Insights for the Development of a Functional Fish Product: Drivers and Barriers, Acceptance, and Communication of Health Benefits-Reference-Cited by-同舟云学术

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Insights for the Development of a Functional Fish Product: Drivers and Barriers, Acceptance, and Communication of Health Benefits

Published:2018-03-09 Issue:4 Volume:27 Page:430-445
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

De Devitiis Biagia¹,Carlucci Domenico²^ORCID,Nocella Giuseppe³,Viscecchia Rosaria¹,Bimbo Francesco⁴,Nardone Gianluca¹

Affiliation:

1. Department of Agricultural, Food and Environmental Sciences, University of Foggia, Foggia, Italy

2. Department of Agricultural and Environmental Sciences, University of Bari “Aldo Moro”, Bari, Italy

3. School of Agriculture, Policy and Development, University of Reading, Reading, UK

4. Business Economics Group, Department of Social Sciences, Wageningen University, Wageningen, The Netherlands

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2018.1447059

Reference87 articles.

1. A Voice-of-Consumer Approach in Development of New Seafood Product Concepts

2. Fish Quality and Consumers: How Do Consumers’ Knowledge About and Involvement in Fish Quality Define Factors That Influence Fish Buying Behavior?

3. Evaluation of Seafood Product Concepts by Young Adults and Families with Young Children from Denmark, Norway, and Iceland

4. Functional foods development in the European market: A consumer perspective

5. Influence of nutritional knowledge on perceived healthiness and willingness to try functional foods

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1. A Comparative Study of Freshwater Fish Burgers Made from Three Amazonian Species: Omega 3 Fortification and Sodium Reduction;Foods;2024-02-13

2. Annotated Bibliography of Selected Papers Dealing with the Health Benefits and Risks of Fish and Seafood Consumption;Reviews in Fisheries Science & Aquaculture;2023-08-17

3. Optimizing liquid smoke conditions for the production and preservation of innovative fish products;Food Bioscience;2023-06

4. Consumer Sentiments and Emotions in New Seafood Product Concept Development: A Co-Creation Approach Using Online Discussion Rooms in Croatia, Italy and Spain;Foods;2023-04-21

5. Is it Feasible to Develop Nutritious Burgers Using Freshwater Amazonian Fish? A Comparative Study Evaluating Three Widely Consumed Species;2023

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