Creat membership Creat membership
Sign in

Forgot password?

  • Forgot password?
    Sign Up
  • Confirm
    Sign In
home > search

Now showing items 1 - 16 of 30

  • Young consumers in fast food restaurants:technology,toys and family time

    Kellershohn, Julie   Walley, Keith   West, Bettina   Vriesekoop, Frank  

    Purpose The purpose of the study was to further our understanding of in-restaurant family behaviors using an ethnographic study of families with children (at least one child from 2 to 12 years old) dining in fast food restaurants. Design/methodology/approach This study includes an unobtrusive, direct observational study of family fast food restaurant behaviour, including use of mobile technology, toys and indoor play area. Ordering and dining behaviours include field notes and enumeration of activity times for 300 families (450 children). Findings The food ordering process was rapid (<6 min), during which personal technology use was minimal, and adult/child interactions were perfunctory. Visits averaged 53 min, and only 18 min on average was spent eating. Families were observed using the fast food restaurant as a third place (home away from home) for many activities other than eating food. In-restaurant family behaviours included frequent use of technology (40 per cent of children/ 70 per cent of adults), use of the indoor play area (65 per cent of children/ 33 min of play) and child engagement with a toy (53 per cent of children/10 min of play). Originality/value Studying how time is spent in fast food restaurants expands the knowledge of current family eating behaviours and how young consumers behave in restaurants (i.e. with restaurant-provided activities, toys and indoor play spaces). Shifts in dining practices, from the intrusion of technology during the meal (technoference) to a decline in the use of restaurant-provided toys were noted. Dining visits now include many non-food activities, and the dining time in the restaurant was not a time for extensive family conversations or interactions, but rather a public home away from home.
    Download Collect
  • Healthier food choices for children through menu pricing

    Kellershohn, Julie   Walley, Keith   Vriesekoop, Frank  

    Purpose - The purpose of this paper is to investigate the use of pricing (incentive and deterrent) to shift the purchase decision intent of parents when they order food for their child in a fast food restaurant. Design/methodology/approach - A financial incentive and a deterrent pricing tactic was tested using an online quantitative approach with a sample of 400 Canadian parents, representative of the Canadian population based on geography, household income and education level. Findings - The financial incentive tactic demonstrated that a strong and clearly articulated monetary discount can shift the stated purchase intent of parents into an increased number choosing a healthier side dish for a child's fast food meal. A deterrent pricing approach was shown to also shift stated purchase intent, and had a higher consumer impact on a per dollar basis. Younger parents (< 35 years old) were more likely to select healthier side dishes for their child; however, parents of all ages could potentially be influenced through motivational pricing approaches. Originality/value - While most historical research has focussed on teen or adult consumers, this paper offers insights to academics, marketers and restaurant industry influencers into the previously unexplored area of using pricing to encourage parents to make healthier food choices for children in a fast food restaurant environment.
    Download Collect
  • Social media as a means to access millennial wine consumers

    Fuentes Fernandez, Rosana   Vriesekoop, Frank   Urbano, Beatriz  

    Purpose - The purpose of this paper is to gain insights of the use of social media (SM) in the wine industry. The theoretical viewpoint is to analyse wineries' SM segmentation, targeting and positioning (STP) to help the wine industry to improve the effectiveness of SM communication. Design/methodology/approach - An observational study of Spanish wineries' SM presence and traffic was carried out during a three-month period in 2013 and repeated in 2016. During this period, a questionnaire was distributed to 196 wineries. Logistic regression was used to model the dichotomous outcome variable of whether a winery "does" or "does not" utilise SM. Additionally, leader wineries were interviewed in April/May 2016 about SM STP. Findings - The results show that most wineries are starting in SM without a well-defined strategy. The presence of a webpage is significantly related to the use of SM. SM wineries do not segment and can take advantage of digital targeting strategies. Practical implications - Segmentation and targeting SM can improve the effectiveness of the winery SM activities as well as the winery competitiveness in the wine industry. Originality/value - This paper is a first step in understanding the value of segmentation SM to reach millennial consumers and the importance of targeting to improve the effectiveness of winery on SM.
    Download Collect
  • Thiamin analysis in red wine by fluorescence reverse phase-HPLC.

