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Journal articles on the topic 'Fast Foods Industry'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

Jones, Peter. "Plant-based Food in the Hospitality Industry: An Exploratory Case Study of Leading Fast Food Outlets." Athens Journal of Tourism 9, no. 2 (2022): 63–76. http://dx.doi.org/10.30958/ajt.9-2-1.

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Plant-based food is one of the growing sectors within the food industry, and fast food companies may have an important role to play in driving both the trialling, and the consumption, of plant-based foods. This exploratory paper outlines the growth of plant-based foods, explores how the leading fast food companies are incorporating plant-based foods into their menus, and offers some wider reflections on the fast food companies’ approach to plant-based food. The findings reveal that the leading fast food companies within the UK were promoting their plant-based menu items at both the corporate a

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Kryuk, Roman, Mukhim-Zade Mukhsin, Marina Kurbanova, and Viktoria Kryuk. "Biosensors in Food Industry." BIO Web of Conferences 64 (2023): 01006. http://dx.doi.org/10.1051/bioconf/20236401006.

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One of the main challenges the food industry has to deal with is the growing need for fast and cost-effective methods of detecting allergens and pathogens in foods. Biosensors provide an express method of detecting pathogens, allergens, and pesticide residues in food products. In addition, they can detect contaminants, verify food composition, and define its freshness. As a rule, only qualified experts in food science and agriculture can conduct chemical and microbiological analyses, which are expensive and time-consuming because of long sampling or pre-treatment procedures. Biosensors can opt

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Banerjee, Swapan. "A Comprehensive Review on the Economic Status of the Global Convenience Food Industry." International Journal of Business, Management and Economics 2, no. 1 (2021): 43–52. http://dx.doi.org/10.47747/ijbme.v2i1.236.

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Nowadays, people worldwide are leading to fast lifestyles due to their official work and childrens’ education. The situations compel almost every earning member who does not have enough time to buy fresh vegetables and other essential food ingredients for cooking good foods both in the lunch and dinner at home. For the last two decades, mainly office goers are dependent on convenience foods called ready-to-eat foods. Disposable income, taste preferences, working stress, and psychological tenacity are the significant factors of the growing demand for fast food or ready meals among the middle-cl

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S., Anitharaj M. "A Study on Buying Behaviour of Youngsters towards Fast Food Restaurants." International Journal of Emerging Research in Management and Technology 7, no. 1 (2018): 1. http://dx.doi.org/10.23956/ijermt.v7i1.17.

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The Indian economy was a traditional economy with majority of the consumers having a preference towards home cooked foods. This posed a major challenge to the major global fast food giants such as McDonalds and KFC to establish their business in India. In recent years the Indian fast food industry is undergoing rapid changes, reflecting a number of underlying developments. The most significant has been the quality and variety of services which have accelerated and broadened the scope of fast food restaurants in India. The global retailers have to compete with the Indian fast food retailers who

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T., Kavimalar, and Muttappa R. Gudadinni. "Practice of junk food consumption among college students: an observational study in Northern Karnataka." International Journal Of Community Medicine And Public Health 10, no. 12 (2023): 4920–23. http://dx.doi.org/10.18203/2394-6040.ijcmph20233800.

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Background: Globalisation and urbanisation have significantly changed peoples eating patterns and forced many individuals to eat foods which have high calorie and low nutritional value foods called junk foods. Excessive consumption of fast food is often associated with increased risk of non-communicable diseases, presenting a public health challenge. India’s fast-food industry is expanding at the rate of 40% every year. India ranks 10th in the Fast-food per capita spending figures with 2.1% of expenditure in annual total spending. The aim of the study was to assess the knowledge and practice o

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E., Banabo, and Otobo P. "Electronic Marketing and Customer Retention in the Fast Foods Industry in Yenagoa, Bayelsa State." British Journal of Management and Marketing Studies 7, no. 3 (2024): 201–22. http://dx.doi.org/10.52589/bjmms-5blaheis.

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Fast food businesses are known to be affected by some existential problems. This economic sector faces problems ranging from insufficient capital, lack of efficient manpower, inefficient management, fraud, and inability to analyse and capture market opportunities. Other problems also include marketing problems, research inefficiencies and production problems such as poor standardisation and low-quality products to mention but a few. In a quest to find lasting solutions to these problems, governments in Bayelsa State both at the state and local levels have been embarking on programs geared towa

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Dr, Prosper Chopera. "Examining Fast Food Consumption Habits and Perceptions of University of Zimbabwe Students." International Journal of Science and Healthcare Research 3, no. 1 (2018): 1–6. https://doi.org/10.5281/zenodo.3935662.

