Foods Andbeverages Research Articles

Restaurant rankings factors in gastronomy tourism

Factors that affect rankings of restaurants are not clearly known despite the importance of these businesses in promoting the cuisine and local foods within the scope of gastronomy tourism. Restaurants need to be rated in order to encourage and award restaurants as well as to help consumers. The aim of this study is to reveal the factors that affect restaurant ranking. With this purpose, content analysis was conducted on data gathered through document reviews and interviews. The results of the content analysis revealed 5 themes: ranking according to food and beverage, ingredients, personnel, atmosphere and service. The most important theme in the ranking of restaurants within the scope of gastronomy tourism was revealed to be food and beverage. Food and beverage was followed by ingredients, personnel, atmosphere and service respectively as the most emphasized factors. If they want to succeed in gastronomy tourism by fulfilling certain standards, to receive the attention they deserve and to become a gastronomic reference, restaurants need to place importance on the themes of food and beverage, ingredients, personnel, atmosphere and service

Effects of Annurca Apple (Malus pumila cv Annurca) Polyphenols on Breast Cancer Cells

Background: Dietary micronutrients have been proposed as effective inhibitory agents for cancer initiation, progression, and incidence. Among them, polyphenols, present in different foods and beverages, have retained attention in recent years. Apples are among the most consumed fruits worldwide, and several studies suggest that apple polyphenols could play a role in the prevention of degenerative diseases. Aims and Objectives: The present study aimed at evaluating the effects of Annurca flesh polyphenols extract (AFPE) effects of proliferation on MCF-7 cells. Methods: The data indicated that apple polyphenolic compounds had a significant antiproliferative action on MCF-7 cells and 500μM EqC AFPE induced a cell cycle arrest at G2/M. AFPE was also capable of inducing morphological changes as evidenced by nuclear condensation. Results: The cellular, morphological, and molecular data unequivocally suggested that induction of cellular apoptosis was mainly responsible for the previously observed antiproliferation-induced AFPE on MCF-7 cells. Conclusion: Taken together, AFPE that acts at a low micromolar range against breast cancer cells may be considered as a promising candidate for anticancer therapy.

Study on Performance of the Food and Beverage (F&B) Service Employee

A favourable service quality depends on the individual employee performance. The better the employee performance, the more favourable the service quality. This study underlined the Food and Beverage (FB) service employee performance of CC Club and the factors influence it which cover job stress, leadership style and training. A regression and significance tests are used to see relationship of employee performance to job stress, leadership style and training. The study discovered that the performance of FB service employee of CC Club is 84.4% affected by job stress, leadership style and training. These variables have statistically significant effect partially and simultaneously on the performance. The change in one or more variables will reflect on the overall performance of the employees

Graphene oxide used for detection devices of artificial sweeteners not regulated in the food industry

In this work, electrochemical sensors were developed for the detection of artificial sweeteners such as D-sorbitol and Maltitol in aqueous solutions. These compounds are classified as polyalcohols and are widely used in the food and beverage industry to replace common sugar. However, their consumption is not currently regulated, and excessive use leads to consequences in the body such as increased blood glucose levels. Graphene oxide (OG) inks were prepared, which were deposited on vitreous carbon (CV) electrodes, followed by enzymatic immobilization. The detection capacity of the biosensors was evaluated applying electrochemical techniques. The biosensor with the best levels of detection, reproducibility and durability for the analytes under study for the detection of D-Sorbitol turned out to be that measured at a working voltage of 0.86 V vs Ag / AgCl / KCl (3 M), depositing 20 μL of OG ink and using a dilution of 0.5 μL / 100 μL of (alcohol oxidase / PBS). In the case of Maltitol the best designed biosensor was worked at 1.06 V vs Ag / AgCl / KCl (3 M), depositing 20 μL of OG ink and using a dilution of 2.0 μL / 100 μL of (alcohol oxidase / phosphate buffer).

PENGARUH KEBIJAKAN HUTANG TERHADAP KINERJA KEUANGAN MELALUI KEBIJAKAN DIVIDEN PERUSAHAAN FOOD AND BEVERAGE Tbk di BEI TAHUN 2012-2016

The purpose of this study is to prove and analyze the significant influence on the finance of food andbeverage companies; to prove and analyze the significant influence on food and beverage companydividend policies; to prove and analyze the significant effect of dividends on the financial performanceof food and beverage companies. This type of research is causal. The population and sample in this studywere Food and beverage companies that produced 14 Indonesian Stock Exchanges in the 2012-2016period. The analysis technique in this study is path analysis. The results in this study indicate thatdecisions do not significantly affect the performance of companies in food and beverage companies thathave an influence on the Indonesia Stock Exchange for the period 2012-2016; the policy does not partiallyaffect the dividend policy in food and beverage companies that have an influence on the Indonesia StockExchange for the period 2012-2016; dividend policy on company performance in food and beveragecompanies that affect the Indonesia Stock Exchange for the period 2012-2016.Keywords: debt policy, dividend policy, company performance

PENGARUH KEBIJAKAN HUTANG TERHADAP KINERJA KEUANGAN MELALUI KEBIJAKAN DIVIDEN PERUSAHAAN FOOD AND BEVERAGE Tbk di BEI TAHUN 2012-2016

The purpose of this study is to prove and analyze the significant influence on the finance of food andbeverage companies; to prove and analyze the significant influence on food and beverage companydividend policies; to prove and analyze the significant effect of dividends on the financial performanceof food and beverage companies. This type of research is causal. The population and sample in this studywere Food and beverage companies that produced 14 Indonesian Stock Exchanges in the 2012-2016period. The analysis technique in this study is path analysis. The results in this study indicate thatdecisions do not significantly affect the performance of companies in food and beverage companies thathave an influence on the Indonesia Stock Exchange for the period 2012-2016; the policy does not partiallyaffect the dividend policy in food and beverage companies that have an influence on the Indonesia StockExchange for the period 2012-2016; dividend policy on company performance in food and beveragecompanies that affect the Indonesia Stock Exchange for the period 2012-2016.Keywords: debt policy, dividend policy, company performance

PENGARUH KINERJA KEUANGAN TERHADAP HARGA SAHAM PADA PERUSAHAAN INDUSTRI MAKANAN DAN MINUMAN DI BURSA EFEK INDONESIA

The present study aims to investigate the influence of financial performanceof the stock prices on food and beverage industries in the Indonesia StockExchange that are Current Ratio (CR), Debt to Equity Ratio (DER), TotalAssets Turnover (TATO), and Net Profit Margin (NPM).This study usedsecondary data that obtained from the financial statements of IndonesianCapital Market Directory (ICMD) based on the publication of the IndonesiaStock Exchange. The sample used in this study were enterprises food andbeverage industries listed in the Indonesia Stock Exchange in 2011 – 2015.The data were analyzed by using multiple linear regression analysis.Theresults of this study indicated that there was significant effect simultaneouslybetween financial performance [Current Ratio (CR), Debt to Equity Ratio(DER), Total Assets Turnover (TATO), and Net Profit Margin (NPM)] towardthe stock prices on food and beverage industries in Indonesia stockExchange in 2011 - 2015. While partially showed that of the fourindependent variables, which indicated the presence of significant influencewere Current Ratio (CR), Total Assets Turnover (TATO), and Net ProfitMargin (NPM) to the stock prices on food and beverage industries inIndonesia stock Exchange in 2011-2015.

Introduction of New Food Products in China: Is There a Trend towards Healthier and Safer Products?

The Chinese society has undergone an important transformation in the last 20 years, withchanges in lifestyles due to increasing urbanization and rising income levels. The emergence ofmodern supermarkets, convenience stores, and hypermarkets has run alongside the changes inconsumers’ lifestyles, revolutionizing the Chinese food system and the nature of its food supply.Changes in food consumption patterns have also accompanied these shifts. One of thedistinguishing aspects of this modern food sector is the continuous introduction of new foods andbeverages to the market, and the communication of their associated attributes through labels, instoredisplays, and advertising. The purpose of this paper is to explore whether there have been anytrends towards the introduction of products with greater health, nutrition, and food safety attributesto help consumers attain healthier diets making trade-offs between purchase options. Results showthat there has been a rise in the number of new products in the Chinese food retail sector,particularly branded products introduced mainly by Chinese companies making food safety claims.It is clear, however, that the new food and drink products follow the consumption trendshighlighted in the literature, and, therefore, there are low chances that they will positively influencethe Chinese diet to an important degree, as they are mainly reinforcing the observed dietary trends.

