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Journal articles on the topic 'Fresh food products'

Author: Grafiati

Published: 18 April 2022

Last updated: 30 July 2025

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1

R., Muhammad Ezzudin, X. X. Lim, Uthumporn U., N. Y. Shariffa, and C. L. Liew. "Comparison of nutritional composition, chemical preservative, and glutamic acid content of canned food with freshly cooked and home-cooked food products." Food Research 5, no. 4 (2021): 310–21. http://dx.doi.org/10.26656/fr.2017.5(4).050.

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Thermal preservation using the canning method is a promising alternative for retaining the maximum quality of the foods. Recently, the rising awareness of the nutritional value of canned products has received the attention of various researchers, as canned food can offer both healthy and convenient solutions to consumers. The present study reported the nutritional values and presence of food additives and preservatives in different Ayam BrandTM canned foods in tomato sauce namely sardines (CS), mackerel (CM) and baked beans (CB), canned tuna flakes in water (CTF) and canned tuna in mayonnaise

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Rathod, Prof Sachin C., Akshay Kolhe, Aniket Bhosale, Saurabh Bhadre, and Shivprasad Helambe. "Farm Fresh Products Web Market." International Journal for Research in Applied Science and Engineering Technology 12, no. 4 (2024): 2033–38. http://dx.doi.org/10.22214/ijraset.2024.60279.

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Abstract: Farmers Web Market represents a transformative approach to the fresh food supply chain, aiming to establish a direct connection between farmers and consumers. Traditional food supply chains often involve multiple intermediaries, leading to increased costs, delays, and a loss of product freshness and quality. In contrast, harnesses the power of technology to streamline the process, enabling farmers to connect directly with consumers, thereby ensuring the availability of high-quality, locally sourced fresh food products. The platform serves as a comprehensive marketplace, providing far

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3

Arsil, Poppy, Elton Li, Johan Bruwer, and Graham Lyons. "Exploring consumer motivations towards buying local fresh food products." British Food Journal 116, no. 10 (2014): 1533–49. http://dx.doi.org/10.1108/bfj-04-2013-0083.

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Purpose – The purpose of this paper is to investigate how consumers from a developing country background such as Indonesia make local fresh food decisions for daily eating. Design/methodology/approach – The use of the means-end chain approach is utilized as a measure of attributes, consequences and values of locally produced products. Findings – For Javanese ethnic group in Indonesia, “save money” and “health benefits” are identified views that motivate consumers purchasing their local foods. Research limitations/implications – Although investigating the largest ethnic groups in Indonesia, the

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4

Haerani, Yeni, and Edy Nurcahyo. "Legal review of procurement authorization of the imported fresh food, fruit and vegetable." Jurnal Hukum Volkgeist 4, no. 1 (2019): 82–92. http://dx.doi.org/10.35326/volkgeist.v4i1.429.

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Fresh food products imported fruits and vegetables in circulation that do not meet the requirements in accordance with statutory regulations can endanger human safety because food security is not guaranteed. The existence of a marketing authorization and supervision of imported fresh fruit and vegetable food products is needed to maintain food security. The research method used is the normative legal research method that is the legal research method of literature with the method used to examine existing library materials related to the object examined by the regulatory approach (statue approac

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Kamenskaya, K. "SUMMARIES OF MEETING OF FRESH PRODUCTS AND READY-TO-EAT FOOD IN MODERN FAST FOOD CHAINS - FRESH FOOD RUSSIA 2012." Vegetable crops of Russia, no. 4 (December 30, 2012): 64–65. http://dx.doi.org/10.18619/2072-9146-2012-4-64-65.

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6

Brant, D. L. "Fresh chilled dairy products." International Journal of Dairy Technology 41, no. 4 (1988): 92–93. http://dx.doi.org/10.1111/j.1471-0307.1988.tb00607.x.

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7

Lie, Ryan Reynardo, and Tina Nurkhoeriyati. "High-pressure processing procedures and effects on fishery products: a review." IOP Conference Series: Earth and Environmental Science 1488, no. 1 (2025): 012106. https://doi.org/10.1088/1755-1315/1488/1/012106.

