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  1. Article ; Online: Exploring Eating Habits, Healthy Food Awareness, and Inclination toward Functional Foods of Italian Elderly People through Computer-Assisted Telephone Interviews (CATIs).

    Daniele, Giulia Maria / Medoro, Chiara / Lippi, Nico / Cianciabella, Marta / Magli, Massimiliano / Predieri, Stefano / Versari, Giuseppe / Volpe, Roberto / Gatti, Edoardo

    Nutrients

    2024  Volume 16, Issue 6

    Abstract: The continuous increase in life expectancy leads to progressive population ageing, especially in most developed countries. A healthy diet and better consumption of tailored functional foods may represent one of the strategies to postpone or slow down age- ...

    Abstract The continuous increase in life expectancy leads to progressive population ageing, especially in most developed countries. A healthy diet and better consumption of tailored functional foods may represent one of the strategies to postpone or slow down age-related decrements, thus increasing healthy ageing and reducing healthcare costs. This research aimed to explore elderly people's (>65 years old) eating habits and assess their awareness of food-health correlation. In total, 511 Italian seniors answered a CATI (computer-assisted telephone interviewing) questionnaire through a deep, telephone interview to collect information about dietary habits, healthy food awareness, and inclination for functional foods. The elderly were divided into four groups according to gender and age: Early Elderly Female (
    MeSH term(s) Male ; Humans ; Female ; Aged ; Functional Food ; Feeding Behavior ; Diet ; Vegetables ; Diet, Mediterranean ; Italy ; Telephone ; Computers
    Language English
    Publishing date 2024-03-07
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2518386-2
    ISSN 2072-6643 ; 2072-6643
    ISSN (online) 2072-6643
    ISSN 2072-6643
    DOI 10.3390/nu16060762
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  2. Article ; Online: Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction

    Piana, Maria Lucia / Cianciabella, Marta / Daniele, Giulia Maria / Badiani, Anna / Rocculi, Pietro / Tappi, Silvia / Gatti, Edoardo / Marcazzan, Gian Luigi / Magli, Massimiliano / Medoro, Chiara / Predieri, Stefano

    Foods. 2023 Feb. 26, v. 12, no. 5

    2023  

    Abstract: Honey is a worldwide known and appreciated food product. Its appreciation by consumers is due to both its nutritional properties and the extremely reduced processing. The floral origin, color, aroma and taste are key factors in determining the quality of ...

    Abstract Honey is a worldwide known and appreciated food product. Its appreciation by consumers is due to both its nutritional properties and the extremely reduced processing. The floral origin, color, aroma and taste are key factors in determining the quality of honey. Nevertheless, rheological properties, as crystallization rate, play a fundamental role in the perceived overall quality. Indeed, crystallized honey is often considered of poor quality by consumers, but a fine-grained or creamy texture is becoming interesting from the producers’ side. The purpose of this study was to investigate textural and aromatic properties and consumers’ perception and acceptance of two monofloral honeys that were differently crystallized. Liquid and creamy samples were obtained from crystallized samples. Physico-chemical, descriptive and dynamic sensory analysis, as well as consumer and CATA tests, were conducted on the three honey textures. The physico-chemical analysis well-discriminated the crystallization levels and evidenced that, although the honey variety was different, the textural properties of the creamy samples are very similar. Crystallization was shown to affect the honey sensory perceptions: liquid samples were sweeter, but less aromatic. Consumer tests allowed the validation of panel data and confirmed consumers’ higher appreciation for liquid and creamy honey.
    Keywords color ; consumer satisfaction ; crystallization ; foods ; honey ; liquids ; odors ; sensory evaluation ; taste ; texture
    Language English
    Dates of publication 2023-0226
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article ; Online
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12050986
    Database NAL-Catalogue (AGRICOLA)

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  3. Article: Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction.

    Piana, Maria Lucia / Cianciabella, Marta / Daniele, Giulia Maria / Badiani, Anna / Rocculi, Pietro / Tappi, Silvia / Gatti, Edoardo / Marcazzan, Gian Luigi / Magli, Massimiliano / Medoro, Chiara / Predieri, Stefano

    Foods (Basel, Switzerland)

    2023  Volume 12, Issue 5

    Abstract: Honey is a worldwide known and appreciated food product. Its appreciation by consumers is due to both its nutritional properties and the extremely reduced processing. The floral origin, color, aroma and taste are key factors in determining the quality of ...

