Impact of Ohmic Processing on Food Quality and Composition

2019 ◽  
pp. 1-26
Author(s):  
Mehrdad Niakousari ◽  
Sara Hedayati ◽  
Hadi Hashemi Gahruie ◽  
Ralf Greiner ◽  
Shahin Roohinejad
Keyword(s):  
Food Quality

Food quality and cognition: Effects of a purified, refined diet on performance on a progressive ratio schedule in rats

2013 ◽  
Author(s):  
Aaron P. Blaisdell ◽  
Matthew Yan Lam Lau ◽  
Cynthia Fast ◽  
Katie Telminova ◽  
Boyang Fan ◽  
...  
Keyword(s):  
Food Quality ◽  
Progressive Ratio ◽  
Ratio Schedule ◽  
Progressive Ratio Schedule

Managing Service Quality, Food Quality, Price Fairness and Customer Retention: A Holistic Perspective

2020 ◽  
Vol 2 (1) ◽  
pp. 1-5
Author(s):  
Ammar Ahmed ◽  
Rafat Naseer ◽  
Muhammad Asadullah ◽  
Hadia Khan
Keyword(s):  
Service Quality ◽  
Food Quality ◽  
Service Sector ◽  
Customer Retention ◽  
Price Fairness ◽  
Policy Makers ◽  
Restaurant Management ◽  
The Subject ◽  
Research Propositions ◽  
The Impact

In this competitive environment, organizations strive to satisfy their customer by providing best quality service at affordable and fair prices with a view to enhance their revenues. To achieve the objective of revenue maximization, organizations strive to identify the factors that help them in retaining their customers. Drawing from the signalling theory of marketing, the current study proposes a novel conceptual model representing the impact of service quality with food quality and price fairness on customer retention in restaurant sector of Pakistan. The paper underlines an important arena of knowledge for academicians as well as organizational scientists on the subject. On the basis of literature available on the variables understudy, the present study forwards eight research propositions worthy of urgent scholarly attention. The conceptualized model of the present article can also be viewed significant in unleashing further avenues for the restaurant management entities, policy makers and future researchers in the domain of managing in the service sector businesses.

DAMPAK UTILITARIAN VALUE DAN EXPERIENTIAL MARKETING TERHADAP CUSTOMER SATISFACTION DAN REVISIT INTENTION

2017 ◽  
Vol 2 (2) ◽  
pp. 121-130
Author(s):  
Harimurti Wulanjani ◽  
Derriawan Derriawan
Keyword(s):  
Customer Satisfaction ◽  
Food Quality ◽  
Quantitative Method ◽  
Experiential Marketing ◽  
Purposive Sampling ◽  
Revisit Intention ◽  
Utilitarian Value

This research was conducted in the Restaurant area of Taman Kencana Bogor Restaurant with a view to determining whether the attribute Experiential Marketing and Food Quality on Customer Satisfaction, which in the end as a determinant Revisit Intention Customers in Region Restaurants Taman Kencana Bogor. The method used is a descriptive quantitative method, samples of this study were 200 respondents as the basic criteria for SEM, all the respondent collected by purposive sampling. These results indicate that the variable Experential Marketing and Food Quality has a positive and significant impact on Customer Satisfaction, as well as variable Experiential Marketing, Food Quality and Customer Satisfaction after testing has a positive and significant effect on the variable Revisit Intention. Keywords: revisit intention, experiential marketing, food quality, customer satisfaction

MAIN DIRECTIONS OF EU LEGISLATION DEVELOPMENT IN THE FIELD OF PESTICIDES REGULATION

2020 ◽  
pp. 41-52
Author(s):  
E. V. Tarasova
Keyword(s):  
Quality Control ◽  
Endocrine Disruptors ◽  
Food Quality ◽  
Eu Legislation ◽  
Food Quality Control

The article provides an overview of the main directions of development of EU legislation in the field of pesticides regulation. Special attention is paid to the problems of neonicotinoids, glyphosate, endocrine disruptors, and food quality control for the content of residual amounts of pesticides.

A single-product crystallization scheme

2011 ◽  
pp. 25-29
Author(s):  
Mike Inkson ◽  
Philip Antier ◽  
Malcolm Topfer
Keyword(s):  
Activated Carbon ◽  
Food Quality ◽  
High Purity ◽  
Double Effect ◽  
Target Color ◽  
Medium Size ◽  
Single Product ◽  
Run Off ◽  
Raw Sugar ◽  
Stage Crystallization

During the SIT conference in Dubai 2005 a single strike crystallization scheme model based on the way that Russian beet factory operated when refining raw sugar was proposed and suggested that it would be particularly suitable for medium size refineries up to about 2000 t/d RSO (refined sugar output). Now there is operational a 1700 t/d RSO stand-alone refinery that uses the scheme. It melts up to VHP raw sugar with 1200 IU (ICUMSA units) and runs carbonatation followed by a light dosing of PAC (powdered activated carbon) as necessary then double effect evaporation to produce fine liquor. Target color for the fine liquor is 340 IU. The centrifugal run-off needs to be segregated into the higher purity, lower color (so-called white) and lower purity, higher color (so called ‘green’) run-off. The white run-off (about 75%) is sent to white crystallization. The remaining 25% (green run-off) is sent to a three-stage crystallization recovery but, given the high purity regime without affination, the ‘A’ sugar is melted back to fine liquor having been crystallized and purged as if food quality. The results presented in the paper show that the refinery is operating broadly as predicted, producing a refined sugar to EEC 2 standard.

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