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1
Castro, Charena. "Perceptions and Effectiveness of Seven Food Preservation Methods While Maintaining Nutritional Value." International Journal of Nutrition and Food Sciences 14, no. 2 (2025): 85–97. https://doi.org/10.11648/j.ijnfs.20251402.11.
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This paper presents the perceptions and effectivity of seven food preservation methods with a focus on extending shelf life while maintaining nutritional food value. The methods discussed include High-Pressure Processing (HPP), Pulsed Electric Fields (PEF), Modified Atmosphere Packaging (MAP), Edible Coatings and Films, Cold Plasma Treatment, Irradiation, and Nanotechnology Applications. A comparative analysis was undertaken to determine the effectiveness, strengths, and weaknesses of each method. There were 40 respondents who shared their views and experiences on the various advanced food preservation methods. Survey data indicate varying degrees of consumer familiarity and acceptance, as well as perceived benefits and concerns regarding these technologies. The findings suggest that combining multiple preservation techniques can optimize outcomes by leveraging the unique advantages of each method. The paper concludes with recommendations for integrating advanced preservation methods, enhancing consumer education, investing in research and development, advocating for regulatory support, tailoring solutions to specific food categories, and prioritizing sustainability. Thus, by implementing these seven preservation methods, the food industry can achieve improved food safety, extended shelf life, and better nutritional quality, ultimately benefiting both producers and consumers.
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Martindale, Wayne, and Walter Schiebel. "The impact of food preservation on food waste." British Food Journal 119, no. 12 (2017): 2510–18. http://dx.doi.org/10.1108/bfj-02-2017-0114.
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Purpose The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. Design/methodology/approach The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. Findings The results show food waste can be reduced by six-fold when frozen foods are compared with fresh foods. Research limitations/implications This study highlights the requirement for a greater understanding of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a limitation of the current study that has been investigated by other researchers. Practical implications This research has enabled the identification of different food waste amounts for different food product categories. The data presented could be used to guide food product development so that less consumer waste is produced. Social implications The research suggests a decision matrix approach can be used to can guide new product development and a model of this matrix is presented so that it may provide fit-for-purpose food preservation options for consumers. Originality/value This paper will continue to highlight the overlooked value of food preservation during processing and manufacturing of foods and their preparation in households.
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Hsuan Pao, Huang, and Chia-Hui Huang. "A Kano regression analysis of consumer satisfaction in decision-making for old house renovation." Journal of Civil Engineering and Environmental Sciences 10, no. 1 (2023): 005–10. http://dx.doi.org/10.17352/2455-488x.000077.
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This study investigates the psychological and emotional factors influencing consumers’ decision-making in old house renovation, focusing on how these factors impact satisfaction with the renovation outcomes. Employing Kano regression analysis, the study identifies charm quality attributes associated with satisfaction, such as the preservation of historical value, emotional connection, and family heritage. The findings reveal that these attributes, though not initially anticipated by consumers, significantly elevate their satisfaction with the renovation results. The insights not only offer pivotal practical guidance for the old house renovation industry but also contribute to the academic understanding of consumer behavior, highlighting the importance of considering emotional and value-driven factors in the renovation process. Furthermore, these findings provide profound insights for strategic planning and execution in old house renovation, emphasizing the significance of acknowledging and respecting consumers’ psychological and emotional needs in the context of urban development and cultural preservation.
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N, Naresha, and Anil K. Dixit. "Utilization Pattern of Milk and Milk Products by Different Consuming Units in Andhra Pradesh, India: A Comparative Analysis." Journal of Scientific Research and Reports 31, no. 4 (2025): 420–26. https://doi.org/10.9734/jsrr/2025/v31i42962.
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Milk and dairy products are vital for a balanced diet and play important roles in the economy and culture. India is the world's largest producer and consumer of milk. A study was conducted on 80 farmers and 50 consumers to investigate the utilization patterns of milk and milk products in Andhra Pradesh. The focus was on how milk was retained, consumed, and transformed into various products. Findings indicate that small farmers consume 11.83% of their total milk production, while large farmers consume only 5.23%. Among the milk retained in households, the majority was utilized as liquid milk (61.72%), followed by curd (25.40%) and ghee (12. 88%).On average, daily liquid milk consumption is 1.24 liters, higher than that of milk products across both rural and urban areas. Rural areas consume slightly more liquid milk, while urban areas prefer curd. Ghee consumption is similar in both regions, with rural areas showing a marginally higher intake. Policies should focus on promoting milk preservation and value-added products like curd and ghee for small farmers. Strengthening urban-rural linkages can improve dairy distribution, while raising awareness on the nutritional value of all milk products will encourage balanced consumption. Financial support and education for efficient milk production can help boost the dairy sector.
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Sargsyan, L. S. "THE INTERRELATION BETWEEN VALUE ORIENTATIONS AND MOTIVES OF CONSUMER BEHAVIOR OF YOUTH." Modern Psychology 2, no. 2 (4) (2019): 396–402. http://dx.doi.org/10.46991/sbmp/2019.2.2(4).396.
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The study examined the relationship between personal value orientations and motives of consumer behavior among Armenian youth. The results of correlation analysis show that consumption motives of growth correlate with value orientations of openness to change and with self-enhancement values. On the other hand, consumption motives of preservation correlate with conservation and self-transcendence value orientations. These results indicate about strong interrelation between personal value orientations and consumption motives as a same base for consumer behavior.
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Arredondo-Soto, Karina Cecilia, Alejandro Jiménez-Zaragoza, Marco Augusto Miranda-Ackerman, et al. "Design and Repair Strategies Based on Product–Service System and Remanufacturing for Value Preservation." Sustainability 14, no. 14 (2022): 8560. http://dx.doi.org/10.3390/su14148560.
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Remanufacturing is a production practice that requires the work of producers, consumers, and the government. There are benefits associated with this production model, such as improving the environment, opportunities for cost savings, and others. However, it is essential to identify the factors that affect the possibility of acceptance of this production model. This research proposes a model based on different analysis methodologies and techniques of SEM (Structural Equations Modeling) and the method of PLS (Partial Least Squares). A total of 403 responses to the survey were collected from 1 November 2021 to 15 January 2022. For the data treatment, SPSS, Excel, and WarpPLS software were used to identify the variables, factors, and their direct and indirect effects among the latent variables, referring to a scheme focused on consumer perception based on the acquisition remanufactured products. This created model served as a reference to create and develop a design and repair strategy for White goods or similar products in handling, logistics, and repair. This design strategy was transformed into a business model based on a circular economy, particularly on a Product–Service System with social, economic, and environmental benefits for producers and consumers.
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Sahubawa, L., C. R. Atmoko, and S. Sasongko. "Application of technology to increase economic value and consumer preferences of tilapia, stingray and cow leather products." IOP Conference Series: Earth and Environmental Science 919, no. 1 (2021): 012032. http://dx.doi.org/10.1088/1755-1315/919/1/012032.
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Abstract Technological innovation in the business world can immediately increase the novelty, economic value, added value & market segment of commercial products. Preservation, tanning & processing technology can increase the novelty, economic value & market segment of commercial leather products. The objective of the research is to examine the impact of technological innovation on the economic value, added value & consumer preferences for fish leather products. This study uses market segmentation, value-added, consumer preferences and descriptive methods. The economic value of commercial fish skin products are as follows: (1) preservation technology produces economic value of fresh tilapia skin of IDR 3,000 per sheet, stingray skin of IDR 50,000 & cowhide of IDR 5,000; (2) tanning technology produces economic value for tilapia skin of IDR 7,500 per sheet, stingray skin of IDR 125,000 and cowhide of IDR 10,000; (3) the design and technology of processing a 3-in-1 tilapia skin wallet produces an economic value of IDR 300,000; 3-in-1 stingray skin wallet for IDR 400,000 & 3-in-1 cowhide wallet for IDR 240,000. The added value of the 3-in-1 tilapia skin wallets is IDR 441,000; stingray leather wallet which is IDR 650,000 & 3-in-1 cowhide wallet is IDR 235,000. The average value of consumer preferences for commercial tilapia, stingray & cow leather wallets are 85%, 90% & 75%. The highest consumer preferences are based on the attributes of color, shape and price.
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Ahsan, Samreen, Ayesha Siddiqa, Farhan Chughtai, et al. "A MINI REVIEW ON APPLICATION OF NON-THERMAL TECHNIQUES FOR PROTECTION OF FRUIT JUICES." Journal of microbiology, biotechnology and food sciences 14, no. 3 (2024): e11879. https://doi.org/10.55251/jmbfs.11879.
