Umeå universitets logga

umu.sePublikationer
Ändra sökning
Avgränsa sökresultatet
1 - 10 av 10
RefereraExporteraLänk till träfflistan
Permanent länk
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annat format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annat språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
Träffar per sida
  • 5
  • 10
  • 20
  • 50
  • 100
  • 250
Sortering
  • Standard (Relevans)
  • Författare A-Ö
  • Författare Ö-A
  • Titel A-Ö
  • Titel Ö-A
  • Publikationstyp A-Ö
  • Publikationstyp Ö-A
  • Äldst först
  • Nyast först
  • Skapad (Äldst först)
  • Skapad (Nyast först)
  • Senast uppdaterad (Äldst först)
  • Senast uppdaterad (Nyast först)
  • Disputationsdatum (tidigaste först)
  • Disputationsdatum (senaste först)
  • Standard (Relevans)
  • Författare A-Ö
  • Författare Ö-A
  • Titel A-Ö
  • Titel Ö-A
  • Publikationstyp A-Ö
  • Publikationstyp Ö-A
  • Äldst först
  • Nyast först
  • Skapad (Äldst först)
  • Skapad (Nyast först)
  • Senast uppdaterad (Äldst först)
  • Senast uppdaterad (Nyast först)
  • Disputationsdatum (tidigaste först)
  • Disputationsdatum (senaste först)
Markera
Maxantalet träffar du kan exportera från sökgränssnittet är 250. Vid större uttag använd dig av utsökningar.
  • 1. Banyte, Akvile
    et al.
    Di Lauro, Irene Valentina
    Mitova, Anelia
    Schauman, Clara
    Simoniello, Elena
    Perez-Cueto, Federico J.A.
    University of Copenhagen, Department of Food Science, Frederiksberg C, Denmark.
    Why do men choose and adhere to a meatless diet?2022Ingår i: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 27, artikel-id 100446Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The purpose of this study was to investigate influences, motives and adherence factors explaining why men choose and adhere to a meatless (vegan, vegetarian or pescetarian) diet. An online survey was distributed through social media, yielding 544 international respondents with information on sociodemographics, values, main barriers, motivation and influence towards meatless lifestyle choice. An open question gathered qualitative data on how participants overcame perceived barriers to meatless eating. The larger influencer was scientific research (19.1%) and as their main motive animal welfare (49.1%). Reported adherence factors were related to people (as family, friends, partners, community), research and recipes. Age, dietary lifestyle (vegetarian, pescatarian) are positive predictors of adherence. Living in EU, skills and hardship barriers and own perception of barriers are negatively associated to long term adherence to a meatless diet. Feeling supported by other people plays a key role in adhering to the diet over time.

    Ladda ner fulltext (pdf)
    fulltext
  • 2.
    Carrillo Ocampo, Julia Cristina
    et al.
    School of Hospitality, Culinary Arts and Meal Science, Örebro ¨ University, Grythyttan, Sweden.
    Marshall, Matilda
    Wellton, Lotte
    Jonsson, Inger M.
    When sustainable cuisine imaginaries become unsustainable: Storage and preservation practices in Swedish restaurants2021Ingår i: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 24, artikel-id 100353Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Sustainability is a key concern within the restaurant industry, which offers a variety of initiatives and approaches to it. This, in turn, creates different shared understandings, what we here call sustainable cuisine imaginaries. The practices fostered by these imaginaries are now facing unforeseen challenges due to the coronavirus pandemic, creating a dissonance in the way restaurants normally operate. By using storage and preservation practices as an entry point, this ethnographic study of six Swedish restaurants uses the concept of imaginaries to explore the different beliefs and ideals for restaurant sustainability and the practices fostered by those ideals. Three distinct imaginaries of sustainable cuisine were identified: locality as a quality, reducing meat in favor of vegetables, and the creative and knowledgeable professional. These imaginaries are materialized through different storage facilities, like root cellars, wine cellars, or meat aging fridges. This study shows how disruptions in restaurants, triggered by unexpected situations, exposed the fragility of these imaginaries. We argue that the sustainable cuisine imaginaries, as a complexity reducing mechanism, help restaurant professionals manage the intricacy of sustainability. However, they also demonstrate an array of simple solutions very susceptible to external factors. Sustainable practices can thus easily become unsustainable.

