Food Quality
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2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Huifeng Pan ◽  
Hong-Youl Ha

Purpose This study aims to explore the moderating outcomes of mobile promotions in three parts. First, Study 1 is conducted to discover the moderating effect of mobile promotions when consumers initially purchase a restaurant service. Second, Study 2 investigates how the promotion level during subsequent purchasing events moderates the relationship between attitudes toward selecting a restaurant brand (ATRB) and repurchase intentions. Third, the study compares mobile promotion effects between the initial purchase stage and subsequent purchase state. Design/methodology/approach Two studies are conducted to test the hypotheses. Using a longitudinal survey, Study 1 demonstrates the moderating role of mobile promotions (M-promotions) during the initial restaurant choice stage (T). Study 2 extends these findings to the reordering stage (T+1). Findings The results of Study 1 show that price discounts are much more impactful than free delivery when food quality and online reviews are positive. Study 2 shows that price discounts have more substantial effects than gifts at time T+1 when ATRB is positive. The findings are relevant to both scholars and managers, adding insights to discussions on promotions arising from the evolution of consumption experiences. Research limitations/implications Promotions differ in financial value; hence, comparisons of promotional packages may vary during subsequent purchase states, helping to explain subsequent promotion stages and enabling scholars to understand their impact on the food reordering context. Originality/value The fact that no empirical studies have examined the roles of M-promotions during subsequent purchasing stages constitutes a significant gap in extant promotion research. Therefore, this study seeks to fill this gap by providing robust evidence to demonstrate these effects and related temporal mechanisms. Additionally, although the literature on promotion is used mostly in cross-sectional studies, this study addresses a common challenge to reveal dynamics of promotion levels during subsequent consumption periods.


2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Lisbeth M. Johansson ◽  
Hans Lingfors ◽  
Marie Golsäter ◽  
Margareta Kristenson ◽  
Eleonor I. Fransson

Abstract Background People with low socio-economic status report lower levels of physical activity (PA). There is insufficient knowledge about the availability of psychological resources for those who are physically active despite having a low socio-economic status. The aim of this study is to investigate the association between PA level and mastery and vitality, respectively, within an adult population with self-reported economic difficulties. Method Data from a cross-sectional, population-based study (n = 817) were used. Linear regression was used to estimate the unstandardised regression coefficient (β) with 95% confidence intervals (95% CI), describing associations between PA levels (independent variable) and scale scores of psychological resources in terms of mastery and vitality (outcome variables). Three models were constructed: Model I unadjusted; Model II adjusted for sex and age; and Model III adjusted for sex, age, smoking and food quality. Result After adjusting for sex, age, smoking and food quality and using low-level PA as the reference, high-level PA, but not intermediate-level PA, was related to higher scale scores of mastery (β = 0.72 [95% CI 0.08 to 1.37]). For vitality, both high-level PA and intermediate-level PA were related to higher scale scores (β = 9.30 [95% CI 5.20 to 13.40] and β = 6.70 [95% CI 1.40 to 12.00] respectively). Conclusion In an adult population with self-reported economic difficulties, higher levels of physical activity were related to higher mastery and vitality. Our results support that the association between physical activity and psychological resources in terms of mastery and vitality should be considered in the context of targeted health dialogues. Trial registration number Not applicable.


Metabolites ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 822
Author(s):  
Aikaterini A. Zompra ◽  
Styliani A. Chasapi ◽  
Evdokia C. Karagkouni ◽  
Eugenia Karamouzi ◽  
Panagiotis Panopoulos ◽  
...  

Sea buckthorn berries (Hippophaë rhamnoides L.) (SB) are considered as a fruit with a high nutritional value with a plethora of bioactive ingredients. The present work focusses on the analysis of the whole NMR metabolic profile of SB berries grown in an organic orchard of Meteora/Greece. In parallel, this study validates/highlights qualitative characteristics of the osmotic processed berries according to the fresh fruit. The composition in bioactive metabolites of SB berries was elucidated through sophisticated high-resolution NMR spectroscopy. The lipophilic profile maintains the vitamins, flavonoid glycosides, phenolic esters and the essential lipid components of SB, while the polar profile reveals a variety of flavonoids, saccharides, organic acids, amino acids and esterified glycosides. This approach towards identification of SB bioactive ingredients may serve as basis for simultaneous profiling and quality assessment and may be applied to monitor fresh food quality regarding other food preservation methods.


2021 ◽  
Author(s):  
Nurul Fardila Abd Razak ◽  
◽  
Abdullah Muhamed Yusoff ◽  
Nur Azimah Othman ◽  
Derweanna Bah Simpong ◽  
...  

Local foods are one of the cravings of travelers wanting to experience the joys of domestic tourism. Some of the other reasons tourists visit a place is to experience the lifestyle, and culture. Besides these motivational factors, tourist visit places based on word -of- mouth and their own past experiences. The state of Kelantan, Malaysia is identified as a vibrant tourist destination as it has beautiful natural environs and has a rich and diverse cultural heritage that is easy to promote to tourists. Kelantan is also well known for its local cuisines that can attract the foodies. The uniqueness of the local cuisine also influences tourists to make other purchases. Using the quantitative research approach, this study aims to identify the relationship between food quality, price, and service quality towards the tourists intention to purchase local cuisine in Kelantan. These three independent variables will have a different role in explaining the factors that influence a tourist’s intent to purchase Kelantanese foodstuff.


