Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 10 of 10 for “"Food Science and Drinks"”.
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Customer satisfaction of dining experience in Malaysian malay restaurants.
… satisfaction consumption related to factors in, and the management of, customer satisfaction. The implications of the findings provide a theoretical and methodological contribution to the knowledge in both, Malaysia and the rest of the world. Adopting the Case Study research approach gave an …
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Developing authentic foodservices to support the development of tourist attractions in Ghana.
Foodservice outlets have the potential to enhance the experience of visitors to a wide range of visitor attractions. As such introducing authentic foodservice outlets could potentially play significant role in the development of cultural-heritage and natural attractions in Ghana. Consuming local …
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Patient experience, nutritional uptake and satisfaction with hospital food services
It has been recognised that hospital food service could be improved, with malnutrition a particular concern. The problem of patients obtaining adequate nutrition in hospital is complex with many constraints at ward level. The hypothesis of this study is that patients able to see and smell the food …
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The Role of olfactory cues and their effects on food choice and acceptability
Food intake in humans is guided by a variety of factors, which include physiological, cultural, economic and environmental influences. The sensory attributes of food itself play a prominent role in dietary behaviour, and the roles of visual, auditory, gustatory and tactile stimuli have been …
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Factors affecting the quality and shelf-life of cooked chilled foods with special reference to full meal vending.
… rarely exceeded 24 hours. This necessitated food production and distribution to vending sites on a daily basis. The short life coupled with unpredictable consumer demand may result in high food wastage rates. Vacuum and modified atmosphere packaging (MAP) are known to improve stored raw food …
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Proteolysis - induced changes in meat collagen during conditioning.
… bovine muscles of different quality. Perimysial and endomysial collagens were solubilized to a small extent during conditioning and residual insoluble collagens in both connective tissue domains were damaged by proteolytic processing. Yields of soluble perimysial material from unconditioned …
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The transfer of technology
… a suitable multi-faceted measure for success and an identification of factors affecting success in the study of the user uptake phase of a technology transfer process; namely the introduction of cook chill technology into catering operations in the UK. A survey of 80 cook chill operations in …
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Quality assessment of a service product.
… one concerned with the character of services and the other concerned with the nature of quality, in order to explore the nature and possible forms of measurement of service quality. It uses the conference hotel service product as a vehicle for examining judgements about overall service …
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A Study of the Sensory Characteristics of Food produced by the Sous Vide system: the measure of pleasure.
Consumers now demand higher quality in all aspects of life. This has had a particular effect on the food industry where the need for quality encompasses both food safety and sensory characteristics. The sous vide process was developed to produce food on a large scale but with superior sensory …
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The Effects of a hospital ward eating environment on patients' mealtime experience.
… problem, despite numerous initiatives and attempts by interested parties over several decades to make improvements. The focus of this research was to critically evaluate the effects a hospital ward eating environment can have on patients’ foodservice experience and to establish if …