<i>In Situ</i> Clonal Propagation of Stevia (<i>Stevia rebaudiana</i>, Bertoni) Using Hormones

The sweet taste of Stevia leaves makes it a potential substitute for table sugar which can be used to sweeten foods and beverages. However, the limited planting materials become a constrained to large production; hence the experiment aims to investigate the different part and methods of propagation for stevia specifically use of different rooting hormones. The experiment was laid out in 3 × 4 factorial arranged in Randomized Complete Block Design. It consists of 3 types of cutting (shoot tips, intermediate stem and basal stem part) and four kinds of commercial hormones (miracle gro, rootech gel, NAA and control). Results showed that the highest percentage survival of stevia was obtained from shoot tips (93.92%) which differed statistically from those intermediate (91.00%) and basal stem cuttings (85.51%). On the other hand, basal stem cutting significantly has the lowest percent survival. Results revealed that shoot tip cuttings treated with Rootech Gel developed roots early (6.92 days), with most number of roots (13.70), longer roots (3.33 cm), and 96.38% survival.

Appetite for Growth: Challenges to Scale for Food and Beverage Makers in Three U.S. Cities

Food and beverage (FaB) manufacturing represents a promising opportunity for small-scale “makers” and local economic development. The growth of entrepreneurial maker businesses can be understood in terms of segmentation of market demand, emergence of new intermediaries, and availability of affordable production infrastructure. Yet the ease of starting maker businesses stands in contrast with the challenges of achieving growth and scale as a manufacturer. Through semistructured interviews with 31 FaB makers in Chicago, New York City, and Portland, Oregon, the authors analyze the challenges facing maker–entrepreneurs in this sector. The authors find that the everyday character of food and the relative ubiquity of food production infrastructure helps makers get their start, but that the unique character of food inputs and distribution networks pose distinct challenges and opportunities as they grow. Economic development efforts to support FaB makers should focus on nurturing local demand, developing food-oriented intermediaries, and ensuring affordable production space.

Recognizing, Detecting and Understanding the Development of Lipid Oxidation Off-Flavors in Foods and Beverages

The majority of customer off-flavor complaints about food and beverage products are probably related to lipid oxidation products (aldehydes, ketones, etc.).

ANALISIS GULIRAN DANA SIMPAN PINJAM KHUSUS PEREMPUAN (SPP) PNPM MANDIRI PERDESAAN DI KECAMATAN SAMATIGA

The country's economic growth depends not only on export and industrial output from factories scattered throughout Indonesia. Factories and other large-scale companies only provide macro economic growth, in fact people can not enjoy the growth of the economy directly. Therefore, in order for the people to be prosperous, the State must boost economic growth through micro enterprises run in real terms by the (small) people themselves. In fact, it is difficult for small people to gain access to formal financial institutions to stimulate the growth of micro-enterprises in the community. Finally, the State makes it easy for its people to develop micro businesses managed by the community itself through a program of women's special savings and loans (SPP) PNPM Mandiri Perdesaan. Based on the results of the research shows that this program succeeded in increasing the growth of Micro Enterprises and able to absorb the work force in Kecamatan Samatiga. The SPP-PNPM program is able to generate the creativity of the community in entrepreneurship among the housewives. The SPPPNPMfund roll is used to form the community-run business such as making food andbeverage, raising, producing salted fish, and other businesses. Meanwhile, to run the new business is always needed human resources as a manager. Thus, the amount of effort in the community is directly proportional to the needs of the workforce, the SPP PNPM fund spools greatly affect the development of SMEs and labor. Key words: SPP PNPM, Savings and Loans, Samatiga, Aceh Barat.

Approaching the Adoption of Lean Thinking Principles in Food Operations in Hotels in Egypt

Lean thinking is a quality management approach that aims to eliminate waste and provide value for customers. It was originated and successfully applied in the manufacturing business and then transferred to the services industry. This study aimed to investigate the implementation of lean thinking in food and beverage operations in hotels in Egypt. A qualitative approach was adopted in this study using semistructured interview as a tool for gathering primary data. The sample of this study included 19 participants who were experienced in the field of quality and food and beverage operations. The results of the study revealed that the largest share of hotels in Egypt did not adopt lean thinking principles in their food and beverage operations. There were some obstacles that have limited the adoption of lean thinking in hotel food operations (e.g., lack of motivations for hotels; additional work effort and expenses associated with applying new approach). The results also showed that applying lean thinking principles in hotel food operations can achieve many operational benefits, such as reducing operating costs by eliminating wastes and achieving customer satisfaction through providing added value. The study has provided some practical implications, in a form of proposed model, that would enable a successful implementation of lean thinking in food and beverage operations in hotels.