    Ladda ner fulltext (pdf)
    fulltext
  • 3. Erhard, Ainslee L.
    et al.
    Chin, Elizabeth R.
    Chomak, Ezra R.
    Erlendsdottir, Eydis Y.
    Perez-Cueto, Federico J. A.
    University of Copenhagen.
    Orlien, Vibeke
    University of Copenhagen.
    Exploratory study on purchase intention of vitamin D fortified drinks in Denmark, Iceland, and the UK2020Ingår i: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 22, s. 100242-100242, artikel-id 100242Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The objective of this study was to discern if purchase intention of vitamin D fortified drinks is determined by attitudes in Denmark, Iceland, and the UK. An online survey was conducted among adults from these three countries (n = 426) in October 2019. A cluster analysis revealed three consumer segments; low, medium, and high purchase intention of vitamin D fortified drinks. The low purchase intention segment was characterized by older consumers, a Danish majority, and a higher proportion of omnivores, whereas the medium and high purchase intention segments were younger, and had a higher proportion of Icelanders and vegans. In conclusion, attitudes were found to significantly determine purchase intention across most measures. Attitudes towards vitamin D fortified drinks, such as appropriateness, price, naturalness, and taste may serve as barriers to purchase intention. These findings provide relevant insights for the improvement of public health initiatives in countries characterized by low vitamin D consumption.

  • 4.
    Herdenstam, Anders P. F.
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan.
    Kurtser, Polina
    Örebro universitet, Institutionen för naturvetenskap och teknik.
    Swahn, Johan
    Örebro universitet, Restaurang- och hotellhögskolan.
    Arunachalam, Ajay
    Örebro universitet, Institutionen för naturvetenskap och teknik.
    Nature versus machine: a pilot study using a semi-trained culinary panel to perform sensory evaluation of robot-cultivated basil affected by mechanically induced stress2022Ingår i: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 29, artikel-id 100578Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    In this paper we present a multidisciplinary approach combining technical practices with sensory data to optimize cultivation practices for production of plants using sensory evaluation and further the how it affects nutritional content. We apply sensory evaluation of plants under mechanical stress, in this case robot cultivated basil. Plant stress is a research field studying plants' reactions to suboptimal conditions leading to effects on growth, crop yield, and resilience to harsh environmental conditions. Some of the effects induced by mechanical stress have been shown to be beneficial, both in futuristic commercial growing paradigms (e.g., vertical farming), as well as in altering the plant's nutritional content. This pilot study uses established sensory methods such as Liking, Just-About-Right (JAR) and Check-All-That-Apply (CATA) to study the sensory effect of mechanical stress on cropped basil induced by a specially developed robotic platform. Three different kinds of cropped basil were evaluated: (a) mechanically stressed-robot cultivated, (b) non-stressed -robot cultivated from the same cropping bed (reference); and (c) a commercially organic produced basil. We investigated liking, critical attributes, sensory profile, and the use of a semi-trained culinary panel to make any presumptions on consumer acceptance. The semi-trained panel consisted of 24 culinary students with experience of daily judging sensory aspects of specific food products and cultivated crops. The underlying goal is to assess potential market aspects related to novel mechanical cultivation systems. Results shows that basil cropped in a controlled robot cultivated platform resulted in significantly better liking compared to commercially organic produced basil. Results also showed that mechanical stress had not negatively affected the sensory aspects, suggesting that eventual health benefits eating stressed plants do not come at the expense of the sensory experience.

