scholarly journals Determinants of food quality perception and their relationships to physico-chemical characteristics: an application to meat.

1988 ◽  
Vol 36 (4) ◽  
pp. 390-395
Author(s):  
J.B.E.M. Steenkamp ◽  
J.C.M. Trijp
Keyword(s):  
Quality Improvement ◽  
Food Quality ◽  
The Other ◽  
Chemical Characteristics ◽  
Model Data ◽  
Consumer Market ◽  
Quality Perception ◽  
Physico Chemical ◽  
Perception Process ◽  
Oriented Approach

A consumer-oriented approach to quality improvement can assist firms in agribusiness to sustain their profitability. A model of the food-quality perception process of consumers has been developed that can be used by firms to implement such a consumer-oriented quality strategy. An empirical study was conducted for meat to explore the relationships between the variables in the model. Data for the different phases of the model were obtained for a representative sample (n=384) of the total Dutch consumer market for foreroast (m. triceps brachee), pork rib-chop, blade steak and sirloin steak. Half of the sample was asked to evaluate the two pork cuts, while the other half participated in the evaluation of the two beef cuts. Consumers' perceptions of quality can be meaningfully related to the physico-chemical characteristics of the meat cuts. Furthermore, consumers are willing to pay more for better quality meat. [The article is based on a longer 308 page report, in Dutch, No. 29 in the series Produktschap voor Vee en Vlees, available from PUDOC, P.O. Box 4, 6700 AA Wageningen, Netherlands]. (Abstract retrieved from CAB Abstracts by CABI’s permission)

scholarly journals Application of PET/Sepiolite Nanocomposite Trays to Improve Food Quality

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1188
Author(s):  
Teresa Fernández-Menéndez ◽  
David García-López ◽  
Antonio Argüelles ◽  
Ana Fernández ◽  
Jaime Viña
Keyword(s):  
Mechanical Properties ◽  
Food Quality ◽  
Barrier Properties ◽  
Packaging Material ◽  
The Other ◽  
Chemical Characteristics ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
Food Needs ◽  
Lower Count

New PET and nanosepiolite materials are produced for its application in innovative packaging with better performance. In our previous work, we demonstrate that the use of different percentages of sepiolite modified with different organosilanes improved mechanical and barrier properties of PET. Nanocomposites permeability can decrease up to 30% compared to that of pure PET and the mechanical analyses show that, although PET nanocomposites are more brittle than virgin PET, they are also harder. In the present work, we are going to study the properties of this innovative packaging with real food analyzing mechanical properties related to the product transport together with permeability and microbiological characteristics. At the same time, it has been seen that it is possible to lighten trays, which is very important both industrially and environmentally. On the other hand, a good quality packaging for food needs to ensure that organoleptic and physico-chemical characteristics of the product inside are not modified due to migration of any of the packaging material to the food itself. Results obtained in this work also show lower count of aerobic mesophilic bacteria and Enterobacteriaceae (EB), reducing the incidence of food contaminations by microorganisms.

scholarly journals Analysis of food quality perception processes.

1986 ◽  
Vol 34 (2) ◽  
pp. 227-230
Author(s):  
J.E.B.M. Steenkamp ◽  
B. Wierenga ◽  
M.T.G. Meulenberg
Keyword(s):  
Food Quality ◽  
Nutritive Value ◽  
Energy Content ◽  
Meat Products ◽  
Poor Quality ◽  
Important Indicator ◽  
Quality Perception ◽  
Quality Aspects ◽  
Perception Process ◽  
Minced Meat

A study was made to investigate ways in which consumers perceive the quality of food products and a model of the quality perception process was developed. Consumers used intrinsic (colour and appearance of product) and extrinsic (price and brand name) factors to determine rating of a product on quality aspects that cannot be evaluated at point of purchase (such as taste). The model was used on 13 foods and a high score for a food quality variable (nutritive value, energy content, additives and sensory quality) indicates that this quality is perceived as important. Energy content of meat, cheese, minced meat, margarine and meat products is perceived as most important indicator of quality. A high score for additives in jams, canned and jarred vegetables indicates that these products are perceived as poor quality. (Abstract retrieved from CAB Abstracts by CABI’s permission)

scholarly journals Kopalińskie Lake as an example of an anthropogenic reservoir of the southern Baltic Sea coast

2012 ◽  
Vol 12 (1) ◽  
pp. 3-10
Author(s):  
Roman Cieśliński ◽  
Alicja Olszewska
Keyword(s):  
Water Balance ◽  
Lake Water ◽  
The Other ◽  
Anthropogenic Activity ◽  
Chemical Characteristics ◽  
Lake Basin ◽  
Coastal Lakes ◽  
Basin Morphometry ◽  
Physico Chemical ◽  
Sea Coast

