Results 11 to 20 of about 32,590 (283)
From attributes to value: Neural correlates of a front-of-package label on food decision-making - An fMRI study. [PDF]
PLoS ONEDiet-related chronic illnesses, such as obesity and diabetes, pose major global health challenges. To promote healthier choices, policymakers have introduced nudges like front-of-package labels such as the Nutri-Score, which simplify nutritional ...
Negin Javaheri +4 more
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Bridging the Quality-Price Gap: Unlocking Consumer Premiums for High-Quality Rice in China [PDF]
FoodsThe transition of global agriculture from yield-driven production to quality-driven systems has gained urgency, where premium pricing strategies offer pathways to enhance farmer incomes and promote sustainable practices.
Yiyuan Miao +4 more
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Nutrición Hospitalaria, 2004 El objetivo de este trabajo es la presentación y validación de un programa informático, GRUNUMUR, que ha sido diseñado para estudios de evaluación nutricional en grandes colectivos de población, así como la descripción de algunos de los resultados ...
F. Pérez-Llamas +6 more
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ON CONSUMERS' VALUATION OF NUTRITION INFORMATION
Bulletin of Economic Research, 2009 ABSTRACTThe European Union (EU) is contemplating regulations requiring mandatory provision of nutritional information on food products. This study analyses consumers' valuation of nutritional information using data collected from a field survey. The results generally suggest that consumers value and are willing to pay about 5.9 percent of the original ...
Drichoutis, A.C., +2 more
openaire +2 more sources
Production et caractéristiques physico-chimiques des œufs de la poule locale de Niamey (Niger)
Tropicultura, 2022 Production and physicochemical characteristics of eggs of local hen of Niamey (Niger) The objective of this study is to characterize the laying performances as well as the physical and nutritional qualities of the egg of the local hen of Niamey (Niger)
Adamou Guisso Taffa +5 more
doaj +1 more source
VALUATION OF THE NUTRITIONAL MATRIX BY PHYTASE AND SOY GUM IN THE DIET FORMULATION FOR BROILER CHICKENS [PDF]
Revista Caatinga, 2020 ABSTRACT The study was carried out with the objective of evaluating whether the valorisation of the nutritional matrix by the addition of the enzyme phytase and soy gum, in isolation or in association in the formulation of broiler chicken diets compromises the performance in the phase of 7 to 42 days of age and can be economically viable. Seven hundred
LUIZ GUSTAVO NASCIMENTO ROSTICHELLI +4 more
openaire +5 more sources
Food Chemistry Advances, 2022 Considered harvest integrating products of socio-biodiversity, native fruits have gained prominence, particularly in the gastronomic media, for their exotic flavors; therefore, their exploitation, valuation, recognition, and acceptability have increased ...
Gracieli de Miranda Monteiro +2 more
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Extrinsic Factors Underlying Food Valuation in the Human Brain
Frontiers in Behavioral Neuroscience, 2020 Subjective values for food rewards guide our dietary choices. There is growing evidence that value signals are constructed in the brain by integrating multiple types of information about flavor, taste, and nutritional attributes of the foods.
Kosuke Motoki +2 more
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Development and characterization of cereal bars made with flour of jabuticaba peel and okara
Acta Scientiarum: Technology, 2015 Cereal bars are foods that stand out for practicality in consumption and nutritional quality and new formulations have been developed and introduced to the market by large corporations.
Patrícia Appelt +4 more
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Overview of the French organic sector of oilseeds and protein crops☆
Oilseeds and fats, crops and lipids, 2021 To respond to the demand of organic products for feed (oilmeals, protein crops) and food (oil, dry pulses), organic oilseed and protein crops surfaces are increasing rapidly in France.
Canale Charlotte +2 more
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