Displaying publications 1 - 20 of 104 in total

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  1. Yap WH, Goh BH
    Molecules, 2023 Jun 29;28(13).
    PMID: 37446751 DOI: 10.3390/molecules28135089
    Biofunctional molecules with pharmacological activities are reported in various fields of application, including in the pharmaceutical, cosmetics, nutraceuticals, agriculture, and food industries [...].
    Matched MeSH terms: Food Industry*
  2. Garton K, Kraak V, Fanzo J, Sacks G, Vandevijvere S, Haddad L, et al.
    Public Health Nutr, 2022 Sep;25(9):2353-2357.
    PMID: 35570707 DOI: 10.1017/S1368980022001173
    There is widespread agreement among experts that a fundamental reorientation of global, regional, national and local food systems is needed to achieve the UN Sustainable Development Goals Agenda and address the linked challenges of undernutrition, obesity and climate change described as the Global Syndemic. Recognising the urgency of this imperative, a wide range of global stakeholders - governments, civil society, academia, agri-food industry, business leaders and donors - convened at the September 2021 UN Food Systems Summit to coordinate numerous statements, commitments and declarations for action to transform food systems. As the dust settles, how will they be pieced together, how will governments and food corporations be held to account and by whom? New data, analytical methods and global coalitions have created an opportunity and a need for those working in food systems monitoring to scale up and connect their efforts in order to inform and strengthen accountability actions for food systems. To this end, we present - and encourage stakeholders to join or support - an Accountability Pact to catalyse an evidence-informed transformation of current food systems to promote human and ecological health and wellbeing, social equity and economic prosperity.
    Matched MeSH terms: Food Industry/methods
  3. Kelly B, Backholer K, Boyland E, Kent MP, Bragg MA, Karupaiah T, et al.
    Curr Nutr Rep, 2023 Mar;12(1):14-25.
    PMID: 36746878 DOI: 10.1007/s13668-023-00450-7
    PURPOSE OF REVIEW: Protecting children from unhealthful food marketing is a global priority policy for improving population diets. Monitoring the nature and extent of children's exposure to this marketing is critical in policy development and implementation. This review summarises contemporary approaches to monitor the nature and extent of food marketing to support policy reform.

    RECENT FINDINGS: Monitoring approaches vary depending on the stage of progress of related policy implementation, with resource implications and opportunity costs. Considerations include priority media/settings. marketing techniques assessed, approach to classifying foods, study design and if exposure assessments are based on media content analyses or are estimated or observed based on children's media use. Current evidence is largely limited to high-income countries and focuses on content analyses of TV advertising. Ongoing efforts are needed to support monitoring in low-resource settings and to progress monitoring to better capture children's actual exposures across media and settings.

