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Tytuł:
Cellulase Treatment of Acerola Seeds and Its Effect on Physicochemical Properties and Antioxidant Potential of Dietary Fiber-Rich Cookies
Autorzy:
Tran, Van Nguyen
Dang, Diep Xuan Thao
Pham, Thi Kim Oanh
Tran, Thi Quynh Nhi
Ton, Nu Minh Nguyet
Tran, Thi Thu Tra
Le, Van Viet Man
Powiązania:
https://bibliotekanauki.pl/articles/48899277.pdf
Data publikacji:
2024-09-03
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
bakery product
cellulolysis
dimensional characteristics
Malpighia emarginata
proximate composition
textural analysis
Opis:
Acerola seeds are a by-product of the food industry, which is rich in dietary fiber and antioxidants. This study evaluated the effects of cellulase treatment conditions, including the initial moisture content, enzyme dose, and incubation time, on the insoluble, soluble, and total dietary fiber content of acerola seed powder (ASP). The blends of wheat flour with untreated and cellulase-treated ASP (0, 10, 15, 20, 25, and 30%, w/w) were then used to produce cookies. The suitable conditions for the enzymatic treatment were the initial moisture content of 6 g/g dry weight (DW), an enzyme dose of 10 U/g DW and incubation time of 90 min. The cookies produced from flour blends with ASP had higher dietary fiber, ascorbic acid and total phenolic contents, and antioxidant capacity, compared to the control cookies without ASP. Phytate content in the cookies obtained with the lowest level of fortification (10%, w/w) was similar to that in the control cookies. The use of cellulase-treated ASP resulted in a lower ratio of insoluble to soluble dietary fiber in the cookies compared to when the untreated ASP was used. In addition, the cookies with cellulase-treated ASP had lower hardness and higher fracturability values than those fortified with the untreated ASP. The overall acceptability of the cookies produced with ASP was higher or comparable to the control cookies. For the first time, the low-cost ASP was used to improve the nutritional quality of cookies. The treated ASP is a novel promising dietary fiber- and antioxidant-rich ingredient for cookie preparation.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2024, 74, 3; 268-279
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality
Autorzy:
Tran, Thi Thu Tra
Ngo, Le Hong Ngoc
Ton, Nu Minh Nguyet
Le, Thi Hong Nhung
Le, Thi Thuy
Le, Van Viet Man
Powiązania:
https://bibliotekanauki.pl/articles/31341115.pdf
Data publikacji:
2024-05-17
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
antioxidant capacity
Asparagus officinalis L
color parameters
consumer acceptability
dietary fiber
hardness
Opis:
Spears or cladophylls are edible parts of asparagus (Asparagus officinalis L.) implemented in a human diet while its hard-stem by-products have been used for animal feeding. In this study, the asparagus hard-stem was proved to be rich in dietary fiber and total phenolics with high antioxidant capacity. Wheat flour was partially replaced by asparagus hard-stem powder (AHP) in the cracker recipe and the AHP ratios were 0 (control), 5, 10, 15, 20% of the blend weight; the nutritional constituents, antioxidant capacities, physical attributes, and sensory overall acceptability of crackers were then evaluated. As the AHP ratio increased from 0 to 20%, the dietary fiber and total phenolic contents of the fortified crackers were improved by 5.0 times and 3.2 times, respectively, while their ferric reducing antioxidant power and DPPH scavenging capacity were enhanced by 6.1 and 1.4 times, respectively. Besides, the elevated ratio of AHP also increased the product hardness and reduced its overall acceptability. The impacts of water amount used in the dough kneading on the high-fiber cracker quality were then investigated. At 20% AHP level, the appropriate water amount was 55 g/100 g of the flour blend to reduce hardness and improve overall acceptability of the fortified crackers. The study results show that AHP is a potential dietary fiber and antioxidant ingredient for high-fiber cracker making.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2024, 74, 2; 162-168
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages
Autorzy:
Malinowska-Pańczyk, Edyta
Mazur, Katarzyna
Powiązania:
https://bibliotekanauki.pl/articles/31341111.pdf
Data publikacji:
2024-04-23
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
raw meat product
high pressure
TBARS
shelf-life
denaturation of proteins
drip loss
Opis:
