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Journal of Foodservice最新文献

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Fat uptake, shelf stability and sensory quality of rice crackers produced using soy and selected additives 用大豆和选定添加剂生产的米饼的脂肪吸收、货架稳定性和感官质量
Journal of Foodservice Pub Date : 2009-08-03 DOI: 10.1111/j.1748-0159.2009.00139.x
Surekha S. Puyed, Jamuna Prakash
{"title":"Fat uptake, shelf stability and sensory quality of rice crackers produced using soy and selected additives","authors":"Surekha S. Puyed,&nbsp;Jamuna Prakash","doi":"10.1111/j.1748-0159.2009.00139.x","DOIUrl":"10.1111/j.1748-0159.2009.00139.x","url":null,"abstract":"<p>The effects of incorporating soy flour (at 20% level) and additives on fat uptake, shelf stability and keeping quality of a traditional deep-fried snack prepared with rice and black gram was studied. The additives used for experimental products were citric acid (0.5%), pectin (0.5%) and potassium sulphate (1.0%) along with soy flour. Incorporation of soy decreased fat absorption to a significant extent in the products (22.6% as against 28.2% in control). This effect was further enhanced with pectin. Free fatty acids and peroxide values increased on storage gradually. However, the increase was lesser in products with soy. Products stored in metallized foil were better than the products stored in low density polyethylene. All the products were acceptable throughout the storage period. Incorporation of soy and potassium sulphate resulted in reduced fat uptake and improved sensory and keeping quality of product.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 4","pages":"189-199"},"PeriodicalIF":0.0,"publicationDate":"2009-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00139.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82360111","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: 1
Prison foodservice in Australia – systems, menus and inmate attitudes 澳大利亚监狱餐饮服务——系统、菜单和囚犯的态度
Journal of Foodservice Pub Date : 2009-08-03 DOI: 10.1111/j.1748-0159.2009.00144.x
Peter Williams, Karen Walton, Mary Hannan-Jones
{"title":"Prison foodservice in Australia – systems, menus and inmate attitudes","authors":"Peter Williams,&nbsp;Karen Walton,&nbsp;Mary Hannan-Jones","doi":"10.1111/j.1748-0159.2009.00144.x","DOIUrl":"10.1111/j.1748-0159.2009.00144.x","url":null,"abstract":"<p>This paper presents results from three studies in 25 custodial facilities in three Australian states, including nutrient analyses of menus and focus groups exploring inmate attitudes. Both cook-fresh and cook-chill production systems are used. Non-selective cycle menus of 4–6 weeks are common but inmates can supplement meals by purchase of additional food items (‘buy-ups’). Menus included adequate variety and met most nutritional standards, with the possible exception of fruit. The sodium content of menus is above recommended levels. Protein, fibre, vitamins A and C, thiamin, riboflavin, calcium, iron and zinc were more than adequate, and the percentage energy from fat is close to or meets national recommendations. Focus groups identified 16 themes, including meal quality, food available at ‘buy-ups’, cooking facilities and concerns about possible food safety risks associated with inmates storing food in cells. Many complaints were about factors not under the control of the foodservice manager.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 4","pages":"167-180"},"PeriodicalIF":0.0,"publicationDate":"2009-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00144.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"107052356","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: 16
Prison foodservice in England* 英国监狱餐饮服务*
Journal of Foodservice Pub Date : 2009-08-03 DOI: 10.1111/j.1748-0159.2009.00143.x
John S. A. Edwards, Heather J. Hartwell, Joachim Schafheitle
{"title":"Prison foodservice in England*","authors":"John S. A. Edwards,&nbsp;Heather J. Hartwell,&nbsp;Joachim Schafheitle","doi":"10.1111/j.1748-0159.2009.00143.x","DOIUrl":"10.1111/j.1748-0159.2009.00143.x","url":null,"abstract":"<p>Feeding a prison population presents a number of challenges. This paper draws on two major studies conducted in 16 prisons (12 male, two female and two young offenders' institutes) to examine the foodservice provision of prisoners in England. Both studies used observation, kitchen records and unstructured interviews to establish food preparation methods and procedures. The first study measured the intake of food provided in eight male prisons (<i>n</i> = 506) over a 24-h period; in the second study, data were collected from eight prisons, four male, two female and two young offenders' institutes, for 3 days, from the cyclical menus. The institutions' recipes, methods and average portion sizes were used to calculate food and nutrient intake. Unstructured interviews were conducted with inmates and prison warders in both studies. Results show that prisoners are provided with a high standard of food and, with the exception of some nutrients, consume a healthy diet.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 4","pages":"157-166"},"PeriodicalIF":0.0,"publicationDate":"2009-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00143.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77576458","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: 18
Silicone poaching pods: do they meet manufacturer's claims? 硅胶偷猎舱:它们符合制造商的要求吗?