    Matched MeSH terms: Food Industry*
  4. Mohammed NK, Tan CP, Manap YA, Muhialdin BJ, Hussin ASM
    Molecules, 2020 Aug 26;25(17).
    PMID: 32858785 DOI: 10.3390/molecules25173873
    The application of the spray drying technique in the food industry for the production of a broad range of ingredients has become highly desirable compared to other drying techniques. Recently, the spray drying technique has been applied extensively for the production of functional foods, pharmaceuticals and nutraceuticals. Encapsulation using spray drying is highly preferred due to economic advantages compared to other encapsulation methods. Encapsulation of oils using the spray drying technique is carried out in order to enhance the handling properties of the products and to improve oxidation stability by protecting the bioactive compounds. Encapsulation of oils involves several parameters-including inlet and outlet temperatures, total solids, and the type of wall materials-that significantly affect the quality of final product. Therefore, this review highlights the application and optimization of the spray drying process for the encapsulation of oils used as food ingredients.
    Matched MeSH terms: Food Industry*
  5. Jawan R, Abbasiliasi S, Mustafa S, Kapri MR, Halim M, Ariff AB
    Probiotics Antimicrob Proteins, 2021 04;13(2):422-440.
    PMID: 32728855 DOI: 10.1007/s12602-020-09690-3
    Determination of a microbial strain for the joining into sustenance items requires both in vitro and in vivo assessment. A newly isolated bacteriocin-like inhibitory substance (BLIS) producing lactic acid bacterium, Lactococcus lactis Gh1, was isolated from a traditional flavour enhancer and evaluated in vitro for its potential applications in the food industry. Results from this study showed that L. lactis was tolerant to NaCl (≤ 4.0%, w/v), phenol (≤ 0.4%, w/v), 0.3% (w/v) bile salt, and pH 3. BLIS from L. lactis showed antimicrobial activity against Listeria monocytogenes ATCC 15313 and was susceptible to 10 types of antibiotics. The absence of haemolytic activity and the presence of acid phosphatase and naphthol-AS-BI-phosphohydrolase were observed in L. lactis. L. lactis could coagulate milk and showed a negative response to amylolytic and proteolytic activities and did not secrete β-galactosidase. The antimicrobial activity of BLIS was completely abolished at 121 °C. The BLIS was conserved at 4 °C in BHI and MRS medium up to 6-4 months, respectively. BLIS activity was more stable in BHI as compared to MRS after four freeze-thaw cycles and was not affected by a wide range of pH (pH 4-8). BLIS was sensitive to proteinase k and resistant to catalase and trypsin. The antimicrobial activity was slightly reduced by acetone, ethanol, methanol, and acetonitrile at 10% (v/v) and also towards Tween-80, urea, and NaCl 1% (v/v). Results from this study have demonstrated that L. lactis has a vast potential to be applied in the food industry, such as for the preparation of starter culture, functional foods, and probiotic products.
    Matched MeSH terms: Food Industry*
  6. Abraham SCE
    Family Practitioner, 1977;2:61-63.
    Matched MeSH terms: Food Industry
  7. Roslina Jawan, Sahar Abbasiliasi, Shuhaimi Mustafa, Murni Halim, Arbakariya Ariff
    MyJurnal
    Probiotics are live, microbial cells with several beneficial health effects on humans. The beneficial effect of probiotics mainly depends on their survival in the gastrointestinal tract. The health-promoting properties of certain LAB inhabiting the human gastrointestinal tract encouraged the food industry to develop new functional food products containing probiotic. Selection of a microbial strain for the incorporation into food products requires both in vitro and in vivo evaluations
    Matched MeSH terms: Food Industry
  8. Meftah, H., Mohd Azimin, E.
    MyJurnal
    Foreign bodies in packaged foods may pose both a safety risk and a risk of perceived degradation of
    quality. When food products are manufactured or packaged, small foreign objects might end up in the product. It is naturally desirable for the food industry that all foreign bodies are detected and removed before they reach customers. In this study, the ultrasonic method was used to detect the foreign bodies in canned foods. In order to establish a technical concept for the detection of foreign bodies in canned foods, an experimental investigation was carried out using pulse-echo ultrasonic testing. A number of simulated foreign object pieces were deliberately put inside the canned food and the results were analyzed. The approach demonstrates that ultrasound has potential for application in many industrial food packaging environments where foreign objects need to be detected. Indeed, detection up to 4 millimeter foreign body size has been done for rock and metal foreign bodies.
    Matched MeSH terms: Food Industry
  9. Khomsaton Abu Bakar, Selambakkannu, Sarala, Jamaliah Sharif, Khairul Zaman Mohd Dahlan, Ming, Ting Teo, Natasha lsnin, et al.
    MyJurnal
    The combination of irradiation and biological technique was chosen to study COD, BOD5 and colour removal from textiles effluent in the presence of food industry wastewater. Two biological treatments, the first consisting a mix of non irradiated textile and food industry wastewater and the second a mix of irradiated textiles wastewater and food industry wastewater were operated in parallel. Reduction percentage of COD in textiles wastewater increased from 29.4% after radiation to 62.4% after further undergoing biological treatment. After irradiation, the BOD5 of textiles wastewater was reduced by 22.1%, but reverted to the original value of 36mg/1 after undergoing biological treatment. Colour had decreased from 899.5 ADMI to 379.3 ADM1 after irradiation and continued to decrease to 109.3 ADMI after passing through biological treatment.
    Matched MeSH terms: Food Industry
  10. Lau, E., Hamzah, S.N.Z., Sallih, S.A., Arip, M.A.
    MyJurnal
    This study explores the relationship between the total exports and total imports of the food industry in Sarawak from 1961 through 2007. We examined the sample period of the pre-1997 crisis (1961-1996) and the full sample period (1961-2007) to investigate disparities for pre-crisis sample. Analysis was carried out using standard econometric procedure and Dynamic OLS estimation for the annual observations of the two sample period. This study’s major findings are: (1) long run relationships were detected in the full sample period whereas they were absent in the pre-crisis period; (2) imbalances in food were found to be weakly sustainable for the full sample; (3) for every ringgit increase in imports, exports rose by RM0.803 for the full sample, revealing that imports grew at a rate faster than exports. This finding suggests that reducing the size of imports may improve imbalances in Sarawak’s food industry.
    Matched MeSH terms: Food Industry
  11. Hassan, S.H., John Kua, S.B., Harun, H.
    MyJurnal
    The attention on genetically modified (GM) food industry is increasing due to the flourishing
    of biotechnology. However, there are some debates on the associated benefits and risks of
    employing modification technology in food industry. This study strives to examine the causes
    that determine consumers’ benefit and risk perceptions on GM foods. Besides, the influence of
    perceived benefit and risk of GM food on consumers’ attitude is investigated. The empirical
    results of this study showed that GM food knowledge, and GM food characteristics have been
    acting as important predictors of both benefits and risks perceptions. Further, it is also found
    that perceived benefits showed significant positive influence on attitude, and attitude affects
    purchase intention towards GM food. Research implications to policy makers, scientists, and
    market practitioners are covered, in which suggestions and recommendations are provided
    to these parties. Lastly, research implications and recommendations to future research are
    discussed.
    Matched MeSH terms: Food Industry
  12. Ng S, Sacks G, Kelly B, Yeatman H, Robinson E, Swinburn B, et al.
    Global Health, 2020 04 17;16(1):35.
    PMID: 32303243 DOI: 10.1186/s12992-020-00560-9
    BACKGROUND: The aim of this study was to assess the commitments of food companies in Malaysia to improving population nutrition using the Business Impact Assessment on population nutrition and obesity (BIA-Obesity) tool and process, and proposing recommendations for industry action in line with government priorities and international norms.

