Attitudes of consumers toward Spirulina and açaí and their use as a food ingredient
Author:
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
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2. Consumers' attitudes and change of attitude toward 3D-printed food;Brunner;Food Quality and Preference,2018
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1. Attitudes and perceptions towards microalgae as an alternative food: A consumer segmentation in Switzerland;Algal Research;2024-03
2. Research trends and current requirements and challenges in the industrial production of spirulina as a food source;Trends in Food Science & Technology;2024-01
3. Box–Behnken design based statistical modelling to study the effects of spirulina (Arthrospira platensis) incorporation on nutritional standards of vegan snack product;Journal of Agriculture and Food Research;2023-12
4. Pasta goes green: Consumer preferences for spirulina-enriched pasta in Italy;Algal Research;2023-09
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