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Food Service Technology

中文名称：餐饮服务技术

ISSN：1471-5732
出版周期：Quarterly

发文量：48

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1.The role of school food service in promoting healthy eating at school - a perspective from an ad hoc group on nutrition in schools, Council of Europe

机译：学校食品服务在促进学校健康饮食方面的作用-欧洲委员会营养问题特设小组的观点
- 作者：Bent Egberg Mikkelsen;Vivian Barnekow Rasmussen;Ian Young
- 期刊名称：《Food Service Technology》 | 2005年第1期
- food service;
- healthy eating;
- nutrition;
- school;
2.The effects washing carrots in solutions of hydrogen peroxide on the microbial and carotenoid quality of juice and salads

机译：过氧化氢溶液中洗涤胡萝卜对果汁和沙拉的微生物和类胡萝卜素质量的影响
- 作者：Ewa Hajduk;Krzysztof Surowka
- 期刊名称：《Food Service Technology》 | 2005年第1期
- carrot juice;
- salad;
- washing carrots;
3.Organizational culture and performance - evidence from the fast food restaurant industry

机译：组织文化和绩效-快餐餐厅业的证据
- 作者：Torvald Ogaard;Svein Larsen;Einar Marnburg
- 期刊名称：《Food Service Technology》 | 2005年第1期
- hospitality industry;
- organizational culture;
- performance;
- restaurant management;
4.Food hygiene training in the UK: a time for change

机译：英国食品卫生培训：变革的时机
- 作者：Philip Coleman;Andy Roberts
- 期刊名称：《Food Service Technology》 | 2005年第1期
- caterers;
- food hygiene;
- risk;
- training;
5.An integrated sensory study of selected chilled lasagne ready meals

机译：精选冷烤宽面条即食食品的综合感官研究
- 作者：Heather Ann Farley;Zandra Reed
- 期刊名称：《Food Service Technology》 | 2005年第1期
- consumer testing;
- lasagne;
- QDA;
- sensory evaluation;
6.Overweight, obesity and the food service industry

机译：超重，肥胖与食品服务业
- 作者：John S. A. Edwards;Katja Engstroem;Heather J. Hartwell
- 期刊名称：《Food Service Technology》 | 2005年第4期
- food service;
- obesity;
- overweight;
- supersize;
7.Food safety research underpinning food service systems - a review

机译：支持食品服务系统的食品安全研究-评论
- 作者：Svetlana Rodgers
- 期刊名称：《Food Service Technology》 | 2005年第4期
- cook-chill;
- food safety;
- food service systems;
- HACCP;
- preservation hurdles;
8.Effects of various hand hygiene regimes on removal and/or destruction of Escherichia coli on hands

机译：各种手部卫生习惯对手部大肠杆菌的去除和/或破坏的影响
- 作者：Monique Courtenay;Lina Ramirez;Beth Cox;Inyee Han;Xiuping Jiang;Paul Dawson
- 期刊名称：《Food Service Technology》 | 2005年第4期
- E. coli;
- ground beef;
- hand washing;
- sanitizers;
- servSafe;
9.Twenty-year trends of workplace lunches in Finland

机译：芬兰工作午餐的二十年趋势
- 作者：Susanna Raulio;Eva Roos;Ossi Rahkonen;Ritva Praettaelae
- 期刊名称：《Food Service Technology》 | 2005年第4期
- eating outside home;
- food habits;
- lunch;
- socio-demographic differences;
- trends;
- workplace cafeteria;
10.Price-ending practices and cultural differences in the food service industry: a study of Taiwanese restaurants

机译：餐饮服务业的定价惯例和文化差异：对台湾餐馆的研究
- 作者：H. G. Parsa;Hsin-Hui Sunny Hu
- 期刊名称：《Food Service Technology》 | 2004年第1期
- consumer behavior;
- menu prices;
- persuasion;
- price endings;
- restaurants;
- Taiwan;
11.Prevention of food worker transmission of foodborne pathogens: risk assessment and evaluation of effective hygiene intervention strategies

机译：预防食品工人传播食源性病原体：风险评估和有效卫生干预策略评估
- 作者：Barry Michaels;Cheryll Keller;Matthew Blevins;Greg Paoli;Todd Ruthman;Ewen Todd;Christopher J. Griffith
- 期刊名称：《Food Service Technology》 | 2004年第1期
- cross-contamination;
- food worker;
- foodborne illness;
- gloves;
- hand hygiene;
- risk assessment;
12.Distance education is as effective as traditional education when teaching food safety

机译：在教授食品安全方面，远程教育与传统教育一样有效
- 作者：Ellen L. Shanley;Colleen A. Thompson;Lisa A. Leuchner;Yanyun Zhao
- 期刊名称：《Food Service Technology》 | 2004年第1期
- distance education;
- food safety;
- learning style;
- technology;
13.Culinary arts and meal science - a new scientific research discipline

机译：烹饪与膳食科学-新的科学研究学科
- 作者：Inga-Britt Gustafsson
- 期刊名称：《Food Service Technology》 | 2004年第1期
- academic education;
- chefs;
- culinary arts;
- meal science;
- restaurant;
14.Payment - an undervalued part of the meal experience?

