Suchergebnisse

Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface -- About the Editors -- Contributors -- Chapter 1 Novel and Innovative Strategies for Food Packaging Processes -- 1.1 Introduction -- 1.2 Bio-Based Polymers -- 1.2.1 Polymers Sourced From Microbes -- 1.2.2 Polymers Sourced From Wood -- 1.2.3 Polymers Sourced From Proteins -- 1.3 Nanotechnology and Advancement of Barrier Attributes -- 1.3.1 Bio-Nanocomposites and Biodegradable Packaging -- 1.4 Nano-Encapsulation Techniques -- 1.5 Volatile Compounds Utilized in Food Packaging -- 1.6 Fortification of Bio-Plastic Films -- 1.6.1 Bioactive Supplementation With Antioxidant Potential -- 1.6.2 Bio-Based Supplementation With Antimicrobial Potential -- 1.7 Conclusion -- References -- Chapter 2 Contaminants and Their Control Measures to Maintain Hygiene in Food Processing -- 2.1 Introduction -- 2.2 Food Processing Steps -- 2.2.1 Unprocessed Material -- 2.2.2 Contamination of Food During Transportation -- 2.2.3 Infectivity Due to Heat Treatment -- 2.2.4 Food Packaging and Storage -- 2.2.4.1 Food Packaging -- 2.2.4.2 Storage of Food -- 2.2.5 Food Safety Hazard -- 2.3 Methods for Ensuring Food Safety and Hygiene -- 2.3.1 Good Manufacturing Practices (GMP) -- 2.3.2 Sanitation Standard Operating Procedure (SSOP) -- 2.3.3 Good Hygiene Practices -- 2.3.4 Hazard Analysis and Critical Control Points (HACCP) -- 2.3.4.1 Stage 1: Assemble the HACCP Team -- 2.3.4.2 Stage 2: Describe Product/ Process -- 2.3.4.3 Stage 3: Identify Intended Use -- 2.3.4.4 Stage 4: Construct Process Flow Diagrams -- 2.3.4.5 Stage 5: Confirm Accuracy of Process Flow Diagrams -- 2.3.4.6 Stage 6: Conduct a Hazard Analysis -- 2.3.4.7 Stage 7: Determine Critical Control Points -- 2.3.4.8 Stage 8: Establish Critical Limits for Each CCP -- 2.3.4.9 Stage 9: Establish a Monitoring System for Each CCP.

AbstractIn recent years, corporate social responsibility (CSR) has attracted a lot of attention from academics and businesspeople as an essential part of any company's ability to thrive. Many research papers had published focusing on CSR. However, very few studies examine CSR's multidimensions (economic, philanthropic, environmental, and ethical) on behavioral intentions with the mediating impact of brand recognition. To explore customer's hotel experiences, the proposed hypotheses were tested with a Structural equation model. Results show that all forms of CSR (ethical, economic, environmental, philanthropic) positively relate to the hotel's brand recognition and behavioral intentions (revisit intention, making recommendations, willingness to pay more). The link between CSR and behavioral intention is found to be significantly mediated by brand recognition. Because of this, the current study has developed a theoretical framework to explain the interplay among CSR factors, brand recognition, and consumer behavioral intention. By checking CSR activities' impact as a focal factor in enhancing hospitality industry facilities, this study offers empirical implications for hotels.