Journal of Foodservice Pub Date : 2009-06-03 DOI: 10.1111/j.1748-0159.2009.00132.x
Nelson Barber, Charles Broz, Rhonda Hammond, Janice Boyce
{"title":"Silicone poaching pods: do they meet manufacturer's claims?","authors":"Nelson Barber,&nbsp;Charles Broz,&nbsp;Rhonda Hammond,&nbsp;Janice Boyce","doi":"10.1111/j.1748-0159.2009.00132.x","DOIUrl":"10.1111/j.1748-0159.2009.00132.x","url":null,"abstract":"<p>Manufacturers are marketing silicone cooking and baking devices (e.g. cake pans) for a variety of foods, and claim these devices are easy to use, stick-resistant, heat-resistant, stain-resistant and dishwasher-safe. Recent research has reported contrary results from the manufacturers' claims. Silicone Poaching Pods were tested in this study to determine if they are as effective as claimed by manufacturers. Results indicated that in fact Poaching Pods are not easy to use. Egg products stuck to the pods during poaching and there was visible browning on the rim of the baked custards. Finally, the instructions need clarification to avoid potential cooking mistakes.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 3","pages":"117-122"},"PeriodicalIF":0.0,"publicationDate":"2009-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00132.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74846840","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: 1
Similarity judgements of odour quality and pleasantness 气味质量和愉悦度的相似性判断
Journal of Foodservice Pub Date : 2009-06-03 DOI: 10.1111/j.1748-0159.2009.00135.x
Geraldine McAtamney, Judith Annett
{"title":"Similarity judgements of odour quality and pleasantness","authors":"Geraldine McAtamney,&nbsp;Judith Annett","doi":"10.1111/j.1748-0159.2009.00135.x","DOIUrl":"10.1111/j.1748-0159.2009.00135.x","url":null,"abstract":"<p>Assumptions are often made about the generalisabilty of experiences, particularly perceptual experiences. Individual differences in experiences, we suggest, are of fundamental interest to the foodservice and general hospitality industries, and may be analysed at many levels. Using as background a small-scale study of odour similarity and pleasantness ratings and drawn from the perspective of traditional psychological research, this paper considers olfactory experiences, an area of particular significance when considering food-related activities, both from the perspective of sensory analysis and the general foodservice industry. Some common, implicit psychological assumptions are questioned, particularly those indicated by the general failure to specify a response model in interpretation of individual reports of sensory and perceptual experiences. A variety of attributes contributes to the overall experience of food, and understanding of fundamental psychological processes could help foodservice academics and professionals elucidate the issues underlying the ultimate biopsychosocial experience, food.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 3","pages":"133-142"},"PeriodicalIF":0.0,"publicationDate":"2009-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00135.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74177631","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: 1
Knowledge and practices of school foodservice personnel regarding whole grain foods 学校餐饮服务人员关于全谷物食品的知识和实践
Journal of Foodservice Pub Date : 2009-06-03 DOI: 10.1111/j.1748-0159.2009.00129.x
Hing Wan Chan, David Hesse, Elizabeth Arndt, Len Marquart
{"title":"Knowledge and practices of school foodservice personnel regarding whole grain foods","authors":"Hing Wan Chan,&nbsp;David Hesse,&nbsp;Elizabeth Arndt,&nbsp;Len Marquart","doi":"10.1111/j.1748-0159.2009.00129.x","DOIUrl":"10.1111/j.1748-0159.2009.00129.x","url":null,"abstract":"<p>Based on recent dietary guidance, whole grain foods are being served more frequently in school meals. To examine the knowledge and practices of 43 school foodservice personnel (SFP) from eight school districts, semi-structured focus groups were conducted regarding whole grain foods. Qualitative data analysis procedures were used to generate common themes. SFP indicated a limited knowledge about whole grain