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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Understanding the drying kinetic and hygroscopic behaviour of larvae of yellow mealworm (Tenebrio molitor) and the effects on their quality
TL;DR: The use of insects for preparing high nutritional value foods is emerging as discussed by the authors, the dehydration kinetic of yellow mealworms larvae and its hygroscopic behaviour were described also analysing the changes in quality attributes.
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Disgusting or delicious? Examining attitudinal ambivalence towards entomophagy among Danish consumers
TL;DR: In this paper, the attitude of consumers towards eating insects, also termed entomophagy, was investigated through an online questionnaire with a representative sample of Danish consumers (n =975).
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Innovating out of the fishmeal trap: The role of insect-based fish feed in consumers’ preferences for fish attributes
TL;DR: In this paper, the authors examined the potential market impacts of the use of insect-based protein for fish feed as an innovative approach out of the fish-meal trap and found that consumers' preferences for fish attributes such as filets, freshness, ecolabelling and domestic production are heterogeneous and important in consumption choices.
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The role of species for the acceptance of edible insects: evidence from a consumer survey
TL;DR: In this article, the authors measured consumer acceptance of two different insect species with varying degrees of processing which led to different degrees of insects visibility, and a hierarchical linear regression was applied to estimate the role of insect species.
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Consumer acceptance of edible insects and design interventions as adoption strategy
TL;DR: In this article, the benefits and challenges of insect-eating are discussed, and three distinctive examples of design interventions to illustrate how design can contribute as a strategy to support the general adoption of insect foods by western consumers.
References
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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.
Journal ArticleDOI
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.