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Journal of Foodservice最新文献

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FAMM: from food to meal research on the product aspect of the meal experience FAMM:从食物到用餐的产品方面的用餐体验研究
Journal of Foodservice Pub Date : 2008-01-24 DOI: 10.1111/j.1745-4506.2007.00081.x
Åsa Öström, Erika Rapp, Mia Prim
{"title":"FAMM: from food to meal research on the product aspect of the meal experience","authors":"Åsa Öström,&nbsp;Erika Rapp,&nbsp;Mia Prim","doi":"10.1111/j.1745-4506.2007.00081.x","DOIUrl":"10.1111/j.1745-4506.2007.00081.x","url":null,"abstract":"<p>The Five Aspect Meal Model (FAMM) has been widely used at the Institution of Restaurant and Culinary Arts, Örebro University, Sweden, not only for developing meal services in restaurants but also for formulating research questions. The aim of the present paper was to highlight research projects focused on the product aspect of FAMM. Important research fields are the sensory quality of food and meal, and the responsibility of the restaurants and their contribution to a better welfare. Meal service, including ready meals, is a growing sector within the food industry, with important research questions concerning consumers' needs and wishes. To further develop the research on Culinary Arts and Meals Science discipline, a broad perspective on the meal is useful. Research questions based upon FAMM, where the entirety of the meal is studied, present an interesting challenge for the future.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 1","pages":"63-68"},"PeriodicalIF":0.0,"publicationDate":"2008-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2007.00081.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81958535","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: 3
First international PhD conference – rationale and background 第一届国际博士会议-基本原理和背景
Journal of Foodservice Pub Date : 2008-01-24 DOI: 10.1111/j.1745-4506.2007.00074.x
Inga-Britt Gustafsson
{"title":"First international PhD conference – rationale and background","authors":"Inga-Britt Gustafsson","doi":"10.1111/j.1745-4506.2007.00074.x","DOIUrl":"10.1111/j.1745-4506.2007.00074.x","url":null,"abstract":"","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 1","pages":"2-3"},"PeriodicalIF":0.0,"publicationDate":"2008-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2007.00074.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89515341","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
Summary, overview and significance 总结、概述及意义
Journal of Foodservice Pub Date : 2008-01-24 DOI: 10.1111/j.1745-4506.2007.00087.x
Nick Johns
{"title":"Summary, overview and significance","authors":"Nick Johns","doi":"10.1111/j.1745-4506.2007.00087.x","DOIUrl":"10.1111/j.1745-4506.2007.00087.x","url":null,"abstract":"","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 1","pages":"105-106"},"PeriodicalIF":0.0,"publicationDate":"2008-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2007.00087.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75447902","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
The Five Aspects Meal Model 五方面膳食模型
Journal of Foodservice Pub Date : 2008-01-24 DOI: 10.1111/j.1745-4506.2007.00075.x
John S. A. Edwards, Inga-Britt Gustafsson
{"title":"The Five Aspects Meal Model","authors":"John S. A. Edwards,&nbsp;Inga-Britt Gustafsson","doi":"10.1111/j.1745-4506.2007.00075.x","DOIUrl":"10.1111/j.1745-4506.2007.00075.x","url":null,"abstract":"<p>Eating and eating out involve a number of additional factors over and above the consumption of food. This paper briefly reviews the research undertaken on these factors, and identifies models to categorise and describe them. In particular, it presents and justifies the Five Aspects Meal Model (FAMM), which forms the basic structure for teaching at the Department of Restaurant and Culinary Art at Örebro University. This also formed the theoretical framework for the First International PhD Conference held at Örebro University in June 2007.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 1","pages":"4-12"},"PeriodicalIF":0.0,"publicationDate":"2008-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2007.00075.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82786731","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: 55
The appropriateness of ready meals for dinner 晚餐用即食食品的适宜性
Journal of Foodservice Pub Date : 2007-11-16 DOI: 10.1111/j.1745-4506.2007.00070.x
Mia Prim, Inga-Britt Gustafsson, Gunnar Hall
{"title":"The appropriateness of ready meals for dinner","authors":"Mia Prim,&nbsp;Inga-Britt Gustafsson,&nbsp;Gunnar Hall","doi":"10.1111/j.1745-4506.2007.00070.x","DOIUrl":"10.1111/j.1745-4506.2007.00070.x","url":null,"abstract":"<p>Different meal contexts call for different meal solutions. With the aim of understanding how people reason when choosing what to eat for dinner and how ready meal solutions fit their demands in this meal situation, a focus group study was conducted. Although there is an image of the ideal dinner as being cooked and eaten together with the family, this often conflicts with reality and scarcity of time. The social setting was shown to be of utmost importance in the choice of cooking, place to eat and actual meal. Suggestions were given on how to improve the appropriateness of ready meals for consumption at dinner.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"18 6","pages":"238-250"},"PeriodicalIF":0.0,"publicationDate":"2007-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2007.00070.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73794891","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
How do silicone muffin pans compare to traditional metal pans? 硅胶松饼盘与传统金属松饼盘相比如何?