    METHODS: BIA-Obesity good practice indicators for food industry commitments across a range of domains (n = 6) were adapted to the Malaysian context. Euromonitor market share data was used to identify major food and non-alcoholic beverage manufacturers (n = 22), quick service restaurants (5), and retailers (6) for inclusion in the assessment. Evidence of commitments, including from national and international entities, were compiled from publicly available information for each company published between 2014 and 2017. Companies were invited to review their gathered evidence and provide further information wherever available. A qualified Expert Panel (≥5 members for each domain) assessed commitments and disclosures collected against the BIA-Obesity scoring criteria. Weighted scores across domains were added and the derived percentage was used to rank companies. A Review Panel, comprising of the Expert Panel and additional government officials (n = 13), then formulated recommendations.

    RESULTS: Of the 33 selected companies, 6 participating companies agreed to provide more information. The median overall BIA-Obesity score was 11% across food industry sectors with only 8/33 companies achieving a score of > 25%. Participating (p foods.

    CONCLUSIONS: This is the first BIA-Obesity study to benchmark the population nutrition commitments of major food companies in Asia. Commitments of companies were generally vague and non-specific. In the absence of strong government regulation, an accountability framework, such as provided by the BIA-Obesity, is essential to monitor and benchmark company action to improve population nutrition.

