Journal articles: '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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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Ferriday, D. "The use and cost of first aid in the food and drink manufacturing industry." Occupational Medicine 45, no. 4 (August 1, 1995): 199–204. http://dx.doi.org/10.1093/occmed/45.4.199.

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Zioupou, Sofia, Basil Manos, Zacharoula Andreopoulou, and Eirini Tzimitra-Kalogianni. "Exploring Information Technology and Total Quality Management Implementation by Food and Drink Manufacturing Enterprises." International Journal of Agricultural and Environmental Information Systems 10, no. 3 (July 2019): 1–13. http://dx.doi.org/10.4018/ijaeis.2019070101.

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The purpose of this study was to examine the implementation of Total Quality Management (TQM) as a business strategy in the Greek food and drink industry, along with the examination of the Information Technology (IT) adoption in the field. A research project was carried out in the sector companies based in Greece, using the questionnaire method. Findings showed a strong relation between IT implementation and impact of IT on TQM. Company size also seemed to affect TQM implementation, and the majority of IT implementation constructs, while company performance was not significant in terms of net profit margin and value added per employee.

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Ikeda, Michio, Masayuki Akiyama, Yuta Hirano, Kazuhiro Miyaji, Yasunori Sugawara, Yuriko Imayoshi, Hisakatsu Iwabuchi, Takeshi Onodera, and Kiyoshi Toko. "Effects of Manufacturing Processing Conditions on Retronasal-Aroma Odorants from a Milk Coffee Drink." Journal of Food Science 83, no. 11 (October 18, 2018): 2733–44. http://dx.doi.org/10.1111/1750-3841.14366.

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Nagyová, Ľudmila, Mária Holienčinová, Ingrida Košičiarová, and Tomáš Holota. "Corporate Social Responsibility in Food Manufacturing Companies – Environmental Dimensions." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 64, no. 3 (2016): 1037–43. http://dx.doi.org/10.11118/actaun201664031037.

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The degree of a company’s acceptance and integration of the CSR concept is directly reflected in the fundamental principles of the company. Through the environmental sustainability, a company can make a positive contribution to the society and the natural environment. Competitive and cost pressures are the key drivers of sustainable development in the industry. Today, many international food and drink companies are delivering excellent achievements. The present paper tries to highlight how much are food manufacturing companies committed to caring for the environment as a main component of their CSR strategy. In order to fulfil the defined objectives of the paper, the primary and secondary sources of information were collected and used, as well as there was used the method of interview, using a questionnaire (total number of respondents was 100 food manufacturing companies). In our research the highest percentage of large, SMC and micro companies indicated the reduction of negative operational impacts as the most important commitment of companies in relation to environment. Most large companies invest to installing pollution reducing technology to improve environmental quality (67%) and utilizing more environmentally friendly raw materials (51%). These areas indicated the highest percentage as well as for SMC. In the case of large companies there are more visible movements in environmental practices than in micro and small-medium companies.

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Zavorokhina, Natalia, Denis Mysakov, and Anastasia Bochkova. "Development of Adaptogenic Beverages from Arctic Raw Materials for the Far North Residents." Food Industry 7, no. 3 (September 22, 2022): 41–49. http://dx.doi.org/10.29141/2500-1922-2022-7-3-5.

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The extreme living conditions of the Far North inhabitants contribute to the specific metabolism formation: the sugar content in the blood decreases by 40–45 %; proteins and fats supply with the energy, as in regions with a warmer climate, compared to the regions with a warmer climate where carbohydrates provide it. The research aims at developing adaptogenic drinks for the Far North residents, considering their metabolism peculiarities and extreme living conditions. The researchers analyzed the main factors shaping the metabolism specifics of the indigenous population of Russia, including the lack of agriculture, extreme climatic conditions, vitamin D deficiency due to the sunlight deficiency, vitamin C due to the plant food shortage, polar stress syndrome and piblocto. A man revealed that the Northerners faced the deficiency of selenium – up to 80 %, vitamin C – up to 69.4 %, zinc – up to 37.5 %, magnesium – up to 27.6 %, phospholipids – 35.8 %. The authors developed the “Vatutel” and “Vatu–tsai” drinks formulations based on Arctic vegetable raw materials with cryoprotective properties traditional for the indigenous population diet – cowberries, cranberries, rosehip fruits, narrow-leaved cypress, calendula officinalis, as well as vitamin premix, flaxseed flour containing water-soluble pentosans that form the drink consistency. They also formulated the technology and recipe of frozen semi-finished product for the drink “Vatu–tsai” with and without capsaicin have been developed. A portion of the drink “Vatu–tsai” contains (from the daily intake rate): 3.59 % vitamin D3, 5.38 % vitamin C, 4.31 % vitamin E, 4.32 % beta-carotene, 5.33 % zinc, 1.44 % selenium. The developed drinks are made from ingredients available to the Far North population growing in places of residence; have a simple manufacturing and storage technology; increase the body adaptation to extreme conditions due to vitamins E, D3, C; consumed hot (75 °C) they reduce cold stress, including due to capsaicin in the composition; and consider metabolism and traditions peculiarities of the population.

