Food Texture — Definition, Measurement and Relation to Other Food Quality Attributes

1973 ◽  
pp. 1-9 ◽  
Author(s):  
Amihud Kramer
Keyword(s):  
Food Quality ◽  
Quality Attributes ◽  
Food Texture

Exploring the antecedents and consequences of the coffee quality of Starbucks: a case study

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Won Seok Lee ◽  
Jiwoo Jung ◽  
Joonho Moon
Keyword(s):  
Food Quality ◽  
Brand Loyalty ◽  
Structural Equation ◽  
Quality Attributes ◽  
Equation Model ◽  
Amazon Mechanical Turk ◽  
Price Fairness ◽  
Brand Love ◽  
Content Type ◽  
Antecedents And Consequences

PurposeThe purpose of this study is to analyze the influence of coffee quality on brand preference and loyalty using Starbucks as a study subject. The determinants of coffee food healthiness are also investigated.Design/methodology/approachFood quality measures are composed of healthiness, taste, customization, price fairness and convenience. Hygiene and nutrition disclosure were examined as determinants of food healthiness. The highlighted food quality attributes were brand love and brand loyalty. Data were collected using Amazon Mechanical Turk. A total of 431 observations were used for data analysis. A structural equation model was conducted for hypotheses testing.FindingsThe results revealed that healthiness is positively associated with hygiene and nutrition disclosure. Brand love is also significantly influenced by healthiness, taste, customization and price fairness. Moreover, taste and price fairness appeared to be essential determinants of Starbucks brand loyalty.Originality/valueThis study scrutinized food quality in the domain of coffee business, and presented implications for the business. Data collected in this study contributed to the literature by revealing quality attributes of coffee and its determinants and also showing the significant relationship between coffee food quality, brand love and brand loyalty.

Chinese consumer preference for processed food quality attributes and the impact of trust in information sources

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Erpeng Wang ◽  
Zhifeng Gao ◽  
Xuqi Chen
Keyword(s):  
Food Quality ◽  
Private Information ◽  
Information Sources ◽  
Consumer Preference ◽  
Quality Attributes ◽  
Processed Food ◽  
Sources Of Information ◽  
Content Type ◽  
And Behavior ◽  
The Impact

PurposeThe purpose of this paper is to determine important attributes of processed food, consumers’ trust in different information resources, and the impact of trust, demographic and behavior variables on the preference of processed food attributes among Chinese consumers.Design/methodology/approachData of 1,267 participants were collected from four cities in China. A five-point Likert scale was used to measure consumer preference for 12 juice attributes. Consumer trust in nine sources of information on product quality was measured. Cluster analysis was used to segment consumers into groups based on their preference for juice attributes and trust in information sources, respectively. A multinomial logistic model was used to determine the impact of trust, demographic and behavior variables on the preference of juice attributes.FindingsConsumers rate manufacture date, taste and food safety labels as the most important attributes of fruit juice products. Among different information sources, consumers place more trust in private information sources and traditional media. The low trust in different information sources impedes consumer preference for processed food quality attributes.Originality/valueThis research is among the few that examine consumer preference for processed food, such as juice. It identifies four distinct preference groups and trust groups, respectively, based on consumer preference for juice attributes and trust in different information sources. This paper provides important information for processed food companies and policymakers to effectively enact marketing strategies in China.

scholarly journals Are preferences for food quality attributes really normally distributed? An analysis using flexible mixing distributions

2018 ◽  
Vol 28 ◽  
pp. 10-27 ◽  
Author(s):  
Vincenzina Caputo ◽  
Riccardo Scarpa ◽  
Rodolfo M. Nayga ◽  
David L. Ortega
Keyword(s):  
Food Quality ◽  
Quality Attributes ◽  
Mixing Distributions ◽  
Normally Distributed

scholarly journals EFFECTS OF FOOD QUALITY, SERVICE QUALITY, PRICE, ENVIRONMENT, AND LOCATION TOWARDS CUSTOMER LOYALTY OF INDONESIA’S LOCAL FAST FOOD INDUSTRY

2019 ◽  
Vol 14 (3) ◽  
pp. 119
Author(s):  
Indryati Sunaryo
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Food Quality ◽  
Customer Loyalty ◽  
Fast Food ◽  
Food Industry ◽  
Quality Attributes ◽  
Mediating Effect ◽  
Fast Food Industry ◽  
Related Quality

This study aims to measure and analyze the effect of several restaurant-related quality attributes toward customer loyalty with a mediating effect from customer satisfaction in the local fast-food industry in Indonesia. The nature of local fast-food industry is different compared to its global counterpart, so a new perspective has to be taken into account. Based on literature review of previous studies, the quality attributes that are selected for this study are food quality, service quality, environment, price, and location. Data in this study were collected from the responses of 461 participants and analyzed using Structural Equation Model (SEM). The SEM result shows that only price and location significantly affect customer loyalty through customer satisfaction. When customer satisfaction is removed and restaurant-related quality attributes is directly tested towards customer loyalty, only price and food quality significantly affect customer loyalty. Both with and without mediating effect from customer satisfaction, price keeps influencing customer loyalty. This result is against the majority of fast-food customer loyalty studies which usually emphasize on food or service quality as the main factor that influences customer loyalty and customer satisfaction.

