Consumers’ attitudes towards sustainable alternative protein sources: Comparing seaweed, insects and jellyfish in Italy

Author:

Palmieri Nadia,Nervo Chiara,Torri Luisa

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference62 articles.

1. The uses of seaweed as food in Hawaii;Abbott;Economic Botany,1978

2. Plant-based food and protein trend from a business perspective: Markets, consumers, and the challenges and opportunities in the future;Aschemann-Witzel;Critical Reviews in Food Science and Nutrition,2020

3. Who eats seaweed? An Australian perspective;Birch;Journal of International Food and Agribusiness Marketing,2019

4. Who are the future seaweed consumers in a Western society? Insights from Australia;Birch;British Food Journal.,2019

5. The one-health approach in seaweed food production;Bizzaro;Environmental International,2022

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