Nutrition and Food Science International Journal最新文献

Gender Difference in Nutritional Knowledge, Dietary Pattern and Nutritional Status of Undergraduates in Tartous University, Syria 叙利亚塔尔图斯大学大学生在营养知识、膳食模式和营养状况方面的性别差异

Nutrition and Food Science International Journal Pub Date : 2024-02-29 DOI: 10.19080/nfsij.2024.13.555856

Samer Younes

引用次数: 0

Unveiling the Tapestry of Chinese Wine Consumers: A Quantitative Investigation of Influencing Factors and Consumer Segmentation 揭开中国葡萄酒消费者的面纱：影响因素和消费者细分的定量研究

Nutrition and Food Science International Journal Pub Date : 2024-01-29 DOI: 10.19080/nfsij.2024.13.555851

Albert Stöckl

{"title":"Unveiling the Tapestry of Chinese Wine Consumers: A Quantitative Investigation of Influencing Factors and Consumer Segmentation","authors":"Albert Stöckl","doi":"10.19080/nfsij.2024.13.555851","DOIUrl":"https://doi.org/10.19080/nfsij.2024.13.555851","url":null,"abstract":"Purpose: This study investigates the key influencing factors of wine purchasing behaviour of the Chinese wine consumer market and explores the relevant parameters influencing cluster building among Chinese wine buyers. Design: The data for this study was obtained through a survey distributed to wine company followers from the Changyu Pioneer Wine Co. Inc., on WeChat resulting in the collection and analysis of 1,535 useable valid responses. Findings: Six clusters are identifiable; they differ significantly with various individual characteristics and wine purchasing behaviour. The choice between foreign and domestic wine is a significant factor in understanding wine preferences. The importance of wine attributes (colour, taste, and distribution channels) varied among different groups, indicating that these factors operate differently across populations. Variables pertaining to having experience abroad distinguished and separated younger cohorts. Participants from metropolitan areas, female participants, and younger age groups provided valuable insights into the preferences of the younger generation. Practical implications: Our findings emphasize the importance of considering factors beyond initial wine brand and individual characteristics when studying wine consumer behaviour. Elements such as taste preferences, distribution channels, cultural influences, and personal experiences play a substantial role in shaping wine preferences. Understanding the impact of these factors enables the development of strategies and offerings that better align with the diverse needs and preferences of Chinese wine consumers.","PeriodicalId":136714,"journal":{"name":"Nutrition and Food Science International Journal","volume":"68 40","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140486383","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

Nutrition Support in Intensive Care: Which Practices? 重症监护中的营养支持：哪些做法？

Nutrition and Food Science International Journal Pub Date : 2024-01-18 DOI: 10.19080/nfsij.2023.12.555845

A. Mehrez

引用次数: 0

Effect of Impregnation Solution Concentration on Vacuum Impregnation Efficiency of Potato Tuber 浸渍液浓度对马铃薯块茎真空浸渍效率的影响

Nutrition and Food Science International Journal Pub Date : 2023-10-02 DOI: 10.19080/nfsij.2021.11.555809

引用次数: 0

Antihyperglycemic Activity and Toxicity of Nanocapsules containing Roasted Moringa Leaf Antioxidants 含有烤辣木叶抗氧化剂的纳米胶囊的降血糖活性和毒性

Nutrition and Food Science International Journal Pub Date : 2023-08-27 DOI: 10.19080/nfsij.2021.11.555805

Edith N Fombang, Pierre Nobossé, Carl M F Mbofung, Damanpreet Singh

引用次数: 0

Dietary Habits and Nutritional Status in Students of the University Corporation Rafael Nunez, Cartagena-Colombia 哥伦比亚卡塔赫纳拉斐尔-努涅斯大学学生的饮食习惯和营养状况

Nutrition and Food Science International Journal Pub Date : 2023-07-28 DOI: 10.19080/nfsij.2021.11.555804

