined. The study found that most of the respondents had seen and tasted sorghum flour and thus, would be able to give vivid responses to questions about sorghum flour and its products. Sorghum as flour in baking is good and can be a perfect substitute for wheat flour in the preparation of many baked products. Thus, the bakery industry will be able to produce shortbread biscuits all year round as a snack.
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Riyadi, Riyadi, Muhammad Sayuti, and Edhy Susatya. "School Contribution to the Community in the Implementation of Vocational High School Empowering Village Program in Kalibawang Sub-District of Wonosobo." Journal of Vocational Education Studies 5, no. 2 (December 15, 2022): 202–15. http://dx.doi.org/10.12928/joves.v5i2.6132.
Full textAbstract:
The objectives of this study are (1) to analyze the contribution of SMK Negeri 1 Kalibawang in efforts to empower the village community of Kalibawang District through the implementation of the 'SMK Membangun Desa' program; (2) analyze the factors supporting the contribution of SMK in efforts to empower the village community of Kalibawang District in the implementation of the 'SMK Membangun Desa' program; (3) analyze the inhibiting factorsfor smk's contribution in efforts to empower the village community of Kalibawang District in the implementation of the 'SMK Membangun Desa' program.
The research uses a qualitative approach with phenomenological strategies in the implementation of the 'SMK Membangun Desa' program. The research was carried out at SMK Negeri 1 Kalibawang and the Kalibawang District Government. Data collection is carried out by interview, observation, and documentation techniques. Data analysis and validation using source triangulation techniques.
The results showed that (1) the implementation of the 'SMK Membangun Desa' program is able to contribute to the improvement of human resources (HR) of the community and the economy of the Kalibawang community through community empowerment strategy-based activities that are integrated with the needs in the village and become one of the solutions to improve the competence of students in the industrial world and theproductivity of students, including: career center on each competency of expertise (Motorcycle Engineering and Business, Accounting and Financial Institutions, Computer and Network Engineering), banana cultivation on SMK land, entrepreneur e-workshop training, marketing of home industry products, promotion of tourist village destinations, community service, sharing public health, and launching program 'SMK Building Villages towards superior smk based on empowerment. (2) supporting factors in the implementation of the 'SMK Membangun Desa' program are the support of the village government, the ability of competent vocational schools, adequate infrastructure and facilities, and the commitment of all SMK residents. (3) inhibiting factors in the implementation of the 'SMK Membangun Desa' program regarding time constraints that arethe same as the Coronavirus Disease 2019 pandemic, and program fundingcan be andmanaged independently because it is not a program assistance from the government.
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Oliveira, Maycon Douglas de, Carlos Johnantan Tolentino Vaz, Liliane Maciel de Oliveira, and Carla Zanella Guidini. "L-asparaginase: therapeutic use and applications in the food industry – a review." Research, Society and Development 10, no. 10 (August 21, 2021): e596101018980. http://dx.doi.org/10.33448/rsd-v10i10.18980.
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L-asparaginase (L-asnase) is an amino hydrolase that has been used in the last decades for leukemia treatment, which boosted scientific studies on production, purification and immobilization of this enzyme. More recently, L-asnase has called food industry attention because of its effect on acrylamide formation in fried and baked foods. Several studies have been carried out in order to evaluate the effect of L-asnase in reducing acrylamide formation in different food models. This review brings up an overview in L-asnase kinetic parameters from different sources, immobilization methods, its therapeutic use in leukemia treatment and food processing applications. This review also discusses acrylamide formation in fried and baked foods. Commercial L-asnase is produced by two microorganisms, Escherichia coli and Erwinia sp. However, studies using different microorganisms have shown the possibility of producing this enzyme from different sources, obtaining enzymes with interesting kinetic properties. Immobilization strategies have provided enzymes with greater activity and stability, which could contribute to maintain L-asnase activity in the body for longer periods. Researches applying L-asnase in food products have shown significant reduction in acrylamide production, above 90% in some cases. For this purpose, during enzyme application some variables must be taken into account, as enzyme dose, food matrix, pretreatment, processing time and temperature. Medical and food applications make L-asnase a multipurpose enzyme. Reducing prices, improving enzyme stability and reducing co-lateral effects in leukemia treatment are still challenges to overcome.