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Fischer, Christian, and Sebastian Schornberg. "Assessing the competitiveness situation of EU food and drink manufacturing industries: An index-based approach." Agribusiness 23, no. 4 (2007): 473–95. http://dx.doi.org/10.1002/agr.20139.

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Widjaja, Willy Pranata, and Sumartini . "PENGARUH KONSENTRASI JELLY POWDER TERHADAP KARAKTERISTIK MINUMAN JELI IKAN LELE (Clarias sp.)." Pasundan Food Technology Journal 4, no. 3 (January 12, 2018): 197. http://dx.doi.org/10.23969/pftj.v4i3.648.

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The motive of research is to find out how to make a jelly drink from catfish. While the purpose of this researchis to determine the effect of jelly powder concentration on the characteristics of catfish jelly drink. The benefits of this research is to provide a reference processing functional beverage made from animal foods, provide product information diversification catfish jelly drinks,manufacturing process of catfish jelly drink and accurate concentrate jelly powder also panelists preferred to make a catfish jelly drink.The research was conducted in two stages; preliminary research and primary research. Preliminary research was involve the removal of the fishy smell, raw materials analysis and determining the ratio of meat catfish and the water that used in the primary research. The method was used in this research is a randomized block design (RBD) with 12 × 1 factorial with two replications. Variable concentrations of jelly powder were used to make a catfish jelly drink is f1 (0.10%), f2 on (0.15%), f3 (0.20%), f4 (0.25%), f5 (0.30%), f6 (0.35%), f7 (0.40%), f8 (0.45%), f9 (0.50%), f10 (12:55%), f11 (0.60%) and f12 (0.65%). Based on the results of research, concentration of jelly powder give significant effect on water content, viscosity, total dissolved solids, color, flavor, texture and appearance of jelly drinks catfish but it is not give significant effect on reducing sugar content and smell. Selected samples of the research are f7 with the concentration of jelly powder as much as 0.40% and that catfish jelly drinks contains moisture 80.15%, levels of reducing sugars 1.175%, viscosity 1:53 dPas, total dissolved solids 18.7 ° Brix, protein content 3.72% and levels 1.78% crude fiber.

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Zahroo, Agustin Fathimatuz. "Analisis Keterkaitan Sektor Industri Pengolahan Terhadap Perekonomian di Provinsi Jawa Timur (Pendekatan Input Output)." Jurnal Ilmu Ekonomi JIE 6, no. 2 (May 31, 2022): 189–202. http://dx.doi.org/10.22219/jie.v6i2.20459.

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Against the Economy in East Java (Input Output Approach). Along with the rapid development of industrialization, the manufacturing sector has increased and shifted the agricultural sector. This article aims to examine the relationship between the manufacturing sector and other sectors in East Java Province and examine the impact of the manufacturing sector multiplier. Analysis of input output with secondary data Input Output. The results show that the manufacturing sector; service sector; agriculture, forestry and fisheries have forward linkages to the manufacturing sector. Furthermore, the information and communication sector; the accommodation and food and drink provision sector has backward linkages to the manufacturing sector. The output and labor multiplier is quite large compared to other sectors, while the income multiplier is larger than other sectors.

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Safronova, A. I., E. A. Pyr’eva, and O. V. Georgieva. "Beverages in child nutrition." Russian Journal of Woman and Child Health 5, no. 1 (2022): 78–84. http://dx.doi.org/10.32364/2618-8430-2022-5-1-78-84.

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Dietary patterns established at a young age have a significant impact on eating disorders. Therefore, the impact of individual food products is crucial. This paper discusses the use of drinks in early childhood nutrition, given novel ideas on the effects of specific nutrients on a child’s health. The most disputable issue is the intake of simple carbs found in drinks. Currently, no guidelines on controlling added sugars in children under two years are available. The paper addresses the drink types containing carbohydrates included in childhood nutrition and the nutritional value of juices of various substrates. Foreign and Russian recommendations on quantitative limitations of high-carbohydrate beverages in childhood nutrition (given the effect of their overconsumption on the development of metabolic disorders) are highlighted. The authors describe specialized juice-containing beverages for childhood nutrition, requirements for manufacturing, and enrichment with nutrients. The assessment results on the nutrient content of juices for child nutrition are discussed. Finally, current trends in the manufacturing of juice-containing drinks and their role in providing young children with nutrients are uncovered. KEYWORDS: children, juices, drinks, nutrients, simple carbs. FOR CITATION: Safronova A.I., Pyr’eva E.A, Georgieva O.V. Beverages in child nutrition. Russian Journal of Woman and Child Health. 2022;5(1):78–84 (in Russ.). DOI: 10.32364/2618-8430-2022-5-1-78-84.

