Technical Study No.8: Structure of Food Manufacturing PDF Download

Author: Canada. Anti-inflation Board
Publisher: Commission de lutte contre l'inflation
ISBN:
Category : Business & Economics
Languages : en
Pages : 84

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Author: United States. National Commission on Food Marketing
Publisher:
ISBN:
Category :
Languages : en
Pages : 304

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Book Description

Author: United States. National Commission on Food Marketing
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 632

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Author: United States. Congress. Senate. Select Committee on Nutrition and Human Needs
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 524

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Abstract: A report of a US congressional subcommittee focuses on the assessment of food industry cost data price factors for evaluating the issue of rapidly rising consumer food prices. The report includes a series of federal questionnaires that were developed for this assessment, which, due to the reluctance of the largest food industry firms to provide a variety of fiscal data (e.g., direct and indirect costs, income, taxes) are largely published without the requested data. The report also provides information concerning: a preliminary assessment of USDA's farm-to-retail price spreads for a variety of foods (beef, pork, bread, dairy products); an assessment of price margins in the beef industry; and the economic organization of the milling and bread industry. The legal and public justifications for conducting these studies are detailed. Extensive tabular data are presented on the fiscal and quantitative dimensions of the food industry, including acquisition and production activities, processing, wholesaling, and retailing.

Author: United States. Office of Price Administration
Publisher:
ISBN:
Category : Corporations
Languages : en
Pages : 184

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Author: Megh R. Goyal
Publisher: CRC Press
ISBN: 1000404943
Category : Technology & Engineering
Languages : en
Pages : 320

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Book Description
The Handbook of Research on Food Processing and Preservation Technologies is a valuable 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety presents new research on health food formulation, advanced packaging systems, and toxicological studies for food safety. This volume covers in detail the design of functional foods for beneficial gut microflora, design of specific foods for gut microbiota, composite probiotic dairy products: concepts and design with a focus on millets, encapsulation technology for development of specific foods, prospects of edible and alternative food packaging technologies, recent advancements in edible and biodegradable materials for food packaging, potential of ozonation in surface modification of food packaging polymers, characterization applications and safety aspects of nanomaterials used in food and dairy industry, toxic effects of tinplate corrosion, and mitigation measures in canned foods. Other volumes in the set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance The book helps to provide an understanding of different food formulations and development of edible packaging techniques with emphasis on the assessment of food product safety and quality. The book also provides information on various methods of formulation for development of new and safe products. Together with the other volumes in the set, Handbook of Research on Food Processing and Preservation Technologies will be a valuable resource for researchers, scientists, students, growers, traders, processors, industries, and others.

Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Domestic Marketing and Consumer Relations
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 64

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Author: United States. Bureau of Labor Statistics
Publisher:
ISBN:
Category :
Languages : en
Pages : 630

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Author: United States. National Commission on Food Marketing
Publisher:
ISBN:
Category :
Languages : en
Pages : 280

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Book Description

Author: United States. Federal Trade Commission
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 310

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Book Description