The aim of this study was to determine the microbiological stability and changes occurring in selected physicochemical properties of raw pork sausages during hyperbaric storage at subzero temperature (HS-ST). It was shown that storage at moderate pressures (up to 111 MPa) led to a reduction in microbial populations. After 21 days of storage under these conditions, no microorganisms were detected in the samples. Additionally, the inhibition of thiobarbituric acid reactive substance (TBARS) formation was observed under HS-ST conditions. The negative effect of the storage at 111 MPa/−10℃ was the sausage colour change from pink to grey-pink or grey, visible to the naked eye. Such changes did not occur in the samples stored at 60 MPa/−5℃ for 35 days. The results showed that applying HS-ST at 60 MPa/−5℃ allowed the shelf-life of raw pork sausages to be effectively extended by at least 35 days without visible quality deterioration.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2024, 74, 2; 130-136
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review
Autorzy:
Atambayeva, Zhibek
Nurgazezova, Almagul
Amirkhanov, Kumarbek
Assirzhanova, Zhanna
Khaimuldinova, Altyngul
Charchoghlyan, Haykuhi
Kaygusuz, Meruyert
Powiązania:
https://bibliotekanauki.pl/articles/48899281.pdf
Data publikacji:
2024-09-03
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
buckwheat derivatives
buckwheat by-products
health benefits
zero-waste food industry
Opis:
This comprehensive review explores the underutilized buckwheat hulls, sprouts, and grain and sprout extracts, concentrating on their nutritional characteristics, health advantages, and possible uses in developing functional food products. Buckwheat, a pseudocereal, is emphasized for its impressive nutritional content, including high levels of dietary fiber, essential minerals, and vitamins, as well as bioactive compound content, such as phenolic acids and flavonoids mainly rutin. The paper discusses the significant antioxidant and antimicrobial properties of buckwheat hulls, sprouts, and extracts, which contribute to their utility in creating healthier, functional food products. Buckwheat sprouts are noted for their enhanced levels of antioxidants and nutrients compared to mature grains. Meanwhile, buckwheat hulls, traditionally seen as by-products, are identified as sources of dietary fiber and flavonoids, suitable for use in dietary supplements and functional foods. The extracts from these parts are rich in bioactive compounds that offer health-promoting effects. The possible effects of addition of buckwheat hulls, sprouts, and extracts to food products in terms of nutritional, textural, and sensory properties are also discussed. The review underscores the need for further research to optimize the use of buckwheat less-utilized parts and to better understand their health impacts. By highlighting the novel uses and health benefits of buckwheat hulls, sprouts, and extracts, the review contributes to the growing field of sustainable food practices and the development of functional foods.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2024, 74, 3; 293-312
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Decoding Consumer Preferences in Food Packaging with the Kano Model
Autorzy:
Anna, Szczyrba
Mariusz, Szataniak
Powiązania:
https://bibliotekanauki.pl/articles/27323562.pdf
Data publikacji:
2023
Wydawca:
Stowarzyszenie Menedżerów Jakości i Produkcji
Tematy:
Kano model
consumer preferences
food packaging
market analysis
Product satisfaction
model Kano
preferencje konsumentów
opakowania do żywności
analiza rynku
satysfakcja z produktu
Opis:
This study investigates the efficacy of the Kano Model in decoding consumer preferences for food packaging. Recognizing the pivotal role of packaging in product satisfaction and purchase decisions, this research integrates the Kano Model with contemporary market analysis. A survey was conducted with a diverse panel of consumers who rated various packaging features of existing food products. The results were analyzed to determine the impact of these features on consumer satisfaction and their potential to elevate the perceived value of the products. The study uncovered that while basic safety and hygiene factors were deemed essential, innovative elements such as eco-friendly materials and interactive labels significantly enhanced customer delight. The practical implications of this research are profound, providing food manufacturers with a nuanced understanding of how to prioritize packaging features to align with consumer desires, thereby fostering brand loyalty and competitive advantage. The Kano Model's application in this context demonstrates its versatility and potential for adaptation in the dynamic field of food packaging
Źródło:
System Safety : Human - Technical Facility - Environment; 2023, 5, 1; 83-92
2657-5450
Pojawia się w:
System Safety : Human - Technical Facility - Environment
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Microplastics in a Traditional Turkish Dairy Product: Ayran
Autorzy:
Buyukunal, Serkan K.
