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Agata Blicharz-Kania, Kostiantyn Vasiukov, Agnieszka Sagan, Dariusz Andrejko, Weronika Fifowska and Marek Domin
Cereal bars are so-called convenience foods. Consumers value these products as a healthier alternative to traditional chocolate bars. Since these snacks usually contain added dried fruit, they have high potential for the utilisation of waste materials fr...
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Rogério João Lunkes, Fabricia Silva da Rosa and Pamela Lattanzi
The purpose of this study is to analyse the effect of the perceived utility of a management control system with a broad scope on the use of food waste information and on financial and non-financial performances in restaurants. To collect data, a question...
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Bartlomiej Bajan, Aldona Mrówczynska-Kaminska and Walenty Poczta
The current global population growth forecast carries with it a global increase in demand for food. In order to meet this demand, it is necessary to increase production, which requires an increase in energy consumption. However, forecasted energy product...
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Francesco Barreca and Pasquale Praticò
The sustainability of agri-food products is an increasingly pressing need. It is fundamental to consider the various needs related to the factors of production and to workers, which are different from those of products and plants, as well as new requirem...
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Johanna A. Thomann, Michael Polhuis, Alessia Lasorsa, Hero J. Heeres and André Heeres
Native potato starch is an excellent carrier of minerals due to its inherent ion exchange capacity. Mineral enrichment not only changes the nutritional value but also influences starch pasting and swelling properties. Hydrothermal treatments like anneali...
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Teodora Tica
Pág. 11 - 20
Research Question: The aim of this paper is to present the effect of corporate income tax on capital structure in the food industry of the Republic of Serbia. Motivation: Based on the empirical results of Moradi & Paulet (2018) and Kuc & Kalicani...
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Patrycja Zakrzewska, Monika Kuznia, Beata Zygmunt-Kowalska, Anna Magiera and Aneta Magdziarz
Energy produced from waste biomass is more environmentally friendly than that produced from fossil resources. However, the problem of managing waste from the thermal conversion of biomass arises. The overarching goal of this article was to propose a meth...
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Tharindu R. L. Senadheera, Abul Hossain and Fereidoon Shahidi
The structurally diverse bioactive compounds found in marine organisms represent valuable resources for the food and pharmaceutical industries. The marine ecosystem encompasses over half of the world?s biota, providing an extensive range of bioactive com...
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Siti Norida Wahab, Salini Devi Rajendran, Swee Pin Yeap, Albert Tan
Pág. 399 - 406
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Yan Dong, Sayed Fayaz Ahmad, Muhammad Irshad, Muna Al-Razgan, Yasser A. Ali and Emad Marous Awwad
Digitization has completely changed the landscape of supply chain management, which enables businesses to streamline their processes and attain higher levels of profitability and sustainability. This study investigates the relationships between digitaliz...
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Filippo Catalano, Moises Diaz, Roberto Romaniello, Gianfranco Semeraro and Giuseppe Pirlo
The problem of simulating complex systems, such as production lines, industrial plants, food processing, etc., today represents an opportunity that brings with it the great advantage of limiting design costs. However, nowadays the designer, after definin...
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J. O. P. Broekman, Brian W. Dijkhuis, Johanna A. Thomann, André Heeres, Hero J. Heeres and Peter J. Deuss
Modified starches are used widely in the food industry but often have a low nutritional value, lacking minerals vital for the human body, such as magnesium. Magnesium addition to native starches has been shown to result in changes in pasting properties. ...
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Marcos Silva de Sousa, Andersen Escobar Schlogl, Felipe Ramalho Estanislau, Victor Gomes Lauriano Souza, Jane Sélia dos Reis Coimbra and Igor José Boggione Santos
Nanotechnology plays a crucial role in food preservation, offering innovative solutions for food monitoring and enabling the creation of packaging with unique functional properties. The nanomaterials used in the packaging can extend the shelf life of foo...
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Clarissa Reyes Magbanua,Trixine Marie Gatdula Olfato,Anne Cheri Marie Nocon Redota,Antonio Jr. Etrata
Pág. 1 - 20
Fast food restaurants often attract their target consumers with their taste, price, and level of customer service. Specific dimensions must also be considered when making purchases to attract customers to these restaurants. This study aims to give new en...
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Hassane Gharbi, Abu Elnasr E. Sobaih, Nadir Aliane and Ayth Almubarak
Adopting environmentally friendly behavior has become more than a claim. Green human resource management seems to be the solution where innovation will be a strategic lever to lead the company, with green practices, to the possession of a decisive compet...
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Maria Vincenza Ciasullo, Raffaella Montera, Francesco Mercuri and Shame Mugova
Digitalization is prompting small and medium-sized enterprises to structural and strategic transformations, also providing new opportunities to expand and succeed in foreign markets. However, relatively few studies have investigated emergent digital tech...
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Vítor João Pereira Domingues Martinho, Carlos Augusto da Silva Cunha, Maria Lúcia Pato, Paulo Jorge Lourenço Costa, María Carmen Sánchez-Carreira, Nikolaos Georgantzís, Raimundo Nonato Rodrigues and Freddy Coronado
Climate change and global warming interconnected with the new contexts created by the COVID-19 pandemic and the Russia-Ukraine conflict have brought serious challenges to national and international organizations, especially in terms of food security and ...
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Kaoutar Jamai, Ali Abidar, Hans De Steur and Xavier Gellynck
As innovation has garnered substantial attention on corporate success and sustainability, organizations must evaluate internal contexts to determine potential innovative practices and benefits. Firms need to investigate the determining factors of innovat...
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Bojana Kalenjuk Pivarski, Stefan ?mugovic, Dragana Tekic, Velibor Ivanovic, Aleksandra Novakovic, Dragan Te?anovic, Maja Banjac, Bojan Ðercan, Tatjana Peulic, Beba Mutavd?ic, Jasmina Lazarevic and Nata?a Vukelic
One can observe the sustainability of traditional food products (TFPs) consumption in terms of their market, production, and technical characteristics. These characteristics must be acknowledged by the management section of a catering facility responsibl...
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Monika Stoma and Agnieszka Dudziak
For some time, traditional food packaging has not been able to meet the current market demand in some segments. This is mainly due to the advancing market globalization, increasing product complexity, the changing and increasingly high expectations and n...
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