Foods最新文献 - Book学术

RETRACTED: Chalen-Moreano et al. Exploring the Antimicrobial Efficacy of Low-Cost Commercial Disinfectants Utilized in the Agro-Food Industry Wash Tanks: Towards Enhanced Hygiene Practices. Foods 2024, 13, 1915. 撤稿：Chalen-Moreano et al。探索农业食品工业洗涤槽中使用的低成本商业消毒剂的抗菌效果：朝着加强卫生规范的方向发展。食品2024,13,1915。

IF 4.7 2区农林科学

Foods Pub Date : 2025-07-17 DOI: 10.3390/foods14142499

Francisco Chalen-Moreano, Angélica Saeteros-Hernández, Paula Abdo-Peralta, Catherine Frey, Lilia Ofir Peralta-Saa, Andrea Damaris Hernández-Allauca, Carlos Rolando Rosero-Erazo, Theofilos Toulkeridis

引用次数: 0

Development of a Guava Jelly Drink with Potential Antioxidant, Anti-Inflammation, Neurotransmitter, and Gut Microbiota Benefits. 具有潜在抗氧化、抗炎、神经递质和肠道微生物益处的番石榴果冻饮料的开发。

IF 4.7 2区农林科学

Foods Pub Date : 2025-07-07 DOI: 10.3390/foods14132401

Hai-Ha Nguyen, Jintanaporn Wattanathorn, Wipawee Thukham-Mee, Supaporn Muchimapura, Pongsatorn Paholpak

{"title":"Development of a Guava Jelly Drink with Potential Antioxidant, Anti-Inflammation, Neurotransmitter, and Gut Microbiota Benefits.","authors":"Hai-Ha Nguyen, Jintanaporn Wattanathorn, Wipawee Thukham-Mee, Supaporn Muchimapura, Pongsatorn Paholpak","doi":"10.3390/foods14132401","DOIUrl":"10.3390/foods14132401","url":null,"abstract":"Due to the roles of oxidative stress, inflammation, and neurotransmitter imbalances in cognitive and mental dysfunction, we aimed to develop a functional drink with antioxidant and anti-inflammatory properties as well as the potential to support neurotransmitter balance for improved cognition and mental health. The Teng Mo, Fen Hong Mee, and Hong Chon Su guava varieties were screened for their polyphenol and flavonoid contents, antioxidant and anti-inflammatory effects, and suppressive effects on acetylcholinesterase (AChE), monoamine oxidase (MAO), GABA transaminase (GABA-T), and glutamate decarboxylase (GAD). Juice from the cultivar with the highest potential was selected and mixed with mint and honey syrups, pomelo-derived dietary fiber, ascorbic acid, agar, water, and fruit puree (pear/apple/orange) to create three guava jelly drink formulations. The formulation with pear puree showed the highest biological potential and was selected as the final product. It is rich in vitamin C, gallic acid, and dietary fiber, and provides approximately 37 Kcal/100 g. It also promotes the growth of lactic acid-producing bacteria in the culture. Thus, our drink shows the potential to reduce oxidative stress and inflammation, improve neurotransmitter regulation, and stimulate the gut-brain axis, thereby promoting cognition and mental wellness. However, clinical research is essential to confirm these potential benefits.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249128/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144616944","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Artichoke Outer Bract Powder Addition on the Nutritional Profile of Gluten-Free Rusks. 添加洋蓟外苞粉对无麸质玉米营养成分的影响。

IF 4.7 2区农林科学

Foods Pub Date : 2025-07-07 DOI: 10.3390/foods14132395

Valentina Melini, Francesca Melini, Alessandro Salvati, Francesca Luziatelli, Maurizio Ruzzi

