Results 141 to 150 of about 58,001 (313)

Proglacial lake records of Holocene glacier behaviour and catchment processes in Slettedalen, Northeast Greenland

Journal of Quaternary Science, EarlyView.
ABSTRACT Constraining Arctic catchment response to Holocene climate change is vital for understanding future environments. We present detailed sedimentological, geochemical and grain size end‐member analysis of two Holocene (~7.0 ka to present) lake sequences, S1 and S2, close to Zackenberg, Northeast Greenland.
Kathryn Adamson, Matt Carney, Stamatia Galata, Tom Bishop, Timothy Lane, Vikas Mackevicius, Rochelle Taylor   +6 more
wiley   +1 more source

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

Attitudes and behaviours of consumers towards plant‐based yoghurt alternatives: a cross‐cultural study

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Increased awareness of sustainable food production and vegan, vegetarian and flexitarian diets are driving the growth in dairy substitutes, particularly plant‐based yoghurts. To understand consumer perception or mind‐set and facilitate adoption of plant‐based yoghurt products, a multi‐phase study using both qualitative and ...
Mitali K Gupta, Jeremy J Cottrell, Damir D Torrico, Melindee Hastie, Sally L Gras, Frank R Dunshea, Jing Lei   +6 more
wiley   +1 more source

Human Rights are Animal Rights: The Implications of Ethical Veganism for Human Rights

, 2016
Jeanette Rowley
openalex   +1 more source

Macronutrient and micronutrient profiles of meat types: insights into human health and diet

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Despite considerable advances in global health and nutrition, emerging challenges such as population growth, climate change, and limited natural resources continue to threaten food security. Meat remains an essential component of the human diet, supplying high‐quality proteins, essential amino acids, lipids, vitamins, and minerals necessary ...
Özgül Anitaş, Serap Göncü, Fatma Hepsağ, Nazan Koluman, Yesim Ozogul   +4 more
wiley   +1 more source

Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Plant‐based diets are considered healthier and more sustainable, while solutions are sought to replace saturated fats in foods products. Aquafaba (AF) from chickpea cans was foamed to formulate waffles. AF was concentrated at three dry matter contents.
Cristian Szekely, Andreea Pușcaș, Andruța Elena Mureșan, Vlad Mureșan   +3 more
wiley   +1 more source

Impact of diet adherence on weight and lipids among African American participants randomized to vegan or omnivorous diets [PDF]

Gabrielle Turner‐McGrievy, Sara Wilcox, Edward A. Frongillo, E. Angela Murphy, Yesil Kim, Emily Hu, Nkechi Okpara, Shiba Bailey   +7 more
openalex   +1 more source

"I Feel Like I'm Making a Good Difference to the World": Interviews With Australian Men on Their Motivations to Become Vegan. [PDF]

Health Promot J Austr
Lee MF, Madsen J, Bayes J, McLean CP, Van Elst A, Best T.   +5 more
europepmc   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Motivations for food choices of ovo-lacto vegetarians, vegans and pescovegetarians

, 2022
Bianca Bueno
openalex   +1 more source