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Abstract The fishing industry is one of the most established food sectors in the world. Fishery products continue to be the most traded commodities in the world. However, fishery products are very perishable. Recently, customers have wanted more practical and nutritious food items that are fresh and convenient. Implementing new technology to ensure the safety of food produced is a form of responsibility of the food industry towards consumers. Food scientists are, therefore, interested in non-thermal techniques to process and preserve foods. These technologies give alternatives to conventional

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8

Li, Ruiqi, and Liwei Gu. "Value-Added Products for Fresh Highbush Blueberries." EDIS 2015, no. 7 (2015): 4. http://dx.doi.org/10.32473/edis-fs268-2015.

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Blueberries are one of the most popular fruits worldwide. Blueberries’ health benefits have fueled this popularity, and today, blueberries can be found in products ranging from nutritional supplements to pet food. This 4-page fact sheet covers the processing methods such as freezing or drying that transform fresh blueberries into ingredients that can be used in other products. Written by Ruiqi Li and Liwei Gu, and published by the UF Food Science and Human Nutrition Department, June 2015.

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9

Lukin, Aleksandr, Olga Babina, and Sergey Pirozhinsky. "Effect of a compound bio-preservative on microbiological indicators and shelf life of fresh pork chops." Élelmiszervizsgálati Közlemények 68, no. 2 (2022): 3937–45. http://dx.doi.org/10.52091/evik-2022/2-5-eng.

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The article deals with the study of the effect that a compound preservative produces on microbiological indicators and shelf life of fresh pork products. The effect of various preservatives on the total viable count and yeast growth in fresh meat during storage was studied. Experimental studies have shown that the compounds of additive a preservative mixture* actively inhibits microorganism growth during the fresh pork chops storage. In the control sample, the number of microorganisms on the seventh day of storage was 12*104 CFU/g, and, in the sample with the compound additive preservative mix

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10

KANEKO, KEN-ICHI, HIDEKI HAYASHIDANI, YOSHIMITSU OHTOMO, et al. "Bacterial Contamination of Ready-to-Eat Foods and Fresh Products in Retail Shops and Food Factories." Journal of Food Protection 62, no. 6 (1999): 644–49. http://dx.doi.org/10.4315/0362-028x-62.6.644.

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Raw vegetables cut for salad, cooked salad, cooked rice, boiled noodles, bean curd, and cooked Japanese foods were purchased in 27 retail shops in Tokyo. Intact vegetables before being processed and ready-to-eat fresh salad products were obtained from two food factories located in the suburbs of Tokyo. Two hundred thirty-eight retail samples, 137 samples of intact vegetables, and 159 samples of fresh products were examined for aerobic plate count (APC), coliforms, Escherichia coli, Listeria spp., Staphylococcus aureus, and Bacillus cereus. The APC of retail foods were 2.1 to 5.7 log CFU/g, and

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11

Tong, Jiawei. "Research on the Supply Chain Management of Fresh Agricultural Products in Shenyang Yonghui Supermarket." Advances in Economics, Management and Political Sciences 10, no. 1 (2023): 193–97. http://dx.doi.org/10.54254/2754-1169/10/20230465.

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Fresh agricultural products have become the most important part of supermarkets. Since fresh agri-products are perishable and have a relatively short shelf life, there are always some key problems that need to be solved in the operation of fresh agricultural products in supermarkets, such as building an efficient fresh agricultural product supply chain management system, improving logistics efficiency and storage level, reducing the cost and loss of products, and ensuring the standardized quality and safety of fresh agri-products. This article takes Shenyang Yonghui Supermarket, which operates

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Shaltout, Fahim. "Food Additives and Food Acceptability." Open Access Journal of Frailty Science 2, no. 1 (2024): 1–9. http://dx.doi.org/10.23880/oajfs-16000108.