机译：付款-用餐体验中被低估的部分？
- 作者：Kai Victor Hansen;Oystein Jensen;Inga-Britt Gustafsson
- 期刊名称：《Food Service Technology》 | 2004年第2期
- focus group;
- meal experiences;
- payment;
- restaurant;
- service;
15.Food hygiene regulation and enforcement policy in the UK: the underlying philosophy and comparisons with occupational health and safety law

机译：英国食品卫生法规和执法政策：基本理念和与职业健康与安全法的比较
- 作者：Michael T. Howard
- 期刊名称：《Food Service Technology》 | 2004年第2期
- food hygiene;
- food safety;
- self-regulation;
- regulation;
- UK law;
16.Competitive service quality improvement (CSQI): a case study in the fast-food industry

机译：竞争性服务质量改善（CSQI）：快餐业的案例研究
- 作者：Seok-hoon Lee;Yong-pil Kim;Nigel Hemmington;Deok-kyun Yun
- 期刊名称：《Food Service Technology》 | 2004年第2期
- competitive service quality improvement (CSQI);
- entropy method;
- service quality;
- SERVQUAL;
17.Assessment and optimization of the nutritional situation in Croatian boarding schools

机译：评估和优化克罗地亚寄宿学校的营养状况
- 作者：Jasenka Gajdos;Kurt Gedrich;Zelimir Kurtanjek;Georg Karg
- 期刊名称：《Food Service Technology》 | 2004年第2期
- boarding school;
- dietary assessment;
- linear programming;
- multivariate modelling;
- nutrition optimization;
- students;
18.Packaging demands in the food service industry

机译：食品服务行业的包装要求
- 作者：Annika Olsson;Maria Petterson;Gunilla Joenson
- 期刊名称：《Food Service Technology》 | 2004年第3期
- food service;
- food service operations;
- packaging;
- package demand;
19.Granule-assisted dishwashing improves cleanliness

机译：颗粒辅助洗碗提高清洁度
- 作者：Eva Stahl Wernersson;Erik Johansson;Hakan Hakanson
- 期刊名称：《Food Service Technology》 | 2004年第3期
- cleanliness;
- dishwasher;
- granules;
- hygiene;
- standards;
20.Uncovering aspects of franchisees' incentives: an explorative investigation

机译：揭露加盟商奖励的各个方面：一项探索性调查
- 作者：Einar Marnburg;Svein Larsen;Torvald Ogaard
- 期刊名称：《Food Service Technology》 | 2004年第3期
- commitment;
- franchising;
- incentives;
- managers;
- performance;
- self-efficacy;
21.The formulation and evaluation of culinary success factors (CSFs) that determine the palatability of food

机译：确定食物适口性的烹饪成功因素（CSF）的制定和评估
- 作者：P. R. Klosse;J. Riga;A. B. Cramwinckel;W. H. M. Saris
- 期刊名称：《Food Service Technology》 | 2004年第3期
- culinary success factors;
- flavour;
- food;
- palatability;
- product development;
- taste;
22.The dining experience: do restaurants satisfy customer needs?

机译：用餐经验：餐厅是否满足客户需求？
- 作者：Tommy D. Andersson;Lena Mossberg
- 期刊名称：《Food Service Technology》 | 2004年第4期
23.Value adding with functional meals

机译：通过功能餐增值
- 作者：Svetlana Rodgers
- 期刊名称：《Food Service Technology》 | 2004年第4期
- food services;
- functional foods;
- health;
- nutrition;
- product development;
24.Attitudes and beliefs directed towards ready-meal consumption

机译：针对即食消费的态度和信念
- 作者：Mia Ahlgren;Inga-Britt Gustafsson;Gunnar Hall
- 期刊名称：《Food Service Technology》 | 2004年第4期
- attitude;
- consumer;
- expectation;
- food choice;
- ready meal;
25.Consumer acceptance and physicochemical quality of processed red sorrel/roselle (Hibiscus sabdariffa L.) sauces from enzymatic extracted calyces

