Evaluation of Growth Performance and Environmental Impact of Larvae Reared on Coffee Silverskins Enriched with or Microalgae.

is a promising insect due to its ability to convert low-value substrates as food chain by-products into highly nutritious feed. Its feeding and nutrition are important issues. The aim of this work was to investigate the effect of different substrates consisting of coffee silverskin, a by-product of the roasting process, enriched with different inclusions of microalgae (5%, 10%, 20%, and 25%), and , combined with the assessment of environmental sustainability by LCA.

Assessing Consumer Willingness to Pay for Nutritional Information Using a Dietary App.

A healthy society is the foundation of development in every country, and one way to achieve a healthy society is to promote healthy nutrition. An unbalanced diet is one of the leading causes of noncommunicable diseases globally. If food was correctly selected and correctly consumed, both the problems of overeating and lack of nutrition could be largely solved while also decreasing public health costs.

Exploring Visitors' Visual Behavior Using Eye-Tracking: The Case of the "".

Although the understanding of cognitive disciplines has progressed, we know relatively little about how the human brain perceives art. Thanks to the growing interest in visual perception, eye-tracking technology has been increasingly used for studying the interaction between individuals and artworks. In this study, eye-tracking was used to provide insights into non-expert visitors' visual behaviour as they move freely in the historical room of the "" of the Ducal Palace in Urbino, Italy.

Are They Careful Enough? Testing Consumers' Perception of Alternative Processing Technologies on the Quality of Organic Food.

Given the increasing public interest in how ingredients are processed and the growing demand for organic food products, it is critical to understand consumers' expectations about the process-related quality of organic products. Consumers perceive organic food to be nutritious, healthy and either natural or less processed, as they are afraid of the loss of nutritional, organoleptic and sensory properties of the food products. However, alternative food processing technologies might generate healthy and safe food options with nutritional quality properties.

Cheese liking and consumer willingness to pay as affected by information about organic production.

The present study aimed to assess the effect of information about organic production on Pecorino cheese liking and consumer willingness to pay. Mean scores of perceived liking were similar for organic cheese (OC) and conventional cheese (CC). Expected liking scores were higher for OC than for CC (P<0.