Journal ArticleDOI
Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance
Hui Shan Grace Tan,Arnout R.H. Fischer,Patcharaporn Tinchan,Markus Stieger,L.P.A. (Bea) Steenbekkers,Hans C.M. van Trijp +5 more
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TLDR
In this article, a cross-cultural qualitative study explores how cultural exposure and individual experience contribute towards the contrasting evaluations of insects as food by those who do and do not eat them.About:
This article is published in Food Quality and Preference.The article was published on 2015-06-01. It has received 360 citations till now. The article focuses on the topics: Novel food & Entomophagy.read more
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Factors determining neophobia and neophilia with regard to new technologies applied to the food sector: A systematic review
TL;DR: In this article, a systematic review was performed starting from the understanding of the complexity that characterizes the human relationship to food, combining different dimensions, ranging from those aspects going from the biological (nutritional function) to the cultural (symbolic function), as well as the ones linking the individual to the community, the psychological to the social.
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Combining product attributes with recommendation and shopping location attributes to assess consumer preferences for insect-based food products
Mohammed Hussen Alemu,Søren Bøye Olsen,Suzanne Elizabeth Vedel,Kennedy Otieno Pambo,Victor O. Owino +4 more
TL;DR: In this paper, the authors investigated the combined effects of product-related and contextual attributes, as well as consumer attitudes on preferences for termite-based food products (TBFPs) and found that consumers prefer TBFPs with high nutritional value and especially when they are recommended by officials.
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Why do unusual novel foods like insects lack sensory appeal? Investigating the underlying sensory perceptions
TL;DR: It is recommended that future research on novel food acceptance should take into account that perceptions differ between novel and familiar foods, and that product development for culturally inappropriate foods requires selecting suitable product types and adjustment of its properties to match both consumer motivations and taste expectations.
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Recovery of soluble proteins from migratory locust (Locusta migratoria) and characterisation of their compositional and techno-functional properties.
Benedict Purschke,Helene Tanzmeister,Pia Meinlschmidt,Sabine Baumgartner,Kathrin Lauter,Henry Jäger +5 more
TL;DR: Promising functionality comparable to egg white protein in terms of emulsifying activity at pH5, foamability at pH3 and 3% NaCl, and foam stability at pH9 were found, and MLPC offers a nutritious protein source with good functional properties at certain conditions, which could be used as food ingredient in a variety of food systems.
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Determination of vitamin B12 in four edible insect species by immunoaffinity and ultra-high performance liquid chromatography.
TL;DR: This study reports on the development and validation of a method for the determination of vitamin B12 in mealworm, cricket, grasshopper and cockroach using an ultra-high performance liquid chromatography approach with preliminary immunoaffinity chromatography sample preparation, and was found to be satisfactory for the desired application.
References
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Book
Focus Groups: A Practical Guide for Applied Research
TL;DR: In this article, the authors present a survey of the focus group research, focusing on the following topics: planning the group study, developing a questioning route, participants in a focus group, moderating skills, and conducting interviews with young people.
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Dimensions of Consumer Expertise
TL;DR: In this paper, a review of empirical results from the psychological literature in a way that provides a useful foundation for research on consumer knowledge is provided by two fundamental distinctions: consumer expertise is distinguished from product-related experience and five distinct aspects, or dimensions, of expertise are identified.
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Development of a Measure of the Motives Underlying the Selection of Food: the Food Choice Questionnaire
TL;DR: The development of a multidimensional measure of motives related to food choice, developed through factor analysis of responses from a sample of 358 adults ranging in age from 18 to 87 years is described.
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A perspective on disgust.
Paul Rozin,April Fallon +1 more
TL;DR: The ontogeny of disgust, which the author believes develops during the first 8 years of life, is considered and the idea that feces, the universal disgust object, is also the first is explored, and the mechanisms for the acquisition of disgust are examined.