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Xiaolei Li, Jian Li, Ping Qing and Wuyang Hu
We analyze the dynamic changes in individuals? lifestyle during the COVID-19 outbreak and recovery period through a survey of 1061 Chinese households. Specifically, we are interested in individuals? bodyweight, time allocation and food choices. We find t...
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Luís Marangoni Júnior, Danielle Ito, Sophia Moyses Lamonica Ribeiro, Marta Gomes da Silva, José Maurício de Aguirre, Rosa Maria Vercelino Alves
Pág. e43103
Consumption of biofortified foods such as sweet potatoes with high content of ß-carotene may reduce deficiency of this micronutrient. The development of biofortified sweet potato chips expands the distribution and offers an alternative to the consumption...
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Shigeru Kato, Naoki Wada, Ryuji Ito, Takaya Shiozaki, Yudai Nishiyama and Tomomichi Kagawa
Texture evaluation is manually performed in general, and such analytical tasks can get cumbersome. In this regard, a neural network model is employed in this study. This paper describes a system that can estimate the food texture of snacks. The system co...
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Cecilia Conti, Annamaria Costa, Claudia Maria Balzaretti, Vincenzo Russo and Doriana Eurosia Angela Tedesco
Humankind currently consumes more resources than our planet is able to generate. In our web survey, we investigated insects and earthworms, as a possible future food source. We targeted the survey to university students, as the possible future consumers ...
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