The word association (WA) technique was used to investigate the perception of two groups
of consumers (72 celiac and 78 non-celiac individuals; 150 in total) to pizza dough (thick or …

Objective: Dietary patterns characterised by high intake of red and processed meat are
associated with detrimental health and environmental outcomes. To better understand how …

ObjectiveTo develop a worked example of product reformulation of a very popular 'junk
food'to meet nutritional guidelines for public health in a ready meal. DesignIndicative survey …

After business hours and at night, the majority of office buildings and educational facilities
often feature a small selection of food, unless a consumer buys takeout. Only unhealthily …

Background: Changing lifestyles have paved the way towards various physiological
dysfunctions. Phytochemicals derived from spices are being widely utilized in diet from …

The objective of this study feasibility of using tomato pomace powder (TPP) as a by-product
from food industry to produce pizza dough were utilized in substituting part of wheat flour …