The whole beast: Consumers’ perceptions of and willingness-to-eat animal by-products-Reference-Cited by-同舟云学术

The whole beast: Consumers’ perceptions of and willingness-to-eat animal by-products

Published:2021-04 Issue: Volume:89 Page:104144
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Bearth Angela,Khunnutchanart Kewalin,Gasser Oriana,Hasler Nicole

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference19 articles.

1. Cross-cultural validation of the short version of the Food Disgust Scale in ten countries;Egolf;Appetite,2019

2. How people's food disgust sensitivity shapes their eating and food behaviour;Egolf;Appetite,2018

3. FAO. (2009). How to feed the world in 2050. Retrieved from http://www.fao.org/fileadmin/templates/wsfs/docs/expert_paper/How_to_Feed_the_World_in_2050.pdf.

4. Importance of cooking skills for balanced food choices;Hartmann;Appetite,2013

5. Development and validation of the Food Disgust Scale;Hartmann;Food Quality and Preference,2018

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1. Effect of yeast (Saccharomyces cerevisiae) fermentation on conformational changes in pig liver proteins and their ability to bind to characteristic aldehydes;Food Chemistry;2024-12

2. Edible Offal as a Valuable Source of Nutrients in the Diet—A Review;Nutrients;2024-05-24

3. Quality evaluation and shelf-life prediction model establishment of deodorization bovine liver;Journal of Food Measurement and Characterization;2024-05-09

4. Consumer acceptance of the use of plant and animal by-products of food manufacturing for human nutrition;Food and Humanity;2023-12

5. Nutrient yields from global capture fisheries could be sustainably doubled through improved utilization and management;Communications Earth & Environment;2023-10-12