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Fast food consumption is on the increase in developing countries and together with many factors has been association with negative impacts on nutrition and health status of individuals. In Zimbabwe studies that determine the prevalence of fast food consumption are very few. The objective of this study was to assess the prevalence of fast food consumption among university students. This was a cross sectional survey was conducted with a total of 85 students. The subjects completed a structured questionnaire. Weight, height were measured and BMI determined. A large percentage of the study populat

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Canon, Tong, and Wong Anthony. "The Effects of Corporate Social Responsibility of Fast-food Restaurants on Corporate Reputation." Journal of Marketing and HR 3 (May 2, 2016): 126–44. https://doi.org/10.5281/zenodo.3967394.

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In order to accommodate the fast-paced and sophisticated lifestyle of increasingly affluent urban populations, the fast-food industry is growing rapidly in most major cities around the world, including Hong Kong. As such, fast-foods chains face severe competition and aim to differentiate their organisations by encompassing nontraditional, contemporary elements of demarcation. One such element is corporate social responsibility (CSR) as an initiative aimed at enhancing corporate image and reputation. However, there is a dearth of studies on how CSR and the concept of reduce, reuse, and recycle

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Takundwa, Tapiwa, and Faustino Kufakunesu. "The Association between Brand Equity and Customer Store Selection in Zimbabwean Fast Foods Industry." Eastern Africa Social Science Research Review 33, no. 2 (2017): 15–27. http://dx.doi.org/10.1353/eas.2017.0006.

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Christoforou, Anthea, Sheida Norsen, Jodi Bernstein, and Mary L’Abbe. "Examining the Prevalence, Nutritional Quality and Marketing of Foods with Voluntary Nutrient Additions in the Canadian Food Supply." Nutrients 13, no. 9 (2021): 3115. http://dx.doi.org/10.3390/nu13093115.

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Foods with voluntary nutritional additions are a fast-growing sector of the global food industry. In Canada, while the addition of nutrients to foods has been regulated through fortification regulations, parallel policies which aim to encourage product innovation have also allowed for the voluntary addition of nutrients and other novel ingredients to ‘supplemented’ and ‘functional’ foods. Concerns have been raised that the consumption of these products may have negative repercussions on population health, such as high nutrient intakes inappropriate for certain population subgroups (e.g., child

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Guo, Zhongfeng, Junlin Yang, and Siyi Liu. "Research on Lightweight Model for Rapid Identification of Chunky Food Based on Machine Vision." Applied Sciences 13, no. 15 (2023): 8781. http://dx.doi.org/10.3390/app13158781.

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To meet the demands of the food industry for automatic sorting of block-shaped foods using DELTA robots, a machine vision detection method capable of quickly identifying such foods needs to be studied. This paper proposes a lightweight model that incorporates the CBAM attention mechanism into the YOLOv5 model, replaces ordinary convolution with ghost convolution, and replaces the position loss function with SIoU loss. The resulting YOLOv5-GCS model achieves a mAP increase from 95.4% to 97.4%, and a reduction in parameter volume from 7.0 M to 6.2 M, compared to the YOLOv5 model. Furthermore, th

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Nishadi, G. P. K., B. N. F. Warnakulasooriya, and K. P. L. Chandralal. "The Impact of Socialization Agents on Adolescent Consumer Vulnerability: Moderating Role of Living Area (With Reference to Franchised Fast-Food Industry in Sri Lanka)." Sri Lanka Journal of Marketing 10, no. 2 (2025): 138–57. https://doi.org/10.4038/sljmuok.v10i2.192.

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Adolescence is a critical period in the life cycle of a human being and the consumption of food in this stage is detrimental for growth and development. As per the existing findings, socialization agents play a role in impacting nutrition knowledge, preferences, and purchasing preferences associated with food. In comparison to other life stages, during adolescence, consumers are more interested in eating junk foods and most of the times they have no desire to eat homemade foods. Further, the current literature highlighted that increasing availability of fast-food has become a major reason for

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NGUYEN, Hoang Nam, Ngoc Van LE, and Thi Minh Nguyet NGUYEN. "EFFECT OF ADVANCED GLYCATION END (AGE) AND ACRYLAMIDE COMPOUNDS, AND FAST FOOD CONSUMPTION HABITS ON HEALTH." Tạp chí Dinh dưỡng và Thực phẩm 20, no. 3E (2024): 1–18. http://dx.doi.org/10.56283/1859-0381/478.

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Background: Food safety has become an area of primary concern over the past several decades, especially since sociological statistics show a linear association between increased incidence of chronic the level of industrialization, which is associated with environmental pollution, and the scale of industrially processed foods. Many studies have shown that the formation of polluting and harmful compounds (acrylamides, AGEs) in foods processed at high temperatures is incompatible with unhealthy lifestyles such as the consumption of high-sugar products and alcoholic foods increase the risk of di

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Govindaraju, Indira, Maidin Sana, Ishita Chakraborty, Md Hafizur Rahman, Rajib Biswas, and Nirmal Mazumder. "Dietary Acrylamide: A Detailed Review on Formation, Detection, Mitigation, and Its Health Impacts." Foods 13, no. 4 (2024): 556. http://dx.doi.org/10.3390/foods13040556.