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The Producers and the manufacturers have been challenged by the increasing demand for the safe and high-quality meat and meat products over the past few decades. Particularly, the recent demand for minimally the processed, the easily prepared, and the ready-to-eat meat products combined with the novel concepts of all-natural and clean-label has rapidly increased. These products may contain natural or organic ingredients without artificial preservatives that do not trigger the common food allergies or the sensitivities. The meat and the meat products are highly prone to microbial contamination

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13

Gorni, Chiara, Donatella Allemand, Dario Rossi, and Paola Mariani. "Microbiome profiling in fresh-cut products." Trends in Food Science & Technology 46, no. 2 (2015): 295–301. http://dx.doi.org/10.1016/j.tifs.2015.10.013.

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Tița, Ovidiu, Anamaria Ciubara, Mihaela Adriana Tița, Maria Adelina Constantinescu, and Alexandru Bogdan Ciubara. "The Influence of Bioactive Compounds in Food Products." BRAIN. Broad Research in Artificial Intelligence and Neuroscience 15, no. 1 (2024): 480–97. http://dx.doi.org/10.18662/brain/15.1/563.

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Demand for healthy and nutritious food is growing worldwide. The aim is to produce food products that not only satisfy the need for food but also provide many nutritional benefits to the health of the consumer. The current study aims to produce a food product with high nutritional value. For this purpose, a fresh cow's milk cheese was fortified with grape powder. The amount of powder added was different, with 3 samples plus a control sample in which no powder was added. The resulting products were sensory analysed to determine consumer acceptability. The samples were also analysed physico-chem

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15

Zamora, Rosario, Manuel Alaiz та Francisco J. Hidalgo. "Determination of ε-N-Pyrrolylnorleucine in Fresh Food Products". Journal of Agricultural and Food Chemistry 47, № 5 (1999): 1942–47. http://dx.doi.org/10.1021/jf981171e.

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16

Pham, Nguyen, May Lwin, and Melissa G. Bublitz. "Minty Fresh! Absolving Dieters of their Consumption Sins." International Journal of Marketing Studies 14, no. 2 (2022): 58. http://dx.doi.org/10.5539/ijms.v14n2p58.

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This research contributes to the emerging interest in food morality by exploring the preference for and the effects of a particular food flavor (mint) on consumption behavior. More specifically, we examine how the refreshing oronasal properties of a specific food flavor (i.e., mint) systematically influence consumer preferences and food choice behavior. Across a pilot and two studies, we show that the refreshing properties of mint that can help dieters wash away the guilt associated with the consumption of &ldquo;taboo&rdquo; foods. We found that dieters tended to prefer &ldquo;tab

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Montero-Vicente, Luis, Bernat Roig-Merino, Juan Buitrago-Vera, and Enrique Sigalat-Signes. "Characterisation of fresh fruit consumption in Spain based on food-related lifestyle." British Food Journal 121, no. 12 (2019): 3307–20. http://dx.doi.org/10.1108/bfj-04-2019-0253.

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Purpose The purpose of this paper is to describe fresh fruit consumers in Spain according to their food-related lifestyle (FRL). Design/methodology/approach A random stratified sample of 500 people, representative of the persons responsible for household food purchasing and resident in Spain, was interviewed in 2017 using a revised and adapted version of the FRL instrument (Grunert et al., 1993). Questions about fruit purchasing criteria, consumption habits and demographics were also included. Factor and cluster analysis (Ward method) yielded four segments. Findings The segments identified are

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Singh, J. P., and S. K. Goyal. "Indian Agricultural and Processed Food Products." Foreign Trade Review 40, no. 1 (2005): 49–69. http://dx.doi.org/10.1177/0015732515050103.

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Wheat, jaggery & confectionery, animal casings, dried & preserved vegetables, fresh vegetables, floriculture were the main source of export earnings during last decades. The extent of growth in value terms has been invariably higher than the amount of growth in quantity terms except in case of jaggery & confectionery, alcoholic & beverages, and milled products. Wheat topped the list both in export earnings and quantity exported with 63.10 per cent and 53.08 per cent annual growth rates, respectively. Instability indices for both export earnings and quantity exported, were highe

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19

Strapáč, I., and M. Baranová. "Distribution of Iodine and Selenium in Selected Food Commodities." Folia Veterinaria 60, no. 1 (2016): 15–20. http://dx.doi.org/10.1515/fv-2016-0002.

