scholarly journals Segmentation of the Home Meal Replacement Product Market by Food-Related Lifestyle of Japanese Consumers

2016 ◽  
Vol 32 (4) ◽  
pp. 492-502 ◽  
Author(s):  
Si-Eun Park ◽  
Na-Young Yi ◽  
Wan-Soo Hong
Keyword(s):  
Product Market ◽  
Meal Replacement ◽  
Replacement Product

scholarly journals Multistate Outbreak of Salmonella Virchow Infections Linked to a Powdered Meal Replacement Product—United States, 2015–2016

2018 ◽  
Vol 67 (6) ◽  
pp. 890-896 ◽  
Author(s):  
Kelly J Gambino-Shirley ◽  
Adiam Tesfai ◽  
Colin A Schwensohn ◽  
Cindy Burnett ◽  
Lori Smith ◽  
...  
Keyword(s):  
United States ◽  
Meal Replacement ◽  
Replacement Product ◽  
Salmonella Virchow

Pharmacist-managed weight-loss program using meal-replacement product

2012 ◽  
Vol 69 (17) ◽  
pp. 1456-1458 ◽  
Author(s):  
Jacqueline Milton-Brown ◽  
Ann Smith Barnes ◽  
Uche Anadu Ndefo ◽  
Goldina Ikezuagu Erowele
Keyword(s):  
Weight Loss ◽  
Weight Loss Program ◽  
Meal Replacement ◽  
Replacement Product

scholarly journals Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus)

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1135
Author(s):  
Gabriel Tirtawijaya ◽  
Seung Rok Kim ◽  
Woo Hee Cho ◽  
Jae Hak Sohn ◽  
Jin-Soo Kim ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Food Preferences ◽  
Chemical Properties ◽  
Essential Amino Acids ◽  
Meal Replacement ◽  
Processing Technologies ◽  
Quick Freezing ◽  
Replacement Product ◽  
Optimal Heating ◽  
And Chemical Properties

The coronavirus disease pandemic has contributed to increasing convenience in food preferences. Home meal replacement (HMR) products are ready-to-eat, -cook, or -heat foods, providing convenience for consumers. We developed a HMR product containing mackerel as a protein- and lipid-rich source using various food-processing technologies to maintain its nutritional content and prolong shelf life. The HMR product contained mackerel, radish, and sauce in a ratio of 5:1:4. Raw frozen mackerels were thawed by using a high-frequency defroster before being braised using a superheated steam roaster. Response surface methodology was employed to obtain the optimal heating conditions of 181 °C for 9 min. The final test HMR product was packed in a polypropylene plastic bowl prior to freezing at −35 °C for 1 h using a quick freezing system. The HMR product developed using these technologies exhibited stable microbiological and chemical properties for 90 days of storage. Sensory scores gradually decreased with increasing storage temperature and time. Protein content in the HMR product was 13%, 40% of which comprised essential amino acids; lipid content was 13.4%, 18% of which was composed of docosahexaenoic acid. The HMR product can preserve its quality and is considered safe for consumption for up to 40 months of storage at −18 °C.

scholarly journals Effect of Steam and Smoke Cooking Processes on Web-Foot Octopus (Amphioctopus sp.) Home Meal Replacement Product

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2825
Author(s):  
Bertoka Fajar Surya Perwira Negara ◽  
Hee-Jin Gong ◽  
Mi-Jeong Lee ◽  
Jae-Suk Choi
Keyword(s):  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Meal Replacement ◽  
Basic Nitrogen ◽  
Quick Freezing ◽  
Replacement Product ◽  
Quality Product ◽  
Nutritional Characteristics ◽  
High Quality Product

In Korea, the web-foot octopus (Amphioctopus sp.) is commonly consumed as jjukkumi bokkeum, a spicy stir-fried octopus dish. Using steaming and smoking methods, we made jjukkumi bokkeum home meal replacement (HMR) products. The response surface methodology (RSM) was employed to optimize the steam and smoke processes. Quick freezing was applied to freeze the test product at −35 °C. Then, the physicochemical, biological, nutritional characteristics, and shelf-life of the test HMR products were evaluated. The optimal conditions for steaming and smoking were 95 °C for 2 min and 70 °C for 11 min, respectively. The pH, volatile basic nitrogen content, and thiobarbituric acid-reactive substances content decreased after steaming and smoking, indicating that these processes maintained these parameters well. Sensory evaluation revealed that there were no changes in these characteristics after freezing and reheating. Further, the test HMR products contained the daily nutritional requirements of macro and micronutrients, as well as amino acids and fatty acids. The shelf-life of the HMR products was estimated to be 15 months. The findings of this study indicate that the application of steam and smoke processes to produce a jjukkumi bokkeum HMR product results in a high-quality product with a long shelf-life.

ANALISIS KINERJA STRATEGI PEMASARAN USAHA KERAJINAN KETAK DI KABUPATEN LOMBOK TENGAH

2018 ◽  
Vol 3 (2) ◽  
Author(s):  
H.L Ahmad Murdani
Keyword(s):  
Product Market ◽  
Horizontal Merger ◽  
Case Method ◽  
Alternative Strategies ◽  
Market Expansion ◽  
Descriptive Research ◽  
Method Approach

Ketak handicraft is one of any other superior handicraft in Lombok Tengah Regency, as one of any other revenue generator for Lombok Tengah regency and to increase the prosperity of people in this industry, it is needed to find out the ways and strategies to improve the performance of this business. This research was categorized as a descriptive research which used case method approach, it was aimed to find out the position of ketak handicraft among handicraft industry in Lombok Tengah based on recent performance and to identify alternative strategies which can be chosen in order to improve the performance of this industry. In order to find out the position of ketak handicraft business, it was used BCG Agam analysis and based on this position the strategy for improving this business was selected based on this analysis, the position of third business was in the stars position, where alternative strategies that can be chosen were: (a) development of the existing product (market expansion for the existing product); (b) diversification; (c) horizontal merger. Suggestion recommended was to apply one of these strategies based on analysis that had been conducted.

The efficacy of meal replacement programs for weight loss

2020 ◽  
Vol 179 (1-2) ◽  
Author(s):  
Mohanad O. Alkhamash ◽  
Ruwayd A. Attar ◽  
Abdulaziz Y. Wafi ◽  
Hamed A. Almalki ◽  
Azza H. Gaafer ◽  
...  
Keyword(s):  
Weight Loss ◽  
Meal Replacement
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