Relevant bibliographies by topics / Food and drink manufacturing

Academic literature on the topic 'Food and drink manufacturing'

Author: Grafiati
Published: 10 December 2022
Last updated: 29 January 2023

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Contents

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Food and drink manufacturing.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Food and drink manufacturing"

1

Houston, G. F. B., and L. D. Smith. "Food and drink in Scotland: the economic base." Proceedings of the Royal Society of Edinburgh. Section B. Biological Sciences 87, no. 3-4 (1986): 115–23. http://dx.doi.org/10.1017/s0269727000004231.

Full text
Abstract:
SynopsisWhile food and drink expenditure per head in Scotland is much the same as in the rest of the U.K., primary food production is at a relatively higher level, food processing is slightly less important and alcoholic drink production very much higher. Food production in Scotland is almost 80% of food consumption but probably less than 40% of what we cat has remained within the country all the way from farm or sea to the Scottish consumer. Over half of Scottish consumers' food expenditure goes to processing and distribution and around a quarter to the farming and fishing industry; the balance is spent on imports. Farm output has roughly doubled over the past 30 years while farm prices (relative to other prices) have roughly halved. In recent years food manufacturing has regained the production levels of 1979 while other manufacturing has declined by over 10%. The alcoholic drink industry has suffered much more from the recession. The relatively stable domestic demand for food conceals changes in the pattern of that demand and the development of all sections of the Scottish food and drink economy depends on their adapting to these changes as well as exploiting opportunities to replace imports or develop export markets.
APA, Harvard, Vancouver, ISO, and other styles
2

Hellier, Philip. "Food and Drink Laboratory Accreditation: A Practical Approach." International Journal of Food Science & Technology 32, no. 1 (February 1997): 85. http://dx.doi.org/10.1046/j.1365-2621.1997.00001.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Jain, Rakesh, and A. C. Lyons. "The implementation of lean manufacturing in the UK food and drink industry." International Journal of Services and Operations Management 5, no. 4 (2009): 548. http://dx.doi.org/10.1504/ijsom.2009.024584.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Ongley, R. C. "Food and Drink — Good Manufacturing Practice: a Guide to its Responsible Management." Food Control 3, no. 2 (January 1992): 118. http://dx.doi.org/10.1016/0956-7135(92)90062-f.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Rosmiati, Karolina. "UJI KADAR SAKARIN PADA MINUMAN RINGAN BERMEREK YANG BEREDAR DI KOTA PEKANBARU." Jurnal Sains dan Teknologi Laboratorium Medik 3, no. 1 (November 1, 2018): 14–17. http://dx.doi.org/10.52071/jstlm.v3i1.26.

Full text
Abstract:
Food addtives plays an important role in the production of beverages to improve the quality, taste and shelf life of beverages products significantly. Saccharin is widely used as artificial sweetener in soft drinks manufacturing industries, including branded soft drinks with plastic packaging. The purpose of this research was to determine the levels of saccharin in branded soft drinks with plastic packaging sold at Pasar Kodim Pekanbaru. The samples were collected by purposive random sampling. five samples were analyzed by qualitative test using resorcinol reagent and quantitative test with alkalimetric titration methods. The qualitative test showed that all samples were positive for saccharin indicated by the changes of color turning green fluorescence. The level of saccharin in the samples ranged between 160 – 580 mg/kg of ingredients. The higest levels of saccharin (580 mg/kg) was assayed in sample E, and the smallest level ( 160 mg/kg)was assayed in sample B and C. According to Permenkes no.722/Menkes/Per/IX/1988 concerning food additives, maximal saccharin levels allowed in soft drink was 300 mg/kg of ingredients or 5 mg/kg of body weight. Only one sample (sample E) exceeded the limit of maximal saccharin levels allowed in soft drink. Samples A, B, C, dan D that had been tested could be considered as safe to be consumed, but the daily intake should be in caution.
APA, Harvard, Vancouver, ISO, and other styles
6

Kalogiannidis, Stavros, Dimitrios Kalfas, and Fotios Chatzitheodoridis. "The Impact of Collaborative Communication on the Physical Distribution Service Quality of Soft Drinks: A Case Study of Beverage Manufacturing Companies in Greece." Beverages 8, no. 3 (August 12, 2022): 47. http://dx.doi.org/10.3390/beverages8030047.