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In today’s fast-paced world, people increasingly rely on a variety of processed foods due to their busy lifestyles. The enhanced flavors, vibrant colors, and ease of accessibility at reasonable prices have made ready-to-eat foods the easiest and simplest choice to satiate hunger, especially those that undergo thermal processing. However, these foods often contain an unsaturated amide called ‘Acrylamide’, known by its chemical name 2-propenamide, which is a contaminant formed when a carbohydrate- or protein-rich food product is thermally processed at more than 120 °C through methods like frying

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Septiana, Henni Rizki, Revalina Julianti, Lyra Revaliana Putri, Ragil Choirunnisa Aufa Dinina, Saskia Devina Azzahra, and Sefhia Dwi Purwati Gunawan. "OVERVIEW OF FOOD CONSUMPTION BEHAVIOR AND HEALTHY LIFESTYLE PATTERNS IN MODERN COMMUNITIES OF BOGOR CITY." HEARTY 12, no. 2 (2024): 408–13. http://dx.doi.org/10.32832/hearty.v12i2.16708.

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The increasing level and lifestyle of society accompanied by the modernization of food industry technology has caused people to move away from natural foods and prefer fast food. Fast food is considered very practical, fast and easy to obtain so that it supports the lifestyle of modern society. This study aims to determine the description of food consumption behavior and healthy lifestyles in modern society in Bogor city. The method used was descriptive quantitative approach with data collection through interviews with questionnaires, the number of respondents was 200 people. Related to food c

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TĂBĂRAN, Alexandra, Sorin Daniel DAN, Oana REGET, and Marian MIHAIU. "Evaluation of Quality Parameters in Raw Meat Used for Processing in the Fast Food Industry." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Veterinary Medicine 76, no. 1 (2019): 26. http://dx.doi.org/10.15835/buasvmcn-vm:2018.0035.

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The aim was to evaluate the quality aspects of raw meat destined for processing in fast-food units and to compare it with that of meat obtained in the traditional systems. Our study revealed that the water holding capacity (WHC) in poultry meat obtained in the industrial systems and used for processing in fast-foods is very variable and also very high compared to the one obtained in the traditional systems. When examining sensorially the quality aspects we found that the colour of the poultry meat (legs) is whiter, paler and in the breast areas we noticed a pathology known the “wooden breast”.

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Mirza, Insha, and Rasmeet Kaur Malhi. "THE IMPACT OF E-COMMERCE ON FMCG SECTOR IN BHOPAL." BSSS Journal of Management 14, no. 1 (2023): 68–84. http://dx.doi.org/10.51767/jm1407.

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In India, Fast Moving Consumer Goods sector is the fourth largest sector and is driving everyone’s life every day.From the past twenty years, FMCG sector has seen a drastic change specifically in terms of increasing online sales across various categories. E-commerce is growing tremendously giving ample opportunities to both big and small businesses in the FMCG industry. Fast Moving Consumer Goods (FMCG) are goods which have very high demand and very low shelf life because they are perishable in nature. These products are non-durable products that are purchased frequently and are consumed very

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Mkumbo, Dina Robert, and Kaanael Simon Mbise. "The Influence of Social Media Advertisements on Fast-Food Consumption." Journal of Informatics 2, no. 1 (2022): 22–32. http://dx.doi.org/10.59645/tji.v2i1.62.

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This study examines the influence of social media advertisements on fast-food consumption in Arusha city. The researchers adopted a case study research design with both quantitative and qualitative approaches. Questionnaires and interviews collected data from fast-food restaurants and customers. In data analysis, the study employed descriptive analysis for quantitative data, while content analysis was employed for qualitative data. The study used 92 samples from 1118 fast-food restaurants as representatives of the population selected randomly and customers frequenting the restaurants. Findings

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Mulder, Kelly A., Alexa R. Ferdinands, Kelly J. Richardson, and Sheila M. Innis. "Sources ofTransand Saturated Fatty Acids: In the Diets of Vancouver Children." Canadian Journal of Dietetic Practice and Research 74, no. 1 (2013): 7–13. http://dx.doi.org/10.3148/74.1.2013.7.

