The Experts below are selected from a list of 1041 Experts worldwide ranked by ideXlab platform
Seiichi Oshita - One of the best experts on this subject based on the ideXlab platform.
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rapid method based on proton spin spin relaxation time for evaluation of freezing damage in Frozen Fruit and vegetable
Journal of Food Processing and Preservation, 2015Co-Authors: Thunyaboon Arunyanart, Ubonrat Siripatrawan, Yoshio Makino, Seiichi OshitaAbstract:This study proposed the use of nuclear magnetic resonance (NMR) technique based on proton spin–spin relaxation time (T2) of water to indicate freezing damage in Frozen Fruit and vegetable. T2 value can be used to indicate water content in the cells of samples. The results showed that T2 values of Frozen-thawed samples were lower than those of fresh (undamaged) samples. This is because of the cell membrane damage due to the formation of ice crystals, leading to leakage of water. The microstructural changes of Frozen-thawed barley coleoptile tissue and apple parenchyma tissue were evident when observed using a high-resolution three-dimensional X-ray microscope and an optical microscope, respectively. Changes in the T2 value could be related directly to the microstructural changes of barley coleoptile tissue and apple parenchyma tissue. T2 value can be measured in far less time than conventional methods and is considered a rapid and effective method to indicate freezing damage in Frozen foods. Practical Applications Freezing damage (e.g., cell shrinkage, membrane damage and loss of water holding capacity) caused by ice crystal formation affects the quality of Frozen food products after thawing. This study proposed an alternative nuclear magnetic resonance (NMR) technique based on proton spin–spin relaxation time (T2) of water to indicate freezing damage in Frozen Fruit and vegetable. NMR measurement of T2 value can be performed in far less time than conventional freezing damage measurements (e.g., electrical conductivity and microscopy) and thus can be used as a rapid and reliable technique for determination of water in food samples and subsequently can be used to indicate freezing damage caused by ice crystal formation.
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Rapid Method Based on Proton Spin–Spin Relaxation Time for Evaluation of Freezing Damage in Frozen Fruit and Vegetable
Journal of Food Processing and Preservation, 2015Co-Authors: Thunyaboon Arunyanart, Ubonrat Siripatrawan, Yoshio Makino, Seiichi OshitaAbstract:This study proposed the use of nuclear magnetic resonance (NMR) technique based on proton spin–spin relaxation time (T2) of water to indicate freezing damage in Frozen Fruit and vegetable. T2 value can be used to indicate water content in the cells of samples. The results showed that T2 values of Frozen-thawed samples were lower than those of fresh (undamaged) samples. This is because of the cell membrane damage due to the formation of ice crystals, leading to leakage of water. The microstructural changes of Frozen-thawed barley coleoptile tissue and apple parenchyma tissue were evident when observed using a high-resolution three-dimensional X-ray microscope and an optical microscope, respectively. Changes in the T2 value could be related directly to the microstructural changes of barley coleoptile tissue and apple parenchyma tissue. T2 value can be measured in far less time than conventional methods and is considered a rapid and effective method to indicate freezing damage in Frozen foods. Practical Applications Freezing damage (e.g., cell shrinkage, membrane damage and loss of water holding capacity) caused by ice crystal formation affects the quality of Frozen food products after thawing. This study proposed an alternative nuclear magnetic resonance (NMR) technique based on proton spin–spin relaxation time (T2) of water to indicate freezing damage in Frozen Fruit and vegetable. NMR measurement of T2 value can be performed in far less time than conventional freezing damage measurements (e.g., electrical conductivity and microscopy) and thus can be used as a rapid and reliable technique for determination of water in food samples and subsequently can be used to indicate freezing damage caused by ice crystal formation.
