196,139 research outputs found
Seborrheic Keratosis, Keratotic Type, of the External Auditory Canal
No full text[No abstract available
Pneumolabyrinth following eustachian tube insufflation
No full textPneumolabyrinth is a condition in which the vestibule and/or cochlea is filled with air1.
Eustachian tube insufflation is a type of treatment for recurrent serous otitis media which is still popular in Europe.
To our knowledge no case of a pneumolabyrinth due to barotrauma provoked by Eustachian tube insufflation has previously been described.
The aim of this paper is to present the case of a female previously operated on for stapedotomy who developed a pneumolabyrinth with sudden profound deafness and vertigo following eustachian
tube insufflation
Exploring consumer attitudes toward plant-based fish analogues for sustainable dietary choices
No full textAim:
The food system is facing numerous challenges in advancing environmental sustainability, human health, and animal welfare. A promising solution is the transition towards plant-based diet. Nevertheless, the perceived poor sensory quality of new plant-based products and the resistance to changing eating habits remain significant hurdles for consumers.
Method:
165 consumers (48.5% F; 18-65 years) were clustered based on their attitudes towards food purchase, quality, preparation and consumption using the Food Related Lifestyle questionnaire. The segments of consumers were chracterised according to socio-demographic variables, personality traits and frequency of consumption of plant-based alternatives products.
Results:
Three clusters of conumers were identified: 1) The largest and oldest group "Careful consumers" (55.1%) prioritized health aspects and carefully read label information. They placed greater importance on food shopping, price criteria and utilized shopping lists for their purchases. They also showed a higher consumption of plant-based analogues. 2) 'Hedonic consumers' (26.1%) were mainly young consumer inclined to try new food products. Their attention is focused on the sensory aspects and food taste; finally 3) 'Uninvolved consumers' (18.8%) showed less interested in food-related activities and information and are less interested in cooking. They exhibit higher neophobia index and they rank among the least frequent consumers of analogues products.
Conclusion:
Three distinct groups of consumers with significantly different behaviour and attitudes towards the consumption of plant-based analogues were identified. The findings from this study offer valuable insights for the food industry, enabling more targeted communication and educational efforts aimed at promoting sustainable nutrition
Exploring perceptive drivers and barriers to the consumption of plant-based alternatives
No full textNowadays, a major global challenge is to find healthy and sustainable alternative food sources to meet the growing demand for food. One of the strategies adopted to reduce the environmental impact of the food system is the development of plant-based foods used as substitutes for animal products (i.e. plant-based meat analogues, plant-based dairy alternatives). Although consumers are increasingly aware of the environmental impact of their food choices, barriers to the transition towards these products still exist. In this context, the aims of this study were to: a) obtain a sensory mapping of animal product alternatives of the Italian market b) identify the main perceptive drivers of acceptability and rejection of plant-based products.
A sample of adult consumers (n ≥ 100; age > 18 years) balanced according to gender and age was recruited. Consumers were asked to taste and rate their overall liking of commercial plant-based foods and to perform a Check-All-That-Apply (CATA) task to describe the samples. Consumers also completed questionnaires to investigate their food consumption behaviour.
Through this study, a sensory database of plant-based products was defined based on compositional, nutritional and sensory characteristics. This database showed that there is a large diversity within the same food category with reference to the raw ingredients used and the sensory characteristics. Furthermore, through Principal Coordinate Analysis, obtained by linking liking data with CATA descriptions, the drivers of liking and rejection towards these food products were identified. Further analyses are in progress to verify the effect of consumers eating behaviour on the acceptability of these products.
The present study provides useful information for food companies for identifying potential reformulation opportunities and product development. Indeed, the optimization of the sensory and nutritional properties of plant-based food is a key strategy to improve its liking and to promote its consumption with consequent environmental and health benefits
Sensory drivers of liking and consumer emotional responses to plant-based fish vs fish
No full textAim:
Today, the demand for alternative seafood is rapidly increasing. Plant-based breaded fish fillets and fingers are highly popular imitations, yet little is known about consumer experiences with these products. This study aimed to: a) explore sensory, liking, and emotional responses to commercially available plant-based breaded fish alternatives; and b) categorize consumers using an innovative clustering method based on cata and liking data (CLUSCATA-liking).
