ABSTRACT This study investigates how consumer taste and brand equity perceptions shape the acceptance of plant‐based milk products. Using a blind/informed tasting experiment, we evaluated consumers' willingness to buy (WTB) and taste perception of a plant‐based milk alternative produced by a traditional dairy brand, compared with competing plant‐based ...
Federico Parmiggiani +6 more
wiley +1 more source
PENGARUH ORIENTASI KEWIRAUSAHAAN, INOVASI PRODUK, DAN DUKUNGAN PARTNER TERHADAP KEUNGGULAN BERSAING (STUDI KASUS PADA INDUSTRI MAKANAN DAN MINUMAN SKALA KECIL DAN MENENGAH DI KOTA SEMARANG) [PDF]
Industry in Indonesia been growing well from year to year, including growth in the food and beverage industry. More businessman interested and join the food and beverage industry nowadays.
PUSPASARI, Elisabeth Lisato +1 more
core
Assessing the Impact of Promotions on Consumer Purchasing Behavior During Crises
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
Koordinasi Kerja Food and Beverage Service Dengan Food and Beverage Product Dalam Operasional Breakfast Di Hotel Aston Tanjungpinang [PDF]
The cooperation between the two sections in a department so common we meet, work coordination that exists between the restaurant and the kitchen is one form of cooperation.In this study, researchers using qualitative methods is as prosuder for processing
Nuralam, K. (Kurisnawan) +1 more
core
A multiscale Bayesian optimization framework for process and material codesign
Abstract The simultaneous design of processes and enabling materials such as solvents, catalysts, and adsorbents is challenging because molecular‐ and process‐level decisions are strongly interdependent. Sequential approaches often yield suboptimal results since improvements in material properties may not translate into superior process performance. We
Michael Baldea
wiley +1 more source
Usage of crystallised pickering emulsions in biscuits as palm oil replacement
The type of fat or oil used in biscuit production significantly influences dough processability during formation, rolling, laminating, shaping, and baking, as well as the final product’s firmness, crumbliness, colour, and shape.
Tamara Schmid +2 more
doaj +1 more source
The Effects of a Sugar-Sweetened Beverage Tax: Consumption, Calorie Intake, Obesity, and Tax Burden by Income [PDF]
Taxing sugar-sweetened beverages has been proposed as a means to reduce calorie intake, improve diet and health, and generate revenue that governments can use to address the obesity-caused health and economic burden.
Lee, Jonq-Ying +2 more
core +1 more source
Food & Beverage Advertising and Youth: a focus-group analysis of what youth find appealing in food and beverage marketing [PDF]
Youth perception of print and outdoor food and beverage advertising was gauged to identifying aspects of ads that characterized them as youth oriented.
Pasch, Keryn, Preston, Jessica
core
We demonstrate the direct‐laser patterning of a gold thin film on polymethyl methacrylate to fabricate a temperature sensor for dentures. The temperature sensor‐embedded smart dentures are evaluated in an oral environment, enabling in‐situ monitoring for elderly healthcare.
Han Ku Nam +7 more
wiley +1 more source
CAUIM: Amazonian Cassava‐Based Programmable Biocolloid
Bridging indigenous heritage and computation, this work introduces the usage of cauim, a traditional Amazonian cassava fermented beverage, as a programmable memristive‐like substrate and resistance switching. The material exhibits frequency‐dependent dynamics enabling reconfigurable Boolean logic operations.
Raphael Fortulan +5 more
wiley +1 more source