机译：酶提取的花萼加工的processed浆草/罗莎尔酱（木槿sabdariffa L.）的消费者接受度和理化质量
- 作者：Faye DHeureux-Calix;Neela Badrie
- 期刊名称：《Food Service Technology》 | 2004年第4期
- colour;
- consumer acceptance;
- hibiscus sabdariffa L.;
- pectolase;
- physicochemical quality;
- sorrel sauce;
26.Evaluation of a multisite food service information system

机译：评估多地点食品服务信息系统
- 作者：C. S. Patch;K. A. Maunder;V. H. Fleming
- 期刊名称：《Food Service Technology》 | 2003年第1期
- centralization;
- evaluation;
- food service;
- information system;
- work-centred analysis;
27.Effects of selected salts on the cooking time, protein content and sensory properties of African yam beans and cowpeas

机译：所选盐对非洲山药豆和cow豆的烹饪时间，蛋白质含量和感官特性的影响
- 作者：U. N. Onwuka;O. Okala
- 期刊名称：《Food Service Technology》 | 2003年第1期
- acceptability;
- cooking time;
- legumes;
- protein content;
- salts;
28.Effectiveness of cleaning methodologies used for removal of physical, chemical and microbiological residues from produce

机译：用于清除农产品中物理，化学和微生物残留的清洁方法的有效性
- 作者：Barry Michaels;Vidhya Gangar;Herb Schattenberg;Matthew Blevins;Troy Ayers
- 期刊名称：《Food Service Technology》 | 2003年第1期
- fruit;
- vegetables;
- cleaning;
- pesticides;
- sanitize;
- pathogens;
29.Use limitations of alcoholic instant hand sanitizer as part of a food service hand hygiene program

机译：酒精速溶洗手液的使用限制是食品服务手卫生计划的一部分
- 作者：Barry Michaels;Vidhya Gangar;Chia-Min Lin;Michael Doyle
- 期刊名称：《Food Service Technology》 | 2003年第2期
- alcohol sanitizer;
- alcohol-based hand gel;
- fingernail region;
- food service;
- hand hygiene;
- handwashing;
30.Quality assessment of frying oils and fats from 63 restaurants in Athens, Greece

机译：希腊雅典63家餐厅的煎炸油脂的质量评估
- 作者：Nikolaos K. Andrikopoulos;George Boskou;George V. Z. Dedoussis;Antonia Chiou;Vassilios A. Tzamtzis;Assimina Papathanasiou
- 期刊名称：《Food Service Technology》 | 2003年第2期
- deep-frying;
- pan-frying;
- polymerized triglycerides;
- restaurants;
- total polar materials;
- vitamin E;
31.Food culture as a political tool - meal construction during the Swedish EU-chairmanship 2001

机译：饮食文化作为政治工具-瑞典2001年担任欧盟主席期间的膳食建设
- 作者：Richard Tellstroem;Inga-Britt Gustafsson;Christina Fjellstroem
- 期刊名称：《Food Service Technology》 | 2003年第2期
- EU-chairmanship;
- LORE-food;
- political food;
- political meals;
- regional food;
- Sweden;
32.Effects of vacuum packaging on the physical quality of minimally processed potatoes

机译：真空包装对最低加工马铃薯的物理品质的影响
- 作者：Ada M. C. N. Rocha;Emilie C. Coulon;Alcina M. M. B. Morais
- 期刊名称：《Food Service Technology》 | 2003年第2期
- convenience;
- Ⅳ gamma;
- minimally processed;
- potato;
- quality;
- vacuum;
33.Effects of tasting technique - sequential tasting vs. mixed tasting - on perception of dry white wine and blue mould cheese

机译：品尝技术-连续品尝与混合品尝-对干白葡萄酒和蓝霉奶酪的感知的影响
- 作者：Ingemar T. Nygren;Inga-Britt Gustafsson;Lisbeth Johansson
- 期刊名称：《Food Service Technology》 | 2003年第2期
- cheese;
- descriptive sensory analysis;
- tasting techniques;
- wine;
34.Quality changes during the storage of sous vide processed soybean sprouts soup

机译：腌制大豆芽汤期间的质量变化
- 作者：Kyoung-Mo Koo;Eun Soon Lyu;Jae Cherl Kim;Dong Sun Lee;Hyun-Dong Paik
- 期刊名称：《Food Service Technology》 | 2003年第4期
- cook-chill;
- microbial quality;
- shelf-life;
- sous vide;
- soybean sprouts soup;
35.Perceived flavour changes in blue mould cheese after tasting white wine

机译：品尝白葡萄酒后，蓝霉干酪的风味变化
- 作者：Ingemar T. Nygren;Inga-Britt Gustafsson;Lisbeth Johansson
- 期刊名称：《Food Service Technology》 | 2003年第4期
- blue mould cheese;
- descriptive sensory analysis;
- white wine;
36.Institutional recipes as a source of information about food habits'

