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Consumer Acceptance and Preference for Camel Milk in Selected European and Mediterranean Countries
(MDPI, 2022-11-20)
In this paper, we analyse consumer acceptance, preferences and attitudes to camel milk based on a cross-country study based on qualitative focus groups with consumers. Outside the main consumption ...
Making Full Use of Qualitative Data to Generate New Fish Product Ideas through Co-Creation with Consumers: A Methodological Approach
(MDPI, 2022-07-31)
Co-creation is a process that directly involves different stakeholders in the idea generation phase of a new product development process. A pool of 112 new aquaculture fish product ideas was obtained ...
Influence of pork liver drying on ferrochelatase activity for zinc protoporphyrin formation
(Elsevier, 2022-10-27)
Pork liver contains an endogenous enzyme, ferrochelatase (FeCH), which catalyses the formation of zinc protoporphyrin (ZnPP), a natural pigment of great interest for the meat industry. The aim of this ...
Transmission of antimicrobial resistance (AMR) during animal transport
(Wiley Open Access, 2022-10-25)
The transmission of antimicrobial resistance (AMR) between food-producing animals (poultry, cattle and pigs) during short journeys (< 8 h) and long journeys (> 8 h) directed to other farms or to the ...
Co-Creation with Consumers for Packaging Design Validated through Implicit and Explicit Methods: Exploratory Effect of Visual and Textual Attributes
(MDPI, 2022-04-19)
Packaging is no longer a mere structural element that only aims to preserve foods, but it is
also a powerful marketing tool able to affect product perception, purchase decision and consumers’
food ...
Algae as Nutritional and Functional Food Sources
(MDPI, 2022-12-26)
Algae are a large and diverse group of autotrophic eukaryotic and photosynthetic aquatic organisms [1]. They can be divided into multi-cellular seaweeds, and unicellular microalgae (including cyanobacteria) ...
Safe food for infants: An EU-China project to enhance the control of safety risks raised by microbial and chemical hazards all along the infant food chains
(Elsevier, 2022-05-02)
The EU-project SAFFI targets food for EU's 15 million and China's 45 million children under the age of three. It aims at developing an integrated approach to enhance the identification, assessment, ...
Evaluation of water-assisted UV-C light and its additive effect with peracetic acid for the inactivation of Listeria monocytogenes, Salmonella enterica and murine norovirus on whole and fresh-cut strawberries during shelf-life
(Wiley, 2022-04-04)
BACKGROUND: The purpose of the present study was to examine the inactivation of Salmonella enterica (50 ∼L; 109 CFU g−1),
Listeria monocytogenes (50 ∼L; 109 CFU g−1), and murine norovirus (MNV-1; 50 ...
Use and Understanding of Nutrition Labels: Impact of Diet Attachment
(MDPI, 2022-06-28)
Food labels may have an important function in communicating nutrition information and have considerable potential to influence food choice and dietary behavior. Therefore, the aim of this study was to ...
Development of added-value culinary ingredients from fish waste: Fish bones and fish scales
(Elsevier, 2022-12-23)
Around 10% of the global fish catch (>90 million tonnes) is currently discarded, while by-products in fisheries account for up to 70% of the whole fish weight. From these, fish bones and scales represent ...