Study on the evaluation method of cigarette astringency in the simulated oral environment DOI

Xiaofei Song,

Shanhua Qian, Hui Li

et al.

Journal of Texture Studies, Journal Year: 2024, Volume and Issue: 55(3)

Published: May 4, 2024

Abstract Cigarettes with pronounced astringency can diminish consumers' enjoyment. However, due to the complex composition of cigarettes, quantifying intensity accurately has been challenging. To address this, research was conducted develop a method for assessing in simulated oral environment. The four cigarette brands determined using standard sensory evaluation method. mainstream smoke absorbing solution (MS) prepared by simulating smoking process, and its physicochemical properties (such as total phenol content pH levels) were analyzed. lubrication five solutions tested MFT‐5000 wear tester, factors influencing examined. findings showed that MS positively negatively correlated intensity, respectively. Particularly, significantly correlation coefficient affected load speed during testing. study concluded friction more reliable measure extent cigarettes than MS, offering new insights into development high‐grade cigarettes.

Language: Английский

Analyzing consumer trends in functional foods: A cluster analysis approach DOI Creative Commons

Filippo Sgroi,

Caterina Sciortino, Amparo Baviera‐Puig

et al.

Journal of Agriculture and Food Research, Journal Year: 2024, Volume and Issue: 15, P. 101041 - 101041

Published: Feb. 10, 2024

This article delves into an analysis of consumer behavior towards functional foods, utilizing a cluster approach. To gather data, structured online questionnaire was employed, employing non-probabilistic convenience sampling method. The study focused on the region Sicily, Italy, to provide localized perspective preferences and behaviors related foods. Our research findings indicate that consumption frequency foods are influenced by various socio-demographic factors, including age, gender, income, urban population density, specific Sicilian context. responses highlighted unique patterns in within this region, shedding light factors shaping demand for Sicily. Furthermore, it is worth noting other significant determinants also play role choices regarding these Factors such as level product knowledge contribute variations patterns, providing nuanced understanding landscape. As result our study, potential policy briefs could be developed inform regional health initiatives marketing strategies. These recommendations might include targeted education campaigns, collaboration with local producers enhance knowledge, development policies support affordability accessibility market. In conclusion, underscores existence promising market opportunities food enterprises food's domain

Language: Английский

Citations

22
The Utilization of Biopolymer Hydrogels to Encapsulate and Protect Probiotics in Foods DOI
Great Iruoghene Edo, Alice Njolke Mafe, Patrick Othuke Akpoghelie

et al.

Process Biochemistry, Journal Year: 2025, Volume and Issue: unknown

Published: March 1, 2025

Language: Английский

Citations

4
Understanding the Dynamics of e-WOM in Food Delivery Services: A SmartPLS Analysis of Consumer Acceptance DOI Creative Commons
Daniel Boldureanu, Ioana Guțu, Gabriela Boldureanu

et al.

Journal of theoretical and applied electronic commerce research, Journal Year: 2025, Volume and Issue: 20(1), P. 18 - 18

Published: Jan. 25, 2025

The evidence on e-commerce rapidly adopting and expanding has led to a high degree of changes in consumer behavior, with food delivery platforms playing pivotal role the digital economy. current study highlights interplay between perception, acceptance, electronic word mouth (e-WOM) assessed context chain. By integrating latent variables, such as trust, purchase intentions, perceived usefulness, psychological distance, explores e-WOM influencing perception acceptance within services. Data collection analysis implied qualitative approach by issuing an online survey gathering 835 valid responses, further quantitatively through structural equation modelling. data reveal validity two general hypotheses, according which is positively connected influence was added. stresses importance for chains gain insight implement strategies based its peers’ suggestions recommendations. research actively contributes theoretical discourse chain management related consumers’ experience, order competitively position it markets well global industry.

Language: Английский

Citations

3
Understanding consumer acceptance of 3D-printed food in Japan DOI Creative Commons
Yuna Seo,

Ryoma Shigi

Journal of Cleaner Production, Journal Year: 2024, Volume and Issue: 454, P. 142225 - 142225

Published: April 23, 2024

Language: Английский

Citations

9
Effects of Edible Organic Acid Soaking on Color, Protein Physicochemical, and Digestion Characteristics of Ready-to-Eat Shrimp upon Processing and Sterilization DOI Creative Commons

Chao Guo,

Ying-Chen Fan,

Zixuan Wu

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(3), P. 388 - 388

Published: Jan. 24, 2024

Soft-packed ready-to-eat (RTE) shrimp has gradually become popular with consumers due to its portability and deliciousness. However, the browning caused by high-temperature sterilization is a non-negligible disadvantage affecting sensory quality. RTE processed through “boiling + vacuum soft packing high temperature pressure sterilization”. Ultraviolet-visible (UV) spectroscopy CIELAB color measurement showed that phytic acid (PA) lactic (LA), PA citric (CA), LA CA soaking before cooking alleviated browning, as well UVabsorbance index (BI). Meanwhile, UV fluorescence organic reduced content of carbonyl, dityrosine, disulfide bonds, surface hydrophobicity, protein solubility, but promoted free sulfhydryl aggregation. in vitro digestion simulations unexpectedly inhibited degree hydrolysis digestibility. This study provides basis for application acids protectors aquatic muscle product.

