Zobrazeno 1 - 10
of 163
pro vyhledávání: '"confectionery industry"'
Autor:
Dujković Tatjana D., Danilov Ivana S., Vlajkov Vanja R., Gladikostić Nevena B., Dmitrović Selena Ž., Lukić Nataša Lj., Jokić Aleksandar I., Grahovac Jovana A.
Publikováno v:
Acta Periodica Technologica, Vol 2024, Iss 55, Pp 235-245 (2024)
Confectionery industry wastewater contains substantial amounts of organic and inorganic matter, posing a significant environmental burden. Microbial bioconversion offers a promising solution by utilizing these nutrients to produce value-added prod
Externí odkaz:
https://doaj.org/article/30ea6cbde6b94296b05a6e18a9348bbf
Publikováno v:
Journal of Entrepreneurship, Management and Innovation. 18(3):135-171
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=1062052
Autor:
Kupalova Halyna I., Artyukh Tatyana M., Bukharina Liudmyla M., Goncharenkо Nataliia V., Demіanenko Kateryna A.
Publikováno v:
Management Systems in Production Engineering, Vol 30, Iss 1, Pp 27-37 (2022)
The article deals of assessing the competitiveness of enterprises in the confectionery industry to improve information and analytical support of ecological management. A unified methodology for assessing the competitiveness of business entities in th
Externí odkaz:
https://doaj.org/article/90dcf1551b2043beb7a082c8cb0a6b30
Publikováno v:
Journal of Entrepreneurship, Management and Innovation, Vol 18, Iss 3, Pp 135-171 (2022)
PURPOSE: The theoretical aim of this study is to explore the nature of the “technological innovation–labor market” relationships presented recently in the literature, based on publications indexed in the Scopus and Web of Science databases. The
Externí odkaz:
https://doaj.org/article/c8f4448206e9458aa614263037275f4d
Autor:
Zh. M. Korzovatykh
Publikováno v:
Вестник университета, Vol 0, Iss 6, Pp 77-82 (2020)
The need for further development of accounting and analytical support for management accounting in order to improve the organization management has been substantiated. The provisions and conclusions formed in the scientific works of Russian scientist
Externí odkaz:
https://doaj.org/article/f56e96b93050492884edbec46558a161
Autor:
Mohammad Tarahi, Malihe Mohamadzade Fakhr-davood, Shiva Ghaedrahmati, Sahar Roshanak, Fakhri Shahidi
Publikováno v:
Foods, Vol 12, Iss 7, p 1478 (2023)
The customer demand for healthier, fortified, and vegan products has recently received much attention. In this study, the vitamin C content, total phenolic compounds, total flavonoid, and anthocyanin, as well as the antioxidant activity of Jaban wate
Externí odkaz:
https://doaj.org/article/bea9f40e634242e9887904fd5deeb2a6
Publikováno v:
Техника и технология пищевых производств, Vol 50, Iss 1, Pp 79-86 (2020)
Introduction. Rose hips are rich in macro- and micronutrients. Unfortunately, heat treatment destroys most nutrients. Ultrasonic technologies make it possible to reduce the drying time and lower the temperature regime. The research objective was to a
Externí odkaz:
https://doaj.org/article/684685590ce548c9b29d19063ef2cf20
Autor:
Loboda Maryna O.
Publikováno v:
Bìznes Inform, Vol 3, Iss 506, Pp 46-52 (2020)
Competitiveness is viewed as a key criterion for evaluating the success of confectionery companies. The analysis of indicators of the total volumes of Ukraine’s foreign trade with bakery, flour, confectionery and similar products for the last three
Externí odkaz:
https://doaj.org/article/abeafab9de1c4fd9b79c713f665f87b5
Publikováno v:
Energies, Vol 16, Iss 1, p 571 (2023)
Production and consumption of confectionery products have increased worldwide, thus, effective management of wastewater produced is now an important issue. The confectionery high-load sewage was explored for biogas production in an innovative-design
Externí odkaz:
https://doaj.org/article/8569dc3cc6734f8598c8fca9332c614f