Full text
Abstract:
This research aimed to use the collaborative communication aspects of information sharing, incentive alignment, and decision synchronization to explain physical distribution service quality in the soft drink demand chain. The research was prompted by a desire to learn more about a topic that has received little attention in Greece while also contributing information about the variables that influence the performance of soft drink distribution networks. Manufacturers in Greece provided the data. The aspects of collaborative communication were significant determinants of the physical distribution service quality. Physical distribution service quality was shown to be significantly predicted by incentive alignment and information sharing, but not by decision synchronization. This research shows that collaborative communication aspects such as information sharing, decision synchronization, and incentive alignment enhance physical distribution service quality in soft drink demand chains. The research used a primary sample of 200 study participants from different drink manufacturing plants around Greece. In our research, we focused on vertical cooperation between manufacturers and distributors and its effect on physical distribution service quality. This is a relatively unexplored topic in the developing world. According to the scholars cited in the literature review, information exchange, incentive alignment, and decision synchronization improve physical distribution service quality in demand chains.
APA, Harvard, Vancouver, ISO, and other styles
7

MARCINIAK-ŁUKASIAK, KATARZYNA, KAROLINA GADOMSKA, MICHAŁ SOWIŃSKI, KATARZYNA ŻBIKOWSKA, PIOTR ŁUKASIAK, and ANNA ŻBIKOWSKA. "AN ASSESSMENT OF THE POSSIBILITY OF USING PLANT DRINKS IN A GLUTEN-FREE BREAD RECIPE." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 29, no. 2 (2022): 70–85. http://dx.doi.org/10.15193/zntj/2022/131/416.

Full text
Abstract:
Background. A gluten-free diet is the only treatment for diseases related to gluten intolerance. Bread is the basic ingredient of any diet. In recent years, we have observed an increase in the availability of gluten-free products on the Polish market, but their quality still differs from traditional products. The production of gluten-free food is associated with many technological difficulties in ensuring that products have the appropriate consistency and texture. Lactose intolerance is also relatively common in people who are newly diagnosed with celiac disease. Therefore, it seems advisable to undertake research aimed at replacing milk with plant-based drinks in a gluten-free bread recipe. The aim of the study was to determine the effect of the addition of plant drinks on the quality of gluten-free bread. Milk, soy, almond and rice drinks were used for baking. Gluten-free bread was subjected to a sensory evaluation. The weight, specific weight, volume, moisture, texture and color of the bread were also tested. Results and conclusion. The type of drink used affects both the taste, aroma, structure and texture. Breads with milk substitutes have a less noticeable taste of bread and yeast. However, in the assessment of sensory desirability, the best results were obtained in the case of gluten-free bread with the addition of a soy drink. It was found that the use of plant drinks did not significantly affect the weight after baking, specific weight and moisture. The use of plant-based drinks to obtain gluten-free bread may be an alternative for people on a vegan diet.
APA, Harvard, Vancouver, ISO, and other styles
8

Hutton, Tim. "Sodium Technological functions of salt in the manufacturing of food and drink products." British Food Journal 104, no. 2 (March 2002): 126–52. http://dx.doi.org/10.1108/00070700210423635.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Burchett, D. H. "Food and drink manufacture: Good manufacturing practice — a guide to its responsible management." Food Control 1, no. 2 (April 1990): 125. http://dx.doi.org/10.1016/0956-7135(90)90098-w.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Statsenko, Ekaterina, Mikhail Shtarberg, and Eugene Borodin. "Isoflavonoids in Soy and Soy-Containing Foods." Food Processing: Techniques and Technology 52, no. 2 (July 6, 2022): 222–32. http://dx.doi.org/10.21603/2074-9414-2022-2-2359.

Full text
Abstract:
Soy is exceptionally rich in isoflavonoids, which are linked to various health benefits. The aim of the research was to determine the content of isoflavonoids in soy and some soy-containing foods. The research featured the Sentyabrinka soy variety developed at the All-Russian Research Institute of Soy, as well as such novel soy-containing foods as soy-and-pumpkin drinks and desserts, e.g. soy-and-pumpkin okara crackers. The content of isoflavonoids was determined by high performance liquid chromatography using a Millichrom F-02 chromatograph. The total content of isoflavonoids was 221.10 mg/100 g in the soy beans, 44.50 mg/100 g – in the soy-and-pumpkin dessert, 36.15 mg/100 g – in the soy-and-pumpkin jelly, 30.80 mg/100 g – in the cracker with soy-and-pumpkin okara, 21.19 mg/100 g – in the protein drink, 12.72 mg/100 g – in the vitamin drink. The samples were tested for such isoflavonoids as genistein, diadzein (major), and glycetein (minor), which took the form of aglycones, glycosides (genistin, diadzin, and glycitein), and malonyl derivatives of glycosides. The highest content of malonyl diadzin and malonyl genistin was registered both in the soy beans and the soy-containing foods: from 42.56 in the crackers to 67.50% in the soy beans. The content of isoflavonoids in the soy-containing food products depended on the formulation and production technology, namely, on the amount of soy. A daily intake of 200 g of soy-and-pumpkin drink or 100 g of soy-containing dessert could provide the daily intake of isoflavonoids, which makes these products beneficial for human health.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Food and drink manufacturing"

1

Stone, Jamie. "Development of a framework for enhancing resilience in the UK food and drink manufacturing sector." Thesis, Loughborough University, 2018. https://dspace.lboro.ac.uk/2134/33501.

