What determines ingredient awareness of consumers? A study on ten functional food ingredients

Author:

Bornkessel Sabine,Bröring Stefanie,(Onno) Omta S.W.F.,van Trijp Hans

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference45 articles.

1. Does information about the source of functional ingredients influence consumer perception of functional milk desserts?;Ares;Journal of the Science of Food and Agriculture,2008

2. Understanding consumers’ perception of conventional and functional yogurts using word association and hard laddering;Ares;Food Quality and Preference,2008

3. The moderator-mediator variable distinction in social psychological research: conceptual, strategic, and statistical considerations;Baron;Journal of Personality and Social Psychology,1986

4. Bech-Larsen, T., Grunert, K. G., & Poulsen, J. B. (2001). The acceptance of functional foods in Denmark, Finland and the United States. A study of consumers’ conjoint evaluations of the qualities of functional food and perceptions of general health factors and cultural values. Working paper No. 73, the Aarhus School of Business, Aarhus, Denmark: MAPP.

5. Ernährungsmedizin. Nach dem neuen Curriculum Ernährungsmedizin der Bundesärztekammer; 276 Tabellen;Biesalski,2010

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