2021 ◽  
Vol 9 (1) ◽  
pp. 101-106
Author(s):  
Filip Kraic ◽  
Ján Mocák ◽  
Tibor Roháčik ◽  
Jana Sokolovičová

The final goal of this work is development of new genotypes of wheat with better properties compared to the standard set. Prediction of optimal descriptors and properties related to the production characteristics is performed using several statistical and chemometrical tools, like correlation analysis, principal component analysis, cluster analysis and linear discriminant analysis. Optimisation of wheat genotypes is directed towards high food quality.


Metabolites ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 818
Author(s):  
Rubén Agregán ◽  
Noemí Echegaray ◽  
Asad Nawaz ◽  
Christophe Hano ◽  
Gholamreza Gohari ◽  
...  

The food quality assurance before selling is a needed requirement intended for protecting consumer interests. In the same way, it is also indispensable to promote continuous improvement of sensory and nutritional properties. In this regard, food research has recently contributed with studies focused on the use of ‘foodomics’. This review focuses on the use of this technology, represented by transcriptomics, proteomics, and metabolomics, for the control and quality improvement of dairy products. The complex matrix of these foods requires sophisticated technology able to extract large amounts of information with which to influence their aptitude for consumption. Thus, throughout the article, different applications of the aforementioned technologies are described and discussed in essential matters related to food quality, such as the detection of fraud and/or adulterations, microbiological safety, and the assessment and improvement of transformation industrial processes (e.g., fermentation and ripening). The magnitude of the reported results may open the door to an in-depth transformation of the most conventional analytical processes, with the introduction of new techniques that allow a greater understanding of the biochemical phenomena occurred in this type of food.


2021 ◽  
Author(s):  
Anh Viet Le ◽  
◽  
Thu Huong Nguyen ◽  
Joel Francis F. Hernandez ◽  
◽  
...  

Restaurants are constantly adapting towards customers’ wants and needs. Vegan restaurants have become increasingly popular, particularly in Melbourne, which is one of the fastest growing vegan markets in the world. While there is literature and evidence of restaurant selection factors in general restaurants, there are no specific studies in vegan restaurants. The aim of this study is to determine the customer restaurant selection factors in vegan restaurants by way of a qualitative content analysis of 5 popular Melbourne vegan restaurants with 10 reviews each. This study found that similar to general restaurants that serve meat, vegan restaurants are chosen mainly because of their food quality and service quality. Vegan restaurants must continue to build on the quality of their food and prioritize putting the same amount of focus on service quality, as poor service quality can completely tarnish the entire dining experience.


2021 ◽  
Vol 5 (1) ◽  
pp. 50
Author(s):  
I Ketut Akas Wicaksana ◽  
Elvira Septevany ◽  
I Nyoman Winia ◽  
Ni Gst Nym Suci Murni

The purpose of this research was to analyze the effect of food quality, and price in increasing customer satisfaction at Anantara Uluwatu Bali Resort. This research was conducted at Anantara Uluwatu Bali Resort at Botol Biru Bar & Grill using 30 visitors as research samples. The data collection method used a questionnaire and observation, where the data collected was then analyzed using Multiple Linear Regression Analysis. The results showed that the variables of food quality, and price had a positive and significant effect on customer satisfaction at Anantara Uluwatu Bali Resort. Anantara Uluwatu Bali Resort is expected to be able to maintain food quality and prices and be able to improve food quality ranging from variety, appearance, food health, taste, and temperature to food, and to increase prices according to food quality during the pandemic.


Agriculture ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 1182
Author(s):  
Alessandra Durazzo
Keyword(s):  

There is a close link between food and territory [...]


2021 ◽  
Vol 1 (3) ◽  
pp. 557-573
Author(s):  
Emilia Oleandro ◽  
Simonetta Grilli ◽  
Romina Rega ◽  
Martina Mugnano ◽  
Vittorio Bianco ◽  
...  

The development of more sensitive methodologies, capable of quickly detecting and monitoring a microbial population present in a specific biological matrix, as well as performing to allow for the study of all its metabolic changes (e.g., during the formation of biofilm) to occur, is an essential requirement for both well-being and the food industry. Two techniques, in particular, have gained the attention of scientists: The first is “biospeckle”, an optical technique representing an innovative tool for applications in food quality, food safety, and nutraceuticals. With this technique, we can quickly evaluate and monitor the presence of bacteria (or their proliferation) in a solid or liquid biological matrix. In addition, the technique is helpful in quantifying and optimizing the correct storage time of the pro-biotics, if they are entrapped in matrices such as alginate and follow their survival rate in simulated gastro-intestinal conditions. A second technique with great chances is the “biofilm electrostatic test” (BET). BET undoubtedly represents a fast, simple, and highly reproducible tool suitable for admitting the evaluation of the in vitro bacterial capacity in order to adhere through an electrostatic interaction with a pyro-electrified carrier after only 2 h of incubation. BET could represent the way for a quick and standardized evaluation of bacterial resistance among biofilm-producing microorganisms through a fast evaluation of the potential presence of the biofilm.


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