Adoption of O2O food delivery services in South Korea: The moderating role of moral obligation in meal preparation     

《International Journal of Information Management》2019

Most studies on O2O services have focused solely on the technological merits of mobile applications, overlooking the role of the value systems that underlie people’s lifestyles.In contrast, this research sheds light on how people’s value systems influence their decision to adopt food delivery applications. Particularly, it proposes that people’s moral obligation in meal preparation can change the mode of thinking that guides their adoption decision. Namely, moral obligation is assumed to restrict people from acting on their basic convenience orientation in meal preparation. Empirical results have supported this assumption by showing that people with a high moral obligation (or married people) are more reluctant to convert their basic convenience-seeking tendencies into actual adoption intention than those with a low moral obligation (or single people). The important theoretical and managerial implications of these results are also discussed.  相似文献   

Food (in)security communication: a Journal of Applied Communication Research forum addressing current challenges and future possibilities     

Megan K. Schraedley  Hamilton Bean  Sarah E. Dempsey  Mohan J. Dutta  Kathleen P. Hunt  Sonia R. Ivancic 《Journal of Applied Communication Research》2020,48(2):166-185

ABSTRACT

This forum brings together food, (in)security, and communication. The authors participating in this forum center communication as both process and tool for understanding, mitigating, and making meaning of food (in)security. The nine authors together discuss the role of communication in food (in)security, the central challenges for scholars and practitioners working on food (in)security, and the creative possibilities and impacts influencing the future of food (in)security. The forum produces a call for applied scholars to re-imagine communication frameworks in order to make meaningful differences in their communities.  相似文献   

图书馆环境污染及其防治     

王利君 《当代图书馆》2006,(2):57-59

图书馆内污染物按性质分为化学性污染物、物理性污染物、生物性污染物和放射性污染物。本文按此分类对图书馆内主要污染物的来源、危害和防治进行分析。  相似文献   

关于食品工业文献分类的研究(上)     

白国应 《江西图书馆学刊》2005,35(2):4-7,43

研究了食品工业文献分类的三个问题：食品工业文献的分类标准；食品工业文献的分类体系；食品工业文献的分类方法。  相似文献   

食物浓度及低浓度镉对水螅种群动态的影响     

鲍官柢  胡好远 《安徽教育学院学报》2005,23(3):91-93

在温度为20士1℃、自然光照(光照强度约为301x,L : D=14 : 10)条件下,分别以浓度为0.25ind/ml、0.5ind/ml、1.0ind/ml、2.0ind/ml枝角类(Cladocemans)为食物及在1.0ind/ml食物浓度下,应用单个体培养法及群体累积培养法研究了食物浓度及低浓度镉离子(0mg/l(对照组)、0.01mg/l、0.05mg/1)对水螅种群动态的影响.实验表明,食物浓度对水螅种群增长有一定影响,在较高食物浓度下水螅的种群增长率、净增长率普遍提高,而镉子浓度对水螅种群增长有显著影响.在较高离子浓度下,水螅种群增长率、净增长率较大,而世代时间相对缩短.  相似文献   

噬菌体及其防治的研究概况     

岳海峰 《平原大学学报》1995,(4)

噬菌体广泛存在于自然界,尤其是在发酵工厂的周围环境中,其污染常导致发酵生产的失败。为了防治噬菌体对发酵生产的污染,人们做了大量的工作,本文对此作了全面的概括。  相似文献   

高校食品分析实验教学改革与创新     

吕丽爽 《科教文汇》2015,(8)

怎样提高食品分析实验课教学效果,培养学生的创新精神和实践能力,全面提高学生的综合素质,是食品分析实验课程改革的首要问题。本文主要从实验教学理念创新、实验教学内容创新、实验教学手段创新和实验教学考核制度的改革等方面阐述了食品分析实验课的教学改革。  相似文献   

探究式教学模式在食品免疫学课程中应用之管见     

杨万根  余佶 《科教文汇》2015,(12)

食品免疫学课程内容繁杂抽象,学生难学,教师难教。本文介绍了食品免疫学教学方法的现状及存在的问题,提出了在食品免疫学教学中引入探究式教学的观点,并分析了需要重点关注的内容,为食品免疫学探究式教学抛砖引玉。  相似文献   

《食品质量与安全专业导论》课程设置及实施效果分析     

刘浩宇 《北京城市学院学报》2015,(3)

以北京城市学院2014级食品质量与安全专业学生为样本,进行两次关于《食品质量与安全专业导论》课程设置及实施情况的调查,包括学生基本情况、课程期望、课程收获三个方面。结果显示本课程的教学内容和教学形式与学生的课程期望吻合,学生学有所获。针对本次调查集中反应出的问题,建议继续优化教学内容的课时比例,继续探索灵活的教学形式,将有利于进一步提高教学效果。  相似文献   

Red pigment production by Penicillium purpurogenum GH2 is influenced by pH and temperature     

Méndez A  Pérez C  Montañéz JC  Martínez G  Aguilar CN 《Journal of Zhejiang University. Science. B》2011,12(12):961-968

The combined effects of pH and temperature on red pigment production and fungal morphology were evaluated in a submerged culture of Penicillium purpurogenum GH2, using Czapek-Dox media with d-xylose as a carbon source. An experimental design with a factorial fix was used: three pH values (5, 7, and 9) and two temperature levels (24 and 34 °C) were evaluated. The highest production of red pigment (2.46 g/L) was reached with a pH value of 5 and a temperature of 24 °C. Biomass and red pigment production were not directly associated. This study demonstrates that P. purpurogenum GH2 produces a pigment of potential interest to the food industry. It also shows the feasibility of producing and obtaining natural water-soluble pigments for potential use in food industries. A strong combined effect (p<0.05) of pH and temperature was associated with maximal red pigment production (2.46 g/L).  相似文献