Effects of colorant concentration and ‘natural colour’ or ‘sodium content’ claim on saltiness perception, consumer liking and emotion, and purchase intent of dipping sauces
Author:
Affiliation:
1. Department of Food Technology; Faculty of Agro-Industry; Prince of Songkla University; HatYai Songkhla 90112 Thailand
2. School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
Funder
Royal Golden Jubilee Ph.D. Program
Thailand Research Fund
Prince of Songkla University
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13704/fullpdf
Reference44 articles.
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3. Molecular gastronomy: a new emerging scientific discipline;Barham;Chemical Reviews,2010
4. The role of nutrition labels and advertising claims in altering consumers’ evaluation and choice;Bialkova;Appetite,2016
5. Effect of liking, information and consumer characteristics on purchase intention and willingness to pay more for a fat spread with a proven health benefit;Bower;Food Quality and Preference,2003
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