Industria Alimentar A
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Controle Da Qualidade Na Ind Stria Alimentar
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Author : Brazil. Secretaria de Tecnologia Industrial
language : pt-BR
Publisher:
Release Date : 1985
Controle Da Qualidade Na Ind Stria Alimentar written by Brazil. Secretaria de Tecnologia Industrial and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Food industry and trade categories.
A Globaliza O E A Industria Alimentar
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Author : Orlando Martinelli Júnior
language : pt-BR
Publisher: Editora Oficina Universitária
Release Date : 1999-01-04
A Globaliza O E A Industria Alimentar written by Orlando Martinelli Júnior and has been published by Editora Oficina Universitária this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-01-04 with Social Science categories.
A globalização tem promovido importantes transformações econômicas e sociais, que afetam tanto as formas concorrenciais e as estruturas produtivas de grande parte das atividades econômicas, bem como, no plano dos valores subjacentes às decisões de consumo, a própria dinâmica dos mercados consumidores finais. No plano econômico stricto sensu, a emergência de urna arena competitiva mundial induz as empresas a promoverem uma reestruturação produtiva, que pode ser observada pelas profundas mudanças tecnológicas, organizacionais e comerciais, bem como pelos movimentos de centralização industrial e de internacionalização produtiva e comercial de suas atividades. No plano sócio-cultural, observam-se também importantes mudanças, destacandose o movimento significativo de desterritorialização dos padrões de consumo, que difunde valores de consumo ocidentais para as várias regiões do mundo e, ao mesmo tempo, permite o surgimento de mercados diferenciados em função de estilos de vida e de aspectos culturais.
Agrifood System Transitions In Brazil
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Author : Paulo André Niederle
language : en
Publisher: Routledge
Release Date : 2020-10-29
Agrifood System Transitions In Brazil written by Paulo André Niederle and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-29 with Business & Economics categories.
This book explores the agrifood system transitions in Brazil to provide a new understanding of the trajectory of agriculture and rural development in this country. It accentuates the increasing diversifi cation and hybridization of food production and consumption practices throughout history. With a framework that combines convention theory, neoinstitutional approaches and practice theory, this book suggests the concept of “food orders” which represents different arrangements of practices, institutions and sociotechnical artifacts. By exploring the interrelations between these elements, the book looks at six different food orders: industrial, commercial, domestic, aesthetic, civic and fi nancial, in tandem with examples of practices, sectors and territories to understand the dynamics of each one. This aids in understanding the main tendencies of the agrifood sector in such a vast country that, being a major player in global food markets, also affect production and consumption dynamics in several other countries. Besides, this book also seeks to comprehend the current institutional changes in Brazil that may be critical to interpret the global dissemination of populist and autocratic governments. Offering key insights into the contemporary sociology of agriculture and food, this book demonstrates how strengthening democracy and supporting the organization of civil society are major challenges when we think about transition for sustainable food systems.
Technology And Employment In The Hungarian Food And Drink Industry
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Author : Judit Kiss
language : en
Publisher:
Release Date : 1997
Technology And Employment In The Hungarian Food And Drink Industry written by Judit Kiss and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with categories.
Information Materials For The Food And Cosmetic Industries
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Author : Center for Food Safety and Applied Nutrition (U.S.)
language : en
Publisher:
Release Date : 1984
Information Materials For The Food And Cosmetic Industries written by Center for Food Safety and Applied Nutrition (U.S.) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with Cosmetics categories.
The Food Industries Of Europe In The Nineteenth And Twentieth Centuries
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Author : Alain Drouard
language : en
Publisher: Routledge
Release Date : 2016-03-16
The Food Industries Of Europe In The Nineteenth And Twentieth Centuries written by Alain Drouard and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-03-16 with Social Science categories.
The industrialization of food preservation and processing has been a dramatic development across Europe during modern times. This book sets out its story from the beginning of the nineteenth century when preservation of food from one harvest to another was essential to prevent hunger and even famine. Population growth and urbanization depended upon a break out from the ’biological ancien regime’ in which hunger was an ever-present threat. The application of mass production techniques by the food industries was essential to the modernization of Europe. From the mid-nineteenth century the development of food industries followed a marked regional pattern. After an initial growth in north-west Europe, the spread towards south-east Europe was slowed by social, cultural and political constraints. This was notable in the post-Second World War era. The picture of change in this volume is presented by case studies of countries ranging from the United Kingdom in the west to Romania in the east. All illustrate the role of food industries in creating new products that expanded the traditional cereal-based diet of pre-industrial Europe. Industrially preserved and processed foods provided new flavours and appetizing novelties which led to brand names recognized by consumers everywhere. Product marketing and advertising became fundamental to modern food retailing so that Europe’s largest food producers, Danone, Nestlé and Unilever, are numbered amongst the world’s biggest companies.
Food
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Author : Francesco Zanot
language : en
Publisher:
Release Date : 2021
Food written by Francesco Zanot and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Photography categories.
Food Industry R D
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Author : Helmut Traitler
language : en
Publisher: John Wiley & Sons
Release Date : 2016-10-25
Food Industry R D written by Helmut Traitler and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-25 with Technology & Engineering categories.
Research and development represents a vast spread of topics and can be an arena for controversy. In academia, such controversy may stem from conflicting interpretations of data and subsequent conclusions, the question of who was first to discover a particular finding and whether or not the said finding is of any value to the scientific community. R&D in corporate environments is mostly defined and driven by costs and clearly identified, consumer-focused targets. There is, however, common ground between these two approaches as both strive to maximize knowledge, though for different reasons and in differnt ways. The equipment and scientific rigor may be similar or identical, however their usage, approach and interpretation are different. This book discusses the history and background of today's food industry R&D as seen by consumers, academia and the industry itself, with several chapters dedicated to new and disruptive approaches. A must-read for all professionals in the packaged goods industry as well as students who aspire to contribute to this new industry, forcefully driven by R&D.
Food Quality And Consumer Value
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Author : Monika J.A. Schröder
language : en
Publisher: Springer Science & Business Media
Release Date : 2003-01-16
Food Quality And Consumer Value written by Monika J.A. Schröder and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-01-16 with Business & Economics categories.
The concept of consumer value is one of the main pillars underpinning the theory of market differentiation. This book takes an interdisciplinary approach to the analysis of satisfaction in relation to the consumption of food, with both food science and consumer science playing central parts.
Introduction To Food Process Engineering
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Author : Albert Ibarz
language : en
Publisher: CRC Press
Release Date : 2014-04-10
Introduction To Food Process Engineering written by Albert Ibarz and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-10 with Science categories.
Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project. Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature. Highlights of the book include: Dimensional analysis and similarities Physicochemistry of food systems Heat and mass transfer in food Food rheology Physical properties Water activity Thermal processing Chilling and freezing Evaporation Dehydration Extensive examples, problems, and solutions