Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Lone Jespersen"'
Autor:
Shingai P. Nyarugwe, Lone Jespersen
Publikováno v:
Heliyon, Vol 10, Iss 12, Pp e32226- (2024)
Since its recognition as a plausible direction to assure food safety, food safety culture research has evolved with several commercial and scientific assessment tools developed to evaluate the food safety culture in food businesses. However, existing
Externí odkaz:
https://doaj.org/article/9f8bdfec30384e64a4b583c92cbaf0b7
Publikováno v:
Trends in Food Science & Technology. 96:13-20
Background\ud The topic of food safety culture and climate is growing attention from industry, researchers, standards owners and certification bodies. Authors use the terms food safety culture and climate, however, there are no unified definitions to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4928bd4ea14ae88730ff27c8b6286fea
https://doi.org/10.1016/j.tifs.2019.12.005
https://doi.org/10.1016/j.tifs.2019.12.005
Autor:
Rounaq Nayak, Lone Jespersen
Publikováno v:
Food Control. 142:109220
Purpose\ud The purpose of the paper is to present the first stage of work being undertaken to develop and evaluate a maturity framework designed to assess and benchmark the effectiveness, ability to achieve continuous improvement, and optimise proces
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa0daa292ca3bdf8ceae7bc3637d93b8
https://doi.org/10.1016/j.foodcont.2022.109220
https://doi.org/10.1016/j.foodcont.2022.109220
Autor:
Dave Harlan, Carol A. Wallace, Lone Jespersen, Mansel W. Griffiths, John Butts, Jeff Taylor, Greg Holler
Publikováno v:
Food Control. 98:367-379
Research into the connection between organizational effectiveness and culture has been documented since the early nineteen nineties. A connection between economic performance and organizational culture has been established directly linking strong cul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37b7dc5948720aae0c85a849ac4a72c2
https://doi.org/10.1016/j.foodcont.2018.11.041
https://doi.org/10.1016/j.foodcont.2018.11.041
Publikováno v:
Food Control. 82:42-47
The evaluation of food safety culture in a food company is influenced by human factors such as employees' tendency to respond to social desirability – a reflection of respondents' tendency to answer questions in a manner that will be viewed favorab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dde18c3011020b08778b755d40bd0114
https://doi.org/10.1016/j.foodcont.2017.06.010
https://doi.org/10.1016/j.foodcont.2017.06.010
Autor:
Carol A. Wallace, Lone Jespersen
Publikováno v:
Food research international (Ottawa, Ont.). 100(Pt 1)
The research evaluates maturity of food safety culture in five multi-national food companies using method triangulation, specifically self-assessment scale, performance documents, and semi-structured interviews. Weaknesses associated with each indivi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98623ab66287b08241c4f4ecd3f30b6d
https://pubmed.ncbi.nlm.nih.gov/28873684
https://pubmed.ncbi.nlm.nih.gov/28873684
Organizational culture is defined by dimensions and characteristics that can be used to measure food safety culture in food manufacturing through a food safety maturity model. Maturity models from quality, health care, and information technology have
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6fc57b4bcfffa3a52ede9849f46fdffb
https://clok.uclan.ac.uk/13753/1/1-s2.0-S0956713516300317-main.pdf
https://clok.uclan.ac.uk/13753/1/1-s2.0-S0956713516300317-main.pdf
Publikováno v:
Journal of Agricultural and Food Chemistry. 53:9182-9185
Development in the glass transition temperature, Tg, to reach a stabilized value for amorphous lactose stored at 5, 25, and 38 degrees C at different water activities varying from aw = 0.21 to 0.59 was followed by differential scanning calorimetry. C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c87c54b51c34a3f363623ca510794759
https://doi.org/10.1021/jf0508394
https://doi.org/10.1021/jf0508394
Publikováno v:
Packaging Technology and Science. 18:265-272
The oxygen transmission rate (OTR) of packaging materials used for modified atmosphere packaging (MAP) of chilled products varies extensively with temperature, relative humidity (RH) and material thickness after the thermoforming of packages. Two dif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c86b98a4db49c2d7d1b3f7e4c04f1d5c
https://doi.org/10.1002/pts.697
https://doi.org/10.1002/pts.697
Publikováno v:
European Food Research and Technology. 220:261-266
The stabilities of three natural blue colorants—gardenia blue, phycocyanin and indigo—toward heat and light were studied in simple solutions of various pH. Gardenia blue was found to be stable at temperatures up to 80 °C in aqueous solution at p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f1eb8f7bcead9a05b1e918c7fb1b1c7
https://doi.org/10.1007/s00217-004-1062-7
https://doi.org/10.1007/s00217-004-1062-7