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Food Manufacturing (food + manufacturing)
Selected AbstractsDoes ,Protection for Sale' Apply to the US Food Industries?JOURNAL OF AGRICULTURAL ECONOMICS, Issue 1 2008Rigoberto A. Lopez Abstract This paper tests the Protection for Sale model in terms of the structure of protection and how realistic the estimated domestic welfare weight is relative to campaign contributions. Using data from US food manufacturing, empirical results support the key predictions for the structure of protection when either all food manufacturing industries or most of the general population is assumed to be politically organised. The domestic welfare weight is estimated as low as 0.837, the lowest econometric estimate to date, underlining that protection is for sale and that, with a qualified ,yes', the model fits the data for these industries. [source] Export market participation, spillovers, and foreign direct investment in Australian food manufacturingAGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 3 2010Shauna Phillips Generating a more outward looking sector has been one of the principal aims of agrifood policy in Australia for the past two decades. Australia's proximity to fast-growing economies of East Asia has been seen as a major source for export growth. Over the same time span, there has been an increase in foreign ownership in the food sector. Using a firm-level data set for 2005, we characterize the probability that a firm participates in exporting by a set of firm characteristics, including foreign ownership and spillovers from foreign-owned firms, and find that foreign ownership neither increases nor decreases the probability that a firm will be involved in exporting. [EconLit citations: Q170, Q130]. © 2010 Wiley Periodicals, Inc. [source] Food chemical composition: dietary significance in food manufacturing.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2004Edited by T Hutton. No abstract is available for this article. [source] Characterization of Bacillus subtilis strains in Thua nao, a traditional fermented soybean food in northern ThailandLETTERS IN APPLIED MICROBIOLOGY, Issue 3 2006Y. Inatsu Abstract Aims:, To clarify the diversity of Bacillus subtilis strains in Thua nao that produce high concentrations of products useful in food manufacturing and in health-promoting compounds. Method and Results:, Production of amylase, protease, subtilisin NAT (nattokinase), and gamma-polyglutamic acid (PGA) by the Bacillus subtilis strains in Thua nao was measured. Productivity of protease NAT by these strains tended to be higher than by Japanese commercial natto-producing strains. Molecular diversity of isolated strains was analysed via randomly amplified polymorphic DNA-PCR fingerprinting. The strains were divided into 19 types, including a type with the same pattern as a Japanese natto-producing strain. Conclusion:,B. subtilis strains that could be a resource for effective production of protease, amylase, subtilisin NAT, or PGA were evident in Thua nao produced in various regions in northern Thailand. Significance and Impact of the Study:, This study clearly demonstrated the value of Thua nao as a potential resource of food-processing enzymes and health-promoting compounds. [source] Food Process Engineering: The Last 25 Years and Challenges AheadCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 2 2003S. Bruin ABSTRACT In the first part of this contribution, an overview is given of some of the main developments in food process engineering in the last 25 years of the 20th century. This overview is, of course, colored by the personal experience of the authors, but a sincere effort was made to maintain a general perspective. Topics that will be briefly discussed are: progress in understanding how to control food microstructure formation during processing, separation processes, conversion processes and stabilization processes, progress in flavor technology and understanding of flavor retention during processing and release. In the 2nd part, in our view, the most exiting future developments are briefly discussed. The major items here are: processing requirements for functional foods, integrated process design approaches, application of novel,fields'in food processes,,precision'processing, supply chain approaches to food manufacturing, and more. [source] | ||||||||||