  • 5.
    Perez-Cueto, Federico J. A.
    et al.
    Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kost- och måltidsvetenskap. Department of Food Science ‐ Future Consumer Lab, Copenhagen University, Frederiksberg, Denmark.
    Rini, Listia
    Ghent University, Department of Agricultural Economics, Gent, Belgium.
    Faber, Ilona
    Department of Food Science, Copenhagen University, Frederiksberg, Denmark.
    Rasmussen, Morten A.
    Department of Food Science, Copenhagen University, Frederiksberg, Denmark.
    Bechtold, Kai-Brit
    ProVeg International, Berlin, Germany; Fachhochschule des Mittelstands (FHM) GmbH - University of Applied Sciences - FHM Berlin, Berlin, Germany.
    Schouteten, Joachim J.
    Ghent University, Department of Agricultural Economics, Gent, Belgium.
    De Steur, Hans
    Ghent University, Department of Agricultural Economics, Gent, Belgium.
    How barriers towards plant-based food consumption differ according to dietary lifestyle: findings from a consumer survey in 10 EU countries2022Ingår i: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 29, artikel-id 100587Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    A diet shift towards a more plant-based food consumption is advocated for sustainable, health and ethical reasons. Still, a diet change remains a societal challenge. The objective of this paper is to identify how barriers towards plant-based food consumption are experienced according to dietary lifestyle in 10 European countries. A pan-EU consumer survey was conducted as part of Smart Protein Project. In total 7590 answers were obtained (49.5% women). Omnivores were more likely to score higher in the barriers to diet shift than vegetarians, vegans or flexitarians. Large effect sizes (Eta squared >0.1) were observed for the following barriers a) the lay belief that humans are meant to eat lots of animal-based meat; b) the expectation that plant-based food products would not be tasty enough; c) and the experience of not enjoying such products. Medium effect sizes (Eta sq. > 0.06) were observed for variables addressing nutrition related barriers “would not be filling enough” and “I would not get energy or strength from these products”. Promotion of plant-based food consumption should be targeted according to diet lifestyle, with focus on their sensory characteristics and on addressing cultural (lay) beliefs e.g. through knowledge sharing.

    Ladda ner fulltext (pdf)
    fulltext
  • 6.
    Perez-Cueto, Federico J.A.
    Department of Food Science ‐ Future Consumer Lab University of Copenhagen Frederiksberg, Denmark.
    Nudging plant-based meals through the menu2021Ingår i: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 24, artikel-id 100346Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    A nudge experiment was performed to evaluate the effectiveness of presenting a menu with the dish-of-the-day (DoD) vs. a menu with free choice to facilitate consumer choice towards a fully plant-based, nutritious and tasty meal in foodservice setting. A menu card in control condition included the appetizer, the three mains and a dessert. The menu card in the intervention included the appetizer, eggplant lasagne as the DoD, and the dessert. Thirty-three volunteers ate twice at Future Consumer Lab in Copenhagen, once in each condition (67% women; mean age 25y; SD2.1). Three innovative 100% plant-based main courses were designed for the purpose of this study, Black bean & quinoa burger, Lentil curry and Eggplant lasagne. Compared with the control situation, DoD was successful in achieving 85% of the choice. Menu design and innovative meal design can contribute jointly to the uptake of plant-based meals in foodservice.

    Ladda ner fulltext (pdf)
    fulltext
  • 7. Rune, Christina J. Birke
    et al.
    Münchow, Morten
    Perez-Cueto, Federico J. A.
    Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kost- och måltidsvetenskap. Department of Food Science, University of Copenhagen, Frederiksberg, Denmark.
    Giacalone, Davide
    Pairing coffee with basic tastes and real foods changes perceived sensory characteristics and consumer liking2022Ingår i: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 30, artikel-id 100591Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Coffee has, like wine and beer, a wide aroma spectrum, yet coffee-food pairings have not found their way into the menu of fine restaurants and the scientific literature. It is still unknown why certain beverage-food pairings are a match. The aim of this study is twofold: first, we characterize four coffees by sensory descriptive analysis (DA) where assessors evaluated samples before and after tasting aqueous solutions representing five basic tastes (BT); secondly, we investigate consumers’ liking of the same four coffees, both in isolation and when paired with a sweet or savory food.

    The DA results showed that exposure to all BT influenced the subsequent perceived attribute intensity of coffee; however, the direction of the effect was dependent on the BT, the coffee, and the specific sensory attribute. Most sensory attribute intensities decreased after exposure to the BT, only exposure to the BT bitter increased the intensity of more attributes than it decreased.

    The consumer test showed that preference for the coffee were mostly related to intrinsic characteristics of the samples as over half of the data variance in consumer liking (56%) related to the difference between samples described by fruity, floral and berry attributes, and samples described by chocolate, nutty and sweet attributes. Pairing coffee with either sweet or savory food accounted for an additional 20% of the variance in liking. Drivers of liking were sample-specific, with one common denominator: when consumers perceive the coffee as sour, they liked it significantly less. Overall, with respect to coffee-food pairing, coffee characterized as having chocolate, nutty, sweet notes are more suitable to be paired with food than coffees characterized as fruity, floral, berry.

