Tendències en l'alimentació : Alimentària 2006

Authors

  • Laura Isabel Arranz Iglesias
  • Marta Castells Cuixart

Abstract

Currently food gives the consumers more options than some years ago. This speedy evolution is the response of an adaptation need that this sector has because of the fast rhythm of live in our society. The industry develops more attractive, useful and durable foods, but also some of them with added ingredients to look for the desirable well-being. At the same time, a mediterranean diet promotion is ongoing, like a healthy dietary pattern, because the presence of some substances with a recognized health benefit. Information about it arrives from several sources and the message is not always the same.

Downloads

Download data is not yet available.

Downloads

Published

2007-03-15

How to Cite

Arranz Iglesias, L. I., & Castells Cuixart, M. (2007). Tendències en l’alimentació : Alimentària 2006. TECA: Tecnologia I Ciència Dels Aliments, (10), 34–37. Retrieved from https://revistes.iec.cat/index.php/TECA/article/view/3684.001

Issue

No. 10 (2006): desembre

Section

Consumption

License

The intellectual property of the articles belongs to the respective authors.

At the time of submitting the articles to TECA: Tecnologia i Ciència dels Aliments, authors accept the following terms:

— Authors assign to the Associació Catalana de Ciències de l’Alimentació (a subsidiary of the Institut d’Estudis Catalans) the rights of reproduction, public communication (including communication through social networks) and distribution of the articles submitted for publication to TECA: Tecnologia i Ciència dels Aliments, in any form and medium, including digital platforms. The Publications Committee reserves the right to accept or refuse submitted articles and the right to make any editorial changes it deems appropriate. If the suggested changes are accepted by authors, they should re-submit the article with such changes.

— Authors answer to the Associació Catalana de Ciències de l’Alimentació for the authorship and originality of submitted articles. In other words, authors assure that submitted articles do not contain fragments of works by other authors or fragments of their own previously published works; that the content of articles is original, and that the copyright of third parties is not infringed upon. Authors accept this responsibility and undertake to hold harmless the Associació Catalana de Ciències de l’Alimentació for any loss or damage resulting from non-compliance with this obligation. Furthermore, they should include a statement in articles submitted to the journal regarding their responsibility for the content of the articles.

— Authors are responsible for obtaining permission for the reproduction of all graphic material included in articles, and they should moreover ensure that images, videos, etc., have been created with the consent of the individuals appearing in them, and that material belonging to third parties is clearly identified and acknowledged as such within the text. Likewise, authors should provide the respective consents and authorisations to the Associació Catalana de Ciències de l’Alimentació when submitting articles.

— The Associació Catalana de Ciències de l’Alimentació is exempt from any liability arising from the possible infringement of intellectual property rights by authors. In all cases, it undertakes to publish corrections, clarifications, retractions and apologies, if necessary.

— Unless otherwise stated in the text or in the graphic material, the contents published in the journal are subject to an Attribution - NonCommercial - NoDerivs 3.0 Spain (by-nc-nd) license from Creative Commons, the full text of which may be consulted at https://creativecommons.org/licenses/by-nc-nd/3.0/es/deed.en. Therefore, the general public is authorised to reproduce, distribute and communicate articles as long as their authorship and publishing entity are acknowledged, and no commercial use is made of them nor derivative work produced from them.

— The journal is not responsible for the ideas and opinions expressed by the authors of published articles.