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Changchai, S., T. Sumrit, P. Chunlakan, and P. Inrirai. "Improving plant layout and processing flow of jelly mushroom drink to reduce microbial contamination." Food Research 4, no. 4 (March 23, 2020): 1060–65. http://dx.doi.org/10.26656/fr.2017.4(4).420.

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This study is aimed to develop the manufacturing process of the jelly mushroom drink using primary good manufacturing practice (GMP) for community enterprise, Phitsanulok, Thailand. The evaluation of the existing production process highlighted that the process had risks of cross-contamination, including from the plant layout, which still lacking in food safety management systems. Therefore, the improvement of process manufacturing and layout planning could be divided into three steps: (1) process analysis, (2) line production development, and (3) design plant layout to prevent and reduce crosscontamination causes. The cross-contamination incidence was reduced upon the improvement of the plant layout and processing as observed from the results of the amount of total plate count were reduced from 1.9 × 107 to <1 CFU/mL, where yeast and mold and 29 to 8.3 CFU/mL respectively. Meanwhile, the counts for Salmonella spp. and Staphylococcus aureus were below the detection level, whereas Clostridium perfringens, Bacillus cereus, and Listeria monocytogenes were not detected in all samples.

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Bennett, Anthony. "Food & drink: New technologies in feed water and effluent treatment." Filtration + Separation 51, no. 3 (May 2014): 18–22. http://dx.doi.org/10.1016/s0015-1882(14)70103-x.

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Sorenson, Douglas, and Joe Bogue. "Modelling soft drink purchasers' preferences for stimulant beverages." International Journal of Food Science and Technology 41, no. 6 (June 2006): 704–11. http://dx.doi.org/10.1111/j.1365-2621.2005.01139.x.

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Richardson, David, and Maeve Brady. "The UK food and drink manufacturing industry response to theHealth of the Nation: A Strategy for Health." British Food Journal 99, no. 6 (July 1997): 220–32. http://dx.doi.org/10.1108/00070709710181568.

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O'Mahony, Mary. "Productivity Levels in British and German Manufacturing Industry." National Institute Economic Review 139 (February 1992): 46–63. http://dx.doi.org/10.1177/002795019213900104.

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Relative levels of labour productivity are estimated to have been about 22 per cent higher in German than in British manufacturing in 1987. The German productivity advantage was most pronounced in non-electrical engineering, vehicles and metals. The British performance was relatively better in food, drink and tobacco and textiles and productivity levels appear to be about equal in the two countries in chemicals and electrical engineering. About 80 per cent of the productivity gap in aggregate manufacturing can be accounted for by differences in the levels of both physical and human capital. The aggregate productivity ratio of 22 per cent is lower than that found for 1968. The time pattern of relative productivity in the intervening two decades shows a considerable increase in the 1970s followed by a rapid narrowing of the productivity gap in the 1980s.

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Grashuis, Jasper, and Stanley Kojo Dary. "An empirical investigation of patent and trademark ownership propensity and intensity in the U.S. food and drink industry." International Food and Agribusiness Management Review 20, no. 5 (October 12, 2017): 747–64. http://dx.doi.org/10.22434/ifamr2017.0001.

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We use patent and trademark ownership data to study product, process, and marketing innovation by 157 manufacturers in the U.S. public food and drink industry. For the 2000-2014 period, most patented innovations relate to processes for manufacturing and designs for marketing, whereas patented innovations in food and drink products or compositions are relatively few. Meanwhile, intellectual property in general is more often protected by trademark ownership. Empirically, we specify a panel logistic model and a panel negative binomial model to study the relationship of firm characteristics to the propensity and intensity of patent and trademark ownership, respectively. In each model, firm size exhibits a significant and positive relationship to the propensity and intensity of patented innovations in products, processes, and marketing. Past innovation, past income, and firm age also have a positive relationship to patent and trademark ownership in most models, whereas leverage is only estimated to negatively relate to the propensity and intensity of trademark ownership. We use our main findings and conclusions to inform research, management, and policy implications.

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Rustiani, Erni, Sata Yoshida Srie Rahayu, and Mira Miranti. "Pemanfaatan Limbah Cangkang Kijing untuk Diversifikasi Produk Sarapan Siap Saji Diperkaya Kalsium di Kota dan Kabupaten Bogor." Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat 1, no. 2 (February 3, 2016): 142. http://dx.doi.org/10.29244/agrokreatif.1.2.142-148.