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A new approach for the preservation of apple tissue by using a combined method of xenon hydrate formation and freezing
Innovative Food Science and Emerging Technologies, 2014Co-Authors: Thunyaboon Arunyanart, Ubonrat Siripatrawan, Yoshio Makino, Seiichi OshitaAbstract:Abstract Freezing usually causes cell and tissue damage in Frozen Fruits. This study attempted to use a combined method of xenon hydrate formation and freezing (CXF) for the preservation of apple parenchyma tissue and to compare it with the freezing alone process (FAP). CXF included two steps. The first step was to initiate a certain amount of xenon hydrate by introducing the apple parenchyma tissue to the xenon gas at 1.0 MPa and 1 °C for 0, 1, 2, 3, 4, 5, 6 and 7 d. It was found that the amount of xenon hydrate in apple parenchyma tissue increased with storage time and 2 d was optimum to obtain the certain amount of xenon hydrate. In the second step, the sample with optimum xenon hydrate formation was Frozen at − 20 °C. The results showed that CXF was more effective in maintaining firmness, turgor pressure, and cell membrane integrity of the apple parenchyma tissue than FAP. A typical restricted diffusion phenomenon which indicates that water molecules are maintained in the apple parenchyma cells was found in the CXF samples, while the FAP samples showed an unrestricted diffusion phenomenon. In addition, firmness, turgor pressure, cell membrane integrity, and restricted diffusion phenomenon of the CXF samples were similar to those of the fresh samples. The CXF could preserve the apple parenchyma tissue because of the bulk water inside the cells and the water surrounding the cells which transformed to ice crystals is limited. Thus, cell and tissue damage due to the formation of ice crystals was reduced. The obtained results indicated that the CXF is effective for the preservation of the apple parenchyma tissue. Industrial relevance There has been an attempt to improve the quality of Frozen Fruit by using innovative techniques, in opposition to simply freezing. This present work proposed xenon hydrate formation for the reduction of bulk water before freezing in order to reduce freezing damage due to a large amount of ice crystal formation. The combined method of xenon hydrate formation and freezing has been proved to be able to reduce cell membrane damage usually occurring in Frozen Fruit. Thus this new technique has potential to be used for improving the quality of Frozen Fruit. The xenon hydrate formation is considered as an innovative technique for the preservation of Fruit, which is expected to be useful for the Frozen food industry.
Thunyaboon Arunyanart - One of the best experts on this subject based on the ideXlab platform.
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rapid method based on proton spin spin relaxation time for evaluation of freezing damage in Frozen Fruit and vegetable
Journal of Food Processing and Preservation, 2015Co-Authors: Thunyaboon Arunyanart, Ubonrat Siripatrawan, Yoshio Makino, Seiichi OshitaAbstract:This study proposed the use of nuclear magnetic resonance (NMR) technique based on proton spin–spin relaxation time (T2) of water to indicate freezing damage in Frozen Fruit and vegetable. T2 value can be used to indicate water content in the cells of samples. The results showed that T2 values of Frozen-thawed samples were lower than those of fresh (undamaged) samples. This is because of the cell membrane damage due to the formation of ice crystals, leading to leakage of water. The microstructural changes of Frozen-thawed barley coleoptile tissue and apple parenchyma tissue were evident when observed using a high-resolution three-dimensional X-ray microscope and an optical microscope, respectively. Changes in the T2 value could be related directly to the microstructural changes of barley coleoptile tissue and apple parenchyma tissue. T2 value can be measured in far less time than conventional methods and is considered a rapid and effective method to indicate freezing damage in Frozen foods. Practical Applications Freezing damage (e.g., cell shrinkage, membrane damage and loss of water holding capacity) caused by ice crystal formation affects the quality of Frozen food products after thawing. This study proposed an alternative nuclear magnetic resonance (NMR) technique based on proton spin–spin relaxation time (T2) of water to indicate freezing damage in Frozen Fruit and vegetable. NMR measurement of T2 value can be performed in far less time than conventional freezing damage measurements (e.g., electrical conductivity and microscopy) and thus can be used as a rapid and reliable technique for determination of water in food samples and subsequently can be used to indicate freezing damage caused by ice crystal formation.
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Rapid Method Based on Proton Spin–Spin Relaxation Time for Evaluation of Freezing Damage in Frozen Fruit and Vegetable
Journal of Food Processing and Preservation, 2015Co-Authors: Thunyaboon Arunyanart, Ubonrat Siripatrawan, Yoshio Makino, Seiichi OshitaAbstract:This study proposed the use of nuclear magnetic resonance (NMR) technique based on proton spin–spin relaxation time (T2) of water to indicate freezing damage in Frozen Fruit and vegetable. T2 value can be used to indicate water content in the cells of samples. The results showed that T2 values of Frozen-thawed samples were lower than those of fresh (undamaged) samples. This is because of the cell membrane damage due to the formation of ice crystals, leading to leakage of water. The microstructural changes of Frozen-thawed barley coleoptile tissue and apple parenchyma tissue were evident when observed using a high-resolution three-dimensional X-ray microscope and an optical microscope, respectively. Changes in the T2 value could be related directly to the microstructural changes of barley coleoptile tissue and apple parenchyma tissue. T2 value can be measured in far less time than conventional methods and is considered a rapid and effective method to indicate freezing damage in Frozen foods. Practical Applications Freezing damage (e.g., cell shrinkage, membrane damage and loss of water holding capacity) caused by ice crystal formation affects the quality of Frozen food products after thawing. This study proposed an alternative nuclear magnetic resonance (NMR) technique based on proton spin–spin relaxation time (T2) of water to indicate freezing damage in Frozen Fruit and vegetable. NMR measurement of T2 value can be performed in far less time than conventional freezing damage measurements (e.g., electrical conductivity and microscopy) and thus can be used as a rapid and reliable technique for determination of water in food samples and subsequently can be used to indicate freezing damage caused by ice crystal formation.
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A new approach for the preservation of apple tissue by using a combined method of xenon hydrate formation and freezing
Innovative Food Science and Emerging Technologies, 2014Co-Authors: Thunyaboon Arunyanart, Ubonrat Siripatrawan, Yoshio Makino, Seiichi OshitaAbstract:Abstract Freezing usually causes cell and tissue damage in Frozen Fruits. This study attempted to use a combined method of xenon hydrate formation and freezing (CXF) for the preservation of apple parenchyma tissue and to compare it with the freezing alone process (FAP). CXF included two steps. The first step was to initiate a certain amount of xenon hydrate by introducing the apple parenchyma tissue to the xenon gas at 1.0 MPa and 1 °C for 0, 1, 2, 3, 4, 5, 6 and 7 d. It was found that the amount of xenon hydrate in apple parenchyma tissue increased with storage time and 2 d was optimum to obtain the certain amount of xenon hydrate. In the second step, the sample with optimum xenon hydrate formation was Frozen at − 20 °C. The results showed that CXF was more effective in maintaining firmness, turgor pressure, and cell membrane integrity of the apple parenchyma tissue than FAP. A typical restricted diffusion phenomenon which indicates that water molecules are maintained in the apple parenchyma cells was found in the CXF samples, while the FAP samples showed an unrestricted diffusion phenomenon. In addition, firmness, turgor pressure, cell membrane integrity, and restricted diffusion phenomenon of the CXF samples were similar to those of the fresh samples. The CXF could preserve the apple parenchyma tissue because of the bulk water inside the cells and the water surrounding the cells which transformed to ice crystals is limited. Thus, cell and tissue damage due to the formation of ice crystals was reduced. The obtained results indicated that the CXF is effective for the preservation of the apple parenchyma tissue. Industrial relevance There has been an attempt to improve the quality of Frozen Fruit by using innovative techniques, in opposition to simply freezing. This present work proposed xenon hydrate formation for the reduction of bulk water before freezing in order to reduce freezing damage due to a large amount of ice crystal formation. The combined method of xenon hydrate formation and freezing has been proved to be able to reduce cell membrane damage usually occurring in Frozen Fruit. Thus this new technique has potential to be used for improving the quality of Frozen Fruit. The xenon hydrate formation is considered as an innovative technique for the preservation of Fruit, which is expected to be useful for the Frozen food industry.
Ubonrat Siripatrawan - One of the best experts on this subject based on the ideXlab platform.
