Assessing the Impact of Promotions on Consumer Purchasing Behavior During Crises
Agribusiness, EarlyView.ABSTRACT Understanding how households modify their food expenditure decisions during times of crisis is essential because consumer purchasing behavior frequently changes during these times. This study looks at these behavioral shifts during the COVID‐19 pandemic, concentrating on how price sensitivity and response to sales promotions changed over the ...
Wafa Mehaba, José María Gil
wiley +1 more source
The Iraqi Journal of Veterinary Medicine, 1987 Cheddar cheese was made from milk which had been inoculated with psychrotrophs 48hr.. prior to pasteurization. This was compared to ‘control cheese. The cheese was stored at 7 °C and evaluated at 0, 5, 30, 60 and 180 days.
Najim H. Najim, Charles H. White
doaj +1 more source
Modelling primary proteolysis in cheddar cheese in commercial cool stores : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Bioprocess Engineering at Massey University [PDF]
, 2000 One issue identified as a possible problem during the manufacture of cheddar cheese is the possibility of producing a non-uniform product. It was proposed that a pallet of cheese experiencing different time-temperature histories, depending on the ...
Edmonds, Richard
core
Annals of Neurology, EarlyView.Objective The evidence regarding adherence to dietary patterns and Parkinson's disease (PD) risk is inconsistent. Because of the long prodromal PD phase, reverse causation represents a major threat to investigations of diet in relation to PD. We examined whether adherence to the Mediterranean (MED) and Mediterranean‐Dietary Approaches to Stop ...
Mariem Hajji‐Louati +6 more
wiley +1 more source
Detection of Aroid Leaf Rust Pseudocerradoa paullula on Swiss Cheese Plant Monstera deliciosa in the Continental United States [PDF]
, 2023 Héctor Urbina +3 more
openalex +1 more source
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira +2 more
wiley +1 more source
Pemanfaatan Pati Garut pada Pembuatan Produk Cookies sebagai Upaya Peningkatan Bahan Pangan Lokal”(Erut Cheese Pie Cookies, Erut Ginger Nut Cookies, dan Erut Peanut Honey Cookies)” [PDF]
, 2012 Penelitian ini bertujuan untuk : 1) Menemukan formula produk Erut cheese pie cookies, Erut ginger nut cookies dan Erut peanut honey cookies yang tepat, 2) Mengembangkan teknik olah produk Erut chesse pie cookies, Erut ginger nut cookies dan Erut peanut ...
TANJUNG AJI NUR , MUSTOFA
core
Wheat bread with dairy products - Technology, nutritional and sensory properties [PDF]
, 2019 Featured Application: Bakery industry, as nutritional and functional breads, with a considerable contribution to balance the daily diet for children and seniors in terms of proteins and mineralsAs the relation between diet and health became a priority ...
Bilgin, Fardet, Hou, Li, Tamime
core +1 more source
Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems
Journal of the American Oil Chemists' Society, EarlyView.Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid +5 more
wiley +1 more source