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1. How perceived communication source and food value stimulate purchase intention of organic food: An examination of the stimulus-organism-response (SOR) model

Author:
Sultan, Parves; Wong, Ho Yin; Azam, Md Shah
Source:
Journal of cleaner production 2021 v.312 pp. 127807
ISSN:
0959-6526
Subject:
nutritive value,   etc   ; equations; models; organic foods; surveys;     Show all 5 Subjects
Abstract:
... This study aims to examine how marketing communication channels for organic food (MCOF) and perceived organic food values (OFV) stimulate organic food consumers’ behavioural intentions (BI) within the stimulus-organism-response (S–O-R) framework. The online survey resulted in 1011 responses, and data were statistically investigated, employing the partial least squares structural equation modelling ...
DOI:
10.1016/j.jclepro.2021.127807

2. Digital food marketing to children: How an influencer's lifestyle can stimulate healthy food choices among children

Author:
De Jans, Steffi; Spielvogel, Ines; Naderer, Brigitte; Hudders, Liselot
Source:
Appetite 2021 v.162 pp. 105182
ISSN:
0195-6663
Subject:
nutritive value,   etc   ; appetite; healthy diet; sedentary lifestyle;     Show all 4 Subjects
Abstract:
... While influencer marketing has been shown to be effective at promoting food low in nutritional value among children, it is less clear whether influencers can also be used to promote healthy nutrition. This article reports on the results of an experimental study on whether and how influencer marketing on Instagram can be deployed to stimulate healthy eating behavior among children. In particular, t ...
DOI:
10.1016/j.appet.2021.105182

3. Effect of Addition of Fibres and Polyphenols on Properties of Chocolate – A Review

Author:
Barišić, Veronika; Jozinović, Antun; Flanjak, Ivana; Šubarić, Drago; Babić, Jurislav; Miličević, Borislav; Jokić, Stela; Grgić, Ivanka; Ačkar, Đurđica
Source:
Food reviews international 2021 v.37 no.3 pp. 225-243
ISSN:
1525-6103
Subject:
nutritive value,   etc   ; chocolate; foods; polyphenols; sugars;     Show all 5 Subjects
Abstract:
... Chocolate is a product that has a high content of fat and sugar. The addition of fibers and polyphenols in chocolate is increasingly being applied and studied in recent years. Since chocolate is a food product that has sensitive rheological properties, any addition of components that are not part of the standard recipe may have a significant influence on physical, chemical and sensory properties. ...
DOI:
10.1080/87559129.2019.1701008

4. WITHDRAWN: Enzymatic hydrolysis effects on immunoreactivity and nutritional quality of natural cow milk

Author:
Liang, Xiaona; Cheng, Jiao; Sun, Jing; Yang, Mei; Luo, Xue; Yang, Hui; Wu, Junrui; Wang, Zongzhou; Yue, Xiqing; Zheng, Yan
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 pp. 110927
ISSN:
0023-6438
Subject:
nutritive value,   etc   ; enzymatic hydrolysis; immune response; milk;     Show all 4 Subjects
Abstract:
... This article has been withdrawn at the request of the authors. The Publisher apologizes for any inconvenience this may cause.The full Elsevier Policy on Article Withdrawal can be found at https://www.elsevier.com/about/our-business/policies/article-withdrawal ...
DOI:
10.1016/j.lwt.2021.110927

5. The impact of the Nutri-Score front-of-pack nutrition label on purchasing intentions of unprocessed and processed foods: post-hoc analyses from three randomized controlled trials

Author:
Egnell, Manon; Galan, Pilar; Fialon, Morgane; Touvier, Mathilde; Péneau, Sandrine; Kesse-Guyot, Emmanuelle; Hercberg, Serge; Julia, Chantal
Source:
Theinternational journal of behavioral nutrition and physical activity 2021 v.18 no.1 pp. 38
ISSN:
1479-5868
Subject:
nutritive value,   etc   ; nutrition labeling; physical activity; public health;     Show all 4 Subjects
Abstract:
... BACKGROUND: The Nutri-Score summary graded front-of-pack nutrition label has been identified as an efficient tool to increase the nutritional quality of pre-packed food purchases. However, no study has been conducted to investigate the effect of the Nutri-Score on the shopping cart composition, considering the type of foods. The present paper aims to investigate the effect of the Nutri-Score on th ...
DOI:
10.1186/s12966-021-01108-9

6. Which meat (substitute) to buy? Is front of package information reliable to identify the healthier and more natural choice?