    Liddicoat, Callum   Hucker, Barry   Liang, Hao   Vriesekoop, Frank  

    The derivatization of thiamin vitamers to their respective thiochrome by ferricyanide to facilitate fluorescence detection following separation by HPLC provides a powerful analytical tool. However the polyphenolic compounds in red wine readily interact with ferricyanide, reducing the effectiveness of ferricyanide oxidation in the derivatization of thiamin. We describe a method to facilitate the removal of polyphenolic compounds that interfere with the ferricyanide derivatization of thiamin. Polyvinylpolypyrrolidone afforded the total removal of phenolic compounds from red wines and allowed a spike recovery of thiamin vitamers (101% for thiamin; 104% for TMP; and 100% for TDP) in a wide range of red wines. This research found that Merlot styles of red wine contained the highest concentration of total thiamin (29.01 ng/mL) while Pinot Noir wines contained the lowest total concentration (8.27 ng/mL). Copyright =C2=A9 2015 Elsevier Ltd. All rights reserved.
    Download Collect
  • Effects of nisin on the antimicrobial activity of d-limonene and its nanoemulsion.

    Zhang, Zijie   Vriesekoop, Frank   Yuan, Qipeng   Liang, Hao  

    d-Limonene has been considered to be a safer alternative compared to synthetic antimicrobial food additives. However, its hydrophobic and oxidative nature has limited its application in foods. The purpose of this research was to study effects of nisin on the antimicrobial activity of d-limonene and its nanoemulsion and develop a novel antimicrobial delivery system by combining the positive effect of these two antibacterial agents at the same time. By the checkerboard method, both the synergistic and additive effects of d-limonene and nisin were found against four selected food-related microorganisms. Then, d-limonene nanoemulsion with or without nisin was prepared by catastrophic phase inversion method, which has shown good droplet size and stability. The positive effects and outstanding antimicrobial activity of d-limonene nanoemulsion with nisin were confirmed by MICs comparison, scanning electron microscopy and determination of cell constituents released. Overall, the research described in the current article would be helpful in developing a more effective antimicrobial system for the production and preservation of foods. Crown Copyright =C2=A9 2013. Published by Elsevier Ltd. All rights reserved.
    Download Collect
  • Vitamins in brewing:presence and influence of thiamine and riboflavin on wort fermentation

    Hucker, Barry   Wakeling, Lara   Vriesekoop, Frank  

    Thiamine and riboflavin vitamers are present in a wide range of foods including beer. These vitamers play critical roles in a variety of enzymatic complexes and can promote and maintain metabolism. Currently, the presence and role of these vitamers in the malting and brewing industry have not been widely explored. This research investigated the effects of various fermentation conditions that may lead to the variations in the vitamin content in beer observed by previous researchers. The present research found that during fermentation, the thiamine content of wort is quickly utilized within the first 6 h of a standard fermentation and the uptake of this vitamin is not affected by increases in wort gravity. While no significant changes were observed in extracellular phosphorylated vitamers of thiamine, both free thiamine and thiamine diphosphate accumulated intracellularly during the wort fermentation. Meanwhile extracellular riboflavin vitamers were only poorly utilized during beer fermentations, however flavin mononucleotide rapidly accumulated intracellularly and more so under aerobic conditions. When yeast was exposed to an all-malt high-gravity wort, the thiamine or riboflavin utilization was not affected. However, thiamine utilization was reduced in adjunct-driven high-gravity worts. Notwithstanding the lowered thiamine uptake under high-gravity conditions; there were some minor improvements in fermentation performance and yeast viability. The addition of thiamine to an all-malt wort did appear to enhance yeast viability, both under normal and high-gravity conditions. Copyright (C) 2016 The Institute of Brewing & Distilling
    Download Collect
  • The growth and survival of food-borne pathogens in sweet and fermenting brewers' wort

    Menz, Garry   Vriesekoop, Frank   Zarei, Mehdi   Zhu, Bofei   Aldred, Peter  

    The aim of this study was to investigate the factors affecting the survival and growth of four food-borne pathogens (Escherichia coli 0157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus) in sweet and fermenting brewery wort. The Gram-negative pathogens (E. coli and Salm. Typhimurium) were capable of growth during the initial stages of fermentation in hopped wort, although they were quickly inactivated when added during the later stages of fermentation. When the wort was left unpitched, the two Gram-negative pathogens grew unabated. Pathogen growth and survival was enhanced as the pH was increased, and as both the ethanol and original gravity were decreased. Although having no effect on the Gram-negative pathogens, low levels of hop iso-alpha-acids were sufficient to inhibit L monocytogenes, and a synergistic antimicrobial effect between iso-a-acids and pH was observed. S. aureus failed to initiate growth in all of the test worts. There appears to be no reason for concern of the safety of a "typical" wort during fermentation, however due attention should be paid when wort is stored or antimicrobial hurdles are lowered, for example in the production of reduced and alcohol-free beer, and in unpasteurised products. (C) 2010 Elsevier BM. All rights reserved.
    Download Collect
  • Ontario Menu Calorie Labelling Legislation:Consumer Calorie Knowledge Six Months Post-Implementation