Fabián Espitia Almeida, Martha Mora García, Alexandra Coquel Bru, Christian Orozco Sanchez

引用次数: 0

Insights on Wine Astringency Mouthfeel Estimations 对葡萄酒涩味口感估计的见解

Nutrition and Food Science International Journal Pub Date : 2023-07-02 DOI: 10.19080/nfsij.2021.11.555803

Fernanda Garrido Vargas, E. Bordeu, José A O’Brien, Natalia Brossard

引用次数: 0

Comparative Evaluation of Amino Acid Profile of Crayfish Crackers Made from Blend of African Bread Fruit (Treculia Africana) Deine and Varieties of Yellow Root Cassava (Manihot esculenta Cranz) 非洲面包果（Treculia Africana）和黄根木薯（Manihot esculenta Cranz）混合制成的小龙虾饼干氨基酸谱的比较评估

Nutrition and Food Science International Journal Pub Date : 2023-06-06 DOI: 10.19080/nfsij.2023.12.555829

Oganezi Nc, Uzoaga Ln, Okoronkwo Cu, Okorie O

引用次数: 0

Study on Effect of Solvent on Extraction of Phytochemical Constituents of Red Acalypha (Acalypha Wilkesiana) Leaves 研究溶剂对提取红桉叶（Acalypha Wilkesiana）植物化学成分的影响

Nutrition and Food Science International Journal Pub Date : 2023-06-06 DOI: 10.19080/nfsij.2023.12.555830

Jacob Olalekan Arawande, Christianah Olusola Ayodele, Babawale Peter Olatunji

引用次数: 0

Salt Production and Availability of Iodized Salt in the Municipality of Sèmè-Kpodji in 2022 2022年s<s:1> - kpodji市食盐产量和碘盐供应情况

Nutrition and Food Science International Journal Pub Date : 2022-11-29 DOI: 10.19080/nfsij.2022.11.555817

Carmelle Mizéhoun Adissoda, A. Yemoa, Engelbert Agbokponto, Alida Amoussou

{"title":"Salt Production and Availability of Iodized Salt in the Municipality of Sèmè-Kpodji in 2022","authors":"Carmelle Mizéhoun Adissoda, A. Yemoa, Engelbert Agbokponto, Alida Amoussou","doi":"10.19080/nfsij.2022.11.555817","DOIUrl":"https://doi.org/10.19080/nfsij.2022.11.555817","url":null,"abstract":"Background: Cooking salt is widely used to provide iodine to humans. In Benin, the production of salt is still artisanal. Our study focused on salt produced in Sèmè-Kpodji, a secondary site of local salt production in Benin, and on the availability of iodine in salt in this municipality. Methods: The descriptive cross-sectional study included exhaustive salt producers and randomly selected households in Sèmè-Kpodji. Direct observation was made to describe salt production. In household, a standard questionnaire collected data about the physical characteristic of salt used. Iodine content was determined with the MBI kit and by the iodometric titration method. Results: A total of 8 producers and 365 participants in the households were surveyed. Salt is produced by drying sea water on tarps for three and a half days. The process is done in eight (8) steps, the last of which is the iodization of the product and the packaging. By iodometric titration, the salt produced had an iodine content of 5.2ppm. The mean content of iodine in salt in household was: 87.5 ± 66.0ppm (2.6-396.1). Only 31.2% of cooking salt samples were adequately iodized (15-40ppm). High iodine concentrations have been observed in 62.2% of salt samples. Conclusion: Salts consumed in households in Sèmè-Kpodji ’municipality were, for the most part, excessively iodized, whereas local production is artisanal and low in iodine. Iodization of the latter is mandatory before marketing. A monitoring of the salt iodization strategy should be maintained to avoid excessive iodine consumption which can cause hormonal disorders.","PeriodicalId":136714,"journal":{"name":"Nutrition and Food Science International Journal","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115016838","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