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Matmuratova G.B., Khamraeva N. T. ,. Rabbimova F. T. ,. Kubakova K. K. ,. "BIOLOGIZATION OF THE CULTIVATION OF MEDICINAL PLANT СAPPARIS SPINOSA L. IN ARID ZONES AND BIOTECHNOLOGY OF OBTAINING FOOD AND PHARMACEUTICAL PRODUCTS." Psychology and Education Journal 58, no. 2 (February 17, 2021): 6214–25. http://dx.doi.org/10.17762/pae.v58i2.3140.
Full textAbstract:
A new biotechnology has been developed for the preparation of medicinal food products from the crop of capers (buds, flowers, fruits), canned food from enzymatically processed fruits, bread, using activated yeast, prepared from flowers and buds of capers. Adding capers Bud powder to the dough during kneading improved the fermentation activity of yeast, accelerated the maturation period of the dough, baked bread had a pleasant aroma, a large volume, ruddiness, porosity, and increased the shelf life of the finished product.
Practical recommendations are made on the use of pickled canned capers in the food industry. Protein components, vitamins, micro - and macronutrients and related valuable substances contained in prepared products were studied.
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Borta, Ana-Maria, and Rodica Sturza. "WAYS OF APPLICATION OF THE CIRCULAR BIOECONOMY IN THE WINE INDUSTRY." JOURNAL OF ENGINEERING SCIENCE 30, no. 4 (January 29, 2024): 124–46. http://dx.doi.org/10.52326/jes.utm.2023.30(4).10.
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The article reviews the conventional (composting, landspreading, tartaric acid, and grapeseed oil production) and novel ways of winemaking by-products biomass conversion with the manufacturing of value-added products to solve the disposal problem and bring extra profit to producers. Winemaking waste may be used to make biopolymers - bacterial polymers that work as a plastic alternative, and can also be utilized to make biocomposites or serve as natural fillers. It showed to be a good substrate for microorganisms for the generation of biofuels from winery waste and is the most promising, economical, and ecologically friendly option. In biotechnological applications, it can be used for the production of microbial polysaccharides, alcohols, organic acids, and enzymes, as well as single-cell protein and protein-rich fungi. The available studies indicate that it is possible to create pharmaceuticals with multiple properties of preventing or treating obesity and multiple sclerosis, atherosclerosis, diabetes, allergies, and also benefit gut microbiota. The red grape marc can be used in manufacturing encapsulated natural pigments, applicable for baked products, dairy, soft drinks, and pasta making it a feasible alternative to synthetic colorants. Considering the available opportunities, it is advised the development of industrial technologies and quality standards for the available studies introduction.
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Chaikova, Olena, and Yana Barabash. "RESEARCH OF INTERNATIONAL BUSINESS OF PRODUCERS OF YEAST PRODUCTS." Bulletin of the National Technical University "Kharkiv Polytechnic Institute" (economic sciences), no. 2 (April 21, 2021): 84–87. http://dx.doi.org/10.20998/2519-4461.2021.2.84.
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The article studies the activities of yeast industry enterprises in the world markets. The given characteristics of yeast production and its systematization. Highlighting the world producers of yeast products, as well as the largest enterprises producing various types of yeast in Ukraine. Using the method of collecting and processing data, an analysis of the activities of yeast producers in international markets was carried out. The Ukrainian yeast companies and their presence in the world markets are considered in more detail. The leaders of the international yeast industry market are characterized. The volumes of yeast production in Ukraine are analyzed. Focused on the research of the company "Company BALEX". Discovered to which countries the company is exporting, as well as the main trading countries the partners of this company. The strengths and weaknesses of the company, as well as the opportunities and threats for the international business of the company producing and selling yeast products, have been identified. Forecasts made for the development of export activities of yeast industry enterprises. The growth of this market is mainly due to an increase in demand for food products such as baked goods (bread, rolls, donuts, pizza, etc.) and beverages (alcoholic and non-alcoholic) that contain special yeast as a main ingredient. Conclusions are made about the feasibility of increasing production volumes and increasing competitiveness in order to expand the export activities of enterprises that produce and sell yeast products.
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Akhtar, Shahid, and Sten Yngve Larsen. "Effect of Nano Dispersant Additions to the Electrodes for Aluminum Electrolysis." Key Engineering Materials 875 (February 2021): 107–15. http://dx.doi.org/10.4028/www.scientific.net/kem.875.107.
