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Articles 1 - 5 of 5
Full-Text Articles in Social and Behavioral Sciences
Together...We Compete... (In Greek), Triantafillia Giotopoulou, Andreas Drichoutis, Vassilis Karalis, Lykouropoulou Eirini
Together...We Compete... (In Greek), Triantafillia Giotopoulou, Andreas Drichoutis, Vassilis Karalis, Lykouropoulou Eirini
Andreas Drichoutis
No abstract provided.
Heat And Mass Transfer During Baking : Product Quality Aspects, H Hadiyanto Et Al
Heat And Mass Transfer During Baking : Product Quality Aspects, H Hadiyanto Et Al
Hadiyanto
Most food product qualities are developed during heating processes. Therefore the internal heating and mass transfer of water are important aspects in food processing. Heating of food products is mostly induced by convection heating. However, the number applications of convective heating in combination with microwave heating are growing. Convection heating only promotes heating on the surface while microwave induce internal heating. This paper focuses on effect of convection heating sources to changes of quality properties in bakery products such as brownness and texture. Heat convection and conduction, and moisture migration due to diffusion and convection are the key to changes …
Food Consumption Issues In The 21st Century, Andreas Drichoutis, Panagiotis Lazaridis
Food Consumption Issues In The 21st Century, Andreas Drichoutis, Panagiotis Lazaridis
Andreas Drichoutis
No abstract provided.
The Economics Of Nutritional Label Use: A Theoretical Perspective, Andreas Drichoutis, Panagiotis Lazaridis, Rodolfo M. Nayga, Jr.
The Economics Of Nutritional Label Use: A Theoretical Perspective, Andreas Drichoutis, Panagiotis Lazaridis, Rodolfo M. Nayga, Jr.
Andreas Drichoutis
No abstract provided.
The Economics Of Nutritional Label Use: A Theoretical Perspective, Andreas C. Drichoutis, Panagiotis Lazaridis, Rodolfo M. Nayga, Jr.
The Economics Of Nutritional Label Use: A Theoretical Perspective, Andreas C. Drichoutis, Panagiotis Lazaridis, Rodolfo M. Nayga, Jr.
Andreas Drichoutis
In this paper we develop a theoretical model about nutritional food label use. The model is based on the model of demand for health developed by Grossman (1972a, 1972b). In our model, consumers use as inputs on their gross investment function their diet along with time inputs to influence their level of health. The comparative statics analysis of our model shows among others a healthier eating behaviour for older people. The model also predicts that a shift in the efficiency of the consumers in deriving information from nutritional labels can increase or decrease label use time. The consumption of healthy …