Based on the questionnaire survey data of college students in Wuhan,this paper studied the motivation of consumption behavior of college students in western-style fast food restaurants on campus,and built a relationsh...Based on the questionnaire survey data of college students in Wuhan,this paper studied the motivation of consumption behavior of college students in western-style fast food restaurants on campus,and built a relationship model for consumption motivation and behavior. The results indicate that the consumption motivation of college students in western-style fast food restaurants includes six types: social motivation,conformity motivation,show-off motivation,self-hedonic motivation,quality-pursuing motivation,and self-gift giving motivation. The overall characteristics of college students' consumption behavior in western-style fast food restaurants include six characteristics: consumption period,consumption frequency,ways of information access,consumption amount,product preference,and consumption willingness. There are significant differences in the consumption behavior between different college students. Different college students are different in consumption period,consumption frequency,ways of information access,consumption amount,product preference,and consumption willingness. Based on the above results,it came up with pertinent marketing recommendations.展开更多
Public institutions, such as kindergartens, are committed to ordering food according to the Slovenian Law on public procurement （ZJN-3）, which is compliant with EU legislation. There are many bread manufacturers in ...Public institutions, such as kindergartens, are committed to ordering food according to the Slovenian Law on public procurement （ZJN-3）, which is compliant with EU legislation. There are many bread manufacturers in the market, therefore contracting authority has the challenging task to provide a diverse and high-quality bread and bakery pastries through the process of public procurement. Each buyer has the option of ordering food through the so-called ＂short chain＂, which allows the ordering of locally produced cereals, bread from the organic and integrated production. The Ministry of Health of the Republic of Slovenia issued a ＂Guide to Quality Standards of Food in Public Ordering for Educational Institutions＂ which supports the ordering process. In addition to quality requirements, the buyer divides the tender documentation into several groups and subgroups （e.g. Bread, Bakery pastries and Bread of organic production）. The bakery industry is aware that in kindergartens high-quality bread and bakery pastries are required, therefore they already offer products with reduced salt, sugars, fats, products without trans-fatty acids and gluten. Taking into account the appropriate purchasing specifications and good knowledge of legislation, with respect to public procurement law-related orders, children in kindergartens can be provided with high-quality bread and bakery pastries.展开更多
目的建立通过式固相萃取-高效液相色谱法同时测定糕点中7种天然抗氧化成分和8种合成抗氧化剂的定量分析方法。方法目标物采用1%乙酸乙腈溶液提取,用通过式亲水亲油平衡(hydrophilic and oleophilic balance,HLB)固相萃取柱净化,净化液...目的建立通过式固相萃取-高效液相色谱法同时测定糕点中7种天然抗氧化成分和8种合成抗氧化剂的定量分析方法。方法目标物采用1%乙酸乙腈溶液提取,用通过式亲水亲油平衡(hydrophilic and oleophilic balance,HLB)固相萃取柱净化,净化液浓缩处理后供高效液相色谱仪分析,15种目标物以0.5%甲酸溶液-甲醇为流动相梯度洗脱,C18色谱柱分离,二极管阵列检测器280 nm处测定。结果15种抗氧化成分在1~50μg/mL范围内有良好的线性关系,表没食子酸儿茶素的检出限(limit of detection,LOD)为2 mg/kg,定量限(limit of quantification,LOQ)为5 mg/kg,其余14种化合物的LOD为0.2 mg/kg,LOQ为0.5 mg/kg;各组分的平均回收率为88.10%~94.73%,相对标准偏差(relative standard deviations,RSDs)≤5.2%。结论本方法具有快速简单、高灵敏度、重现性好等优点,对糕点中抗氧化剂含量的检测具有很好的实用价值,同时为糕点的质量安全提供了有效的技术支持。展开更多
文摘Based on the questionnaire survey data of college students in Wuhan,this paper studied the motivation of consumption behavior of college students in western-style fast food restaurants on campus,and built a relationship model for consumption motivation and behavior. The results indicate that the consumption motivation of college students in western-style fast food restaurants includes six types: social motivation,conformity motivation,show-off motivation,self-hedonic motivation,quality-pursuing motivation,and self-gift giving motivation. The overall characteristics of college students' consumption behavior in western-style fast food restaurants include six characteristics: consumption period,consumption frequency,ways of information access,consumption amount,product preference,and consumption willingness. There are significant differences in the consumption behavior between different college students. Different college students are different in consumption period,consumption frequency,ways of information access,consumption amount,product preference,and consumption willingness. Based on the above results,it came up with pertinent marketing recommendations.
文摘Public institutions, such as kindergartens, are committed to ordering food according to the Slovenian Law on public procurement （ZJN-3）, which is compliant with EU legislation. There are many bread manufacturers in the market, therefore contracting authority has the challenging task to provide a diverse and high-quality bread and bakery pastries through the process of public procurement. Each buyer has the option of ordering food through the so-called ＂short chain＂, which allows the ordering of locally produced cereals, bread from the organic and integrated production. The Ministry of Health of the Republic of Slovenia issued a ＂Guide to Quality Standards of Food in Public Ordering for Educational Institutions＂ which supports the ordering process. In addition to quality requirements, the buyer divides the tender documentation into several groups and subgroups （e.g. Bread, Bakery pastries and Bread of organic production）. The bakery industry is aware that in kindergartens high-quality bread and bakery pastries are required, therefore they already offer products with reduced salt, sugars, fats, products without trans-fatty acids and gluten. Taking into account the appropriate purchasing specifications and good knowledge of legislation, with respect to public procurement law-related orders, children in kindergartens can be provided with high-quality bread and bakery pastries.
文摘目的建立通过式固相萃取-高效液相色谱法同时测定糕点中7种天然抗氧化成分和8种合成抗氧化剂的定量分析方法。方法目标物采用1%乙酸乙腈溶液提取,用通过式亲水亲油平衡(hydrophilic and oleophilic balance,HLB)固相萃取柱净化,净化液浓缩处理后供高效液相色谱仪分析,15种目标物以0.5%甲酸溶液-甲醇为流动相梯度洗脱,C18色谱柱分离,二极管阵列检测器280 nm处测定。结果15种抗氧化成分在1~50μg/mL范围内有良好的线性关系,表没食子酸儿茶素的检出限(limit of detection,LOD)为2 mg/kg,定量限(limit of quantification,LOQ)为5 mg/kg,其余14种化合物的LOD为0.2 mg/kg,LOQ为0.5 mg/kg;各组分的平均回收率为88.10%~94.73%,相对标准偏差(relative standard deviations,RSDs)≤5.2%。结论本方法具有快速简单、高灵敏度、重现性好等优点,对糕点中抗氧化剂含量的检测具有很好的实用价值,同时为糕点的质量安全提供了有效的技术支持。
