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Previous research has demonstrated the influence of commensal dining between humans on food choices, whereas we conducted two studies to examine how the presence of a robot might influence people's choices between meat-heavy and vegetable-forward meals in imaginary scenarios. In Study 1, participants were instructed to choose three desirable dishes from a set of two meat and two vegetable dishes while they imagined eating alone, with a human, or with a robot. Although the meat dishes were rated as more palatable and pleasant, the female participants chose fewer meat-heavy meals when eating alone or with a robot than when eating with a human, whereas no such effect was observed for the male participants. We also replicated these patterns in Study 2, as the female participants chose fewer meat-heavy meals when eating with a robot and a human than when eating with two humans. Collectively, these findings provide empirical evidence regarding how the presence of a certain robot can influence female consumers' food choices in imaginary scenarios, which has direct implications for the practice of promoting sustainable food choices.
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http://dx.doi.org/10.1111/aphw.12588 | DOI Listing |
J Sci Food Agric
September 2025
Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China.
Background: Apple pomace (AP), a byproduct of apple processing, is nutrient-rich, and its properties are influenced by both the quality of the apples and the juice extraction process. Drying technology can enhance its economic utilization. This study compared the effects of industrial drum drying (ID) and laboratory hot-air drying, heat pump drying and freeze drying (FD) on the physicochemical, functional and structural properties of from-concentrate AP (FC-AP) and not-from-concentrate AP (NFC-AP).
View Article and Find Full Text PDFJ Food Prot
September 2025
Department of Processing Technology, Nofima AS, 4021 Stavanger.
This study evaluated the effectiveness of combining recyclable packaging materials in preserving the quality of microwave-treated chicken meat. Specifically, it assessed the combination of polyethylene terephthalate (PET) and polypropylene (PP) with modified atmosphere packaging (100% N and 60% CO:40% N). Quality parameters, such as cook loss, colour, microbiological stability, and sensory analysis, were monitored over 36 days.
View Article and Find Full Text PDFGlob Heart
September 2025
Manipal Academy of Higher Education, Manipal, Karnataka, India.
Recent global estimates indicate that more than one billion people live with obesity, a figure that has doubled since 1990. When overweight individuals are included, nearly 2.5 billion adults are affected, with high body mass index contributing to an estimated 1.
View Article and Find Full Text PDFOn October 17, 2022, the U.S. Food and Drug Administration (FDA) formally established a new category of hearing aids (HAs), now available over the counter (OTC).
View Article and Find Full Text PDFAm J Infect Control
September 2025
Department of Food Science, 745 Agricultural Mall Drive, Purdue University, West Lafayette, IN USA 47907. Electronic address:
Background: Manual wiping of surfaces, a primary method in preventing hospital acquired infections, can vary significantly in its ability to eliminate bacteria and prevent cross-contamination.
Methods: Four liquid-based cleaning and disinfecting formulations comprised of hydrogen peroxide (HP), ethoxylated alcohol (EA), quaternary ammonium compounds (Quat and Quat2), or a water-based control were evaluated for their bactericidal efficacy in combination with three different wiping materials: microfiber, polypropylene, and cotton. Each chemistry and wipe combination were evaluated for its ability to reduce microbial contamination on a hard, non-porous surface measuring one meter.