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Purpose: Amounts and sources of trans fatty acids (TFA) and saturated fatty acids (SFA) were examined in the diets of children aged five to six years after changes in TFA in Canadian foods.Methods: Dietary intake was assessed for 100 Vancouver children, using three 24-hour recalls during parental interviews. Trans fatty acid and SFA intakes and food sources were determined for each child.Results: The TFA intake was 0.71 ± 0.31% of energy, and 12% of children consumed over 1% of energy from TFA. Saturated fatty acids intakes were 12.5 ± 3.39% of energy, and 81% of the children consumed more tha

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Zhou, Yan, Xuan Shen, Chen Wang, Yixue Liao, and Junli Li. "Mining the Spatial Distribution Pattern of the Typical Fast-Food Industry Based on Point-of-Interest Data: The Case Study of Hangzhou, China." ISPRS International Journal of Geo-Information 11, no. 11 (2022): 559. http://dx.doi.org/10.3390/ijgi11110559.

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There is a Chinese proverb which states “Where there are Shaxian Snacks, there are generally Lanzhou Ramen nearby”. This proverb reflects the characteristics of spatial clustering in the catering industry. Since the proverbs are rarely elucidated from the geospatial perspective, we aimed to explore the spatial clustering characteristics of the fast food industry from the perspective of geographical proximity and mutual attraction. Point-of-interest, OSM road network, population, and other types of data from the typical fast-food industry in Hangzhou were used as examples. The spatial pattern o

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Wellard-Cole, Lyndal, David Goldsbury, Michelle Havill, et al. "Monitoring the changes to the nutrient composition of fast foods following the introduction of menu labelling in New South Wales, Australia: an observational study." Public Health Nutrition 21, no. 6 (2017): 1194–99. http://dx.doi.org/10.1017/s1368980017003706.

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AbstractObjectiveThe present study examined the energy (kilojoule) content of Australian fast-food menu items over seven years, before and after introduction of menu board labelling, to determine the impact of the introduction of the legislation.DesignAnalysis of the median energy contents per serving and per 100g of fast-food menu items. Change in energy content of menu items across the years surveyed and differences in energy content of standard and limited-time only menu items were analysed.SettingFive of Australia’s largest fast food chains: Hungry Jack’s, KFC, McDonald’s, Oporto and Red R

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Hasbullah, Siti Aminah, Umme Umaimah Amin, Norhafizi Nordin, and Nurul Asmida Abd Razak. "CUSTOMER SATISFACTION IN THE FAST FOOD RESTAURANT IN ARAU, PERLIS: A STUDY ON PRICE, FOOD QUALITY AND SERVICE QUALITY." Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021, Number 1 (July 15, 2021): 163–83. http://dx.doi.org/10.32890/jeth2021.1.8.

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The high demand from customers for quality services and competitive environment in the fast food industry give rise to the need to improve customers’ satisfaction that will increase the restaurant’s revenue. The objective of this study is to investigate the factors effecting customers’ satisfaction in fast food restaurants namely the price, service quality, and food quality of fast food restaurants in Arau, Perlis. The fast food restaurants selected for this study are Marry Brown, KFC, Pizza Hut and Domino's Pizza. A quantitative method was applied using online questionnaire to collect data fr

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KARATZAS (Κ.Α.Γ. ΚΑΡΑΤΖΑΣ), K. Α. G. "High Hydrostatic Treatment of Foods." Journal of the Hellenic Veterinary Medical Society 55, no. 4 (2017): 324. http://dx.doi.org/10.12681/jhvms.15131.

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Heat Treatment (cooking, boiling, roasting, pasteurisation, sterilisation etc.) has always been for centuries the principal method used in Food Preservation. Lately, recent trends in processing are aimed at more healthy, nutritious and convenient food. New food preservation techniques, new concepts (Hurdle Technology) have been developed and are currently being used in the Food Industry. One of the most promising and already applied,tested in the international market, novel techniques is the High Hydrostatic Pressure treatment. Principal usage of High Hydrostatic Pressure treatment (200-600 MP

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Chigaga, Billiat. "The Effects of Taxpayer Education Programs on Voluntary Tax Compliance amongst SMEs in the Fast Foods Industry in Zimbabwe: Systematic Literature Review." International Journal of Membrane Science and Technology 10, no. 1 (2023): 556–69. http://dx.doi.org/10.15379/ijmst.v10i1.2619.

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This literature review critically assesses the impact of taxpayer education programs on tax compliance by Small and Medium Enterprises (SMEs) in Zimbabwe's fast-food industry. Given the sector's economic importance, the study aims to synthesize existing research on how these programs affect SMEs' understanding of tax regulations, awareness of compliance benefits, and intentions to comply. It systematically analyses methodologies, findings, and limitations of prior studies, employing meta-analysis for quantitative research and qualitative assessment for deeper insights. This review highlights t

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Dr., Manish Kumar Srivastava, and Atul Kumar Srivastava Mr. "Online Food Delivery: Study with Special Reference to Food Aggregators." International Journal of Multidisciplinary Research and Analysis 04, no. 03 (2021): 322–25. https://doi.org/10.47191/ijmra/v4-i3-15.