Author:
Petersen, Thies; Hartmann, Monika; Hirsch, Stefan
Source:
Food quality and preference 2021 v.94 pp. 104298
ISSN:
0950-3293
Subject:
nutritive value,   etc   ; databases; ethics; markets; poultry meat; red meat;     Show all 6 Subjects
Abstract:
... Environmental, ethical and health concerns have damaged the image of meat products for some consumer groups. As a result, the relevance of meat substitutes (MS) and the labelling of credence attributes has increased. However, it is unclear whether MS do indeed make the grade regarding nutritional quality when compared to meat and whether the Front-of-package (FOP) labelling provides reliable infor ...
DOI:
10.1016/j.foodqual.2021.104298

7. A combined Nutri-Score and ‘Eco-Score’ approach for more nutritious and more environmentally friendly food choices? Evidence from a consumer experiment in Belgium

Author:
De Bauw, Michiel; Matthys, Christophe; Poppe, Veerle; Franssens, Samuel; Vranken, Liesbet
Source:
Food quality and preference 2021 v.93 pp. 104276
ISSN:
0950-3293
Subject:
nutritive value,   etc   ; beef consumption; environmental impact; persuasion; pork; Belgium;     Show all 6 Subjects
Abstract:
... The application of Nutri-Score on food products is ubiquitous throughout Europe and studies demonstrating its potential to stimulate healthier food choices are accumulating. At the same time, a strong need exists to evenly harmonize and activate the communication of environmental impacts on food products, in synergy with the Nutri-Score. This raises the question of whether the Nutri-Score could be ...
DOI:
10.1016/j.foodqual.2021.104276

8. Nutritional value and biological properties of Chilean wild and commercial edible mushrooms

Author:
Jacinto-Azevedo, Benicio; Valderrama, Natalia; Henríquez, Karem; Aranda, Mario; Aqueveque, Pedro
Source:
Food chemistry 2021 v.356 pp. 129651
ISSN:
0308-8146
Subject:
nutritive value,   etc   ; antioxidant activity; antioxidants; carbohydrates; crude protein; food chemistry;     Show all 6 Subjects
Abstract:
... The nutritional value and biological properties of 24 samples of Chilean edible mushrooms were evaluated. The nutritional value was determined by measuring moisture, protein, fat, ash and carbohydrate contents. The biological activity was determined by using antibacterial, antifungal and antioxidant tests. The mushrooms showed high total carbohydrate (83.65–62.97 g/100 g dw) and crude protein (23. ...
DOI:
10.1016/j.foodchem.2021.129651

9. Cold plasma technique as a pretreatment for drying fruits: Evaluation of the excitation frequency on drying process and bioactive compounds

Author:
Loureiro, Andria da C.; Souza, Francisca das C. do A.; Sanches, Edgar A.; Bezerra, Jaqueline de A.; Lamarão, Carlos Victor; Rodrigues, Sueli; Fernandes, Fabiano A.N.; Campelo, Pedro H.
Source:
Food research international 2021 v.147 pp. 110462
ISSN:
0963-9969
Subject:
nutritive value,   etc   ; antioxidants; carotenoids; cold; color; diffusivity; food research;     Show all 7 Subjects
Abstract:
... The present work aims to evaluate the effect of different excitation frequency (200, 500 and 800 Hz) of cold plasma technique as a pretreatment for drying tucumã. SEM images showed changes on the pretreated tucumã’s surface, favoring the drying rate and diffusivity of water as well as reducing the drying time. Marginal variation of color and reduced drying time were observed in the samples treated ...
DOI:
10.1016/j.foodres.2021.110462

10. Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems

Author:
Noordraven, Laura E.C.; Bernaerts, Tom; Mommens, Lore; Hendrickx, Marc E.; Van Loey, Ann M.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.146 pp. 111409
ISSN:
0023-6438
Subject:
nutritive value,   etc   ; chickpeas; cold; flour; microstructure; potato starch; starch; viscosity;     Show all 8 Subjects
Abstract:
... Present study aimed to obtain insight into the impact of microstructure on the thickening potential of chickpea flours. Three different flour types (non-gelatinised open cell flour (NG-O), pre-gelatinised closed cell flour (PG-C) and pre-gelatinised open cell flour (PG-O)) were compared. All flours clearly exhibited their own characteristic rheological behaviour. Both open cell flours achieved sim ...
DOI:
10.1016/j.lwt.2021.111409

