Published: Jan. 1, 2024
Language: Английский
Aquaculture International, Journal Year: 2025, Volume and Issue: 33(2)
Published: Jan. 22, 2025
Language: Английский
Citations
2
Physiologia Plantarum, Journal Year: 2024, Volume and Issue: 176(3)
Published: May 1, 2024
Abstract Microalgae provide a potential new food resource for sustainable human nutrition. Many microalgae species can produce high content of total protein with balanced composition essential amino acids, healthy oils rich in polyunsaturated fatty carotenoids, fibers, and vitamins. These components be made available via unprocessed or refined as individual ingredients. In either case, if added to foods, may affect taste, smell, texture, appearance. This review focuses on how consumer acceptance foods — such accessed the world sensory science by bringing together examples from recent surveys. The main aim is obtain an overview attitude towards ingredient Europe. overarching finding suggests that European consumers generally find acceptable ingredients products. However, there prevailing preference keeping inclusion levels low, primarily attributed vivid green color algae impart items upon addition. Additionally, tend favor taste freshwater over marine species, often latter's pronounced fishy flavor less appealing.
Language: Английский
Citations
8
Fermentation, Journal Year: 2024, Volume and Issue: 10(6), P. 304 - 304
Published: June 7, 2024
Naturally colored fermented foods currently represent the trend toward a global demand for healthier products. This work produced naturally blue and green ice creams using C-phycocyanin (C-PC) spirulina residual biomass (RB). The were assessed based on microbiological analysis, color stability over 6 months, antioxidant activity before after in vitro digestion, sensory evaluation. Considering microorganisms that must be analyzed accordance with Brazilian legislation, no growth was detected during storage period. L*, a*, b* maintained according to expected colors. intoned shelf life (SC-PC *b −9.46 −19.44 MC-PC from −9.87 −18.04). of SC-PC SRB increased 15.4 41.3 15.3 38.0 µM TE/g, respectively, bioaccessibility analysis. C-PC cream’s appearance received highest rating, 70.26% volunteers expressing strong preference, highlighting its attractiveness. However, there significant differences compared control samples acceptance. RB cream presented lower results flavor but moderate Thus, these their biological potential.
Language: Английский
Citations
7
Frontiers in Psychology, Journal Year: 2024, Volume and Issue: 15
Published: April 23, 2024
Objective This study aims to disclose and compare meat consumer segments in Switzerland Vietnam, which differ terms of their socioeconomic cultural settings (the former is a developed country, the latter an emerging one) develop set segment-specific recommendations that might be applied consumption comparable contexts, is, other countries economies. Methods Data were collected through two online surveys: one for Swiss residents from randomly selected households Vietnamese urban recruited via snowball sampling. The final sample size was N = 643 616 Vietnam. Hierarchical cluster analyses followed by K-means revealed five distinct clusters both countries. Results Three common countries: lovers (21% 19% Vietnam), proactive consumers (22% 14% Vietnam) suggestible (19% 25% Vietnam). Two specific each namely traditional (19%) basic (21%) confident (16%) anxious (26%) Conclusion Relying on voluntary actions, nudging techniques, private initiatives consumers’ sense responsibility will certainly useful but nevertheless insufficient achieve planetary health diet within given timeframe 2030 Agenda Sustainable Development). Governments have no choice activate all levers sphere influence – including regulatory measures oblige sector actors commit imposed them. A binding international agenda with objectives judicious approach. Unlike most previous studies, focused intensity frequency or type segment consumers, our approach, based psychographic profiles, allows identification share drivers barriers thus development better-targeted reduce consumption.
Language: Английский
Citations
4
Chemosphere, Journal Year: 2024, Volume and Issue: 363, P. 142868 - 142868
Published: July 18, 2024
In this study, laboratory-scale cultivation of T. chuii and D. tertiolecta was conducted using Conway, F/2, TMRL media to evaluate their biochemical composition economic costs. The highest cell density (30.36 × 10
Language: Английский
Citations
4
Future Foods, Journal Year: 2025, Volume and Issue: unknown, P. 100602 - 100602
Published: March 1, 2025
Language: Английский
Citations
0
Health Marketing Quarterly, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 19
Published: March 16, 2025
Segmentation avoids "one size fits all" approach acknowledging that people differ in their needs and wants. This study applied segmentation during co-design to develop ideas for a healthy eating program Australian Defence Force (ADF) personnel. Three sessions were conducted with 73 ADF trainees uncover segment-preferred solutions encourage eating. The segments provided different co-designed programs emphasising the need tailored strategies. demonstrates how can be built into process segmented preferences program. findings confirm should health marketing ensuring effective resource allocation.
Language: Английский
Citations
0
International Journal of Gastronomy and Food Science, Journal Year: 2024, Volume and Issue: 37, P. 100974 - 100974
Published: June 13, 2024
The aim of this study was to identify factors that influence consumers' willingness purchase and consume microalgae-based foods. Data from an online survey (n = 583) conducted in Switzerland were analysed using multiple linear regression. model revealed the consumers interested purchasing consuming foods had low scepticism towards new food technologies, believed high meat production consumption negatively impact sustainability protecting environment. results contribute existing literature assist industry gastronomy sector reaching target consumer groups.
Language: Английский
Citations
3
Molecules, Journal Year: 2024, Volume and Issue: 29(22), P. 5387 - 5387
Published: Nov. 15, 2024
With population growth expected in the near future and planet’s limited resources, alternative food sources are already being looked for. In this context, spirulina is called of due to its rich nutritional composition. This blue–green alga primarily a valuable source protein (55–70%) containing all essential amino acids. composition, it also contains unsaturated fatty acids, minerals, vitamins, pigments, including protein–pigment complex—phycocyanin. Due high content complete minerals such as iron calcium, an excellent addition diets, especially those vegans vegetarians. Despite several limitations use spirulina, distinctive marine flavour, low consumer awareness, or relatively price, scientists attempting enrich many products with microalga. supported not only by improved composition fortified product but spirulina’s impact on sustainable production. Therefore, review aims create attention presenting health-promoting potential great significance.
Language: Английский
Citations
3
Food Bioscience, Journal Year: 2024, Volume and Issue: unknown, P. 105390 - 105390
Published: Nov. 1, 2024
Language: Английский
Citations
2