foods, ingredient definitions and use of product label information related to ordering and purchasing. SFP had little awareness of the specific disease-related health benefits of whole grains. Major barriers related to students' whole grain consumption were less desirable sensory characteristics, a lack of available products and cost. Potential approaches to promote whole grain foods in school cafeterias included gradual introduction, eye appeal and masking taste. This research is beneficial in identifying areas that SFP can improve their knowledge and skills regarding the effective use of whole grain foods in schools.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 3","pages":"109-116"},"PeriodicalIF":0.0,"publicationDate":"2009-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00129.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84615121","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: 13
Institutional foodservice benchmarking: survey of administrators' attitudes and practices in the USA 机构餐饮服务基准:美国管理人员的态度和做法的调查
Journal of Foodservice Pub Date : 2009-06-03 DOI: 10.1111/j.1748-0159.2009.00133.x
Saunya N. Bright, Junehee Kwon, Carolyn Bednar, Julia Newcomer
{"title":"Institutional foodservice benchmarking: survey of administrators' attitudes and practices in the USA","authors":"Saunya N. Bright,&nbsp;Junehee Kwon,&nbsp;Carolyn Bednar,&nbsp;Julia Newcomer","doi":"10.1111/j.1748-0159.2009.00133.x","DOIUrl":"10.1111/j.1748-0159.2009.00133.x","url":null,"abstract":"<p>Benchmarking is an ongoing process that gathers information to evaluate the best practices and improve performance. Despite possible changes and benefits, research reporting current foodservice benchmarking is limited. A nationwide survey of foodservice administrators was conducted to determine current practices and administrators' attitudes toward benchmarking. A questionnaire was developed, validated by experts and pilot-tested. Randomly selected, 600 foodservice administrators from health-care, school, correctional and university facilities received questionnaires, and 121 provided usable data (20%). Food cost percentage, labor cost percentage, and percent customer satisfaction with service were the three most used measures. Benchmarking was regarded as important in performing most respondents' jobs (61%), but fewer indicated their benchmarking knowledge as being above average (48%). For training, 41% indicated needs for training on ways to collaborate with benchmarking partners. The majority preferred training through professional association meetings (70%) and Internet-based training (69%). Results indicate opportunities for benchmarking training preferably through meetings and Internet.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 3","pages":"123-132"},"PeriodicalIF":0.0,"publicationDate":"2009-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00133.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75453059","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: 10
Modelling of mould/yeast growth on Korean braised lotus root cuts as a primary quality index in storage 以红烧藕片为主要品质指标的霉菌/酵母菌生长模拟
Journal of Foodservice Pub Date : 2009-06-03 DOI: 10.1111/j.1748-0159.2009.00136.x
Il Seo, Duck Soon An, Jin Pyo Park, Dong Sun Lee
{"title":"Modelling of mould/yeast growth on Korean braised lotus root cuts as a primary quality index in storage","authors":"Il Seo,&nbsp;Duck Soon An,&nbsp;Jin Pyo Park,&nbsp;Dong Sun Lee","doi":"10.1111/j.1748-0159.2009.00136.x","DOIUrl":"10.1111/j.1748-0159.2009.00136.x","url":null,"abstract":"<p>Mould/yeast growth on Korean braised lotus root cuts, a primary quality deterioration factor for shelf life determination, was monitored during storage at constant temperatures and was modelled as a function of temperature to estimate microbial spoilage under constant and/or dynamic storage conditions expected in a foodservice system. With help of a bootstrapping method to generate many resampled data sets of microbial plate counts, 1000 parameter sets for Baranyi's model in the form of differential equations were estimated. The temperature dependence of the primary model parameters was provided together with their confidence limits. When the temperature-dependent parameters were incorporated into the differential equations for microbial growth, prediction of mould/yeast count change under constant and fluctuating temperature conditions could be provided with a confidence band close to the experimental data as a useful tool for the shelf life control.