0000000000976314
AUTHOR
G. Migliore
Functional food characteristics in organic food products—the perspectives of Italian consumers on organic eggs enriched with omega-3 polyunsaturated fatty acids
Abstract Innovation in organic food products plays an important role in further developing its competitiveness in the market and meeting the emerging consumers’ needs. However, few studies have analysed consumers’ points of view of innovations on organic food, limited to the change in the natural food composition or the enrichment of the nutritional contents of the product. This study, using experimental auctions, aims to overcome this gap by enriching the knowledge on organic consumers’ preference for organic food with functional characteristics. Specifically, this study analyses the willingness to pay (WTP) of 110 Italian consumers for organic eggs enriched with omega-3 polyunsaturated fa…
Fissurectomy and anal advancement flap for anterior chronic anal fissure without hypertonia of the internal anal sphincter in females.
AIM: Lateral internal sphincterotomy is considered the surgical treatment of choice for chronic anal fissure after failure of medical therapy but it risks continence. The aim of the study was to evaluate fissurectomy with advancement flap for anterior chronic anal fissure (CAAF) resistant to medical therapy. METHOD: Sixteen women with CAAF without hypertonia of the internal anal sphincter, unresponsive to previous medical treatment, were included in the study. Absence of hypertonia was defined as a maximum anal resting pressure (MRP) of less than 85 mmHg. All patients underwent fissurectomy with an advancement skin flap. RESULTS: Complete healing occurred in all patients within 30 days. The…
Conventions of Quality in Consumer Preference toward Local Honey in Southern Italy
During the last few decades consumer demand for local foods has increased around the world, particularly in the USA and Europe. Such consumer trend also contributes to redefine a new alternative geography of food; in which local foods are perceived to be of better quality and safer. Moreover, consumers frame local food quality not only in terms of general attributes, such as taste and price, but also in terms of more subjective attributes closely linked to social and environmental aspects of products. These attributes are recognised by consumers as a range of socially constructed food quality criteria, which play an important role in the creation of information about quality and consumer de…