Companies’ environmental responsibility has significantly increased in the last decade. However, question about benefits that this responsible decision on company’s performance market remains. In scenario, main goal of study is to analyze conditions improve companies agri-food industry, paying specific attention technological eco-innovation and different types cooperation (in use development eco-innovations). Our initial sample contains data operating Spain. The Qualitative Comparative...

In this paper the extraction methods of virgin almond oil and its chemical composition are reviewed. The most common for obtaining solvent extraction, with supercritical fluids (CO2) pressure systems (hydraulic screw presses). best industrial performance, but also worst quality is achieved by using solvents. Oils obtained method cannot be considered oils as they treatments. Supercritical fluid results in higher at a very high price. Extraction pressing becomes option to achieve an affordable...

Beer consumers are becoming increasingly discerning about the products they buy, and value attach to sustainable brewing is growing. The aim of this research was analyse how consumers' attitudes towards sustainability influence their preferences for out-of-home beer. Different beer attributes were consider including price, packaging, type (industrial, craft) alcohol content also sought identify consumer segments that exhibit more positive production. By using data from surveys Spanish...

Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into diet. In this study, increase nutritional value traditional commercial cookies, wheat flour was substituted with defatted flours made from flax, sesame, chia, and poppy, byproducts oil extraction industry. The differences in technological properties, composition, consumer acceptance reformulated cookies were evaluated. results show that used as control showed more elastic...

This study evaluated the effects of replacing butter, rich in saturated fats, partially (50%) and totally (100%) with nut oils (almond, pistachio, walnut) on physical, nutritional, sensory properties chocolate brownies. By butter oils, brownies became softer more elastic, particularly walnut oil. change could make appealing to consumers who prefer a softer, chewier product. The increased cohesiveness containing almond (50% substitution) suggests better structure consistency, which contribute...

Abstract BACKGROUND Walnut oil extraction by pressure systems produces a press cake as by‐product, with many of the beneficial walnut properties. The objective this work was to evaluate composition and antioxidant properties flours submitted different roasting protocols (50, 100 150 °C during 30, 60 120 min). RESULTS All had about 42% protein significant amount dietary fibre (17%), not being affected process. Nonetheless, fat content increased around 50% in walnuts subjected longer higher...

The consumption of organic food in the EU remains very low, mainly as a result higher price such compared to conventional products. To determine consumer preferences, 415 surveys were conducted Madrid (Spain), using tomatoes reference for analysis given their significant market recognition terms price, types, origin, and production systems. data was carried out conjoint segmentation techniques, maximum willingness pay, share simulations utility method. In addition, better characterize...

Meat products such as burgers contain large amounts of saturated fat and are considered unhealthy foods by a society that is increasingly aware the impact food on their health, there widespread idea consumption fats related to cardiovascular diseases, some types cancer obesity. The main goal this study was reformulate deer replacing from its composition with emulsions oil extracted melon pumpkin seeds. Three were made these oils (guar gum inulin, sodium alginate maltodextrin) obtain solid...

Fruit-processing industries annually discard large volumes of fruit by-products. Thousands tons melon seeds could be recovered through the year from production. These are an excellent source vegetable oil with significant health-promoting properties due to their unsaturated fatty acid profile and high content specific bioactive compounds. However, little information exists about influence cultivars oil-extraction methods on characteristics. In this study, oils nine different were evaluated....

Food innovation is crucial for food companies in order to produce healthier, safer, and more convenient foods. However, there a segment of consumers reluctant accept new This attitude even important when those novelties are developed products such as wine that have habitually relied on heritage traditional production their main competitive advantage. In this study, consumer attitudes toward the industry were evaluated by simultaneously considering product neophobia process neophobia. Based...

In this study, the oils obtained from melon and pumpkin seeds, considered to be by-products of food industry, were used prepare lamb meat burgers. The substitution each emulsified seed for animal fat was carried out in three concentrations. burgers show a reduced percentage polyunsaturated fatty acids, as well an increased concentration vitamin E, with differences depending on oil emulsion used. To evaluate acceptance reformulated burgers, discrete choice experiment also identify effects...