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Waste processing of mussel’s shell into flour and extract the calcium content has been done as community service activities. Mussel’s shell flour that added into breakfast product was enrichment by calcium. The products are flakes and cereal drinks. Skill of making cereal flakes and beverages was expected can empower the majority of women who have limited time in the development of healthy families so that they can provide food that is practically nutrients and mineral content enough. It is an opportunity to improve the economic welfare of society, especially poor families to get family extra income. Target of community service were women who are members of the Integrated Improvement Program Role of Women Towards Healthy and Prosperous Families (P2WKSS) in Tegalega, Bogor City and women of PKK Kemang’s Village, Bogor District. The activity were implemented in three stages, the first is the socialization of understanding of the fulfilment source of calcium and utilization of waste mussel’s shell. The second is the manufacturing skills training cereal flakes and drinks made from mussel’s flour as well as a way of packaging and labelling flakes. The third is evaluation through competition of participants to make some variants cereal flakes and beverage packaging. The results of activities demonstrated an understanding the use of flour calcium enrichment by shells in breakfast and drink products of flakes cereal. The results of training activities were evaluated through competitions showed the PKK member was able to either create a flakes product and cereal drink with different variations. The package was quite good so that flakes of such products worthy for sale.

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BOARD, P. W., and HELEN J. WOODS. "Compositional variations and sensory acceptability of apple juice drink." International Journal of Food Science & Technology 18, no. 6 (June 28, 2007): 763–69. http://dx.doi.org/10.1111/j.1365-2621.1983.tb00314.x.

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Bişgin, Abdullah Taner, Yavuz Sürme, Mustafa Uçan, and İbrahim Narin. "Solid-phase extraction and spectrophotometric determination of Allura Red (E129) in foodstuff, soft drink, syrup and energy drink samples: a comparison study." International Journal of Food Science & Technology 51, no. 11 (August 8, 2016): 2367–75. http://dx.doi.org/10.1111/ijfs.13217.

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Oyedum, U. M., and J. Agbala. "The study of multidrug resistant bacteria from locally produced tiger nut drinks (Kunuaya) sold in Minna, Niger State." Scientia Africana 21, no. 2 (September 8, 2022): 91–96. http://dx.doi.org/10.4314/sa.v21i2.9.

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The predominance of multidrug resistant (MDR) bacteria among the populace, edible foods and drinks is fast becoming the major concern in most communities. Three (3) locally prepared drinks from three locations were aseptically collected and transported to the Microbiology Laboratory of Federal University of Technology, Minna. Samples were serially diluted and were inoculated on various media through the spread plate method. The bacterial isolates were identified based on their Gram reaction and other biochemical tests. The antibiotic susceptibility tests were carried out for the bacterial isolates using the disc diffusion method on Muller hinton agar. The result revealed that out of all the locally prepared drinks sampled tiger-nut drink (Kunuaya) (3.9 x103) from Federal University of Technology, Minna, Bosso campus had the highest microbial count. Various bacterial pathogens were isolated and identified with Escherichia coli, Staphylococcus aureus and Salmonella sp having the highest frequency of occurrence (25%).The antibiotic susceptibility tests revealed that all bacterial isolates were Multidrug resistant and as such are a great threat to the health of the general public especially the regular consumers of these locally prepared drinks. Hence, there is a need for adequate and continuous surveillance by food regulatory bodies in Nigeria, to curtail the spread and infections associated with Multidrug resistant bacteria.

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Maragkoudakis, Petros, Veronica Vendramin, Barbara Bovo, Laura Treu, Viviana Corich, and Alessio Giacomini. "Potential use ofscotta, the by-product of the ricotta cheese manufacturing process, for the production of fermented drinks." Journal of Dairy Research 83, no. 1 (November 26, 2015): 104–8. http://dx.doi.org/10.1017/s002202991500059x.

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In the present work, the use of scotta as substrate for bacterial fermentation was studied with the objective of obtaining a drink from transformation of this by-product. Scotta retains most of the lactose of the milk and it is normally colonized by a natural microbiota. A treatment was devised to reduce the autochthonous microbial populations in order to reduce competition towards the inoculated bacterial strains. Nine lactic acid bacteria (LAB) were assessed for their capability to develop in scotta. They evidenced different behaviors regarding growth rate, acidification capability and nitrogen consumption. A co-inoculum of three LAB, namely aStreptococcus thermophilus, aLactobacillus delbrueckiisubsp.bulgaricusand aLb. acidophilusstrains, chosen among those giving the best performances in single-strain fermentation trials, gave abundant (close to 109cfu/ml) and balanced growth and lowered pH to 4·2, a value similar to that of yogurt. These results show that scotta may have potential as a substrate for bacterial growth for the production of a fermented drink. Further studies are needed to optimize the organoleptic aspects of the final product.

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Bauer-Petrovska, Biljana, and Lidija Petrushevska-Tozi. "Mineral and water soluble vitamin content in the Kombucha drink." International Journal of Food Science and Technology 35, no. 2 (March 2000): 201–5. http://dx.doi.org/10.1046/j.1365-2621.2000.00342.x.

