The thin line between tradition and well-being: Consumer responds to health and typicality attributes for dry-cured ham
Consumers generally perceive traditional foods as high-quality products, but at the same
time, they are increasingly looking for healthier, more nutritious, and affordable products …
time, they are increasingly looking for healthier, more nutritious, and affordable products …
Quality attributes and harmful components of cured meats: Exploring the attitudes of Italian consumers towards healthier cooked ham
In recent decades, processed meat consumers have drastically revised their consumption
patterns and have gained an increasing awareness of related health concerns. Although …
patterns and have gained an increasing awareness of related health concerns. Although …
Consumers' preferences for processed meat: a best–worst scaling approach in three European countries
Processed meat products are a staple part of the typical European diet. Product packaging
can include a considerable amount of information and, with other intrinsic and extrinsic …
can include a considerable amount of information and, with other intrinsic and extrinsic …
Harmful compounds and willingness to buy for reduced-additives salami. An outlook on Italian consumers
The consumption pattern of salami has been subjected to relatively widespread attention by
academician, but few studies concerning the health implications of salami consumption …
academician, but few studies concerning the health implications of salami consumption …
Consumers' preferences for processed meat
Processed meat products are a staple part of the typical European diet. Product packaging
can include a considerable amount of information and, with other intrinsic and extrinsic …
can include a considerable amount of information and, with other intrinsic and extrinsic …
Development of oyster mushroom powder incorporated noodles with wheat, chickpea, and corn flour
XY Ng, AKS Lejaniya, LL Carolyn… - Journal of Culinary …, 2024 - Taylor & Francis
The study aimed to develop noodles with the incorporation of varying degrees of oyster
mushroom powder (0%, 5%, 10%, and 15% w/w). Proximate analysis (Protein, fiber, fat, ash …
mushroom powder (0%, 5%, 10%, and 15% w/w). Proximate analysis (Protein, fiber, fat, ash …
[PDF][PDF] Ideal sensory profile for the cabanossi with llama meat (Lama glama) from three feeding systems using the CATA method (Check-all-that-apply).
M Ramos, O Jordán, M Silva-Jaimes, B Salvá-Ruíz… - 2021 - researchgate.net
Food development involves the usage of rapid sensory tools that allows for exploring
consumer perceptions. The ideal sensory profile of cabanossi with llama meat from three …
consumer perceptions. The ideal sensory profile of cabanossi with llama meat from three …
Perfil sensorial ideal para el cabanossi con carne de llama (Lama glama) de tres sistemas de alimentación usando el método CATA (Check-all-that-apply)
M Ramos, O Jordán, M Silva-Jaimes… - Scientia …, 2021 - scielo.org.pe
El desarrollo de alimentos involucra el uso de herramientas sensoriales rápidas y que
permitan explorar la percepción del consumidor. Se determinó el perfil sensorial ideal de …
permitan explorar la percepción del consumidor. Se determinó el perfil sensorial ideal de …
Understanding the market landscape and consumption behaviour: a case study
HL Bhaskar - … Journal of Business Innovation and Research, 2021 - inderscienceonline.com
The main purpose of this study is to get an insight regarding buying and eating habit of
Pulse candy by consumers as well as retailers perspective of selling the Pulse candy. In …
Pulse candy by consumers as well as retailers perspective of selling the Pulse candy. In …