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51.
胶原蛋白在食品中的应用现状及其发展前景分析 总被引:1,自引:0,他引:1
由于具有独特的生物功能和理化性质,胶原蛋白拥有着较强的保健功能和较高的营养价值。所以近年来,越来越多的学者开始研究胶原蛋白的保健功能,并且对食品中应用的胶原蛋白的制备问题展开了研究。 相似文献
52.
Darko Dimitrovski Montserrat Crespi-Vallbona 《Journal of Travel & Tourism Marketing》2017,34(4):475-487
In this paper we advocate the study of local food markets to explore fundamental issues about the relationship between these urban tourist attractions and visitors’ motivation and satisfaction. Based on a survey in La Boqueria Market in Barcelona, Spain, we test the direct effect of escape from routine, cultural experience, prestige, and food market involvement on satisfaction, and also the moderator role of food neophilia in this relationship. We conclude that tourists visiting food markets are motivated mainly by cultural experience and interaction with local producers, while food neophilia plays a significant moderator role. 相似文献
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54.
The westernization of Asian countries has led to the rapid expansion of Western-style fast-food restaurants, which are believed to be fueling an unprecedented rise in body mass in these countries. This study tests this belief using longitudinal data from China. Exploiting the opening of a Western-style fast-food restaurant in a particular community, we conduct a transition analysis to make a more convincing causal interpretation than the standard cross-sectional or fixed-effects approach. Considering several measures of fatness, we find no robust evidence of Western fast food having a substantial effect overall, but there is some indication of effect heterogeneity. 相似文献
55.
In this article, we review and discuss the factors, which affect the change in the consumer behavior towards organic food. We extract findings from various studies conducted in different countries and analyze those factors and provide suggestions for future research. We find that health-conscious consumers show a growing preference for organic food over the conventionally grown food. This shift in the attitude of the modern consumers is greatly influenced by the rising incidence of lifestyle diseases, such as heart disorders and depression. The need to purchase organic food to improve the quality of life will have huge implications for the retail, distribution and marketing functions of business. 相似文献
56.
Bent Egberg Mikkelsen Annette Quinto Romani 《Journal of Foodservice Business Research》2017,20(4):489-496
The aim of this study was to investigate if a changed default reduces the intake of butter among students at a breakfast buffet. Students were divided into two groups and served themselves from a breakfast buffet. The control group was offered a buffet where the butter was easily accessible, whereas the intervention group was offered a buffet where a request had to be made for butter. Single packed portions of butter taken from each part of the buffet, the number of students, and the number of habitual users in each group were recorded. At the regular buffet, 67 of 115 students were habitual butter users and 81 packs of butter were taken. At the buffet with the changed default, 16 of the 56 students were habitual butter users. Seventeen packs of butter were taken from the buffet. Slightly displacing butter at a breakfast buffet and forcing students to ask for that option significantly reduced uptake. 相似文献
57.
This article offers an analytical framework for studying consumer demand for food quality based on a theory‐consistent demand model, namely, the Exact Affine Stone Index specification. Importantly, it accounts for unobserved consumer and regional heterogeneity, and allows for arbitrary Engel curves. The empirical value of our framework is illustrated in an econometric analysis of demand for food quality in China. Evaluating possible structural changes in consumer food expenditures in China is of paramount importance, given the ever‐increasing global role of China and the implications of the structural food preference changes for the global food system. The major findings emerging from this study indicate that income is an important determinant of demand for food quality and quantity with the relatively more affluent provinces having a higher affinity for food quality. 相似文献
58.
Minh Thi Thuy Nguyen 《食品市场学杂志》2019,25(3):257-275
Recent decades have witnessed the increasing adoption of personalized price promotion (PPP) at grocery stores. Despite the growing body of research debating whether PPP is more effective than untargeted price promotions, there is no literature synthesizing the relevant evidence on food products. Therefore, we conduct a systematic review to examine empirical findings on the effects of PPP targeting food products. Outcomes of 12 identified studies demonstrate larger sales and profit boosting effects of PPP than its non-personalized counterparts. Meanwhile, the results on how this approach influences consumer behavior are mixed. The effectiveness of PPP varies among different targeting strategies (e.g. reward or cross-selling) and information collection methods (e.g. using within- or across-chain data). The findings of this review have important managerial implications for the future evaluation and application of PPP as well as imply potential directions of further research on this topic. 相似文献
59.
Public school lunch programs in the United States are contested political terrains shaped by government agencies, civil society activists, and agri-food companies. The particular organization of these programs has consequences for public health, social justice, and ecological sustainability. This contribution draws on political economy, critical food studies, and feminist economics to analyze the US National School Lunch Program, one of the world's oldest and largest government-sponsored school lunch programs. It makes visible the social and environmental costs of the “heat-and-serve” economy, where widely used metrics consider only the speed and volume of service as productive work. This study demonstrates that such a narrow understanding of the labor of lunch devalues care and undercuts the potential for school food provisioning to promote ecological and feminist goals. Further, it proposes a “high road” alternative and outlines an agenda for reorganizing school food provisioning to maximize care in all its dimensions. 相似文献
60.
Dwi Suhartanto Mohd Helmi Ali Kim Hua Tan Fauziyah Sjahroeddin Lusianus Kusdibyo 《Journal of Foodservice Business Research》2019,22(1):81-97
This study assesses the direct influence of food quality and e-service quality on customer loyalty toward online food delivery (OFD) service and its indirect influence through the mediation of customer satisfaction and perceived value. This study uses a survey of 405 OFD service customers from Bandung, Indonesia. By applying variance-based partial least squares to evaluate the proposed model, this study confirms the direct effect of food quality on online loyalty, but not e-service quality. Further, this study discloses the partial mediation role of customer satisfaction and perceived value on the relationship between both food quality and e-service quality on online loyalty toward OFD services. 相似文献