Edible Insects: Consumption, Perceptions, Culture and Tradition Among Adult Citizens from 14 Countries.

Although edible insects (EIs) are encouraged as a sustainable source of protein, their consumption is not as generalised as other types of food that are internationally accepted. While in some regions of the world, EIs are part of the gastronomic and cultural traditions, in other regions, people are not so receptive to this type of food, and some people even express some disgust towards it. Hence, this research focused on the habits of the participants regarding the consumption of insects as well as their perceptions about EIs being or not a part of the local culture or gastronomic patrimony.

Plant-Based Beverages: Consumption Habits, Perception and Knowledge on a Sample of Portuguese Citizens.

Plant-based beverages (PBB) consumption has increased significantly worldwide due to an interest in vegetarian/vegan diets, taste preferences, health and ethical and environmental issues. Therefore, this study intends to investigate consumption habits, consumer preferences and consumers' level of knowledge about PBB. In this study, a voluntary, anonymous questionnaire survey was applied to a sample of participants from Portugal.

FTIR Monitoring of Polyurethane Foams Derived from Acid-Liquefied and Base-Liquefied Polyols.

Polyalcohol liquefaction can be performed by acid or base catalysis, producing polyols with different properties. This study compared the mechanical properties of foams produced using polyols from liquefied obtained by acid and base catalysis and using two different foam catalysts. The differences were monitored using FTIR analysis.

The Challenges and Strategies of Food Security under Global Change.

Food insecurity corresponds to a deficit in households' access to appropriate food, either in quantity and/or quality, due to limited financial resources or other factors [...

Enhancing Liquefaction Efficiency: Exploring the Impact of Pre-Hydrolysis on Hazelnut Shell ( L.).

Hazelnut shells (HS), scientifically known as L. shells, are waste produced by companies that process nuts. The main objective of this study was to find an efficient way to maximize the chemical potential of HS by solubilizing the hemicelluloses, which could then be used to recover sugars and, at the same time, increase the lignin content of this material to produce adhesives or high-strength foams.