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Abstract: Globally, fruit juices are widely consumed due to their nutritional and health benefits. With increased consumer knowledge about health and safety demand for nutritious fresh like juices is also increased. Fruit juices are more susceptible to spoilage mostly by spoilage microorganisms or by intrinsic enzymatic reactions that adversely affect the sensory attributes of juices. Conventional thermal pasteurization is effective to control spoilage, but it also affects heat sensitive functional compounds and the nutritional value of juices. Therefore, to meet increased consumer demand and requirements, it is necessary to process a variety of fruits for juice preparation with improved preservation techniques to control spoilage. Non-thermal preservation like high pressure processing, pulse electric field, ultraviolet radiations and cold press, etc., are recognized as best alternatives to thermal pasteurization as they have substantial potential to completely inactivate spoilage microbes by causing cell disruption either during processing or after juice has packaged. One of the promising features of employing non-thermal preservation methods is that they do not affect nutritional and organoleptic characteristics of processed juice. Also, most of the methods are relatively less expensive and efficient cause maximum microbial load reduction and improve shelf life.
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Liu, Lu, Haiyan Lin, Xixin Zhou, et al. "Application of Modified Atmosphere Preservation Technology in Cherry Storage: A Review." Agriculture 15, no. 5 (2025): 462. https://doi.org/10.3390/agriculture15050462.
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Cherries, as high-value horticultural products, have long faced preservation challenges due to their perishable nature and limited postharvest longevity. During storage and transportation, these stone fruits are particularly susceptible to quality deterioration and pathological decay, significantly impacting commercial viability and consumer acceptance. Modified atmosphere preservation (MAP) technology has emerged as the predominant preservation method for cherry storage, recognized for its operational safety, environmental controllability, and technical reliability. This review systematically examines the physiological degradation mechanisms of cherries during storage, identifies critical environmental factors influencing decay patterns, and synthesizes recent advancements in MAP applications. The analysis encompasses technological principles and efficacy evaluations of atmospheric modification, with particular emphasis on how regulated temperature, humidity, and gas composition parameters affect the bioactive compound retention, organoleptic properties, and overall eating quality—crucial factors for enhancing consumer satisfaction and market value. Furthermore, this paper critically addresses current technological limitations, including implementation costs, operational complexity, and environmental sustainability concerns. Finally, it proposes innovative optimization strategies and outlines future development trajectories to advance technological refinement and promote sustainable innovation in terms of cherry preservation methodologies.
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Fernqvist, Fredrik, Annika Olsson, and Sara Spendrup. "What’s in it for me? Food packaging and consumer responses, a focus group study." British Food Journal 117, no. 3 (2015): 1122–35. http://dx.doi.org/10.1108/bfj-08-2013-0224.
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Purpose – The purpose of this paper is to explore consumer views on different aspects of packaging, exemplified by a common product in the fruit and vegetable category and to identify advantages and disadvantages perceived by consumers purchasing packaged or unpackaged products. Design/methodology/approach – Three focus group interviews were conducted. Thematic analysis based on theory was performed. The findings were categorised into nine themes. Findings – Consumer views on packaging aspects were revealed, covering: packaging material; pack size; protection and preservation; convenience; price; communication and information; ethical perspectives; novelty and innovation; and advantages and disadvantages of packaged and unpackaged products. Research limitations/implications – The study adds to present knowledge on the role of packaging in consumers’ food choices. The qualitative analysis identified areas for further research through quantitative methods. Practical implications – Challenges in communicating the consumer benefits of packaging and ways to improve the attractiveness of items in the fresh produce category were identified. The results can potentially assist in improving food packaging design practice to the mutual benefit of consumers and suppliers. Originality/value – Fruit and vegetables is generally a category with weak branding and low levels of packaging. This study examined the role of packaging in a category with substantial opportunities for differentiation and increasing consumer value. The results can be applied in immediate practice and/or serve as a basis for further research.
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Bradley, Lucy K., Bridget K. Behe, Natalie R. Bumgarner, et al. "Assessing the Economic Contributions and Benefits of Consumer Horticulture." HortTechnology 27, no. 5 (2017): 591–98. http://dx.doi.org/10.21273/horttech03784-17.
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Consumer horticulture (CH) programming can result in outcomes and impacts at the individual level, such as money saved by reducing inputs, greater return on the landscape investment, healthier plants, and improved quality of life. It may also lead to community-level impacts that provide public value, such as water quality protection, water conservation, and protection of biodiversity. In addition to documenting such outcomes and impacts, it is important to quantify their economic value, connect the value to actions taken by extension audiences, and demonstrate to extension’s stakeholders a return on investment. However, it is difficult to document the economic contributions of consumer horticulture and even more difficult to document the economic impact of consumer horticulture extension programs. CH reaches individuals and communities directly and indirectly through personal gardens and landscapes, indoor flowers and plants, school and community gardens, and horticulture therapy. The economic contributions and benefits of consumer horticulture are challenging to quantify, but can be evaluated using several different strategies, including measuring the consumer dollars spent and the economy driven by consumers’ purchase of gardening supplies and landscape services. A second strategy is to examine the value of consumers’ gardening actions on environmental ecosystem services that support soils and plants, provide food and raw materials, and regulate functions, such as pollination, storm water catchment, water quality preservation, green waste reduction, and wildlife habitat and diversity. A third strategy is to focus on cultural, social, and health system services, such as education, recreation, and therapy, that result in exercise, nutrition, health, and happiness. Using a combination of these strategies, workgroups of Tennessee extension professionals are balancing the feasibility of data collection with the usefulness of the data gathered by developing realistic and robust outcome indicators that will form the basis for local and statewide reporting.
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Pan, Yan, and Yanyan Chen. "Practical exploration of AI technology in digital preservation and innovation of mangzhi technique." Journal of Combinatorial Mathematics and Combinatorial Computing 124 (March 16, 2025): 173–88. https://doi.org/10.61091/jcmcc124-11.
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Mango weaving, a traditional handicraft in Guangxi, is facing decline. This study explores AI technology’s role in its protection and innovation by analyzing consumer reviews using perceived value theory and the LDA topic model to identify preferences for improving production. A lightweight generative adversarial network with a non-local attention mechanism is proposed for text-to-multi-objective image generation, aiding innovative design. Consumers expressed 82.6% satisfaction with mango weaving. Reviews were categorized into five themes, highlighting the need for improvements in emotion, quality, and price. The AI-generated image model outperformed others, with IS and FID scores improving by 21.85% and 16.46%, respectively. AI enhances mango weaving by refining design, improving product quality, and expanding its preservation and development.
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Campos, Pablo, José L. Oviedo, Alejandro Álvarez, and Bruno Mesa. "Measurement of the Threatened Biodiversity Existence Value Output: Application of the Refined System of Environmental-Economic Accounting in the Pinus pinea Forests of Andalusia, Spain." Land 11, no. 7 (2022): 1119. http://dx.doi.org/10.3390/land11071119.
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Are we able to determine the existence value output generated for society through the preservation of wild species threatened with extinction? In this article we defend the theory that the service of preserving threatened species with risk of extinction is an existence value output with a hidden transaction price if it can be established that there are consumer or state willingness to pay an additional tax above the government total cost to avoid an increase in one threatened species in relation to the number recorded at the opening of the accounting period. This output is estimated by adding the total cost and the additional consumer tax which the consumers state that they are willing to pay through a choice experiment survey. Our refined monetary System of Environmental-Economic Accounting (rSEEA) extends the existence value output concept and valuation principles recommended by the United Nations. In this paper, this rSEEA was applied to Pinus pinea forests in protected as well as non-protected areas of Andalusia, Spain in 2010. The results show that the net value added from protected areas is 40% higher than that from non-protected areas. It is incidental that the environmental benefits in both areas coincide.
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Ha, Chi Manh. "Strategic Price Perception Dialectics and Consumer Value Attribution in Artisanal Cultural Heritage Markets: A Multi-Paradigmatic Analysis of Palm-Leaf Conical Hat Industry in Vietnam's Transitional Economy." Asian Business Research Journal 10, no. 5 (2025): 81–100. https://doi.org/10.55220/25766759.440.
