Old product in a new context: Importance of the type of dish for the acceptance of Grünkern, a spelt-based traditional cereal

LWT - Food Science and Technology

Volumn 35, Issue 6, 2002, Pages 549-553

  Puumalainen, Tuija ^a   Nykopp, Heli ^a   Tuorila, Hely ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Consumer acceptance; Food neophobia; Gr nkern; Information; Sensory evaluation

Indexed keywords

ALLIUM PORRUM; SOLANUM TUBEROSUM; TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA;

EID: 0036377537     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2002.0910     Document Type: Article

References (20)

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3. Zusammensetzung und Verwendung von Grünkern
4. Role of consumer expectancies in the acceptance of novel foods
5. Nutrient composition and content of anti-nutritional factors of spelt (Triticum spelta L) cultivars
6. Die Grünkernwirtschaft im Bauland, Taubergrund und Jagsttal
7. The food situations questionnaire: A measure of children's willingness to try novel foods in stimulating and non-stimulating situations
8. Try it; it's good and it's good for you': Effects of taste and nutrition information on willingness to try novel foods
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10. Longitudinal measurement of three eating behaviour scales during a period of change
11. Development of a scale to measure the trait of food neophobia in humans
12. Nutrient composition of spelt wheat
13. Assessing food neophobia: The role of stimulus familiarity
14. Food neophobia among the Finns and related responses to familiar and unfamiliar foods
15. Effect of product formula, information and consumer characteristics on the acceptance of a new snack food
16. Role of sensory and cognitive information in the enhancement of certainty and liking for novel and familiar foods
17. Einfluss von Sorte, Erntezeitpunkt und Darre auf die Qualitätseigenschaften