    Kellershohn, Julie   Walley, Keith   Vriesekoop, Frank  

    Purpose: Ir the province of Ontario, a new law requires restaurants and food service providers, with more than 20 locations in Ontario, to prominently list the calorie content of their food items on the menu. This study examined if the new calorie information shifted the Ontario consumers ability to more accurately estimate calories. Methods: Using an online survey, consumers (n =3D 665 non-Ontario control and n =3D 694 Ontario) were asked to estimate the calories of a popular menu item (a cheeseburger) prior to this new legislation and 3 months and 6 months after the introduction of the mandated calorie labels on menus. Results: Early results suggest that one cannot yet see a clear overall change in the Ontario consumer's ability to estimate calories (based on 1 popular food item) since the introduction of mandated calorie labels or menus, although the most recent survey data suggest promise. Conclusions: Consumers, not just in Ontario, are poor at estimating calories. Repeated exposure to the calorie information now posted on most Ontario fast-food menus is an educational initiative expected to show benefits in the future, but additional time is required for measurable increases in consumer knowledge.
    Download Collect
  • An Overview of the Utilisation of Brewery By-Products as Generated by British Craft Breweries

    Kerby, Clare   Vriesekoop, Frank  

    There is a wide range of information available on by-product disposal methods used by large national breweries. However, little information is available on the methods of by-product disposal used by craft breweries. An investigation was carried out in which 200+ British craft brewers were contacted, of which 90 craft brewers provided basic information about their brewery operations and by-product disposal. Representatives of eleven breweries were interviewed to provide an in-depth case study of their by-product disposal methods. The research found that urban craft brewers use a wider range of disposal methods compared to rural craft brewers; urban brewers dispose of more waste through sewage and landfill, as well as using external companies, such as bio-recycling and anaerobic digester plants, whereas rural brewers have relationships with farmers who dispose of the by-products in various ways. Craft brewers tend to have a direct relationship with the by-product users. Even though they do not have all disposal options available to them which the large industrial breweries have, due to their small scale of by-product production, craft brewers appear to find alternative means of sustainability.
    Download Collect
  • Ontario Menu Calorie Labelling Legislation: Consumer Calorie Knowledge Six Months Post-Implementation

    Kellershohn, Julie   Walley, Keith   Vriesekoop, Frank  

    Download Collect
  • The influence of thiamine and riboflavin on various spoilage microorganisms commonly found in beer

    Hucker, Barry   Christophersen, Melinda   Vriesekoop, Frank  

    Beer is generally considered a stable product owing to its intrinsic unfavourable' conditions (hops, alcohol, low oxygen, etc.) that inhibit the growth of pathogenic microorganisms. However spoilage microorganism such as Lactobacillus brevis, Pediococcus damnosus, Acetobacter aceti, Zymomonas mobilis and various wild yeasts (e.g. Brettanomcyes spp.) can have significant detrimental effects on the organoleptic properties of the final product. The presence of essential vitamins, such as thiamine and riboflavin, can help to enhance the growth of these microorganisms, accelerating the rate of spoilage. The presence of thiamine had a noticeable effect on the lactic acid productivity of L. brevis and P. damnosus, acetaldehyde productivity of Z. mobilis and acetic acid production of Brettanomyces spp., while riboflavin enhanced 2,3-pentanedione production by P. damnosus and Brettanomyces spp. Copyright (C) 2017 The Institute of Brewing & Distilling
    Download Collect
  • Effect of two ergosterol biosynthesis inhibitors on lycopene production by Blakeslea trispora

    Sun, Ying   Yuan, Qi-Peng   Vriesekoop, Frank  

    Limiting ergosterol accumulation through metabolic control increased lycopene production by Blakeslea trispora. Lycopene and ergosterol are both biosynthesized from a common precursor, farnesyl diphosphate (FPP). The effects of two ergosterol biosynthesis inhibitors, terbinaline hydrochloride (TH) and ketoconazole, on the production of lycopene by B. trispora were investigated. TH at 0.7 mg/l and ketoconazole at 30 mg/l added to the medium at 48 h of fermentation caused an increase in lycopene content of 23% or 277%, respectively. The timing of addition for both inhibitors at 48 h resulted in the most optimal lycopene productivity, however, compared with TH, ketoconazole was superior in enhancing lycopene production by inhibiting ergosterol biosynthesis. (C) 2007 Published by Elsevier Ltd.
    Download Collect
  • Glucoraphenin,sulforaphene,and antiproliferative capacity of radish sprouts in germinating and thermal processes