Language: Английский

Citations

6
Incorporation of fish and fishery waste into food formulations: A review with current knowledge DOI
Nikheel Bhojraj Rathod, Duygu Ağagündüz, Yeşim Özoğul

et al.

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 148, P. 104517 - 104517

Published: April 26, 2024

Language: Английский

Citations

6
Acceptance of 3D printed foods among senior consumers in Japan DOI Creative Commons

Ryoma Shigi,

Yuna Seo

Food Quality and Preference, Journal Year: 2024, Volume and Issue: 118, P. 105213 - 105213

Published: May 7, 2024

The soft texture and customizable nutrient composition of 3D printed foods hold promise for sustainable food supply health promotion. This study focuses on their potential in dietary management senior consumers, emphasizing the crucial aspects enjoyment nutritional adequacy. Employing structural equation modeling cluster analysis, this aims to analyze factors influencing acceptance profile consumer segments among consumers Japan. Findings highlight significance consumers' environmental consciousness, which, mediated by perception usefulness, plays a pivotal role fostering products. We also demonstrated that trend-sensitivity influences willingness purchase through mediation awareness printing technology perceived suggesting these might significantly affect intention. consistently appeared profiles exhibiting relatively strong foods. elucidates providing insights adoption novel technologies.

Language: Английский

Citations

5
Emerging alternative food protein sources: production process, quality parameters, and safety point of view DOI
Anandu Chandra Khanashyam, M. Anjaly Shanker, Karthik Sajith Babu

et al.

Critical Reviews in Biotechnology, Journal Year: 2024, Volume and Issue: 45(1), P. 1 - 22

Published: May 14, 2024

The rise in the global population has increased demand for dietary food protein. Strategies to maximize agricultural and livestock outputs could strain land freshwater supply contribute substantial negative environmental impacts. Consequently, there been an emphasis on identifying alternative sources of edible proteins that are more sustainable, ethical, healthy. This review provides a critical report future protein including: plant, cultured meat, insect, microbial, as traditional animal-based sources. technical challenges associated with production process discussed. most important quality parameters proteins, such as: composition digestibility, allergenicity, functional sensory attributes, safety regulations have documented. Lastly, direction conclusion made trends. However, further regulatory norms need develop safe consumption distribution around world.

Language: Английский

Citations

4
Determinants of the intention to purchase sustainable beer: Do gender and type of sustainable solution matter? DOI Creative Commons
Rosa Maria Dangelico, Luca Fraccascia, Serena Strazzullo

et al.

Business Strategy and the Environment, Journal Year: 2024, Volume and Issue: 33(7), P. 6748 - 6772

Published: June 15, 2024

Abstract This paper aims to shed light on the determinants of sustainable products' purchase intention, with a focus beer. Specifically, three related theory planned behavior (i.e., perceived consumer effectiveness, social influence, and environmental concern) two value green utility quality) have been investigated. Five categories environmentally beer considered: referred types ingredients (organic, local, Italian) type packaging (recycled biodegradable). Furthermore, effect gender has investigated for all five above‐mentioned solutions. A survey conducted 790 Italian consumers structural equation modeling (SEM) employed hypothesis testing. Results show that quality, utility, concern influence intention beer, regardless specific solution. Further, results highlight does moderate relationship between quality only solutions (local recycled packaging). Several implications scholars, companies, policymakers are drawn from this study.

Language: Английский

Citations

3
Exploring Microbial Dynamics: The Interaction between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance DOI Creative Commons
João Mota, Alice Vilela

Fermentation, Journal Year: 2024, Volume and Issue: 10(8), P. 421 - 421

Published: Aug. 14, 2024

Port wine vinegar, a product of the esteemed wine, is renowned for its intricate blend flavors and aromas, result complex microbial interactions. This study delves into fascinating world yeast acetic acid bacteria (AAB) interactions during fermentation, which significantly influence vinegar’s chemical composition sensory properties. We specifically investigate role yeasts in fermenting sugars ethanol, process that AAB then converts acid. The impact these on production secondary metabolites, such as gluconic acid, ketones, aldehydes, esters, contribute to unique profile, thoroughly examined. Advanced analytical techniques, including GC-MS e-nose technology, alongside evaluation, are employed assess effects. research underscores significance ethanol tolerance other challenges determining vinegar quality importance optimizing fermentation conditions sustainable practices. findings this underscore strain can enhance market appeal providing valuable insights industry. review also identifies exciting critical areas future research, inspiring further exploration proposing strategies advancing application culinary, health, industrial contexts.

Language: Английский

Citations

3