Results 1 to 10 of about 498,894 (298)

Explaining Chinese Consumers’ Continuous Consumption Intention toward Prepared Dishes: The Role of Perceived Risk and Trust [PDF]

Foods, 2023
With the rapid development and the increasing importance of the consumer market of prepared dishes in China, it is imperative to study the formation mechanism of Chinese consumers’ continuous consumption intention (CCI) toward prepared dishes for ...
Weihua Zhang, Jiaqiang Zheng, Yufeng Li
doaj   +2 more sources

How Cognition Influences Chinese Residents’ Continuous Purchasing Intention of Prepared Dishes under the Distributed Cognitive Perspective [PDF]

Foods
Enhancing residents’ purchasing intention of prepared dishes is crucial for the sustainable development of the prepared dishes industry. Understanding how residents’ cognition influences their continuous purchasing intention can provide valuable insight ...
Yuelin Fu, Weihua Zhang, Ranran Wang, Jiaqiang Zheng   +3 more
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Exploring public opinion on health effects of prepared dishes in China through social media comments [PDF]

Frontiers in Public Health
IntroductionIn the 2020s, particularly following 2022, the Chinese government introduced a series of initiatives to foster the development of the prepared dishes sector, accompanied by substantial investments from industrial capital.
Tao Shu, Han Yang, Ling Lin, Ling Lin, Jian Chen, Jixian Zhou, Jun Wang   +6 more
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Industrially processed v. home-prepared dishes: what economic benefit for the consumer? [PDF]

Public Health Nutr, 2020
AbstractObjective:To cope with the pressure of modern life, consumer demand for convenience foods has increased in the last decades. The current study set out to compare the costs of buying industrially processed dishes and of preparing them at home.Design:Direct purchase costs of industrially processed dishes frequently consumed in France (n 19) and ...
Tharrey M, Drogué S, Privet L, Perignon M, Dubois C, Darmon N.   +5 more
europepmc   +6 more sources

Research and application of multi-component sterol determination methods in pre-prepared dishes [PDF]

Frontiers in Nutrition
BackgroundPre-prepared dishes contain fats/oils, high protein, and complex seasonings, making sterol detection difficult due to multiple components and matrix interference.
Ying Ying, Zhengyan Hu, Zhengyan Hu, Pinggu Wu, Pinggu Wu, Xianfa Luo, Liyuan Wang, Liyuan Wang, Jing Chen, Jing Chen   +9 more
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Processing Technology Progress on Prepared Dishes of Livestock and Poultry

Shipin gongye ke-ji, 2023
Since the outbreak of COVID-19, the rapid rise of ‘home economy’ has boosted the consumption of prepared dishes, which has gradually gained popularity among consumers.
Luyao ZENG, Haibin WANG, E LIAO, Ying ZHANG, Hongyan LU, Lijuan PENG, Hongyu ZHANG, Xiuyun PAN   +7 more
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The Impact of Multidimensional Perceived Value on Purchase Intentions for Prepared Dishes in China: The Mediating Role of Behavioral Attitudes and the Moderating Effect of Time Pressure [PDF]

Foods
Accompanied by the flourishing development of China’s prepared dishes industry, understanding consumer purchasing decisions helps companies clarify market needs and expectations.
Shi Zheng, Leyi Wang, Zhongnan Yu
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Analysis of Elemental Concentrations and Risk Assessment of Prepared Livestock and Poultry Meat Dishes Sold in Zhejiang Province [PDF]

Foods
This study assessed elemental exposure and health risks in 35 prepared livestock and poultry dishes from Zhejiang Province using inductively coupled plasma mass spectrometry (ICP-MS).
Chenyang Zheng, Ying Tan, Zhengyan Hu, Jingshun Zhang, Jun Tang   +4 more
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Research progress on microbial control techniques of prepared dishes

Food Physics
Prepared dishes are popular among consumers due to their convenience, but microorganisms in dishes have the potential to cause spoilage and even lead to foodborne illnesses, rendering microbial control a critical step in production.
Xiushan Wang, Pu Jing, Chen Chen, Jinhong Wu, Huiyun Chen, Shunshan Jiao   +5 more
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Characterization of prepared soft-shelled turtle dishes of different pretreatment combined with irradiation based on flavor profiles usingE-nose, E-tongueand HS-SPME-GC–MS [PDF]

Food Chemistry: X
The effects of different pretreatment combined with irradiation on the flavor profiles of prepared soft-shelled turtle dishes were explored by using electronic nose, electronic tongue and headspace solid-phase microextraction gas chromatography–mass ...
Yuanfang Xu, Xiaoyu Wang, Qingxiu Mao, Qiling Zhang, Yiji Zhou, Gaoliu Huang, Lu Liu, Qing Yang, Yong Zhang, Feng Guo, Chao Deng, Meijuan Yu, Mengyun Ouyang, Ling Peng, Jianhui Wang, Wenge Li   +15 more
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