Consumer acceptance of reformulated food products: A systematic review and meta-analysis of salt-reduced foods-Reference-Cited by-同舟云学术

Consumer acceptance of reformulated food products: A systematic review and meta-analysis of salt-reduced foods

Published:2017-05-25 Issue:16 Volume:57 Page:3357-3372
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Jaenke Rachael¹²,Barzi Federica¹²,McMahon Emma¹²,Webster Jacqui³,Brimblecombe Julie³

Affiliation:

1. Wellbeing and Preventable Chronic Disease Division, Menzies School of Health Research, Darwin, Northern Territory, Australia

2. Centre for Population Health, Division of Health Sciences, University of South Australia, Adelaide, South Australia, Australia

3. The George Institute for Global Health, University of Sydney, Sydney, New South Wales, Australia

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2015.1118009

Reference93 articles.

1. Consumer Acceptance of Foods Lower in Sodium

2. Salt in food processing; usage and reduction: a review

3. Salt replacement and injection salting in smoked salmon evaluated from descriptive and hedonic sensory perspectives

4. Dietary Sources of Sodium in China, Japan, the United Kingdom, and the United States, Women and Men Aged 40 to 59 Years: The INTERMAP Study

5. Australian Bureau of Statistics. (2014). Australian Health Survey: Nutrition First Results - Foods and Nutrients, 2011–12, ‘Table 10.67 Proportion of Sodium from food groups’, cat. no. 4364.0.55.007. Retrieved 6 August 2014, from http://www.abs.gov.au/AUSSTATS/abs@.nsf/DetailsPage/4364.0.55.0072011-12?OpenDocument.

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