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This research interrogates the complex interrelationships between strategic price perception dialectics and consumer value attribution mechanisms within Vietnam's artisanal cultural heritage markets, specifically examining the palm-leaf conical hat industry as a paradigmatic case study. Through a multi-theoretical lens integrating consumer behavior theories, cultural capital frameworks, and transitional economy dynamics, this study explores how traditional artisanal products navigate the tension between cultural authenticity and market commodification. Employing a sophisticated methodological apparatus combining partial least squares structural equation modeling (PLS-SEM) with fuzzy-set Qualitative Comparative Analysis (fsQCA), data were systematically collected from 387 consumers across three distinct market segments. The epistemic trajectory reveals that perceived cultural authenticity and artisanal craftsmanship significantly mediate the relationship between price perception and purchase intention, while market knowledge asymmetry moderates this relationship in contextually contingent configurations. The hermeneutic analysis uncovers complex causal pathways wherein price perception operates not merely as an economic indicator but as a semiotic vehicle for cultural value transmission. This research contributes to theoretical advancement by proposing an integrated framework for understanding consumer behavior in heritage markets within transitional economies, offering practical implications for the sustainable development of traditional crafts amidst globalization pressures. The findings present significant implications for cultural policy formulation, artisanal enterprise sustainability, and heritage preservation strategies in emerging market contexts.
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Suryowati, Budi. "Study of Cultural Preservation and Protection of Cultural Values through Ethnocentricity of Domestic Products." inovator 12, no. 2 (2023): 288–98. https://doi.org/10.32832/inovator.v12i2.17634.
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Globalisasi influence human behavior in the sphere of life. Changes in people's behavior include lifestyle, one of which is the desire to use foreign products. This study wanted to determine how ethnocentric consumers were among Trilogi University students, who numbered 2,289. To assess consumer ethnocentrism use CETSCALE as a measure. With the Structural Equation Modeling (SEM) method, the results showed that their opinions on ethnocentricism in the form of protectionism, socio-economic conservatism, and ultra-nationalism affected the unwillingness to buy foreign products, and opinions about nationalism did not affect the unwillingness to buy foreign products.
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Ibrahim, F. D., M. U. Uyanah, E. A. Adebayo, D. A. Adamu, A. I. Oseghale, and A. J. Jirgi. "Market Outlet Preference and Consumer Behavior for Fish and Fish Products in the Federal Capital Territory, and Niger State, Nigeria." JOURNAL OF AGRICULTURAL ECONOMICS, ENVIRONMENT AND SOCIAL SCIENCES 7, no. 2 (2021): 161–73. http://dx.doi.org/10.56160/jaeess202172014.
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This study was carried out to acertain market outlet preference and consumer behavior for fish and fish products in the Federal Capital Territory (FCT) and Niger State, Nigeria. The study used both primary and secondary data. A Multistage sampling technique was used in selecting a total of 140 respondents. Descriptive and inferential statistics were used for data analysis. The objectives of the study were to describe the socio-economic characteristics of the respondents, ascertain consumer preference for fish market outlets, consumer behavior for fish and fish products, determine factors affecting consumers’ decision to purchase fish and three market outlets identified from the study were organized retail, local markets and open vendors. Results showed that 54.3% and 72.9% of the respondents in the FCT and Niger State respectively, preferred to purchase fish and fish products from local markets. Product quality, nutritional value and price of product were the most important factors that guided consumers’ purchase behavior. Regression result showed that quality of fish and distance to outlets affected consumers’ decision to purchase fish at organized retail outlets and were statistically significant at 10%. Income, price of fish and health reasons were significant at 5%. The study concluded that the government and private sectors should address quality, nutritional value and price of fish when setting up market outlets. Retailers and processors should be encouraged through government interventions to improve techniques of fish processing, packaging, branding and preservation such that the quality and health benefits of fish and fish products are not altered.
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Ali, Ahtisham, Shuai Wei, Adnan Ali, et al. "Research Progress on Nutritional Value, Preservation and Processing of Fish—A Review." Foods 11, no. 22 (2022): 3669. http://dx.doi.org/10.3390/foods11223669.
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The global population has rapidly expanded in the last few decades and is continuing to increase at a rapid pace. To meet this growing food demand fish is considered a balanced food source due to their high nutritious value and low cost. Fish are rich in well-balanced nutrients, a good source of polyunsaturated fatty acids and impose various health benefits. Furthermore, the most commonly used preservation technologies including cooling, freezing, super-chilling and chemical preservatives are discussed, which could prolong the shelf life. Non-thermal technologies such as pulsed electric field (PEF), fluorescence spectroscopy, hyperspectral imaging technique (HSI) and high-pressure processing (HPP) are used over thermal techniques in marine food industries for processing of most economical fish products in such a way as to meet consumer demands with minimal quality damage. Many by-products are produced as a result of processing techniques, which have caused serious environmental pollution. Therefore, highly advanced technologies to utilize these by-products for high-value-added product preparation for various applications are required. This review provides updated information on the nutritional value of fish, focusing on their preservation technologies to inhibit spoilage, improve shelf life, retard microbial and oxidative degradation while extending the new applications of non-thermal technologies, as well as reconsidering the values of by-products to obtain bioactive compounds that can be used as functional ingredients in pharmaceutical, cosmetics and food processing industries.
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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 – The results show greenhouse gas emissions associated with a diets containing frozen food are reduced because 47 per cent less frozen foods is wasted as compared to fresh foods with a typical household wasting 10.4 per cent of fresh food and 5.9 per cent frozen food. Research limitations/implications – This research has highlighted the importance of understanding the waste impacts of catering and food service consumption outside the home. Practical implications – This research will guide future product development for frozen foods with regard to dietary planning and portion control. Social implications – The cost and sustainability benefits of meal planning are identified and these will inform policy making and education to improve dietary choices. Originality/value – This work extends the scope of current consumer surveys that assess quality, value and taste attributes to sustainability criteria and it will enable collaboration between fresh and frozen product categories to deliver sustainable dietary options.
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Eliseeva, L. G., D. V. Simina, and Ali Dzhemil Osman. "New types of food products for healthy nutrition that are high in functional ingredients." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 4 (March 25, 2021): 299–304. http://dx.doi.org/10.33920/igt-01-2104-08.
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The nutritional value of microgreens is considered. The advantages of microgreens in a wide range of functional components in comparison with traditional crops are shown. The features of the assortment, demand and supply of microgreens in the Russian market are examined. An analysis of the factors influencing the preservation of consumer properties and the prospects for the production and sale of microgreens in Russia is presented.
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Wang, Ping, In-Lin Hu, and Chen-Chi Chang. "Exploring the value and innovative pricing strategy of digital archives." Electronic Library 32, no. 1 (2014): 96–105. http://dx.doi.org/10.1108/el-01-2012-0004.
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Purpose – The research issues of digital preservation have apparently moved from how to set up the digital archives to on-going business models. The aim of this paper is to investigate the key factors for digital archives' success. This paper provides a business model for the sustainability of digital archives. Design/methodology/approach – Both pricing strategies and business models related to digital archives are very important. From the point of archive preservation, how to preserve digital archives permanently and make them accessible are the most important research issues. This paper, based on a review of the academic literature, adopts the innovative pricing approach to develop the business models and pricing strategy. Findings – The research defines the different needs at start-up versus the on-going operations for digital preservation. Considering digital archives as information goods, this study adopts the TRIZ method to establish a pricing strategy for digital preservation. It discusses the pricing strategy for digital preservation using an innovative method of creative problem-solving theory from the perspectives of the archives institutes, materials providers and consumers. Originality/value – This study recommends the pricing strategies for the digital preservation programs and the government's price policy based on the TRIZ analysis method.
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Totum, Boonmee. "Enhancing community potential to boost grassroots economy through value-added pickled bamboo shoots, Thailand." Edelweiss Applied Science and Technology 8, no. 6 (2024): 3925–37. http://dx.doi.org/10.55214/25768484.v8i6.2848.
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The objectives of this research article were: 1) to examine the community context, problems, and needs, 2) to enhance the community's capacity through the process of upgrading and adding value to fermented bamboo shoot products, and 3) to assess the capacity development of the Ban Sang Thor community, Phon Mueang Subdistrict, Lao Suea Kok District, Ubon Ratchathani Province. This study employed a mixed-methods research design. The key informants were 12 experts, 50 workshop participants selected through purposive sampling, and ten experts, 50 producers (selected through purposive sampling), and 100 consumers selected through accidental sampling for product development satisfaction evaluation. Data were analyzed using descriptive statistics, including percentages, frequencies, means, and standard deviations. Qualitative data were analyzed using content analysis and descriptive explanations. The Ban Sang Thor community, characterized by a rich historical background and traditional Heet Sip Song Kong Sip Si customs, addressed socioeconomic challenges such as poverty, household indebtedness, and low income through the enhancement of fermented bamboo shoot products. The community engages in educational initiatives regarding hygienic production practices and participates in packaging design processes. The resulting products exhibit durability, aesthetic appeal, and consumer acceptance. High levels of satisfaction from experts and consumers culminate in the production of safe sanitary products with a distinct community-branded identity. Sustainable economic development contributes to the preservation of a community's cultural heritage.