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Abstract The aim of this study was to investigate the distribution of the contents of iodine and selenium in selected food commodities. Fresh food commodities were mineralized and analysed for their iodine and selenium content by Inductively Coupled Plasma-Mass Spectrometry using the calibration curve as the method for determining the contents of the elements. The average fruit and vegetables concentrations of iodine were very low. The cow’s milk, other dairy products, eggs, poultry, fresh water fish, beef, liver, and mushrooms are frequently regarded as the most important natural source of di

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20

Tu, Jui-Che, and Yi-Lin Lee. "Strategies for the Leftover Food Treatment Process: A Case Study of Convenience Store Deli-Style Food Products in Taiwan." International Journal of Automation Technology 12, no. 6 (2018): 853–60. http://dx.doi.org/10.20965/ijat.2018.p0853.

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The density of convenience stores in Taiwan is the highest in the world. Among the numerous commodities, the market competition for fresh food products is the fiercest and has become a focus of convenience store operations. Due to the change in Taiwanese lifestyles and consumer acceptance of the dining-out model, the demand and supply of fresh food products in convenience stores continues to increase. To benefit marketing performance, not only do convenience stores carry out promotional activities by reducing the price of products but they constantly innovate the taste and variety of fresh foo

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21

Li, Feng, Wenjing Ai, and Tianli Ju. "Cold Chain Logistics Distribution Path Planning of Fresh Products in Beijing Subcenter." Sustainability 14, no. 17 (2022): 10622. http://dx.doi.org/10.3390/su141710622.

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With the gradual development of a capital city subcenter, numerous residents gradually move to the subcenter, increasing the demand for fresh food. Thus, an adequate supply of fresh food to the subcenter should be guaranteed, while reducing the logistics costs, maintaining the quality and quantity, complying with sustainable development, and cooperating with the city to complete the food basket logistics and distribution. Accordingly, we propose the optimization of logistics distribution paths for fresh products. After field research, we found that the main fresh product distribution point in

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22

Cho, Sun-Duk, Joo-Youn Park, Eun-Jeong Kim, Dong-Man Kim, and Gun-Hee Kim. "Quality Evaluation of Fresh-Cut Products in the Market." Journal of the Korean Society of Food Science and Nutrition 36, no. 5 (2007): 622–28. http://dx.doi.org/10.3746/jkfn.2007.36.5.622.

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23

TARAN, Igor, Assel ALIK, Ruslana KOROBIOVA, Serhii GREVTSOV, and Maral IZTELEUOVA. "ASSESSMENT OF THE EFFICIENCY OF METHODS FOR TRANSPORTING PERISHABLE FOODS IN THE CONDITIONS OF KAZAKHSTAN." Transport Problems 19, no. 4 (2024): 83–93. https://doi.org/10.20858/tp.2024.19.4.07.

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The purpose of the paper is to assess the competitiveness of road and rail transport for the transportation of perishable foods in the Republic of Kazakhstan. The study analyzed food consumption and production, as well as the transport network of the Republic of Kazakhstan. An assessment was made of the costs of transporting perishable foods by road, as well as by rail in railway cars and container trains. The modes of transportation were established, and it was found that the transportation of fresh food products in container trains is competitive with road transportation. The scientific nove

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Zheng, Qi, Petros Ieromonachou, Tijun Fan, and Li Zhou. "Supply chain contracting coordination for fresh products with fresh-keeping effort." Industrial Management & Data Systems 117, no. 3 (2017): 538–59. http://dx.doi.org/10.1108/imds-04-2016-0139.

