...Amit Sachan; Piyush Gupta; Sudhir Rana; Vinaytosh Mishra; Vinod Kumar Purpose In online food delivery service (OFDS) literature, OFDS quality and OFDS value are defined as multidimensional concepts. Previous studies have demonstrated that quality and value affect satisfaction and continued...

...Emerson Wagner Mainardes; Ivan Gagno; Claudimar Pereira da Veiga Purpose Considering the importance of distributing natural foods to society, this study investigates whether the quality of the logistics service and the quality of the products offered by a fruit and vegetable (FV) distribution...

... and the assimilation-contrast theory, two online experiments and one field experiment test the assumption that food descriptors prompt food-quality inferences before and after consumption, and that in both stages, food-quality inferences prompt favourable behavioural intentions. Findings Sensory food descriptors...

... quality. Sara Rodrigo can be contacted at: saramrodrigo@gmail.com 25 01 2021 17 05 2021 18 05 2021 © Emerald Publishing Limited 2021 Emerald Publishing Limited Licensed re-use rights only Quality Sensory analysis Craft beer Antioxidants Electronic nose...

... for low fat food with maintained palatability, this study aimed to determine the quality of banana fritters as affected by batter system containing selected hydrocolloids such as pectin (PCN), whey protein isolate (WPI) and soy protein isolate (SPI). Design/methodology/approach Banana fritter batters...

... that with reference to wine as a product, it is essential to focus on several attributes, among which there are of course quality and brand. Research limitations/implications Although field experiments are extremely useful for testing behavioral hypotheses, they are often limited by a small sample. Future...

... intentions through reassurance impressions and quality perceptions, and the moderating role of risk propensity. Findings This research demonstrates that when consumers face a wine label that incorporates a high degree of fun elements, they perceive the label as less reassuring, leading to a decrease...

... the sensorial quality of minimally processed pineapples for a longer time. The pineapples (Smooth Cayenne) were purchased at local shops in the city of Dourados – MS, with a level of maturity between 50 and 70 percent, without physiological defects and visually without detectable infections caused...

... found between image and instrumental texture features. Instrumental parameters showed a positive correlation with image texture feature. Originality/value This research suggests that the addition of image texture features improves the accuracy to predict texture parameter. The prediction of quality...

...Dwi Suhartanto; Brendan T. Chen; Zurinawati Mohi; Adila Sosianika Purpose The purpose of this paper is to examine a specialty food loyalty model which includes perceived quality, satisfaction, and motivation, and to assess the model’s applicability in two distinct groups of customers: tourists...

...Facundo Pieniazek; Valeria Messina Purpose The causes of food waste or loss are numerous and occur at the stages of production, processing, retailing and consumption. Peaches must be processed quickly to maintain their quality because they are seasonal and their shelf life is short. The purpose...

...Dubravka Skunca; Igor Tomasevic; Nevijo Zdolec; Rezear Kolaj; Georgi Aleksiev; Ilija Djekic Purpose The purpose of this paper is to analyse consumer perception of quality characteristics of chicken meat and chicken meat products in Southeast European countries (Albania, Bosnia and Herzegovina...

... extraction sustainable is €70.4 per litre, while for the hydraulic press it is €91.0 per litre, mainly due to a lower extraction yield and the longer extraction time required. As production costs of both methods are high, pistachio oil quality should prevail, making the use of the hydraulic press more...

...Samuel Ayofemi Olalekan Adeyeye Purpose The purpose of this paper is to evaluate the quality and safety of street-vended warankasi, a Nigerian soft white cheese. Design/methodology/approach A total of 80 samples were collected in two batches of 40 samples each in January and June, 2015 from...

... index showed that the PO crisps had greater color changes than the crisps fried using CO. The difference between the crisps from 50:50 blends of PO: CO and CO was not statistically significant, while 70:30 blends improved the qualities of the crisps better than CO alone. Analysis of kinetics data showed...

... labelling decreased with storage time period. Consumers are more willing to trust their own perception than labelling. Practical implications – The product may be rejected not only because of quality depletion when the shelf life is overestimated, but also as a result of denigration when the shelf...

... – This paper validates predictions for walnut quality, market size and pricing from a simple model for the UK walnut market. The UK walnut market is small (0.26 g/capita/day) but expanding per capita (8 per cent pa). Import prices are low (15-25 per cent below several other major EU importers) but rising...

...L. Martínez‐Carrasco; M. Brugarolas; A. Martínez‐Poveda; J.J. Ruiz; S. García‐Martínez Purpose This paper aims to further progress in research on perceived quality of fresh fruit and vegetables. It seeks to develop and discuss two models for perceived quality of tomato, including the price...

... flesh yield was in the Ayvalık variety. In general, the higher the flesh/stone ratio, the better the commercial value for table olives. But, of course, taste, flavour, texture and other quality criteria are very important for consumer perceptions and buying decision. Flesh weight of some important...

...Panoraia Papanagiotou; Irini Tzimitra‐Kalogianni; Katerina Melfou Purpose The present study aims at investigating consumers' pork meat quality perception, focusing on the stage prior to consumption. Furthermore, market segmentation is attempted on the basis of specific socio‐demographic...