{"title":"Effect of Artichoke Outer Bract Powder Addition on the Nutritional Profile of Gluten-Free Rusks.","authors":"Valentina Melini, Francesca Melini, Alessandro Salvati, Francesca Luziatelli, Maurizio Ruzzi","doi":"10.3390/foods14132395","DOIUrl":"10.3390/foods14132395","url":null,"abstract":"This study investigates the effect of incorporating outer bract powder on the bioactive compound content of gluten-free (GF) rusks, in terms of undigestible carbohydrates and phenolic compound content. The production of the artichoke powder as a functional ingredient was optimized by evaluating two key processing variables: drying time and pre-treatment of artichoke bracts with food-grade citric acid. Two distinct composite GF flour blends were used to formulate the GF rusks, and the nutritional quality thereof was systematically assessed. Results demonstrated that pre-treating the artichoke outer bracts with citric acid, followed by drying at 40 °C for 20 h, allowed for the production of a powder characterized by a lighter and reddish appearance, low fat content, and high dietary fiber level. The formulated rusks were rich in dietary fiber, whose intake is generally a deficiency in the diet of coeliac subjects. Furthermore, the enrichment with artichoke powder contributed to the production of a low-fat snack, in contrast with the GF snacks available on the market. The artichoke powder also showed a high content of free phenolic compounds, suggesting an enhanced dietary intake of antioxidants for consumers.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248510/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617010","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Occurrence of Aflatoxin M1 over Three Years in Raw Milk from Croatia: Exposure Assessment and Risk Characterization in Consumers of Different Ages and Genders. 克罗地亚原料奶中三年内黄曲霉毒素M1的出现：不同年龄和性别消费者的暴露评估和风险特征。

IF 4.7 2区农林科学

Foods Pub Date : 2025-07-07 DOI: 10.3390/foods14132396

Nina Bilandžić, Ines Varga, Bruno Čalopek, Božica Solomun Kolanović, Ivana Varenina, Maja Đokić, Marija Sedak, Luka Cvetnić, Damir Pavliček, Ana Končurat

{"title":"Occurrence of Aflatoxin M1 over Three Years in Raw Milk from Croatia: Exposure Assessment and Risk Characterization in Consumers of Different Ages and Genders.","authors":"Nina Bilandžić, Ines Varga, Bruno Čalopek, Božica Solomun Kolanović, Ivana Varenina, Maja Đokić, Marija Sedak, Luka Cvetnić, Damir Pavliček, Ana Končurat","doi":"10.3390/foods14132396","DOIUrl":"10.3390/foods14132396","url":null,"abstract":"In this study, the frequency of aflatoxin M1 (AFM1) occurrence in raw milk was investigated across different seasons over a three-year period from 2022 to 2024 in Croatia. Risk assessment was conducted using estimated daily intake (EDI), hazard index (HI), and margin of exposure (MOE) for various age groups and both genders. The frequency of AFM1 detection above the maximum level (ML) ranged from 1.60% to 15.1%. The average incidence of AFM1 exceeding the ML was 5.67%, with the highest incidence recorded in autumn 2024. AFM1 levels within the limit of detection (LOD) and ML were found in 13% of the samples. The average mean value of AFM1 over the three-year period was 19.2 ng/kg. The highest mean AFM1 EDI values were determined for toddlers (0.61-0.67 ng/kg bw/day) and children (0.41-0.43 ng/kg bw/day). The lowest EDI values were observed in elderly females and males (0.058-0.074 ng/kg bw/day). The EDI values for females and males were slightly different. The risk assessment, based on the HI and MOE, indicated that toddlers and children are at the highest risk of exposure to AFM1, which raises significant health concerns. Additionally, consumers of large quantities of milk face a high risk of exposure, particularly during the spring and autumn seasons. For adults and the elderly, milk consumption does not pose a serious health risk.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248770/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617133","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mid-Infrared Spectroscopy for Predicting Goat Milk Coagulation Properties. 中红外光谱法预测羊奶凝固特性。