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Purpose Fresh product loss rates in supply chain operations are particularly high due to the nature of perishable products. The purpose of this paper is to maximize profit through the contract between retailer and supplier. The optimized prices for the retailer and the supplier, taking the fresh-keeping effort into consideration, are derived. Design/methodology/approach To address this issue, the authors consider a two-echelon supply chain consisting of a retailer and a supplier (i.e. wholesaler) for two scenarios: centralized and decentralized decision making. The authors start from investiga

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Jelen, P. "Encyclopedia of fermented fresh milk products." International Dairy Journal 3, no. 1 (1993): 97–99. http://dx.doi.org/10.1016/0958-6946(93)90079-f.

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Syahlani, S. P., A. Triatmojo, and N. M. A. K. Dewi. "The Influence of certification on perceived product quality of livestock food products." IOP Conference Series: Earth and Environmental Science 1292, no. 1 (2024): 012026. http://dx.doi.org/10.1088/1755-1315/1292/1/012026.

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Abstract Product safety in the livestock food product industry needs to control several factors that potentially cause health problems. Product certification regulation becomes one of the important requirements to ensure that offering livestock products is safe for consumers. This study aims to investigate the effect of product certification implemented in Indonesia for livestock food products that were MD, Halal, Organic, and NKV on the perceived product quality of fresh and processed livestock food products. This experiment involved student participants as surrogates of livestock food produc

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Gao, Ding, Yu Kang, Xiaoke Zhang, Zhouwei Jiang, and Hongyi An. "Research on Hema Fresh Agricultural Products E-commerce Operation Strategy." Frontiers in Humanities and Social Sciences 3, no. 12 (2023): 154–59. http://dx.doi.org/10.54691/254t7493.

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With the development of the economy, people's living standards continue to improve, and the requirements for food quality and food safety are also constantly increasing. More and more fresh agricultural products e-commerce companies have appeared on the market. Hema Fresh has achieved great success in the Shanghai area. A great success. After Hema Fresh successfully operated in Shanghai, it has been launched in Beijing, Hangzhou, Guangzhou and other cities one after another, providing convenience to consumers. However, Hema Fresh also encountered some problems during its development. This arti

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Miletić, Nemanja, and Milica Nićetin. "Food-Drying Applications for Plant Products: A Comparative Analysis." Foods 12, no. 20 (2023): 3739. http://dx.doi.org/10.3390/foods12203739.

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Howard, Luke. "HACCP Principals and Product Operations: What is the Future?" HortScience 33, no. 3 (1998): 551f—552. http://dx.doi.org/10.21273/hortsci.33.3.551f.

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Food safety has become a major issue for producers and processors of fresh fruit and vegetable products. Although the safety of fresh and pre-cut fruit and vegetables is outstanding, several recent food-borne outbreaks have increased the public's awareness of microbiological hazards associated with these products. Hazard Analysis Critical Control Point (HACCP) programs are well-established for many food systems. HACCP is a systematic approach to the identification, assessment, and control of hazards associated with the environment in which foods are produced and handled. Fresh and pre-cut prod

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Giannakourou, Maria C., and Theofania N. Tsironi. "Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation." Foods 10, no. 4 (2021): 830. http://dx.doi.org/10.3390/foods10040830.

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Recently, consumers’ demand for fresh, nutritious, and convenient food has shown a significant rise. This trend has forced increased sales of minimally processed and/or pre-packed fruit- and vegetable-based products. New product development and the diversification of plant-based foods have supported this growth. The food production sector should balance this requirement with the necessity to provide safe food with extended shelf life while meeting consumer demands for novel, nutritious, and affordable food products. The use of alternative “soft hurdles” may result in a decrease in the rate of

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Acebrón, Laurentino Bello, Jean-Pierre Levy Mangin, and Domingo Calvo Dopico. "A Proposal of the Buying Model for Fresh Food Products." Journal of International Food & Agribusiness Marketing 11, no. 3 (2001): 75–96. http://dx.doi.org/10.1300/j047v11n03_04.

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NIJSSEN, E. J., and H. C. M. VAN TRIJP. "Branding fresh food products: Exploratory empirical evidence from the Netherlands." European Review of Agricultural Economics 25, no. 2 (1998): 228–42. http://dx.doi.org/10.1093/erae/25.2.228.