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Over the next half decade, significant changes expected in global carbon structures, carbon products and applications. Technological advances that improve the structure-property relationship of advanced carbon materials and breakthrough in manufacturing processes resulting in lower cost, leads to availability of carbon nano materials for applications in the metallurgical industry with a reference to electrodes for the metallurgical industry.In the current work we synthesized pitch-based C/C nano composite lab scale electrodes, partially replacing petroleum coke with nanofibers, by using a ball milling dispersion and high energy milling technique. The effect of different processing variables including the amount of binder and dispersants as well as mixing conditions is investigated. Low vacuum -SEM analyses of green pitch and dispersant samples show the pitch coating on dispersants. Field emission gun (FEG)-SEM is used to analyse dispersants, baked pitch/dispersant system as well baked electrodes. Transmission electron microscope (TEM) is applied to investigate in detail the primary structure of the dispersants, as well as the fiber/matrix interface and the alignment of binder with the fibres in graphitized and un-graphitized electrodes.
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Schlub, Robert W. "Career Considerations: Antenna Design for Complex Consumer Products at Scale [Industry Activities]." IEEE Antennas and Propagation Magazine 62, no. 6 (December 2020): 94–96. http://dx.doi.org/10.1109/map.2020.3027282.
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Korberly, Barbara H., Katherine V. Mann, and Mary Joan C. Denisco. "Careers for Pharmacists in the Pharmaceutical Industry: Perspective on Medical Affairs." Journal of Pharmacy Practice 2, no. 2 (April 1989): 105–9. http://dx.doi.org/10.1177/089719008900200208.
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Pharmaceutical industry represents a potential career path for pharmacists. Industry positions currently available to pharmacists, particularly those for individuals with advanced degrees, are expanding. This article will focus on opportunities for career-oriented pharmacists within a medical department with particular reference to a pharmaceutical company that markets nonprescription drug products. Although the potential responsibilities with this area may vary between companies, this article will focus on the areas of drug information, adverse drug experience reporting, postmarketing surveillance, and medical writing. These topics have been selected because they represent some of the responsibilities of pharmacists within the Medical Affairs Department at McNeil Consumer Products Company, a member of the Johnson & Johnson Family of Companies. In addition to job-related responsibilities, the suitability of a pharmacy education along with potential rewards and frustrations of working within the pharmaceutical industry are also presented.
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Owoaje, Eme T. "Grant writing." Journal of Global Medicine 3, S1 (December 30, 2023): e135. http://dx.doi.org/10.51496/jogm.v3.s1.135.
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Grant writing is the process of responding to an application for a financial grant from institutions such as research organisations, government agencies, corporations, foundations, trusts, and international funding organisations. The skills required to write successful grants are referred to as grantsmanship. Over the past few decades, the process of applying for grants has become increasingly complex and highly competitive. Therefore, the grant proposals must be based on innovative ideas, capable of advancing the current status of knowledge, compelling, and well-written. Types of Research Grants Collaborative research grants are usually interdisciplinary, multicentre, and multicountry. These are led by senior researchers with a team of co-investigators including post–doctoral fellows, and postgraduate students. Fellowships are individual research grants that provide the fellow who obtains the grant the time to focus on the research project for a stipulated time. Targeted grants are for early-career, mid-career, or senior researchers. The grant announcement for these indicates the category of researchers who are eligible to apply. Networking grants are aimed at developing teams and establishing teams of academic and research collaborators for a particular research topic. These grants provide funding for researchers to engage in discussions regarding potential research ideas. Small grants fund small research projects or preliminary research that provide initial data for larger research projects in the future. Travel grants are usually for professional development and are provided by disciplinary specialist organisations. The researcher is supported to travel to institutions that have resources or opportunities that are not available at their home institution. Knowledge transfer grants or industrial partnerships are grants aimed at promoting collaboration and knowledge exchange between academic and non-academic collaborators. The funds can also be used for proof of concept, pilots, and getting new products to the market. Conference grants are used to disseminate research findings or host research conferences. Grant proposals The proposals should conform to the guidelines indicated in the funding opportunity announcement. Funders have guidelines regarding the sections of the proposals, font type, and font sizes to be used, sections of the proposal, page limits for each section, and the overall proposal. Project narrative This section provides the most comprehensive description of the proposed project. The main areas are the background and literature review that identify research gaps. It contains the research problem and questions/aims and objectives and documents the proposed research methods. Other areas addressed are the project management and delivery plan, which may require work packages. The budget and budget justification are also addressed in this section. Other documents required are: The curriculum vitae of the investigators detailing their previous research and how it relates to the current application. Well-written letters of support from collaborators and collaborating institutions that address the roles and responsibilities of team members are essential. This is particularly important for collaborative research that involves various partners from other universities, non-academic organisations, and industry. These partners should provide signed letters of support that indicate the specific contribution of the collaborator and commitment research project, and the contribution in cash or in-kind.
