Food Sciences
Recent Deposits
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Characteristics and functional properties of green banana flour: An opportunity for functional bread production
The demand for functional food products has led to an increased interest in nutrients such as minerals, vitamins, bioactive compounds, fibre and prebiotics to be present in food formulations. Amongst the prebiotics, Resistant ... -
Revealing the lifestyles of local food consumers
Changing consumption patterns have led to a number of transformations throughout the food cycle, and understanding how and why people purchase local food is important. This paper aims to examine the characteristics of the ... -
Linking Personal Values to Energy-Efficient Behaviors in the Home
Laddering techniques are used to identify personal values underlying a range of 21 potential energy-saving behaviors or purchases. At an individual level, ladders (or means-end chains) are quite simple; when aggregated, ... -
Identifying Transition Capacity for Agri-food Regimes: Application of the Multi-level Perspective for Strategic Mapping
In this paper, agri-food systems are discussed in the context of a set of socio-technical transitions principles, with a focus on energy, materials and practice elements that have the potential to promote sustainable ... -
Getting a Taste for Food Waste: A Mixed Methods Ethnographic Study into Hospital Food Waste before Patient Consumption Conducted at Three New Zealand Foodservice Facilities
Foodservice organizations, particularly those in hospitals, are large producers of food waste. To date, research on waste in hospitals has focused primarily on plate waste and the affect of food waste on patient nutrition ... -
Revealing barriers to healthier fast food consumption choices
In light of growing concerns around obesity, the present work investigates why consumers continue to choose traditional unhealthy fast food options over newly offered healthier fast food alternatives. A total of 24 value ... -
The role of personal values in Chinese consumers’ food consumption decisions. A case study of healthy drinks
Differences in culture, language, and behavior between Chinese and Western consumers make entering the Chinese market a challenge. Chinese consumers may desire similar product features (e.g. brand name, quality, and flavor) ... -
Understanding the Needs of Food-Allergic Adults
Food allergies are a growing issue, yet society’s understanding of how individuals’ lives are affected is limited. We conducted four focus groups with food-allergic adults in New Zealand to gain an in-depth understanding ... -
Systems-practice framework: An integrated approach for foodservice management
There is increasing pressure on foodservice organisations to improve the sustainability of their operations and to do so practitioners must be equipped with appropriate tools. In this paper, a tool to guide management ... -
The Practice of Interdisciplinarity
There is a rocky chasm between the promise of interdisciplinary research and successful interdisciplinary research practice. As a group of researchers from New Zealand, based in five different disciplines (consumer psychology, ... -
Effect of information on Chinese consumers’ perceptions and purchase intention for beverages processed by High Pressure Processing, Pulsed-Electric Field and Heat Treatment
High Pressure Processing (HPP) and Pulsed-Electric Field (PEF) are non-thermal technologies that add value to foods by improving safety through lowering microbial loads in addition to improving the sensory properties such ... -
An attribute prioritization-based segmentation of the Chinese consumer market for fruit juice
Despite the enormous opportunity that the Chinese market provides for exporting companies in the food and beverage industry, little research has considered Chinese consumer decision making processes sur-rounding these ... -
Understanding young immigrant Chinese consumers’ freshness perceptions of orange juices: A study based on concept evaluation
Freshness is a multidimensional attribute commonly encountered in everyday life and particularly in association with food. It awakens certain expectations from consumers, as it is a critical variable that affects the food ... -
Effect of information on Chinese consumers’ acceptance of thermal and non-thermal treated apple juices: A study of young Chinese immigrants in New Zealand
This study examined the effects of technology information on Chinese consumers’ acceptance of thermaland non-thermal treated apple juices. Apple juice was treated using thermal, high hydrostatic pressureprocessing and ... -
The Possibilities of Reducing Food Choice to Improve the Performance of College Foodservices
College administrative and management leaders, foodservice personnel, and student residents value social, nutritional, financial, and environmental sustainability in their dining expectations. Menu choice reduction looks ... -
An Exploratory Qualitative Exploration of the Personal Values Underpinning Taiwanese and Malaysians’ Wine Consumption Behaviors
Augmented buying power of East Asian consumers has resulted in increased interest in these markets. Wine is a particularly promising sector to target as the number of East Asians choosing to drink wine rises. In order to ... -
The stress of food allergy issues in daily life
Food allergies are a growing health concern, but their implications for daily psychological functioning are unknown. This micro-longitudinal study investigated the daily frequency of food allergy issues and how this related ... -
New Zealand’s Food Waste: Estimating the Tonnes, Value, Calories and Resources Wasted
We used macro-economic data and aggregated waste data to estimate that, in 2011, New Zealand households generated over 224,000 tonnes of food waste, and New Zealand industry generated over 103,000 tonnes of food waste. We ... -
Reducing waste of food left on plates Interventions based on means-end chain analysis of customers in foodservice sector
Social marketing and other types of targeted behaviour change interventions should appeal to an individual’s personal values in order to improve their effectiveness. However, there is currently little understanding of what ... -
The social value of rescuing food, nourishing communities
The purpose of this paper is to explore the social value food rescue enterprises can create for both their stakeholders and the wider community “in the meantime” whilst longer term solutions to the problems of insecurity ...