IF 4.7 2区农林科学

Foods Pub Date : 2025-07-07 DOI: 10.3390/foods14132403

Arianna Goi, Silvia Magro, Luigi Lanni, Carlo Boselli, Massimo De Marchi

{"title":"Mid-Infrared Spectroscopy for Predicting Goat Milk Coagulation Properties.","authors":"Arianna Goi, Silvia Magro, Luigi Lanni, Carlo Boselli, Massimo De Marchi","doi":"10.3390/foods14132403","DOIUrl":"10.3390/foods14132403","url":null,"abstract":"The assessment of milk coagulation properties (MCPs) is crucial for enhancing goat cheese production and quality. In this study, 501 bulk goat milk samples were collected from various farms to evaluate the MCPs. Traditionally, cheesemaking aptitude is evaluated using lactodynamographic analysis, a reliable but time-consuming laboratory method. Mid-infrared spectroscopy (MIRS) offers a promising alternative for the large-scale prediction of goat milk's technological traits. Reference MCP measurements were paired with mid-infrared spectra, and prediction models were developed using partial least squares regression, with accuracy evaluated through cross- and external validation. The ability of MIRS to classify milk samples by coagulation aptitude was evaluated using partial least squares discriminant analysis. Only the model for rennet coagulation time obtained sufficient accuracy to be applied for screening (R2CrV = 0.68; R2Ext = 0.66; RPD = 2.05). Lower performance was observed for curd-firming time (R2CrV = 0.33; R2Ext = 0.27; RPD = 1.42) and curd firmness (R2CrV = 0.55; R2Ext = 0.43; RPD = 1.35). Classification of high coagulation aptitude achieved balanced accuracy values of 0.81 (calibration) and 0.74 (validation). With further model refinement and larger calibration datasets, MIRS may become a resource for the dairy-goat sector to monitor and improve milk suitability for cheesemaking.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248493/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Miniaturized NIRS Coupled with Machine Learning Algorithm for Noninvasively Quantifying Gluten Quality in Wheat Flour. 小型近红外光谱结合机器学习算法对小麦粉中面筋质量进行无创量化。

IF 4.7 2区农林科学

Foods Pub Date : 2025-07-07 DOI: 10.3390/foods14132393

Yuling Wang, Chen Zhang, Xinhua Li, Longzhu Xing, Mengchao Lv, Hongju He, Leiqing Pan, Xingqi Ou

{"title":"Miniaturized NIRS Coupled with Machine Learning Algorithm for Noninvasively Quantifying Gluten Quality in Wheat Flour.","authors":"Yuling Wang, Chen Zhang, Xinhua Li, Longzhu Xing, Mengchao Lv, Hongju He, Leiqing Pan, Xingqi Ou","doi":"10.3390/foods14132393","DOIUrl":"10.3390/foods14132393","url":null,"abstract":"This research implemented a miniaturized near-infrared spectroscopy (NIRS) system integrated with machine learning approaches for the quantitative evaluation of dry gluten content (DGC), wet gluten content (WGC), and the gluten index (GI) in wheat flour in a noninvasive manner. Five different algorithms were employed to mine the relationship between the full-range spectra (900-1700 nm) and three parameters, with support vector regression (SVR) demonstrating the best prediction performance for all gluten parameters (RP = 0.9370-0.9430, RMSEP = 0.3450-0.4043%, and RPD = 3.1348-3.4998). Through a comparative evaluation of five wavelength selection techniques, 25-30 optimal wavelengths were identified, enabling the development of optimized SVR models. The improved whale optimization algorithm iWOA-based SVR (iWOA-SVR) model exhibited the strongest predictive capability among the five optimal wavelengths-based models, achieving comparable accuracy to the full-range spectra SVR for all gluten parameters (RP = 0.9190-0.9385, RMSEP = 0.3927-0.5743%, and RPD = 3.0424-3.2509). The model's robustness was confirmed through external validation and statistical analyses (p > 0.05 for F-test and t-test). The results highlight the effectiveness of micro-NIRS combined with iWOA-SVR for the nondestructive gluten quality assessment of wheat flour, providing a more valuable reference for expanding the use of NIRS technology and developing portable specialized NIRS equipment for industrial-level applications in the future.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248474/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617119","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring Cross-Cultural Sensory Acceptance of Vinegar-Based Dipping Sauces: A Taiwanese Consumer Study with Dumplings. 探讨以醋为基础的蘸酱的跨文化感官接受度：台湾消费者对饺子的研究。