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Brzezinski, Jennifer L. "Detection of Cashew Nut DNA in Spiked Baked Goods Using a Real-Time Polymerase Chain Reaction Method." Journal of AOAC INTERNATIONAL 89, no. 4 (July 1, 2006): 1035–38. http://dx.doi.org/10.1093/jaoac/89.4.1035.
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Abstract The detection of potentially allergenic foods, such as tree nuts, in food products is a major concern for the food processing industry. A real-time polymerase chain reaction (PCR) method was designed to determine the presence of cashew DNA in food products. The PCR amplifies a 67 bp fragment of the cashew 2S albumin gene, which is detected with a cashew-specific, dual-labeled TaqMan probe. This reaction will not amplify DNA derived from other tree nut species, such as almond, Brazil nut, hazelnut, and walnut, as well as 4 varieties of peanut. This assay was sensitive enough to detect 5 pg purified cashew DNA as well as cashew DNA in a spiked chocolate cookie sample containing 0.01% (100 mg/kg) cashew.
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Maqbool, Zahra, Waseem Khalid, Hafiz Taimoor Atiq, Hyrije Koraqi, Zaryab Javaid, Sadeq K. Alhag, Laila A. Al-Shuraym, et al. "Citrus Waste as Source of Bioactive Compounds: Extraction and Utilization in Health and Food Industry." Molecules 28, no. 4 (February 8, 2023): 1636. http://dx.doi.org/10.3390/molecules28041636.
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The current research was conducted to extract the bioactive compounds from citrus waste and assess their role in the development of functional foods to treat different disorders. The scientific name of citrus is Citrus L. and it belongs to the Rutaceae family. It is one of the most important fruit crops that is grown throughout the world. During processing, a large amount of waste is produced from citrus fruits in the form of peel, seeds, and pomace. Every year, the citrus processing industry creates a large amount of waste. The citrus waste is composed of highly bioactive substances and phytochemicals, including essential oils (EOs), ascorbic acid, sugars, carotenoids, flavonoids, dietary fiber, polyphenols, and a range of trace elements. These valuable compounds are used to develop functional foods, including baked products, beverages, meat products, and dairy products. Moreover, these functional foods play an important role in treating various disorders, including anti-aging, anti-mutagenic, antidiabetic, anti-carcinogenic, anti-allergenic, anti-oxidative, anti-inflammatory, neuroprotective, and cardiovascular-protective activity. EOs are complex and contain several naturally occurring bioactive compounds that are frequently used as the best substitutes in the food industry. Citrus essential oils have many uses in the packaging and food safety industries. They can also be used as an alternative preservative to extend the shelf lives of different food products.
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Terentyev, S. E., and N. V. Labutina. "Features of technology for producing bread and bakery products from frozen semi-finished products." IOP Conference Series: Earth and Environmental Science 979, no. 1 (February 1, 2022): 012025. http://dx.doi.org/10.1088/1755-1315/979/1/012025.
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Abstract The article provides an in-depth study of one of the most promising areas in modern bakery - the production of bread and bakery products from frozen semi-finished products. The authors highlight the retrospective aspect of the problem, note the peculiarities of the development of this technology in the domestic bakery industry. The article summarizes all known methods of obtaining frozen dough semi-finished products, taking into account the type of product and the manufacturer's capabilities. Frozen semi-finished products are intended for application of the “delayed baking” technology. The authors summarized a huge amount of factual material, scientific recommendations of domestic and foreign scientists and proposed the author's classification of the varieties of the delayed baking technology, indicating the advantages, disadvantages and conditions of use of each variety. The positive effect of low and negative temperatures consists in slowing down or completely stopping the fermentation process in frozen semi-finished products and keeping it for a sufficiently long time, which is described in sufficient detail in an article based on scientific research by technologists of the bakery industry. The article convincingly proves the priority opportunities for the development of the world market of frozen semi-finished products, notes the risks and threats in connection with the pandemic. The authors assessed the current level of use of frozen semi-finished products by domestic bakers. For the Russian food market, baked goods made from frozen dough pieces are still a relatively new product, and in comparison with economically developed countries of the world, their share in the total consumption is rather low. At the same time, the clear advantages of this innovative technology in comparison with the traditional one allow us to expect in the future an annual growth rate of at least 10%.
