Cargando…

Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Salchichón) Made with Textured Seed Oils

The consumption of processed meat products beyond recommended limits has been associated with serious health conditions, including heart disease, diabetes, and cancer. In an effort to create healthier options, the meat industry is exploring alternatives to animal fat in processed meats. This study f...

Descripción completa

Detalles Bibliográficos
Autores principales:	Tarjuelo, Laura, Rabadán, Adrián, Álvarez-Ortí, Manuel, Pardo-Giménez, Arturo, Pardo, José E.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453616/ https://www.ncbi.nlm.nih.gov/pubmed/37628117 http://dx.doi.org/10.3390/foods12163118

Ejemplares similares

Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia
por: Tarjuelo, Laura, et al.
Publicado: (2022)

Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population
por: Martín, Irene, et al.
Publicado: (2021)

Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage (‘Chorizo’) and Its Impact on the Physical, Nutritional, and Sensory Properties
por: Martínez, Elena, et al.
Publicado: (2023)

Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage (“Salchichón”) from Pigs Reared in Montanera System
por: Ramírez, Rosario, et al.
Publicado: (2022)

Effects of Ripening Duration and Rosemary Powder Addition on Salchichon Modified Sausage Quality
por: Jung, Jong-Hyun, et al.
Publicado: (2015)

Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects
por: Martínez, Elena, et al.
Publicado: (2021)

Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage “salchichón”
por: Fernández, Margarita, et al.
Publicado: (2016)

Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages
por: García-López, J. David, et al.
Publicado: (2023)

Growth and Expression of Virulence Genes of Listeria monocytogenes during the Processing of Dry-Cured Fermented “Salchichón” Manufactured with a Selected Lactilactobacillus sakei
por: Martín, Irene, et al.
Publicado: (2021)

Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects
por: Martínez, Elena, et al.
Publicado: (2022)

Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage
por: Elias, Miguel, et al.
Publicado: (2020)

Effect of a Selected Protective Culture of Lactilactobacillus sakei on the Evolution of Volatile Compounds and on the Final Sensorial Characteristics of Traditional Dry-Cured Fermented “Salchichón”
por: Martín, Irene, et al.
Publicado: (2023)

Taiwanese Consumers’ Willingness to Pay for Broiler Welfare Improvement
por: Yang, Yu-Chen, et al.
Publicado: (2019)

Chinese consumers’ willingness to get a COVID-19 vaccine and willingness to pay for it
por: Qin, Wen, et al.
Publicado: (2021)

DeePay: deep learning decodes EEG to predict consumer’s willingness to pay for neuromarketing
por: Hakim, Adam, et al.
Publicado: (2023)

Consumers’ Willingness to Pay for Imported Milk: Based on Shanghai, China
por: Xu, Lingling, et al.
Publicado: (2019)

European Consumers’ Willingness to Pay for Red Meat Labelling Attributes
por: Cubero Dudinskaya, Emilia, et al.
Publicado: (2021)

Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel
por: Roncero, José M., et al.
Publicado: (2020)

Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours
por: Roncero, José M., et al.
Publicado: (2021)

Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages
por: Álvarez, Micaela, et al.
Publicado: (2020)

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages
por: Astráin-Redín, Leire, et al.
Publicado: (2019)

Willingness to pay for a cure of low-risk melanoma patients in Germany
por: Augustin, Matthias, et al.
Publicado: (2018)

Consumer acceptance of and willingness to pay for food nanotechnology: a systematic review
por: Giles, Emma L., et al.
Publicado: (2015)

The impact of IoT security labelling on consumer product choice and willingness to pay
por: Johnson, Shane D., et al.
Publicado: (2020)

Paying for the Greater Good?—What Information Matters for Beijing Consumers’ Willingness to Pay for Plant-Based Meat?
por: Wang, Hongsha, et al.
Publicado: (2022)

Consumers’ Willingness to Pay for Organic Foods in China: Bibliometric Review for an Emerging Literature
por: Li, Rui, et al.
Publicado: (2019)

Consumers’ preference and willingness to pay for graded beef in Polokwane municipality, South Africa
por: Makweya, Florah L., et al.
Publicado: (2019)

Consumer food stockpiling behavior and willingness to pay for food reserves in COVID-19
por: Wang, Erpeng, et al.
Publicado: (2020)

Measuring Consumer Willingness to Pay to Reduce Health Risks of Contracting Dengue Fever
por: Lin, Cheng-Te, et al.
Publicado: (2020)

Study on the Influencing Factors and Willingness to Pay of Consumers Purchasing Ecological Agricultural Products
por: Hao, Huicheng, et al.
Publicado: (2022)

Assessing Consumer Willingness to Pay for Nutritional Information Using a Dietary App
por: Sadrmousavigargari, Seyyedehsara, et al.
Publicado: (2022)

The Effects of Nutrition and Health Claim Information on Consumers’ Sensory Preferences and Willingness to Pay
por: Hong, Xinyi, et al.
Publicado: (2022)

Consumers’ willingness to pay premium under the influence of consumer community culture: From the perspective of the content creator
por: Ren, Jifan, et al.
Publicado: (2022)

Study of Patients’ Willingness to Pay for a Cure of Chronic Obstructive Pulmonary Disease in Taiwan
por: Chen, Yi-Ting, et al.
Publicado: (2016)

Factors Forming the Consumers’ Willingness to Pay a Price Premium for Ecological Goods in Ukraine
por: Kucher, Anatolii, et al.
Publicado: (2019)

The Role of Health Information in Consumers’ Willingness to Pay for Canned Crushed Tomatoes Enriched with Lycopene
por: Verneau, Fabio, et al.
Publicado: (2019)

Positive effects of green practices on the consumers' satisfaction, loyalty, word-of-mouth, and willingness to pay
por: González-Viralta, Darinka, et al.
Publicado: (2023)

Consumer Willingness to Pay for Food Defense and Food Hygiene in Japan: Cross-Sectional Study
por: Matsumoto, Shinya, et al.
Publicado: (2023)

The impact of anchor characteristics on consumers’ willingness to pay a premium for food—an empirical study
por: Maojie, Zhou
Publicado: (2023)

Effect of Addition of Natural Antioxidants on the Shelf-Life of “Chorizo”, a Spanish Dry-Cured Sausage
por: Pateiro, Mirian, et al.
Publicado: (2015)

Cannot write session to /tmp/vufind_sessions/sess_ij5nfvam7uut4k3d1dtsstrsn4