IF 4.7 2区农林科学

Foods Pub Date : 2025-07-07 DOI: 10.3390/foods14132398

Jung-Kuei Ker, Ming-Chen Chiang, Ching-Sung Lee, Yen-Cheng Chen

{"title":"Exploring Cross-Cultural Sensory Acceptance of Vinegar-Based Dipping Sauces: A Taiwanese Consumer Study with Dumplings.","authors":"Jung-Kuei Ker, Ming-Chen Chiang, Ching-Sung Lee, Yen-Cheng Chen","doi":"10.3390/foods14132398","DOIUrl":"10.3390/foods14132398","url":null,"abstract":"Vinegar functions not only as a sensory enhancer but also as a culturally embedded culinary element across global food systems. In Taiwanese cuisine, black vinegar represents a traditional staple, particularly associated with dumpling consumption, whereas Italian balsamic vinegar is renowned for its aromatic complexity and nuanced sweetness, highly esteemed in Western gastronomy. Despite their culinary significance, limited empirical research has examined how these culturally distinct condiments are perceived when applied beyond their traditional contexts, especially in iconic national dishes. This study investigates Taiwanese consumers' cross-cultural sensory responses to dumplings paired with either local black vinegar or imported balsamic vinegar. Through a structured sensory evaluation encompassing appearance, aroma, taste, and overall impression, this research explores how sensory cues and cultural expectations interact to shape flavor preferences. The results indicate that although visual attributes were rated similarly, balsamic vinegar's distinctive aroma and taste elicited significantly greater sensory engagement, suggesting a latent openness to reinterpretation and hybridization within established food practices. These findings were supported by one-way ANOVA results, which revealed significant differences among the three groups for aroma (F = 6.30, p < 0.01), taste (F = 7.21, p < 0.01), and overall evaluation (F = 15.15, p < 0.001). By integrating sensory analysis with cultural food studies, this research advances the understanding of how multisensory cues influence consumer acceptance across cultural contexts. It further highlights the dynamic interplay between cultural familiarity and sensory novelty in flavor perception. These insights yield practical implications for culinary innovation, global flavor localization, and the development of culturally responsive food products.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249454/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144616964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Flavonoids of Mao Jian Green Tea Ameliorate Glycemic Metabolism in Type-2-Diabetic Rats via AMPK Signaling Pathways and Gut Microbiota Regulation. 毛剑绿茶黄酮类化合物通过AMPK信号通路和肠道菌群调节改善2型糖尿病大鼠血糖代谢

IF 4.7 2区农林科学

Foods Pub Date : 2025-07-07 DOI: 10.3390/foods14132402

Lei Wu, Yao Niu, Fei Liu, Jiongling Tian, Zhilin Ma, Jiahui Yang, Xiaomeng Guo, Yaogui Sun

{"title":"Flavonoids of Mao Jian Green Tea Ameliorate Glycemic Metabolism in Type-2-Diabetic Rats via AMPK Signaling Pathways and Gut Microbiota Regulation.","authors":"Lei Wu, Yao Niu, Fei Liu, Jiongling Tian, Zhilin Ma, Jiahui Yang, Xiaomeng Guo, Yaogui Sun","doi":"10.3390/foods14132402","DOIUrl":"10.3390/foods14132402","url":null,"abstract":"Mao Jian Green Tea flavonoids (MJGT_F) contain luteolin, luteolin-7-O-glucoside, eriodictyol, and eriodictyol-7-O-glucoside, among which the first three components have hypoglycemic effects; however, the overall hypoglycemic potential of MJGT_F remains unclear. This study demonstrated that MJGT_F inhibited α-glucosidase in vitro and improved metabolic parameters in a dose-dependent manner in T2DM (type 2 diabetes mellitus) rats (reducing blood glucose, triglyceride, total cholesterol, low-density lipoprotein, insulin, and the homeostatic model assessment of insulin resistance; increasing high-density lipoprotein, insulin sensitivity index, and glucagon-like peptide-1). High-dose MJGT_F (MJGT_F_H) showed optimal efficacy. Mechanistically, MJGT_F_H activated the AMPK pathway, evidenced by a significant increase in the p-AMPK/AMPK ratio and downregulation of hepatic gluconeogenic enzymes G6Pase and PEPCK. These coordinated effects collectively suggest enhanced hepatic glucose utilization and suppression of glucose overproduction. MJGT_F_H also modulated gut microbiota by enriching beneficial taxa (e.g., Akkermansia muciniphila, 11.17-fold vs. metformin) and reducing pathogens like Enterobacteriaceae. These findings highlight MJGT_F's dual regulatory roles in glucose metabolism and microbiota, supporting its potential for diabetes management.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249265/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comprehensive New Insights into Sweet Taste Transmission Mechanisms and Detection Methods. 甜味传递机制和检测方法的全面新见解。

