The purpose of this investigation is to understand what influences the involvement with vegan products when comparing vegan and non-vegan individuals. This study presents eco-motivated antecedents (ecological motivations, environmental concerns, anim...
This study proposes to understand the impact of personal (health awareness and social influence) and moral (environmental concerns and animal welfare) antecedents on attitudes towards veganism and their effects on engagement with vegan products, alon...
Consumerism in fashion involves the excessive consumption of garments in modern capitalist societies due to the expansion of globalisation, especially at the beginning of the 21st Century. The involvement of new designers in the garment industry has...
The study investigates the behavioral manifestations of the “Theory of Food” (ToF), a novel theoretical framework centered on the early development of food perceptions. The ToF posits that childhood experiences with food shape cognitive n...
This study involves the modeling of rheological behavior of the gum solution obtained from cold-pressed chia seed (CSG), flaxseed (FSG), and rocket seed (RSG) oil by-products and the application of these gums in a low-fat vegan mayonnaise formulation...
It is unclear how vegetarian dietary patterns influence plasma metabolites involved in biological processes regulating chronic diseases. We sought to identify plasma metabolic profiles distinguishing vegans (avoiding meat, eggs, dairy) from non-veget...
Goal number 12 of the United Nations Sustainable Development Goals proposes attaining sustainable production and consumption. Public administrations, firms, and organizations must be involved in this achievement, as well as citizens as consumers. In...
The aim of the present research was to determine if the developed ovo−vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characteristics c...
The substitution of animal-based foods (meat, eggs, and milk) with plant-based products can increase the global food supply. Recently, pulse cooking water (a.k.a. aquafaba) was described as a cost-effective alternative to the egg in gluten-free, vega...
Recently, many studies regarding consumer perception of cell-based meat have been published. However, the opinion of the professionals involved in animal production also seems relevant. In particular, veterinarians and animal scientists may be import...
Emulsifiers, like egg yolk (EY), are necessary for the formation of mayonnaise, which is an oil-in-water type of colloid. This study aimed to assess the potential of defatted soybean powder treated with supercritical carbon dioxide (DSF) to enhance t...
Thraustochytrids are emerging as a valuable biomass source for high-quality omega-3 polyunsaturated fatty acids (PUFAs), crucial for both human and animal nutrition. This research focuses on cultivating Schizochytrium limacinum SR21 using cost-effect...
Chondroitin is a glycosaminoglycan that has gained widespread use in nutraceuticals and pharmaceuticals, mainly for treating osteoarthritis. Traditionally, it has been extracted from animal cartilage but recently, biotechnological processes have emer...
The food system plays a crucial role in mitigating climate change. Even if fossil fuel emissions are halted immediately, current trends in global food systems may prevent the achieving of the Paris Agreement’s climate targets. The high degree o...
During the preparation of beer wort, significant amounts of waste raw materials, such as brewers’ spent grain (BSG), are generated. In line with the zero-waste approach, a processing technology for BSG was developed to valorize this by-product....
There are some concerns about the adequacy of vegetarian diets for pregnant women, infants, and young children because diets that exclude meat and other animal-based products increase the risk of nutrient deficiencies. The aim of the present study wa...
The most sustainable dietary patterns involve the consumption of plant-based (vegan) foods, excluding or reducing animal products, including meat, fish, and dairy, yet there is a lack of research on determinants of sustainable dietary patterns in cen...