Results 151 to 160 of about 161,095 (292)

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

Effect of pork carnosine level on lipid and protein oxidation markers during in vitro co‐digestion in a Mediterranean meal model

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study assessed the effects of dietary carnosine during the in vitro digestion of a healthy meal model based on the Mediterranean diet, comprising lean pork enriched with two levels of carnosine, whole grain bread, tomato, onion, and olive oil.
Yi Yao Li, Varoujan Yaylayan, Marie‐France Palin, Tania M. Ngapo, Simon Cliche, Fleur Gagnon, Claude Gariépy   +6 more
wiley   +1 more source

Trends in the Range of Zero Alcohol Products Available in Supermarkets and Alcohol Stores in Australia. [PDF]

Drug Alcohol Rev
Pettigrew S, Davies T, Sträuli B, Yusoff A, O'Brien P, Jongenelis M, Brownbill A, Jones A, Taylor F, Bowen J.   +9 more
europepmc   +1 more source

Temperature robustness and viscoelasticity of soy protein‐stabilized palm oil emulsions containing glycerol monostearate and oat fiber

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Most studies of high oil content soy protein‐stabilized emulsions have focused on fluid systems, with limited attention given to the thermo‐mechanical behavior of firm emulsions. This study examined the thermal robustness and mechanical properties of palm oil‐based emulsions stabilized with soy protein isolate, glycerol monostearate
Natália Aparecida Mello, Dérick Rousseau   +1 more
wiley   +1 more source

Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND There is a growing consumer interest in foods that not only provide nutritional value and convenience, but also promote health benefits through regular consumption. In this context, green banana flour has emerged as a promising alternative for innovative product development.
Leonara Martins Viana, Carlos Wanderlei Piler Carvalho, Hércia Stampini Duarte Martino, Maria Teresa Galvão, Mária Herminia Ferrari Felisberto, Frederico Augusto Ribeiro de Barros   +5 more
wiley   +1 more source

Platform Analogies: How Bookstores, Libraries, and Supermarkets Can Inform Thinking on Social Media

International Journal of Communication
A growing body of research contends that social media platforms (SMPs) are not “mere intermediaries” in a worthwhile effort to convey the magnitude of platforms’ influence on public information.
Caitlin Petre, Nicole Weber
doaj  

Limited Availability and Higher Cost of Gluten-Free Foods Continue in the United Kingdom: A Comparative Follow-Up Over More Than a Decade. [PDF]

J Hum Nutr Diet
McInnes H, Klapan L, Moore U, Singh J, Whelan K.   +4 more
europepmc   +1 more source

Hannaford Supermarkets: Stewardship & Innovation [PDF]

, 2015
Jaidka, Ravdeep
core   +1 more source

No App, No Entry: Conceptualizing Digital Technology Captivity in Service Access

Psychology &Marketing, EarlyView.
ABSTRACT We introduce Digital Technology Captivity (DTC), a form of consumer vulnerability that arises when digital technologies become the mandatory gateway to essential services. When access is tied to systems that feel unfamiliar, complex, or intimidating—and when preferred alternatives are limited—consumers may experience heightened vulnerability ...
Carolyn Wilson‐Nash, Rob Angell, Yuanming Qiu, Ismini Pavlopoulou, Dimitrios Kolyperas   +4 more
wiley   +1 more source

Supermarket nutritionists' perspectives, views, and experiences on affordability interventions to support healthier and more environmentally sustainable food purchasing in UK retail settings. [PDF]

Front Nutr
Stone RA, Brown A, Douglas F, Greatwood H, Griffiths C, Hunter E, Johnstone AM, Lonnie M, Morris M, Skeggs H, Hardman CA.   +10 more
europepmc   +1 more source