Results 41 to 50 of about 137,594 (357)

Growth of Omnichannel Grocery Retailing and Food Prices

Agribusiness, EarlyView.
ABSTRACT This paper examines the effects of the growth of omnichannel grocery retailing on food prices. We first develop a conceptual model of consumer choice and retailer pricing that allows us to evaluate changes in equilibrium prices, quantities, and profits with online channel growth and alternative pricing strategies.
Xiangwen Kong, Metin Çakır, Qingxiao Li   +2 more
wiley   +1 more source

Physicochemical, Textural, and Antioxidant Attributes of Yogurts Supplemented with Black Chokeberry: Fruit, Juice, and Pomace

Foods
The fruit, juice, and pomace of black chokeberry (Aronia melanocarpa) are a rich source of phenolic compounds and can be used to obtain enriched dairy products.
Sergiu Pădureţ, Cristina Ghinea, Ancuta Elena Prisacaru, Ana Leahu   +3 more
doaj   +1 more source

Chia seed oil as an additive to yogurt

Grasas y Aceites, 2019
The aim of this study was to evaluate the effect of a 2% chia seed oil addition to natural yogurt on its quality and to determine whether chia seed oil can be used as an additive in fermented milk products. The dominant species of microorganisms found in
D. Derewiaka, N. Stepnowska, J. Bryś, M. Ziarno, M. Ciecierska, J. Kowalska   +5 more
doaj   +1 more source

Dairy Products Made from Yogurt in Hatay Region

Turkish Journal of Agriculture: Food Science and Technology, 2020
In Hatay region, production of dairy products whose raw material is known as yogurt is important to increase the durability of yogurt. These products are produced in small-scale enterprises and offered for sale in local markets, and in some enterprises ...
Dilek Say, Mehmet Salih Çayır, Nuray Güzeler   +2 more
doaj   +1 more source

Effects of Lactobacillus fermentum HY01 on the quality characteristics and storage stability of yak yogurt

Journal of Dairy Science, 2022
: Lactobacillus fermentum HY01 is a probiotic strain screened from traditional yak yogurt, which can effectively relieve enteritis and constipation. This study aimed to evaluate the effects of HY01 as an adjunct starter on the quality and storage of yak ...
Xin Zhang, Jiajie Yang, Chao Zhang, Houyu Chi, Chongwei Zhang, Jingjing Zhang, Tongtong Li, Libo Liu, Aili Li   +8 more
doaj   +1 more source

THE POTENTIAL OF NEAR INFRARED SPECTROSCOPY AS A METHOD OF DETERMINATION OF THE FAT CONTENT IN [PDF]

, 2012
Yogurt is a food product produced by fresh milk as the raw material which is easier to digest and assimilate than fresh milk. Today, it is a very popular food product and is marketed worldwide.Consequently, is important to know its chemical composition ...
Agulheiro-Santos, A.C., Arazuri, Silvia, Arias, Nerea, Correa, Paulo Cesar, Gago, Meritxell, Jarén, Carmen, López, Ainara   +6 more
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Is Youth's Engagement in Agribusiness an Opportunity or a Necessity? A Closer Look at the Situation in South Kivu, Eastern Democratic Republic of the Congo

Agribusiness, EarlyView.
ABSTRACT Despite the broad focus on necessity‐ and opportunity‐driven entrepreneurship in research and policy, the entrepreneurial dichotomy within the agribusiness context has not been adequately addressed. This study contributes to closing this knowledge gap by examining youth's perceptions of agribusiness through the lens of the push‐pull motivation
Cool Dady Mangole, Paul Martin Dontsop Nguezet, Shiferaw Feleke, Victor Manyong, Kamala Kaghoma Christian, Zoumana Bamba, Tahirou Abdoulaye   +6 more
wiley   +1 more source

Animal‐Based Brands Taking the Plant‐Based Opportunity: A Tasting Experiment Exploring Consumer Acceptance of Plant‐Based Brand Extensions

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, Mirta Casati, Elena Castellari, Fosca Vezzulli, Veronica Vitali, Milena Lambri, Claudio Soregaroli   +6 more
wiley   +1 more source

The effects of pea peptides on the quality of set yogurt

Shipin yu jixie, 2023
Objective: This study aimed to reduce the setting time of yogurt, improve the texture of yogurt and evaluate the effect of pea peptides on the quality of coagulated yogurt.
CHEN Yangling, MO Haoran, JIAO Ye, CUI Bo, FANG Yong, CHEN Xiuwen, YANG Jinjie, CHENG Yunhui   +7 more
doaj   +1 more source

The Packed Lunch Project: Parent Survey [PDF]

, 2014
The Packed Lunch Project revolves around parents’ preference for providing packed lunches for their children in primary schools. Our study aims to gain an insight into parents' viewpoints in order to inform our knowledge and understanding of this key ...
Ensaff, H, Mahoney, K
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