Results 41 to 50 of about 34,944 (274)

Animal empathy reconsidered: a multidimensional profile account

Biological Reviews, EarlyView.
ABSTRACT Empathy is the glue that holds societies together and yet several fundamental questions about empathy persist. What is empathy (the definitional question)? Is it uniquely human and, if not, which nonhuman animals possess empathy (the distribution question)? Which type or quality of empathy is realized in different species (the quality question)
Albert Newen, Maja Griem, Ludwig Huber, Thomas Bugnyar, Aaron Blaisdell, Simone Pika   +5 more
wiley   +1 more source

Sustainability in Italian Dining: A Comparative Study of Perceptions in Full‐Service Restaurants and Agritourism

Business Strategy and the Environment, EarlyView.
ABSTRACT This study explores how sustainability is perceived and prioritized by consumers within full‐service restaurants and rural agritourism settings in Italy, examining the socio‐cultural and economic role of the HoReCa sector in promoting sustainable practices and analyzing gender and generational differences in consumer behavior.
Roberta Minazzi, Patrizia Gazzola, Daniele Grechi, Andrea Vitareti   +3 more
wiley   +1 more source

A Systematic Review for the Formation Mechanism, Functional Properties of Protein-Polyphenol Compounds

Shipin gongye ke-ji, 2022
Proteins from different sources are the main components of edible plants, and polyphenols are abundant in plants as secondary metabolites. In recent years, the interaction between polyphenols and proteins has attracted great attention. The complex formed
Juyang ZHAO, Huiping YUAN, Xinmeng SUN
doaj   +1 more source

Visualizing ESG Signaling Through User‐Generated Content: A Strategic Foresight Framework for Symbolic Legitimacy in Hospitality Branding

Business Strategy and the Environment, EarlyView.
ABSTRACT Social media platforms today have become essential for consumer‐brand interactions, with visual content playing a pivotal role in shaping engagement and brand perception. Although text‐based user‐generated content (UGC) has been widely studied, the potential of visual UGC, particularly in the travel, tourism and hospitality (TTH) sector ...
Chinchu Abraham, Pabitra Mitra, Sujoy Bhattacharya   +2 more
wiley   +1 more source

Dual enhancement of pork color stability: Antioxidant activity and myoglobin structural compactness mediated by L-histidine/L-arginine

Food Chemistry: X
This study aimed to investigate the effect of L-histidine (His) and L-arginine (Arg) on the color of pork and reveal the possible mechanism. The a* value increased by 2.36 %, 4.78 % and 8.65 % with 0.10–0.30 % His, and by 3.45 %, 8.40 % and 13.06 % with ...
Xiuyun Guo, Chao Fu, Shuangyi Xu, Jiangpeng Yao, Kaixian Zhu, Xiangren Meng   +5 more
doaj   +1 more source

Self‐Transcendence and Self‐Enhancement Values as Drivers of Eco‐Travel Behavior. Implications for Business Strategies for Eco‐Tourism Sector

Business Strategy and the Environment, EarlyView.
ABSTRACT Ecotourism encourages environmentally friendly travel; however, little is known about the underlying value systems influencing travelers' choices and actions. This study uses a mixed‐method methodology that combines post hoc qualitative analysis with a large‐scale quantitative survey to examine the influence of multiple value dimensions on ...
Yuemeng Ge, Zhi Li, Naman Sreen, Rsha Alghafes, Mai Nguyen   +4 more
wiley   +1 more source

The Effect of Adding Grape Seed Powder Modified by an Alternating Current Electric Field on the Properties of Chicken Myofibrillar Protein Gel

Foods
This study examined the impact of varying addition levels (0%, 0.5%, 1%, 2%, and 4%) of electro-processed grape seed powder on the physicochemical properties and gel features of chicken myofibrillar protein.
Xingyu Liu, Zhongwen Cao, Guangyi Bie, Xiangren Meng   +3 more
doaj   +1 more source

Invisible Kitchens, Visible Values: Understanding Consumer Trust and Boundary Formation in Digital Food Experiences

Journal of Consumer Behaviour, EarlyView.
ABSTRACT This research investigates how consumers establish trust in ghost kitchens, a rapidly growing digital service format that eliminates physical interaction and redefines the boundaries of food consumption. Despite their growing popularity, ghost kitchens present a paradox of trust, as the absence of physical premises and direct interaction ...
Trang Huong Pham, Adriel K. S. Sim, Chuyen Nguyen, Julien Psomas, Hoang Ngoc Hien   +4 more
wiley   +1 more source

Advances in the Application of Anthocyanin-based Smart Packaging Films for Food Preservation

Shipin gongye ke-ji
In recent years, due to the special chemical properties of anthocyanins, a large number of scholars have researched the functional properties of anthocyanins intelligent packaging films, as well as food freshness monitoring and preservation. Anthocyanins
Ying SUN, Peizhao LI, Shen LIU, Xing GUO, Binglin LU, Lianzhou JIANG, Shuping LIU   +6 more
doaj   +1 more source

Research Progress on the Formation Mechanism of Protein/Essential Oil-based Composite Films and Application in Food Preservation

Shipin gongye ke-ji, 2023
It has great significance to maintain the natural state of food and reduce the environmental pollution that use of bio-based packaging materials to research and development food packaging, because it has been unable to meet the demand of consumers for ...
Shuping LIU, Xiuwen PENG, Jiamei ZHANG, Huanan GUAN, Changbo SHI   +4 more
doaj   +1 more source