Journal of Foodservice Pub Date : 2007-11-16 DOI: 10.1111/j.1745-4506.2007.00068.x
Nelson Barber, Janice Boyce, Margaret Binkley, Charles Broz
{"title":"How do silicone muffin pans compare to traditional metal pans?","authors":"Nelson Barber,&nbsp;Janice Boyce,&nbsp;Margaret Binkley,&nbsp;Charles Broz","doi":"10.1111/j.1745-4506.2007.00068.x","DOIUrl":"10.1111/j.1745-4506.2007.00068.x","url":null,"abstract":"<p>Research on the efficiency of silicone bakeware is limited. Manufacturers claim that silicone bakeware is nonstick, has easy product release and even heat distribution. This study attempted to replicate consumer baking conditions through a comparison of muffins baked in silicone pans to muffins baked in nonstick, anodized aluminum dark-colored metal pans (‘nonsilicone’). Using a consumer corn-muffin mix, structured baking procedures and controlled tests were performed, such as measures of the top surface browning, texture, water activity and heat transfer coefficient of the pans. The results of the tests indicated that silicone muffin pans did not produce a better product; rather, they were moister, had greater volume, with top-crust texture and color significantly less than muffins baked in nonsilicone muffin pans.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"18 6","pages":"218-226"},"PeriodicalIF":0.0,"publicationDate":"2007-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2007.00068.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84604843","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: 4
Sensory comparison of doughnuts fried in trans fat-free oil to those fried in oil containing trans fats 用不含反式脂肪的油油炸的甜甜圈和用含反式脂肪的油油炸的甜甜圈的感官比较
Journal of Foodservice Pub Date : 2007-11-16 DOI: 10.1111/j.1745-4506.2007.00069.x
Peter L. Bordi Jr., Danielle M. Hack, Michele D. Rager, S. William Hessert Jr.
{"title":"Sensory comparison of doughnuts fried in trans fat-free oil to those fried in oil containing trans fats","authors":"Peter L. Bordi Jr.,&nbsp;Danielle M. Hack,&nbsp;Michele D. Rager,&nbsp;S. William Hessert Jr.","doi":"10.1111/j.1745-4506.2007.00069.x","DOIUrl":"10.1111/j.1745-4506.2007.00069.x","url":null,"abstract":"<p>This sensory analysis study sought to determine consumer preferences of two doughnut frying oils for the same trans fat-free yeast raised doughnut rings according to taste, texture, appearance, overall liking, color, moisture content and sweetness characteristics. Specifically, the aim was to indicate the acceptability of substituting trans fat-free oil based on the sensory characteristics of untrained consumer panelists. The doughnuts were fried in a trans fat and trans fat-free oil for testing, and the panelists were asked to rate each doughnut on various sensory attributes and indicate their preference of doughnut. There were no significant differences between the two doughnuts based on the appearance, taste, texture, sweetness, moisture content and overall liking. The doughnut fried in trans fat-free oil rated significantly different based on color where the doughnut was perceived slightly lighter in color than the trans fat version. Overall, the 107 out of 197 taste panelists preferred the trans fat-free doughnut to the regular version, while 18 out of 197 preferred both doughnuts equally. Based on these findings, the industry might consider using the trans fat-free versions of frying oils for frying doughnuts, pastries and other bakery items in order to reduce trans fats in foods and to lower heart disease in the American population.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"18 6","pages":"227-237"},"PeriodicalIF":0.0,"publicationDate":"2007-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2007.00069.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81355039","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: 4
Pasteurization, development and storage of sous vide rendang (spicy beef stew) 低温炖辣牛肉的巴氏杀菌、研制与贮藏
Journal of Foodservice Pub Date : 2007-11-16 DOI: 10.1111/j.1745-4506.2007.00071.x
Stella Marie Colima Galimpin-Johan, Russly Abdul Rahman, Bakar Jamilah, Yaakob Bin Che Man, Gulam Rusul