    Abstract Honey is a worldwide known and appreciated food product. Its appreciation by consumers is due to both its nutritional properties and the extremely reduced processing. The floral origin, color, aroma and taste are key factors in determining the quality of honey. Nevertheless, rheological properties, as crystallization rate, play a fundamental role in the perceived overall quality. Indeed, crystallized honey is often considered of poor quality by consumers, but a fine-grained or creamy texture is becoming interesting from the producers' side. The purpose of this study was to investigate textural and aromatic properties and consumers' perception and acceptance of two monofloral honeys that were differently crystallized. Liquid and creamy samples were obtained from crystallized samples. Physico-chemical, descriptive and dynamic sensory analysis, as well as consumer and CATA tests, were conducted on the three honey textures. The physico-chemical analysis well-discriminated the crystallization levels and evidenced that, although the honey variety was different, the textural properties of the creamy samples are very similar. Crystallization was shown to affect the honey sensory perceptions: liquid samples were sweeter, but less aromatic. Consumer tests allowed the validation of panel data and confirmed consumers' higher appreciation for liquid and creamy honey.
    Language English
    Publishing date 2023-02-26
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12050986
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  4. Article ; Online: Food Involvement, Food Choices, and Bioactive Compounds Consumption Correlation during COVID-19 Pandemic: How Food Engagement Influences Consumers' Food Habits.

    Medoro, Chiara / Cianciabella, Marta / Magli, Massimiliano / Daniele, Giulia Maria / Lippi, Nico / Gatti, Edoardo / Volpe, Roberto / Longo, Vincenzo / Nazzaro, Filomena / Mattoni, Silvia / Tenaglia, Federica / Predieri, Stefano

    Nutrients

    2022  Volume 14, Issue 7

    Abstract: The containment measures due to the COVID-19 pandemic affected food-related activities, influencing dietary behavior, food habits, and dietary choices. This study aimed to compare the relationship between food involvement and dietary choices before and ... ...

    Abstract The containment measures due to the COVID-19 pandemic affected food-related activities, influencing dietary behavior, food habits, and dietary choices. This study aimed to compare the relationship between food involvement and dietary choices before and during the pandemic, investigating the role played by food in dietary habits. Responses given by 2773 Italian consumers to an online survey were studied through the Food Involvement Scale (FIS) and correlated to eating habits. FIS scores were then used to explain the importance given to food in circumstances related to well-being, health, and protection against COVID-19 and used to study the relationship between FIS and bioactive compound knowledge, use, and efficacy against COVID-19. The consumers more involved in food issues recognized the importance of food in circumstances related to well-being, health, and protection against COVID-19 and improved their diet during the pandemic. Moreover, consumers who gave more importance to food also revealed higher attention to the use of healthy substances, such as bioactive compounds, considering them effective against COVID-19. These results showed that food experiencing and involvement could be important elements to promote healthy dietary habits that are essential to maintain physical and mental health during emergency periods such as the COVID-19 pandemic.
    MeSH term(s) COVID-19/epidemiology ; Feeding Behavior ; Food Preferences ; Humans ; Pandemics ; SARS-CoV-2
    Language English
    Publishing date 2022-04-02
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2518386-2
    ISSN 2072-6643 ; 2072-6643
    ISSN (online) 2072-6643
    ISSN 2072-6643
    DOI 10.3390/nu14071490
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  5. Article: Virgin olive oil sensory properties: Comparing trained panel evaluation and consumer preferences

    Predieri, Stefano / Medoro, Chiara / Magli, Massimiliano / Gatti, Edoardo / Rotondi, Annalisa

    Food research international. 2013 Dec., v. 54, no. 2

    2013  

    Abstract: This study investigates consumer attitude towards local virgin olive oil production and examines associations between consumer preference and sensory evaluations carried out by a trained panel. The panel evaluated four extra virgin olive oils in terms of ...

    Abstract This study investigates consumer attitude towards local virgin olive oil production and examines associations between consumer preference and sensory evaluations carried out by a trained panel. The panel evaluated four extra virgin olive oils in terms of descriptors such as bitter, pungent and fruity. Consumers demonstrated a high level of interest in locally produced oil and expected it to score low for bitterness and pungency. Participants were segmented into clusters, having first been asked to declare their liking-drivers, choosing between low- or high-fruity intensity and low- or high-bitter–pungent intensity. Having tasted the oils, consumers were requested to provide hedonic scores and to judge oil quality. Those consumers who expressed a preference for olive fruitiness did not generally score in accordance with its intensity, as assessed by the expert panel. The bitter–pungent attribute appears be a more suitable characteristic for determining consumer preference. These results may prove useful in orienting local production towards the real expectations and preferences of consumers.
    Keywords bitterness ; consumer attitudes ; consumer preferences ; extra-virgin olive oil ; olives ; sensory evaluation
    Language English
    Dates of publication 2013-12
    Size p. 2091-2094.
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 1111695-x
    ISSN 0963-9969
    ISSN 0963-9969
    DOI 10.1016/j.foodres.2013.08.014
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 2972: Show issues

