Zobrazeno 1 - 10
of 38
pro vyhledávání: '"George Boskou"'
Publikováno v:
Foods, Vol 11, Iss 11, p 1624 (2022)
The purpose of the present study is to evaluate calories selection according to the type of menu labelling applied on a hypothetical Greek tavern menu. Three questionnaires were designed and each one included a hypothetical menu of Greek tavern food.
Externí odkaz:
https://doaj.org/article/ba6d6cfe6f754e1788029f29e89496fa
Publikováno v:
International Journal of Food Sciences and Nutrition. 73:433-442
The purpose of this study is to evaluate the nutritional value of ready-to-eat meals available in Greek retail outlets. A total of 228 meals were identified, their nutritional value was registered according to their labels and a comparison was perfor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5c9b1919dbff60e6aac85dd6daaf51f
https://doi.org/10.1080/09637486.2021.2012645
https://doi.org/10.1080/09637486.2021.2012645
Autor:
Katerina Giazitzi, George Boskou
Publikováno v:
Journal of Foodservice Business Research. 24:612-627
The aim of the present survey was to identify the preferences of Greek consumers for the type of labeling and its presentation in foodservices. A tailor-made questionnaire was designed and delivere...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cac34d9435f00803e6522e2f6745c218
https://doi.org/10.1080/15378020.2021.1924535
https://doi.org/10.1080/15378020.2021.1924535
Autor:
Katerina Giazitzi, George Boskou
Publikováno v:
British Food Journal. 123:2170-2182
PurposeThe purpose of the present study was to develop a methodology for the creation of nutritionally balanced (NB) recipes and meals.Design/methodology/approachNutritional criteria were set for energy, fats, saturated fats, carbohydrates, sugars an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::880185d76c587ecfd2dc7dddc640c613
https://doi.org/10.1108/bfj-10-2020-0905
https://doi.org/10.1108/bfj-10-2020-0905
Publikováno v:
Nutrition & Food Science. 50:711-723
Purpose This study aims to assemble and nutritionally analyze three traditional Greek hotel breakfast meals (Chalkidiki, Cyclades and Crete) and compare them with the American, English and continental breakfast. Design/methodology/approach The tradit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eeb03de64124d3504f918969677eb965
https://doi.org/10.1108/nfs-04-2019-0137
https://doi.org/10.1108/nfs-04-2019-0137
The nutritional information on food services could be part of a public health policy against the increasing rate of obesity. The aim of this work is to present the state of art for the nutritional information on food services and the mHealth applicat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35c0f3530aa199f80b61cfd9bcf7b15b
https://doi.org/10.4018/978-1-7998-2390-2.ch006
https://doi.org/10.4018/978-1-7998-2390-2.ch006
Publikováno v:
Benchmarking: An International Journal. 25:3206-3224
Purpose The purpose of this paper is to develop and implement methods to benchmark the food safety and hygiene of different companies, regardless the management systems applied. Design/methodology/approach The data were collected using a balanced que
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::445db093e7f3a558ced605971b1a5ea0
https://doi.org/10.1108/bij-02-2017-0028
https://doi.org/10.1108/bij-02-2017-0028
Publikováno v:
Benchmarking: An International Journal. 25:2404-2413
Purpose The purpose of this paper is to develop and implement methods for benchmarking the food safety and hygiene between retail outlets at the same time or at the same retail outlets at different times. Design/methodology/approach A tailor made que
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::baf0358225fdf275db45e68c85cec759
https://doi.org/10.1108/bij-07-2017-0171
https://doi.org/10.1108/bij-07-2017-0171
Publikováno v:
Benchmarking: An International Journal. 24:1649-1662
Purpose The purpose of this paper is to develop and implement benchmarking methods on food safety and hygiene between suppliers of fruits and vegetables, regardless the food safety management systems they implement. Design/methodology/approach A tail
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d92c3b8cf9563af353dda36d7262c9d
https://doi.org/10.1108/bij-05-2016-0071
https://doi.org/10.1108/bij-05-2016-0071
Autor:
Dimitra Gennimata, Angelos Vontetsianos, George Boskou, Christos F. Kampolis, Dimitrios Papakyriakou, Georgia Grintzali
Publikováno v:
International Journal of Reliable and Quality E-Healthcare. 6:41-51
Demographic ageing societies require a timely and well-planned response containing its negative social and economic effects. The European Innovation Partnership on Active and Healthy Ageing (EIP on AHA) is a major European Commission led policy initi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e97091ad8be493be6ddd306958126c63
https://doi.org/10.4018/ijrqeh.2017070103
https://doi.org/10.4018/ijrqeh.2017070103