Food Service Technology最新文献_第7页

A comparative analysis of ‘plated’ and ‘bulk trolley’ hospital food service systems* 医院食品服务系统的“电镀”和“散装手推车”的比较分析*

Food Service Technology Pub Date : 2003-12-12 DOI: 10.1111/j.1471-5740.2003.00077.x

Heather J. Hartwell, John S. A. Edwards

{"title":"A comparative analysis of ‘plated’ and ‘bulk trolley’ hospital food service systems*","authors":"Heather J. Hartwell, John S. A. Edwards","doi":"10.1111/j.1471-5740.2003.00077.x","DOIUrl":"10.1111/j.1471-5740.2003.00077.x","url":null,"abstract":"It has been recognized that hospital food service could be improved with malnutrition a target concern. The hypothesis of this study is that a food service system that enables patients to see and smell the food on offer and interact with the staff serving the meals will result in better patient nutritional intake and increased meal satisfaction. Data were collected from two wards, Women's Health and Orthopaedic (patients n = 31 in each study), over two 3-day consecutive periods. First, for a pre-ordered, plated meal service; and second, 9 months later, for a trolley service offering choice at the point of consumption. Food was weighed before and after the meal experience. Questionnaires were also administered and interviews were conducted with the patients (n = 614) to evaluate patients’ acceptability of both catering systems. Results show that nutritional intake was not dependent on the catering systems and that possibly in hospital, unlike other ‘eating out’ situations, there are barriers to ‘complete nutrition’. However, patient satisfaction was improved with the trolley system, where 93% of patients were satisfied compared to 76% with the plate system. This research indicates that nutritionally, the method of meal delivery is immaterial but patients do prefer choice at the point of consumption.","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"3 3-4","pages":"133-142"},"PeriodicalIF":0.0,"publicationDate":"2003-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1471-5740.2003.00077.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74732295","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 50

Better than their reputation? – Do hotel and restaurant students drink more?‡ 比他们的名声好吗?-酒店和餐厅的学生喝酒多吗?‡

Food Service Technology Pub Date : 2003-12-12 DOI: 10.1111/j.1471-5740.2003.00074.x

Svein Larsen, Helge Jørgensen

引用次数: 13

Perceived flavour changes in blue mould cheese after tasting white wine‡ 品尝白葡萄酒后蓝霉奶酪的味道变化

Food Service Technology Pub Date : 2003-12-12 DOI: 10.1111/j.1471-5740.2003.00070.x

Ingemar T. Nygren, Inga-Britt Gustafsson, Lisbeth Johansson

引用次数: 42

A microbial survey of food service can openers, food and beverage can tops and cleaning methodology effectiveness 食品服务开罐器的微生物调查，食品和饮料罐头顶部和清洁方法的有效性

Food Service Technology Pub Date : 2003-12-12 DOI: 10.1111/j.1471-5740.2003.00072.x

Barry Michaels, Vidhya Gangar, Ann Schultz, Michael S. Curiale

{"title":"A microbial survey of food service can openers, food and beverage can tops and cleaning methodology effectiveness","authors":"Barry Michaels, Vidhya Gangar, Ann Schultz, Michael S. Curiale","doi":"10.1111/j.1471-5740.2003.00072.x","DOIUrl":"10.1111/j.1471-5740.2003.00072.x","url":null,"abstract":"A can opener and food/beverage can top survey was undertaken to identify potential microbiological hazards. Results indicated the potential for high levels of bacterial and fungal contamination. Characterization of microorganisms from 10 can openers indicated the most common contaminants as Klebsiella pneumoniae and a variety of Staphylococcus and spore-forming Bacillus species. In contrast to previous commercial food service surveys, no Escherichia coli or Salmonella species were found on the cans or can openers, however, low numbers of Bacillus cereus (22 of 25 cans) and Clostridium perfringens (15 of 25 cans) were identified. The effectiveness of various can-cleaning methods was evaluated using marker bacteria (Serratia marcescens) suspended in soil consisting of tryptone soya broth, ground beef or vacuum cleaner dust. In addition to rinsing under running water, two paper towel types and a paper napkin product were used for wiping, moist wiping and wiping after rinsing. The most effective cleaning method was rinsing and wiping combined (P < 0.0003), while wiping alone was not as effective as moist wiping (P = 0.038) or rinsing with water (P = 0.061). Food cans were more easily cleaned than beverage cans because of the tab area. Soil type influenced the degree of effectiveness of the cleaning methods, with mean log10 reduction values for each type at 3.4 and 3.1 for food and beverage cans (tab area excluded), respectively. No significant difference was observed in the effectiveness of paper products (P = 0.433).","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"3 3-4","pages":"123-132"},"PeriodicalIF":0.0,"publicationDate":"2003-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1471-5740.2003.00072.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80439286","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6

Inactivation of refrigerator biofilm bacteria for application in the food service environment 冰箱生物膜细菌灭活在食品服务环境中的应用

