Results 11 to 20 of about 86,450 (256)
Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi
Foods, 2022 Fermentative and antioxidative characteristics of Godulbaegi kimchi (LGK), a traditional, fermented Korean food, were conducted. For the study, LGK kimchi was made of Godulbaegi kimchi with pepper powder, salted shrimp, refined salt, green onions, and so
Jung-Min Park +2 more
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Food Marketing: A Primer [PDF]
International Journal of Trend in Scientific Research and Development, 2019 Marketing may be regarded as comprising four key elements known as the 4 Ps product, price, place and promotion. Food marketing describes any form of advertising used to promote the purchase and or consumption of a food or beverage. It can influence food behaviors by moderating socio cultural elements of the food environment.
Matthew N. O. Sadiku +2 more
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Transfer rates of pathogenic bacteria during pork processing
Journal of Animal Science and Technology, 2020 We examined the rates of pathogenic bacterial cross-contamination from gloves to meat and from meat to gloves during pork processing under meat-handling scenarios in transfer rate experiments of inoculated ...
Jung min Park +3 more
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Benchmarking unhealthy food marketing to children and adolescents in Canada: a scoping review
Health Promotion and Chronic Disease Prevention in Canada, 2022 IntroductionUnhealthy food and beverage marketing in various media and settings contributes to children’s poor dietary intake. In 2019, the Canadian federal government recommended the introduction of new restrictions on food marketing ...
Monique Potvin Kent +4 more
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Consumer Perspectives on Processing Technologies for Organic Food
Foods, 2021 Over the last years, consumer demand for natural and healthy convenient food has increased, and with it the demand for organic convenience food. With convenience food, the processing level increases, which consumers are sceptical of.
Ronja Hüppe, Katrin Zander
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Food marketing to children in Canada: a settings-based scoping review on exposure, power and impact
Health Promotion and Chronic Disease Prevention in Canada, 2017 Introduction: Food marketing impacts children’s food knowledge, behaviours and health. Current regulations in Canada focus on restricting promotional aspects of food marketing with little-to-no consideration of the places where children experience food ...
Rachel Prowse
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Food Science of Animal Resources, 2020 Food Codex regulations have set freshness limits for oils used to fry food, such as potato and fish products, and fried food itself; however, no such freshness limits have been set for meat products, such as sweet and sour pork.
Jung Min Park, Jong Ho Koh, Jin Man Kim
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Predicting Shelf-life of Ice Cream by Accelerated Conditions
Food Science of Animal Resources, 2018 Shelf-life is defined as the amount of time during which a food product retains its desired sensory, chemical, and physical characteristics while remaining safe for consumption.
Jung-Min Park, Jong-Ho Koh, Jin-Man Kim
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Determination of L-Carnitine in Infant Powdered Milk Samples after Derivatization
Food Science of Animal Resources, 2021 Herein, a novel analytical method using a high-performance liquid chromatography-fluorescence detector (HPLC/FLD) is developed for rapidly measuring an L-carnitine ester derivative in infant powdered milk. In this study, solid-phase extraction cartridges
Jung Min Park, Jong Ho Koh, Jin Man Kim
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International Journal of Behavioral Nutrition and Physical Activity, 2018 Background Current methods for evaluating food marketing to children often study a single marketing channel or approach. As the World Health Organization urges the removal of unhealthy food marketing in children’s settings, methods that comprehensively ...
Rachel J. L. Prowse +7 more
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