Results 71 to 80 of about 22,721 (293)

Consumers Behavior and Awareness on Packaging Waste Management for Circular Economy: Theoretical vs. Empirical Analysis

Business Strategy and the Environment, EarlyView.
ABSTRACT Transition of consumption models towards a circular economy is fundamental, particularly in the food packaging sector, which generates a high proportion of waste. In this context, consumers play a fundamental role, especially at the domestic level through separate waste collection, to limit the use of virgin materials and facilitate the reuse ...
Maria Vittoria Rizzo, Roberta Stefanini, Lisa Orza, Francesca Pezzani   +3 more
wiley   +1 more source

Development of yoghurt incorporated with beetroot puree and its effect on the physicochemical properties and consumer acceptance

Heliyon
Background: Yoghurt is one of the most popularly consumed fermented products which provides several nutritional benefits. Yoghurt products often include flavour and colour additives however, growing awareness of the risks associated with synthetic food ...
Mercia Lionel Adjei, Abena Boakye, Godwin Deku, Nana Baah Pepra-Ameyaw, Antoinette Simpah Anim Jnr, Ibok Nsa Oduro, William Otoo Ellis   +6 more
doaj   +1 more source

Influence of yogurt cultures on benzoic acid content in yoghurt

Czech Journal of Food Sciences, 2000
Benzoic acid is not the natural metabolite in ruminants, therefore it is blocked in their gastrointestinal system in the form of benzoylglycine (hippuric acid).
A. Hejtmánková, V. Horák, J. Dolejšková, F. Louda, H. Dragounová   +4 more
doaj   +1 more source

The Influence of Incongruent Line Extensions on Choice of a Brand's Pre‐Existing Products: The Mediating Role of Curiosity

Journal of Consumer Behaviour, EarlyView.
ABSTRACT Many brands have added highly incongruent products to their product lines, such as Lay's Chicken and Waffles Potato Chips, Blueberry Cheerios, and Carrot Cake Oreos. This paper investigates how highly incongruent products influence the choice of pre‐existing items in the product line.
Brittney Stephenson, Nan Zhao, Cynthia Cryder, Robyn A. LeBoeuf, Stephen M. Nowlis   +4 more
wiley   +1 more source

Peningkatan Cita Rasa dan Tekstur Yoghurt dari Susu Kambing dengan Penambahan Konsentrasi Inokulan

, 2008
The aim of the study was to show that yoghurt from goats milk can be made as an alternative milk preservative and prepare yoghurt which good quality in texture and flavour. The experiment used two treatment on yoghurt from goats milk.
Effendi, Mustofa Helmi, Chusniati, Sri
core   +1 more source

Rheological Properties and Sensory Profile of Yoghurt Produced with Novel Combination of Probiotic Cultures

Foods
Novel probiotic yoghurt was produced using the combination of bacterial cultures Lactobacillus plantarum HA119 and Bifidobacterium animalis subsp. lactis B94 and yoghurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.
Nebojša Ilić, Miona Belović, Nurgin Memiši, Mladenka Pestorić, Dubravka Škrobot, Lato Pezo, Rada Jevtić-Mučibabić, Yolanda Sanz, Jerome Brouzes   +8 more
doaj   +1 more source

All Quiet on the Luxury Front: How and When Sustainability Labels Influence Purchase Behavior

Journal of Consumer Behaviour, EarlyView.
ABSTRACT As luxury brands launch sustainability initiatives and products, they face significant challenges, including the need to effectively communicate their practices to consumers. The current research draws on semiotics theory to explore how and when distinct types of sustainability labels, indexical and iconic, enhance brand authenticity ...
Shelly Rathee, Charles R. Taylor, Tyler Milfeld   +2 more
wiley   +1 more source

Physical characteristics of fortified yoghurt.

, 2019
Viscosity (a). Syneresis (b). water-holding capacity (WHC) (c). C: Control plain yoghurt, T1; Yoghurt enriched with DPP grains, T2; Yoghurt enriched with DPP ethanol extract and T3; Yoghurt enriched with DPP nanoencapsulated extract (40%).
Amira Muhammad Galal Darwish (7500149), Tarek Nour Soliman (7500146), Wedad Mohamed El-Kholy (7500143)   +2 more
core   +1 more source

Protein–Anthocyanin Interactions in Food Systems: A Reaction‐Network Perspective on Equilibria, Kinetics, and Degradation Pathways

ChemFoodChem, EarlyView.
Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins, Victor de Freitas, Susana Soares, Joana Oliveira   +3 more
wiley   +1 more source

Phenolic‐Associated Dietary Fiber Ingredients From Agro‐Industrial Residues: Processing‐Dependent Identity and Food‐Grade Translation

ChemFoodChem, EarlyView.
Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu, Ireland LaBass, Sicheng Wang, Cheu Peng Leh, Ting Han   +4 more
wiley   +1 more source