Abstract The aim of this study is to discuss the water balance of Kopalińskie Lake, which is one of a few reservoirs on the Polish coast formed from anthropogenic activity. To realize this aim, lake basin morphometry and catchment hydrography were characterized. Moreover, the influence of the sea and the physico-chemical characteristics of the lake water were defined. As a result, the main characteristics of the lake and its catchment were found. Common characteristics of Kopalińskie Lake, as well as the characteristics that differentiate this reservoir from the other coastal lakes located on the Polish coast are presented in this work.

scholarly journals Physico-chemical characteristics of passion fruit flour under removal of flavedo and of maceration

2019 ◽  
Vol 23 (11) ◽  
pp. 869-875
Author(s):  
Elaine C. O. da Silva ◽  
Wilton P. da Silva ◽  
Josivanda P. Gomes ◽  
Cleide D. P. da S. e Silva ◽  
Leidjane M. de Souto ◽  
...  
Keyword(s):  
Moisture Content ◽  
Protein Concentration ◽  
Neutral Detergent Fiber ◽  
Passion Fruit ◽  
The Other ◽  
Chemical Characteristics ◽  
Acid Detergent Fiber ◽  
Physico Chemical ◽  
Light Color ◽  
Physical And Chemical

ABSTRACT Passion fruit has the peel (albedo and flavedo) as its major component and it can be used in the production of flour as source of nutrients and enrichment of food products. Thus, this study aimed to evaluate the production of flours from passion fruit albedo and whole peel, verifying the influences of flavedo removal and maceration, as well as the variation in drying temperature (70 and 80 °C) on the physical and chemical characteristics of the flours. The flours has a light color with slight trend to red and stronger trend to yellow. Moisture content is within the limits established by the current norms of ANVISA (a maximum of 15%). The flavedo removal contributed to the increase of water, crude fiber, neutral detergent fiber and acid detergent fiber concentrations. However, it reduced moisture, ash, protein, lipids and carbohydrates concentrations. On the other hand, the maceration decreases luminosity, lipids and carbohydrates and increases the chromaticity a* and b* and moisture in the flours. In relation to the increase in temperature, a decrease was observed in the protein concentration and an increase in the concentration of ash and lipids. Based on centesimal composition, the flour should be prepared with whole peel without maceration and dried at 80 °C.

Isolation and Microscopic Characterization of Nuclear Fuel Particles from Two Contaminated Soils of Chernobyl

2000 ◽  
Vol 663 ◽  
Author(s):  
Ahamdach Noureddine ◽  
Stammose Denise
Keyword(s):  
Nuclear Fuel ◽  
Contaminated Soils ◽  
Source Term ◽  
The Other ◽  
Chemical Characteristics ◽  
Physico Chemical ◽  
Fuel Particles ◽  
Scanning Electron ◽  
Nuclear Fuel Particles

ABSTRACTNuclear fuel particles were separated, from two different Chernobyl contaminated soils, by sedimentation in bromoform. Their physico-chemical characteristics were studied by scanning electron microscopy. The two soils show the same types of fuel particles: one part of these particles contains U and O and the other part contains U, Zr and O. The structure and the surface morphology of the studied particles are variable and are characteristic of the conditions of their formation. The source term is thus heterogeneous. This heterogeneity has direct consequences on the dissolution of the fuel particles and should be taken into account in mathematical models.

Authenticity Identification of Carbonated Alcochol-Free Beverages

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 16-22
Author(s):  
Irina Reznichenko ◽  
Maria Kondratieva
Keyword(s):  
Mass Fraction ◽  
Soft Drinks ◽  
Alcoholic Beverages ◽  
Consumer Market ◽  
Score System ◽  
Regulatory Documents ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Alcoholic Drinks ◽  
Physical And Chemical

The article concerns the counterfeiting problem of non-alcoholic drinks sold on the consumer market of the Russian Federation; provides data on drinks fraud methods (assortment, qualitative, quantitative and informational types). Strengthening quality control of soft drinks is one of the main directions of providing consumers with qualitative products. The authors presented authenticity identification results of carbonated soft drinks sold on the Kemerovo consumer market for compliance with the current regulatory documents requirements; run the consumer criteria analysis for the drinks identification of various brands. They obtained data on the labeling and packaging identification of selected non-alcoholic carbonated drinks samples for the compliance with current regulatory documents. A man recorded the compliance. There was an absence of the quantitative counterfeiting identification. The study described results of the organoleptic and physico-chemical quality indicators research. According to the GOST 28188-2014 “Non-Alcoholic Beverages. General Technical Conditions” the authors evaluated beverages quality by such physical and chemical indicators as the mass fraction of dry substances, acidity, and the mass fraction of carbon dioxide. The researchers run the organoleptic indicators analysis according to a score system. Authenticity identification of the selected drinks samples showed that there are no signs of counterfeiting and the products are of high quality.

Sign in / Sign up

Export Citation Format

Share Document