Search Results - "Altintzoglou, Themistoklis"

Current and Expected Trends for the Marine Chitin/Chitosan and Collagen Value Chains by Vieira, Helena, Lestre, Gonçalo Moura, Solstad, Runar Gjerp, Cabral, Ana Elisa, Botelho, Anabela, Helbig, Carlos, Coppola, Daniela, de Pascale, Donatella, Robbens, Johan, Raes, Katleen, Lian, Kjersti, Tsirtsidou, Kyriaki, Leal, Miguel C, Scheers, Nathalie, Calado, Ricardo, Corticeiro, Sofia, Rasche, Stefan, Altintzoglou, Themistoklis, Zou, Yang, Lillebø, Ana I

“…Chitin/chitosan and collagen are two of the most important bioactive compounds, with applications in the pharmaceutical, veterinary, nutraceutical, cosmetic,…”
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Valorisation of crustacean and bivalve processing side streams for industrial fast time-to-market products: A review from the European Union regulation perspective by Zou, Yang, Heyndrickx, Marc, Debode, Jane, Raes, Katleen, de Pascale, Donatella, Behan, Patrice, Giltrap, Michelle, O’Connor, Christine, Solstad, Runar Gjerp, Lian, Kjersti, Altintzoglou, Themistoklis, Dragøy, Ragnhild, Scheers, Nathalie, Undeland, Ingrid, Robbens, Johan

“…A massive amount of crustaceans and bivalves are consumed each year, leading to millions of tons of processing side streams from the seafood industry…”
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Comparative Description and Analysis of Oyster Aquaculture in Selected Atlantic Regions: Production, Market Dynamics, and Consumption Patterns by Iitembu, Johannes A., Fitzgerald, Daniel, Altintzoglou, Themistoklis, Boudry, Pierre, Britz, Peter, Byron, Carrie J., Delago, Daniel, Girard, Sophie, Hannon, Colin, Kafensztok, Marcia, Lagreze, Francisco, Legat, Jefferson Francisco Alves, Legat, Angela Puchnick, Michaelis, Adriane K., Pleym, Ingelinn Eskildsen, Sühnel, Simone, Walton, William, Strand, Åsa

“…In the face of an increasing world population and a subsequent need for an increase in sustainable and healthy food production, low trophic species, such as…”
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Consumer intention to buy products containing fish with better welfare: the role of empathy in an extended value–belief–norm model by Govaerts, Florent, Altintzoglou, Themistoklis

“…PurposeA limited number of studies have aimed at understanding behavior towards animal welfare. However, there are indications that consumers make an important…”
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Trade-offs in food systems; How does upcycling edible resources fit in the big picture? by Altintzoglou, Themistoklis, Aschemann-Witzel, Jessica

“…Globally, a large share of food is lost or wasted, contributing to resource overuse. Reducing wastage through product and processing innovations that use…”
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JIFAM Special Issue on Seafood Marketing by Altintzoglou, Themistoklis

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Open-Ended Emotive Projection Test: A Nondeterministic Method for Understanding Consumers' Emotional Reactions to Innovative Food Processing Technologies by Altintzoglou, Themistoklis, Heide, Morten

“…The objective of this study was to reveal the efficiency of Open-Ended Emotive Projection Tests (OEEPTs) and Open-Ended Questions (OEQs) in understanding…”
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Sustainability, perceived quality and country of origin of farmed salmon: Impact on consumer choices in the USA, France and Japan by Onozaka, Yuko, Honkanen, Pirjo, Altintzoglou, Themistoklis

“…•From one-quarter to two-thirds of the market in the US, France, and Japan show a strong preference for domestic farmed salmon.•From one-fifth to two-thirds of…”
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Influence of the involvement in food waste reduction on attitudes towards sustainable products containing seafood by-products by Altintzoglou, Themistoklis, Honkanen, Pirjo, Whitaker, Ragnhild Dragøy