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Technology has emerged as one of the factors which are affecting every business throughout the world. It has changed business practices throughout the world. The service industry is hugely affected by the use of technology. The Food and Restaurant Industry is also started making efficient use of technology. In recent times, consumers have shown an inclination towards ordering foods from hotels and restaurants and having them at the convenience of their homes. Due to this online food delivery has emerged as a fast-growing services sector. In this paper, an attempt has been made by the authors t

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Ranjeet Kumar. "Life Style Changes for Environment and Sustainable Development." International Research Journal on Advanced Engineering and Management (IRJAEM) 2, no. 03 (2024): 42–48. http://dx.doi.org/10.47392/irjaem.2024.0008.

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In the changing world economy scenario and due to consumerism name became a major factor for industry to make a product and services as per customer choice. This consumerism impacted on a large scale in the competitive market due to increase in purchasing power people are demanding new product with special features and corporate houses are somehow compromising on sustainability of development resulting in fast and rapid exploitation of natural resources although government name imposed several restriction on consumer market like ban on plastic, ban on wildlife product, less use of germicide an

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Dutra de Barcellos, Marcia, and Rafael Laitano Lionello. "Consumer Market for Functional Foods in South Brazil." International Journal on Food System Dynamics 2, no. 2 (2011): 126–44. https://doi.org/10.18461/ijfsd.v2i2.223.

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This study aims at investigating the consumer market for functional foods (FF) in Porto Alegre, South Brazil. Functional food is any healthy food claimed to have a health-promoting or disease-preventing property beyond the basic function of supplying nutrients. Health has been named as the most significant trend and innovation driver in the global food and drinks market. Brazil is one of the leading countries in food production and consumption, and the market for functional foods have been growing 10% per year, three times more than the market for conventional foods. Although this food categor

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Maurya, Neelesh Kumar. "Decoding Consumer Dynamics: A Deep Dive into Food Industry Surveys and Trends." Nutrition and Food Processing 07, no. 14 (2024): 01–06. https://doi.org/10.31579/2637-8914/275.

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The food industry is a rapidly evolving sector, influenced by dynamic consumer demands, technological advancements, regulatory shifts, and environmental concerns. In recent years, significant changes have reshaped the industry, with market surveys and consumer behavior analysis becoming essential tools for understanding these trends. This review highlights the pivotal role of market surveys, consumer preferences, and product trials in shaping the future of food production and consumption. Market surveys, such as consumer satisfaction, product development, and competitor analysis surveys, provi

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Chikosha, F., and TM Chiunye. "Evaluating Share of Mind and Share of Heart in the Fast Food Sector: A Case Study of Zimbabwean Fast Food Outlets." Greener Journal of Business and Management Studies 6, no. 1 (2016): 7–14. https://doi.org/10.15580/GJBMS.2016.1.031416058.

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Competing strategies have been found to be costly than focusing on the consumer. Businesses need to focus on how to increase their appeal to customers. This study aimed at evaluating the share of mind and share of heart for the leading fast food outlets in Harare. A questionnaire survey was administered on customers from the five leading fast food outlets in Harare. Chicken Inn emerged the lead outlet on customer share of mind and share of heart.

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Patel, Ruchi, A. D. Patel, and J. B. Upadhyay. "Use of Renewable Energy in Dairy Industry." International Journal of Advance Research and Innovation 4, no. 2 (2016): 71–77. http://dx.doi.org/10.51976/ijari.421611.

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Today India has become number one in milk production, producing 140 million tons per annum with approx. 20% of the total milk production is handled by the organized sectors. Dairy and food industries are fast growing industries and day-by-day newer technologies are being introduced to get better quality of foods. Most of the milk processing operations, room conditioning for milk product packaging and cold stores for milk milk products are operating on grid electric supply. Energy is one of the critical inputs for economic development of any Country. In order to overcome the present energy scen

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Shen, You-Cheng, and Han-Shen Chen. "Exploring Consumers’ Purchase Intention of an Innovation of the Agri-Food Industry: A Case of Artificial Meat." Foods 9, no. 6 (2020): 745. http://dx.doi.org/10.3390/foods9060745.

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Green consumption is an emerging environmental topic receiving global attention. Because livestock production is a primary source of greenhouse gas emission, the “low-carbon diet” has become a new trend in the catering industry. Fast food companies have been launching vegetarian products because artificial meat requires less water and land resources than traditional livestock and has lower carbon emissions. This study explores the influence of consumers’ attitude, subjective norms (SNs), and perceived behavioral control (PBC) on their purchase intention for vegetarian burgers from the product

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Korotkikh, Alla. "Trends in U.S. food consumption: priorities, and prospects." Russia and America in the 21st Century, no. 4 (2023): 0. http://dx.doi.org/10.18254/s207054760027304-1.

