Does information about the source of functional ingredients influence consumer perception of functional milk desserts?
- 17 July 2008
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 88 (12), 2061-2068
- https://doi.org/10.1002/jsfa.3313
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Functional foods: Consumer willingness to compromise on taste for health?Food Quality and Preference, 2005
- Attitudes behind consumers' willingness to use functional foodsFood Quality and Preference, 2004
- Predicting intentions to consume functional foods and supplements to offset memory loss using an adaptation of protection motivation theoryAppetite, 2004
- Reasons behind consumers’ functional food choicesNutrition & Food Science, 2003
- Market and marketing of functional food in EuropeJournal of Food Engineering, 2003
- Consumer responses to an off-flavor in juice in the presence of specific health claimsFood Quality and Preference, 2001
- Bitter taste, phytonutrients, and the consumer: a reviewThe American Journal of Clinical Nutrition, 2000
- The Functional Food Trend: What’s Next And What Americans Think About EggsJournal of the American College of Nutrition, 2000
- The Market for Functional FoodsInternational Dairy Journal, 1998
- Perceived quality: A market driven and consumer oriented approachFood Quality and Preference, 1995