Rbaibi Zipak, Sanae
Muratoglu, Karlo
Powiązania:
https://bibliotekanauki.pl/articles/16538542.pdf
Data publikacji:
2023-05-05
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
fermented milk product
production process
food pollution
microplastic particle
Opis:
Ingestion of microplastic particles (MP) through food has been associated with a multitude of health problems in humans. Although ayran is a traditional and nutritious Turkish beverage, the impact of microplastic pollution is unknown. This study examined the incidence of microplastic pollution on ayran by collecting samples throughout the production processes and the ingredients used to make ayran, including water, salt, cream, starting culture, cups, and lastly, the ayran. Optical and scanning electron microscope was applied for MP visualisation and measurement, and Fourier-transform infrared spectroscopy (FTIR) for polymer identification. Microplastics were detected in all examined filters except for the starter culture samples. The samples with the highest MP number were salty water (43 MP number/100 mL), salt (33 MP number/100 g), and milk samples taken from homogenization and pasteurization phases (26 MP number/100 mL). Additionally, 18 MP number/100 mL contamination was detected in the last product ayran. MP with a size range of 1–150 µm prevailed (37.38%). Ethylene propylene was the most frequently identified polymer in samples (39.30%). The findings of this study can help provide an overview of microplastic contamination in dairy production facilities and the potential human health risks associated with this microplastic exposure.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2023, 73, 2; 139-150
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The legal concept of unsafe (dangerous) food
Autorzy:
Leśkiewicz, Katarzyna
Powiązania:
https://bibliotekanauki.pl/articles/48549322.pdf
Data publikacji:
2023-06-22
Wydawca:
Uniwersytet Warszawski. Wydawnictwa Uniwersytetu Warszawskiego
Tematy:
food
dangerous product
responsibility
harmful to health
Opis:
The purpose of the considerations offered in this article is to determine how the term “dangerous food” should be understood in the light of the applicable law. The food safety system includes general and specific criteria for assessing whether a product is safe or not. Sometimes the concepts of defective product within the meaning of Directive No. 85/374/ EEC, and dangerous food within the meaning of Regulation No. 178/2002 coincide. Food safety requirements include both health quality and commercial quality. Responsibility for unsafe food in individual areas must be determined separately, as they are based on divergent legal foundations. The legislation includes sub-categories of unsafe food, such as product harmful to health, adulterated product or spoiled product.
Źródło:
Studia Iuridica; 2022, 95; 264-282
0137-4346
Pojawia się w:
Studia Iuridica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
A study on impact of open innovation openness on the practices adopted by Indian Food Processing SMEs on Product Innovation Output
Autorzy:
Sahdev, Supriya Lamba
Singh, Gurinder
Sharma, C S
Chawla, Mamta
Powiązania:
https://bibliotekanauki.pl/articles/2142842.pdf
Data publikacji:
2022
Wydawca:
Centrum Badań i Innowacji Pro-Akademia
Tematy:
open innovation
open innovation openness
product innovation
innovation outputs
India
food processing SMEs
otwarta innowacja
innowacja produktowa
produkty innowacyjne
Indie
MŚP
przetwórstwo żywności
Opis:
This study throws light on the outline of innovation taking place in Indian Food Processing SMEs with a special focus on open Innovation taking place in these SMEs and the exchange of information or knowledge taking place between inside-out and outside-in parties for the purpose of innovation. In addition, puts special focus on describing how SMEs’ product innovation output related with the effect of outside-in and inside-out exchange of knowledge and information. Further, it analyzes how expenditure on innovation and collaborating with outside parties can help in the predicting product innovation output of Indian Food Processing SMEs. The analysis was done with the help of Jamovi to find out regression between the dependent variable- “Product innovation output” & independent variables- “Extent of openness”, “Inhouse R& D expenditure”, “Purchase of R&D from outside sources”, “Acquiring knowledge from outside sources” and control variable- “Indian Food Processing SMEs”. And towards the end, it contains the summary of the survey done, which suggested that Indian Food Processing SMEs are proactively involved themselves in inside R&D in comparison to the outside R&D and buying or taking license from outside sources. Other than these activities, one more pointer came as a takeaway from the study, product innovation is performed more in comparison to process innovation by the Indian Food Processing SMEs.