Full text
Abstract:
This thesis presents research undertaken to understand and enhance resilience in the UK Food and Drink Manufacturing Sector. It focuses on the development of a conceptual framework which establishes how specific vulnerabilities link to individual mitigation strategies available to the sector and the impact of such strategies on wider sustainability. The research in this thesis is divided into four main parts. The first part consists of three complementary review chapters exploring resilience as a theoretical concept, resilience in the UK Food and Drink Manufacturing sector and existing methods used to study and/or enhance resilience. The second part of the thesis begins by describing how the pragmatic philosophy and abductive stance underpinning the research, in combination with review findings, helped to determine the research techniques used in this work, which included the systematic review process and the mixed methods case study. Next, the research facilitating a novel conceptual framework describing how real-time vulnerabilities can be identified and mitigated in a way that is complimentary to the wider sustainability of the organisation is discussed. The third part of the thesis describes the practical set of tools, presented in the form of a workbook, which enable a Food and Drink Manufacturer to utilise the conceptual framework teachings to enhance their own resilience. The final section details key conclusions regarding the conceptual nature and practical enhancement of resilience for Food and Drink Manufacturers and the wider food system, as well as opportunities for future work. The conceptual integrity and practical usefulness of the conceptual framework and its derivative workbook toolset have been demonstrated through case studies with two UK Food and Drink Manufacturers. Results suggest two major benefits of the framework are the ability to identify an organisation's vulnerabilities based on actual mapping of their supply network and the ability to evaluate mitigating resilience strategies based on their broader impacts elsewhere within the organisation. In summary, the research reported in this thesis has concluded that resilience cannot be seen as a one-off solution for returning to how things were before disruption, but instead is a constant process of learning and adaptation in response to a company's ever-changing operating environments. The framework and workbook presented provide a novel and practical method for UK Food and Drink Manufacturers, of all sizes and production ranges, to identify and respond to their evolving vulnerabilities, as well as providing much needed synthesis and directions for future work at an academic level.
APA, Harvard, Vancouver, ISO, and other styles
2

Ogunyemi, Titilayo C. "Investigating socially responsible purchasing perceptions : perspective from the food and drink supply chains in Nigeria." Thesis, Brunel University, 2017. http://bura.brunel.ac.uk/handle/2438/16089.

Full text
Abstract:
The purpose of this research was to examine how social issues are perceived and addressed in the food and drink sector, focusing on the narrower context of Nigerian purchasing practices, identifying the drivers, and barriers to the adoption of socially responsible purchasing (SRP) in the organisational supply chains. This research is underpinned by the stakeholder and institutional theories with the use of Carroll's CSR pyramid to explain the perceptions of stakeholders and the level at which each of the practices is in the pyramid. An in-depth study was conducted in multinational and indigenous food and drink organisations in Nigeria. Data was gathered from practitioners comprising of employees, managers, and executives by means of questionnaires and semi-structured face-to-face interviews to triangulate data sources. Drawing on the data collected, respondents' perspective of the meaning of socially responsible purchasing provided new insights into the phenomenon with various meanings and contestations. The findings suggest that socially responsible purchasing practices have a moderate positive influence on the organisations' supply chains within an unstable economic environment. Some of the practices were perceived to be voluntary and having an ethical underpinning while others were related to legal responsibilities. The findings suggest that the moderate influence is due to internal and external factors within the institutional environment. This research context was restricted to private organisations in the food and drink sector in Nigeria which might limit the generalisation of the findings. However, the findings may be transferable to other sectors of the economy where socially responsible purchasing issues are addressed in the supply chains. In practice, SRP is perceived to be an important element of CSR and supply chains despite the barriers to its implementation. The practices should be properly implemented to help in the sustenance of organisational supply chains. This research will be insightful for other industrial sectors as well as developing economies in Africa. The findings advance the stakeholder and institutional theories by providing an in-depth perception of various stakeholders and SRP practices within the institutional environment of organisations' supply chains. The research has contributed to enriching the literature on CSR and supply chains sustainability in Nigeria which has a relative shortage of literature on CSR and supply chain.
APA, Harvard, Vancouver, ISO, and other styles
3

Hunter, Lise. "The mediating role of entrepreneurial leadership : an investigation of the competitiveness of SMEs in the UK South-West food and drink manufacturing." Thesis, University of Plymouth, 2013. http://hdl.handle.net/10026.1/2842.