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rapid method based on proton spin spin relaxation time for evaluation of freezing damage in Frozen Fruit and vegetable
Journal of Food Processing and Preservation, 2015Co-Authors: Thunyaboon Arunyanart, Ubonrat Siripatrawan, Yoshio Makino, Seiichi OshitaAbstract:This study proposed the use of nuclear magnetic resonance (NMR) technique based on proton spin–spin relaxation time (T2) of water to indicate freezing damage in Frozen Fruit and vegetable. T2 value can be used to indicate water content in the cells of samples. The results showed that T2 values of Frozen-thawed samples were lower than those of fresh (undamaged) samples. This is because of the cell membrane damage due to the formation of ice crystals, leading to leakage of water. The microstructural changes of Frozen-thawed barley coleoptile tissue and apple parenchyma tissue were evident when observed using a high-resolution three-dimensional X-ray microscope and an optical microscope, respectively. Changes in the T2 value could be related directly to the microstructural changes of barley coleoptile tissue and apple parenchyma tissue. T2 value can be measured in far less time than conventional methods and is considered a rapid and effective method to indicate freezing damage in Frozen foods. Practical Applications Freezing damage (e.g., cell shrinkage, membrane damage and loss of water holding capacity) caused by ice crystal formation affects the quality of Frozen food products after thawing. This study proposed an alternative nuclear magnetic resonance (NMR) technique based on proton spin–spin relaxation time (T2) of water to indicate freezing damage in Frozen Fruit and vegetable. NMR measurement of T2 value can be performed in far less time than conventional freezing damage measurements (e.g., electrical conductivity and microscopy) and thus can be used as a rapid and reliable technique for determination of water in food samples and subsequently can be used to indicate freezing damage caused by ice crystal formation.
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Rapid Method Based on Proton Spin–Spin Relaxation Time for Evaluation of Freezing Damage in Frozen Fruit and Vegetable
Journal of Food Processing and Preservation, 2015Co-Authors: Thunyaboon Arunyanart, Ubonrat Siripatrawan, Yoshio Makino, Seiichi OshitaAbstract:This study proposed the use of nuclear magnetic resonance (NMR) technique based on proton spin–spin relaxation time (T2) of water to indicate freezing damage in Frozen Fruit and vegetable. T2 value can be used to indicate water content in the cells of samples. The results showed that T2 values of Frozen-thawed samples were lower than those of fresh (undamaged) samples. This is because of the cell membrane damage due to the formation of ice crystals, leading to leakage of water. The microstructural changes of Frozen-thawed barley coleoptile tissue and apple parenchyma tissue were evident when observed using a high-resolution three-dimensional X-ray microscope and an optical microscope, respectively. Changes in the T2 value could be related directly to the microstructural changes of barley coleoptile tissue and apple parenchyma tissue. T2 value can be measured in far less time than conventional methods and is considered a rapid and effective method to indicate freezing damage in Frozen foods. Practical Applications Freezing damage (e.g., cell shrinkage, membrane damage and loss of water holding capacity) caused by ice crystal formation affects the quality of Frozen food products after thawing. This study proposed an alternative nuclear magnetic resonance (NMR) technique based on proton spin–spin relaxation time (T2) of water to indicate freezing damage in Frozen Fruit and vegetable. NMR measurement of T2 value can be performed in far less time than conventional freezing damage measurements (e.g., electrical conductivity and microscopy) and thus can be used as a rapid and reliable technique for determination of water in food samples and subsequently can be used to indicate freezing damage caused by ice crystal formation.
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A new approach for the preservation of apple tissue by using a combined method of xenon hydrate formation and freezing
Innovative Food Science and Emerging Technologies, 2014Co-Authors: Thunyaboon Arunyanart, Ubonrat Siripatrawan, Yoshio Makino, Seiichi OshitaAbstract:Abstract Freezing usually causes cell and tissue damage in Frozen Fruits. This study attempted to use a combined method of xenon hydrate formation and freezing (CXF) for the preservation of apple parenchyma tissue and to compare it with the freezing alone process (FAP). CXF included two steps. The first step was to initiate a certain amount of xenon hydrate by introducing the apple parenchyma tissue to the xenon gas at 1.0 MPa and 1 °C for 0, 1, 2, 3, 4, 5, 6 and 7 d. It was found that the amount of xenon hydrate in apple parenchyma tissue increased with storage time and 2 d was optimum to obtain the certain amount of xenon hydrate. In the second step, the sample with optimum xenon hydrate formation was Frozen at − 20 °C. The results showed that CXF was more effective in maintaining firmness, turgor pressure, and cell membrane integrity of the apple parenchyma tissue than FAP. A typical restricted diffusion phenomenon which indicates that water molecules are maintained in the apple parenchyma cells was found in the CXF samples, while the FAP samples showed an unrestricted diffusion phenomenon. In addition, firmness, turgor pressure, cell membrane integrity, and restricted diffusion phenomenon of the CXF samples were similar to those of the fresh samples. The CXF could preserve the apple parenchyma tissue because of the bulk water inside the cells and the water surrounding the cells which transformed to ice crystals is limited. Thus, cell and tissue damage due to the formation of ice crystals was reduced. The obtained results indicated that the CXF is effective for the preservation of the apple parenchyma tissue. Industrial relevance There has been an attempt to improve the quality of Frozen Fruit by using innovative techniques, in opposition to simply freezing. This present work proposed xenon hydrate formation for the reduction of bulk water before freezing in order to reduce freezing damage due to a large amount of ice crystal formation. The combined method of xenon hydrate formation and freezing has been proved to be able to reduce cell membrane damage usually occurring in Frozen Fruit. Thus this new technique has potential to be used for improving the quality of Frozen Fruit. The xenon hydrate formation is considered as an innovative technique for the preservation of Fruit, which is expected to be useful for the Frozen food industry.