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BRZEZINSKI, JENNIFER L. "Detection of Sesame Seed DNA in Foods Using Real-Time PCR." Journal of Food Protection 70, no. 4 (April 1, 2007): 1033–36. http://dx.doi.org/10.4315/0362-028x-70.4.1033.
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The detection of potentially allergenic foods, such as sesame seeds, in food products is a major concern for the food-processing industry. A real-time PCR method was designed to determine if sesame seed DNA is present in food products. The PCR reaction amplifies a 66-bp fragment of the sesame seed 2S albumin gene, which is detected with a sesame-specific, dual-labeled TaqMan probe. This reaction will not amplify DNA derived from other seeds present in baked goods, such as pumpkin, poppy, and sunflower seeds. Additionally, this assay will not cross-react with DNA from several tree nut species, such as almond, Brazil nut, cashew, hazelnut, and walnut, as well as four varieties of peanut. This assay is sensitive enough to detect 5 pg of purified sesame seed DNA, as well as sesame seed DNA in a spiked wheat cracker sample.
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Salsabila, Annisa Yaumil, and Dwi Nur'aini Ihsan. "The Influence of Halal Lifestyle on Career Women in Indonesia." ETIKONOMI 22, no. 1 (March 4, 2023): 197–212. http://dx.doi.org/10.15408/etk.v22i1.30605.
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The halal industry is experiencing rapid development, one of which is the increasing demand for halal products. Studying the halal lifestyle for career women is interesting because of the growing development of Muslim fashion and halal cosmetics. The originality of this research lies in a comprehensive study of the halal lifestyle in career women. This study aimed to determine the effect of religiosity, knowledge, awareness, and social environment on the halal lifestyle of career women in Jakarta Province. The respondents were 250 Muslim career women. The method of this research used the SEM-PLS method. The results of this research indicated that the variables of religiosity, awareness, and social environment significantly affect the halal lifestyle. Meanwhile, the knowledge variable does not affect the halal lifestyle. This research implies that halal industry producers must increase intense outreach and education to the public, especially among career women.JEL Classification: E31, F31, C22How to Cite:Salsabila, A. Y., & Ihsan, D. N. (2023). The Influence of Halal Lifestyle on Career Women in Indonesia. Etikonomi, 22(1), 197–212. https://doi.org/10.15408/etk.v22i1.30605.
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Гартованная, Е. А., О. В. Гончарук, and А. В. Ермолаева. "Trends in the formation of the economic situation and solutions in the regional bakery industry." Экономика и предпринимательство, no. 8(133) (November 16, 2021): 489–92. http://dx.doi.org/10.34925/eip.2021.133.8.093.
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Рынок зерновых играет ключевую роль в формировании и функционировании системы продовольственной безопасности. Специфика рынка хлеба и хлебобулочных изделий - это стабильность (и даже рост) потребления в период экономического спада. В условиях пандемии в 2020 году спрос на хлебобулочные изделия увеличился на 0,9% по сравнению с 2019 годом. Пшеница занимает максимальную долю мировых посевных площадей и показывает существенную роль на рынке торговли сельскохозяйственным сырьем и продуктами питания. В задачу исследований входила экономическая и технологическая целесообразность доказательства возможности использования цельнозерновой муки из селекционных амурских сортов пшеницы в хлебопечении. The cereal market plays a key role in the formation and functioning of the food security system. The specificity of the bread and bakery products market is the stability (and even growth) of consumption during the economic downturn. Amid the pandemic in 2020, the demand for baked goods increased by 0.9% compared to 2019.Wheat occupies the largest share of the world's sown area and shows a significant role in the market for trade in agricultural raw materials and food products. The task of the research included the economic and technological feasibility of proving the possibility of using whole grain flour from selected Amur wheat varieties in baking.
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Lakshman, Sowmya Kengarangappa, and Ramalingappa Bellibatlu. "Ferreting Out of Aflatoxigenic Production of Aspergillus flavus by UV Light and Ammonia Vapour Test from Bakery Samples." International Journal of Current Microbiology and Applied Sciences 13, no. 1 (January 10, 2024): 81–86. http://dx.doi.org/10.20546/ijcmas.2024.1301.010.