Method:
The present research explored plant-based/animal-based breaded fish product category using a multi-variable research strategy where 104 consumers (52% Female; 27.7±8.9 y.o.) tasted samples for degree of liking/disliking and described their perceived sensory characteristics using check-all-that-apply (CATA) questions. A product-specific questionnaire was developed to evaluated the emotional response associated with the product consumption.
Results:
GLM results showed a significant effect of samples on overall liking (F=22.0; p<0.0001). Although animal-based samples were the most liked, samples formulated with dehydrated rice flakes, rice or texturised wheat protein were well accepted (Ls-mean=53.6-62.1). In contrast, samples made with soy and rice protein were disliked (<50) due to perceived bitterness, legume and vegetable odour and off-flavours. The differences among the samples were further emphasized based on the associated emotions. Animal-based samples were associated with emotions of satisfaction and happiness, while plant-based samples elicited negative emotions such as disappointment, disgust and indifference. Only the sample containing textured wheat protein evoked positive emotions (surprise, curiosity, novelty). Preliminary consumer segmentation using Cluscata-liking identified two distinct clusters with differing preferences for plant-based samples. Further analyses are in progress to characterise them in terms of the sensory and emotional responses.
Conclusion:
These findings show that incorporating the measurement of implicit variables such as emotions alongside liking leads to enhanced product differentiation. Through the multi-response approach adopted in this study, it was possible to obtain a comprehensive product characterisation, contributing to a better understanding of the factors driving the liking of plant-based fish alternatives, valuable for product development and marketing strategies
The role of nutritional and sustainability information on consumer’s acceptance of gluten-free formulations fortified with pulses
No full textPulses represent an ingredient for enriching food formulations with beneficial consequences both on human health and sustainability of the agri-food system, since their production requires the exploitation of few natural resources. The aims of this study were to: a) evaluate consumer acceptance and expectations of whole corn-based gluten-free formulations fortified with pulses flour; b) investigate the effect of sustainability and health information on overall liking. A sample of 127 consumers evaluated five food formulations: a whole corn-based gluten-free control sample and four experimental samples fortified with 20% of raw or pre-gelatinized red lentils or chickpea flours, respectively. Consumers were asked to evaluate overall liking under blind (only tasting), expected (only information) and real condition (information + tasting) and to complete a questionnaire about their food behaviour and sustainability commitment.
ANOVA results showed that all samples were well accepted in blind condition (M: 57.6–62.7) with no significant differences between samples fortified with pulses and control sample. The information provided during the expected condition led to a general significant increase (p<0.001) in the hedonic ratings compared with the blind ones. An incomplete assimilation effect resulted for pre-gelatinized samples, while it was complete for the raw chickpea sample.
In conclusion, new food formulations well accepted by consumers could be developed with pulses flours. Furthermore, information regarding food sustainability and health effects about the use of pulses as new food ingredient may positively influence consumers’ expectations and subsequent liking. Therefore, promoting the benefits of these products can be a powerful strategy to encourage their consumption and encourage consumer choice. Further analyses are in progress to verify the effect of information in consumers’ segments differing for commitment to sustainability, food neophobia and health and taste attitudes
Determinants for α4β2 vs. α3β4 Subtype Selectivity of Pyrrolidine-Based nAChRs Ligands: A Computational Perspective with Focus on Recent cryo-EM Receptor Structures
No full textThe selectivity of α4β2 nAChR agonists over the α3β4 nicotinic receptor subtype, predominant in ganglia, primarily conditions their therapeutic range and it is still a complex and challenging issue for medicinal chemists and pharmacologists. Here, we investigate the determinants for such subtype selectivity in a series of more than forty α4β2 ligands we have previously reported, docking them into the structures of the two human subtypes, recently determined by cryo-electron microscopy. They are all pyrrolidine based analogues of the well-known α4β2 agonist N-methylprolinol pyridyl ether A-84543 and differ in the flexibility and pattern substitution of their aromatic portion. Indeed, the direct or water mediated interaction with hydrophilic residues of the relatively narrower β2 minus side through the elements decorating the aromatic ring and the stabilization of the latter by facing to the not conserved β2-Phe119 result as key distinctive features for the α4β2 affinity. Consistently, these compounds show, despite the structural similarity, very different α4β2 vs. α3β4 selectivities, from modest to very high, which relate to rigidity/extensibility degree of the portion containing the aromatic ring and to substitutions at the latter. Furthermore, the structural rationalization of the rat vs. human differences of α4β2 vs. α3β4 selectivity ratios is here proposed
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