Aquaculture imports from Asia: an analysis of U.S. consumer demand for select food quality attributes

2014 ◽  
Vol 45 (5) ◽  
pp. 625-634 ◽  
Author(s):  
David L. Ortega ◽  
H. Holly Wang ◽  
Nicole J. Olynk Widmar
Keyword(s):  
Food Quality ◽  
Consumer Demand ◽  
Quality Attributes

scholarly journals Role of Information on Women Consumer Decision Making on Food Quality: An Analysis Based on Visual Presentation of Dairy Quality Attributes

2015 ◽  
Vol 10 (2) ◽  
pp. 109
Author(s):  
N.T. Thilakarathne ◽  
U.K. Jayasinghe-Mudalige ◽  
J.M.M. Udagama ◽  
J.C. Edirisinghe ◽  
H.M.L.K. Herath
Keyword(s):  
Decision Making ◽  
Food Quality ◽  
Visual Presentation ◽  
Quality Attributes ◽  
Consumer Decision Making ◽  
Consumer Decision ◽  
Role Of Information

Live, Eat, Love: life equilibrium as a driver of organic food purchase

2017 ◽  
Vol 119 (7) ◽  
pp. 1410-1422 ◽  
Author(s):  
Melika Husic-Mehmedovic ◽  
Maja Arslanagic-Kalajdzic ◽  
Selma Kadic-Maglajlic ◽  
Zlatan Vajnberger
Keyword(s):  
Food Quality ◽  
Structural Equation ◽  
Organic Food ◽  
Quality Attributes ◽  
Positive Influence ◽  
Purchase Intentions ◽  
Content Type ◽  
Food Purchase ◽  
Health Consciousness ◽  
Quality Dimensions

Purpose The purpose of this paper is to disentangle the effect of life equilibrium on organic food purchase intentions through a consideration of the evaluation of intrinsic and extrinsic food quality attributes. Furthermore, the study examines the role of health consciousness in achieving life equilibrium. Design/methodology/approach The conceptual framework was developed based on previous research and tested through a quantitative study with end consumers. The hypothesized relationships were tested using structural equation modelling. Findings The results obtained from this study show that the perceived quality associated with the intrinsic attributes of organic food mediates a positive influence of life equilibrium on consumers’ organic food purchase intentions. The study also confirms that life equilibrium mediates the effects of health consciousness on the evaluation of intrinsic and extrinsic food quality attributes. Research limitations/implications The theoretical contributions of the paper lie in uncovering the complex relationships that exist among health consciousness, life equilibrium, perceived organic food quality dimensions and purchase intentions and providing new evidence showing which perceived intrinsic organic food quality dimensions are relevant in shaping consumers’ purchase intentions. Practical implications The research results suggest that organic food managers should focus on developing stronger value propositions that are based more on intrinsic food quality characteristics and less on extrinsic ones. Originality/value This study recognizes the relevance of life equilibrium as a specific consumer lifestyle form, which drives organic food consumption through extrinsic and intrinsic food quality attributes.

Food quality attributes in drying

2006 ◽  
Vol 2 (2) ◽  
pp. 1-6 ◽  
Author(s):  
Shyam S Sablani
Keyword(s):  
Food Quality ◽  
Quality Attributes

scholarly journals Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes

2021 ◽  
Vol 8 ◽  
Author(s):  
Maximilian Gratz ◽  
Robert Sevenich ◽  
Thomas Hoppe ◽  
Felix Schottroff ◽  
Nevena Vlaskovic ◽  
...  
Keyword(s):  
Food Quality ◽  
Food Processing ◽  
Food Industry ◽  
Ohmic Heating ◽  
Quality Attributes ◽  
Carotenoid Content ◽  
Detectable Amount ◽  
Thermal Sterilization ◽  
Thermal Intensity

Pressure-enhanced sterilization (PES) and ohmic heating (OH) are two emerging sterilization techniques, currently lacking implementation in the food industry. However, both technologies offer significant benefits in terms of spore inactivation using reduced thermal intensity in food products, as well as minimized effects on sensory and nutritional profiles. In this study, PES and OH were tested based on possible food safety process windows in comparison to thermal retorting, to optimize the food quality of carrot-based purees. The following parameters related to food quality were tested: texture, carotenoid content, color, and detectable amount of food processing contaminants (FPC) formed. Application of the innovative sterilization techniques resulted in a better retention of color, texture, and carotenoids (for PES) as well as a reduced formation of food processing contaminants. Importantly, a significant reduction in the formation of furan and its derivates was observed, compared to the retorted samples. Hence, both sterilization technologies showed promising results in the mitigation of potential toxic processing contaminants and retention of quality attributes.

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