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This book presents different articles focused on the role of nutritional properties and/or health-related claims on choice preferences, choice behavior, healthy eating/healthy diet, and the willingness to pay for certain foods.
allergen --- n/a --- consumer home-test --- cereal grains --- non-communicable diseases --- health information --- trans-fatty acids --- health halo --- Aragón --- nutritional knowledge --- WTP --- Food Neophobia Scale (FNS) --- qualitative --- choice architecture --- plant extract --- organic consumer choices --- loglinear analysis --- exposure time --- purchase intentions --- food labelling --- functional ingredients --- greenhouse gas emissions --- non-communicable disease --- functional food --- food labels --- dietary fiber --- dining environment --- food choices --- changes in quality --- random forest --- local --- labeling --- segmentation --- cluster analysis --- nudging --- policy --- green tea --- United Kingdom --- health --- menu --- perceptions --- nutritional labels --- consumer research --- vitamins --- quantile regression --- nutritional claims --- information --- market success --- red wine --- qualified health claim --- alcohol content --- cross-cultural comparison --- health attitudes --- environmental information --- health consciousness --- nutrition claims --- health claim --- choice experiment --- organic dried strawberries --- emotional eating --- Brexit --- claim --- food choice --- pastries --- nutrition claim --- a discrete choice-based experiment --- trade-offs --- campus --- sustainability --- food neophobia --- nutrition --- lycopene --- nutrient labels --- yoghurt --- claims --- ultra-processed food products --- health claims --- willingness to pay --- changes in prices --- binary logistic regression --- new product development --- carrier foods --- consumer behavior --- college students --- focus groups --- clean labels --- consumer heterogeneity --- consumer --- organic --- consumer choice --- biscuits --- packaging --- label --- portion size --- older adult --- visual appraisal --- willingness to purchase --- experimental auction --- cancer --- consumer preferences --- Aragón
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This book contains recent advances about CD and NCGS written in eight chapters and is divided in three sections. In the first section, the main hallmarks of both diseases are described, together with the current diagnostic criteria of CD and its influence on the response to the vaccination against hepatitis B virus infection. The second section is dedicated to the description of several techniques for gluten determination in foods and if its consumption is good for nonceliac people. Finally, the third section contains complementary information related to the description and application of novel endoscopic techniques for confirming the diagnosis of CD. Another topic describes the growing consumption of gluten-free products and the adherence to this type of diet.
Hepatology. --- Gastroenterology --- Medicine --- Hepatology --- Health Sciences
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