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Food Labeling: Analysis, Understanding, and Perception
Food Labeling: Analysis, Understanding, and Perception
Autore Martini Daniela
Pubbl/distr/stampa Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Descrizione fisica 1 electronic resource (434 p.)
Soggetto topico Research & information: general
Biology, life sciences
Food & society
Soggetto non controllato nutritional labelling
food choices
comprehension
perception
Dutch consumers
food policies
front-of-pack nutrition label
traffic light
health star
Nutri-Score
reference intake
warning label
serving size
portion size
food labeling
nutrition facts label
back of pack
front of pack
health framing
breakfast cereals
food labelling
nutrition declaration
nutritional quality
gluten free
nutrition and health claims
salt information
salt content
salt label
sodium label
sodium information
nutritional information
nutritional labeling
salt information use
nutrition knowledge
nutrition facts
food cue reactivity
sugar
eye tracking
priming
color
nutrition facts panel
food label
consumer behavior
food decision making
food packaging
food choice
nutrition
front-of-pack labelling
health star rating
nutrition labelling
consumer perception
qualitative research
nutrition labeling
food processing
nutrition policy
Spain
food analysis
dietary sugars
reformulation
organic food
health food
nutrient content claims
health claims
nutrient profile
menu labeling
food and nutrition policy
restaurant chains
energy
obesity
quality carbohydrate
dietary fibre
whole grains
glycemic index
latent class modeling
traditional meat product, mangalica sausage
online nutrition intervention
theory of planned behavior
nutrition labels
consumer attitude
perceived healthiness
product attributes
healthy food
consumer choice
extra virgin olive oil
hedonic price model
country of origin
energy density
children
food supply
front-of-pack label
discretionary
entomophagy
insect-based foods
edible insects
food sustainability
perception of food
novel food
disgust
neophobia
variety seeking
food technology neophobia
consumer studies
behavior
labelling
carbohydrate quality
ICQC
consensus
food label use
front-of-package (FOP) labels
back-of-package (BOP) labels
nutrition claims
choice experiment
willingness to pay (WTP)
consumers' preferences
sustainability label
nutrition and health claim
fish species
allergen labelling
Latin America
packaged food products
supermarket circulars
ultra-processed
pasta
nutritional composition
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Altri titoli varianti Food Labeling
Record Nr. UNINA-9910576888303321
Martini Daniela  
Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Nutrition, Choice and Health-Related Claims
Nutrition, Choice and Health-Related Claims
Autore De Magistris Tiziana
Pubbl/distr/stampa MDPI - Multidisciplinary Digital Publishing Institute, 2020
Descrizione fisica 1 electronic resource (362 p.)
Soggetto non controllato allergen
consumer home-test
cereal grains
non-communicable diseases
health information
trans-fatty acids
health halo
Aragón
nutritional knowledge
WTP
Food Neophobia Scale (FNS)
qualitative
choice architecture
plant extract
organic consumer choices
loglinear analysis
exposure time
purchase intentions
food labelling
functional ingredients
greenhouse gas emissions
non-communicable disease
functional food
food labels
dietary fiber
dining environment
food choices
changes in quality
random forest
local
labeling
segmentation
cluster analysis
nudging
policy
green tea
United Kingdom
health
menu
perceptions
nutritional labels
consumer research
vitamins
quantile regression
nutritional claims
information
market success
red wine
qualified health claim
alcohol content
cross-cultural comparison
health attitudes
environmental information
health consciousness
nutrition claims
health claim
choice experiment
organic dried strawberries
emotional eating
Brexit
claim
food choice
pastries
nutrition claim
a discrete choice-based experiment
trade-offs
campus
sustainability
food neophobia
nutrition
lycopene
nutrient labels
yoghurt
claims
ultra-processed food products
health claims
willingness to pay
changes in prices
binary logistic regression
new product development
carrier foods
consumer behavior
college students
focus groups
clean labels
consumer heterogeneity
consumer
organic
consumer choice
biscuits
packaging
label
portion size
older adult
visual appraisal
willingness to purchase
experimental auction
cancer
consumer preferences
ISBN 3-03928-649-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910404077003321
De Magistris Tiziana  
MDPI - Multidisciplinary Digital Publishing Institute, 2020
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Autore Pasqualone Antonella
Pubbl/distr/stampa Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Descrizione fisica 1 electronic resource (306 p.)
Soggetto topico Research & information: general
Soggetto non controllato extruded products
flaxseed
amaranth
dietary fiber
extrusion-cooking
fortified blended foods (FBFs)
sensory
food aid
extrusion
cereal
legume
infant
child
porridge
sourdough
fiber
amino acids
phenolic compounds
phytic acid
pulses
re-milled semolina
bread
pizza
focaccia
rheological properties
reofermentograph
bioactive compounds
texture
sensory profile
hemp
chickpea
milling by-products
fortified pasta
lactic acid bacteria
nutritional value
antioxidant capacity
sensory properties
functional foods
pigmented wheat
anthocyanins
polyphenols
alpha-amylase inhibition
anti-inflammatory activity
Moringa oleifera
phenolic bioaccessibility
starch digestion
slowly digestible starch
resistant starch
Triticum turgidum L. subsp. durum Desf
NaCl
low-sodium sea salt
Na+ reduction
physico-chemical and textural attributes
sensory evaluation
inulin
bakery products
xanthan gum
leavening agent
coffee silverskin
chemical characterization
toxicological analysis
extreme vertices mixture design
product development
cereal beverage
fermentation
functional
non-alcoholic
health benefits
wholewheat flour
stone milling
roller milling
dough rheology
djulis
food quality
optimization
Taguchi grey relational analysis
texture profile analysis
sensory attributes
protein energy malnutrition
insect
sorghum
wheat
cereal-based ready-to-drink beverage
convenient meal replacement (CMR)
germinated wheat
response surface methodology (RSM)
gamma-amino butyric acid (GABA)
antioxidant properties
almond skins
by-product
upcycling
biscuits
health claims
nutritional composition
Moringa oleifera leaf powder (MOLP)
fortification
consumer acceptability
byproducts
new quality
insects
pasta
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910557693103321
Pasqualone Antonella  
Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui