Potential use of naturally colored antioxidants in the food industry—A study of consumers' perception and acceptance-Reference-Cited by-同舟云学术

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Potential use of naturally colored antioxidants in the food industry—A study of consumers' perception and acceptance

Published:2021-04-17 Issue:4 Volume:36 Page:
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Bordim Jéssica¹,Lise Carla Cristina¹,Marques Caroline¹,Oldoni Tatiane Cadorin¹,Varela Paula²³^ORCID,Mitterer‐Daltoé Marina Leite¹^ORCID

Affiliation:

1. Department of Chemistry Federal Technological University of Paraná (UTFPR) Pato Branco Paraná Brazil

2. Sensory & Consumer Sciences Nofima Ås Norway

3. Department of Chemistry, Biotechnology and Food Science (KBM) The Norwegian University of Life Science Ås Norway

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12657

Reference49 articles.

1. The theory of planned behavior

2. EXPLORING AND EXPLAINING CREAMINESS PERCEPTION: CONSUMERS' UNDERLYING CONCEPTS

3. Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts

4. Understanding consumers’ perception of conventional and functional yogurts using word association and hard laddering

5. Chemical diversity of propolis and the problem of standardization

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