Intentions to purchase meat and repeat purchasing patterns will depend on the consumer's
perception of intrinsic and extrinsic quality cues. In order to discover consumers' insights into …

Globally, there are urgent concerns for food and nutrition insecurity, with major potential to
the contribution of sustainability. In lieu to address this problem, diversification of the …

Mung bean by‐product (MBB), containing high protein and dietary fibre, was selected as the
main ingredient to make fresh gluten‐free pasta. Effects of MBB flour, egg white powder …

La fortificación nutricional en alimentos es de vital importancia en nuestra sociedad y más si
son alimentos consumido masivamente por la gente como es el caso de las pastas, quesos …

Bu çalışmada bir kuruyemiş fabrikasında draje kaplama sürecinin çalışma parametrelerinin
optimizasyonu ile işlem süresinin en küçüklenmesi için Taguchi yöntemi kullanılmıştır …

The focus of the study is on the heat treatment process of raw unclean edible bird's nest
(RUC EBN) in Malaysia. Exploratory hazard analysis was applied to examine and …

In this research, Taguchi method application studies have been carried out to optimize the
parameters affecting the drying of noodles made in Çankırı region by sun, conventional …

Taguchi method was used to optimize the the dragee coating process and to minimize the
processing time in a nut factory. Within the framework of the application, the factors affecting …

Seaweeds are increasingly used in Indonesian cuisines due to their nutritional value and
health benefits. In contrast to these benefits, they accumulate lead during their growth and …

To produce competitive advantage, a product has to be designed according to the criteria of
consumer needs. The results of identifying consumer needs become technical requirements …