Full text
Abstract:
It has long been argued that Social Capital, a concept represented by the value embedded in the social relationships of individuals or collectives constitute strategic resources for individuals and organisations. Social networks are thus perceived by businesses, particularly small and medium enterprises, as a means to access those resources, for example gaining privileged access to strategic information that could secure financial resources. In reality, and because of the inherent characteristics of Social Capital, entrepreneurs or business owner/managers who effectively use resources available within social networks are driven by a clear and compelling vision and sustained by a set of leadership attributes which are in line with the process of recognising, evaluating and exploiting opportunities. This study reinforces the concept of Entrepreneurship as a multi-social construct. Using survey data from 359 SMEs in UK South West food and drink manufacturing, this study uses a structural equation model to evaluate the relationships of interdependence between Social Capital, Leadership and Entrepreneurship Process. The mediating role of leadership in this interaction first, explains the relationship between Social Capital and Entrepreneurship Process and second, exposes the entrepreneurial behaviour common among SW food and drink manufacturers as the underlying explanatory factor of the competitiveness. Notwithstanding the prevalence of social networks, the level of brokerage appears to be very concentrated on closed networks with providers of professional services and local associations. This inadequate level of brokerage heightens the existence of structural holes which points to a situation of ‘over-socialisation’ suggesting that social norms prescribe economic action. The lack of appropriate market knowledge among ii owners/managers of small medium enterprises in the UK South West food and drink manufacturing frustrates the formulation of a comprehensive vision, in spite of the fact that values of ‘hard work’, ‘continued improvement’ and ‘ambition are largely shared among them. The main findings contribute toward a better understanding of Social Capital as distinct from social networks and the leadership role in business competitiveness. It makes a significant contribution to the debate on the integration of individual and environmental perspectives as a direction of future research on the understanding of Entrepreneurship. The study implications address policy-makers and business managers in filling the skills and knowledge gaps which are restraining the competitiveness of SMEs in this important and strategic sector
APA, Harvard, Vancouver, ISO, and other styles
4

Larenhjelm, Philip. "Employees’ individual readiness for quality improvement change : A single case-study analysis within the European food and drink industry." Thesis, Blekinge Tekniska Högskola, Institutionen för industriell ekonomi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-17293.

Full text
Abstract:
Background: The European Union’s (EU) food and drink industry has faced declining competitiveness over the past two decades. Methodologies associated with the quality improvement has been recognized as a possible solution to increase competitiveness of the industry. However, there are uncertainties among researchers and practitioners of how to implement these quality improvement methodologies and researchers of today requests further understanding in why some firms perform better than others when applying the same practices. Objectives: The purpose of this thesis is to investigate if the concept of ‘individual readiness for organizational change’ can be used as a measurement to better understand why some firms perform better than others when applying the same quality improvement initiations within the EU food and drink industry. Methods: The researcher of this thesis uses secondary data from existing literature on quality improvement imitations, according to Luning and Marcelis (2009) definition of quality improvement as a part of the food quality management system (FQMS), to justify the need for ‘individual readiness for organizational change’ measurements, defined by Holt et al. (2007), and uses primary data from the conduction of a single-case study, of an Swedish fruit and vegetable operating organization that were about to embark a Lean manufacturing piecemeal approach implementation, to validate the need for assuring individual readiness for change before any food and drink industry invests in quality improvement implementations. Results: The findings of the primary data collection are accordant with existing literature where individual employees were found to display lower levels of ‘individual readiness for organizational change’ perceived the organization to have lack of proper communication or were more resistant towards the implementation. Employees whose daily activities were more orientated around other FQMS practices such as quality assurance and quality control, displayed lower levels of individual readiness than employees whose activities are less associated with these systems. Furthermore, trust in management was identified as a key determinant of the employees’ individual readiness for the Lean manufacturing implementation. Conclusions: The findings of this thesis indicate that the usage the concept of ‘individual readiness for change’ as a measurement before a quality improvement implementation within the EU food and drink industry could increase researches’ and practitioners’ understanding why some firms perform better than others when applying the same practices.
APA, Harvard, Vancouver, ISO, and other styles
5

Monreal, Clark Alexander Cary. "The mobile life of food and drink packaging." Thesis, University of Newcastle upon Tyne, 2014. http://hdl.handle.net/10443/2742.

Full text
Abstract:
Packaging is a largely neglected object of enquiry in Human Geography and, indeed, the social sciences more broadly. Yet it forms a crucial element of almost all food systems and without such mundane objects these food systems would fail or function very differently. In turn, food systems, which rely on the continuous flow of packaging and food, are vital for enabling our increasingly mobile lives. This thesis thus investigates the multiple mobilities associated with food and drink packaging. The study forms part of a wider ‘mobilities turn’ in the social sciences and is structured in two parts. The first part concentrates primarily on how packaging shapes the movement of food. The second part focuses more on the ways in which packaged food shapes the mobilities of humans. However, both these aspects of packaging’s mobile life are not viewed as separate but rather as entangled and mutually dependent on each other. Throughout the thesis attention is paid to how packaging helps standardise the repetitive and anticipated mobilities of food and humans. It is, in other words, examined as an immutable mobile that ensures the smooth flows of food and people. Thus, in the first part of the thesis it is shown how packaging ensures the smooth flows associated with highly automated, industrialised and safe packaged food production and distribution. It also opens up the mobilities of packaging to elaborate upon the similarly regular and anticipated flows of packaging as raw materials. In the second part of the thesis attention is directed towards the patterns of human mobility that packaged food permits. However, while emphasis is placed on the role of packaging in standardising and stabilising interrelated food and human mobilities across Euclidean spaces, the thesis also begins to interrogate the topological complexities and molecular mobilities of packaging. While packaging can certainly be seen to permit the smooth and relatively unproblematic flows of food and people it may also, and from another theoretical perspective, be viewed as a fluid and vibrant technology. These topologically complex movements of packaging are explored in cases that show its fluid articulation as a barrier which has profound implications for the regulated mobilities of food. The vibrancy of packaging is also examined through its importance for mobile practices and its capacity to affect travellers.
APA, Harvard, Vancouver, ISO, and other styles
6

