Results 111 to 120 of about 10,746 (284)

Pro‐Organic by Design: Choice Architecture Shaping Online Organic Grocery Purchases

Business Strategy and the Environment, EarlyView.
ABSTRACT Consumer uptake of organic food is shaped by both personal values and the way choices are structured in the retail environment. Unlike prior research, we here investigate how elements of supermarket choice architecture influence organic choices.
John Thøgersen, Darius‐Aurel Frank, Jessica Aschemann‐Witzel   +2 more
wiley   +1 more source

The Impact of Sustainability Labelling on Consumers' Evaluation and Choice of Food Products: A Systematic Literature Review

Business Strategy and the Environment, EarlyView.
ABSTRACT The last five years of research on sustainability labelling, reported in 175 journal articles, documents its effectiveness in increasing consumer choices of more sustainable food products. Some sustainability labels come out as stronger than others and their impact varies across products, countries, and individual consumers, depending on label
John Thøgersen, Lucía Romero‐Verdú, Anne O. Peschel   +2 more
wiley   +1 more source

From Cosmetic Standards to Circular Value: A Systematic Review of Business Strategies for Suboptimal Foods

Business Strategy and the Environment, EarlyView.
ABSTRACT Suboptimal foods, that is, safe and nutritious products that deviate from market standards because of cosmetic defects, packaging damage, or proximity to date labels, constitute a major source of avoidable food waste. Evidence on how firms can reduce this waste and capture value still remains fragmented across disciplines and supply‐chain ...
Marilena Gemtou, Stelios Tsafarakis, Spyros Fountas   +2 more
wiley   +1 more source

Purification and concentration of model viruses using single‐pass tangential flow filtration

Biotechnology Progress, EarlyView.
Single‐pass TFF was developed for an enveloped and non‐enveloped virus for use in continuous downstream purification processes. Enveloped virus was concentrated and purified. Abstract The vaccine and viral vector industry is growing at an accelerated rate.
Luis Alberto Mejía‐Manzano, Lynn Manchester, Grace Wallis, Kan Wang, Bruce P. Lee, Michael Betenbaugh, Caryn L. Heldt   +6 more
wiley   +1 more source

Feeling Right Matters: The Impact of Character Design–Appeal Match on Social Media Engagement

Journal of Consumer Behaviour, EarlyView.
ABSTRACT In today's saturated digital environment, brands increasingly use characters to capture attention and engage consumers on social media. Yet little research has examined how brand character design interacts with advertising appeals in social media communication.
Luyao Hao, Takeshi Moriguchi
wiley   +1 more source

Enhancing Steak Taste, Juiciness, Tenderness, and Acceptability through Bromelain-Enzyme Marination: A Sensory-Focused Approach [PDF]

This study aimed to evaluate the effects of bromelain and papain proteolytic enzymes on the physicochemical and sensory properties of beef steak. Treatments included a control (P0, without proteases, papain marination for 20 minutes (P1) and 30 minutes ...
Aziz, Fariz Nurmita, Afidah, Ulil, Hasniah, Nurul   +2 more
core   +1 more source

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source

Advances in Sustainable Production of Bio‐Derived 5‐Alkoxymethylfurfural and Levulinate Esters: A Comprehensive Review

Carbon Energy, EarlyView.
The present review discusses the advancement in the catalytic synthesis of 5‐alkoxymethylfurfural (AMF) and levulinate esters (LEs) from the aspects of catalytic systems, reaction mechanisms, product isolation, and techno‐economic analysis, supplying valuable insights toward future sustainable and efficient manufacture of AMF and LEs. ABSTRACT The huge
Jun Zhang, Chunxiang Yang, Yuhe Liao, Jiawei Wang, Chengyu Li, Rui Shan, Haoran Yuan   +6 more
wiley   +1 more source

Protein–Anthocyanin Interactions in Food Systems: A Reaction‐Network Perspective on Equilibria, Kinetics, and Degradation Pathways

ChemFoodChem, EarlyView.
Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins, Victor de Freitas, Susana Soares, Joana Oliveira   +3 more
wiley   +1 more source

Amino Acid and Biogenic Amine Profiles in Sausages Reformulated With Processed, Fermented Oyster Mushrooms

ChemFoodChem, EarlyView.
This research showed that sausage reformulation preserves high essential amino acid and branched‐chain amino acid content, as well as increasing free amino acids (FAA) related to umami flavor and health‐promoting components such as GABA in the products.
Albert Gashi, György Kenesei, Meltem Boylu Kovács, Zsuzsanna Mednyánszky, Livia Simon Sarkadi   +4 more
wiley   +1 more source