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Zanoli, R., R. Scarpa, F. Napolitano, E. Piasentier, S. Naspetti, and V. Bruschi. "Organic label as an identifier of environmentally related quality: A consumer choice experiment on beef in Italy." Renewable Agriculture and Food Systems 28, no. 1 (2012): 70–79. http://dx.doi.org/10.1017/s1742170512000026.
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AbstractThis paper uses a hypothetical choice experiment to investigate Italian consumer preferences and willingness-to-pay (WTP) for organic, conventional and genetically modified (GM)-fed beef, utilizing intrinsic, search cues (price, color and visible fat) and extrinsic, credence cues. Data are gathered from three different locations in northern, central and southern Italy using a sequential Bayesian approach. Results showed that consumers attach higher value to organic meat. WTP for GM-fed beef, which is not yet sold in Italy, is well below current conventional beef prices. Organic beef is attractive to consumers because it is associated with higher animal welfare standards and environment-related issues (food miles and biodiversity preservation). No differences are found in marginal WTP estimates by gender, age, education, being a parent or having a higher level of knowledge about organic production. Ethical/environmental issues (credence cues) appear to be more relevant in explaining variation in WTP for organic beef than ordinary product characteristics (search cues).
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Akomea-Frempong, Samuel, Denise I. Skonberg, Mary E. Camire, and Jennifer J. Perry. "Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp (Saccharina latissima)." Foods 10, no. 10 (2021): 2258. http://dx.doi.org/10.3390/foods10102258.
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Low seaweed consumption in the West is due to lack of availability and consumer familiarity. In this study, the effects of preservation processes on quality aspects of Saccharina latissima products were assessed. First, a blanching (100 °C for 1 or 3 min) treatment was used to produce seaweed salad. In a second study, effects of blanching, freezing, and fermentation on kelp quality were assessed and processed kelp was used to produce sauerkraut. Blanching significantly decreased (p ≤ 0.05) the instrumental kelp a* value and firmness. The a* value negatively correlated with overall liking of salads. To prepare sauerkraut, raw, raw/frozen (−20 °C), blanched (100 °C, 1 min), or blanched/frozen kelp were mixed with cabbage, salted, inoculated with starter cultures and fermented. Inconsistent trends in L* values, firmness, and fungi enumeration were observed after fermentation. Consumers evaluated kelp salad (n = 100) and sauerkraut (n = 80) for acceptability. Blanched kelp salad had higher hedonic scores than raw kelp salad. A 100% cabbage sauerkraut control and blanched kelp/cabbage blends were compared; kelp blends were similar to control for appearance, color, and texture but were lower for overall acceptability. Results suggest improved quality and enhanced consumer acceptability of seaweed products with use of minimal processing.
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Akshay, Kumar* Dr. Bhavivi Gharia. "A Review on The Latest Advances in Food and Cosmetics Preservatives: Safety and Legality." International Journal of Scientific Research and Technology 2, no. 3 (2025): 577–93. https://doi.org/10.5281/zenodo.15097741.
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The global market of food, cosmetics, and pharmaceutical products requires continuous tracking of harmful ingredients and microbial contamination for the sake of the safety of both products and consumers as these products greatly dominate the consumer’s health, directly or indirectly. The existence, survival, and growth of microorganisms in the product may lead to physicochemical degradation or spoilage and may infect the consumer at another end. It has become a challenge for industries to produce a product that is safe, self-stable, and has high nutritional value, as many factors such as physical, chemical, enzymatic, or microbial activities are responsible for causing spoilage to the product within the due course of time. Thus, preservatives are added to retain the virtue of the product to ensure its safety for the consumer. Nowadays, the use of synthetic/artificial preservatives has become common and has not been widely accepted by consumers as they are aware of the fact that exposure to preservatives can lead to adverse effects on health, which is a major area of concern for researchers. Naturally occurring phenolic compounds appear to be extensively used as bio-preservatives to prolong the shelf life of the finished product. Based on the convincing shreds of evidence reported in the literature, it is suggested that phenolic compounds and their derivatives have massive potential to be investigated for the development of new moieties and are proven to be promising drug molecules. The objective of this article is to provide an overview of the significant role of phenolic compounds and their derivatives in the preservation of perishable products from microbial attack due to their exclusive antioxidant and free radical scavenging properties and the problems associated with the use of synthetic preservatives in pharmaceutical products. This article also analyses the recent trends in preservation along with technical norms that regulate the food, cosmetic, and pharmaceutical products in the developing Countries.
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Lionço, Andréia, Ivano Ribeiro, Jerry Adriani Johann, and Geysler Rogis Flor Bertolini. "Young Brazilians' purchase intention towards jeans made of Tencel fibers." Revista Brasileira de Marketing 18, no. 3 (2019): 148–77. http://dx.doi.org/10.5585/remark.v18i3.16370.
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Purpose: This study aims to investigate the attitudes, perceptions and behavioral intentions of young Brazilian customers regarding the purchase of clothing made of environmentally sustainable fabrics, particularly denim produced with cotton and the addition of Tencel® in its composition.Method: A self-administered questionnaire was supplied to 252 undergraduate students of the course Applied Social Sciences from two universities. The data were analyzed using the statistical method of structural equation modeling.Findings: The results showed that the consumer knowledge, perceived effectiveness and personal relevance affect the attitude and subjective norm, to a greater or lesser degree. However, they do not affect the perceived behavioral control.Originality/value: The study shows a synthesis of elements that can assist academic researchers and marketing practitioners in decoding the factors that influence young Brazilian consumers towards the purchase of environmentally sustainable apparel and textiles.Theoretical contributions: This study contributes to understanding the complex relations among the variables such as consumer knowledge, perceived consumer effectiveness and perceived personal relevance and, according to the TPB, the three independent determinants of behavioral intention, namely attitude, subjective norm and perceived behavioral control.Practical contributions: These results point out that, in addition to the investment in environmental education made by educators and institutions, producers should invest in better communication strategies in order to enable these consumers to improve their knowledge of ecologically sustainable clothing options and thus increase their purchase intentions of such products, contributing to the preservation and improvement of the environment.
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MARES, Corina A., and Diana E. DUMITRAS. "Quality Schemes in the View of Telemea Cheese Consumers in Romania: Driver of Change for Competitive Marketing Strategies." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Horticulture 81, no. 2 (2024): 35–43. http://dx.doi.org/10.15835/buasvmcn-hort:2024.0022.
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Consumer and producer protection, rural development, preservation of rural culture, uniqueness, and product traceability are some of the characteristics that define quality schemes. Apart from the quality schemes of the European Union, there are national schemes, voluntary certifications at both national and international levels, offering consumers additional information on the quality characteristics of products. The study aimed to understand the level of knowledge of quality schemes, the buying intentions, and the willingness to pay for Telemea Cheese with quality certification label in Romania. Data collected via a questionnaire was analyzed using descriptive statistics and regression analysis. A moderate level of knowledge regarding the quality schemes was found among consumers of Telemea Cheese, with a higher percentage in the case of national quality labels. The presence of the quality certification label on the package of Telemea Cheese was more important as age increased (OR=1.135, p<0.01), for female respondents (OR=0.7038, p<0.01), and for people living in a household with children (OR=1.2787, p<0.05). Initiatives to highlight the advantages of food products with quality schemes are required to raise consumer awareness. The findings provide valuable information to develop marketing strategies to increase the value of locally produced agricultural and food products.
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Puvača, Nikola, Spasenija Milanović, Marijana Carić, et al. "Antimikrobna učinkovitost ljekovitog bilja i njihov utjecaj na kvalitetu sireva." Mljekarstvo 70, no. 1 (2020): 3–12. http://dx.doi.org/10.15567/mljekarstvo.2020.0102.
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Milk and dairy products are the oldest and most widely consumed nutritious foods worldwide. They are highlighted as a source of high-quality proteins and the most important sources of bioactive peptides. Milk proteins have high nutritive value and remarkable medicinal properties. They are known as potential health-promoting ingredients of functional foods, and the dairy industry has already commercialized many milk proteins and peptide-based products which can be consumed as part of a regular daily diet. Besides, cheese is highly susceptible to contamination by pathogenic and spoilage microorganisms, which results in a decrease in its shelf life and cause serious risks to the consumers’ health. Nowadays, the food industry is continuously becoming more specialized towards meeting consumer needs and demands. Consumers demand safe products, which are also preferably free of synthetic additives. Therefrom to the need to search for natural additives has emerged. Botanicals and their extracts came to an interest as a natural alternative for cheese preservation and quality enhancer. Some substances have demonstrated good effects against most pathogens of cheese such as Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp. Nevertheless, it is not quite clear do the botanical addition affect cheese quality characteristics. This review aims to present the effect of added botanicals such as medicinal plants, herbs, spices and essential oils to cheeses in the function of protection against pathogens and spoilage microorganisms, as well as for their influence on the cheese quality.
