intention and the mediating role of perceived corporate eco-friendliness and perceived quality in food ... The participants reported their opinion that companies that manufactured matte package products would ... likely use more organic ingredients and would be more eco-friendly than companies that manufactured
Yogurt is mostly consumed dairy food and considered as a nutritious food because of its probiotics such ... Yogurt was manufactured with addition of 0.1%-0.2% (w/v) water or ethanol corni fructus extracts, respectively ... Thus, the purpose of this study was to evaluate quality characteristics and antioxidant activity of yogurt
Three-hundred samples of powdered infant formula milk and related products from four different manufacturers ... surveyed their contaminations for aerobic bacteria, coliform, Enterobacter (Cronobacter) sakazakii, and food-borne ... The level of B. cereus was below 100 cfu/g but it was suitable for the range of specification of B. cereus
faced during manufactureof traditionally fermented soybean products. ... aureus, major food poisoning species in soybean products. ... the control of Bacillus cereus and the reduction of biogenic amines.
pressure vessel such large rotary caldron, industrial health and safety act did those offood processing ... The study was based on literature survey, interviews with charge persons in kitchen machines manufacturing ... The results showed that there are two types of safety criteria such as legally forced ones by laws and
manufacturing. ... In addition, the system will be usefully to detection accurate allergenic raw materials of export for ... The method for detection foods containing allergenic materials by PCR was developed in this study.
There were 228 accident cases in three years (an annual average of 2.4%), manufacturing, Processing the ... The difference between their online and offline awareness offood hygiene education were compared. ... Case offood hygiene education graduates are women, the lower the age, the higher the education level
of Jeung-pyun, which are important factors for manufacturing processed foods. ... of various cultivars. ... Evaluation of L, a, and b color values of Jeung-pyun revealed the maximum L value in Saeilmi, a value
Korea, any food products registered as other processed product by manufacturer are free with those standards ... The compulsory standards of each food product are determined by the category of the products. ... Abusing similar problems on the categorization offood products could cause consumers’ health problem
Food Standard in 1991. ... Therefore, this suggested that the sanitary manufactureof kim, the storage at refrigerator temperature ... of kim and kimbab.
manufacturers to provide a nutrition-fact label and claims displaying standardized information on product ... Third, we supplement the findings of previous studies on the role offood type. ... Online food shopping is extremely popular in China, with 92% of consumers purchasing food or beverages
of sugar alcohols in confectioneries, and qualilty control in foodmanufacturing. ... The results of the analysis of confectioneries showed that 89 samples of 130 were detected and the sugar ... The limits of detection (LODs) were 0.5~8 μg/L and the limits of quantification (LOQs) were 2~17 μg/L
were labeled as food for infants and toddlers in the product manufacturing report, such that the corresponding ... The purpose of this study was to provide basic data for setting more detailed standards for baby food ... Sixteen snacks exceeded the food standards for sodium content for infants and toddlers, but none of them
soybean curd residue, which could be important factors in the manufactureof processed foods. ... This study compared the physicochemical properties of soybean curd residue and black soybean curd residue ... Regardless of drying method, the crude protein, crude ash, crude fiber contents, pH, L, a, b color values
We used financial statement panel data for 1,045 foodmanufacturing firms and identified the factors ... the probabilities of becoming zombie firms increase. ... The liquidity of a firm also had a significantly positive impact on lowering the probability.
After the soaking process of rice, there were no food poisoning bacteria, and general bacteria and coliform ... rice during the Yugwa manufacturing process. ... Because Yugwa, a traditional Korean confectionery, has been manufactured manually, and its soaking step
This study was performed to improve of Health Functional Food(HFF) through investigating the label system ... As 58.8% of the total consumers answered that the manufacturers marked the nutrition · function claim ... to contribute in improving the label system of HFF, rising reliability and perception of consumer.
manufacturers and public policy of safety”. ... wet towels used in food services (39 from sanitary wet towel treatment business, 55 from food services ... detection of bacterial counts.
faced during manufactureof traditionally fermented soybean products. ... aureus, major food poisoning species in soybean products. ... control of Bacillus cereus and the reduction of biogenic amines.
The term „slow fashion‟ was first used by Kate Fletcher and shares several characteristics with slow food ... The manufacturers of fast fashion brands struggle to provide innovative merchandise in their preferred ... Zara has been criticized for numerous violations in manufacturing practice, including a lack of hygiene