Yoshio Makino - One of the best experts on this subject based on the ideXlab platform.
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rapid method based on proton spin spin relaxation time for evaluation of freezing damage in Frozen Fruit and vegetable
Journal of Food Processing and Preservation, 2015Co-Authors: Thunyaboon Arunyanart, Ubonrat Siripatrawan, Yoshio Makino, Seiichi OshitaAbstract:This study proposed the use of nuclear magnetic resonance (NMR) technique based on proton spin–spin relaxation time (T2) of water to indicate freezing damage in Frozen Fruit and vegetable. T2 value can be used to indicate water content in the cells of samples. The results showed that T2 values of Frozen-thawed samples were lower than those of fresh (undamaged) samples. This is because of the cell membrane damage due to the formation of ice crystals, leading to leakage of water. The microstructural changes of Frozen-thawed barley coleoptile tissue and apple parenchyma tissue were evident when observed using a high-resolution three-dimensional X-ray microscope and an optical microscope, respectively. Changes in the T2 value could be related directly to the microstructural changes of barley coleoptile tissue and apple parenchyma tissue. T2 value can be measured in far less time than conventional methods and is considered a rapid and effective method to indicate freezing damage in Frozen foods. Practical Applications Freezing damage (e.g., cell shrinkage, membrane damage and loss of water holding capacity) caused by ice crystal formation affects the quality of Frozen food products after thawing. This study proposed an alternative nuclear magnetic resonance (NMR) technique based on proton spin–spin relaxation time (T2) of water to indicate freezing damage in Frozen Fruit and vegetable. NMR measurement of T2 value can be performed in far less time than conventional freezing damage measurements (e.g., electrical conductivity and microscopy) and thus can be used as a rapid and reliable technique for determination of water in food samples and subsequently can be used to indicate freezing damage caused by ice crystal formation.
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Rapid Method Based on Proton Spin–Spin Relaxation Time for Evaluation of Freezing Damage in Frozen Fruit and Vegetable
Journal of Food Processing and Preservation, 2015Co-Authors: Thunyaboon Arunyanart, Ubonrat Siripatrawan, Yoshio Makino, Seiichi OshitaAbstract:This study proposed the use of nuclear magnetic resonance (NMR) technique based on proton spin–spin relaxation time (T2) of water to indicate freezing damage in Frozen Fruit and vegetable. T2 value can be used to indicate water content in the cells of samples. The results showed that T2 values of Frozen-thawed samples were lower than those of fresh (undamaged) samples. This is because of the cell membrane damage due to the formation of ice crystals, leading to leakage of water. The microstructural changes of Frozen-thawed barley coleoptile tissue and apple parenchyma tissue were evident when observed using a high-resolution three-dimensional X-ray microscope and an optical microscope, respectively. Changes in the T2 value could be related directly to the microstructural changes of barley coleoptile tissue and apple parenchyma tissue. T2 value can be measured in far less time than conventional methods and is considered a rapid and effective method to indicate freezing damage in Frozen foods. Practical Applications Freezing damage (e.g., cell shrinkage, membrane damage and loss of water holding capacity) caused by ice crystal formation affects the quality of Frozen food products after thawing. This study proposed an alternative nuclear magnetic resonance (NMR) technique based on proton spin–spin relaxation time (T2) of water to indicate freezing damage in Frozen Fruit and vegetable. NMR measurement of T2 value can be performed in far less time than conventional freezing damage measurements (e.g., electrical conductivity and microscopy) and thus can be used as a rapid and reliable technique for determination of water in food samples and subsequently can be used to indicate freezing damage caused by ice crystal formation.