机译：机构食谱作为有关饮食习惯的信息来源
- 作者：Janet Mitchell
- 期刊名称：《Food Service Technology》 | 2003年第4期
- food habits;
- institutions;
- recipes;
37.A microbial survey of food service can openers, food and beverage can tops and cleaning methodology effectiveness

机译：食品服务开罐器，食品和饮料罐顶的微生物调查以及清洁方法的有效性
- 作者：Barry Michaels;Vidhya Gangar;Ann Schultz;Michael S. Curiale
- 期刊名称：《Food Service Technology》 | 2003年第4期
- can opener;
- canned goods;
- cleaning;
- food service;
38.A comparative analysis of 'plated1 and 'bulk trolley' hospital food service systems

机译：“ plated1”和“散装小车”医院餐饮服务系统的比较分析
- 作者：Heather J. Hartwell;John S. A. Edwards
- 期刊名称：《Food Service Technology》 | 2003年第4期
- bulk trolley;
- hospital food service;
- nutritional intake;
- patient satisfaction;
- plated delivery;
39.Widening HACCP implementation in the catering industry

机译：扩大餐饮业的HACCP实施
- 作者：Denize Worsfold;Christopher J. Griffith
- 期刊名称：《Food Service Technology》 | 2003年第4期
- awareness;
- catering;
- HACCP;
- training;
40.Deskilling the domestic kitchen: national tragedy or the making of a modern myth?

机译：摆在家里的厨房上：民族悲剧还是现代神话的形成？
- 作者：Phil Lyon;Anne Colquhoun;Emily Alexander
- 期刊名称：《Food Service Technology》 | 2003年第4期
- cooking skills;
- history;
- sociology of food;
41.Better than their reputation? - Do hotel and restaurant students drink more?

机译：比他们的声誉更好？ -旅馆和饭店的学生喝更多吗？
- 作者：Svein Larsen;Helge Jorgensen
- 期刊名称：《Food Service Technology》 | 2003年第4期
- alcohol use;
- AUDIT;
- hotel studentsl;
- restaurant students;
42.A three-factor approach to understanding food quality: the product, the person and the environment

机译：理解食品质量的三因素方法：产品，人和环境
- 作者：Herbert L. Meiselman
- 期刊名称：《Food Service Technology》 | 2003年第4期
- consumer;
- context;
- environment;
- food acceptance;
- food quality;
- product;
43.Domestic cooking practices and cooking skills: findings from an English study

机译：家庭烹饪方法和烹饪技巧：英语研究的发现
- 作者：Frances Short
- 期刊名称：《Food Service Technology》 | 2003年第4期
- cooking;
- cooks;
- domestic;
- food choices;
- practices;
- skills;
44.Genetically modified crops: consumer attitudes and trends in plant research in Japan

机译：转基因作物：日本植物研究中的消费者态度和趋势
- 作者：Hiroshi Nishiura;Hirohisa Imai;Hiroyuki Nakao;Hiromasa Tsukino;Yoshiki Kuroda;Takahiko Katoh
- 期刊名称：《Food Service Technology》 | 2002年第4期
- consumer;
- genetically modified;
- health risks;
- public acceptance;
- japan;
45.Feast - A History of Grand Eating

机译：盛宴-大饮食史
- 作者：Jochim Schafheitle;Roy Strong
- 期刊名称：《Food Service Technology》 | 2002年第4期
46.Perceived flavour changes in white wine after tasting blue mould cheese

机译：品尝蓝霉干酪后，白葡萄酒的风味变化
- 作者：I. T. Nygren;I.-B. Gustafsson;L. Johansson
- 期刊名称：《Food Service Technology》 | 2002年第4期
- cheese;
- sensory descriptive analysis;
- white wine;
47.Current environmental issues: a study of Sinai and Red Sea hotels

机译：当前的环境问题：西奈和红海酒店研究
- 作者：H. S. Kattara;A. W. Zeid
- 期刊名称：《Food Service Technology》 | 2002年第4期
- egypt;
- environment;
- hotels;
48.Chefs' attitudes in North-Eastern US toward irradiated beef, Olestra, rBST and genetically engineered tomatoes

机译：美国东北部厨师对辐照牛肉，Olestra，rBST和转基因番茄的态度
- 作者：Mary L. Crowley;Donna J. Gaboury;David Witt
- 期刊名称：《Food Service Technology》 | 2002年第4期
- attitudes;
- chefs;
- food irradiation;
- genetically engineered food;
- rBST;
- fat substitutes;
- US food regulation;
- labeling for genetically modified ingredients;

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