Results 71 to 80 of about 52,560 (310)
Food reward sensitivity predicts overconsumption of high-fat snack food
, 2014 Overconsumption of snack foods has been linked to rising rates of obesity, with our ‘obesogenic’ environment and its abundance of palatable, high-calorie foods and associated cues especially implicated.
Fay, Stephanie H. +3 more
core +1 more source
Agribusiness, EarlyView.ABSTRACT This study sets out to investigate the prospects for raising oil palm output in sub‐Saharan Africa, particularly Ghana, without further expansion of cropland. Given global concerns about oil palm's role in deforestation and land use change, the focus is on enhancing productivity on existing farmlands.
Jacob Asravor +3 more
wiley +1 more source
DVSC LOKI snack marketing terve
, 2017 Záró dolgozatom témája a gyakorlati helyem által forgalmazott LOKI snack marketing terve. Ennek a tervnek a kidolgozásával az volt a célom, hogy segítsem ezen termékek reklámozását és megismertetését, hiszen a vállalkozás is tudja, ahhoz, hogy egy ...
Pál, Emília
core
Agribusiness, EarlyView.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
A suggested training program for developing some items of healthy food for kindergarten children [PDF]
International Journal of Advanced Humanities ResearchThis study investigates the effectiveness of a proposed training program on enhancing awareness of healthy food choices among kindergarten children.
Hanan Ibrahim Fetouh samak
doaj +1 more source
Nutritional Properties of Sakada Produced from Blends of Cassava and African Yam Bean Flours
Acta Universitatis Cibiniensis. Series E: Food Technology, 2020 This study investigated the effect of African yam bean flour (AYF) inclusion on the quality of sakada. Fermented cassava mash (FCM) and AYF were blended at ratios (% w/w) 100:0 (control), 90:10, 80:20, 70:30, and 60:40.
Ajayi Oluwafemi +3 more
doaj +1 more source
Redesign Trade Mark Superheru Snack Factory Sebagai Upaya Pencitraan Identitas Produk
, 2017 ABSTRAK Yono, Much Chusnul Verry. 2017. “Redesign Trade Mark SUPERHERU Snack Factory Sebagai Upaya Pencitraan Identitas Produk”. Skripsi Program Studi Desain Komunikasi Visual, Jurusan Seni dan Desain, Fakultas Sastra.
Muchammad Chusnul Verry Yono; Mahasiswa
core
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
Innovation to Pisang Barlin (Musa Acuminata AA) as The Substitute Flour
Jurnal Bahan Alam Terbarukan, 2018 This research is used to explore local ingredients from Musa Acuminata AA. Musa Acuminata AA foodstuffs are usually used only as a raw fruit, not much processed into another food product.
Michael Ricky Sondak +2 more
doaj +1 more source
Subjective Sensations related to Food as Determinants of Snack Choice
Foods, 2020 Comprehending the complexity and determinants of food choices can help understand facets of the growing obesity epidemic. Focusing on consumers’ subjective sensations as determinants of food choices can provide essential insights into eating ...
Mette Duerlund +4 more
doaj +1 more source