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
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Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
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Lo trovi qui: Univ. Federico II | ||
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New Strategies for Innovative and Enhanced Meat and Meat Products |
Autore | Delgado-Pando Gonzalo |
Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
Descrizione fisica | 1 electronic resource (212 p.) |
Soggetto topico |
Research & information: general
Biology, life sciences Technology, engineering, agriculture |
Soggetto non controllato |
oleogel
emulsion gel dry fermented sausages healthier lipid content chia oil olive oil spice ingredient colour ready-to-cook meat preparation meat extenders meat products meat substitutes sustainability plant-based proteins insects by-products pulses mushrooms beef burgers soluble fiber TPA consumer evaluation fatty acid composition Juniperus communis L. essential oil sodium nitrite dry fermented sausage traditional wet market food product's label nutritional information willingness to pay meat authentication triacylglycerols ambient mass spectrometry DNA PCR iota carrageenan chemical composition consumer acceptance descriptive analysis ham ostrich phosphate polysaccharide processed restructured meat sensory profile plant-based meat analog commercial texture vegetable protein texture soy isolate protein methylcellulose phosphate elimination emulsified meat products proteins standardized meat matrix clean label nitrites alternatives phosphates alternatives coffee by-products chicken burger meat formulation cooking yield volatile compounds warmed off-flavours |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNINA-9910576880703321 |
Delgado-Pando Gonzalo
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Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
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Lo trovi qui: Univ. Federico II | ||
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