Poon, Yuk-lam Francis, and 潘煜林. "A case study of tonic food drink marketing strategy." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1995. http://hub.hku.hk/bib/B31266782.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Poon, Yuk-lam Francis. "A case study of tonic food drink marketing strategy /." Hong Kong : University of Hong Kong, 1995. http://sunzi.lib.hku.hk/hkuto/record.jsp?B14038626.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Martinez, Maria Angeles Garcia. "Study on innovation activities in the Spanish food and drink industry." Thesis, University of Reading, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288070.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Humphries, Louise Anne. "Retail buyer-supplier relationships in the European food and drink industry." Thesis, Cranfield University, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.360039.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Williamson, Rachel. "Exploring consumers' quality perceptions of local NI food and drink produce." Thesis, Ulster University, 2017. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.763926.

Full text
Abstract:
The Northern Ireland (NI) agri-food industry has faced challenges in re-building consumer confidence regarding the quality and authenticity of food/drink products. However, increasing demand for authentic, high quality produce, paired with a renewed sense of food patriotism, presents new growth opportunities for local/artisan food/drink products to be promoted for their unique quality credentials. The literature revealed that extrinsic quality cues are an invaluable marketing tool used by consumers as ‘value signals’, ‘risk relievers’ and 'informational stimuli' when shopping, to make a more informed quality decision. Yet evidence pertaining to the relative importance of extrinsic quality cues is inconsistent, owing to limited understanding of and ability to analyse the consumer quality perception process. This research aimed to determine consumer perceptions of extrinsic quality cues used to promote local produce and develop a conceptual model of the most effective extrinsic cues for the promotion of quality in local NI products. This exploratory research employed a three-stage mixed-methods approach consisting of a scoping exercise, consumer focus groups and an experimental study using eye-tracking technology measuring participants’ visual attention to a select number of extrinsic cues, informed by stages 1 and 2. Findings suggest that packaging cues have the most significant effect on consumer quality perceptions and purchase decisions while shopping. Specifically, extrinsic cues pertaining to transparency, colour and design, taste, provenance, storytelling, brand name, nutritional information/claims were most effective, particularly when displayed on FOP. This research makes an important theoretical and methodological contribution to the perceived quality and marketing literature, thereby informing the development of more effective and targeted marketing strategies to engage the consumer. Furthermore, through gaining a more holistic understanding of the quality perception process, this research proposes a number of Industry and policy recommendations to assist the NI agri-food industry in its promotion of quality local produce.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Food and drink manufacturing"

1

Manning. Food & Drink - Good Manufacturing Practice. Oxford, UK: Wiley-Blackwell, 2013. http://dx.doi.org/10.1002/9781118318225.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

McKenzie, Jane. Food and drink manufacturing strategies: Towards operational excellence and agility. London: FT Retail & Consumer Publishing, 1997.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

L, Meiselman Herbert, and MacFie H. J. H, eds. Food choice, acceptance and consumption. London: Blackie Academic & Professional, 1996.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Millstone, Erik. The atlas of food. 2nd ed. London: Earthscan, 2008.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Food and drink. Mankato, Minn: Smart Apple Media, 2014.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Archive, North West Sound. Food, drink & cooking. Clitheroe: North West Sound Archive, 1995.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Food and drink. London: Franklin Watts, 2012.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Food and drink. London: Orion, 1999.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Food and drink. Basingstoke: Macmillan, 1988.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Food and drink. London: Raintree, an imprint of Capstone Global Library Limited, 2015.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Food and drink manufacturing"

1

"Manufacturing Activities." In Food & Drink - Good Manufacturing Practice, 39–47. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118318225.ch6.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

"MANUFACTURING ACTIVITIES." In Food and Drink - Good Manufacturing Practice, 85–93. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119388494.ch10.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

"Food Allergens." In Food & Drink - Good Manufacturing Practice, 23–29. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118318225.ch4.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

"FOOD DONATION CONTROLS AND ANIMAL FOOD SUPPLY." In Food and Drink - Good Manufacturing Practice, 229–32. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119388494.ch31.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

"FOOD CRIME AND FOOD INTEGRITY MANAGEMENT SYSTEMS." In Food and Drink - Good Manufacturing Practice, 35–43. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119388494.ch5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

"FOOD SAFETY CULTURE." In Food and Drink - Good Manufacturing Practice, 31–33. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119388494.ch4.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

"FOOD CRIME RISK ASSESSMENT." In Food and Drink - Good Manufacturing Practice, 45–52. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119388494.ch6.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

"DRY FOOD PRODUCTS AND MATERIALS." In Food and Drink - Good Manufacturing Practice, 307–9. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119388494.ch46.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