Targeting Hispanic adolescents with outdoor food & beverage advertising around schools

ABSTRACTObjectives: Although some research has focused on the food environment and food marketing, little has examined outdoor food and beverage (FB) advertising, particularly its relationship to the Hispanic composition in schools. Therefore, the purpose of this study was to determine if the prevalence of outdoor FB advertising was greater around middle and high schools with a majority Hispanic population as compared to schools with a lower Hispanic population.Design: All FB advertisements located within a half-mile of 47 schools in Central Texas were documented. Advertisements were coded as free standing or on establishments. Advertisements were coded for theme including price (emphasizing price) and deals/value meals (promoting discounted price/meal deals). These two themes were combined to create an overall price promotion variable. In order to determine if the prevalence of FB advertising varied by the Hispanic composition of the students in the school, data from the Texas Education Agency was used to create a variable which dichotomized the schools into two groups: schools that reported ≥60% Hispanic students or ‘Hispanic schools’ (n = 21) and schools that reported <60% Hispanic students or ‘non-Hispanic schools’ (n = 26). Linear regression analyses were conducted to determine if the prevalence of outdoor FB advertising was greater around Hispanic schools as compared to non-Hispanic schools.Results: Hispanic schools had more overall outdoor FB advertisements as compared to non-Hispanic schools (p = 0.02). Similarly, we found significantly more outdoor FB establishment (p = 0.02) and price promotion (p = 0.05) around Hispanic schools as compared to non-Hispanic schools. Differences in freestanding advertisements by school type approached significance (p = 0.07) with Hispanic schools having more freestanding FB advertisements on average.Conclusion: Further research is needed that documents the content of these advertisements and determines the extent to which these advertisements affect Hispanic and other racial/ethnic minority youth’s attitudes and behaviors toward the consumption of these products.

PEMBELAJARAN DAN APLIKASI MAKNA INTERPERSONAL: TRANSAKSIONAL: PROPOSAL SEBAGAI PEMAHAMAN AKTIVITAS BERBAHASA STAF HOUSEKEEPING DAN FOOD AND BEVERAGE SERVICE DALAM MENGHADAPI PERMINTAAN DARI TAMU ASING (Pendekatan Linguistik Sistemik Fungsional)

&lt;p&gt;Hotel staffs are obligated to have skills for handling guests‟ requests, especially &lt;br /&gt;for housekeeping (HK) and food and beverage (FB) divisions. The services are&lt;br /&gt;not only limited to which are done physically, but also in language issues. HK and FB, who are dominantly not English-educated background, have course,&lt;br /&gt;especially for encountering various requests from foreign guests. This article is&lt;br /&gt;composed by the writer from his experience as English instructor for those staffs.&lt;br /&gt;He teaches the English lesson purposed for the staffs so that they can identify&lt;br /&gt;there is a request from the guest and how to respond. The learning was done by&lt;br /&gt;using systemic functional linguistics approach, through modulated interrogative&lt;br /&gt;and inclination clauses, to reach the goal. Both showed exchanges toward goods&lt;br /&gt;and service. This learning has found a new way in language activity, so that the&lt;br /&gt;learners can internalize themselves towards language structures which have&lt;br /&gt;certain function with reasoned background relating to context.&lt;/p&gt;&lt;p&gt;Key Terms Definitions: housekeeping, food and beverage, guests, hotel,&lt;br /&gt;requests, English, systemic functional linguistics, interrogative, inclination,&lt;br /&gt;modulation&lt;/p&gt;&lt;p&gt; &lt;/p&gt;

The Outdoor MEDIA DOT: The development and inter-rater reliability of a tool designed to measure food and beverage outlets and outdoor advertising

Few studies of the food environment have collected primary data, and even fewer have reported reliability of the tool used. This study focused on the development of an innovative electronic data collection tool used to document outdoor food and beverage (FB) advertising and establishments near 43 middle and high schools in the Outdoor MEDIA Study. Tool development used GIS based mapping, an electronic data collection form on handheld devices, and an easily adaptable interface to efficiently collect primary data within the food environment. For the reliability study, two teams of data collectors documented all FB advertising and establishments within one half-mile of six middle schools. Inter-rater reliability was calculated overall and by advertisement or establishment category using percent agreement. A total of 824 advertisements (n=233), establishment advertisements (n=499), and establishments (n=92) were documented (range=8–229 per school). Overall inter-rater reliability of the developed tool ranged from 69–89% for advertisements and establishments. Results suggest that the developed tool is highly reliable and effective for documenting the outdoor FB environment.

