Filters
total: 2142
filtered: 1625
-
Catalog
Chosen catalog filters
displaying 1000 best results Help
Search results for: AGRO-FOOD INDUSTRY
-
Edible dragonflies and damselflies (order Odonata) as human food – A comprehensive review
PublicationThe rapid growth of the human population leads to a big concern about the food y and demand worldwide. However, due to the reduction in global arable land area, humans need to find alternative food sources to fulfil their needs. Consequently, edible insects have been identified as a promising solution to ameliorate food security and increase global nutrition. Among more than 2,100 identified edible insect species, dragonflies and...
-
Emerging Processes for Sustainable Processing of Food Ingredients and Products
PublicationIn recent decades, traditional food processing processes, such as homogenization, pasteurization, canning, drying, and smoking, among others, have been successfully applied to obtain, to some extent, acceptable food items. However, with the increasing food demand, as a consequence of the growing population worldwide, new, tunable, and enriched food products are demanded, requiring the implementation of emerging technologies in...
-
Digitalization of Building Site Management in the Construction Industry
PublicationWith Industry 4.0, a digital transformation has started in the construction industry. However, 4.0 technologies have difficulties in the integration of digital systems due to the diversity and complexity of the processes in the construction industry. Multidisciplinary work in architectural projects and the need for high productivity require digital renovation planning in the construction industry. The application of the technologies...
-
Energy Consumption Analysis Methods in Industry
PublicationThis paper overviews applied methods to evaluate energy consumption in Industry. The most important law regulations are presented, which decide on the necessity to conduct an effec - tive energetic economy. Basic assumptions are defined to calculate direct and cumulative energy consumption. The pros and cons of using each method are presented.
-
The Toolbox of Methods for Multidirectional Characterization of Dietary Nucleic Acids; Verification for Raw and Processed Food Products
PublicationCurrently, the nutritional value of food is associated mainly with components such as proteins, carbohydrates, and lipids. However, another important macromolecules present in many foods are dietary nucleic acids (dietNA), i.e., DNA as well as both coding and non-coding RNAs. In the context of food chemistry and nutrition, dietNA are nowadays vastly neglected. In consequence, there are no dedicated methodologies to characterize...
-
Relacje międzyorganizacyjne w dobie Industry 4.0
PublicationStrukturę opracowania zbudowano w odniesieniu do zagadnienia relacji międzyorganizacyjnych. Omawianą kwestię osadzono w obecnych realiach Industry 4.0. Celem monografii jest omówienie roli Industry 4.0 w budowaniu i rozwoju relacji międzyorganizacyjnych oraz w kształtowaniu ich specyfiki. W pięciu rozdziałach przedstawiono aspekty „sieciowego” powiązania różnych podmiotów i jednostek na gruncie teorii zarządzania. Opracowanie otwiera...
-
The investment process in the power supply industry
PublicationThe basis for power supply industry programming in a market economy should be the principle of sustainable development, which must take into account maintaining an adequate level of energy security on the one hand, and the aim to preserve the maximum degree of non-renewable resources on the other hand. Therefore, the overriding aim should be a strive to meet the current and prospective demand for energy and fuel, in conjugation...
-
3-MCPD: A worldwide problem of food chemistry
Publication3-MCPD is a heat-induced food contaminant which has been widely investigated for decades. This paper presents an overview of current knowledge about 3-MCPD including its formation routes, occurrence in various foodstuffs, analytical approach, toxicological aspects and future research perspectives. So far 3-MCPD was determined in its free and bound form in thermally-treated foods, edible oils and fats, and infant foods including...
-
Review of sewage sludge management: standards, regulations and analytical methods
PublicationThis article presents the most popular methods of sewage sludge management and associated unit operations and processes referring to them. The most popular methods are: Reclamation and adaptation of lands to specific needs; plant cultivation not intended for consumption or for production of food; usage in agriculture; usage in building; recovery of phosphorus, rare earth metals or fats and usage in industry; producing combustible...
-
Food Bioactive Ingredients Processing Using Membrane Distillation
PublicationSeparation processes are an important part of today’s food industries, especially in the case of specific bioactive components due to their health benefits. In general, processing of bioactive food ingredients assumes the introduction of integrated system directed to their separation, fractionation, and recovery. Recently, membrane distillation (MD) has been considered as an alternative membrane-based separation and concentration...
-
Selected aspects of the evolution of the industry analysis
PublicationPorter's five forces is a significant tool of analysis of industries. It helps evaluating variables of industry profitability and assessing firm performance. Using the framework, managers can take a decision as to which industries they can effectively compete in and position their companies to reduce the adverse effects of the mentioned forces. According to the critics, the five forces model is limited to its static nature. The...
-
Functional properties of edible films for food applications - a review
PublicationApplication of natural polymers to forming edible films for food applications has been reviewed. Due to the hydrophilic nature of proteins and polysaccharides, films prepared from these polymers are too susceptible to moisture. Modification of them with critically selected a suitable compounds can result in their improved functional properties and making them useful for food packaging.
-
Food components and their role in food quality
PublicationBiałka, lipidy, sacharydy, składniki mineralne, woda i inne składniki wpły-wają na właściwości sensoryczne, trwałość, wartość odżywczą i zdrowotnośćżywności. W czasie przechowywania żywności i wskutek obróbki składniki ule-gają korzystnym i niepożądanym zmianom pod wpływem działania enzymów i czyn-ników środowiska.
-
Environmental impacts of food waste management technologies: A critical review of life cycle assessment (LCA) studies
PublicationFood waste is a serious global problem. Therefore, it is essential to reduce food waste and adopt recycling strategies to minimize its environmental impacts. However, conventional waste disposal methods emit harmful gases such as dioxin, CH4, N2O, and NH3, which contaminate the air and water resources. This work reviews the environmental consequences of food waste based on lifecycle assessment (LCA) techniques using methods such...
-
New analytical sample preparation techniques in food flavour analysis
PublicationIn this chapter sample preparation techniques were broadly characterized and their applications in field of food analysis were presented. Usefulness of three extraction methods: SPME, SAFE and SDE for isolation of aroma compounds from complex food matrices was compared. Additionally, requirements for sample preparation methods using in food flavour analysis were detailed.
-
Birch sap concentrate as a potential modern food product
PublicationThis paper presents birch sap concentrate obtained by the reverse osmosis method. It is characterized by sweet taste, high content of minerals and no risk to consumers in terms of content of heavy metals standardized in the European Union food legislation. This beverage has all the features of a modern food product, i.e. it has an attractive taste, is obtained using new technology, meets the clean label requirements and can be...
-
The accessibility, necessity, and significance of certified reference materials for total selenium content and its species to improve food laboratories' performance
PublicationMicronutrients are one of the most important groups of nutrients that our body needs daily in trace amounts to tackle deficiencies. Selenium (Se) is a mineral that occurs naturally in foods and is an essential component of selenoproteins that support the healthy functioning of the human body. Therefore, monitoring dietary Se concentrations must be a higher priority to meet daily intakes. Fulfillment can be addressed through applying...
-
Recent advances in reinforced bioplastics for food packaging – A critical review
PublicationRecently, diversifying the material, method, and application in food packaging has been massively developed to find more environment-friendly materials. However, the mechanical and barrier properties of the bioplastics are major hurdles to expansion in commercial realization. The compositional variation with the inclusion of different fillers could resolve the lacking performance of the bioplastic. This review summarizes the various...
-
ASSESSMENT OF TOXIC EFFECT AND ENDOCRINE POTENTIAL OF FOOD PACKAGES EXTRACTS
PublicationIn the scientific literature related to the widely understood issue of packaging materials designed to have contact with food there is much information on raw materials used for their production, their physiochemical properties, types and parameters. There is also a great number of publications on the management and disposal of used packaging. Unfortunately, not much attention is given to the matters concerning migration of toxic...
-
Virtual Engineering Factory: Creating Experience Base for Industry 4.0
PublicationABSTRACT In recent times, traditional manufacturing is upgrading and adopting Industry 4.0, which supports computerization of manufacturing by round-the-clock connection and communica- tion of engineering objects. Consequently, Decisional DNA- based knowledge representation of manufacturing objects, processes, and system is achieved by virtual engineering objects (VEO), virtual engineering processes (VEP), and virtual engineering...
-
Literature update of analytical methods for biogenic amines determination in food and beverages
PublicationBiogenic amines (BAs) have been reported in a variety of foods, such as fish, meat, cheese, and wines. The formation of BAs in food by the microbial decarboxylation of amino acids can result in human allergic reactions, characterized by difficulty in breathing, rash, vomiting, and hypertension. Control measures to prevent biogenic amine formation in foods and/or reduce their levels should be considered. Therefore, monitoring of...
-
Non-Nutritive Bioactive Compounds in Food of Plant Origin
PublicationThe increasing knowledge on the health benefits of certain food ingredients, in particular, those of plant origin, opened the discussion of the possibility of using edible plants or their active components in the prevention of non-communicable diseases. The health-promoting properties of plant foods are related to the presence of non-nutritive compounds, mainly plant secondary metabolites, which can affect many biological mechanisms...
-
Cellulose Nanomaterials in Biomedical, Food, and Nutraceutical Applications: A Review
PublicationNanotechnology with bionanomaterials have tremendous potential to enhance and utilize for nutrient and bioactive absorption, drug delivery systems, pharmaceutical, and nutraceutical field through various applications. Cellulose nanomaterials are green materials that are obtained from renewable sources and possess exceptional mechanical strength and biocompatibility. The associated unique physical and chemical properties have made...
-
Sample preparation techniques for determination of pesticide residues in food samples
PublicationPesticides are very important in increasing the efficiency and quality of agricultural production. They are applied in many spheres of life, not only in agriculture, and their applications are expanding. Despite their numerous merits, pesticides are some of the most toxic substances contaminating our environment and have a negative impact on the human health. Properties of pesticides such as stability, ability to bioaccumulation...
-
Community of Practice for Product Innovation Towards the Establishment of Industry 4.0
PublicationThe aim of this paper is to present the necessity of formulating the Community of Practice for Product Innovation process based on Cyber-Physical Production Systems towards the establishment of Industry 4.0. At this developing phase of Industry 4.0, there is a need to define a clear and more realistic approach for implementation process of Cyber-Physical Production Systems in manufacturing industries. Today Knowledge Management...
-
INFOGEST static in vitro simulation of gastrointestinal food digestion
PublicationDeveloping a mechanistic understanding of the impact of food structure and composition on human health has increasingly involved simulating digestion in the upper gastrointestinal tract. These simulations have used a wide range of different conditions that often have very little physiological relevance, and this impedes the meaningful comparison of results. The standardized protocol presented here is based on an international consensus...
-
Aromagrams - aromatic profiles in the appreciation of food quality
PublicationW ostatnich latach obserwuje się coraz powszechniejsze stosowanie analizy instrumentalnej do oceny jakości organoleptycznej produktów spożywczych. Nowe podejście polega na tworzeniu profili zapachowych, swego rodzaju "aromagramów" charakterystycznych dla danego produktu. Do najczęściej stosowanych technik pozwalających na tworzenie i rozpoznawanie "aromagramów" należą techniki chromatograficzne, w szczególności chromatografia gazowa...
-
Portable Electronic Nose Based on Electrochemical Sensors for Food Quality Assessment
PublicationThe steady increase in global consumption puts a strain on agriculture and might lead to a decrease in food quality. Currently used techniques of food analysis are often labour-intensive and time-consuming and require extensive sample preparation. For that reason, there is a demand for novel methods that could be used for rapid food quality assessment. A technique based on the use of an array of chemical sensors for holistic analysis...
-
Arabinoxylans: A review on protocols for their recovery, functionalities and roles in food formulations
PublicationArabinoxylans (AXs) are compounds with high nutritional value and applicability, including prebiotics or supplementary ingredients, in food manufacturing industries. Unfortunately, the recovery of AXs may require advanced separation and integrated strategies. Here, an analysis of the emerging techniques to extract AXs from cereals and their by-products is discussed. This review covers distinct methods implemented over the last...
-
Nilpotent singularities and chaos: Tritrophic food chains
PublicationLocal bifurcation theory is used to prove the existence of chaotic dynamics in two well-known models of tritrophic food chains. To the best of our knowledge, the simplest technique to guarantee the emergence of strange attractors in a given family of vector fields consists of finding a 3-dimensional nilpotent singularity of codimension 3 and verifying some generic algebraic conditions. We provide the essential background regarding...
-
Cognitive Systems, Concepts, Processes, and Techniques for the Age of Industry 4.0
PublicationThe aim of this Guest Edition of Cybernetics and Systems is to present a wide-ranging scale of concepts and processes being currently researched, developed, and evaluated in real life settings in anticipation of incoming Industry 4.0 era. With the fourth industrial revolution expectation, the broad spectrum of cognitive approaches have emerged as an attempt to mimic and augment, in some way, human intelligence. Intelligence, in...
-
Industry 4.0 Implementation Challenges in Manufacturing Industries: an Interpretive Structural Modelling Approach
PublicationFor the last few years, the fourth industrial revolution, known as Industry 4.0, has been a hot topic among academics. Industry 4.0 literature involves researches presenting studies related to its different aspects including challenges, opportunities, implementation and adoption. However, a detailed study of challenges and barriers towards the Industry 4.0 implementation in manufacturing industries is missing. Hence, this paper...
-
Agro‐industrial wastes for production of paclitaxel by irradiated Aspergillus fumigatus under solid‐state fermentation
Publication -
Concept of managing quality in baking industry, in vector representation
PublicationThe author introduced an innovative metrisable method of describing a manufacturing process. The idea of vector structure of a manufacturing process allows to formulate quantitative relations between the activity of input streams, elements of product quality, and measurable effects of losses. The structure was basis for the formulation of the concept of the process of managing product quality in the baking industry in a vector...
-
Proposition of the methodology for Data Acquisition, Analysis and Visualization in support of Industry 4.0
PublicationIndustry 4.0 offers a comprehensive, interlinked, and holistic approach to manufacturing. It connects physical with digital and allows for better collaboration and access across departments, partners, vendors, product, and people. Consequently, it involves complex designing of highly specialized state of the art technologies. Thus, companies face formidable challenges in the adoption of these new technologies....
-
Two-Dimensional Gas Chromatography Coupled With Mass Spectrometry in Food Analysis
PublicationThe development of instrumental analytical techniques provided the opportunity for in-depth characterization of many food matrices. In particular, the use of gas chromatography coupled with mass spectrometry gives impressive results in terms of quality and authenticity testing, conducting food freshness evaluations and contamination assessments. A new variant of gas chromatography, namely two-dimensional gas chromatography (GC...
-
Maillard-reaction (glycation) of biopolymeric packaging films; principles, mechanisms, food applications
PublicationBackground The biodegradable, biocompatible, sustainable, and renewable nature of biomaterials has led to increased interest in developing biopolymeric food packaging films (BFPFs) with green ingredients and strategies. To enhance the performance of these films, biopolymer molecules can be modified or combined with additives like nanomaterials, cross-linkers, bioactive compounds, and other polymers, particularly with Maillard-reaction...
-
Comparative analysis of zinc status, food products' frequency intake and food habits of 11-year-old healthy children
Publication -
Trust in Food
Publication -
Trust in Food
Publication -
Trust in Food
Publication -
Project-Based Collaborative Research and Training Roadmap for Manufacturing Based on Industry 4.0
PublicationThe importance of the economy being up to date with the latest developments, such as Industry 4.0, is more evident than ever before. Successful implementation of Industry 4.0 principles requires close cooperation of industry and state authorities with universities. A paradigm of such cooperation is described in this paper stemming from university partners with partly overlapping and partly complementary areas of expertise in manufacturing....
-
Comparative assessment of two extraction procedures for determination of bioactive compounds in some berries used for daily food consumption
PublicationTwo extractions with methanol and water were used to determine the antioxidant and binding properties of some berries as a supplement to food. Fluorometry, FTIR spectra and radical scavenging assays were used for characterisation of bioactive compounds (polyphenols, flavonoids, flavanols and tannins) and the levels of their antioxidant activities (AAs). The contents of bioactive compounds and AAs in water and methanol polyphenol...
-
Application of Reverse Engineering Technology in Part Design for Shipbuilding Industry
PublicationIn the shipbuilding industry, it is difficult to create CAD models of existing or prototype parts, especially with many freeform surfaces. The paper presents the creation of the CAD 3D model of a shipbuilding component with the application of the reverse engineering technology. Based on the data obtained from the digitization process, the component is reconstructed in point cloud processing programs and the CAD model is created....
-
Determination of pesticide residues in food matrices using the QuEChERSmethodology
PublicationOznaczanie pozostałości pestycydów w próbkach żywności jest ogromnym wyzwaniem głównie z powodu dużych ilości substancji przeszkadzających, które podlegają ekstrakcji razem z analitami i najczęściej wywierają negatywny wpływ na tok analizy. Z drugiej strony, zapewnienie "bezpieczeństwa żywności" wymaga monitorowania w niej pozostałości pestycydów. W artykule przedstawiono nowe podejście do oznaczania pozostałości pestycydów w próbkach...
-
Toolchain Modeling: Comprehensive Engineering Plans for Industry 4.0
PublicationThe fourth industrial revolution (Industry 4.0) elevates the complexity and autonomy of industrial systems and engineering environments to levels not seen before. The novel challenges involve not only the software running on the partaking autonomous devices, but also architectural considerations and the technological infrastructure around the entire engineering process. In this paper, complementing the trends in industrial systems...
-
Complex Predictive Solution for Computerized Processes in Tire Industry
PublicationFollowing increasing market needs of productivity, cost reduction and safety requirements, computerized industry are faced to finding optimum between economic aspects of business and safety-related risk management. Modern factories equipped with computerized processes and extended diagnostic tools to support operator do not often use of all information’s which comes from the equipment. Some of the relations between the events are...
-
Feasibility Study for Food Intake Tasks Recognition Based on Smart Glasses
PublicationIn this exploratory study 13 adult test subjects have performed different food intake tasks while wearing a three axis accelerometer mounted at a temple of glasses. Two different algorithms for task recognition have been applied and compared. The retrospective data processing leads to better task recognition results when the frequency range of 50 Hz to 100 Hz is analysed within accelerometer signal recordings. A straightforward...
-
Semantic technologies based method of collection, processing and sharing information along food chain
PublicationIn the paper the method of collecting, processing and sharing information along food chain is presented. Innovative features of that method result from advantages of data engineering based on semantic technologies. The source to build ontology are standards and regulations related to food production, and data collected in databases owned by food chain participants. It allows food chain information resources can be represented in...
-
Reliability of production machines in the bakery industry – theoretical and practical issues
PublicationThe aim of the article is to present probabilistic models, which were then used to analyze the reliability of production machines in the baking industry. The author conducted research in the period from January 2, 2016 to December 31, 2018 regarding the measurement of reliability of a traditional production system based on a probabilistic concept. Due to the limited scope of the article, reliability calculations for a set of thermo-oil...