Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries

Autor: Anouk Boereboom, Philippe Mongondry, Luis K. de Aguiar, Beatriz Urbano, Zheng (Virgil) Jiang, Wim de Koning, Frank Vriesekoop

Publikováno v: Foods, Vol 11, Iss 2, p 197 (2022)

Cultured meat, as a product of recent advancement in food technology, might become a viable alternative source of protein to traditional meat. As such, cultured meat production is disruptive as it has the potential to change the demand for traditiona

Externí odkaz: https://doaj.org/article/ffeb92d4470e4eadbe71ee1361168672

Should I Really Pay a Premium for This? Consumer Perspectives on Cultured Muscle, Plant-Based and Fungal-Based Protein as Meat Alternatives

Autor: David Dean, Meike Rombach, Frank Vriesekoop, Wim de Koning, Luis Kluwe Aguiar, Martin Anderson, Philippe Mongondry, Beatriz Urbano, Cristino Alberto Gómez Luciano, Bin Jiang, Anouk Boereboom, Wisnu Satyajaya, Puspita Yuliandari, Farzana Rashid, Imran Khan, Beatriz Alvarez

Publikováno v: Journal of International Food & Agribusiness Marketing. :1-25

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c57ce8e54edc43cf39502480b508b8b1
https://doi.org/10.1080/08974438.2023.2169428

Is cultured meat a promising consumer alternative? Exploring key factors determining consumer's willingness to try, buy and pay a premium for cultured meat

Autor: Meike Rombach, David Dean, Frank Vriesekoop, Wim de Koning, Luis Kluwe Aguiar, Martin Anderson, Philippe Mongondry, Mark Oppong-Gyamfi, Beatriz Urbano, Cristino Alberto Gómez Luciano, Wendy Hao, Emma Eastwick, Zheng (Virgil) Jiang, Anouk Boereboom

Publikováno v: Appetite. 179

Cultured meat is a relatively new product, enjoying consumer appreciation as a more sustainable meat option. The present study builds on a sample from a diverse set of countries and continents, including China, the US, the UK, France, Spain, Netherla

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b38fc6b39f85a70649b831c28c0687df
https://pubmed.ncbi.nlm.nih.gov/36089124

Evaluation of portable near-infrared spectroscopy for organic milk authentication

Autor: Hector Aya Parra, Saskia M. van Ruth, Kasper Hettinga, A.M. Pustjens, Liu Ningjing, Philippe Mongondry

Publikováno v: Talanta
Talanta, Elsevier, 2018, 184, pp.128-135. ⟨10.1016/j.talanta.2018.02.097⟩
Liu, N, Parra, H A, Pustjens, A, Hettinga, K, Mongondry, P & van Ruth, S M 2018, ' Evaluation of portable near-infrared spectroscopy for organic milk authentication ', Talanta, vol. 184, pp. 128-135 . https://doi.org/10.1016/j.talanta.2018.02.097
Talanta, 184, 128-135
Talanta 184 (2018)

Organic products are vulnerable to fraud due to their premium price. Analytical methodology helps to manage the risk of fraud and due to the miniaturization of equipment, tests may nowadays even be rapidly applied on-site. The current study aimed to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3546ed1889d828381ad63ccddf90a74
https://doi.org/10.1016/j.talanta.2018.02.097

Rheology of highly concentrated anionic surfactants

Autor: Philippe Mongondry, Christopher W. Macosko, Teanoosh Moaddel

Publikováno v: Rheologica Acta. 45:891-898

Surfactant solution flow behavior is of great importance to both the chemical and consumer product industries. Most studies on the flow behavior of surfactant solutions, however, have focused on the dilute regime. Seldom reported is rheology in the h

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::85649bb3234d89047c1705ed5866f0ba
https://doi.org/10.1007/s00397-006-0090-6