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Author: United States. Domestic and International Business Administration Publisher: ISBN: Category : Farm produce Languages : en Pages : 60
Book Description
Bibliography designed to provide a compilation of basic data on the food industry and identify the publications by industry group in accordance with the Standard Industrial Classification (SIC) and by type of statistics.
Author: United States. Domestic and International Business Administration Publisher: ISBN: Category : Farm produce Languages : en Pages : 60
Book Description
Bibliography designed to provide a compilation of basic data on the food industry and identify the publications by industry group in accordance with the Standard Industrial Classification (SIC) and by type of statistics.
Author: J. Mark Publisher: CRC Press ISBN: 1000109976 Category : Business & Economics Languages : en Pages : 817
Book Description
This volume deals with the diverse range of industries concerned with the supply and processing of food in the UK. It covers sources relating to food production and processing, including foodstuffs supplied from abroad, and also fish supply and processing.
Author: National Research Council Publisher: National Academies Press ISBN: 0309037956 Category : Medical Languages : en Pages : 384
Book Description
This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Author: James Michael MacDonald Publisher: ISBN: Category : Agricultural processing industries Languages : en Pages : 52
Book Description
Extract: Leading U.S. food manufacturers typically produce and sell a growing array of food products. Many have also expanded into related wholesale, transportation, and food service industries, while avoiding large-scale involvement in agriculture and food retailing. Diversification by food manufacturers into unrelated product lines declined in the seventies. That decline, coupled with continued increases in diversification into food-related products, led to stabilization in average levels of diversification, after persistent increases since 1919. Successful diversification frequently depends on how readily employees' skills can be transferred to new products. Much recent diversification in the food industries has been based upon the transfer of marketing skills among consumer product industries and technical skills in commodity processing and transportation among producer goods industries.
Author: C. Anandharamakrishnan Publisher: CRC Press ISBN: 1000913244 Category : Technology & Engineering Languages : en Pages : 383
Book Description
With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this new 3-volume collection offers a compilation of emerging and futuristic food processing technologies, presenting fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry. Volume 3 is an exploration of the future of food processing, highlighting certain emerging and disruptive technologies and their gaining influence in the food sector. The first five chapters focus on computers and information technology-linked applications such as CFD modeling, robotics, automation, artificial intelligence, big data, the Internet of Things, cloud computing, and blockchain management for the food industry. The book then details selected interesting concepts that have made phenomenal advancements in recent years: approaches for improved delivery of nutrients, micro- and nanofluidics, novel drying technologies, smart and intelligent packaging, as well as 3D food printing technology. The other volumes in the series are Volume 1: Fundamentals of Food Processing Technology, which presents the basics of food preservation, covering hurdle technology, aspects of minimal processing, ohmic heating of foods, edible coatings, and electromagnetics and allied applications in food processing; and Volume 2: Advances in Nonthermal Processing Technologies, which focuses on the interesting field of nonthermal processing and its applications.
Author: Ayd?n, ?ule Publisher: IGI Global ISBN: 166849096X Category : Technology & Engineering Languages : en Pages : 362
Book Description
In today's rapidly evolving world, technology has permeated every aspect of our lives, and the culinary world is no exception.Impactful Technologies Transforming the Food Industry delves into the revolutionary role of technology in transforming the way we produce, prepare, and experience food. From restaurant operations to the dining experience and the rise of food delivery services, this book explores the profound impact of technology on the food industry. Impactful Technologies Transforming the Food Industry provides an in-depth exploration of the objectives, motivations, and consequences associated with the adoption of technology in the food industry through meticulous analysis and real-world examples. From advanced ordering systems and kitchen automation to virtual reality and interactive dining experiences, readers gain valuable insights into how technology has revolutionized the way food businesses operate and how it has reshaped the relationship between consumers and food. This book also addresses the emergence of food delivery services, the ethical considerations of technology in the industry, and the potential future trajectory of food tech. It is an essential resource for food industry professionals, students, policymakers, and consumers interested in the intersection of gastronomy and technology.
Author: Da-Wen Sun Publisher: CRC Press ISBN: 1420027379 Category : Technology & Engineering Languages : en Pages : 662
Book Description
The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining
Author: United States. Domestic and International Business Administration
Author: United States. Domestic and International Business Administration
Author: J. Mark
Author: 
Author: National Research Council
Author: Food and Nutrition Information Center (U.S.)
Author: James Michael MacDonald
Author: 
Author: C. Anandharamakrishnan
Author: Ayd?n, ?ule
Author: Da-Wen Sun