    Li, Ruimin   Song, Dan   Vriesekoop, Frank   Cheng, Li   Yuan, Qipeng   Liang, Hao  

    Glucoraphenin, the predominant glucosinolate in radish sprouts, is hydrolyzed by myrosinase to sulforaphene that is implicated to exert anticancerogenic effects. The effects of germination and subsequent cooking processes on the levels of glucoraphenin and its hydrolysis products were investigated in this research. HPLC analysis revealed that the levels of glucoraphenin and sulforaphene decreased with germination time. In agreement with the above results, the antiproliferation activity of radish sprouts extracts on human lung cancer cells was also found to decline gradually in line with the germination process. Furthermore, when we applied three traditional cooking treatments to radish sprouts, the glucoraphenin and sulforaphene were markedly decreased; while the antiproliferation activity of cooked radish sprouts was considerably decreased. This research showed that 3-day-old radish sprouts are an excellent source of bioactive compounds that could potentially benefit human health, while any cooking process appears to cause the devastation of beneficial attributes in radish sprouts.
    Download Collect
  • Preparation of organogel with tea polyphenols complex for enhancing the antioxidation properties of edible oil.

    Shi, Rong   Zhang, Qiuyue   Vriesekoop, Frank   Yuan, Qipeng   Liang, Hao  

    Food-grade organogels are semisolid systems with immobilized liquid edible oil in a three-dimensional network of self-assembled gelators, and they are supposed to have a broad range of potential applications in food industries. In this work, an edible organogel with tea polyphenols was developed, which possesses a highly effective antioxidative function. To enhance the dispersibility of the tea polyphenols in the oil phase, a solid lipid-surfactant-tea polyphenols complex (organogel complex) was first prepared according to a novel method. Then, a food-grade organogel was prepared by mixing this organogel complex with fresh peanut oil. Compared with adding free tea polyphenols, the organogel complex could be more homogeneously distributed in the prepared organogel system, especially under heating condition. Furthermore, the organogel loading of tea polyphenols performed a 2.5-fold higher antioxidation compared with other chemically synthesized antioxidants (butylated hydroxytoluene and propyl gallate) by evaluating the peroxide value of the fresh peanut oil based organogel in accelerated oxidation conditions. =20
    Download Collect
  • Volatile and phenolic profiles of traditional Romanian apple brandy after rapid ageing with different wood chips

    Coldea, Teodora Emilia   Socaciu, Carmen   Mudura, Elena   Socaci, Sonia AncuÅ£a   Ranga, FloricuÅ£a   Pop, Carmen Rodica   Vriesekoop, Frank   Pasqualone, Antonella  

    Download Collect
  • The Quantitative Analysis of Thiamin and Riboflavin and Their Respective Vitamers in Fermented Alcoholic Beverages

    Hucker, Barry   Wakeling, Lara   Vriesekoop, Frank  

    This research aimed to develop a simple and effective method for analyzing thiamin (B-1), riboflavin (B-2) and their respective vitamers by high performance liquid chromatography (HPLC) in fermented alcoholic beverages. The method developed here employs a phosphate buffer/methanol gradient elution on a single reverse phase column, coupled with independent fluorescent detection regimes. It also employs a precolumn derivatization to convert thiamin to thiochrome via an alkaline potassium ferricyanide solution. The method described here allowed a spike recovery of better than 97%, with a typical linear detection range (R-2 >=3D L 0.9997) between <=3D 5 and >=3D 500 mu g/L for all vitamers studied. Lager style beers were found to contain significantly (p < 0.001) less thiamin than other tested styles of beers (lager, 35.7 mu g/L; ale, 88.3 mu g/L; stout/porters, 104.4 mu g/L; wheat beers, 130.7 mu g/L), which may be due to the raw material and extensive processing that occurs for this style. There was no statistical difference (p =3D 0.608) between the riboflavin content of each beer style. Furthermore, wines and ciders contain less thiamin and riboflavin than beer, which is also likely to be due to the base materials used and the differences in processing steps to produce these beverages.
    Download Collect
1 2


If you have any feedback, Please follow the official account to submit feedback.

Turn on your phone and scan

Submit Feedback