Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese-Reference-Cited by-同舟云学术

Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese

Published:2021-12-30 Issue: Volume: Page:
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:Journal of Sensory Studies

Author:

Melo Leide Roberta Barboza¹^ORCID,Torres Fernanda Rodrigues¹,Guimarães Jonas Toledo¹,Soutelino Maria Eduarda Marques¹,Cruz Adriano Gomez²,Cortez Marco Antonio Sloboda¹

Affiliation:

1. Faculdade de Veterinária Universidade Federal Fluminense Niterói Brazil

2. Departamento de Alimentos Instituto Federal de Educação do Rio de Janeiro Rio de Janeiro Brazil

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12732

Reference29 articles.

1. Identifying objective quality attributes of functional foods

2. Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety

3. A systematic review of the sources of dietary salt around the world;Bhat S.;Advances in Nutrition,2020

4. BRASIL.Ministério da Agricultura Pecuária e Abastecimento.Altera o Decreto n° 9.013 de 29 de março de 2017 que regulamenta a Lei n° 1.283 de 18 de dezembro de 1950 e a Lei n° 7.889 de 23 de novembro de 1989 que dispõem sobre o regulamento da inspeção industrial e sanitária de produtos de origem animal. DECRETO N° 10.468 de 18 de agosto de 2020.Diário Oficial da União Brasília DF Seção 6 August 18 2020 p. 71.

5. New product development by eliciting user experience and aspirations

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Understanding food consumer behavior using projective methods and the big five personality traits model: The case of traditional Mexican cheeses;Journal of Sensory Studies;2024-07-22

2. Do not be salty: an analysis of consumers' salt reduction strategies investigated using word association tasks;International Journal of Food Science & Technology;2023-09-18

3. Projective methods for the study of food consumer behavior: an updated short review of its uses, challenges, and potential applications;Current Opinion in Food Science;2023-08

4. Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade;CyTA - Journal of Food;2023-01-10

5. Evaluation of the perceptions, attitudes, and knowledge of consumers in the south region of Brazil regarding vinegars: Potential application of regional fruits;Journal of Sensory Studies;2022-12-29