101 documents found, page 1 of 11

Ideation process for new food products

This module covers the theoretical background of the main ideation process applied to food products. It is a part of the the Blended Intensive Program (BIP): Food Innovation and the Consumer funded by Erasmus+ and developed within an international consortium, participated by: Universidade Aberta, UAb, Portugal (Coordinator Institution); Universitat Politècnica de València, UPV, Spain; Faculty of Sciences, Unive...

Consumer determinants of acceptance of emerging food technologies

This module covers the theoretical background of the main determinants of acceptance of innovative food products regarding new food technologies. It is a part of the the Blended Intensive Program (BIP): Food Innovation and the Consumer funded by Erasmus+ and developed within an international consortium, participated by: Universidade Aberta, UAb, Portugal (Coordinator Institution); Universitat Politècnica de Val...

Effect of blanching, storage and drying conditions on the macro-composition, co...

For food applications, the processing conditions applied to edible insects should present low energy requirements and environmental impact, while also assuring high quality and safety. The main goal of this study was to assess how different blanching, storage and drying conditions influence the quality and safety of Tenebrio molitor larvae. The different operations included blanching treatments (water-immersion...

Food fraud conceptualization: an exploratory study with Portuguese consumers

Food fraud refers to deceptive practices conducted for economic gain, and incidents of such fraud are often reported in the media and scientific literature. However, little is known about how European consumers perceive food fraud. To address this gap, a study explored Portuguese consumers knowledge and perceptions of food fraud using qualitative methods such as free word association and semi-structured intervi...

Food fraud conceptualization: an exploratory study with Portuguese consumers

Food fraud refers to deceptive practices conducted for economic gain, and incidents of such fraud are often reported in the media and scientific literature. However, little is known about how European consumers perceive food fraud. To address this gap, a study explored Portuguese consumers' knowledge and perceptions of food fraud using qualitative methods such as free word association and semi‐structured interv...

Evaluation of the trade-off between variety, processing, and low-GI claim in re...

An increasing number of consumers demand healthier, more convenient, and sustainable food products, including rice, a staple worldwide. Food manufacturers have responded to this trend by considering food’s intrinsic and extrinsic aspects. This study evaluated the importance of variety, processing, and claims on willingness to try ready-to-eat rice (RTE-rice). It also analyses the influence of consumer attitudes...

Clean label products: factors affecting liking and acceptability by Portuguese ...

Adaptation of the Food Choice Questionnaire using a design thinking approach an...

Portugal, the largest rice consumer in Europe, is witnessing an increase in imported rice, prompting a need to understand the underlying reasons for this rise. The Food Choice Questionnaire (FCQ) has been adapted to particular cases, however, the procedure isn’t standardized. A method based on Design Thinking—a usercentred problem-solving approach—and the use of images in the association technique, was develope...

Protein concentrates from edible insect tenebrio molitor: development of extrac...

The goals of this work were to develop extraction techniques that allowed us to obtain protein concentrates from the edible insect Tenebrio molitor larvae, with high protein purity as well as good techno-functional characteristics. Two different protein extraction methods were developed, based on isoelectric point precipitation or membrane ultrafiltration. For both methods, dried T. molitor larvae was defatted ...

Impact of defatting and drying methods on the overall liking and sensory profil...

It is necessary to develop products with desirable sensory properties in order to increase the acceptance of insect-based products by Western consumers. In this work, the impact of defatting on the sensory properties of cereal bars with yellow mealworm (Tenebrio molitor) larvae, in addition to the impact of different drying methods and different species (T. molitor and house cricket Acheta domesticus) were asse...