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  6. Article ; Online: Development and Validation of a Multilingual Lexicon as a Key Tool for the Sensory Analyses and Consumer Tests of Blueberry and Raspberry Fruit

    Lippi, Nico / Senger, Elisa / Karhu, Saila / Mezzetti, Bruno / Cianciabella, Marta / Denoyes, Beatrice / Sönmez, Duygu Ayvaz / Fidelis, Marina / Gatti, Edoardo / Höfer, Monika / Kafkas, Nesibe Ebru / Mazzoni, Luca / McCallum, Susan / Olbricht, Klaus / Orsucci, Saverio / Osorio, Sonia / Pinczinger, Dora / Predieri, Stefano / Rokka, Susanna /
    Sánchez-Sevilla, José Federico / Savini, Gianluca / Soria, Carmen / Usadel, Björn / Zucchi, Paolo / Medoro, Chiara

    2023  

    Abstract: A comprehensive lexicon is a necessary communication tool between the panel leader and panelists to describe each sensory stimulus potentially evoked by a product. In the current scientific breeding and trading scenario, a multilingual sensory lexicon is ...

    Abstract A comprehensive lexicon is a necessary communication tool between the panel leader and panelists to describe each sensory stimulus potentially evoked by a product. In the current scientific breeding and trading scenario, a multilingual sensory lexicon is necessary to ensure the consistency of sensory evaluations when tests are conducted across countries and/or with international panelists. This study aimed to develop a reference multilingual lexicon for raspberry (Rubus idaeus L.) and blueberry (Vaccinium corymbosum L.) to perform comparative sensory tests through panels operating in different countries using their native language. Attributes were collected from state-of-the-art literature and integrated with a detailed description of the sensory stimulus associated with each term. A panel of sensory judges was trained to test lexicon efficacy. After training, panelists evaluated three cultivars of blueberry and raspberry through RATA (Rate All That Apply), which allowed missing attributes to be excluded while rating those actually present. Results showed the discerning efficacy of the lexicon developed can be a valuable tool for planning sensory evaluations held in different countries, opening up further possibilities to enrich blueberry and raspberry descriptor lists with emerging terms from local experience and evaluations of berry genotypes with peculiar traits.
    Keywords Text ; ddc:630 ; berry -- sensory lexicon -- sensory evaluation -- RATA -- multilingual lexicon
    Subject code 410
    Language English
    Publisher MDPI AG
    Publishing country de
    Document type Article ; Online
    Database BASE - Bielefeld Academic Search Engine (life sciences selection)

    Full text online

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  7. Article: Virgin olive oil sensory properties: Comparing trained panel evaluation and consumer preferences

    Predieri, Stefano / Medoro, Chiara / Magli, Massimiliano / Gatti, Edoardo / Rotondi, Annalisa

    Food research international

    Volume v. 54,, Issue no. 2

    Abstract: This study investigates consumer attitude towards local virgin olive oil production and examines associations between consumer preference and sensory evaluations carried out by a trained panel. The panel evaluated four extra virgin olive oils in terms of ...

    Abstract This study investigates consumer attitude towards local virgin olive oil production and examines associations between consumer preference and sensory evaluations carried out by a trained panel. The panel evaluated four extra virgin olive oils in terms of descriptors such as bitter, pungent and fruity. Consumers demonstrated a high level of interest in locally produced oil and expected it to score low for bitterness and pungency. Participants were segmented into clusters, having first been asked to declare their liking-drivers, choosing between low- or high-fruity intensity and low- or high-bitter–pungent intensity. Having tasted the oils, consumers were requested to provide hedonic scores and to judge oil quality. Those consumers who expressed a preference for olive fruitiness did not generally score in accordance with its intensity, as assessed by the expert panel. The bitter–pungent attribute appears be a more suitable characteristic for determining consumer preference. These results may prove useful in orienting local production towards the real expectations and preferences of consumers.
    Keywords bitterness ; extra-virgin olive oil ; sensory evaluation ; consumer attitudes ; olives ; consumer preferences
    Language English
    Document type Article
    ISSN 0963-9969
    Database AGRIS - International Information System for the Agricultural Sciences and Technology

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