“…This study sought to uncover how consumers’ first associations and attitudes are influenced by involvement in food waste reduction and if this can be explained…”
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Identifying consumer openness to new ingredients: A conjoint study on consumer segments in the UK by Altintzoglou, Themistoklis, Heide, Morten

“…The aim of this study was to explore consumer acceptance of food products that make use of ingredients from underutilized marine species. As these species are…”
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Fish Quality and Consumers: How Do Consumers' Knowledge About and Involvement in Fish Quality Define Factors That Influence Fish Buying Behavior? by Altintzoglou, Themistoklis, Heide, Morten

“…Despite recommendations, fish consumption is low in several countries. One of the many relevant factors that influence fish consumption is the quality of fish…”
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Seaweed products for the future: Using current tools to develop a sustainable food industry by Blikra, Marthe Jordbrekk, Altintzoglou, Themistoklis, Løvdal, Trond, Rognså, Guro, Skipnes, Dagbjørn, Skåra, Torstein, Sivertsvik, Morten, Noriega Fernández, Estefanía

“…Although commonly consumed in Asia, seaweeds are a largely underutilized food source in the Western world. However, interest is rising, and seaweeds have a…”
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Food souvenirs: buying behaviour of tourists in Norway by Altintzoglou, Themistoklis, Heide, Morten, Borch, Trude

“…Purpose – Food is an important element of a holiday. An in depth understanding of factors that influence tourists’ perception of food is central in increased…”
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The role of identity and gender in seafood cooking skills by Wien, Anders, Alm, Siril, Altintzoglou, Themistoklis

“…PurposeThe purpose of this study was to explore whether consumers' confidence in cooking skills related to seafood differed across genders, and if such…”
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Farmed fish as a functional food: Perception of fish fortification and the influence of origin – Insights from Portugal by Ramalho Ribeiro, Ana, Altintzoglou, Themistoklis, Mendes, Júlio, Nunes, Maria Leonor, Dinis, Maria Teresa, Dias, Jorge

“…Being a rich source of important nutrients, including highly digestible proteins, vitamins (A, D3), trace minerals (iodine, selenium) and n-3 long chain…”
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Perspectives on personalised food by Ueland, Øydis, Altintzoglou, Themistoklis, Kirkhus, Bente, Lindberg, Diana, Rognså, Guro Helgesdotter, Rosnes, Jan Thomas, Rud, Ida, Varela, Paula

“…Personalisation of foods opens for improving individuals’ quality of life. In the personalised food approach, the focus of research is food, its components and…”
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Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry by Aspevik, Tone, Oterhals, Åge, Rønning, Sissel Beate, Altintzoglou, Themistoklis, Wubshet, Sileshi Gizachew, Gildberg, Asbjørn, Afseth, Nils Kristian, Whitaker, Ragnhild Dragøy, Lindberg, Diana

“…Large volumes of protein-rich residual raw materials, such as heads, bones, carcasses, blood, skin, viscera, hooves and feathers, are created as a result of…”
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Drivers of liking and value perception for a new apple cultivar in Italy by Rivaroli, Sergio, Spadoni, Roberta, Tartarini, Stefano, Gregori, Roberto, Riedel, Bettina, Draicchio, Paola, Folini, Luca, Altintzoglou, Themistoklis, Canavari, Maurizio

“…PurposeCombining sensory evaluations and hypothetical valuation mechanisms, this study aims to investigate the impact of consumers' product sensory attributes…”
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Does seafood knowledge relate to more sustainable consumption? by Almeida, Cheila, Altintzoglou, Themistoklis, Cabral, Henrique, Vaz, Sofia

“…Purpose – Portugal is a country with one of the highest seafood consumption per capita in the world. The purpose of this paper is to understand the Portuguese…”
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Guilt-free pleasures: how premium and luxury influence regret by Lyons, Sarah Joy, Wien, Anders Hauge, Altintzoglou, Themistoklis

“…Purpose The purpose of this study was to investigate how a consumer’s intention to purchase a premium or luxury product influences the anticipated regret and…”
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