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A new approach for the preservation of apple tissue by using a combined method of xenon hydrate formation and freezing
Innovative Food Science and Emerging Technologies, 2014Co-Authors: Thunyaboon Arunyanart, Ubonrat Siripatrawan, Yoshio Makino, Seiichi OshitaAbstract:Abstract Freezing usually causes cell and tissue damage in Frozen Fruits. This study attempted to use a combined method of xenon hydrate formation and freezing (CXF) for the preservation of apple parenchyma tissue and to compare it with the freezing alone process (FAP). CXF included two steps. The first step was to initiate a certain amount of xenon hydrate by introducing the apple parenchyma tissue to the xenon gas at 1.0 MPa and 1 °C for 0, 1, 2, 3, 4, 5, 6 and 7 d. It was found that the amount of xenon hydrate in apple parenchyma tissue increased with storage time and 2 d was optimum to obtain the certain amount of xenon hydrate. In the second step, the sample with optimum xenon hydrate formation was Frozen at − 20 °C. The results showed that CXF was more effective in maintaining firmness, turgor pressure, and cell membrane integrity of the apple parenchyma tissue than FAP. A typical restricted diffusion phenomenon which indicates that water molecules are maintained in the apple parenchyma cells was found in the CXF samples, while the FAP samples showed an unrestricted diffusion phenomenon. In addition, firmness, turgor pressure, cell membrane integrity, and restricted diffusion phenomenon of the CXF samples were similar to those of the fresh samples. The CXF could preserve the apple parenchyma tissue because of the bulk water inside the cells and the water surrounding the cells which transformed to ice crystals is limited. Thus, cell and tissue damage due to the formation of ice crystals was reduced. The obtained results indicated that the CXF is effective for the preservation of the apple parenchyma tissue. Industrial relevance There has been an attempt to improve the quality of Frozen Fruit by using innovative techniques, in opposition to simply freezing. This present work proposed xenon hydrate formation for the reduction of bulk water before freezing in order to reduce freezing damage due to a large amount of ice crystal formation. The combined method of xenon hydrate formation and freezing has been proved to be able to reduce cell membrane damage usually occurring in Frozen Fruit. Thus this new technique has potential to be used for improving the quality of Frozen Fruit. The xenon hydrate formation is considered as an innovative technique for the preservation of Fruit, which is expected to be useful for the Frozen food industry.
Faruk Urak - One of the best experts on this subject based on the ideXlab platform.
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determinants of fresh and Frozen Fruit and vegetable expenditures in turkish households a bivariate tobit model approach
Journal of Food Products Marketing, 2019Co-Authors: Mustafa Terin, Avni Birinci, Abdulbaki Bilgic, Faruk UrakAbstract:ABSTRACTIn this study, we have identified the effects of socio-demographic and economic factors of household heads and households on monthly expenditures of fresh and Frozen Fruit and vegetable in ...
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Determinants of Fresh and Frozen Fruit and Vegetable Expenditures in Turkish Households: A Bivariate Tobit Model Approach
Journal of Food Products Marketing, 2018Co-Authors: Mustafa Terin, Avni Birinci, Abdulbaki Bilgic, Faruk UrakAbstract:In this study, we have identified the effects of socio-demographic and economic factors of household heads and households on monthly expenditures of fresh and Frozen Fruit and vegetable in Turkey using the bivariate Tobit model. The results show that both the probability and monthly spending levels of household Fruit and vegetable consumption increase with increasing in age of household heads, educational levels of household heads, married household heads, household income, and the number of adults in a family, while male-headed households, working household heads, the households that receive in-kind help from the government or private sector, and the use of internet at home decrease both the likelihood and spending levels of Fruit and vegetable consumption in Turkey. The results in the study may contribute to the stakeholders to identify and implement effective marketing strategies and also develop more effective policies for the government to improve nutritional levels for certain dwellings for which the government include them in the certain state-initiated benefit program.
