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Alimentos: el consumo responsable trastoca paradigmas
(2018-04)
Muy asociado a la salud, el componente sustentable es un requisito cada vez más ponderado por los consumidores a la hora de elegir alimentos. Prefieren conocer su procedencia, que tengan poco procesamiento y sean amigables ...
Energy Consumption Estimation during Oven Cooking of Food
(Nova Science Publishers, 2014)
Oven cooking of food is a traditional and widely used technology, both at a household and industrial level, which confers to foods unique organoleptic properties, which can not be accomplished using other available ...
Consumption of scrap foods and food attitudes of higher level students. UniversityConsumo de alimentos chatarras y actitudes alimentarias en universitarios
(Comité de Investigación de Ciencias Sociales de la Universidad Nacional del Centro del Perú, 2018)
Sensory acceptability, consumption frequency, and factors associated with consumption of fruits and vegetables among low and medium income consumers in Argentina
(Wiley Blackwell Publishing, Inc, 2020-03)
The acceptability, consumption frequency of fruits and vegetables (F&V), and the reasons for consuming these foods were studied. A total of 370 housewives carried out different tests: Sensory Acceptability, Consumption ...
Raw versus cooked food matching: nutrient intake using the 2015/16 Kenya Integrated Household Budget Survey
(Academic Press Inc Elsevier Science, 2021-03)
In many countries, statistics from household consumption and expenditure surveys are increasingly being used to inform policies and programs. In household surveys, foods are typically reported as they are acquired (the ...
Understanding consumers' perception and consumption motives towards amaranth in Mexico using the Pierre Bourdieu's theoretical concept of Habitus
(Academic Press Ltd - Elsevier Science Ltd, 2019-08)
The aim of this work was to study, from a sociological approach, the perception and consumption motives of amaranth in Mexico using Pierre Bourdieu's theoretical concept of Habitus. A survey was conducted in Mexico City ...
Revalorization of food losses and food co-products
(Frontiers Media, 2021-10-25)
According to the report on the World State of Food and Agriculture 2019, progress in the fight against food loss and waste, and the reduction of food loss, help to improve the sustainability of the environment, while the ...
Evaluation of yellow food coloring consumption by infants and pre-school age children
(Universidade Tecnológica Federal do Paraná (UTFPR), 2018)