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Co, Manuel C., and Suzanne Bakken. "Influence of the Local Food Environment on Hispanics’ Perceptions of Healthy Food Access in New York City." Hispanic Health Care International 16, no. 2 (2018): 76–84. http://dx.doi.org/10.1177/1540415318788068.

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Introduction: Studies have characterized food environments and documented its impact on access and consumption of healthy foods as well as diet-related health conditions. This study aims to characterize the local food environment in New York City’s Washington Heights and Inwood community and to examine its influence on Hispanics’ perceptions of healthy food access. Methods: Person-level local food environments were created by spatially modeling food retailers selling fresh fruits and vegetables or low-fat products within a participant’s 400- and 800-m residential radius buffers. Data were anal

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K. MANJULA and K. SOWJANYA. "A STUDY ON QUALITY EVALUATION OF MINIMALLY PROCESSED FRUITS AND VEGETABLES." Pollution Research 41, no. 04 (2022): 1199–204. http://dx.doi.org/10.53550/pr.2022.v41i04.008.

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Today’s society characterized by an increasing health consciousness and growing interest in the role of food for maintaining and improving human well-being and consumer health, in addition to their nutritional and sensory properties, foods are currently recognized as active and protective agents. Among the others, fresh-cut horticultural products stand out as convenient novel foods that fit the many feeds of a modern life style as they combine technical content with an innovative food concept. The international fresh-cut produce Association (IFPA) defines fresh-cut products as fruits or vegeta

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Fang, Yan, Yiping Jiang, and Xingxing Han. "Bundle Pricing Decisions for Fresh Products with Quality Deterioration." Journal of Food Quality 2018 (2018): 1–8. http://dx.doi.org/10.1155/2018/1595807.

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How to sell fresh products quickly to decrease the storage cost and to meet customer quality requirement is of vital importance in the food supply chain. Bundling fresh products is an efficient strategy to promote sales and reduce storage pressure of retailers. In this paper, we consider the bundle pricing decisions for homogeneous fresh products with quality deterioration. The value of fresh products with quality deterioration is approximated as an exponential function based on which customer’s reservation prices are calculated. A nonlinear mixed integer programming model is used to formulate

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Martindale, Wayne. "Using consumer surveys to determine food sustainability." British Food Journal 116, no. 7 (2014): 1194–204. http://dx.doi.org/10.1108/bfj-09-2013-0242.

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Purpose – The purpose of this paper is to define the sustainability attributes of frozen and fresh food consumption in a typical household. The reason for writing this paper is that food preservation is often overlooked when developing sustainability strategies. Design/methodology/approach – This study uses established carbon footprint data for specific food types and consumer survey data to determine how consumers use fresh and frozen products in the home. Consumption and waste data for 83 households was obtained using a combination of narrative and graphical association questions. Findings –

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Qin, Haizhi. "Research on Service Quality Enhancement of Community Group Buying Business Based on Information Era." Frontiers in Business, Economics and Management 7, no. 3 (2023): 170–72. http://dx.doi.org/10.54097/fbem.v7i3.5458.

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As a new retailing model that relies on the social relationship between the community and the head of the group to complete the circulation of fresh products, group buying takes cost-effective fresh products as the main sales channel, which to some extent approaches "the last 100 meters" of traditional e-commerce. Based on the development history and current situation of fresh food community group buying, this paper analyzes its marketing strategy and operation mode, identifies the problems of warehousing and distribution and supply management, and makes relevant suggestions for the service qu

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Pu, Xujin, Jingyi Chai, and Rongtao Qi. "Consumers’ Channel Preference for Fresh Foods and Its Determinants during COVID-19—Evidence from China." Healthcare 10, no. 12 (2022): 2581. http://dx.doi.org/10.3390/healthcare10122581.

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The public has been experiencing unprecedented challenges during the COVID-19 pandemic for the past two years. Government measures, such as improvements in offline markets and the encouragement of contactless e-commerce use, have been taken to abate the spread of infection. This study explored whether public channel preferences for fresh foods have changed and aimed to identify potential determinants. Data from 10,708 consumers were obtained by issuing questionnaires, and the binary logic measurement model was used for the empirical analysis to study the core factors that determine consumers’

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Wellard, Lyndal, Clare Hughes, Yee Wun Tsang, Wendy Watson, and Kathy Chapman. "Investigating fruit and vegetable claims on Australian food packages." Public Health Nutrition 18, no. 15 (2014): 2729–35. http://dx.doi.org/10.1017/s1368980014002511.

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AbstractObjectivesFruit and vegetable claims on food packages are not regulated under Australian food standards. The present study aimed to: (i) investigate the number and healthiness of products carrying fruit and vegetable claims in Australia; and (ii) compare the nutrition composition of these products with fresh fruit and/or vegetables.DesignContent analysis of fruit and vegetable claims on food packages. The Australian food standards nutrient profiling model was used to determine the proportion of products not meeting nutrient profiling criteria. The nutrient composition of products carry

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Huang, Yi‐Zhen, Yu Liu, Zheng Jin, et al. "Sensory evaluation of fresh/frozen mackerel products: A review." Comprehensive Reviews in Food Science and Food Safety 20, no. 4 (2021): 3504–30. http://dx.doi.org/10.1111/1541-4337.12776.

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41

Kenesei, György, Meltem Boylu-Kovács, Albert Gashi, Zsuzsanna Mednyánszky, Krisztina Takács, and Livia Simon-Sarkadi. "Effect of Thermal and Non-Thermal Pretreatments and Fermentation on the Amino Acid and Biogenic Amine Content of Oyster Mushroom." Applied Sciences 15, no. 7 (2025): 3509. https://doi.org/10.3390/app15073509.

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Pleurotus ostreatus, or oyster mushroom, is the most widely consumed and studied species. Because of its high protein and amino acid content, it can be used as a meat substitute. Food quality and composition can be improved by utilizing various technologies, including emerging thermal and non-thermal techniques. The study aim was to determine the effect of various pretreatment technologies on the amino acid and biogenic amine content of fresh and fermented oyster mushrooms. An automatic amino acid analyzer was used to perform a chromatographic analysis on free amino acids and biogenic amines.

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NOUROOZ-ZADEH, JAFFAR, and LARS-ÅKE APPELQVIST. "Cholesterol Oxides in Swedish Foods and Food Ingredients: Fresh Eggs and Dehydrated Egg Products." Journal of Food Science 52, no. 1 (1987): 57–62. http://dx.doi.org/10.1111/j.1365-2621.1987.tb13972.x.

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43

Liu, Meng. "Research on Service Quality of Fresh Food Logistics based on TQM Concepts." Frontiers in Business, Economics and Management 19, no. 1 (2025): 61–66. https://doi.org/10.54097/jf0fhg94.

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In the era of big data of the rapid development of the Internet, fresh food e-commerce came into being and flourished, but due to the fresh products have the characteristics of perishable and deterioration, high risk of loss, many fresh food e-commerce enterprises in the quality of logistics services are still some defects, and the fresh food industry needs to pay attention to improve the quality of logistics services. This paper is based on the theory of Total Quality Management (TQM), combined with the current situation of China's fresh food logistics development to build a fresh food logist

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Wang, Yuhong, and Yiqin Sheng. "Two-stage optimization of instant distribution of fresh products based on improved NSGA-III algorithm." International Journal of Industrial Engineering Computations 16, no. 3 (2025): 535–56. https://doi.org/10.5267/j.ijiec.2025.5.002.

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As an important part of the fresh produce business format, fresh food instant delivery encounters numerous challenges. Issues like high losses, complex cold chains and time sensitivity lead to increased costs. Additionally, the living space of end-delivery personnel is under pressure and the talent market is saturated. The platform algorithms focus on the interests of themselves and customers while relatively overlooking those of delivery personnel, which affects the overall operation quality, resulting in a significant reduction in delivery efficiency and a remarkable decline in service quali

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Radzymińska, Monika, Dominika Jakubowska, and Ewa Siemianowska. "Postawy młodych konsumentów wobec ekologicznych produktów piekarniczych i cukierniczych – studium przypadku." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 18(33), no. 2 (2018): 238–48. http://dx.doi.org/10.22630/prs.2018.18.2.51.