Źródło:
Acta Innovations; 2022, 44; 45-63
2300-5599
Pojawia się w:
Acta Innovations
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Barriers to the purchase of organic food from local producers
Autorzy:
Miś, Teresa
Zając, Dariusz
Powiązania:
https://bibliotekanauki.pl/articles/27313644.pdf
Data publikacji:
2022
Wydawca:
Politechnika Śląska. Wydawnictwo Politechniki Śląskiej
Tematy:
organic food
local organic food product
local producers
barriers to purchase
jedzenie organiczne
lokalny produkt żywności ekologicznej
lokalni producenci
bariery zakupu
Opis:
Purpose: The aim of the study is to identify and to assess barriers to the purchase of organic food from local producers in the opinion of consumers. Three groups of barriers were analyzed, i.e. product-related barriers, barriers related to consumers and barriers related to the communication process, depending on such consumer characteristics as: gender, age, education, place of residence and wealth. Design/methodology/approach: The analysis includes the opinions of all surveyed consumers of organic food and, for comparison, the opinions of a selected group of consumers who buy a local product. The empirical material of the work consists of the results of a survey conducted among 850 organic food consumers in Poland. The research was conducted in December 2020 using the CAWI method. Findings: The research shows that, among the barriers to purchasing organic food from local producers analyzed in this paper, barriers related to the product, including its high price, are of the greatest importance for consumers, which especially applies to consumers buying local organic food products. On the other hand, the remaining barriers, i.e. those related to consumers and the communication process, are of little importance for the surveyed consumers. Originality/value: The article presents the barriers to the purchase of organic food from local producers, three groups of barriers were analyzed, i.e. product-related barriers, barriers related to consumers and barriers related to the communication process.
Źródło:
Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska; 2022, 159; 281--292
1641-3466
Pojawia się w:
Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
La contratación agroalimentaria tras las medidas de la nueva Ley 16/2021 de 14 de diciembre para mejorar el funcionamiento de la cadena alimentaria
Agri-food contracts in light of the provisions of new law No 16 of 14 December 2021 to improve the functioning of the food supply chain
I contratti agroalimentari alla luce della nuova legge 16/2021 del 14 dicembre per migliorare il funzionamento della filiera alimentare
Autorzy:
Sánchez Hernández, Ángel
Powiązania:
https://bibliotekanauki.pl/articles/2137569.pdf
Data publikacji:
2022-06-08
Wydawca:
Uniwersytet im. Adama Mickiewicza w Poznaniu
Tematy:
contratto
prezzo
prodotto alimentare
filiera agroalimentare
contract
price
food product
food chain
umowa
cena
produkt żywnościowy
łańcuch dostaw żywności
Opis:
Los desequilibrios en la cadena alimentaria debidos, entre otros factores, a las diferencias en el poder de negociación entre los productores agrícolas y otros operadores más poderosos de la cadena de suministro, conducen a la imposición de precios y prácticas comerciales desventajosas a los agricultores y ganaderos (que son los actores más vulnerables de la cadena). La Ley 12/2013 y sus sucesivas modificaciones pretenden eliminar estos importantes desequilibrios y mejorar la posición de la parte contractual más débil (los productores primarios) en la cadena agroalimentaria, asegurando así a los agricultores y ganaderos un precio de venta (determinado en el correspondiente contrato alimentario) que estará por encima del coste real de producción, de forma que obtengan un margen de beneficio que les permita mantenerse y continuar con su actividad agraria.
La mancanza di equilibrio presente nella filiera alimentare, causata, tra l’altro, dalla differenza di potere contrattuale tra i produttori agricoli e altri operatori più forti, porta alla situazione in cui ad agricoltori e allevatori (gli agenti più vulnerabili della catena) vengono imposti prezzi e pratiche commerciali per loro svantaggiosi. La legge 12/2013, incluse le successive modifiche, cerca di ovviare a questi importanti squilibri al fine di migliorare la posizione del contraente più debole della filiera agroalimentare (produttori primari).