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Mahlangu, E., JL Bekker, and DV Nkosi. "Consumer knowledge and understanding of food labelling information in Klipgat region, of South Africa." African Journal of Food, Agriculture, Nutrition and Development 24, no. 2 (2024): 25578–602. http://dx.doi.org/10.18697/ajfand.127.23870.
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Food labels are the first source of information customers come across when sourcing a food product. Labels provide information about the ingredients, nutritional content, allergens, as well as the origin and advice on the food’s processing and preservation conditions. This information allows the consumer to make informed food choices. Although food labels are provided to help consumers choose healthy foods, it is not established whether they know and understand the information to use to their advantage. The need to comprehend consumer knowledge, understand food labelling information, and whether it could influence consumer choices are vital to researchers, policymakers, and the food industry. The study investigated the knowledge and understanding of food labelling information among Klipgat consumers. In a cross-sectional community-based study with a structured questionnaire, 400 participants were conveniently interviewed on consumer knowledge, understanding of information, and utilization of labelling information. A chi-square for the association of variables compared differences in the districts, and p-value <0.05 was regarded as significantly different. Overall, 79.9% of the study group from all three regions knew that processed food must have a label. Most respondents in the three regions were males (64%). There was a general lack of knowledge about food labelling information (x2=10.726; p=0.03), especially with terms such as trans-fatty acids (23.1%), monounsaturated fat (5.3%), Recommended Dietary Allowances (RDA) (15.3%) and Genetically Modified Organism (GMO), (14.7%). Socio-demographic characteristics including gender (p=0.030), age (p=0.030), language (p=0.030) and educational level (p=0.030) were significantly associated with consumers’ knowledge and understanding of the labels. The results from this study are useful for the development of communication and awareness strategies of food labelling information, with special emphasis on the use of simpler terminologies. This paper advocates for the development of a “food labelling forum,” consisting of relevant stakeholders with a mandate to; establish, implement, and maintain food labeling strategies, community engagement and general food labeling awareness programs especially in typical communities of South Africa. Key words: communities, food labelling information, labelling terminology, consumer label understanding
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Castellanos-Reyes, Katy, Ricardo Villalobos-Carvajal, and Tatiana Beldarrain-Iznaga. "Fresh Mushroom Preservation Techniques." Foods 10, no. 9 (2021): 2126. http://dx.doi.org/10.3390/foods10092126.
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The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated with health benefits, which has led some to consider them a functional food. Mushrooms represent an attractive food for vegetarian and vegan consumers due to their high contents of high-biological-value proteins and vitamin D. However, due to their high respiratory rate, high water content, and lack of a cuticular structure, mushrooms rapidly lose quality and have a short shelf life after harvest, which limits their commercialization in the fresh state. Several traditional preservation methods are used to maintain their quality and extend their shelf life. This article reviews some preservation methods that are commonly used to preserve fresh mushrooms and promising new preservation techniques, highlighting the use of new packaging systems and regulations aimed at the development of more sustainable packaging.
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Hafu, Tetiana, and Iryna Osovska. "THE MENTAL RESOURCE OF MODERN ENGLISH GASTRONOMIC ADVERTISING DISCOURSE." Germanic Philology Journal of Yuriy Fedkovych Chernivtsi National University, no. 831-832 (2021): 18–34. http://dx.doi.org/10.31861/gph2021.831-832.18-34.
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The article presents the results of the study and comparison of the mental resource of two types of modern English gastronomic discourse – modern gastronomic advertising discourse and modern gastronomic advertising aesthetic discourse. The basic constituents of the conceptual systems of modern English gastronomic advertising and aesthetic discourses – discourse concepts-autochthons, as well as system connections between them, are statistically verified with the help of quantitative methods in linguistics. The reproduction of the established features of the concept systems in cognitive maps has allowed to reveal common and distinctive features in understanding gastronomic advertising discourse by various representatives of the English community – statistically average consumers and aesthete-gourmets. In particular, it was found that the frame of the conceptual systems is 49 autochthons for the MEGAD and 48 for the MEGAAD, which captures the main mental dominant for the cognitive-communicative activity of the modern English average consumer and aesthete-gourmet in the gastronomic segment of life. Thus, water and drinks, pastries, sweets and dairy products, fast food, preservation (freezing and preserving) of products, food for animals, healthy eating, taste and sensation, nutrition, brand and price of a product are significant for the average English-speaking consumer. Instead, MEGAAD has an actualized knowledge of the dish as an aesthetic creature with special ingredients, consumed in special time and temporal conditions, is prepared in a special way, creates special sensations, is useful, has a special nutritional value, dietary properties and is presented in the blog – a special section with a theme, describing the author's experiences, his feelings and emotions, first of all aesthetic pleasure.
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Thuy, Do Minh, and Pham Minh Dat. "Factors and Business Strategies for Making Local Products Successful: Case Study From the Developing Economy." Revista de Gestão Social e Ambiental 18, no. 9 (2024): e06660. http://dx.doi.org/10.24857/rgsa.v18n9-096.
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Purpose: This study provides insights into the factors that determine the success of local products, taking the Hai Phong fish sauce industry as a typical example. Theoretical framework: The research team utilized qualitative techniques, focusing on gathering and analyzing secondary data across various developing countries, with a particular emphasis on local product brands in Hai Phong City, Vietnam. Results and discussion: Meticulous consideration of customer preferences and local needs is core to the success and sustainability of local products in highly competitive markets. It is concerned with preserving local culture and heritage as well as promoting ethical and sustainable values, thereby enhancing the overall impact of these products in the regional and global context. bridge. Policy implications recommend creating an enabling environment that encourages using high-quality raw materials and traditional techniques in local product development, and strategic investments in branding and marketing, while ensuring strict compliance with food safety regulations. This study has limitations, mainly related to the focus on Hai Phong fish sauce products, which may limit the generalizability of the findings. Research Implications: Future research should include a broader range of products and local areas. Traditional production methods and craftsmanship are essential in product differentiation, cultural preservation, and consumer loyalty. Furthermore, appropriate packaging and branding are indispensable to attract consumer attention and communicate the value of the product. Marketing and distribution strategies enhance product visibility and consumer engagement. Originality/value: Appropriate packaging and branding are indispensable to attract consumer attention and communicate the value of the product. Marketing and distribution strategies enhance product visibility and consumer engagement.
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Lavrukhina, E. V., N. Y. Zarubin, O. V. Bredikhina, A. I. Grinevich, and A. V. Mezhonov. "Study of Quality Indicators of Fish Pates Enriched with Probiotic Microorganisms." Fisheries 1, no. 2 (2025): 140–48. https://doi.org/10.36038/0131-6184-2025-2-140-148.
Full textAbstract:
The study focuses on the evaluation of quality parameters of fish semi-preserves "Fish Pâtés Enriched with Probiotic Microorganisms." The primary objective was to investigate the physicochemical, organoleptic, and microbiological properties of the product obtained via biotransformation of raw materials using bacterial starter cultures (L. acidophilus and S. thermophilus). Nutritional value parameters, including the content of proteins, fats, carbohydrates, caloric value, and water activity, were determined. The microbiological safety and preservation of probiotic cultures in the final product were analyzed. Organoleptic evaluation confirmed the high consumer appeal of the product. The results demonstrate the stability of the quality parameters and compliance of the product with the requirements for functional foods.
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Rahman, Elly Purnamasari, and Muhammad Syafril. "ANALISIS USAHA PENGAWETAN TRADISIONAL IKAN ASAP DI DESA LIANG ILIR DAN LIANG ULU KECAMATAN KOTA BANGUN KABUPATEN KUTAI KARTANEGARA." Jurnal Pembangunan Perikanan dan Agribisnis 9, no. 2 (2022): 15–35. http://dx.doi.org/10.30872/jppa.v9i2.15.
Full textAbstract:

 The research objectives were to determine the traditional smoked fish preservation process, to determine the level of income from traditional smoked fish preservation, to determine the feasibility of traditional smoked fish preservation based on the criteria of R/C, Break Event Point (BEP), Payback Period (PP) and Return of Investment (ROI) and know the marketing channels of the traditional smoked fish preservation business in Liang Ilir and Liang Ulu Villages, Kota Bangun District, Kutai Kartanegara Regency.
 This research was conducted for 12 months from March 2020 to February 2021 in Liang Ilir and Liang Ulu Villages, Kota Bangun District, Kutai Kartanegara Regency. The research method used was a survey, while the sampling of traditional smoked fish preservation was carried out by purposive sampling.
 The results of research on the traditional preservation process of smoked fish in Liang Ilir and Liang Ulu villages are starting from the process of weeding and washing fish, smoking, packaging, and storing. Traditional smoked fish preservation is feasible. economy with an average feasibility indicator value of R/C value of 1.32, the value of the Break Event Point (BEP) of the selling price of Rp. 147,700, -/kg, total production of 158.61 kg/month and total sales of Rp. 525,781,-/month, the Payback Period (PP) is 1.98 months, and the Return of Investment (ROI) is 55.23% and the smoked fish preservation marketing channels are zero-level channels (producers - consumers) and one-level channels (producers - retailers - consumers).
 Keywords: Business analysis, Preservation, Marketing Channels
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Jebreen, Ali, and Nurul ‘Izzah Binti Khairul Aznam. "Enriched of Orange Jam (Marmalade) with vitamin C." Journal of Agri-Food Science and Technology 5, no. 2 (2024): 94–101. https://doi.org/10.12928/jafost.v5i2.11455.
Full textAbstract:
This study explores the enrichment of orange jam, also known as marmalade, with vitamin C. Orange jam is a popular preserve enjoyed worldwide, prized for its tangy flavor and versatility. However, the conventional processing methods involved in its production may lead to a loss of essential nutrients, including vitamin C. To address this issue, the enrichment of orange jam with vitamin C is proposed to enhance its nutritional value. Various techniques can be employed to enrich orange jam with vitamin C, including fortification during the manufacturing process or through the addition of vitamin C-rich ingredients such as citrus fruits or supplements. Additionally, the stability of vitamin C in jam formulations must be considered to ensure its efficacy throughout the product's shelf life. The enrichment of orange jam with vitamin C offers numerous benefits, including enhancing its nutritional profile, boosting consumer health, and potentially extending its market appeal. Furthermore, the addition of vitamin C may contribute to the preservation of the jam by acting as an antioxidant, thereby extending its shelf life. In conclusion, enriching orange jam with vitamin C presents a promising opportunity to enhance its nutritional value and appeal to health-conscious consumers. Further research is warranted to optimize enrichment techniques, ensure stability, and evaluate the sensory attributes of fortified orange jam to meet consumer expectations and preferences. This research is contributes to explore the benefit of vitamin c addition on orange jam.
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Gaitov, Ch R., M. G. Chabaev, V. S. Gappoeva, A. A. Baeva, A. S. Dzhaboeva, and R. H. Gadzaonov. "METHOD TO IMPROVE THE CONSUMER QUALITY AND ENVIRONMENTAL SAFETY OF QUAIL MEAT DURING DENITRIFICATION." Innovations and Food Safety, no. 4 (January 7, 2022): 46–55. http://dx.doi.org/10.31677/2072-6724-2021-34-4-46-55.
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Phospholipids are a kind of “solvents” of cholesterol and show a hepatoprotective effect. Also, phospholipids regulate fat and carbohydrate metabolism, improve the functional activity of the liver and its detoxification function. The study aims to study the impact of different doses of phos-pholipid lecithin preparation on economically useful indicators, meat productivity, nutritional value and environmental safety of quail meat at a subtoxic dose of nitrates in their compound feed. This article presents materials that indicate the feasibility of introducing phospholipid preparation of lecithin in the amount of 1.0 % by weight of feed under the presence of a sub-toxic dose of nitrates in the compound feed quail grown for meat. This introduction of phospholipid preparation of lecithin increases the preservation of livestock, body weight gain and reduces the cost of feed per unit gain. Poultry of the 2nd experimental group had an advantage over their control counterparts in preservation rate by 4.0 % and average daily growth by 9.50 % (P<0.05). The authors observed the benefit over the control samples in the concentration of dry substances by 0.98 and 0.99 %, protein by 0.98 and 0.97 % (P<0.05) in the examples of thigh and breast muscles of the poultry of the 2nd experimental group. The value of the protein-quality index (PQI) was higher by 13,55 % (P<0,05) in the samples of white meat from poultry carcasses of the 2nd experimental group as compared with the control counterparts. Also, the examples of poultry meat of the 2nd experimental group had better sanitary and hygienic characteristics. For instance, they had 36.83 % lower nitrate content (P<0.05) and 40.91 % lower nitrites content (P<0.05). This content indicates high denitrifying properties of phospholipid lecithin.
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Shi, Shaoran, Wenxin Wang, Fengzhang Wang, et al. "Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies." Foods 14, no. 9 (2025): 1503. https://doi.org/10.3390/foods14091503.
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Coconut (Cocos nucifera L.) is a nutrient-rich plant extensively cultivated in tropical and subtropical regions. Coconut water (CW), the primary edible component of the fruit, has gained significant attention due to its nutritional value and increasing popularity as a functional beverage. In addition to its hydrating properties, CW is rich in essential nutrients such as sugars, minerals, and vitamins, which contribute to its diverse biological activities, including antioxidant, anti-inflammatory, anti-cancer, cardioprotective, and antimicrobial effects. However, CW’s high perishability and susceptibility to rapid deterioration present significant challenges for its preservation. The growing demand for natural and fresh CW has driven the development of innovative technologies aiming at extending its shelf life while maintaining its nutritional quality and sensory attributes. This review highlights recent research advancements in CW, focusing on its nutritional composition, biological activities, and innovations in preservation technologies. The aim is to facilitate the optimization of CW beverage formulations, promote the adoption of effective preservation methods, and drive the development of high-quality and consumer-appealing CW products.
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Rathee, Priyanka, Renu Sehrawat, Pooja Rathee, et al. "Polyphenols: Natural Preservatives with Promising Applications in Food, Cosmetics and Pharma Industries; Problems and Toxicity Associated with Synthetic Preservatives; Impact of Misleading Advertisements; Recent Trends in Preservation and Legislation." Materials 16, no. 13 (2023): 4793. http://dx.doi.org/10.3390/ma16134793.
Full textAbstract:
The global market of food, cosmetics, and pharmaceutical products requires continuous tracking of harmful ingredients and microbial contamination for the sake of the safety of both products and consumers as these products greatly dominate the consumer’s health, directly or indirectly. The existence, survival, and growth of microorganisms in the product may lead to physicochemical degradation or spoilage and may infect the consumer at another end. It has become a challenge for industries to produce a product that is safe, self-stable, and has high nutritional value, as many factors such as physical, chemical, enzymatic, or microbial activities are responsible for causing spoilage to the product within the due course of time. Thus, preservatives are added to retain the virtue of the product to ensure its safety for the consumer. Nowadays, the use of synthetic/artificial preservatives has become common and has not been widely accepted by consumers as they are aware of the fact that exposure to preservatives can lead to adverse effects on health, which is a major area of concern for researchers. Naturally occurring phenolic compounds appear to be extensively used as bio-preservatives to prolong the shelf life of the finished product. Based on the convincing shreds of evidence reported in the literature, it is suggested that phenolic compounds and their derivatives have massive potential to be investigated for the development of new moieties and are proven to be promising drug molecules. The objective of this article is to provide an overview of the significant role of phenolic compounds and their derivatives in the preservation of perishable products from microbial attack due to their exclusive antioxidant and free radical scavenging properties and the problems associated with the use of synthetic preservatives in pharmaceutical products. This article also analyzes the recent trends in preservation along with technical norms that regulate the food, cosmetic, and pharmaceutical products in the developing countries.
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Gangakhedkar, Prasad S., Hemant W. Deshpande, Gréta Törős, et al. "Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements." Foods 14, no. 13 (2025): 2155. https://doi.org/10.3390/foods14132155.
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Fermented fruits and vegetables are gaining increased attention due to their enhanced nutritional properties, extended shelf life, and potential health benefits. Driven by consumer demand for natural, plant-based, and functional foods, fermentation is emerging as a sustainable alternative to conventional preservation methods. This review highlights the role of lactic acid bacteria and other microorganisms in transforming fruit and vegetable substrates into probiotic-rich, bioactive foods. It explores traditional and emerging fermentation techniques, the influence of microbial consortia on product quality, and the impact of fermentation on antioxidant activity, gut health, immune modulation, and chronic disease prevention. Furthermore, the review addresses food safety concerns related to biogenic amines, nitrite accumulation, and microbial contamination, describing current solutions involving both conventional and non-thermal processing technologies. By synthesizing recent advances in microbial fermentation science and biotechnological innovations, this paper underscores the potential of fermented fruits and vegetables to contribute to functional food development, dietary diversity, and sustainable food systems.
