Zerrendatu honen arabera: egilea "ff1b4db77121507d857514704ffe05f2"
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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 ... -
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 ...