{"title":"Pasteurization, development and storage of sous vide rendang (spicy beef stew)","authors":"Stella Marie Colima Galimpin-Johan,&nbsp;Russly Abdul Rahman,&nbsp;Bakar Jamilah,&nbsp;Yaakob Bin Che Man,&nbsp;Gulam Rusul","doi":"10.1111/j.1745-4506.2007.00071.x","DOIUrl":"10.1111/j.1745-4506.2007.00071.x","url":null,"abstract":"<p>This study aims to develop product and processing parameters of <i>sous vide rendang </i>and to examine its quality changes during storage. Sous vide rendang may be pasteurized for 443 min at 75°C and for 88 min at 85°C using fast heating to meet the <i>Pv</i><sub>90</sub> = 10-min guideline for pasteurization. Process-meat-formulation combinations of sous vide rendang indicated that processing at 85°C/2 h, the use of rump and formulation 1 (F1) produced better sensory properties. Water activity (<i>A</i><sub>w</sub>), aside from pasteurization, is a possible controlling factor for sous vide (SV) rendang but not pH. Conventionally cooked (CC) rendang stored at 2°C and sous vide rendang pasteurized at 70°C/100 min (SS70) and at 85°C/2 h (SS85) stored at 2 and 10°C can last for 35 days using microbiological count as its storage indicator. Applications of guidelines by the UK Food Standards Agency would mean that the maximum shelf life allowable for CC and SS70 will only be 10 days compared to SS85, which is 40 days.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"18 6","pages":"251-263"},"PeriodicalIF":0.0,"publicationDate":"2007-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2007.00071.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79752249","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: 11
Restaurants as friends of the family: functions of restaurant visits in everyday life 餐馆作为家庭的朋友:餐馆在日常生活中的作用
Journal of Foodservice Pub Date : 2007-11-16 DOI: 10.1111/j.1745-4506.2007.00067.x
Anette Pettersson, Christina Fjellström
{"title":"Restaurants as friends of the family: functions of restaurant visits in everyday life","authors":"Anette Pettersson,&nbsp;Christina Fjellström","doi":"10.1111/j.1745-4506.2007.00067.x","DOIUrl":"10.1111/j.1745-4506.2007.00067.x","url":null,"abstract":"<p>A restaurant's function to families was explored by passive observations of adults and children at convenience restaurants in Sweden. Two burger restaurants and two department store restaurants were visited during 12 months, with 399 people being observed. The restaurants appeared to have different functions to family members. A restaurant's level of convenience should therefore be seen as an entity of several aspects of the visit, such as the menu, the restaurant room and atmosphere. Family members’ use of restaurants facilitates everyday situations with children. Thus, the people observed were creating aspects of convenience by themselves, with the restaurants being like home. The restaurant's overall function to families can therefore be interpreted from the patterns of familiarity and friendliness that emerged.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"18 6","pages":"207-217"},"PeriodicalIF":0.0,"publicationDate":"2007-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2007.00067.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89694563","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
Marketing nutrition through a corporate intranet* 通过企业内部网营销营养*
Journal of Foodservice Pub Date : 2007-10-28 DOI: 10.1111/j.1745-4506.2007.00064.x
Diana Bruen, J. Cara Pollock, Kathryn Kelley Zirpolo, Edward T. Vieira Jr., Nancie Herbold
{"title":"Marketing nutrition through a corporate intranet*","authors":"Diana Bruen,&nbsp;J. Cara Pollock,&nbsp;Kathryn Kelley Zirpolo,&nbsp;Edward T. Vieira Jr.,&nbsp;Nancie Herbold","doi":"10.1111/j.1745-4506.2007.00064.x","DOIUrl":"10.1111/j.1745-4506.2007.00064.x","url":null,"abstract":"<p>The purpose of this study was to assess the effectiveness of pop-up messages promoting the consumption of fruits and vegetables in a corporate setting. Fun food facts and nutritional information about fruits and vegetables were marketed through electronic pop-up messages attached to a corporate intranet menu. A Pearson's correlation, between total fruit sales and website hits during the test period, showed a moderately positive correlation. This, however, was weaker than the correlation found during the baseline period. No significant differences were found concerning total fruit sales between the pretest, baseline and test periods. Daily menu website at the beginning of the workweek had significantly lower hits than the previous year. The mean cafeteria menu website hits at the end of the workweek were higher during the intranet intervention. Results indicate that an intranet intervention implemented at the end of the workweek could effectively market healthful cafeteria food options to corporate employees.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"18 5","pages":"176-186"},"PeriodicalIF":0.0,"publicationDate":"2007-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2007.00064.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89643424","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: 3
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