The perception of food quality. Profiling Italian consumers

Mascarello, Giulia; Pinto, Anna; Parise, Nicoletta; Crovato, Stefania; Ravarotto, Licia

doi:10.1016/j.appet.2015.02.014

Cited by 86 publications

(74 citation statements)

References 27 publications

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“…As emphasized by other studies, sociodemographic variables can influence consumer food choice and perceptions (Flight et al, ; Mascarello, Pinto, Parise, Crovato, & Ravarotto, ; Pinto et al, ).…”

Section: Discussionmentioning

confidence: 85%

Ethnic food consumption: Habits and risk perception in Italy

Mascarello

Pinto

Marcolin

et al. 2017

Journal of Food Safety

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This study aims to provide an overview of the consumption of ethnic food in Italy and to analyze the perception of risk associated with this kind of food. A sample of 1,317 Italian consumers was surveyed. The consumption of ethnic food products is growing. Such food items are consumed at restaurants and as take‐out food and are purchased and cooked at home. Ethnic food consumers are mainly women, younger than non‐consumers, have higher educational qualifications, are employed and have children. The ethnic food consumers live mainly in the south part of Italy or in the Islands, are inhabitants of larger cities and meet their financial responsibilities more easily than non‐consumers. The motivations connected with ethnic food consumption were analyzed. The perception of risk associated with ethnic food appears to be higher than that related to Italian food. The perceptions regarding the riskiest foods and the associated rationale were explored. Practical applications Ethnic food consumption is a growing phenomenon that deserves attention not only to analyze changes in Italian food consumption habits but also because these foods bring about specific food safety issues. Associated risk factors are related to preparation practices in retail and food service establishments as well as the use of particular ingredients that pose specific biological chemical and nutritional issues that need to be considered. The definition of the characteristics of ethnic food consumers and the study of their practices and perceptions of risk can help in the understanding of aspects that may limit or encourage the acceptance of these products thus fostering the comprehension of the potential impact of these foods on consumer health. Moreover, these data can be useful for institutions that address the protection of public health to analyze the food safety issues related to the introduction of ethnic products into Italian consumption habits.

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Section: Discussionmentioning

confidence: 85%

Ethnic food consumption: Habits and risk perception in Italy

Mascarello

Pinto

Marcolin

et al. 2017

Journal of Food Safety

Self Cite

View full text Add to dashboard Cite

show abstract

“…Today, there is a consensus that eating the right foods extends life expectancy and improves the quality of life (Mascarello et al . ). A number of factors are responsible for changing the attitudes of people toward foods.…”

Section: Introductionmentioning

confidence: 97%

“…In the past, foods were primarily recognized for their essential nutrients for normal body activity and function. Today, there is a consensus that eating the right foods extends life expectancy and improves the quality of life (Mascarello et al 2015). A number of factors are responsible for changing the attitudes of people toward foods.…”

Section: Introductionmentioning

confidence: 99%

Changes in Organoleptic, Physicochemical and Nutritional Qualities of Shoots of an Edible BambooDendrocalamus hamiltoniiNees and Arn. Ex Munro During Processing

Bajwa

Chongtham

Koul

et al. 2016

Journal of Food Processing and Preservation

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Bamboo shoot has attracted significant attention worldwide due to its nutritive value and health promoting properties. But, a limitation is the short shelf life of the shoots which requires the shoots to be processed for long‐term usage. Processing brings about changes in organoleptic and physicochemical qualities along with nutritional values but such studies are limited. The aim of the present study was to investigate the effects of boiling, salting, fermenting and drying on organoleptic, physicochemical and nutritional values of shoots of an edible bamboo Dendrocalamus hamiltonii. Results showed that boiling, salting and fermenting had significant effects on texture and taste of the shoots. Boiling for 15 min decreased the cyanogenic content upto 72% but carbohydrates, proteins and starch were retained. Fermentation caused increase in total phenols (4.3%) and phytosterols (119%), while decrease in total ash (52.42%), acid insoluble ash (31.25%), water soluble ash (55.14%) and pH value. Practical Applications Bamboo shoot with its high content of nutrients and bioactive compounds has great promise in both food and pharmaceutical industry. Freshly harvested shoots need to be processed for shelf life enhancement and removal of antinutrient. Boiling, salting and fermenting are the common processing methods used for making shoots antinutrient free for safe consumption. Boiled shoots, which are softer in texture and sweet in taste can be eaten as salad and for value addition in a number of food items such as bakery, dairy and meat products and beverages; fermented shoots with their better organoleptic and physicochemical properties can be used for food fortification to improve the taste, flavor and health beneficial properties of the fortified food.

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“…The quality of food is perceived by the consumers depending on intrinsic factors (freshness, organoleptic properties, health and hygiene safety) and external factors (origin, traceability, geographical indications and certification, labeling, health claims, production processes, etc.) [10].…”

Section: Consumer Behavior: General Overviewmentioning

confidence: 99%

Valuable Food Molecules with Potential Benefits for Human Health

Salanță¹,

Uifălean²,

Iuga³

et al. 2020

The Health Benefits of Foods - Current Knowledge and Further Development

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The rapid development in the food supply chain has led to increased interest for quality in the food sector. In the last two decades, the human health and food safety have become essential. Health problems are highly related to diet and nutritional habits. The connection between nutrition and the development of various health problems is even more noticeable when close attention is given to every age group. Regarding the chemical composition of foods, a large number of bioactive compounds present in plants, fruits, vegetables, dairy products, meat, and fish are currently known. Bioactive compounds from food play an important role in prevention of illnesses. Covering essential aspects of health benefits of foods, the present chapter underlies without being exhaustive, the potential of valuable compounds such as soy isoflavones, phytochemicals, polysaccharides, probiotics, prebiotics, lipids, and marine proteins to be used as an effective prevention strategy for developing various human cancers, cardiovascular diseases, diabetes, and metabolic disorders.

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The perception of food quality. Profiling Italian consumers

Cited by 86 publications

References 27 publications

Ethnic food consumption: Habits and risk perception in Italy

Ethnic food consumption: Habits and risk perception in Italy

Changes in Organoleptic, Physicochemical and Nutritional Qualities of Shoots of an Edible BambooDendrocalamus hamiltoniiNees and Arn. Ex Munro During Processing

Valuable Food Molecules with Potential Benefits for Human Health

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