    Matched MeSH terms: Food Industry/legislation & jurisprudence; Food Industry/organization & administration; Food Industry/statistics & numerical data*
  13. Chilakamarry CR, Mimi Sakinah AM, Zularisam AW, Sirohi R, Khilji IA, Ahmad N, et al.
    Bioresour Technol, 2022 Jan;343:126065.
    PMID: 34624472 DOI: 10.1016/j.biortech.2021.126065
    The increase in solid waste has become a common problem and causes environmental pollution worldwide. A green approach to valorise solid waste for sustainable development is required. Agricultural residues are considered suitable for conversion into profitable products through solid-state fermentation (SSF). Agricultural wastes have high organic content that is used as potential substrates to produce value-added products through SSF. The importance of process variables used in solid-phase fermentation is described. The applications of SSF developed products in the food industry as flavouring agents, acidifiers, preservatives and flavour enhancers. SSF produces secondary metabolites and essential enzymes. Wastes from agricultural residues are used as bioremediation agents, biofuels and biocontrol agents through microbial processing. In this review paper, the value addition of agricultural wastes by SSF through green processing is discussed with the current knowledge on the scenarios, sustainability opportunities and future directions of a circular economy for solid waste utilisation.
    Matched MeSH terms: Food Industry
  14. 'Aqilah NMN, Rovina K, Felicia WXL, Vonnie JM
    Molecules, 2023 Mar 14;28(6).
    PMID: 36985603 DOI: 10.3390/molecules28062631
    The food production industry is a significant contributor to the generation of millions of tonnes of waste every day. With the increasing public concern about waste production, utilizing the waste generated from popular fruits and vegetables, which are rich in high-added-value compounds, has become a focal point. By efficiently utilizing food waste, such as waste from the fruit and vegetable industries, we can adopt a sustainable consumption and production pattern that aligns with the Sustainable Development Goals (SDGs). This paper provides an overview of the high-added-value compounds derived from fruit and vegetable waste and their sources. The inclusion of bioactive compounds with antioxidant, antimicrobial, and antibrowning properties can enhance the quality of materials due to the high phenolic content present in them. Waste materials such as peels, seeds, kernels, and pomace are also actively employed as adsorbents, natural colorants, indicators, and enzymes in the food industry. Therefore, this article compiles all consumer-applicable uses of fruit and vegetable waste into a single document.
    Matched MeSH terms: Food Industry
  15. Dapari R, Mahfot MH, Chiu Yan Yee F, Ahmad ANI, Magayndran K, Ahmad Zamzuri M'I, et al.
    PLoS One, 2023;18(11):e0293987.
    PMID: 37943862 DOI: 10.1371/journal.pone.0293987
    INTRODUCTION: Malaysia's gross domestic product is heavily influenced by the food and beverage sector and the contribution of the industry to the national economy is expected to increase in the coming years. Thus, the need for employees in the food industry will continue to rise as this sector grows. Nevertheless, employees in the food industry are exposed to various occupational hazards that can lead to occupational injuries, mainly related to kitchen work. Given the increasing number of employees in the food industry and the rising trend of occupational injuries, this study was conducted to determine the prevalence of recent occupational injuries and their associated factors and predictors among food industry workers.

    METHODS: This cross-sectional study was conducted in 2023 among food industry workers in Selangor, Malaysia. The respondents were sampled using a multistage random sampling method. Data were collected via online self-administered questionnaires and analysed using descriptive statistics and logistic regression models in the SPSS software, version 25.

    RESULTS: A total of 250 responses were received from 342 samples, with an overall response rate of 73.0%. The prevalence of recent occupational injuries among food industry workers was 44.8%. Statistically, significant associations were present between occupational injuries and alcohol consumption (p = 0.001), poor knowledge (p = 0.031), poor compliance (p = 0.021), poor safety management (p = 0.021), poor safety training (p = 0.002), poor safety culture (p = 0.003), physical exposure (p < 0.001), and ergonomic exposure (p = 0.009). The predictors for recent occupational injuries among food industry workers were Malay (adjusted Odds Ratio; aOR = 2.60, p = 0.027, 95% Confidence Interval; CI = 1.116, 6.035), alcohol consumption (aOR = 5.31, p = 0.001, 95% CI = 2.042, 13.779), poor knowledge (aOR = 1.98, p = 0.032, 95% CI = 1.059, 3.691), poor safety culture (aOR = 2.44, p = 0.002, 95% CI = 1.372, 4.342), and exposure to physical hazards (aOR = 8.88, p < 0.001, 95% CI = 3.031, 26.014).

    CONCLUSION: This study has found a high prevalence of occupational injuries among food industry workers, thereby highlighting the importance of addressing alcohol consumption, improving worker knowledge, enhancing work safety culture, and better control measures on exposure to physical hazards, especially among Malay workers. By prioritising these factors, employers can create safer work environments and minimise the risk of occupational injuries.