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SASAKI, Yoshiharu, and Riichiro OHBA. "Antioxidant Activity and Optimal Manufacturing Conditions of Purple Sweet Potato Lactic Acid Bacteria Drink." Food Science and Technology Research 10, no. 4 (2004): 447–52. http://dx.doi.org/10.3136/fstr.10.447.

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Sari, Fitria Novita. "Implementation of Good Maufacturing Practices (GMP) in the Kitchen Hospital." JURNAL KESEHATAN LINGKUNGAN 8, no. 2 (July 5, 2016): 248. http://dx.doi.org/10.20473/jkl.v8i2.2016.248-257.

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Abstract: Food safety is one of the important thing in public health improvement in Indonesia. Hospitals are required to keep food safety for patients by conducting the principle Good Manufacturing Practices (GMP). The purpose of this research to -identify the application of GMP in Installation Nutrition Hospital. Design of this study was using descriptive research in observational method with cross sectional design. Variables the treatment were the physical building, utility, equipment, storage, and food handlers. Data collection was done by observation and interview. The research results show that the variable subjects enough to fulfi l with Kepmenkes No. 1204 of 2004 and Thaheer, 2008. But there were several that must be considered as location, building, fl oor, ventilation, lighting, kitchens temperature, storage temperature of food that were not appropriate. sorting and processing of solid waste, hand washing facilities, drink water quality, storage temperature of food that were not appropriate, behavior the use of a mask and gloves while working. This suggestion are increase the open window as ventilation, turning lights when a food processing, adding exhauster for good air circulation, do the processing of solid waste, given the tool dryer, controlling at a temperature storage food, health check on rectal swab of food handlers is routinely, and sanctions or fi ne associated disobedience of food handlers in the use of mask and gloves while working.Keywords: Good Manufacturing Practices, food handlers, food safety

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Alessandra, Ferrarezi, dos Santos Karina Olbrich, and Monteiro Magali. "Consumer interpretation of ready to drink orange juice and nectar labelling." International Journal of Food Science & Technology 48, no. 6 (February 21, 2013): 1296–302. http://dx.doi.org/10.1111/ijfs.12090.

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Oliveira, Gabriella A. R., Jonas T. Guimarães, Gustavo Luis P. A. Ramos, Erick A. Esmerino, Tatiana C. Pimentel, Roberto P. C. Neto, Maria Inês B. Tavares, et al. "Benefits of thermosonication in orange juice whey drink processing." Innovative Food Science & Emerging Technologies 75 (January 2022): 102876. http://dx.doi.org/10.1016/j.ifset.2021.102876.

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Nguyen, Quang Vinh, Dang Pha Le, Minh Trung Nguyen, Thi Yen Nhi Tran, and Dang Truong Le. "Developing a Herbal Drink from Green Asparagus (Asparagus officinalis L.): Effect of Process Parameters on the Quality of the Product." Food Processing: Techniques and Technology 52, no. 4 (December 21, 2022): 640–48. http://dx.doi.org/10.21603/2074-9414-2022-4-2393.

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Green asparagus is widely consumed fresh due to its high nutritional value and a low calorie content. However, its short shelf-life due to a high water content causes high postharvest losses. In this study, we aimed to develop an innovative asparagus herbal drink to ease postharvest losses and diversify asparagus-derived products. We investigated the effects of process parameters on the quality of the herbal drink from green asparagus. In particular, we determined the optimal length and grinding size for asparagus and selected suitable blanching and drying methods. Analytical responses included the contents of total soluble solids, polyphenol, carbohydrates, and vitamin C, as well as the visual appearance of asparagus samples. The length of 5 mm was found suitable for subsequent steps as it facilitated an increase in solute in the asparagus infusion. Microwave blanching and convective drying were selected to achieve high contents of total soluble solids, polyphenol, carbohydrates, and vitamin C in the asparagus infusion. Dried asparagus ground into 1.5–2.0 mm particles was packaged into tea bags. The asparagus infusion subjected to sensory evaluation had a yellowish color, a characteristic asparagus flavor, and a relatively sweet taste. Total soluble solids in the infusion amounted to 26%. Our results showed a possibility of developing an asparagus herbal drink which could be a potent product in the commercial market. Therefore, further large-scale studies of the asparagus herbal drink should be carried out to enhance its feasibility in the food industry.

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Arsj, Febri Rakhmawati. "Now's Muslim Customers Geliat on The Purchase of Halal Products (Case Study on Supermarket Tip Top in Jabodetabek)." AFEBI Economic and Finance Review 6, no. 2 (December 1, 2021): 137. http://dx.doi.org/10.47312/aefr.v6i2.423.

