Food processing industries experience growing logistical demands, growing variety in products and intense competition. As a reaction companies try to produce more on order. Often managers "nd it di$cult to decide which products to make to order and which products to stock. This paper develops a frame that is an aid for managers in balancing the factors and characteristics of market and producti...

Conflicts of interest arise when corporations marketing harmful products establish financial relationships with research institutions, researchers, or public health organizations. As obesity becomes a worldwide epidemic, such relationships threaten to jeopardize the integrity of scientific research. Latin America, a region undergoing rapid development, is particularly vulnerable to such conflic...

Heat treatment has been used since ancient times for food processing, first to ensure the safety of food and its storage, but also to transform its characteristics (in its raw form) and obtain new textures, flavors, or novel foods. However, the transformation experienced by food components when heated, or processed, can dramatically affect the allergenicity of food, either reducing or increasin...

This review article focuses on design of food structure, characterisation of oral processing by boli characterisation and dynamic texture perception. Knowledge of the food properties governing bolus formation and bolus properties determining temporal changes in texture perception is of major importance. Such knowledge allows academia to better understand the mechanisms underlying texture percep...

The issue of accidents at work and accident prevention have a significant impact regarding safety, health protection and work environment management for the European Union. Work conditions need to be improved in Poland. Solving this collective issue caused by humanitarian as well as economic considerations is a primary mission in businesses. Creating more quality jobs is one of the main goals o...