A survey on domestic consumer’s awareness of food additives and Clean Label concept
Author:
Funder
Ministry of Science and ICT
Publisher
Korean Society for Food Science of Animal Resources
Subject
Earth-Surface Processes
Link
http://www.foodnlife.org/download/download_pdf?doi=10.5851/fl.2023.e9
Reference15 articles.
1. Asioli D, Aschemann-Witzel J, Caputo V, Vecchio R, Annunziata A, Næs T, Varela P. 2017. Making sense of the “Clean Label” trends: A review of consumer food choice behavior and discussion of industry implications. Food Res Int 99:58-71. 10.1016/j.foodres.2017.07.022 28784520
2. Câmara AKFI, Vidal VAS, Santos M, Bernardinelli OD, Sabadini E, Pollonio MAR. 2020. Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy. Meat Sci 163:108085. 10.1016/j.meatsci.2020.108085 32088609
3. Gassara F, Kouassi AP, Brar SK, Belkacemi K. 2016. Green alternatives to nitrates and nitrites in meat-based products: A review. Crit Rev Food Sci Nutr 56:2133-2148. 10.1080/10408398.2013.812610 25750989
4. Jung HY, Kim HA. 2016. Consumers perception and utilization of food labels by age and gender. J Korean Soc Food Sci Nutr 45:437-444. 10.3746/jkfn.2016.45.3.437
5. Kim TK, Ku SK, Kim YB, Jeon KH, Choi YS. 2017. Substitution and technology trend of synthetic additives in processed meat industry: Nitrite and phosphate. Korean J Food Sci Anim Resour 6:98-108.
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