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<p>Today's Muslims are Muslims who are very digital literate, have global insight and broad language skills, as well as have a deeply rooted Islamic identity with a sense of pride in Islamic traditions with local characteristics. In consuming halal products, the Muslim lifestyle nowadays pays close attention to the halal logo that is in every intake of food and drink that enters the body so that they have no doubt in consuming it. Tip Top Supermarket is a retail with an Islamic concept that offers all food and beverages with a halal logo. Indicators of lifestyle, namely activity, are the biggest factor for Muslims today in shopping for halal products. The research method used is descriptive quantitative by conducting surveys and distributing questionnaires to Tip Top Supermarket customers.</p><p>Keywords : Muslim Zaman Now, Lifestyle, Halal</p>

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Heijltjes, Mariele G. "Advanced Manufacturing Technologies and HRM Policies. Findings from Chemical and Food and Drink Companies in the Netherlands and Great Britain." Organization Studies 21, no. 4 (July 2000): 775–805. http://dx.doi.org/10.1177/0170840600214005.

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OHBA, Riichiro, Masaki IIO, and Yoshiharu SASAKI. "Storage of a Broccoli Lactic Acid Bacteria Drink." Food Science and Technology Research 8, no. 2 (2002): 162–65. http://dx.doi.org/10.3136/fstr.8.162.

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Widiyanti, Ni Luh Manik, and I. Nyoman Sukarta. "Various Comparisons of White Sticky Rice with Red Rice Toward the Volume of Brem Drink and Organoleptic Test Tape Foods." JST (Jurnal Sains dan Teknologi) 11, no. 2 (August 15, 2022): 274–82. http://dx.doi.org/10.23887/jstundiksha.v11i2.51055.

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The effect of the nutritional value of red rice tape is mainly different in fiber and antioxidant content, with sticky rice tape as a new health food innovation. The purpose of this study was to make a tape food by comparing glutinous rice with brown rice to the volume of brewed brem and the organoleptic test of tape food. This study used 3 designs: an accurate experimental study for the treatment of red rice tape on the volume of brem drinks; an experimental quasi for measuring organoleptic and hedonic test scores; and a pre-experiment for the number of panelists. Collecting data from the volume of brem drinks and organoleptic and hedonic tests. Analysis of the volume of brem drinks due to treatment using ANOVA and if there is a significant difference analyzed by LSD test using post hoc test. Organoleptic and hedonic tests were performed to determine the score of each organoleptic and hedonic test by the panelists. The ANOVA analysis of the production volume of Brem drinks from the three treatments showed significant differences. The results of the LSD test showed that the variation of the ratio of glutinous rice: to brown rice 3:1 was significantly different in the 1:1 treatment and the 1:3 treatment. The treatment of the ratio of glutinous rice: brown rice 1: 1 was not significantly different from the comparison treatment of glutinous rice: brown rice 1:3. Organoleptic and hedonic tests, as well as characteristics produced from red rice tape, were evaluated by organoleptic and hedonic test scores.

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Faustina, Dea Risfika, Rachmad Gunadi, Aprilia Fitriani, and Supriyadi Supriyadi. "Alteration of Phenolic and Volatile Compounds of Tea Leaf Extract by Tyrosinase and β-Glucosidase during Preparation of Ready-to-Drink Tea on Farm." International Journal of Food Science 2022 (March 1, 2022): 1–8. http://dx.doi.org/10.1155/2022/1977762.

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The manufacturing of ready-to-drink black tea was through a long process, up to 14-18 hours. There was an alternative way to produce RTD black tea directly on the farm to reduce time production and improve the quality of black tea using exogenous enzymes, i.e., tyrosinase and β-glucosidase. Tyrosinase was investigated for the ability to improve the color of tea extract by oxidize the phenolic content of green tea leaves to theaflavin and thearubigin, and β-glucosidase can enhance the volatile compounds by hydrolyze glycosidic bonds in tea leaves. Incubation of tea leaf extract with tyrosinase produces a high content of theaflavin and good color of tea extract but lowered the antioxidant activity. According to the TF/TR ratio values, tyrosinase treated tea leaf extract was in the best quality tea range. The use of β-glucosidase showed an increase in the proportion of good volatile compounds of linalool, linalool oxide, methyl salicylate, and β-damascenone.

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Gollücke, Andréa Pittelli Boiago, Jane Cristina de Souza, and Débora de Queiroz Tavares. "(+)-Catechin and (−)-epicatechin levels of concentrated and ready-to-drink grape juices through storage." International Journal of Food Science & Technology 43, no. 10 (October 2008): 1855–59. http://dx.doi.org/10.1111/j.1365-2621.2008.01733.x.

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Burin, Vívian M., Priscilla N. Rossa, Nayla E. Ferreira-Lima, Maria C. R. Hillmann, and Marilde T. Boirdignon-Luiz. "Anthocyanins: optimisation of extraction from Cabernet Sauvignon grapes, microcapsulation and stability in soft drink." International Journal of Food Science & Technology 46, no. 1 (December 17, 2010): 186–93. http://dx.doi.org/10.1111/j.1365-2621.2010.02486.x.

