Saccharomyces uvarum is one species of a genus which has an extensive history of use in the fermentation and food processing industry. S. uvarum, also called S. bayanus, is referred to as a "wine yeast" due to their broad use in the production of wines. Taxonomically, S. uvarum is closely related to Saccharomyces cerevisiae. S. cerevesiae is the used extensively in the baking of bread and the p...

BACKGROUND Non-communicable diseases (NCDs) are the leading cause of mortality in Fiji, a middle-income country in the Pacific. Some food products processed sold and marketed by the food industry are major contributors to the NCD epidemic, and the food industry is widely identified as having strong economic and political power. However, little research has been undertaken on the attempts by the...

the objective of the present research is to study the effect of the social capital on the competitive behavior of the companies with the applied nature. the research method is descriptive-analytic and has a correlational type.the statistical population of the research includes sixty managers of the food industry companies in hamedan. the statistical sample of the research includes fifty two man...

Introduction: Active packaging is one of the innovations in food packaging industry that would be a respons to the changing needs of consumers and markets. In this technique, materials such as adsorbents oxygen, moisture, carbon dioxide, ethylene and carbon dioxide-releasing flavor compounds, antimicrobials, antioxidants and various aromatic compounds are used. In the last deca...

Empirical studies have shown that the size distribution of firms can be described as a lognormal or Pareto distribution. However, these studies have focused on developed countries and little attention has been devoted to developing countries. Using the variable of number of employees as a measure of firm size, this paper investigates the shape of firm size distribution in the food & beverages i...

OBJECTIVE To identify pledges made by the food industry to change food marketing to children worldwide, examine their content and discuss their potential to reduce the harmful effects of food marketing to children. DESIGN A search for pledges and specific commitments made by participating companies and a content analysis of their scope and criteria used to define the marketing covered or excl...

Introduction: Active packaging is one of the innovations in food packaging industry that would be a respons to the changing needs of consumers and markets. In this technique, materials such as adsorbents oxygen, moisture, carbon dioxide, ethylene and carbon dioxide-releasing flavor compounds, antimicrobials, antioxidants and various aromatic compounds are used. In the last deca...

application of optical radiation such as laser and other short wavelength radiation for inactivation of many food-borne pathogen microorganisms in food industry (as major challenges in the food industry and so that many diseases are resulted from this food contamination) was known as a new technology. material and methods: effects of green continuous waves lasers on structural (using sds-page m...