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 3","pages":"143-151"},"PeriodicalIF":0.0,"publicationDate":"2009-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00136.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75333822","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
Whole grain snack intake in an after-school snack program: a pilot study 全谷物零食在课后零食计划中的摄入:一项试点研究
Journal of Foodservice Pub Date : 2009-04-02 DOI: 10.1111/j.1748-0159.2009.00127.x
Leila Sadeghi, Len Marquart
{"title":"Whole grain snack intake in an after-school snack program: a pilot study","authors":"Leila Sadeghi,&nbsp;Len Marquart","doi":"10.1111/j.1748-0159.2009.00127.x","DOIUrl":"10.1111/j.1748-0159.2009.00127.x","url":null,"abstract":"<p>US children consume about one-third of the recommended level of whole grain. This study compared the difference in consumption between snacks made with either refined flour (Goldfish 0 g/serving), low (Graham crackers 5 g/serving, Goldfish 8 g/serving) or 100% whole grain flour level (Graham crackers 26 g/serving) among 117 children (kindergarten–sixth grade) participating in after-school snack programs. The study included plate waste collection and group interviews conducted in four elementary schools in the Midwest. A multiple comparison test determined differences in consumption. The mean consumption for Graham crackers 26 g (52.0 ± 11.40) was significantly lower than the mean consumption for Goldfish 0 g, (78 ± 4.31), Graham crackers 5 g, (80.2 ± 5.19) and Goldfish 8 g (75.4 ± 5.24) (<i>P</i> &lt; 0.05). Children were more sensitive to the taste and texture of Graham crackers 26 g/serving as compared with snacks with less whole grain. Snack products with considerable whole grain content may require additional research in order to increase their appeal to children.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 2","pages":"71-80"},"PeriodicalIF":0.0,"publicationDate":"2009-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00127.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84655967","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: 14
Silicone adjustable bundling devices: do they meet manufacturer's claims during cooking and cleaning? 硅胶可调捆扎装置:在烹饪和清洁过程中是否符合制造商的要求?
Journal of Foodservice Pub Date : 2009-04-02 DOI: 10.1111/j.1748-0159.2008.00126.x
Nelson Barber, Charles Broz, Janice Boyce
{"title":"Silicone adjustable bundling devices: do they meet manufacturer's claims during cooking and cleaning?","authors":"Nelson Barber,&nbsp;Charles Broz,&nbsp;Janice Boyce","doi":"10.1111/j.1748-0159.2008.00126.x","DOIUrl":"10.1111/j.1748-0159.2008.00126.x","url":null,"abstract":"<p>Silicone cooking and baking devices are purportedly easy to use, can be stretched to hold and support a variety of foods, and are stick-resistant, heat-resistant, stain-resistant and dishwasher-safe. Also, depending on the silicone device, such as muffin pans, they are food safe and Food and Drug Administration compliant. Yet recent research has reported results to the contrary. Testing a new method of bundling or trussing food, this study found that adjustable silicone bundling devices, also known as ‘Foodloops’, are not as effective as manufacturers claim. The Foodloops often slipped off food while cooking, food stuck to the silicone, and using the aerobic plate count spiral method, significant levels of bacteria were found after cleaning.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 2","pages":"63-70"},"PeriodicalIF":0.0,"publicationDate":"2009-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00126.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85627647","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: 2
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