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OKAMURA, Tokumitsu, Tomoko OGATA, Norie MINAMIMOTO, Tomomi TAKENO, Hiroko NODA, Shoko FUKUDA, and Masahiro OHSUGI. "Characteristics of Beer-Like Drink Produced by Mushroom Fermentation." Food Science and Technology Research 7, no. 1 (2001): 88–90. http://dx.doi.org/10.3136/fstr.7.88.

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Berketova, L., G. Paramonov, and Sayapin. "Masking and Synergy of Sensory Indicators of Product Quality." Bulletin of Science and Practice 7, no. 11 (November 15, 2021): 229–39. http://dx.doi.org/10.33619/2414-2948/72/28.

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The article presents an overview of methods for improving the sensory characteristics of food, beverages and dishes: masking and synergy. Masking is understood as hiding undesirable or obviously negative characteristics of products by taste, smell, appearance. To mask the undesirable taste and smell, the most widely used flavor and aroma compositions, which allow not only to block the negative characteristics, but also to give the product a new taste and smell. The use of salt, sugar and its analogues, seasonings, triglycerides with a high content of fatty acids help to hide the taste negative characteristics. In pharmaceuticals, the most common way to mask the bitter taste of a drug is to encapsulate or cover the drug with polymers that block the interaction of taste receptors and the bitter compound. Masking the appearance of food products is primarily achieved by the use of dyes. Synergy is understood as an increase in the intensity of sensation (taste, smell, appearance, texture) as a result of the joint action of several modalities. It has been shown that taste and smell have a strong synergistic effect and often determine the quality of food products. Adding small amounts of salt, sugar, and food acid to a product, dish, or drink at the level of sensation thresholds allows you to enhance both the taste and aroma perception of the product. The taste sensations can also be affected by the color of the product: red and orange products are perceived more sweet, yellow with a lemon tint gives a feeling of sourness of the product, green-freshness and brown and black-increases the feeling of bitterness. The structure of a dish or drink affects the taste and olfactory indicators, so the flavor of the product is formed from the joint sensations of taste, aroma and tactile sensations in the oral cavity. The conducted marketing research on the influence of sound on taste sensations showed: so a crunchy cucumber is perceived as more delicious than a less crunchy one, and the crunch of chips is directly associated with their quality indicators.

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Nganji, Marten Umbu, Lusia Danga Lewu, Uska Peku Jawang, Yonce Melyanus Killa, and Sri Ita Tarigan. "Pemanfaatan Daun Kelor Sebagai Minuman Herbal Dalam Rangka Mencegah Penyebaran Covid-19." Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal 4, no. 2 (May 12, 2021): 189–96. http://dx.doi.org/10.33330/jurdimas.v4i2.1072.

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Abstract: Moringa leaves can be processed in various food and beverage products such as clear vegetables, juice, omelette, chips, nastar, donuts, bakwan and Moringa leaf noodles. In addition, Moringa leaves can be processed as herbal drinks. Currently, with the covid-19 pandemic conditions around the world, many alternative herbal ingredients are consumed by the public to increase body nutrition in order to prevent transmission of the virus, one of which is Moringa leaves. Moringa plants are high in nutrients, such as vitamin C, calcium, vitamin A, potassium, and protein. The purpose of implementing this PkM activity is to provide information and, to provide assistance to the community in utilizing Moringa plants to prevent Covid-19, as well as to improve community skills in making Moringa herbal drink to prevent Covid-19. This PkM was held at the Ori Angu Farmers Group in Pambotanjara Village, with a series of activities including the socialization of the importance of Moringa leaves, the preparation of raw materials for making herbal moringa drinks, and the practice of manufacturing Moringa leaf herbal drink products. The results of this activity were the socialization of the use of Moringa leaves as a way to increase immunity in order to prevent viruses and the practice of making Moringa leaf tea with members of farmer groups, students and lecturers at the Ori Angu Farmer Group, Pambotanjara Village.Keywords: herbal drink; moringa leaves; prevents covid-19Abstrak: Daun kelor dapat diolah dalam berbagai produk makanan dan minuman seperti sayur bening, juice, omelet, keripik, nastar, donat, bakwan dan mie daun kelor. Selain itu, daun kelor dapat diolah sebagai minuman herbal. Saat ini, dengan adanya kondisi pandemik covid-19 di seluruh dunia, banyak alternatif bahan herbal yang dikonsumsi oleh masyarakat untuk menambah nutrisi tubuh agar dapat mencegah terjadinya penularan virus tersebut, salah satunya adalah daun kelor. Tanaman kelor memiliki nutrisi tinggi, seperti vitamin C, kandungan kalsium, vitamin A, kandungan potasium, dan protein. Tujuan pelaksanaan kegiatan PkM ini adalah untuk memberikan informasi dan, melakukan pendampingan kepada masyarakat dalam memanfaatkan tanaman kelor untuk mencegah covid-19, serta meningkatkan keterampilan masyarakat dalam pembuatan minuman herbal daun kelor dalam mencegah covid-19. PkM ini dilaksanakan di Kelompok Tani Ori Angu Desa Pambotanjara dengan runtutan kegiatan adalah sosialisasi pentingnya daun kelor, persiapan bahan baku pembuatan minuman herbal daun kelor, dan praktik pembuatan produk minuman herbal daun kelor. Hasil dari kegiatan ini adalah terlaksananya sosialisasi pemanfaatan daun kelor sebagai salah satu cara menambah imunitas tubuh dalam rangka mencegah virus dan dilaksanakannya praktik pembuatan teh daun kelor bersama anggota kelompok tani, mahasiswa dan dosen di Kelompok Tani Ori Angu Desa Pambotanjara.Kata kunci: daun kelor; mencegah covid-19; minuman herbal

