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Artículo

The heuristics that guide healthiness perception of ultra-processed foods: a qualitative exploration

Etiquetas: Comportamiento del Consumidor, Embalaje, Etiquetado, Investigación cualitativa, Política alimentaria, Salud

Artículo

How Can We Motivate People to Use Nutritional Warnings in Decision Making? Citizen Co-Created Insights for the Development of Communication Campaigns

Etiquetas: Alimentos, Etiquetado nutricional, Investigación cualitativa, Políticas Públicas

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Flakes of distilled fatty acids from Uruguayan beef tallow stored at room temperature are studied. To prevent rancidity different antioxidants are added (BHT AP and citric acid). Samples with time were taken. The analyses made were: peroxide number and alcoholic alkali color 200 ppm BHT resulted to be the most efficient. A comparative assay of rancidity fastened by temperature |b was developed