Investigating the Factors that Impact the Selection of Technical Ingredients in Food Manufacturing: A Mixed-Methods Study-Reference-Cited by-同舟云学术

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Investigating the Factors that Impact the Selection of Technical Ingredients in Food Manufacturing: A Mixed-Methods Study

Published:2020-05-04 Issue:3 Volume:19 Page:268-283
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Traynor Mark¹,Martin David S.¹,Ahmad Imran²,Alonso Miguel³

Affiliation:

1. Department of Nutrition, Dietetics, and Hospitality Management, Auburn University, Auburn, Alabama, USA

2. Chaplin School of Hospitality and Tourism Management, Florida International University, Miami, Florida, USA

3. School of Computing and Information Sciences, Florida International University, Miami, Florida, USA

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2020.1759170

Reference37 articles.

1. Local versus organic: A turn in consumer preferences and willingness-to-pay

2. Impact of pesticides use in agriculture: their benefits and hazards

3. Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability

4. Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping

5. Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A review on mechanistic aspects of individual versus combined uses of enzymes as clean label‐friendly dough conditioners in breads;Journal of Food Science;2021-04-23

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