Search Results

You are looking at 1 - 10 of 13 items for :

  • sustainability x
  • Food Science and Technology x
Clear All
Open access

Acta Universitatis Cibiniensis. Series E: Food Technology

The Journal of „Lucian Blaga“ University of Sibiu

Open access

Yanli Zhang

Abstract

Population transfer is a complicated social phenomenon which concerns the development of national welfare and people's livelihood and the credit system of the food production and processing industry. This study investigated the dynamic mechanism of population transfer and its effect on the food processing industry, applying theories like urbanization theory, regional imbalanced development theory, regional balanced development theory, comprehensive and coordinated development of urban and rural areas theory. Based on the practical situation of Henan province, the study offered some countermeasure suggestions for the existing problems in the credit systems of the food industry in Henan and discussed how to establish appropriate credit systems, thus to help food security and sustainable development of Henan.

Open access

Weimei Zhang

., Dyerson, R., Wu, L. Y., & Harindranath, G. (2015). From temporal competitive advantage to sustainable competitive advantage. British Journal of Management, 26(4).DOI: 10.1111/1467-8551.12104 7. Mccrie, R. (2016). Core Competencies to Create Effective Protection Programs. Security Operations Management.DOI: 10.1016/B978-0-12-802396-9.00002-5 8. Prencipe, A. (1997). Technological competencies and product’s evolutionary dynamics a case study from the aero-engine industry. Research Policy, 25(8), 1261-1276. DOI: 10.1016/S0048-7333(96)00900-6 9. Prahalad, C

Open access

Anatoliy Bezysov, Halyna Dubova and Nataliya Rogova

REFERENCE 1. Guentert, M. (2007). The flavour and fragrance industry—past, present, and future. In Berger, R. G. (Ed.). Flavours and fragrances: chemistry, bioprocessing and sustainability. Springer. 2. Ahn, Y. Y., Ahnert, S. E., Bagrow, J. P., & Barabási, A. L. (2011). Flavor network and the principles of food pairing. Scientific reports , 1 . 3. Reed, G. (1966). Enzymes in Food Processing (1966). Access Online via Elsevier. 4. Hasselstrom, T., Bailey, S., & Reese, E. T. (1962). Regeneration of Food Flavors through Enzymatic Action

Open access

Ramona Maria Iancu

). Comparison and Continuous Estimates of Fecal Coliform and Escherichia Coli Bacteria in Selected Kansas Streams May 1999 Through April 2002. U.S. Geological Survey Water Resources Investigations Report OS4056, Lawrence, Kansas, 80. 19. Smith, C.M., Wilcock, R.J., Vant W.N. & Cooper A.B. (1993). Towards Sustainable Agriculture: Freshwater Quality in New Zealand and the Influence of Agriculture. NIWA ecosystems report for MAF Policy and Ministry for the Environment. 20. Steyaert, P. & Ollivier G. (2007). How ecological assumptions frame

Open access

Sz. Jevcsák and P. Sipos

, Hántolt és hántolatlan köles táplálkozástani jellemzése és köles hozzáadásával készült tészta funkcionális tulajdonságainak vizsgálata. (Nutrition value of whole and hulled millet and measurement of functional parameters of pasta with added millet). Budapcsti Műszahi és Gazdaságtudományi Egyetem, Budapest, (2008) 22, 24, 26. [4] J. Berényi, Növénytermesztés a fenntartható tanyai gazdálkodási model szolgálatában. (Plant production for the sustainable small farm economic modell). Mezőgazdasági Kutatóintézet, Újvidek, (2013) 263. [5] L. de M

Open access

F. Garousi

: physiological role, antioxidant metabolism and abiotic stress tolerance. Journal of Plant Science , 5. (2010) 354–375. [27] R. Hajiboland, Effect of micronutrient deficiencies on plants stress responses. In: P. Ahmad, M. N. V. Prasad (eds), Abiotic stress responses in plants: metabolism, productivity and sustainability . Springer, Berlin. (2012) 283–329. [28] H. El-Ramady, T. Alshaal, É. Domokos-Szabolcsy, T. Shalaby, Y. Bayoumi, N. Elhawat, A. Sztrik, J. Prokisch, M. Fri, Selenium and its role in higher plants. In: E. Lichtfouse (ed.), Environmental chemistry

Open access

A. Szabó, A. Geösel, Z. Kókai, Cs. Orbán, K. Töreki and A. Szőke

References [1] R. Apak, K. Güclü, M. Özyürek, S. E. Celik, Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay. Microchim. Acta, 1G0. (2008) 413–419. [2] D. K. Asami, Y. J. Hong, D. M. Barrett, A. E. Mitchell, Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices. Agrie. Food Chem., 51. (2003) 1237–1241. [3] D. Bagchi

Open access

F. Garousi

and its role in higher plants. In: E. Lichtfouse (ed.), Environmental chemistry for a sustainable world 6. Springer, Berlin. (2014b). [7] L. F. De Filippis, Biochemical and molecular aspects in phytore-mediation of selenium. In: M. Ashraf, M. Ozturk, M. S. A. Ahmad (eds), Plant adaptation and phytoremediation , Springer, Dordrecht/Heidelberg/London/New York. (2010). [8] T. C. Broyer, C. M. Johnson, R. P. Hudson, Selenium and nutrition of Astragalus I: Effects of selenite or selenate supply on growth and selenium content. Plant and Soil , 36. (1972

Open access

Manfred Jakop, Silva Grobelnik Mlakar, Martina Bavec, Martina Robačer, Tjaša Vukmanič, Urška Lisec and Franci Bavec

. Bulg. J. Agric. Sci. 2015;21:791-800. 4. Bavec F, Jakop M. Pridelovanje buč golic. Kmetovalec. 1994;5:6-7. 5. Bavec F, Jakop M, Grobelnik Mlakar S, Robačer M, Bavec M. Alternative field crops under different production systems, crop rotations as a basic principal for adaptation to climate changes and quality feed - food supply. Finale report CRP 2011-2014 V4-1137. University of Maribor, Faculty of Agriculture and Life Sciences. 2014;88. 6. Bavec M, Mlakar SG, Rozman C, Pazek K, Bavec F. Sustainable agriculture based on