11. Frequent consumption of sap suggests that omnivory is widespread among Australian geckos

Author:
Edwards, Corrine; Cornwell, William; Letnic, Mike
Source:
Die Naturwissenschaften 2021 v.108 no.2 pp. 14
ISSN:
0028-1042
Subject:
nutritive value,   etc   ; Acacia victoriae; Gekkonidae; animals; omnivores; photography; sap;     Show all 7 Subjects
Abstract:
... The diets of many animals are influenced by resource availability, competition, and evolutionary selected traits enabling the utilization of palatable foods. Omnivores are species that maintain their macronutrient balance by supplementing highly abundant but poor nutritional quality food items, with sporadically available but high nutritional quality food items. Although there are anecdotal observ ...
DOI:
10.1007/s00114-021-01720-6

12. Separation of aggregated β-lactoglobulin with optimised yield in a decanter centrifuge

Author:
Haller, Nicole; Greßlinger, Andreas Stefan; Kulozik, Ulrich
Source:
International dairy journal 2021 v.114 pp. 104918
ISSN:
0958-6946
Subject:
nutritive value,   etc   ; flocculation; fractionation; heat treatment; pH; whey protein;     Show all 6 Subjects
Abstract:
... The interest in individual whey protein fractions, especially the main proteins α-lactalbumin and β-lactoglobulin, has been growing due to their unique nutritional value and their exceptional technofunctional properties. Various fractionation and purification methods have been published. However, none of them achieved highest purity, maximal recovery, and transferability to industrial scale. This ...
DOI:
10.1016/j.idairyj.2020.104918

13. The global burden of chronic and hidden hunger revisited: New panel data evidence spanning 1990–2017

Author:
Lenaerts, Bert; Demont, Matty
Source:
Global food security 2021 v.28 pp. 100480
ISSN:
2211-9124
Subject:
nutritive value,   etc   ; food security; gender; hunger; issues and policy;     Show all 5 Subjects
Abstract:
... Gödecke, Stein and Qaim (2018) (GSQ) recently analysed the 1990–2010 trend and determinants of the global burden of chronic and hidden hunger. We reanalyse and extend GSQ's study and demonstrate that after 2010, significant reductions in the burden of hunger were achieved. In contrast with GSQ, we find that (i) hidden hunger is more prevalent than chronic hunger; (ii) cereal availability and the s ...
DOI:
10.1016/j.gfs.2020.100480

14. The role of edible insects to mitigate challenges for sustainability

Author:
Guiné, Raquel P. F.; Correia, Paula; Coelho, Catarina; Costa, Cristina A.
Source:
Open Agriculture 2021 v.6 no.1 pp. 24-36
ISSN:
2391-9531
Subject:
nutritive value,   etc   ; agriculture; animal proteins; commercialization; feeds; foods; gastronomy;     Show all 7 Subjects
Abstract:
... This review is focused on the utilization of insects as a new opportunity in food and feed products, including their commercialization both in traditional and new markets. It has been suggested that insects are considerably more sustainable when compared with other sources of animal protein, thus alleviating the pressure over the environment and the planet facing the necessity to feed the world po ...
DOI:
10.1515/opag-2020-0206

15. Exploring the metabolic changes in sweet potato during postharvest storage using a widely targeted metabolomics approach

Author:
Ren, Lei; Zhang, Tingting; Wu, Haixia; Ge, Yuxin; Zhao, Xuehong; Shen, Xiaodie; Zhou, Wuyu; Wang, Tianlong; Zhang, Yungang; Ma, Daifu; Wang, Aimin
Source:
Journal of food processing and preservation 2021 v.45 no.2 pp. e15118
ISSN:
0145-8892
Subject:
nutritive value,   etc   ; catabolism; cultivars; metabolites; metabolomics; postharvest storage; sweet potatoes;     Show all 7 Subjects
Abstract:
... Sweet potato is a globally important tuber crop valued for its high nutritional value. Following harvesting, the tubers are typically stored for up to several months, but little is known about the changes in global metabolites during this period. Here, a widely targeted metabolomics approach was used to analyze the metabolic changes in three sweet potato cultivars with different flesh colors durin ...
DOI:
10.1111/jfpp.15118