    Ladda ner fulltext (pdf)
    fulltext
  • 8.
    Sundqvist, Joachim
    Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kost- och måltidsvetenskap.
    Gastronomic experiences: motives, activities, and teleology2023Ingår i: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 31, artikel-id 100645Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The notion of gastronomic experiences is often used covertly in the sense that the concept is taken for granted and is, thus, not made explicit. However, as the concept of gastronomy is, in itself, ambiguous and the philosophical ideas conceptualizing experiences are plenty, the compound of gastronomic experiences is facing the possibility of becoming meaningless. Based on empirical data and theoretical argumentation, this paper aims to elucidate how understanding the practice theoretical concepts of motive and teleology, as they relate to activity, could facilitate for positive consumer meals, understood as gastronomic experiences. Ethnographic data on mountain hikers’ meals were collected over a three-week period in the Swedish mountains and analysed by reflective thematic analysis. The results indicate that the meal, as a contextual eating event, were understood vis-à-vis the teleology of the practice carried on and motivated by temporal and material aspects pertaining to the hike.

    Ladda ner fulltext (pdf)
    fulltext
  • 9.
    Sundqvist, Joachim
    et al.
    Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kost- och måltidsvetenskap.
    Bengs, Carita
    Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kost- och måltidsvetenskap.
    The contextual understandings of eating: A practice theoretical approach to Swedish business travellers’ meals2021Ingår i: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 24, artikel-id 100327Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Business travellers are a significant component of the hospitality industry and range from the managerial to the operational level of the firms they work for. These different positions come with different contextualised reasons for engaging in eating situations or meals when travelling. Research has begun to map out the activities related to those meals, although the sense-making and organisational aspects are still largely unexplored. Thus, this article aims to elucidate the organisation of business travellers’ meal practices. The study is theoretically framed within Schatzki’s social practice theory and semi-structured interviews were conducted with nine business travellers of different ages, working in different sectors, and at different levels within their firms. Interviews were transcribed verbatim and analysed using thematic analysis. It was found that the meals were organised around, and understood through, two themes; significant social interactions and meaningful material properties, that was related to the teleoaffective, organising, structure of the practice. The interactions described in the first theme were mainly driven by how the interactions were perceived within the group the business traveller represented, as well as interactions between the group and the restaurant staff. Moreover, business travellers could find themselves in the role of acting both as a host and a guest within the same context. In the second theme, the material properties that influenced the understanding, and thus the sensemaking of the meal were focused on the physical environment, such as the interior of the restaurant, the food and drinks, as well as the economic circumstances of eating out. As illustrated through business travellers’ meals, the study mainly contributes to our understanding of the contextuality of meals as contexts and how those are experienced as good meals.

    Ladda ner fulltext (pdf)
    fulltext
  • 10.
    Sundqvist, Joachim
    et al.
    Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kost- och måltidsvetenskap.
    Walter, Ute
    Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan. School of Hospitality, Culinary Arts and Meal Science, Örebro University, Grythyttan, Sweden.
    Hörnell, Agneta
    Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kost- och måltidsvetenskap.
    Meal identity as practice: Towards an understanding of business travellers' meal practices2020Ingår i: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 22, artikel-id 100237Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Business travellers make up a large part of the customer base for the Swedish hospitality industry, accounting for 54% of the occupancy rate of Swedish hotels in 2018. Yet, very little is known about their meal habits while being at the destination of a business trip. This, even though the handling of meals in an environment that is less known to the traveller could add to the complexity of everyday life. Therefore, this study is aimed to explore actions performed by business travellers at the destination of travel as part of their meal practice with the purpose of elucidating the meal habits of this group. The research is theoretically framed within the context of social identity theory and social practice theory. A questionnaire was filled out by 538 Swedish business travellers recruited by means of self-sampling; 77% of the respondents were men, and 77% were above 45 years of age. The majority of the respondents, 67%, travelled over 50 days per annum, and 59% were located in the highest income quartile. The analysis of the data generated a general overview of the actions performed in relation to the meal, while also showing differences in actions taken based on income and gender. Women were significantly more price conscious than men and to a larger extent used technical assistance to find somewhere to eat. When travelling alone they also reported eating faster than at home and bringing back food and eat at the hotel room more often than men did. Men, in contrast, exhibited an inclination towards seeking social contexts to insert themselves in during dinners when travelling alone, as to be able to eat together with other people. The, relatively, lower income group showed more price consciousness as well as used the help of technical assistance to find somewhere to eat.

    Ladda ner fulltext (pdf)
    fulltext
1 - 10 av 10
RefereraExporteraLänk till träfflistan
Permanent länk
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annat format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annat språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf