2 Preservation techniques, storage, stability, traceability, and other means to maintain food quality during the distribution chain

2021 ◽  
pp. 11-20
Author(s):  
Hanna-Leena Alakomi ◽  
Satu Salo ◽  
Elias Hakalehto
Keyword(s):  
Food Quality ◽  
Storage Stability ◽  
Distribution Chain

scholarly journals Status of Some Food Quality Prevalent in Niger: A Review

2019 ◽  
Vol 13 (6) ◽  
pp. 135
Author(s):  
Issoufou Amadou ◽  
Halima Oumarou Diadie ◽  
Oumarou Samna Soumana ◽  
Abdourahamane Balla
Keyword(s):  
Quality Control ◽  
Food Safety ◽  
Food Quality ◽  
Food Production ◽  
Food Poisoning ◽  
Food Borne ◽  
Production And Distribution ◽  
Distribution Chain ◽  
Good Quality Control

Food safety considers all risks, chronic or acute, that can make the food harmful to the health of the consumers. Many food-borne hazards come from the lack of hygiene throughout the chain of processing and distribution. The purpose of this work is to address food safety problems as perceived by the consumers in Niger through traditions, stories and experiences. The food produced and consumed in Niger has been the source of collective or individual food poisoning due to the lack of good quality control. Each actor in Niger’s food production and distribution chain bears responsibility to take the necessary steps to ensure that the products placed on the market do not pose a risk to the health of consumers.

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.

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

E-Commerce Berbasis Marketplace Dalam Upaya Mempersingkat Distribusi Penjualan Hasil Pertanian

2017 ◽  
Vol 1 (2) ◽  
pp. 131-136 ◽  
Author(s):  
Deni Apriadi ◽  
Arie Yandi Saputra
Keyword(s):  
Agricultural Sector ◽  
Positive Influence ◽  
End Users ◽  
Marketing Channels ◽  
Agricultural Products ◽  
The Other ◽  
Media Campaign ◽  
Community Groups ◽  
Distribution Chain ◽  
Production Demand

The agricultural sector has an important role in supporting the Indonesian economy. But on the other hand, sometimes many community groups do not benefit due to problems that arise because the distribution chain of agricultural products are long enough, especially for farmers and consumers (end users). Of course the situation must be improved, so that the agricultural products of Indonesia can be enjoyed by consumers or farmers with proper. One of its efforts is by establishing an e-commerce based e-commerce system in agriculture. E-commerce based ecommerce system can be used as an alternative for farmers, used as a media campaign, communication and information and can cut the distribution chain of agricultural products marketing. The benefits felt by farmers and consumers directly and indirectly give a positive influence, especially from the broader marketing channels of agricultural products can increase production demand and spur the procurement of production among farmers and also the price offered to consumers will be cheaper so that sales in agricultural products can be more increased and profitable for farmers

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