16. Stingless bee honey (Hymenoptera, Apidae, Meliponini): a review of quality control, chemical profile, and biological potential

Author:
Souza, Edineide Cristina A.; Menezes, Cristiano; Flach, Adriana
Source:
Apidologie 2021 v.52 no.1 pp. 113-132
ISSN:
0044-8435
Subject:
nutritive value,   etc   ; Apis mellifera; honey; quality control; stingless bees; trade;     Show all 6 Subjects
Abstract:
... Products made by bees are well-known for their beneficial properties and nutritional value. This association has been proven by scientific studies that describe their composition and biological activities. The aim of this study is to portray the state of the art on research regarding stingless bee honey. The search for standards that guide the trade of these products is still portrayed as a future ...
DOI:
10.1007/s13592-020-00802-0

17. The application of PEF technology in food processing and human nutrition

Author:
Nowosad, Karolina; Sujka, Monika; Pankiewicz, Urszula; Kowalski, Radosław
Source:
Journal of food science and technology 2021 v.58 no.2 pp. 397-411
ISSN:
0022-1155
Subject:
nutritive value,   etc   ; food production; functional foods; human nutrition; sensory properties;     Show all 5 Subjects
Abstract:
... During the last decades, many novel techniques of food processing have been developed in response to growing demand for safe and high quality food products. Nowadays, consumers have high expectations regarding the sensory quality, functionality and nutritional value of products. They also attach great importance to the use of environmentally-friendly technologies of food production. The aim of thi ...
DOI:
10.1007/s13197-020-04512-4

18. Effect of dynamic high pressure microfluidization treatment on physical stability, microstructure and carotenoids release of sea buckthorn juice

Author:
Abliz, Arzigül; Liu, Jinfang; Mao, Like; Yuan, Fang; Gao, Yanxiang
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.135 pp. 110277
ISSN:
0023-6438
Subject:
nutritive value,   etc   ; Hippophae rhamnoides; bioavailability; homogenization; juices; microstructure; particle size;     Show all 7 Subjects
Abstract:
... During the sea buckthorn juice production, poor physical stability and loss of bioactive substances will reduce the nutritional and commodity value of product. In this study, the sea buckthorn juice was subjected to dynamic high pressure microfluidization (DHPM) treatment with different pressures (50, 75, 100, 125, and 150 MPa) and different passes (1, 2 and 3). The effect on physical and chemical ...
DOI:
10.1016/j.lwt.2020.110277

19. Reducing food loss and waste: Five challenges for policy and research

Author:
Cattaneo, Andrea; Sánchez, Marco V.; Torero, Máximo; Vos, Rob
Source:
Food policy 2021 v.98 pp. 101974
ISSN:
0306-9192
Subject:
nutritive value,   etc   ; food loss; food policy; income; supply chain; wastes;     Show all 6 Subjects
Abstract:
... Despite broad agreement in policy circles on the need to reduce food loss and waste (FLW), considerable gaps in information still exist. This paper identifies policy-relevant information gaps, summarizes recent research that tries to fill these gaps and identifies five challenges for researchers, policymakers and practitioners in reducing FLW. The five challenges identified are: (i) measuring and ...
DOI:
10.1016/j.foodpol.2020.101974

20. The efficacy of ‘high in’ warning labels, health star and traffic light front-of-package labelling: an online randomised control trial

Author:
Vanderlee, Lana; Franco-Arellano, Beatriz; Ahmed, Mavra; Oh, Angela; Lou, Wendy; L’Abbé, Mary R
Source:
Public health nutrition 2021 v.24 no.1 pp. 62-74
ISSN:
1475-2727
Subject:
nutritive value,   etc   ; health education; mobile telephones; nutrition; public health;     Show all 5 Subjects
Abstract:
... To examine the impact of front-of-package (FOP) labels on perceived healthfulness, purchasing intentions and understanding of common FOP systems. A parallel, open-label design randomised participants to different FOP labelling conditions: ‘high in’ warning labels (WL), multiple traffic light labelling (TLL), health star ratings (HSR) (all displayed per serving) or control with no interpretive FOP ...
DOI:
10.1017/S1368980020003213