Search results for "food product"
showing 10 items of 113 documents
Consumers’ Behavior in Decision-Making in Foodstuff Purchasing Process
2018
The purpose of this research is developing of model of market segmentation for food consumers, as well as determination the extent of influence of various factors influencing the behavior of the Latvian consumers while making the decision on purchase of these goods. In the course of the research approaches to market segmentation of food products consumers were used, as well as statistical data for Latvian food product market, described in literature, also the results of empirical researches. As a result the model of market segmentation for food consumers was developed, the extent of influence of various factors influencing the behavior of the Latvian consumers was determined based on the co…
Latvijas iekšējais tirgus un produktu kvalitāte
1999
Zinātnisko rakstu krājumā apkopotas Latvijas Universitātes Tirgvedības un kvalitātes vadības institūta un LLU Pārtikas tehnoloģijas fakultātes speciālistu pēdējo pētījumu atziņas uztura zinātnē.
Sensory evaluation based on verbal judgments
1999
Studies of the repeatability and the homogeneity of expert panel scores in sensory profiling show that lasting and reliable evaluations of food products are difficult to obtain: strong inter- and intra-individual differences are commonly observed. Our hypothesis is that this variability is due to quantification methods that consist of asking panelists to furnish quantitative values (by attributing a numerical point to perceived intensity) and that using natural language in the form of verbal judgements in a hierarchical tree would allow improving the reliability of sensory evaluations. This hypothesis was tested by comparing a numerical value scale and a specific hierarchical semantic scale…
Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese.
2020
Abstract: A novel dairy product, namely “chocolate cheese”, was produced with two typical Sicilian food products: Pecorino cheese, processed from ewe's milk, and Modica chocolate. The cheese, manufactured with 0%, 5%, 10%, and 15% (w/w) solid or molten chocolate, was evaluated after 0, 2, 4, and 6 weeks of vacuum storage for its nutritional and health properties. The addition of chocolate reduced the pH, protein, fat, and ash; the addition of 5% or 10% molten chocolate reduced hardness (N/mm2). The addition of either solid or molten chocolate resulted in a slight increase (P < 0.1038) in the total polyphenol content, a higher oleic acid content, and less oxidative stability. The microbio…
Agricoltura di qualità e rete natura 2000: “laboratori” del cambiamento
2011
Through the centuries, rural communities have managed their environment creating a rich landscape diversity. This represents an historical heritage both for the region and for humanity because the "world" itself represents the sum of widespread fragmentation processes following specific laws. The intense socio-economic changes of the last century, the rise of the "global" markets, in particular, have radically changed the landscape configuration and its natural quality across Europe. Natura 2000 network and the network of protected areas are currently the "open laboratories" to test a model of development that is compatible with the priceless treasure such as: species, habitats, landscape a…
Agro-food markets’ functional efficiency, products’ quality and information’s role
2018
Nowadays agro-food productions’ quality and markets’ economic efficiency are strictly connected and related to the increasing information’s role that is no doubt simplify by the global presence of the World Wide Web system. It is possible to assert that this kind of situation does not always safeguard information’s safety and propriety and at the same time consumers’ aware and complete choice capability. From a production markets’ economic efficiency point of view these elements contribute to create some kind of functional distortions able to prevent their proper working system under the economic theory profile and supply misunderstandings and informational asymmetries. These specific condi…
Ultrasound Processing: A Sustainable Alternative
2021
Abstract The UN’s 2030 program for sustainable development, and the society growing demand of greener alternatives, encourage global food industry to develop affordable, safe, effective, innovative, and ecologically processing technologies. Among them, ultrasound technique links with green chemistry and eco-friendly characteristics. This technology does not involve chemical solvents, being a sustainable alternative to industry. Moreover, it minimally affects sensorial and health promoting attributes of food products. Comparing with conventional processes, ultrasound provides some benefits to achieve sustainability goals, it reduces the processing time and cost, simplifies the manipulation, …
Contribution to the Sustainability Challenges of the Food-Delivery Sector: Finding from the Deliveroo Italy Case Study
2020
The food delivery sector is assuming increasing importance in the distribution of food products and meals as it is becoming an ordinary component of consumption habits. However, the growth of the sector has inevitably affected the demand for freight transport, especially in urban areas. The aim of this study was to investigate the main enabling factors affecting the adoption of sustainable strategies, among which the electro-mobility, in the food delivery sector and what obstacles to dissemination can be seen. Deliveroo s.r.l. was chosen as case study. Results show that Deliveroo undoubtedly represents a good example of sustainable logistics and the dissemination of good practices among the…
Enhancing salty taste through odour–taste–taste interactions: Influence of odour intensity and salty tastants’ nature
2013
WOS:000315557500017 ; www.elsevier.com/locate/foodqual; International audience; Decreasing the sodium content in food products without changing consumer acceptability has become an important challenge for the food industry, and several strategies are currently under investigation to reach this goal. This study investigated the effectiveness of saltiness enhancement by an odour to maintain the perception of saltiness in reduced salt content solutions. In the first experiment, we tested the hypothesis that odour intensity drives the level of saltiness enhancement. The results showed that odour can increase the salty intensity by 25%, while no clear influence of odour intensity either in taste…
The intensity of agro-food trade between the countries of the Mediterranean basin
2012
The Mediterranean has always been an area of strategic interest for the European Union (EU), since its establishment, has woven with his partners of the South and East of the Mediterranean a dense network of relationships, by signing agreements cooperation, first, and association, then. The study aims to present an evolutionary picture of the agro-food trade network between the countries of the EU's Mediterranean partners and his neighbours in North Africa and the Near East. Using specific indicators, widely used in the economic literature that analyse trade in sectors, however, different from the agro-food, to measure the intensity of the trade. In particular, the analysis by the applicati…