Biogas in Europe: Food and Beverage (FAB) Waste Potential for Biogas Production

The aim of this paper was to give an overview of the biogas market in five countries (Austria, Czech Republic, France, Germany, and Poland) and to compare the potential of renewable energy sources from the food and beverage (FAB) industry waste. The objective included the identification of the production of biogas from organic waste and the untapped potential of organic waste in various industries of FAB and to specify non-technological barriers that hinder development and use of renewable energy potential in each mentioned country. Therefore, an evaluation of the most important FAB waste streams was carried out, to calculate the biogas production potential. The map depicting the existing FAB waste streams was prepared. As the data shows, the biogas market is growing, despite the often unfavorable conditions. Difficulties in obtaining all of the necessary permits and too complex administrative and legal procedures are the main barriers that hamper the development of the biogas market. In fact, the biggest...

Clean Production Strategies Adoption: A Survey on Food and Beverage Manufacturing Sector

Clean production strategies are the continuous application of an integrated, preventive environmental strategies applied to process, products and services to increase overall efficiency and reduce risks to humans and the environment.This paper provides an analysis of factors influencing the adoption of clean production strategies among food and beverage firms in Peninsular Malaysia. The main purpose is to determine the relationships of three non regulatory factors with clean production strategies adoption. Three sets of interrelated factors leading to the widespread adoption of these technologies considered are: technology characteristics, technology performances and communication networks.This paper begins with an introduction and literature review, followed by the hypotheses statements. Pearson Correlation analysis was applied to examine these hypotheses. A sample of 76 Malaysian food and beverage firms was used for investigation, with one respondent for each firm. The results of the analysis indicated that technology characteristics, technology performances and communication networks are significantly influence the adoption of clean production strategies.

Yeast, cocoa beans and chocolate

Yeast play a key role in the fermentation of many foods andbeverages. The best known examples are bread, beer and wine, where understanding of the ecology, biochemistry, physiology and genomics of the yeast contribution is well advanced. Yeast also have prominent roles in the production of other well-known commodities, such as cheeses, salami-style meat sausages, and soy sauce, where their activities in the fermentation and maturation processes are attracting increasing research. Still, there are many other products where yeast have a significant role in fermentation, but aspects of their contributions and how these impact on product quality remain a mystery. Such products include many indigenous fermented foods of Asia, Africa and Central and South America, and two economically important cash crops, cocoa beans and coffee. Consider life without chocolate or good quality coffee! We have been studying cocoa bean fermentations in Indonesia and now in North Queensland, Australia. In this article, we review the role of yeast in the production of cocoa beans and chocolate.

CALCULATION OF HEAT TRANSFER COEFFICIENTS FOR FOODS

ABSTRACT The design of food refrigeration equipment requires estimation of the cooling and freezingtimes of foods and beverages, as well as the corresponding refrigeration loads. The accuracyof these estimates, in turn, depends upon accurate estimates of the surface heat transfercoefficient for the cooling or freezing operation. A unique iterative algorithm, utilizing theconcept of “equivalent heat transfer dimensionality,” was developed to obtain heat transfercoefficients from cooling curves. Cooling curves were obtained from an industrial survey,and, utilizing the iterative algorithm, heat transfer coefficients were determined for variousfood items. A small portion of that data presented in this paper. This information will makepossible a more accurate determination of cooling and freezing times and correspondingrefrigeration loads. Introduction In many food processing applications, including cooling and freezing, transient convective heattransfer occurs between a fluid medium and the solid food item [1]. Knowledge of the surface heat transfercoefficient is required to design the equipment wherein convection heat transfer is used to process foods andbeverages. Newton's law of cooling defines the surface heat transfer coefficient,