Promoting insects as a food delicacy - A qualitative study from the perspectives of consumers and producers in Italy

Autor: Pianella, L., Nyberg, M., Wendin, K.

Publikováno v: In International Journal of Gastronomy and Food Science December 2024 38

Finger Food Meals as a Means of Improving Mealtimes for People with Motoric Eating Difficulties: A Pilot Study.

Autor: Forsberg S; Department of Food and Meal Science, Faculty of Natural Science, Kristianstad University, Kristianstad, Sweden.; The Research Environment MEAL, Faculty of Natural Science, Kristianstad University, Kristianstad, Sweden.; Department of Food Science, Section for Food Design and Consumer Behaviour, University of Copenhagen, Frederiksberg C, Denmark., Nyberg M; Department of Food and Meal Science, Faculty of Natural Science, Kristianstad University, Kristianstad, Sweden.; The Research Environment MEAL, Faculty of Natural Science, Kristianstad University, Kristianstad, Sweden., Olsson V; Department of Food and Meal Science, Faculty of Natural Science, Kristianstad University, Kristianstad, Sweden.; The Research Environment MEAL, Faculty of Natural Science, Kristianstad University, Kristianstad, Sweden., Rothenberg E; The Research Environment MEAL, Faculty of Natural Science, Kristianstad University, Kristianstad, Sweden.; Department of Nursing and Integrated Health Sciences, Faculty of Health Sciences, Kristianstad University, Kristianstad, Sweden., Bredie WLP; Department of Food Science, Section for Food Design and Consumer Behaviour, University of Copenhagen, Frederiksberg C, Denmark., Wendin K; Department of Food and Meal Science, Faculty of Natural Science, Kristianstad University, Kristianstad, Sweden.; The Research Environment MEAL, Faculty of Natural Science, Kristianstad University, Kristianstad, Sweden.; Department of Food Science, Section for Food Design and Consumer Behaviour, University of Copenhagen, Frederiksberg C, Denmark., Westergren A; Department of Nursing and Integrated Health Sciences, Faculty of Health Sciences, Kristianstad University, Kristianstad, Sweden.; Department of Health Sciences, Faculty of Medicine, Lund University, Lund, Sweden.; The PRO-CARE Group and Research Platform for Collaboration for Health, Faculty of Health Sciences, Kristianstad University, Kristianstad, Sweden.

Publikováno v: Journal of nutrition in gerontology and geriatrics [J Nutr Gerontol Geriatr] 2024 Apr-Jun; Vol. 43 (2), pp. 95-115. Date of Electronic Publication: 2024 May 31.

Chewing and its influence on swallowing, gastrointestinal and nutrition-related factors: a systematic review.

Autor: Kumar A; Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden., Almotairy N; Department of Orthodontics and Pediatric Dentistry, College of Dentistry, Qassim University, Buraidah, Saudi Arabia., Merzo JJ; Smile Colosseum AB, Katrineholm, Sweden., Wendin K; Food and Meal Science, Kristianstad University, Kristianstad, Sweden.; Department of Food Science, University of Copenhagen, Frederiksberg, Denmark., Rothenberg E; Food and Meal Science, Kristianstad University, Kristianstad, Sweden.; Facutly of Health Sciences, Kristianstad University, Kristianstad, Sweden., Grigoriadis A; Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden., Sandborgh-Englund G; Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden.; Academic Center for Geriatric Dentistry, Karolinska Institutet, Stockholm, Sweden., Trulsson M; Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden.; Academic Center for Geriatric Dentistry, Karolinska Institutet, Stockholm, Sweden.

Publikováno v: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2023 Nov; Vol. 63 (33), pp. 11987-12017. Date of Electronic Publication: 2022 Jul 14.

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Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study

Autor: Wendin, K., Undeland, I.

Publikováno v: In International Journal of Gastronomy and Food Science December 2020 22