Exploring Eating Habits, Healthy Food Awareness, and Inclination toward Functional Foods of Italian Elderly People through Computer-Assisted Telephone Interviews (CATIs).

The continuous increase in life expectancy leads to progressive population ageing, especially in most developed countries. A healthy diet and better consumption of tailored functional foods may represent one of the strategies to postpone or slow down age-related decrements, thus increasing healthy ageing and reducing healthcare costs. This research aimed to explore elderly people's (>65 years old) eating habits and assess their awareness of food-health correlation.

Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction.

Honey is a worldwide known and appreciated food product. Its appreciation by consumers is due to both its nutritional properties and the extremely reduced processing. The floral origin, color, aroma and taste are key factors in determining the quality of honey.

Food Involvement, Food Choices, and Bioactive Compounds Consumption Correlation during COVID-19 Pandemic: How Food Engagement Influences Consumers' Food Habits.

The containment measures due to the COVID-19 pandemic affected food-related activities, influencing dietary behavior, food habits, and dietary choices. This study aimed to compare the relationship between food involvement and dietary choices before and during the pandemic, investigating the role played by food in dietary habits. Responses given by 2773 Italian consumers to an online survey were studied through the Food Involvement Scale (FIS) and correlated to eating habits.

Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean ( L.) Flour.

Common beans ( L.) are an important source of nutrients with beneficial effects on human health. However, they contain lectins, that limit the direct use of flour in food preparations without thermal treatment, and phytic acid, that reduces mineral cation bioavailability.

Chemical Composition and Sensory Evaluation of Saffron.

The quality and economic value of saffron, one of the most counterfeited spices, are based on three key substances that are relatively easy to measure: crocines (colour); picrocrocines (bitter); safranal (odour impact). Despite being well-known, as their concentration is correlated to sensory intensity, a detailed sensory evaluation, performed by a trained panel, supported by advanced analytical approaches, may better show the relationships between saffron composition and sensory perception. Three saffron samples of different Italian origins (Sardinia and Tuscany) were evaluated by a trained sensory panel and their chemical composition was determined by HPLC (High Performance Liquid Chromatography) and spectrophotometry.

Italian Consumers' Readiness to Adopt Eggs from Insect-Fed Hens.

Demand for eggs from laying hens is increasing as the world population continues to grow. The use of insects as animal feed is a strategic opportunity to find a new innovative, economic and sustainable source of protein. The aim of this study was to evaluate the Italian consumer inclination for eggs produced with the use of insect-fed hens.

Physico-chemical properties and toxicological effects on plant and algal models of carbon nanosheets from a nettle fibre clone.

Carbon nanosheets are two-dimensional nanostructured materials that have applications as energy storage devices, electrochemical sensors, sample supports, filtration membranes, thanks to their high porosity and surface area. Here, for the first time, carbon nanosheets have been prepared from the stems and leaves of a nettle fibre clone, by using a cheap and straight-forward procedure that can be easily scaled up. The nanomaterial shows interesting physical parameters, namely interconnectivity of pores, graphitization, surface area and pore width.

Insights into Lignan Composition and Biosynthesis in Stinging Nettle ( L.).

Stinging nettle ( L.) has been used as herbal medicine to treat various ailments since ancient times. The biological activity of nettle is chiefly attributed to a large group of phenylpropanoid dimers, namely lignans.

Cell wall composition and transcriptomics in stem tissues of stinging nettle ( L.): Spotlight on a neglected fibre crop.

Stinging nettle ( L.) produces silky cellulosic fibres, as well as bioactive molecules. To improve the knowledge on nettle and enhance its opportunities of exploitation, a draft transcriptome of the "clone 13" (a fibre clone) is here presented.