The imbalances in the food chain due to, among other factors, differences in the bargaining power between agricultural producers and other more powerful operators in the supply chain, lead to the imposition of disadvantageous prices and commercial practices on farmers and breeders (who are the most vulnerable actors in the chain). Law 12/2013 and its successive amendments seek to eliminate these significant imbalances and improve the position of the weaker contractual party (primary producers) in the agri-food chain, thus ensuring farmers and breeders a selling price (determined in a relevant food contract) that will be above the actual production cost, so that they will earn a profit margin allowing them to sustain themselves and continue their agricultural activity.
Brak równowagi w łańcuchu dostaw żywności wywołany m.in. różnicą w sile przetargowej pomiędzy producentami rolnymi a innymi podmiotami, zajmującymi mocniejszą pozycję we wspomnianym łańcuchu dostaw, prowadzi do narzucenia rolnikom i hodowcom (najsłabszym podmiotom łańcucha) niekorzystnych dla nich cen i praktyk handlowych. Ustawa 12/2013 wraz z kolejnymi zmianami stara się unikać tych zakłóceń równowagi, aby poprawić pozycję słabszej strony umowy w łańcuchu dostaw żywności (producentów surowców).
Źródło:
Przegląd Prawa Rolnego; 2022, 1(30); 255-273
1897-7626
2719-7026
Pojawia się w:
Przegląd Prawa Rolnego
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Success and failure rates of new food and non-food products introduced on the market
Autorzy:
Rutkowski, Ireneusz P.
Powiązania:
https://bibliotekanauki.pl/articles/2164646.pdf
Data publikacji:
2022-04-05
Wydawca:
Uniwersytet Warszawski. Wydawnictwo Naukowe Wydziału Zarządzania
Tematy:
food or non-food products
new product
marketing
success and failure rates of new
product
new products introduced on the market
Opis:
Theoretical and empirical research reveals that despite implementing new product development and management best practices, many projects fail with new product strategies. But what if failure rates as high as 90% are true? This would mean that high costs of product innovation are incurred by many stakeholders who create a specific network of relationships, not just enterprises. The widespread belief that the new product failure rate is 90% is not supported by empirical evidence. The aim of the paper is to present the real market eff ects of new products, success and failure rates, from the point of view of food and non-food companies representing various industries. The research measures in the field of marketing and sales eff ects of new products are also proposed. The method used in this paper is a literature review in the area of new product development and management. The author assumes that the review and conceptual nature of this research isdominant. Practical and social implications of the study, its originality concerns the results that provide the basis for the improvement of enterprises’ eff orts in the field of a new product strategy. The limitations of the study include a complex character of considered theoretical constructs and they also concern the used secondary data sources on which the considerations in the article are based. The values of the paper refl ect the directions of enterprises’ conduct in the new food and nonfood product development process. Failure and success rates are in fact diffi cult to quantify. The research contribution to marketing sciences primarily includes the formulation of a set of real success and failure rates in food and non-food industries.
Źródło:
Journal of Marketing and Consumer Behaviour in Emerging Markets; 2022, 1(14); 52-61
2449-6634
Pojawia się w:
Journal of Marketing and Consumer Behaviour in Emerging Markets
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Wymagania dotyczące zawartości substancji szkodliwych w wyrobach rynkowych z tworzyw sztucznych i gumy. Cz. I, Opakowania, w tym materiały i wyroby z tworzyw sztucznych przeznaczone do kontaktu z żywnością
Requirements for the content of harmful substances in market products of plastics and rubber. Part I. Packaging, including plastic materials and articles intended to come into contact with food
Autorzy:
Kolasa, Dorota
Samsonowska, Katarzyna
Kaszuba, Alicja
Stępkowska, Aneta
Wróbel, Justyna
Wróbel, Kamil
Lach, Jakub
Powiązania:
https://bibliotekanauki.pl/articles/2200483.pdf
Data publikacji:
2022
Wydawca:
Sieć Badawcza Łukasiewicz - Instytut Chemii Przemysłowej
Tematy:
wyroby rynkowe
tworzywa polimerowe
bezpieczeństwo produktów
substancje szkodliwe
akty prawne
market products
polymer materials
product safety
harmful substances
legal acts
Opis:
Dokonano przeglądu aktualnych aktów prawnych nt. bezpieczeństwa produktów wprowadzanych na rynek Unii Europejskiej. Przegląd, dotyczący (w części I) przepisów w zakresie kontroli substancji szkodliwych w wyrobach opakowaniowych wykonanych (lub zawierających elementy) z tworzyw sztucznych, obejmuje zarówno akty prawne UE, jak i akty krajowe transponujące regulacje unijne do polskiego prawa w tym zakresie.