"FOOD TOXINS, ALLERGENS AND RISK ASSESSMENT." In Food and Drink - Good Manufacturing Practice, 63–73. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119388494.ch8.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

"Chilled Foods." In Food & Drink - Good Manufacturing Practice, 197–206. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118318225.ch33.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Food and drink manufacturing"

1

Herrick, Dan R. "Food and drink in computer labs." In the ACM SIGUCCS 40th annual conference. New York, New York, USA: ACM Press, 2012. http://dx.doi.org/10.1145/2382456.2382495.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Giannopapa, C. G., B. J. van der Linden, W. van Druten, and M. Bongers. "Modelling the Mixing Process of Liquids With Concentrates in Capsules." In ASME 2008 Pressure Vessels and Piping Conference. ASMEDC, 2008. http://dx.doi.org/10.1115/pvp2008-61331.

Full text
Abstract:
In food industry mixing of concentrates contained in capsules with liquids such as milk or water for the production of warm drinks is becoming common practice the last couple of years. This process is characterized by complicated physical phenomena: the concentrates’ viscosity is temperature dependent, the liquid is non-Newtonian and the mixing process is turbulent. The industrial objective at the end of the process is a uniform liquid end product with as little as possible left over concentrate in the capsule. The optimization of the mixing process is typically done by trial and error in laboratories, which is time consuming and expensive. Computer models can significantly reduce the manufacturing costs associated with laboratory optimization and give a better insight of the process. The objective of this paper is to create a computer simulation model that is able to capture the physical processes occurring during the production of warm drinks using finite elements. The model should be able to correctly represent the mixing of the solid concentrate with the liquid injected inside the capsule compartment. Finite element method is used to solve the flow, heat exchange and concentration problem. In the paper different shapes of the capsule and how they influence the mixing are compared and their suitability for industry according to the amount of concentrate left in the capsule at the end of the process are assessed.
APA, Harvard, Vancouver, ISO, and other styles
3

Anderez, Dario Ortega, Ahmad Lotfi, and Amir Pourabdollah. "Temporal convolution neural network for food and drink intake recognition." In PETRA '19: The 12th PErvasive Technologies Related to Assistive Environments Conference. New York, NY, USA: ACM, 2019. http://dx.doi.org/10.1145/3316782.3322784.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Dixon, Stephen, Christopher Edwards, and Stuart B. Palmer. "Noncontact ultrasonic liquid-level measurement of drink cans." In Nondestructive Evaluation Techniques for Aging Infrastructures & Manufacturing, edited by David M. Pepper. SPIE, 1999. http://dx.doi.org/10.1117/12.339969.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Spence, Charles. "Gastrophysics: using technology to enhance the experience of food and drink (keynote)." In ICMI '17: INTERNATIONAL CONFERENCE ON MULTIMODAL INTERACTION. New York, NY, USA: ACM, 2017. http://dx.doi.org/10.1145/3136755.3137024.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Hutchings, John. "Color constrasts in advertising: facade colors of food and drink consumption venues." In 9th Congress of the International Color Association, edited by Robert Chung and Allan Rodrigues. SPIE, 2002. http://dx.doi.org/10.1117/12.464763.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Tesař, O., J. Malý, K. Malá-Ladová, M. Doseděl, and J. Vlček. "5PSQ-158 Food and drink management as part of medication administration safety." In 26th EAHP Congress, Hospital pharmacists – changing roles in a changing world, 23–25 March 2022. British Medical Journal Publishing Group, 2022. http://dx.doi.org/10.1136/ejhpharm-2022-eahp.353.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

CASTRO, ELISÂNGELA DE ANDRADE, ELISABETH MARIANO BATISTA, POLIANA BRITO DE SOUSA, ANTONIO BELFORT DANTAS CAVALCANTE, and MARLENE NUNES DAMACENO. "Evaluation of Microbiological Stability of Frozen Fermented Dairy Drink Prebiotic Flavored Caja-Umbu." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-200.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Lian, Xinlu. "On Applications of Ion Chromatography in Analysis of Chemical Substance in Food and Drink and Food Safety Problems." In 2018 6th International Conference on Machinery, Materials and Computing Technology (ICMMCT 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/icmmct-18.2018.63.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Saati, Elfi Anis, Rachmi Diah Mulandari, Moch Wachid, and Sri Winarsih. "The utilization of Telang flower as healthy-natural food coloring on dawet drink." In SolarPACES 2017: International Conference on Concentrating Solar Power and Chemical Energy Systems. Author(s), 2018. http://dx.doi.org/10.1063/1.5064356.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Food and drink manufacturing"

1

Stroud, Rebekah, Kate Smith, Martin O'Connell, and Rachel Griffith. Children’s exposure to TV advertising of food and drink. Institute for Fiscal Studies, May 2018. http://dx.doi.org/10.1920/bn.ifs.2019.bn0238.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Shlaymoon Toma, Shivan. A Study of Food and Drink Metaphors in Iraqi Syriac. Institute of Development Studies, August 2022. http://dx.doi.org/10.19088/creid.2022.002.