IF 4.7 2区农林科学

Foods Pub Date : 2025-07-07 DOI: 10.3390/foods14132397

Yuanwei Sun, Shengmeng Zhang, Tianzheng Bao, Zilin Jiang, Weiwei Huang, Xiaoqi Xu, Yibin Qiu, Peng Lei, Rui Wang, Hong Xu, Sha Li, Qi Zhang

{"title":"Comprehensive New Insights into Sweet Taste Transmission Mechanisms and Detection Methods.","authors":"Yuanwei Sun, Shengmeng Zhang, Tianzheng Bao, Zilin Jiang, Weiwei Huang, Xiaoqi Xu, Yibin Qiu, Peng Lei, Rui Wang, Hong Xu, Sha Li, Qi Zhang","doi":"10.3390/foods14132397","DOIUrl":"10.3390/foods14132397","url":null,"abstract":"Sweet taste plays a pivotal role in human dietary behavior and metabolic regulation. With the increasing incidence of metabolic disorders linked to excessive sugar intake, the development and accurate evaluation of new sweeteners have become critical topics in food science and public health. However, the structural diversity of sweeteners and their complex interactions with sweet taste receptors present major challenges for standardized sweetness detection. This review offers a comprehensive and up-to-date overview of sweet taste transmission mechanisms and current detection methods. It outlines the classification and sensory characteristics of both conventional and emerging sweeteners, and explains the multi-level signaling pathway from receptor binding to neural encoding. Key detection techniques, including sensory evaluation, electronic tongues, and biosensors, are systematically compared in terms of their working principles, application scope, and limitations. Special emphasis is placed on advanced biosensing technologies utilizing receptor-ligand interactions and nanomaterials for highly sensitive and specific detection. Furthermore, an intelligent detection framework integrating molecular recognition, multi-source data fusion, and artificial intelligence is proposed. This interdisciplinary approach provides new insights and technical solutions to support precise sweetness evaluation and the future development of healthier food systems.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248591/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144616997","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Willingness to Pay for Non-Alcoholic Beer: A Survey on the Sociodemographic Factors and Consumption Behavior of Italian Consumers. 购买无酒精啤酒的意愿：意大利消费者的社会人口因素和消费行为调查。

IF 4.7 2区农林科学

Foods Pub Date : 2025-07-07 DOI: 10.3390/foods14132399

Antonietta Baiano

{"title":"The Willingness to Pay for Non-Alcoholic Beer: A Survey on the Sociodemographic Factors and Consumption Behavior of Italian Consumers.","authors":"Antonietta Baiano","doi":"10.3390/foods14132399","DOIUrl":"10.3390/foods14132399","url":null,"abstract":"The Italian market for non-alcoholic beer is very small, with a volume per capita of around 0.7 L. However, there are interesting prospects for future growth for reasons ranging from strict traffic code rules on the quantity of alcohol ingested to simple curiosity. This research aimed to investigate the willingness of Italian consumers/potential consumers to pay for non-alcoholic beer. To accomplish this, a questionnaire was administered using the Google Forms application. Three hundred and ninety-two people participated in this survey voluntarily and without monetary compensation. A probit regression model was used to estimate the impact of certain sociodemographic characteristics (number of inhabitants of the place of residence, region of residence, age group, gender, education level, employment situation, and annual net income), participants' consumption habits with respect to alcoholic beer, and participants' knowledge of and preference for non-alcoholic beers with respect to willingness to pay for non-alcoholic beers. The prices respondents were willing to pay ranged from EUR 1.51 to 2.00 for a 33 cL glass bottle. Only two factors significantly affected (p < 0.1) non-alcoholic beer WTP, namely, \"Age\" and \"Non-alcoholic beer color\". WTP decreased as the age of the respondents increased and was higher for the darker beer.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248504/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617193","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0