The current legal acts on the safety of products placed on the European Union market have been reviewed. The review, concerning (in Part I) the regulations on the control of harmful substances in packaging made of plastics (or containing plastic components), covers both EU legal acts and national acts transposing EU regulations into Polish law in this area.
Źródło:
Polimery; 2022, 67, 6; 241--248
0032-2725
Pojawia się w:
Polimery
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Wymagania dotyczące zawartości substancji szkodliwych w wyrobach rynkowych z tworzyw sztucznych i gumy. Cz. II, Produkty gumowe, w szczególności materiały i wyroby z gumy przeznaczone do kontaktu z żywnością
Requirements for the content of harmful substances in market products of plastics and rubber. Part II, Rubber products, in particular rubber materials and articles intended to come into contact with food
Autorzy:
Kolasa, Dorota
Stępkowska, Aneta
Wróbel, Justyna
Samsonowska, Katarzyna
Kaszuba, Alicja
Wróbel, Kamil
Lach, Jakub
Powiązania:
https://bibliotekanauki.pl/articles/2202626.pdf
Data publikacji:
2022
Wydawca:
Sieć Badawcza Łukasiewicz - Instytut Chemii Przemysłowej
Tematy:
wyroby rynkowe
guma
bezpieczeństwo produktów
substancje szkodliwe
akty prawne
market products
rubber
product safety
harmful substances
legal acts
Opis:
Artykuł stanowi kontynuację przeglądu obowiązujących aktów prawnych nt. bezpieczeństwa produktów wprowadzanych na rynek Unii Europejskiej. Przegląd, dotyczący (w części II) zasad kontroli substancji szkodliwych w produktach rynkowych (w szczególności w materiałach i wyrobach przeznaczonych do kontaktu z żywnością) wykonanych z gumy lub zawierających elementy gumowe, obejmuje zarówno akty prawne i rekomendacje UE, jak i akty krajowe transponujące regulacje unijne do prawa polskiego w tym zakresie.
The article is a continuation of the review of the existing legal acts on the safety of products placed on the European Union market. The review, concerning (in Part II) the rules for the control of harmful substances in market products (in particular in materials and articles intended to come into contact with food) made of rubber or containing rubber components, covers both EU legal acts and recommendations, as well as national acts transposing EU regulations to Polish law in this regard.
Źródło:
Polimery; 2022, 67, 9; 407--417
0032-2725
Pojawia się w:
Polimery
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
A survey on Polish consumers’ perceptions of meat produced from stem cells in vitro
Autorzy:
Popek, Stanisław
Pachołek, Bogdan
Powiązania:
https://bibliotekanauki.pl/articles/11236500.pdf
Data publikacji:
2021-12-30
Wydawca:
Sieć Badawcza Łukasiewicz - Instytut Lotnictwa
Tematy:
consumer perception
consumer acceptance
in vitro meat
artificial meat
innovative food product
Opis:
Despite the dynamic development of technology related to the production of artificial meat, this product faces one more important challenge in terms of gaining consumer acceptance. In the literature on the subject, limited research has been done on the perception of meat in vitro across different societies; therefore, there is little knowledge of the possibility of its acceptance and the type of barriers it may encounter. The aim of this study was to assess the perception of meat produced from stem cells in vitro by Polish consumers. The study was voluntary and was conducted based on an internet survey addressed to people aged 12 to 60+. Convenience sampling of respondents was used. The research sample consisted of 424 respondents with a diversified sociodemographic profile. The results showed a diversified interest in meat produced from stem cells in vitro among Polish consumers. Many respondents were not able to clearly define their preferences for this type of product. Young people showed the greatest positive interest in innovative in vitro meat. The greatest concerns of consumers were related to the lack of knowledge about this type of food, the lack of its inherent naturalness and potential negative health effects.