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The subject of the article is an economic study of trends in food consumption by the US population over the past five decades. The multidirectional dynamics of the consumption of individual products under the influence of economic, social and demographic factors ensures a stable level of total food consumption in the country - it has not changed much over half a century. But the structure of consumption has changed significantly, which, combined with the growing popularity of fast food, has a direct impact on the food industry and the domestic food market, stimulates some and inhibits other ar

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Marin, Marco, Maria Vesna Nikolic, and Jasmina Vidic. "Rapid point-of-need detection of bacteria and their toxins in food using gold nanoparticles." COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY 20(6) (August 9, 2021): 5880–900. https://doi.org/10.5281/zenodo.7158130.

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<strong>Abstract </strong> Biosensors need to meet the rising food industry demand for sensitive, selective, safe, and fast food safety quality control. Disposable colorimetric sensors based on gold nanoparticles (AuNPs) and localized surface plasmon resonance are low-cost and easy-to-perform devices intended for rapid point-of-need measurements. Recent studies demonstrate various facile and versatile AuNPs-based analytical platforms for the detection of bacteria and their toxins in milk, meat, and other foods. In this review, we introduce the general characteristics and mechanisms of AuNPs ca

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Augusto, Ana, Marco F. L. Lemos, and Susana F. J. Silva. "Exploring Marine-Based Food Production: The Challenges for a Sustainable and Fast Biotechnology-Based Development." Applied Sciences 14, no. 18 (2024): 8255. http://dx.doi.org/10.3390/app14188255.

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Marine-derived nutrients and bioactive compounds may offer a myriad of biological benefits, such as anticancer and anti-inflammatory properties, and technological potential, enhancing food quality as additives. Their role in the sustainable development of food technology is fundamental, especially in advancing the knowledge of functional foods and related technologies. Algae are considered one of the major sources of marine-derived ingredients and the subject of several recent studies. Despite their potential, the translation of marine ingredients’ potential into a marine-based competitiveness

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Elfrida, Tuti, Syafiq Akmal Sazali, and Muhammad Nasirin Abu Bakar. "The Representation of Baba-Nyonya Cuisine in the Context of Halal Tourism Industry in Malacca, Malaysia." Humanus 19, no. 1 (2020): 61. http://dx.doi.org/10.24036/humanus.v19i1.107681.

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Culinary becomes one of the fast growing industries along with the development of tourism. The Baba-Nyonya or Peranakan foods is one of Malacca's distinctive dishes as a form of acculturation of Chinese and Malaysian culture which presents to complement the diversity of attractions and services in the Malaysian tourism and hospitality industry. Several Baba-Nyonya restaurants are available in Malacca and most are located in Bandar Hilir, where the Peranakan community lived in the past. Baba-Nyonya restaurants emerge to have contribution to the development of Malaysia as Halal Tourism Destinati

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Aurellia, Patricia, Debora Basaria, and Reza Fahlevi. "Pengaruh Growth Mindset Terhadap Employee Resilience di Unit Foods PT X." Psikologi Prima 7, no. 1 (2024): 41–49. http://dx.doi.org/10.34012/psychoprima.v7i1.5097.

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PT X is one of the companies engaged in Fast Moving Customer Goods (FMCG) in Indonesia, located in Jakarta. The achievement of PT X certainly must maintain the role of qualified employees so that the company can increase its productivity, efficiency, and competitiveness to excel in competition in the era of globalization. The intense competition in the FMCG industry encourages PT X's Foods unit employees to withstand pressure and rise from failure to continue to grow. To encourage employee performance, PT X applies several values to support the effectiveness of employee performance in achievin

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Sadhan, Jyoti Dutta. "Understanding the Fundamentals of Microwave Processing: A Brief Study of Basic Engineering Mathematical Models." Chemical Axis 21, no. 1 (2022): 84. https://doi.org/10.5281/zenodo.6635049.

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The study of foods has been an interesting subject since the history of mankind, be it intentionally or unintentionally. The way humans evolved has a lot to do with what and how humans consumed the food over the course of time. It all began when the early humans discovered fire and used it as a means to cook the raw food which eventually resulted in tastier foods. Overtime, humans became smarter and their fascination with science led them to discover the unknown and unseen principles of nature that surrounds us all. He began using these principles to his own advantage and one of the purposes w

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Peng, Yi, Yuzhe Wang, and Zhenyu Ye. "Cold Chain Logistics Management and Operations: Problems and Suggestions in the Post-Epidemic Era." Advances in Economics, Management and Political Sciences 33, no. 1 (2023): 78–84. http://dx.doi.org/10.54254/2754-1169/33/20231640.

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The outbreak of the COVID-19 epidemic has brought unprecedented challenges to global food supply chains, and cold chain logistics, which involves the transportation and storage of temperature-sensitive foods, has become a key area of concern. The ongoing incidence of infections from abroad that are imported due to the cold chain, which has negatively damaged the cold chain logistics sector. In China, monitoring and maintaining cold chain logistics still presents a few challenges despite the industry's fast expansion. Therefore, it is essential to conduct a comprehensive analysis of the problem

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Liu, Qingzhou, Margaret Allman-Farinelli, and Anna Rangan. "Portion Size Norms of Discretionary Foods and Eating Settings: A Repeated Cross-Sectional Study." Nutrients 16, no. 21 (2024): 3670. http://dx.doi.org/10.3390/nu16213670.

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Background: The increase in serving sizes of energy-dense nutrient-poor discretionary foods over time, with attractively presented large servings and package sizes, has led to portion distortion and a new ‘normal’ for serving sizes. Little data exists on the variations of portion size norms of discretionary foods across settings. This study aimed to examine the differences in the range of normal portion sizes of commonly consumed foods between home and out-of-home settings (coffee shops, restaurants). Methods: A repeated cross-sectional design was used, with nine selected discretionary foods a

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Le Guillas, Gautier, Pascal Vanacker, Christian Salles, and Hélène Labouré. "Insights to Study, Understand and Manage Extruded Dry Pet Food Palatability." Animals 14, no. 7 (2024): 1095. http://dx.doi.org/10.3390/ani14071095.

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Pet food production is a fast-growing industry. While extruded dry pet food is the favored pet food due to its convenience of use, it may have poorer palatability than other pet foods such as wet pet foods. However, palatability plays a pivotal role in meeting nutritional requirements or providing therapeutic benefits in cats and dogs, as it ensures food acceptance. Thus, both academics and manufacturers conduct routine palatability tests to assess acceptance and preference of products among pets, alongside sensory analyses involving human panels. Palatability is greatly influenced by species-

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LIGGANS, GIRVIN L., MARC S. BOYER, LAURIE B. WILLIAMS, KIMBERLY W. DESTROMP, and SON T. HOANG. "Food Safety Management Systems, Certified Food Protection Managers, and Compliance with Food Safety Practices Associated with the Control of Listeria monocytogenes in Foods at Restaurants." Journal of Food Protection 82, no. 7 (2019): 1116–23. http://dx.doi.org/10.4315/0362-028x.jfp-18-532.

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ABSTRACT Listeria monocytogenes is a widespread pathogen of public health concern that is capable of persisting in food processing and retail food environments. Both industry and regulatory agencies continually look for ways to eliminate or prevent the growth of this pathogen. This study investigated the effect of food safety management systems (FSMS) and the presence of a certified food protection manager (CFPM) on the occurrence of proper cold holding and date marking—two food safety practices associated with the control of L. monocytogenes in restaurants. Observational data collected as par

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Abd El-Ghany, Wafaa A., and Daryoush Babazadeh. "Betaine: A Potential Nutritional Metabolite in the Poultry Industry." Animals 12, no. 19 (2022): 2624. http://dx.doi.org/10.3390/ani12192624.

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Poultry industry has been recognized as a fast-developing sector aiming to produce low-cost and high-nutrient foods for human consumption. This review article aimed to focus on the significant roles of dietary betaine supplementation in the poultry industry. In this respect, different effects of betaine on performance and carcass traits, as well as its osmoregulatory, anticoccidial, immune-modulatory, and heat-stress alleviation activities, were discussed. Different concentrations of betaine supplementation can improve the feed conversion ratio, final body weight, breast muscle yield, egg prod

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T, Raghi, and Ushadevi K, N. "Cross-generational Analysis of Consumer Behaviour towards Convenience Foods: A Study of Convenience Foods in Kerala." Asian Journal of Agricultural Extension, Economics & Sociology 42, no. 9 (2024): 151–58. http://dx.doi.org/10.9734/ajaees/2024/v42i92550.

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Aims: From customs dating back thousands of years to contemporary conveniences, food has always played a significant role in our societies. As we travel through history, we can see the tremendous change that has paved the way for the emergence of convenience foods in our lives. The behaviour of various generations is also on the go with time. Considering this, the study emphasises the intricate relationship between consumer behaviour towards convenience foods and age cohorts. Methodology: The data for the study was collected from a total of 180 respondents. Among these, 60 belonged to Gen X, G

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Mills, Lize. "Selling Happiness in a Meal: Serving the Best Interests of the Child at Breakfast, Lunch and Supper." International Journal of Children’s Rights 20, no. 4 (2012): 624–44. http://dx.doi.org/10.1163/157181812x637118.

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Following the global increase in childhood obesity, the World Health Organisation has renewed its calls upon governments to draft and implement clear policies regarding the marketing of energy-dense, micronutrient-poor foods and beverages to children. As part of such policies, two member states of the WHO, namely the United States of America and South Africa, recently increased their regulatory efforts in this regard. These measures elicited strong response from both parents and the fast food industry. The article seeks to discuss and evaluate these regulatory developments and the reaction the

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Ampofo, Josephine, and Lord Abbey. "Microalgae: Bioactive Composition, Health Benefits, Safety and Prospects as Potential High-Value Ingredients for the Functional Food Industry." Foods 11, no. 12 (2022): 1744. http://dx.doi.org/10.3390/foods11121744.

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Global population is estimated to reach about 9.22 billion by 2075. The increasing knowledge on the relationship between food biochemistry and positive health gives an indication of the urgency to exploit food resources that are not only sustainable but also impact human health beyond basic nutrition. A typical example of such novel food is microalgae, an aquatic microorganism with a plethora of diverse bioactive compounds including phenolics, carotenoids, vitamin B12 and peptides. Microalgal bioactive compounds have been shown to possess positive health effects such as antihypertensive, anti-

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Mehrotra, Sonia. "PETAWRAP: the Indian grilled wraps." Emerald Emerging Markets Case Studies 1, no. 3 (2011): 1–12. http://dx.doi.org/10.1108/20450621111168237.

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Subject area Entrepreneurship; Business Strategy; Business Environment courses. Study level/applicability This case is appropriate for use in Masters in Business Administration (MBA) programs as well as advanced undergraduate courses. The case provides an apt simulation of the emerging Indian fast food companies in the competitive dynamics of Indian business environment. Case overview Rakesh an MBA graduate from the University of Hartford, Connecticut, after four years of corporate experience, made a decision to start a business of his own. Thus, was born Infusions Foods Pvt Ltd (IFPL) an entr

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Pera, Jacek. "Linear and Non-linear Relationships Between Shares of the Agri-food Industries of the Warsaw Stock Exchange. Risk Aspect." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 17(32), no. 4 (2017): 249–62. http://dx.doi.org/10.22630/prs.2017.17.4.101.

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Despite a wide range of research on the agricultural market conducted so far, relatively little attention has been devoted to a comprehensive analysis of linear and non-linear causality in relation to the entire agri-food sector in Poland, in the context of risk. The objective of this study is therefore to analyze the linear and non-linear relationships between shares of WSE's agri-food industry sectors in terms of risk. The study covered three sectors of agri-food sector currently existing on the WSE (29 listed companies): Foods (21 listed companies), Agricultural Production and Fisheries (5

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Nikolov, Valentin, and iStanislav Radansk. "TRADITION AND CONTEMPORATION IN THE PRODUCTION OF CRUDE DRIED MEAT PRODUCTS." TRADITION AND MODERNITY IN VETERINARY MEDICINE 3, no. 1 (2018): 45–52. https://doi.org/10.5281/zenodo.1217875.

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Production of traditional raw – dried meat products in Bulgaria is a historical fact that is increasingly fades into the background of innovative technologies that massively enter the meat industry. That's besides the massive high-tech production and European framework which imposes certain standards in the production of this type of meat products. However, they remain favorites in the local market as it is considered a traditional food for the region. As foods with protected designations and traditional specialties guaranteed in the European register were entered Elena fillet, sausa

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Mackay, Sally, Teresa Gontijo de Castro, Leanne Young, Grace Shaw, Cliona Ni Mhurchu, and Helen Eyles. "Energy, Sodium, Sugar and Saturated Fat Content of New Zealand Fast-Food Products and Meal Combos in 2020." Nutrients 13, no. 11 (2021): 4010. http://dx.doi.org/10.3390/nu13114010.

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This study aimed to benchmark the healthiness of the New Zealand (NZ) fast-food supply in 2020. There are currently no actions or policies in NZ regarding the composition, serving size and labeling of fast food. Data on serving size and nutrient content of products was collected from company websites and in-store visits to 27 fast-food chains. For each fast-food category and type of combo meal, medians and interquartile ranges were calculated for serving size and energy, sodium, total sugar, and saturated fat per serving. Nutrient contents/serving were benchmarked against the United Kingdom (U

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M. Macalinao, John Matthew. "DOWNLOAD PDF DOWNLOAD XML EMPLOYEES’ JOB SATISFACTION USING HERZBERG’S TWO-FACTOR THEORY: EVIDENCE FROM THE FAST-FOOD RESTAURANTS IN PAGSANJAN, LAGUNA, PHILIPPINES." Malaysian Business Management Journal 2, no. 2 (2023): 105–13. http://dx.doi.org/10.26480/mbmj.02.2023.105.113.

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Foods that can be quickly prepared are offered and served at quick-service restaurants. When time is limited and people are looking for meal options, these establishments offer the best solution. As a result, these establishments hire enough staff to guarantee smooth and effective operations. A recent survey by market research firm Clint revealed that close to 46% of Filipinos ate at fast restaurants one to three times a week on average. The fact that fast-food chains employed the greatest number of people in the fast-food industry suggested that this sector is the largest employer overall. Th

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