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Castillo, A., P. Vall, M. Garrido-Baserba, J. Comas, and M. Poch. "Selection of industrial (food, drink and milk sector) wastewater treatment technologies: A multi-criteria assessment." Journal of Cleaner Production 143 (February 2017): 180–90. http://dx.doi.org/10.1016/j.jclepro.2016.12.132.

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Tramonte, Karina Cardoso, João Gustavo Provesi, Iolanda Moreira Dutra Albuquerque E Silva, Aureanna Nairne Negrão Murakami, Marcelo Maraschin, Renata Dias De Mello Castanho Amboni, and Edna Regina Amante. "Juice from king palm (Archontophoenix alexandrae) leaf sheathes: chemical characterisation and use in soft drink formulation." International Journal of Food Science & Technology 46, no. 9 (June 22, 2011): 1871–77. http://dx.doi.org/10.1111/j.1365-2621.2011.02695.x.

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Kiani, H., M. E. Mousavi, and Z. E. Mousavi. "Particle Stability in Dilute Fermented Dairy Drinks: Formation of Fluid Gel and Impact on Rheological Properties." Food Science and Technology International 16, no. 6 (November 22, 2010): 543–51. http://dx.doi.org/10.1177/1082013210367511.

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Fluid gels are known to be very shear-thinning materials with yield stress. In this study, the rheological properties of gellan and gellan—pectin fluid gels in fermented dairy drinks were evaluated using viscometric measurements. Both gellan- and gellan—pectin-containing solutions showed the rheological properties of fluid gels resulting in stabilization of particles; but no evidence of a fluid gel was observed for those with pectin alone and those with no hydrocolloid content. Unlike pectin, gellan gum was capable of creating significant values of yield stress and accordingly stabilized colloidal particles and extrinsic added solid particles in the fermented dairy drink. However, pectin improved the stability in combination with gellan. The origin of fluid gel formation was assumed to be both permanent interactions occurring between gellan and proteins, forming hairy particle gels and transient interactions between the particle gels. The significance of yield stress values for particle stability was demonstrated and two methods, including a noteworthy infinite apparent viscosity method and a conventional Bingham approach, were employed to calculate the values of yield stress. Both the methods showed a good application potential due to their simplicity, reasonable results and also wide availability of the instrument applied.

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Bowler, Alexander Lewis, Samet Ozturk, Ahmed Rady, and Nicholas Watson. "Domain Adaptation for In-Line Allergen Classification of Agri-Food Powders Using Near-Infrared Spectroscopy." Sensors 22, no. 19 (September 24, 2022): 7239. http://dx.doi.org/10.3390/s22197239.

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The addition of incorrect agri-food powders to a production line due to human error is a large safety concern in food and drink manufacturing, owing to incorporation of allergens in the final product. This work combines near-infrared spectroscopy with machine-learning models for early detection of this problem. Specifically, domain adaptation is used to transfer models from spectra acquired under stationary conditions to moving samples, thereby minimizing the volume of labelled data required to collect on a production line. Two deep-learning domain-adaptation methodologies are used: domain-adversarial neural networks and semisupervised generative adversarial neural networks. Overall, accuracy of up to 96.0% was achieved using no labelled data from the target domain moving spectra, and up to 99.68% was achieved when incorporating a single labelled data instance for each material into model training. Using both domain-adaptation methodologies together achieved the highest prediction accuracies on average, as did combining measurements from two near-infrared spectroscopy sensors with different wavelength ranges. Ensemble methods were used to further increase model accuracy and provide quantification of model uncertainty, and a feature-permutation method was used for global interpretability of the models.

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Journal articles on the topic 'Food and drink manufacturing'

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