    Matched MeSH terms: Food Industry
  16. Rusmita SA, Zulaikha S, Mazlan NS, Mohd Dali NRSB, Cahyono EF, Ramadhani I
    PLoS One, 2023;18(11):e0286629.
    PMID: 38011115 DOI: 10.1371/journal.pone.0286629
    The market for the halal food and beverage industry sector has experienced rapid growth in recent years, which indicate excellent investment opportunities. This paper examine the effect of Technical Efficiency (TE) on firm value in 5 selected influential countries in halal food and beverage sector based on Global Islamic Economy Report 2020. Two steps estimation was used to run the data, using the Stochastic Frontier Analysis (SFA) model to determine the company's TE and panel data to test the effect of TE through firm value. The results show that Indonesia has the highest score for TE (62%), followed by Pakistan (59%), South Africa (57%), Malaysia (55%), and Singapore (52%), which means, in general, there is inefficiency in allocating resources over 38% up to 48% and needs to be improved by halal food and beverage companies in. Regarding panel data, all countries sample except Pakistan highlight that TE significantly affect company value. It indicates that the crucial part of managing efficiency can be a sign in stock market performance. The result shows that company managers should set efficiency strategies to their business process for creating sustainability and increase their value in the capital market. As for investors, this TE can be used as an indicator before choosing company stocks; if the company is efficient, then it is worthy of being one of the portfolio assets. Form the government side, the finding can help them to set appropriate policy setting to boost halal food and beverages industry such as giving subsidy or incentive to increase the efficiency ability of halal food and beverage companies and identify the industry's strength by comparing the result of TE between 5 countries.
    Matched MeSH terms: Food Industry
  17. Boey PL, Maniam GP, Hamid SA
    J Oleo Sci, 2009;58(10):499-502.
    PMID: 19745576
    Aquaculture activity has increased the population of crab, hence increasing the generation of related wastes, particularly the shell. In addition, the number of molting process in crabs compounds further the amount of waste shell generated. As such, in the present work, the application of the waste crab shell as a source of CaO in transesterification of palm olein to biodiesel (methyl ester) was investigated. Preliminary XRD results revealed that thermally activated crab shell contains mainly CaO. Parametric study has been investigated and optimal conditions were found to be methanol/oil mass ratio, 0.5:1; catalyst amount, 4 wt. %; and reaction temperature, 338 K. As compared to laboratory CaO, the catalyst from waste crab shell performs well, thus creating another low-cost catalyst source for producing biodiesel as well as adding value to the waste crab shell. Reusability of crab shell CaO has also been studied and the outcome confirmed that the catalyst is capable to be reutilized up to 11 times, without any major deterioration.
    Matched MeSH terms: Food Industry*
  18. Leong WF, Che Man YB, Lai OM, Long K, Misran M, Tan CP
    J Agric Food Chem, 2009 Sep 23;57(18):8426-33.
    PMID: 19694442 DOI: 10.1021/jf901853y
    The purpose of this study was to optimize the parameters involved in the production of water-soluble phytosterol microemulsions for use in the food industry. In this study, response surface methodology (RSM) was employed to model and optimize four of the processing parameters, namely, the number of cycles of high-pressure homogenization (1-9 cycles), the pressure used for high-pressure homogenization (100-500 bar), the evaporation temperature (30-70 degrees C), and the concentration ratio of microemulsions (1-5). All responses-particle size (PS), polydispersity index (PDI), and percent ethanol residual (%ER)-were well fit by a reduced cubic model obtained by multiple regression after manual elimination. The coefficient of determination (R(2)) and absolute average deviation (AAD) value for PS, PDI, and %ER were 0.9628 and 0.5398%, 0.9953 and 0.7077%, and 0.9989 and 1.0457%, respectively. The optimized processing parameters were 4.88 (approximately 5) homogenization cycles, homogenization pressure of 400 bar, evaporation temperature of 44.5 degrees C, and concentration ratio of microemulsions of 2.34 cycles (approximately 2 cycles) of high-pressure homogenization. The corresponding responses for the optimized preparation condition were a minimal particle size of 328 nm, minimal polydispersity index of 0.159, and <0.1% of ethanol residual. The chi-square test verified the model, whereby the experimental values of PS, PDI, and %ER agreed with the predicted values at a 0.05 level of significance.
    Matched MeSH terms: Food Industry/methods*
  19. Sacks G, Vanderlee L, Robinson E, Vandevijvere S, Cameron AJ, Ni Mhurchu C, et al.
    Obes Rev, 2019 11;20 Suppl 2:78-89.
    PMID: 31317645 DOI: 10.1111/obr.12878
    Addressing obesity and improving the diets of populations requires a comprehensive societal response. The need for broad-based action has led to a focus on accountability of the key factors that influence food environments, including the food and beverage industry. This paper describes the Business Impact Assessment-Obesity and population-level nutrition (BIA-Obesity) tool and process for benchmarking food and beverage company policies and practices related to obesity and population-level nutrition at the national level. The methods for BIA-Obesity draw largely from relevant components of the Access to Nutrition Index (ATNI), with specific assessment criteria developed for food and nonalcoholic beverage manufacturers, supermarkets, and chain restaurants, based on international recommendations and evidence of best practices related to each sector. The process for implementing the BIA-Obesity tool involves independent civil society organisations selecting the most prominent food and beverage companies in each country, engaging with the companies to understand their policies and practices, and assessing each company's policies and practices across six domains. The domains include: "corporate strategy," "product formulation," "nutrition labelling," "product and brand promotion," "product accessibility," and "relationships with other organisations." Assessment of company policies is based on their level of transparency, comprehensiveness, and specificity, with reference to best practice.
    Matched MeSH terms: Food Industry/standards*
  20. Farouk MM, Al-Mazeedi HM, Sabow AB, Bekhit AE, Adeyemi KD, Sazili AQ, et al.
    Meat Sci, 2014 Nov;98(3):505-19.
    PMID: 24973207 DOI: 10.1016/j.meatsci.2014.05.021
    There are many slaughter procedures that religions and cultures use around the world. The two that are commercially relevant are the halal and kosher methods practiced by Muslims and Jews respectively. The global trade in red meat and poultry produced using these two methods is substantial, thus the importance of the quality of the meat produced using the methods. Halal and kosher slaughter per se should not affect meat quality more than their industrial equivalents, however, some of their associated pre- and post-slaughter processes do. For instance, the slow decline in blood pressure following a halal pre-slaughter head-only stun and neck cut causes blood splash (ecchymosis) in a range of muscles and organs of slaughtered livestock. Other quality concerns include bruising, hemorrhages, skin discoloration and broken bones particularly in poultry. In addition to these conventional quality issues, the "spiritual quality" of the meat can also be affected when the halal and kosher religious requirements are not fully met during the slaughter process. The nature, causes, importance and mitigations of these and other quality issues related to halal and kosher slaughtering and meat production using these methods are the subjects of this review.
    Matched MeSH terms: Food Industry*
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