Źródło:
Marketing Instytucji Naukowych i Badawczych; 2021, 42, 4; 61-74
2353-8414
Pojawia się w:
Marketing Instytucji Naukowych i Badawczych
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
DETERMINING THE ACCEPTABLE PRICE LEVEL FOR AGRI-FOOD PRODUCTS AND THE CHOICE OF THE PROCESSOR
KSZTAŁTOWANIE DOPUSZCZALNEGO POZIOMU CEN PRODUKTU ŻYWNOSCIOWEGO I ROLNEGO A WYBÓR PRZETWÓRCY
Autorzy:
Rembisz, Włodzimierz
Powiązania:
https://bibliotekanauki.pl/articles/2130557.pdf
Data publikacji:
2021-09-23
Wydawca:
Instytut Ekonomiki Rolnictwa i Gospodarki Żywnościowej - Państwowy Instytut Badawczy
Tematy:
dopuszczalny poziom cen
produkt żywnościowy i rolny
korzyści przetwórcy
producenta rolnego
konsumenta
wybór przetwórcy
acceptable price level
agricultural product
food product
benefits for processor
benefits for agricultural producer
benefits for consumer
choice of processor
Opis:
The purpose of the analysis presented in this paper is to answer why a specific price level of agri-food products is determined and accepted by both the consumer and processor, as well as by the agricultural producer and processor. An answer to this question requires presenting a number of equations and functional relationships based on specific assumptions, which is a formal and analytical method of analysis. This method is based on the assumption that the acceptance involves maximizing the goal function of the processor and the goal function of the consumer and agricultural producer simultaneously, as well as that there are conditions for competitive equilibrium on these markets. The essence of this method is the choice of the processor in terms ofprices on the agri-food market. The importance of the procurement price level forthe choice of the processor is presented in an unusual and new manner by conducting an advanced analysis. The basic result of the analysis is a mechanism to determine the acceptable price level for these entities on the agri-food market. This is determined by introducing the admitting inequalities, which specify the ratio of expectations of these entities to the market equilibrium price. The conclusion is that the price level is mutually acceptable because the goal functions of the entities have been carried out. The analysis is analytical and formal and has a theoretical and cognitive value. It may contribute to the theory of prices in the agri-food sector and the conditions for the choice of the processor.
Celem analizy w artykule jest odpowiedź na pytanie, dlaczego ustala się określony poziom ceny produktu żywnościowego i rolnego obustronnie akceptowany przez konsumenta i przetwórcę oraz producenta rolnego i przetwórcę. Dla uzyskania odpowiedzi na to pytanie wyprowadzamy szereg równań i zależności funkcyjnych przy określonych założeniach, co jest formalno-analityczną metodą analizy. W metodzie tej ważne jest założenie, że akceptacja wiąże się z jednoczesną maksymalizacją funkcji celu przetwórcy oraz maksymalizacji funkcji celu konsumenta i producenta rolnego, a także występują na rynkach warunki równowagi konkurencyjnej. Centralnym punktem rozumowania w tej metodzie jest jednak wybór przetwórcy w ramach cen na dwóch rynkach, żywnościowym i rolnym. Zwłaszcza znaczenie poziomu ceny skupu w wyborze przetwórcy jest ukazane oryginalnie w nowy sposób i w zaawansowanej analizie. Najważniejszym jednak wynikiem analizy jest pokazany mechanizm ustalania się dopuszczalnego poziomu cen dla podmiotów na dwóch rynkach. Określają to wyprowadzone nierówności dopuszczające, w których określony jest stosunek oczekiwań tych podmiotów do ceny równowagi rynkowej. Wniosek z nich jest taki, że poziom cen jest obustronnie dopuszczalny, bo następuje realizacja własnych funkcji celu podmiotów. Analiza ma charakter analityczno-formalny i ma znaczenie teoretyczno-poznawcze. Może być wkładem do teorii cen w sektorze rolno-żywnościowym i warunków wyboru przetwórcy.
Źródło:
Zagadnienia Ekonomiki Rolnej; 2021, 368, 3; 95-124
0044-1600
2392-3458
Pojawia się w:
Zagadnienia Ekonomiki Rolnej
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-15 z 284

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