Chronic diseases (eg, heart disease, cancer, diabetes) are of major public concern. Such
chronic diseases are often caused by a dietary pattern characterized as relatively high in fat …

This review delves into the concept of nutrition by design, exploring the relationship between
poultry production, the utilization of dietary by-products to create functional foods, and their …

Background: Functional food science has gained momentum recently in response to the
changing health status of developed countries. As healthcare costs and average life …

The food industry is one of the most important branches of the national economy in Italy and
in the European Union in general, playing a central role for the processing of agricultural …

This systematic literature review collects and summarizes research on consumer
acceptance and preferences for nutrition-modified and functional dairy products, to …

This exploratory study investigates how consumer knowledge influences willingness to buy
(WTB) insect food products. A comparative approach between Northern and Central Europe …

Chia seeds (Salviae hispanicae semen), obtaining from Salvia hispanica L.(Lamiaceae),
currently are becoming more popular in the food industry as a “novel food”, as ingredient of …

It was mainly the advances in understanding the relationship between nutrition and health
that resulted in the development of the concept of functional foods, which means a practical …

Research on consumer quality perception is reviewed using the Total Food Quality Model as
a structuring device. The relationship between food safety and quality is addressed, and is …

Health is an important motivation for the consumption of both organic and functional foods.
The aim of this study was to clarify to what extent the consumption of organic and functional …