Full text
Abstract:
This study investigates the ways in which Syriac native speakers from Iraq conceptualise their understandings of various abstract domains, feelings, emotions, actions, customs, traditions and practices through their experiences of the concrete fields of food and drink metaphors. The conceptual metaphor theory (1980) by Lackoff and Johnson has been adopted for the data analysis. A focus group discussion (FGD) was employed as a tool for data collection and 43 idiomatic food and drink expressions were collected from this. Five native Syriac speakers from various regions and of different genders, ages, tribes and nationalities participated in the discussion. The study shows that Syriac speakers use many food and drink metaphors in their everyday language. The study concludes that food and drink metaphors are used by Syriac speakers mostly to conceive abstract concepts related to feelings, attitudes and emotions. The study shows that foods and drinks are strongly rooted in the Assyrian and Chaldean culture and many traditional dishes are used in its vernacular language as metaphors.
APA, Harvard, Vancouver, ISO, and other styles
3

Science, Fera. Analysis of CBD Products. Food Standards Agency, November 2022. http://dx.doi.org/10.46756/sci.fsa.cis490.

Full text
Abstract:
The Food Standards Agency commissioned Fera Science Ltd. to carry out a survey to obtain a snapshot of CBD products on sale in England and Wales in order to inform FSA risk assessment of CBD products. Thirty CBD products were purchased from a range of online sellers from England and Wales. Samples comprised of two broad categories: oils and sprays, and edibles (including beverages). The sampling followed a scheme suggested by FSA. This is not a statistically representative sample of the market and instead provides a snapshot of the current market, to assist the design of future sampling and surveillance activity. There is the potential for residues of chemicals to be present in CBD products as a result of their natural occurrence in the raw material or arising from the manufacturing process, for example, mycotoxins, metals, pesticides, and the residues of solvents used to extract CBD. This study informs the FSA’s understanding of the type and levels of contaminants that may arise in CBD products. A wide range of analysis on CBD products was undertaken using accredited methods, for heavy metals, Polycyclic Aromatic Hydrocarbons (PAHs), pesticides, mycotoxins, CBD content and cannabinoid profiles. Analysis for residual solvents and additional mycotoxins was also carried out, but these were not accredited. The results of testing found the following: Heavy metals (cadmium, mercury & lead) and arsenic were not detected in the majority of samples, meaning levels were below the limits of quantification of the method. Seven samples contained lead, four samples arsenic and two samples contained cadmium. Mercury was not found in any sample. A definitive statement as to whether products exceed maximum levels cannot be made due to uncertainty as to whether products would be classified as a food (i.e. oil) or a food supplement. A low incidence of low levels of mycotoxins, with Fusarium mycotoxins found more frequently than aflatoxins and ochratoxin A, mostly at the methods reporting limit. Three samples were found to contain ochratoxin A at the methods reporting limit. A total of seven pesticide residues were found across all of the products (each product was tested for over 400 pesticides). There are no specific Maximum Residue Limits (MRL) for CBD products. One oil product was found to have PAHs above the regulated levels, if classed as a product for direct consumption. If classed as a food supplement the PAHs were within regulated levels. Three samples contained residual solvents. One product was over the MRL. Most products contained CBD close to the declared value. Two oils had substantially different levels than that declared (one higher and one lower). CBD was not detected in one of the drink products. These are potentially non-compliant with compositional and standards requirements. Delta 9-THC was detected in 87 % (26) of the samples analysed. Of these 40% (12) were found to have THC+ (the total sum of illicit cannabinoids in the product) above the 1mg threshold outlined in current Home Office guidance (Opens in a new window).
APA, Harvard, Vancouver, ISO, and other styles
4

Boyd, Emily, Aoibheann Dunne, and Jasmine Frazer. Northern Ireland Take Home Food and Drink Purchases 2016, 2019 and 2020. Food Standards Agency, December 2021. http://dx.doi.org/10.46756/sci.fsa.zoa312.

Full text
Abstract:
The aim of this report is to explore Northern Ireland take home food and drink purchases in 2016, 2019 and 2020. In 2020, due to the Covid-19 restrictions, the purchasing of take home food and drink may have been impacted. Therefore, this report will examine the data to identify any key trends in purchasing in 2016 and 2019 (before the Covid-19 pandemic), and then between 2019 and 2020. However, as this study is based on observations, it is not possible to know what may have caused changes in take home food and drink purchasing. It is important to remember that data in 2019 and 2020 are not directly comparable due to Covid-19 restrictions, as the majority of the out of home sector was closed and therefore an increase in take home purchasing is expected to replace the food and drink that would have been purchased outside of the home. The analyses within this report have been conducted by the FSA in Northern Ireland with guidance from Kantar. Data presented within this report was collected in 2016 (52 weeks ending 1st January 2017), 2019 (52 weeks ending 29th December 2019) and 2020 (52 weeks ending 27th December 2020).
APA, Harvard, Vancouver, ISO, and other styles
5

Andreyeva, Tatiana, Inas Rashad Kelly, and Jennifer Harris. Exposure to Food Advertising On Television: Associations With Children's Fast Food and Soft Drink Consumption and Obesity. Cambridge, MA: National Bureau of Economic Research, March 2011. http://dx.doi.org/10.3386/w16858.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Ramsey, A. Ford, Barry Goodwin, and Mildred Haley. Labor Dynamics and Supply Chain Disruption in Food Manufacturing. Cambridge, MA: National Bureau of Economic Research, June 2021. http://dx.doi.org/10.3386/w28896.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Hart, Lucy. Understanding platform businesses in the food ecosystem. Food Standards Agency, February 2022. http://dx.doi.org/10.46756/sci.fsa.puh821.

