Search results for "food products"
showing 9 items of 89 documents
Stilistiskie izteiksmes līdzekļi pārtikas produktu reklāmas plakātos
2021
Bakalaura darba tiek pētīti stilistiski līdzekļi ar pārtiku saistītās drukas reklāmās. Reklāma ir īpaši nozīmīga un izplatīta mūsdienu sabiedrībā, tāpat kā nepieciešamība pēc zinātniskiem pētījumiem un izpratne par tās ietekmes sfērām, kas lielā mērā nosaka reklāmas tekstu lingvistiskās un stilistiskās iezīmes. Darbā tiek pētīti stilistiski pārtikas produktu reklāmas līdzekļi, ko izmanto vadošie starptautiskie pārtikas mazumtirgotāji, kas darbojas Latvijas tirgū. Pētījuma rezultāti tika apkopoti un analizēti, izmantojot nejaušas izlases metodi materiāla atlasei un strukturālās analīzes metodi, kas ļāva šī darba autoram veikt secinājumus, kas pierādīja, ka stilistiskie līdzekļi tiek plaši iz…
Food colour additives of natural origin
2015
Abstract Colour is an often overlooked sensory character that certainly influences flavour perception. Pigments colouring food are generally unstable and are modified during processing. To maintain or restore product colour uniformity, colouring agents, considered worldwide as food additives, are intentionally added to food products. The natural food additives market has been growing extensively since the last century due to the potential hazards of artificial food additives and the potential benefits of biologically active compounds. In this chapter, a fairly compressed overview of the most important colours of natural origin as well as information about less common or/and promising colour…
New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review
2015
Abstract High pressure (HP) treatment has emerged as a novel, additive-free food preservation technology. It has been scientifically and commercially proven that HP can produce microbially safe and stable products with improved quality characteristics such as enhanced flavor and color. Recent studies have focused on the effects of HP on health attributes and allergenic potential of foodstuff to develop the next generation of convenience foods. This review provides an overview on the current knowledge of HP treatment to improve the extraction and bioavailability of bioactive compounds, to reduce allergenicity, to retain essential fatty acids, to reduce the salt content, and to reduce formati…
Traceability and Labelling of Food Products from the Consumer Perspective
2017
Traceability of food products plays an important role in improving value chain processes of businesses and their reputation in the marketplace. In the past few years, consumers' concerns about food quality and personal health have been closely related to a continuous improvement of traceability systems and government regulation. Labeling of food products is a very important tool for consumers to acquire information about the quality of food, particularly at the purchase decision stage of the buying process. The objective of this research is to know consumers' preferences in regards to information contained in food labels. More particularly, this study focuses on what information is required…
Legitimating the consumption of organic food products by emotions
2016
Besides cognitions, also emotions have an effect to purchasing decisions of the consumers. The impact of emotions to consumption decisions in general has been studied quite extensively but in the field of organic food consumption the previous studies have not taken this view comprehensively into consideration. Because consumers of organic food products seem to legitimate their purchasing decisions by emotions it is important to study what kind of legitimation strategies they use and what kind of factors encourages their consumption. Consumers use the following strategies to legitimate their consumption decisions: authorization, rationalization, moral evaluation, and mythopoesis. Which strat…
Lipid-Based Edible Films and Coatings
2009
The quality of food products depends on their organoleptic, nutritional, and microbiological properties, all of which are subject to dynamic changes during storage and distribution. Such changes are mainly due to interactions between foods and their surrounding environment or to migration between different components within a composite food.
Modern Tendencies in Changing the Consumers’ Preferences
2014
Abstract In the middle of globalization era, when consumers have at their disposal more and more prosperous livelihood, when technology is more and more present, when everyone look for the newest and the most modern thing, food sector represents an exception. They try to establish links which go beyond the product itself and pay a special attention to the story behind the product. They want to know about the production site, the origin of ingredients, the persons involved in the production process. This is why the current consumers are looking for unique, sensorial experiences which, according to them, can be found only in original, simple, traditional products. The simplicity and authentic…
Innovations in Infant Feeding: Future Challenges and Opportunities in Obesity and Cardiometabolic Disease
2020
The field of nutrition in early life, as an effective tool to prevent and treat chronic diseases, has attracted a large amount of interest over recent years. The vital roles of food products and nutrients on the body’s molecular mechanisms have been demonstrated. The knowledge of the mechanisms and the possibility of controlling them via what we eat has opened up the field of precision nutrition, which aims to set dietary strategies in order to improve health with the greatest effectiveness. However, this objective is achieved only if the genetic profile of individuals and their living conditions are also considered. The relevance of this topic is strengthened considering the importance of …
From soil to soil-less in horticulture: quality and typicity
2013
In this review, the technique of soil-less cultivation of horticultural crops is analysed, the main differences between this and traditional cultivation techniques are described, and the advantages and disadvantages of each method in relation to the others are identified. Soilless cultivation has revolutionised various sectors of vegetable and floriculture production, and recent years have also seen interest being shown by Italian fruit crop producers, particularly those involved in table grape viticulture. The various issues related to the use of this technique are described in relation to the needs of the substrate, water management, and mineral nutrition of the different species, and to …