Food Service Technology Pub Date : 2003-10-30 DOI: 10.1046/j.1471-5740.2001.d01-6.x

Barry Michaels, Troy Ayers, Marlene Celis, Vidhya Gangar

{"title":"Inactivation of refrigerator biofilm bacteria for application in the food service environment","authors":"Barry Michaels, Troy Ayers, Marlene Celis, Vidhya Gangar","doi":"10.1046/j.1471-5740.2001.d01-6.x","DOIUrl":"https://doi.org/10.1046/j.1471-5740.2001.d01-6.x","url":null,"abstract":"Refrigerator biofilm formation in food environments can result in spoilage and food safety problems. Biofouling of food contact surfaces are difficult to combat, and while there are significant risks involved with tolerating their presence, methods for their removal are not commonly available. In this study, biofilms were grown on plastic refrigerator trays. Cultures of mixed wild strains were started using kitchen scraps suspended in nutrient broth. Biofilms were allowed to mature with approximately 109 CFU per tray test area. Spoilage species identified included Pseudomonas putida, Sphingobacterium multivorum, Citrobacter freundii and Proteus vulgaris. A series of 39 different treatment interventions were trialed during three different biofilm test runs. Results obtained from treatments ranged from a less than 1 log10 reduction for light duty cleaning operations to over a 5 log10 reduction involving more complex treatment methods. The latter included combinations of hot soapy water (75 °C), scrubbing, treatment with high pH (12.0) cleaners followed by acetic acid (vinegar) exposure and included pre- and post-treatment wiping with paper towels.","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"1 3","pages":"169-179"},"PeriodicalIF":0.0,"publicationDate":"2003-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1046/j.1471-5740.2001.d01-6.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137724512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of cooking method and variety on the sensory quality of rice 蒸煮方法和品种对大米感官品质的影响

Food Service Technology Pub Date : 2003-10-30 DOI: 10.1046/j.1471-5740.2001.d01-3.x

Daniel G. Crowhurst, Philip G. Creed

{"title":"Effect of cooking method and variety on the sensory quality of rice","authors":"Daniel G. Crowhurst, Philip G. Creed","doi":"10.1046/j.1471-5740.2001.d01-3.x","DOIUrl":"https://doi.org/10.1046/j.1471-5740.2001.d01-3.x","url":null,"abstract":"This study aimed to determine the effects of different cooking methods on white, milled rice. Two methods were evaluated (the Excess, or American method, and the Pilaf method, also known as the Oriental, or calculated-water method), which are commonly used, both domestically and in the catering industry. The effects of the two cooking methods were assessed on four varieties of rice, American Long Grain, American Long Grain Easy Cook, Basmati, and Thai Jasmine rice. The study used sensory evaluation techniques and terminology previously used in the field of rice research. The aim of the study was to assess potential differences in sensory attributes and overall acceptability. Affective testing techniques (hedonic and relative-to-ideal scales) were used to measure consumer preference. A consumer questionnaire also investigated the effects of rice eating, buying and cooking behaviour on the preferred cooking method. The subjects taking part in the study were taken from a typical student population at Bournemouth University. In general, the Pilaf method resulted in rice products that were stickier, firmer and drier in texture, with a more acceptable flavour. Overall acceptability and preference for the Pilaf method was higher, except in the case of Basmati rice. Models of acceptability accounted for up to half the variation so sensory attributes could not be used to predict the acceptability of rice products reliably.","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"1 3","pages":"133-140"},"PeriodicalIF":0.0,"publicationDate":"2003-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1046/j.1471-5740.2001.d01-3.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137724469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Rapid, inexpensive, actionable concept generation and optimization: the use and promise of self-authoring conjoint analysis for the food service industry 快速、廉价、可操作的概念生成和优化:自创作联合分析在餐饮服务行业的应用和前景

Food Service Technology Pub Date : 2003-10-30 DOI: 10.1046/j.1471-5740.2001.d01-5.x

Howard R. Moskowitz, Alex Gofman, Barbara Itty, Rachel Katz, Mahdu Manchaiah, Zhenyu Ma

引用次数: 0

Perceived temperature effects on microwave heated meals and meal components 感知温度对微波加热食物和食物成分的影响

Food Service Technology Pub Date : 2003-10-30 DOI: 10.1046/j.1471-5740.2001.d01-4.x

Suvi Ryynänen, Hely Tuorila, Lea Hyvönen

引用次数: 0

Spices and Seasonings (A Food Technology Handbook). Second edition 香料和调味料(食品技术手册)。第二版

Food Service Technology Pub Date : 2003-10-30 DOI: 10.1046/j.1471-5740.2001.d01-1.x

D. Tainter, A. Grenis, Rebecca Norwat

引用次数: 0

EUROPAIN 2002 EUROPAIN 2002

Food Service Technology Pub Date : 2003-10-30 DOI: 10.1046/j.1471-5740.2001.d01-7.x

引用次数: 0