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Bakery food products encompass a wide variety of items, ranging from traditional bread and pastries to innovative and specialty baked goods. Bakeries worldwide craft these products using a combination of basic ingredients such as flour, sugar, yeast, eggs, and butter, but the creativity of bakers often results in a diverse and delicious array of offerings. Contamination of bakery products with fungi is a serious concern, as it poses health risks to consumers. Fungi, including molds, can produce mycotoxins that are harmful if ingested. If you suspect that bakery products are contaminated with fungi, it's crucial to address the issue promptly. This research aims to investigate the aflatoxigenic potential of Aspergillus flavus in bakery samples using the UV light and ammonia vapor test. By employing this innovative methodology, we seek to streamline the detection process, providing a rapid and reliable means of identifying aflatoxin-producing strains. The findings of this study hold the potential to enhance food safety protocols in the baking industry, contributing to the production of uncontaminated and healthful bakery products. The results indicate that 35% of A.flavus isolates were aflatoxigenic, and proper handling and sanitation are emphasized to prevent spoilage and contamination of bakery products.
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Orlovich, Anatoliy. "Optimization of the Thermal Regime in Confectionery Electric Ovens for Food Production." Central Ukrainian Scientific Bulletin. Technical Sciences 2, no. 5(36) (2022): 110–14. http://dx.doi.org/10.32515/2664-262x.2022.5(36).2.110-114.
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The article is devoted to the study of the thermal regime in tunnel kilns in the food industry. It is noted that the existing methods are inefficient and do not take into account the influence of all components of the heat flow in the process of heat transfer to the workpiece. It is noted in the article that none of the existing methods fully stabilizes the total heat flux received by the baked workpiece during the passage of the baking zone. The baking process is one of the stages of food production, which determines the quality and cost of the product, the working conditions of staff, the ability to create current mechanized and automated products. The proposed method of regulating the thermal regime is based on the stabilization of all heat fluxes supplied to the workpiece. The author of the article proposes a method of compensating for temperature fluctuations inside the baking chamber based on physical heat transfer processes and allows to stabilize the amount of heat on the baked workpiece. In this case, the increase in the temperature of the workpiece during the passage of the baking zone will be constant, as a consequence - the heating of the workpiece will be stable. This will reduce product shortages due to baking defects.
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Dusmatov, A. Kh, N. D. Rashidov, and N. A. Toshkhojaev. "Development of technology for production of buns of increased biological value using mulberry powder." Journal of Almaty Technological University 144, no. 2 (June 17, 2024): 90–96. http://dx.doi.org/10.48184/2304-568x-2024-2-90-96.
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The development of technology for the production of buns with increased biological value using mulberry powder is a research aimed at creating an innovative product in the baking industry. Mulberry powder, rich in protein, amino acids and beneficial elements, is used as a dough additive to increase the nutritional value of buns. This process requires careful study of the effect of mulberry powder on the texture, taste and nutritional properties of baked goods. The research also includes optimization of the production process to ensure the optimal combination of biological value and sensory qualities of the buns. The resulting technology can be of significant importance for the production of functional foods with enhanced beneficial properties. Based on the work done, recipes and a technological scheme for the production of buns with the addition of mulberry powder concentrate have been developed, which is intended for the development of advanced technologies in the food industry. “Bun” bakery products are prepared using sourdough or unleavened dough.
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Mirza, Insha, and Rasmeet Kaur Malhi. "THE IMPACT OF E-COMMERCE ON FMCG SECTOR IN BHOPAL." BSSS Journal of Management 14, no. 1 (June 30, 2023): 68–84. http://dx.doi.org/10.51767/jm1407.
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In India, Fast Moving Consumer Goods sector is the fourth largest sector and is driving everyone’s life every day.From the past twenty years, FMCG sector has seen a drastic change specifically in terms of increasing online sales across various categories. E-commerce is growing tremendously giving ample opportunities to both big and small businesses in the FMCG industry. Fast Moving Consumer Goods (FMCG) are goods which have very high demand and very low shelf life because they are perishable in nature. These products are non-durable products that are purchased frequently and are consumed very rapidly, they have very less profit-margin and high-volume sales. FMCG includes processed foods, beverages, baked goods, Fresh foods, cosmetics, and toiletries, office supplies, etc. This study is carried out to analyze about the impact of E-Commerce on FMCG sector and consumer buying behavior on different E-Commerce platforms. Study will also focus on most demanded FMCG products, different ECommerce stores available to consumers of Bhopal and to evaluate the impact E-Commerce is creating to small retailers.