Listar por autor "7325167297ac31ddd9dff8a9ce53a055"
Mostrando ítems 1-7 de 7
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Adapting the product group-specific nutritional functional units to the Spanish context
Torán Pereg, Paula; Kyttä, Venla; Pardo, Guillermo; Saarinen, Merja (Springer Nature Link, 2025)Purpose Nutritional aspects have recently been integrated into the life cycle assessment (LCA) of foods through the use of nutrient indices as functional units (nFU). In this study, we develop the nFU indices for each ... -
Citizens driving the transition to sustainable urban food systems
Torán Pereg, Paula; Mora Gijón, María; VÁZQUEZ-ARAÚJO, LAURA; Novoa, Stefani (Elsevier, 2023)Reaching a sustainable future in which cities characteristics meet all needs and expectations of citizens is an ambitious challenge at a global level. The present study aimed to identify appropriate ways to transform ... -
Consumer insights to eco-design a hot sauce: understanding household use for product optimization through focus groups and a Home-Use-Test study
Torán Pereg, Paula; Romeo-Arroyo, Elena; Novoa, Stefani; Pardo, Guillermo; VÁZQUEZ-ARAÚJO, LAURA (MDPI, 2024)Promoting sustainable choices requires making food with proper environmental performance readily available to consumers, but these products must be appealing to ensure market success. The aim of the present study was to ... -
Environmental assessment of a hot sauce: Involving stakeholders in the development of new food products
Torán Pereg, Paula; Novoa, Stefani; VÁZQUEZ-ARAÚJO, LAURA; Pardo, Guillermo (Elsevier, 2025)Meeting the expectations of consumers when developing eco-friendly products is essential for an effective change towards sustainable consumption patterns. Interdisciplinary design approaches including both, consumers’ ... -
Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials
Torán Pereg, Paula; Deba-Rementeria, Shuyana; Estrada Korta, Olaia; Pardo, Guillermo; VÁZQUEZ-ARAÚJO, LAURA (MDPI, 2023)The present study shows the set of analyses conducted during the development of a hot chili pepper sauce to valorize green peppers usually discarded in the Espelette region (France). A traditional production process was ... -
Sustainable and health claims vs sensory properties: Consumers’ opinions and choices using a vegetable dip as example product
Mora Gijón, María; Romeo-Arroyo, Elena; Torán Pereg, Paula; Chaya Romero, Carolina; VÁZQUEZ-ARAÚJO, LAURA (Elsevier, 2020)New foods development is always challenging, and including consumers’ opinion during the design process is crucial to increase a successful welcome of the product in the market. During the present study, a whole product ... -
Understanding food sustainability from a consumer perspective: a cross-cultural exploration
Torán Pereg, Paula; Mora Gijón, María; Thomsen, Marianne; Palkova, Zuzana; Novoa, Stefani; VÁZQUEZ-ARAÚJO, LAURA (Elsevier, 2023)To successfully transition to more sustainable diets, it is necessary to understand consumers’ demands and expectations. The present exploratory research shows a cross-cultural study (Spain, Slovakia, Denmark) in ...
