Issues

Edible insects, what about the perceptions of Belgian youngsters?

Loïc Detilleux; Gabrielle Wittock; Thomas Dogot; Frédéric Francis; Rudy Caparros Megido
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Vegan cheeses vs processed cheeses – traceability issues and monitoring countermeasures

Moawiya A. Haddad; Sharaf S. Omar; Salvatore Parisi
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Household food waste: attitudes, barriers and motivations

Robin Nunkoo; Meetali Bhadain; Shabanaz Baboo
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Challenges and potential solutions to utilization of carrot rejects and waste in food processing

Gagan Jyot Kaur; Valerie Orsat; Ashutosh Singh
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Self-efficacy in cooking and consuming fruits and vegetables among Brazilian university students: the relationship with sociodemographic characteristics

Thaís Peiter de Borba; Manoella Vieira da Silva; Manuela Mika Jomori; Greyce Luci Bernardo; Ana Carolina Fernandes; Rossana Pacheco da Costa Proença; Gabriele Rockenbach; Paula Lazzarin Uggioni
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Effects of different levels of salt and temperature on some physico-chemical and colour properties of microwave-dried beef round (M. semitendinosus)

Sena Özbay; Cemalettin Sariçoban
View articletitled, Effects of different levels of salt and temperature on some physico-chemical and colour properties of microwave-dried beef round (<em>M. semitendinosus</em>)
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“If more people cut out gluten, the zombies would wake up”: the construction of health-related concerns by gluten-free food consumers

ML Wei
View articletitled, “If more people cut out gluten, the zombies would wake up”: the construction of health-related concerns by gluten-free food consumers
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Effect of storage temperature on the crispness, colour and bioactive compounds of an orange snack obtained by freeze-drying

Marilú Andrea Silva-Espinoza; María del Mar Camacho; Nuria Martínez-Navarrete
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Evaluation of oyster mushroom powder (Pleurotus ostreatus) as a partial substitute for phosphates in red tilapia fillet sausage

Jose Igor Hleap-Zapata; Gloria Carmenza Rodríguez-de-la-Pava
View articletitled, Evaluation of oyster mushroom powder (<em>Pleurotus ostreatus</em>) as a partial substitute for phosphates in red tilapia fillet sausage
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Stability at 22 ºC of type bologna mortadella elaborated in industrial unit

Adriane Pegoraro Brustolin; Roberto Verlindo; Patrícia dos Santos; Silvane Souza Roman; Jamile Zeni; Rogério Luis Cansian; Eunice Valduga; Geciane Toniazzo Backes
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Beverage made from babassu nut kernels and grape fruit: physicochemical properties and sensory acceptance

Euzedith Sousa Silva; Gislane Romano Mendonça; Rodrigo Anacleto Pinto; Tatiana de Oliveira Lemos; Virgínia Kelly Gonçalves Abreu; Ana Lúcia Fernandes Pereira
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How sauce color affects consumer emotional response and purchase intention: a structural equation modeling approach for sensory analysis

Chavis Ketkaew; Peerapong Wongthahan; Amporn Sae-Eaw
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Developing a methodology to create nutritionally balanced meals

Katerina Giazitzi; George Boskou
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The role of intrinsic and extrinsic characteristics of honey for Italian millennial consumers

Simone Blanc; Raffaele Zanchini; Giuseppe Di Vita; Filippo Brun
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Food poverty contributors: individual, structural or political? Examining stakeholder perspectives using interviews and nominal group technique

Emma Beacom; Sinéad Furey; Lynsey Elizabeth Hollywood; Paul Humphreys
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An integrative model to understand consumers' trust and willingness to buy imported fresh fruit in urban China

Ningning Feng; Airong Zhang; Rieks D. van Klinken; Lijuan Cui
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Extending the memorable tourism experience model: a study of coffee tourism in Vietnam

Li-Hsin Chen; Mei-Jung Sebrina Wang; Alastair M. Morrison
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Certification label and fresh organic produce category in an emerging country: an experimental study on consumer trust and purchase intention

Eluiza Alberto de Morais Watanabe; Solange Alfinito; Luisa Lourenço Barbirato
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Determinant factors of Indonesian people’s fish purchase intention

Novita; Janny Rowena
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Assessing symmetric price transmission by using threshold cointegration in Iranian egg market

Mona Aghabeygi; Federico Antonioli; Filippo Arfini
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