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Aina, Bolanle Olumoyegun, and Temidire Olumoyegun Adewumi. "Consumers’ Willingness to Pay for Value-Added Cassava Flour (Pupuru) in Akoko North-East Local Government Area of Ondo State, Nigeria." Journal of Agricultural Extension 29, no. 1 (2024): 148–57. http://dx.doi.org/10.4314/jae.v29i1.17s.
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Agricultural value chains in Nigeria are expanding rapidly to ensure national food security. Of the diverse locally made cassava products, pupuru (fermented cassava flour) is one of the most consumed in Ondo state. The constraint of high perishability necessitates additional processing and bio-fortification as the solution. Value-added bio-fortified pupuru hygienically packaged now adorns store shelves against the traditional pupuru sold in the open market. Information from 120 respondents, was selected through a multi-stage sampling procedure, using an interview schedule to determine their willingness to pay for value-added pupuru. Majority of the respondents consume pupuru (75.8%), at home (62.5%), whenever available (59.2%) and purchase it (51.7%) from the open markets. There is low knowledge, but favourable attitude based on its ease of consumption (ẍ=3.95), preservation (ẍ=3.85) and non-toxicity (ẍ=3.80). The majority (60.0%) are willing to pay the extra cost of value addition. The correlation showed a significant relationship between consumers’ knowledge (r=0.624), perception (r=-0.328) and willingness to pay (p=<0.05) for value-added pupuru. Availability, affordable price and endorsement from trusted people influenced their willingness to pay. Increased investment in value-added, popular local foods like pupuru shows great promise for higher income generation, strengthening household nutritional security and agricultural development.
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Reineke, Kai, and Alexander Mathys. "Endospore Inactivation by Emerging Technologies: A Review of Target Structures and Inactivation Mechanisms." Annual Review of Food Science and Technology 11, no. 1 (2020): 255–74. http://dx.doi.org/10.1146/annurev-food-032519-051632.
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Recent developments in preservation technologies allow for the delivery of food with nutritional value and superior taste. Of special interest are low-acid, shelf-stable foods in which the complete control or inactivation of bacterial endospores is the crucial step to ensure consumer safety. Relevant preservation methods can be classified into physicochemical or physical hurdles, and the latter can be subclassified into thermal and nonthermal processes. The underlying inactivation mechanisms for each of these physicochemical or physical processes impact different morphological or molecular structures essential for spore germination and integrity in the dormant state. This review provides an overview of distinct endospore defense mechanisms that affect emerging physical hurdles as well as which technologies address these mechanisms. The physical spore-inactivation technologies considered include thermal, dynamic, and isostatic high pressure and electromagnetic technologies, such as pulsed electric fields, UV light, cold atmospheric pressure plasma, and high- or low-energy electron beam.
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King, Stephen A., and David K. Lewis. "A Survey of the Preservative Treated Wood Market in Oklahoma." Southern Journal of Applied Forestry 24, no. 2 (2000): 70–76. http://dx.doi.org/10.1093/sjaf/24.2.70.
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Abstract Retail lumberyards in Oklahoma were surveyed concerning their trade in treated wood products. Results indicate that an estimated producer price value of $39.3 million of treated dimension lumber, landscape timbers, fenceposts, poles, and plywood were sold by retail lumberyards in Oklahoma during 1996. Retail lumberyard managers report that farmers and ranchers are the most important consumer segment for treated wood product sales. Retailers also report that straightness, general appearance, and preservative retention level are the most important attributes that consumers desire in preservative treated wood products. South. J. Appl. For. 24(2):70-76.
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Zanini, Marco Tulio, Fernando Filardi, Fábio Villaça, Carmen Migueles, and Aline Menezes Melo. "Shopping streets vs malls: preferences of low-income consumers." Marketing Intelligence & Planning 37, no. 2 (2019): 140–53. http://dx.doi.org/10.1108/mip-05-2018-0168.
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PurposeThe purpose of this paper is to identify the attributes of shopping streets and shopping malls that influence the satisfaction and patronage intention of low-income consumers in order to understand the consumers’ preferences when it comes to shopping in these retail agglomerations.Design/methodology/approachThe study is based on quantitative and qualitative research, including in-depth interviews and focus groups with low-income consumers. The research collected data from 396 consumers at 3 retail agglomerations in Rio de Janeiro, Brazil, and used a structured questionnaire to identify 12 attributes as the factors of the agglomerations’ attractiveness.FindingsThe results show that the items “selection” and “value” affect satisfaction and patronage intention at the same intensity in both shopping streets and shopping malls. However, the item “access” proved to be important for shopping malls, and the item “security” proved to be important for shopping streets. The results indicate that shopping streets have a preference for patronage intentions, despite the greater satisfaction generated by shopping malls. In addition, the study looked at consumers’ opinions on these retail agglomerations.Originality/valueThe research findings help to build a conceptual framework on evolved retail agglomerations in comparison to created retail agglomeration, represented by shopping streets and shopping malls, respectively. The findings allow a broader view of low-income consumption, offering insights so entrepreneurs and companies can direct their efforts to better capture value and improve the supply of products and services. Likewise, these findings will help public policy decision-makers to build and provide infrastructure for the preservation of shopping streets, maintaining this option for the consumer.
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Biswas, MM Hasan, B. Ahmed, MLJ Taneya, and MB Uddin. "Development of preservation by processing technologies of BAU kul." Journal of the Bangladesh Agricultural University 12, no. 1 (2014): 143–52. http://dx.doi.org/10.3329/jbau.v12i1.21404.
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This study reports on processing of jam, jelly and chutney from BAU kul and assessing the products shelf life and food value. This study was conducted in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. The fruits were collected from the local market and the pulp was extracted and analyzed for proximate composition. The proximate analysis of BAU kul pulp showed 86.12% moisture, 19.00% TSS, 06.04% reducing sugar, 15.16 % non-reducing sugar, 21.20% total sugar, 01.35% ash, 04.50PH, 00.44% acidity and 65mg/100g vitamin C. A total three types of products each with 3 different formulations were prepared and packed in appropriate packaging for storage studies. Products were stored at room temperatures and change their physical and chemical condition during storage was observed at an interval of 30 days for a period of four months. A taste panel consisting 10 panelists studied the acceptability of the samples. The consumers preferences were measured by statistical analysis of the scores obtained from the responses of the taste panel. Among the samples jam of (TSS 65.50%, pectin 0.5%, PH 3.10), jelly of (TSS 66.50%, pectin 0.5% and PH 3.15) and chutney of (TSS 65.5%, PH 3.20) were awarded the highest scores by the panelists. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21404 J. Bangladesh Agril. Univ. 12(1): 143-152, June 2014
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Bogatyrev, I. S., and A. N. Tsatsulin. "Once Again About the Problems of Preserving Objects of Immovable Cultural Heritage from the Standpoint of Collective and Individual Consumer Perception." Administrative Consulting, no. 1 (February 28, 2024): 174–93. http://dx.doi.org/10.22394/1726-1139-2024-1-174-193.
Full textAbstract:
The concept of attitude towards objects of immovable cultural heritage, formed more than a century ago, is relevant today, based on the premises that these material objects form an objective value in the perception and understanding of any individual, any society, any civilization. The purpose of the article is to conduct a preliminary analysis of the problems that form the understanding of the value of cultural heritage, preservation and careful treatment of it in the modes of restoration activities and restoration work. Achieving the goal can be the solution of a number of problems regarding the proper state protection of objects of immovable cultural heritage and the necessary assistance from the state, public institutions and international organizations, as well as taking into account the assigned status of the object in the matter of rescue, restoration and gentle scientific restoration. Currently existing directions and developments in a comprehensive assessment of architectural monuments of the past, observation methods, active comparative studies, and statistical measurements are considered as methodological and instrumental approaches to solving emerging problems. The results obtained by the authors included a study of the complex interaction and isolated influence on the category of value of such significant features-factors as evaluation criteria such as cultural and collective memory, historical reputation in their meaning for the self-identification of society and in the development of strategies in the field of preservation of cultural heritage objects and their use in the exploitation of the recreational potential of the destination by the tourism business. Examples from domestic restoration and construction practice and Western European experience, used to minimize the negative consequences of the increasing anthropogenic load on the territory, are discussed. At the end of the material, prospects for further research are indicated and the necessary conclusions are drawn.
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Bogatyrev, Ilya S., and Alexander N. Tsatsulin. "Once Again About the Problems of Preserving Objects of Immovable Cultural Heritage from the Standpoint of Collective and Individual Consumer Perception." Administrative Consulting, no. 1 (181) (June 7, 2024): 174–93. https://doi.org/10.22394/1726-1139-2024-1-174-193.
Full textAbstract:
The concept of attitude towards objects of immovable cultural heritage, formed more than a century ago, is relevant today, based on the premises that these material objects form an objective value in the perception and understanding of any individual, any society, any civilization. The purpose of the article is to conduct a preliminary analysis of the problems that form the understanding of the value of cultural heritage, preservation and careful treatment of it in the modes of restoration activities and restoration work. Achieving the goal can be the solution of a number of problems regarding the proper state protection of objects of immovable cultural heritage and the necessary assistance from the state, public institutions and international organizations, as well as taking into account the assigned status of the object in thematter of rescue, restoration and gentle scientific restoration. Currently existing directions and developments in a comprehensive assessment of architectural monuments of the past, observation methods, active comparative studies, and statistical measurements are considered as methodological and instrumental approaches to solving emerging problems. The results obtained by the authors included a study of the complex interaction and isolated influence on the category of value of such significant features-factors as evaluation criteria such as cultural and collective memory, historical reputation in their meaning for the self-identification of societyand in the development of strategies in the field of preservation of cultural heritage objects and their use in the exploitation of the recreational potential of the destination by the tourism business. Examples from domestic restoration and construction practice and Western European experience, used to minimize the negative consequences of the increasing anthropogenic load on the territory, are discussed. At the end of the material, prospects for further research are indicated and the necessary conclusions are drawn.
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Tchonkouang, Rose Daphnee, Alexandre R. Lima, Andreia C. Quintino, Nathana L. Cristofoli, and Margarida C. Vieira. "UV-C Light: A Promising Preservation Technology for Vegetable-Based Nonsolid Food Products." Foods 12, no. 17 (2023): 3227. http://dx.doi.org/10.3390/foods12173227.
Full textAbstract:
A variety of bioactive substances present in fruit- and vegetable-processed products have health-promoting properties. The consumption of nutrient-rich plant-based products is essential to address undernutrition and micronutrient deficiencies. Preservation is paramount in manufacturing plant-based nonsolid foods such as juices, purees, and sauces. Thermal processing has been widely used to preserve fruit- and vegetable-based products by reducing enzymatic and microbial activities, thereby ensuring safety and prolonged shelf life. However, the nutritional value of products is compromised due to the deleterious effects of thermal treatments on essential nutrients and bioactive compounds. To prevent the loss of nutrients associated with thermal treatment, alternative technologies are being researched extensively. In studies conducted on nonsolid food, UV-C treatment has been proven to preserve quality and minimize nutrient degradation. This review compiles information on the use of UV-C technology in preserving the nutritional attributes of nonsolid foods derived from fruit and vegetables. The legislation, market potential, consumer acceptance, and limitations of UV-C are reviewed.
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Li, Yuanyuan, and Olga I. Padilla-Zakour. "High Pressure Processing vs. Thermal Pasteurization of Whole Concord Grape Puree: Effect on Nutritional Value, Quality Parameters and Refrigerated Shelf Life." Foods 10, no. 11 (2021): 2608. http://dx.doi.org/10.3390/foods10112608.
Full textAbstract:
High-pressure processing (HPP) is utilized for food preservation as it can ensure product safety at low temperatures, meeting consumers’ demand for fresh-like and minimally processed products. The purpose of this study was to determine the effects of HPP (600 MPa, 3 min, 5 °C) and pasteurization by heat treatment (HT, 63 °C, 3 min) on the production of a novel whole Concord grape puree product (with skin and seeds, no waste), and the shelf-life of the puree under refrigerated storage (4 °C). Microbial load, physicochemical properties, phenolic content and antioxidant activity, composition and sensorial attributes of puree samples were evaluated. HPP- and HT-treated purees were microbiologically stable for at least 4 months under refrigeration, with less microbial growth and longer shelf life for HPP samples. HPP and HT samples had similar levels of phenolic contents and antioxidant activities throughout the 4-month refrigerated storage period, even though HPP retained >75% PPO and POD enzyme activities while those of HT were less than 25%. Inclusion of seeds in the puree product significantly increased the fiber, protein, total fatty acid, and linoleic acid contents. Sensory results showed that HPP-treated puree retained more fresh-like grape attributes, had better consistency, and showed significantly higher ratings in consumer overall liking, product ranking, and purchase intent than the HT puree (p < 0.05).
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Kölzer, Beate Silvia, Jasmin Geppert, Astrid Klingshirn, et al. "Consumers impact on food quality under frozen conditions in Germany." British Food Journal 122, no. 1 (2019): 36–47. http://dx.doi.org/10.1108/bfj-09-2018-0620.
Full textAbstract:
Purpose More than 50 per cent of all German households own a freezing appliance and so far the market of frozen foods is constantly increasing (1 per cent from 2017 to 2018). Despite frozen foods playing an important role in our everyday life, little is known about the consumer’s habits at home. The purpose of this paper is to uncover gaps in the knowledge about consumer behaviour when handling frozen food. Moreover, the impact of consumers on the quality of frozen products should be assessed. Design/methodology/approach A representative online survey was carried out to investigate different aspects of consumer behaviour concerning frozen foods. Respondents (n=2,053) were questioned about their general handling habits regarding eight different food groups: fruit, vegetables, meat, fish, bread, pastries, ready-to-eat meals and leftovers. The focus was on freezing, pre-handling, packaging and thawing – depending on the age of those questioned and combined with best practice advice regarding quality storage of frozen products. Findings Most Germans have the opportunity to freeze food and keep their freezers full or medium loaded. Older participants act more efficiently towards quality storage, but more education about freezing and frozen storage would be generally helpful to maintain quality of frozen foods and increase utilisation of freezers, using their full preservation potential. Research limitations/implications No open questions were asked due to the scope of more than 2,000 participants, which, in retrospect, would have been instructive. Originality/value Consumer handling of frozen food in Germany was investigated in a representative way for the first time, covering age groups from 18 to 69 and household sizes from 1 to >4 people, focussing on eight major food groups.
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Valencia Rodríguez, Héctor David, Álvaro Stiven Burbano Vasquéz, and Verenice Sánchez Castillo. "Design of strategies for the strengthening of the La Manigua peasant market Florencia – Caquetá." Management (Montevideo) 1 (November 30, 2023): 47. https://doi.org/10.62486/agma202347.
Full textAbstract:
The project focused on the La Manigua farmers' market, located in the municipality of Florencia, Caquetá, Colombia. Farmers' markets represent a popular alternative to conventional markets, with the objective of promoting local and sustainable agriculture, as well as reducing the gap between producers and consumers. These markets allow small producers to sell their products directly to the final consumer, eliminating intermediaries and fostering a more direct and equitable relationship. In addition to promoting healthy eating, farmers' markets also seek to promote food education and value local gastronomic culture. Internationally, farmers' markets have gained popularity in countries such as the United States, Peru and Mexico, while in Europe they stand out for promoting the sale of local and artisanal products. In the context of Caquetá, farmers' markets play a crucial role in the agricultural economy, contributing to the preservation of traditional farming methods and promoting sustainable agriculture. The objective of the project was to design a strategy to strengthen producer participation and improve marketing at the La Manigua farmers' market.
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Wulakada, Hamza H., Agus A. Nalle, Fred L. Benu, and Melkianus Tiro. "Economic Valuation of the Komodo National Park West Manggarai Regency, East Nusa Tenggara." International Journal of Multicultural and Multireligious Understanding 7, no. 5 (2020): 628. http://dx.doi.org/10.18415/ijmmu.v7i5.1624.
Full textAbstract:
The study aims to determine the economic value of Komodo National Park (KNP) is an important information for the community and the government, so that area development policy should still consider the possibility of preservation and sustainability. The breakdown was done by descriptive qualitative and quantitative approach with the method of linear regression analysis. While it is to know the economic value of the attractions the KNP approximated by calculating the value of consumer surplus. The results showed that the factor of the cost of the trip, age of travelers, professional backgrounds and income levels have a significant influence on the level of tourist visits to the KNP. The cost of the trip and the age of the negative effect, while the background of the profession and the level of income give effect to a positive against the rate of tourist visits to the KNP. The Total value of the economic attractions of the KNP is estimated at IDR 60,358,019,952,567,-. Economic value this is the value potential that can be achieved if the management can still be maintained.