Temat: fermented vegetables - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Potential and differences of selected fermented non-alcoholic beverages
Autorzy:: Jakubowski, Mariusz
Powiązania:: https://bibliotekanauki.pl/articles/1179688.pdf
Data publikacji:: 2017
Wydawca:: Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:: Fermentation
alcohol content
fermented beverages
fruit and vegetables
probiotics
water kefir
whey
Opis:: Fermentation has been used by a humans for centuries, basically to extend a shelf life of a product. But these days, fermented food and beverages can provide probiotic bacteria and more bioavailable nutriants to organism. There are numbers of fermented food and beverages, depending on region, culture or production method. The aim of this study was to compare last research concerning fermented, non-alcoholic beverages based on whey, fruit or vegetables.
Źródło:: World Scientific News; 2017, 72; 204-210
2392-2192
Pojawia się w:: World Scientific News
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: Consumption and home preparation of fermented vegetable products in Poland
Autorzy:: Wiśniewska, Malgorzata Z.
Kowalska, Aleksandra
Manning, Louise
Malinowska, Ewa
Kowalski, Piotr
Powiązania:: https://bibliotekanauki.pl/articles/27313522.pdf
Data publikacji:: 2022
Wydawca:: Politechnika Śląska. Wydawnictwo Politechniki Śląskiej
Tematy:: fermented vegetables
household consumption
macro-region
tradition
warzywa fermentowane
konsumpcja gospodarstw domowych
makroregion
tradycja
Opis:: Purpose: To present the results of consumer research in terms of the self-reported levels of recognition, sourcing, self-preparation and consumption of certain types of fermented food products in Polish households and to investigate the traditions of making these products at home in two macro-regions. Design/methodology/approach: Recognition of products, household consumption habits, sourcing of products (RHS) in Northern and Eastern Poland were explored. On-line questionnaire survey was conducted in households located in these macro-regions (n = 600). Data were analysed with Statistica 13.1 PL software, which included descriptive statistics and Chi-squared χ2 test. Findings: Pickled cucumbers and sauerkraut were the most recognized fermented vegetable products. These products are rooted in the culinary tradition of the households surveyed. Regional differences in terms of consumption, commitment to culinary heritage, engagement with traditional production at home and openness to new market propositions were observed. The region and place of residence influence the consumption of pickles, as well as related behaviours, customs and culinary traditions. Research limitations/implications: The use of a convenience sampling method limits the conclusions and the generalisability of the results. The findings have theoretical implications as they bring new knowledge about consumer behaviour that is mediated by home heritage and tradition, and region of origin. Practical implications: The results can be a starting point for food promotion agencies and for importers of ethnic food. The regional differences should be taken into account by food business operators. Originality/value: There has been little empirical study on the subject. The designed RHS model can be replicated in further research.
Źródło:: Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska; 2022, 155; 557--578
1641-3466
Pojawia się w:: Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska
Dostawca treści:: Biblioteka Nauki

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