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This manuscript presents results of a survey aimed at evaluating attitudes of young consumers towards newly-designed, unavailable in retail ecological bakery products (10 variants of crescent rolls) and confectionery products (10 variants of muffins). Formulas of the tested bio-products were free of saccharose and sweeteners. Dough was enriched with a mix of fruits and vegetables, i.e. dried and fresh apples, raisins, red beetroot, white beetroot, pumpkin, carrot, plump, cherry and with fresh white cheese. The survey has demonstrated that young consumers are not a potential segment of customer

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HURST, WILLIAM C., and GEORGE A. SCHULER. "Fresh Produce Processing -- an Industry Perspective." Journal of Food Protection 55, no. 10 (1992): 824–27. http://dx.doi.org/10.4315/0362-028x-55.10.824.

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Fresh produce processing is a new, emerging industry offering nutritious, convenient products with fresh-like qualities. Since the method of preservation involves refrigeration without blanching, the challenge for produce processors is to provide a safe product with extended shelf life. Sanitary guidelines must be developed to encompass both processing plants and employees. Microbiological parameters should be established within which the processor must operate to ensure safety during distribution of these products to consumers. Processing yields must be improved for sustained growth of the in

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Lange, Diana L. "New Film Technologies for Horticultural Products." HortTechnology 10, no. 3 (2000): 487–90. http://dx.doi.org/10.21273/horttech.10.3.487.

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Modified atmosphere packaging (MAP) is a technology that is currently used for most packaged salads and fresh-cut vegetables, and to a lesser extent, fresh-cut fruit such as cantaloupe (Cucumis melo L.), pineapple [Ananas comosus L. (Merr.)], and apple (Malus ×domestica Borkh.). In addition, about 750 million lb (340,200 Mg) of strawberries (Fragaria ×ananassa Duch.), raspberries (Rubus idaeus L.) and sweet cherries (Prunus avium L.) are distributed in MAP annually. The fresh produce packaging industry has developed new films to respond to increased produce consumption and changes in the use o

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He, Na, and John C. Bernard. "Differences in WTP and Consumer Demand for Organic and Non-GM Fresh and Processed Foods." Agricultural and Resource Economics Review 40, no. 2 (2011): 218–32. http://dx.doi.org/10.1017/s1068280500008029.

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Auction experiments were used to examine demand and premium differences between organic, non-OM (genetically modified), and conventional versions for two pairs of fresh and processed foods. Results showed processed foods had greater substitutability among the versions than fresh products. Conventional versions were the least price sensitive, while non-OM versions were the most sensitive. Significant premium differences were found between fresh and processed foods for sweet com and tortilla chips, but not for potatoes and potato chips. Results from random effects models mirrored these findings.

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Tahiluddin, Albaris, Iannıe Marıbao, Merilyn Amlani, and Jurmin Sarri. "A Review on Spoilage Microorganisms in Fresh and Processed Aquatic Food Products." Food Bulletin 1, no. 1 (2022): 21–36. http://dx.doi.org/10.29329/foodb.2022.495.05.

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Hasani, Arbenita, Elena Kokthi, Oltjana Zoto, Kaltrina Berisha, and Iliriana Miftari. "Analyzing Consumer Perception on Quality and Safety of Frozen Foods in Emerging Economies: Evidence from Albania and Kosovo." Foods 11, no. 9 (2022): 1247. http://dx.doi.org/10.3390/foods11091247.

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Freezing technology is one of the most well established long-term preservation techniques for producing high-quality, nutritious foods with prolonged shelf-life. Frozen foods (FFs) are a significant section of the global food market experiencing rapid growth. It also represents an alternative to small producers in developing countries to add value to their products in a competitive market. However, unfairly, FFs are often perceived as less qualitative than fresh produce, although studies have shown that some FFs have higher nutritional values than fresh products. This study’s aim is to analyze

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