Preparation of Raw Mannan and Mannanase from Palm Oil Cake

ABSTRACT: Mannan, that is many in farm waste and can be a source of biomass besides cellulose and xylan, are still not widely used. During this time utilization of Mannan biomass, mainly from palm oil cake and copra, were more intended for animal feed with a low efficiency of utilization rate. The advances of glico-science and glico-technology provide high benefits in the production of various oligosaccharides which  known can be utilized as a functional food.

Pricing of Oil Palm Fresh Fruit Bunches (FFB) in South Sumatra through the Perspective of Bilateral Monopoly Market

ABSTRACT : This study aimed to identify where the price of fresh fruit bunches (FFB) of palm oil is set by local governments in the price range of bilateral monopoly market approach, in terms of whether they have been providing protection to farmers and close to prices that reflect a balanced bargaining power, or more lead to the monopsonist price, or even lead to monopoly pricing.

Potential Evaluation of Freshwater Macroalgae Spirogyra sp., Hydrodictyon sp., Chara sp., Nitella sp., and Cladophora sp. as Source of Vegetable Oil

ABSTRACT : Research on the potential of Jatropha oil and Palm Oil as a renewable energy source has been widely reported. However, algae also has promising potential as a renewable energy source for raw materials of biodiesel production.

JOURNAL: Microwave Cooking and Food Safety

ABSTRACT: Microwaves refer to the electromagnetic waves in the frequency range of 300 to 300,000 mega hertz. Once microwave energy is absorbed, polar molecules and ions inside the food will rotate or collide according to the alternating electromagnetic field and heat is subsequently generated for cooking. The use of microwave oven provides a convenient way to thaw, cook and reheat foods.

JOURNAL: Enhancing Food-Safety Education through Shared Teaching Resources

ABSTRACT: The American public is concerned about food safety, and there is a growing realization that we are ill equipped to handle major food-borne illness outbreaks and bioterrorism. Since veterinary medicine plays an important role in assuring the safety of our nation’s food supply, we would like to present to veterinary and public health educators a newly emerging resource for food-safety educational materials.

Bovine Besnoitiosis: An emerging disease in Europe

ABSTRACT: The European Food Safety Authority (EFSA) asked the Panel on Animal Health and Welfare to deliver a scientific statement on bovine besnoitiosis. Recent epidemiological data confirm an increased number of cases and geographic expansion of besnoitiosis in cattle herds in some EU MS therefore bovine besnoitiosis should be considered an emerging disease in the EU. 

JOURNAL: Key Performance Indicators (KPI) within Maintenance Engineering in the Food Processing Industry

ABSTRACT: Findings from an extensive national survey of the Norwegian food processing industry related to the use of maintenance objectives, strategies and key performance indicators (KPIs) are presented. Based on the identified need for a structured approach to maintenance management, related guidelines and a maintenance management system is outlined.

JOURNAL: Food processing enzymes from recombinant microorganism

ABSTRACT : Enzymes are commonly used in food processing and in the production of food ingredients. Enzymes traditionally isolated from culturable microorganisms, plants, and mammalian tissues are often not well-adapted to the conditions used in modern food production methods. The use of recombinant DNA technology has made it possible to manufacture novel enzymes suitable for specific food-processing conditions. Such enzymes may be discovered by screening microorganisms sampled from diverse environments or developed by modification of known enzymes using modern methods of protein engineering or molecular evolution.

Food Processing Innovation: A Case Study With Pressurized Passion Fruit Juice

ABSTRACT: Tropical fruit juice production shows an annual increase in volume of 15 to 20% in Brazil. Growing demand for processed fruit pulp arouses juice industry interest to search for novel technologies. High Hydrostatic Pressure (HHP) is an innovative technology which allows juice production with improved sensory characteristics compared to pasteurization, meeting consumer demands for fresh-like foods. Despite recognized advantages of pressurized products described in the literature, a positive consumer attitude towards them is required to guarantee their success in today’s competitive global market. The objective of this study was to evaluate the effect of packaging attributes on consumer expected liking and purchase intention of passion fruit juice. One hundred and twenty consumers evaluated twelve prototypes for expected liking and purchase intention. Data were analyzed using ANOVA, Conjoint and Cluster Analyses. Results showed that information about benefits of used technology (HHP) presented on the package played an important role on consumer attitude, suggesting a positive contribution to his/her satisfaction, a key point for the food industry.

JOURNAL: Solar Thermal Energy Utilization in Food Processing Industry in India

ABSTRACT: Food processing is an important industry in every economy, and India is no exception. In the Indian Food Processing Industry, sweetmeat production covers a wide area and sweetmeats are widely popular with consumers both in the country and abroad. This industry can be identified as a prospective area for the application of solar thermal energy systems because the relatively lower temperature at which the processes are carried out here can be achieved easily through solar heating.

JOURNAL: Organizational Economics and The Food Processing Industry

ABSTRACT: The food processing industry is dominated by large corporations. These firms play a critical role in forming the derived demand faced by agricultural producers, but little is understood about how these companies make strategic choices. Organizational economics provides a framework for exploring the firm’s decision process.

Food Foresight: Analysis of the development patterns of the Food Industry and markets using TRIZ concepts

A small project termed Food Foresight was developed under the aegis of the European Union 5th Framework Programme, key action Food, Nutrition and Health, in 2002, and the final report has just been made available.

JOURNAL: Nutrition Ecological Assessment of Processed Foods

ABSTRACT: In this study a method for the nutrition ecological assessment of processed foods was developed. Nutrition ecological assessment means that the impact of processed foods and their industrial processing on health, environment, society and economy were evaluated. The method is based on a model for a nutrition ecological sensible food from which criteria and indicators were deducted.