Full text
Abstract:
The Food Standards Agency (FSA) is responsible for public health in relation to food in England, Wales and Northern Ireland. It makes sure that people can trust that the food they buy and eat is safe and is what it says it is. As part of this responsibility, the FSA works to understand the continuing evolution of the food landscape to identify opportunities to improve standards of food safety and/or authenticity. As well as any new or magnified risks from which consumers should be protected. One area that has evolved rapidly is that of digital platforms in the food and drink industry. Consumers are increasingly purchasing food via third party intermediaries, known as ‘aggregators’, from a range of vendors. Digital platforms remain a relatively new concept, with many launching in the past decade. As such, there has been a knowledge gap in government about how these platforms work and how they impact the landscape in which they operate.
APA, Harvard, Vancouver, ISO, and other styles
8

Nicholson, Claire, Jonathan Wastling, Peter Gregory, and Paul Nunn. FSA Science Council Working Group 6 Food Safety and Net Zero Carbon July 2022 Interim Report. Food Standards Agency, July 2022. http://dx.doi.org/10.46756/sac.fsa.vxz377.

Full text
Abstract:
The UK has a legal commitment to reach net zero carbon (NZC) emissions by 2050. This is a topic that has recently been building momentum, with clean growth being one of the four Grand Challenges set out by the UK Government. The ways we grow, process and transport food are major contributors to climate change, accounting for more than a quarter of all greenhouse gas emissions. Reducing this will require substantial changes in agriculture, manufacturing, and transport. Consequently, the Science Council and FSA Chief Scientific Adviser (CSA) agreed that a deeper understanding of the potential implications of achieving net zero on food systems, together with identification of areas of uncertainty, would be of considerable value to FSA in pre-empting future policy and evidence needs in this area. In early discussions to scope the work required, Defra indicated to the FSA Science Council Secretariat that there are many new developments and changes to activity in primary production aimed at achieving net zero. The Science Council agreed, therefore, to concentrate its first investigations on changes expected in primary food production. Primary production is the production of chemical energy in organic forms by living organisms. The main source of this energy is sunlight. For the purposes of this review, primary food production includes the growing and harvesting of plants as food for humans or feed for animals, and the rearing and slaughter of animals including livestock, fish and a wide variety of aquatic and marine organisms. A Science Council Working Group 6 (WG6) began work in summer 2021, led by Science Council members Mrs Claire Nicholson (WG6 Chair) and Prof Jonathan Wastling (WG6 Deputy Chair). The brief for WG6 is to investigate the potential food safety implications arising from changes to primary food production practices and technologies that reduce carbon emissions in the next 10 years. The work programme (described in this report) covers 4 phases, with phases 1 and 2 now complete. The work so far has drawn diverse, wide-ranging, sometimes slightly conflicting, views and opinions from across academia, the FSA, Defra, industry bodies and individual food producers. This interim report summarises: The work undertaken to date (phases 1 and 2) What has been learnt including changes to practice already underway or imminent Issues arising from the changes that the FSA should be aware of Further work planned by WG6 to understand the nature of the risks in more depth (phases 3 and 4) The Science Council aims to complete its investigations by the end of 2022 and present its findings to the FSA Board as soon as possible afterwards.
APA, Harvard, Vancouver, ISO, and other styles
9

Jagannathan, Shanti, and Dorothy Geronimo. Reaping the Benefits of Industry 4.0 through Skills Development in Indonesia. Asian Development Bank, January 2021. http://dx.doi.org/10.22617/spr200327.

Full text
Abstract:
This report explores the implications of the Fourth Industrial Revolution (4IR) on the future of the job market in Indonesia. It assesses how jobs, tasks, and skills are being transformed in food and beverage as well as in automotive manufacturing. These two industries have high relevance to 4IR technologies and both are important to Indonesia’s national employment, economic growth, and international competitiveness. They are also likely to benefit considerably from the transformational effect of 4IR, if there is adequate investment in jobs, skills, and training. The report is part of series developed from an Asian Development Bank study on trends in skills demand in Cambodia, Indonesia, the Philippines, and Viet Nam.
APA, Harvard, Vancouver, ISO, and other styles
10

A toolkit for creating healthy food and drink environments in community food retail outlets. VicHealth, March 2021. http://dx.doi.org/10.37309/2021.he1003.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Food and drink manufacturing' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography