Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
1,235,925
result(s) for
"Food Industry."
Sort by:
Kosher and halal business compliance
Within the last two decades or so, kosher and halal markets have become global in scope and states, manufacturers, restaurants, shops, certifiers and consumers around the world are faced with ever stricter and more complex kosher and halal requirements - most clearly exemplified by Muslim and Jewish groups' call for kosher and halal certification by third party certification bodies. This book characterizes the expanding kosher and halal markets and explains how businesses can comply with rising demands.
Book
Food politics
We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing exposé, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health. The abundance of food in the United States--enough calories to meet the needs of every man, woman, and child twice over--has a downside. Our over-efficient food industry must do everything possible to persuade people to eat more--more food, more often, and in larger portions--no matter what it does to waistlines or well-being. Like manufacturing cigarettes or building weapons, making food is big business. Food companies in 2000 generated nearly
eBook
Barons
Best Books of 2024: \"Frerick's prose throughout is both direct and masterfully controlled, with every point supported by extensive references and notes.This is no alarmist screed but rather a careful, systematic, and utterly damning demolition job--an exquisitely informed exposé.
eBook
From farm to table
Describes the journey food makes from its beginnings as a crop or animal on a farm to an entree on our dinner tables.
Book
An overview of paper and paper based food packaging materials: health safety and environmental concerns
Pulp and paper industry is one of the major sector in every country of the globe contributing not only to Gross Domestic Product but surprisingly to environmental pollution and health hazards also. Paper and paperboard based material is the one of the earliest and largest used packaging form for food products like milk and milk based products, beverages, dry powders, confectionary, bakery products etc. owing to its eco-friendly hallmark. Various toxic chemicals like printing inks, phthalates, surfactants, bleaching agents, hydrocarbons etc. are incorporated in the paper during its development process which leaches into the food chain during paper production, food consumption and recycling through water discharges. Recycling is considered the best option for replenishing the loss to environment but paper can be recycled maximum six to seven times and paper industry waste is very diverse in nature and composition. Various paper disposal methods like incineration, landfilling, pyrolysis and composting are available but their process optimization becomes a barrier. This review article aims at discussing in detail the use of paper and paper based packaging materials for food applications and painting a wide picture of various health and environmental issues related to the usage of paper and paper based packaging material in food industry. A brief comparison of the environmental aspects of paper production, recycling and its disposal options (incineration and land filling) had also been discussed.
Journal Article
Innovations in the food packaging market: active packaging
The requirements towards packaging and articles intended to come into contact with food are systematically growing. Due to the growing consumer interest in consumption of fresh products with extended shelf life and controlled quality, manufacturers have to provide modern and safe packaging. It is a challenge for the food packaging industry and also acts as a driving force for the development of new and improved concepts of technology packaging. It is in order to meet these needs that active packaging can be applied. This article presents a new generation of packaging, which allows to maintain and even improve the quality of the packaged product, which is an essential advantage particularly in the food industry. It is to this end that the role and the application of active packaging were discussed. Among the solutions belonging to the active packaging, there are oxygen and moisture scavengers, ethylene regulators, and antimicrobial packaging. Active packaging is an excellent solution for a wide range of applications in the food industry. The most important advantage resulting from their use is reduction in loss of food products due to extension of their shelf life. Active systems are the future direction for development of food packaging and their commercial success should be expected in the coming years. It will undoubtedly result from constantly improved technologies of their production and the knowledge about mechanisms of their functioning and the effectiveness of their operation in ensuring food safety accumulated by both producers and consumers over time.
Journal Article
Potential Industrial Applications and Commercialization of Microalgae in the Functional Food and Feed Industries: A Short Review
Bioactive compounds, e.g., protein, polyunsaturated fatty acids, carotenoids, vitamins and minerals, found in commercial form of microalgal biomass (e.g., powder, flour, liquid, oil, tablet, or capsule forms) may play important roles in functional food (e.g., dairy products, desserts, pastas, oil-derivatives, or supplements) or feed (for cattle, poultry, shellfish, and fish) with favorable outcomes upon human health, including antioxidant, anti-inflammatory, antimicrobial, and antiviral effects, as well as prevention of gastric ulcers, constipation, anemia, diabetes, and hypertension. However, scale up remains a major challenge before commercial competitiveness is attained. Notwithstanding the odds, a few companies have already overcome market constraints, and are successfully selling extracts of microalgae as colorant, or supplement for food and feed industries. Strong scientific evidence of probiotic roles of microalgae in humans is still lacking, while scarce studies have concluded on probiotic activity in marine animals upon ingestion. Limitations in culture harvesting and shelf life extension have indeed constrained commercial viability. There are, however, scattered pieces of evidence that microalgae play prebiotic roles, owing to their richness in oligosaccharides—hardly fermented by other members of the intestinal microbiota, or digested throughout the gastrointestinal tract of humans/animals for that matter. However, consistent applications exist only in the dairy industry and aquaculture. Despite the underlying potential in formulation of functional food/feed, extensive research and development efforts are still required before microalgae at large become a commercial reality in food and feed formulation.
Journal Article