Additives in Dairy Foods: Consumer Perceptions of Additives in Dairy Products

Encyclopedia of Dairy Sciences: Second Edition

Volumn , Issue , 2011, Pages 41-48

  Brockman, C ^a   Beeren, C J M ^a  

^a LEATHERHEAD FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84952715485     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374407-4.00003-0     Document Type: Chapter

References (19)

1. Chambers E., Wolf M.B. Sensory Testing Methods 1996, American Society for Testing and Materials (ASTM), ASTM, West Conshohocken, PA.
2. Calvo C., Salvador A., Fiszman S.M. Influence of colour intensity on the perception of colour and sweetness in various fruit-flavoured yoghurts. European Food Research and Technology 2001, 213:99-103.
3. Drake M.A. Modern sensory practices. The Sensory Evaluation of Dairy Products 2009, 505-530. Springer, New York. S. Clark, M. Costello, M.A. Drake, F. Bodyfelt (Eds.).
4. Dutch giant to focus on natural inherent benefits. Innova 2009, Vol. 7:1. Innova Market Insights, Innova Market Insights BV, Duiven, The Netherlands, (chief ed.). R. Wyers (Ed.).
5. Johnson J.L., Dzendolet E., Clydesdale F.M. Psychophysical relationship between sweetness and redness in strawberry-flavoured drinks. Journal of Food Protection 1983, 46:21-25.
6. Johnson J.L., Dzendolet E., Damon R., Sawyer M., Clydesdale F.M. Psychophysical relationships between perceived sweetness and colour in cherry flavoured beverages. Journal of Food Protection 1982, 45:601-606.
7. Kilcast D. Measuring consumer perceptions of texture: An overview. Solid Foods 2004, Vol. 2:4-32. Woodhead Publishing Limited, Cambridge. D. Kilcast (Ed.).
8. Lawless H.T., Heymann H. Sensory Evaluation of Food: Principles and Practices 1998, Kluwer, Dordrecht.
9. Additives and Attitudes, a UK Consumer Perspective 2006, Leatherhead Food Research, Leatherhead Food Research, Leatherhead.
10. The Dairy Market - Global Trends and Innovation 2008, Leatherhead Food Research, Leatherfood Food Research, Leatherfood.
11. Global Food Markets database Leatherhead Food Research, (accessed 18 June 2010). http://www.leatherheadfood.com/global-food-markets.
12. The UK Food & Drinks Market Report 2009, Leatherhead Food Research, Leatherfood Food Research, Leatherfood.
13. Lindley M. Healthy-eating challenges and the use of food additives. Food Science and Technology 2006, 20:16-17.
14. Consumer Goods Europe 2009, Vol. 551:11. Mintel.
15. Natural Comes Out Top in New Product Claims 2008 2009, Mintel. http://www.foodnavigator.com, J. Halliday (Ed.).
16. Rozin P. The socio-cultural context of eating and food choice. Food Choice, Acceptance and Consumption 1996, 83-104. Blackie, London. H.L. Meiselman, H.J.H. MacFie (Eds.).
17. Rozin P., Fischler C., Imada S., Sarubin A., Wrzesniewski A. Attitudes to food and the role of food in life in the USA, Japan, Flemish Belgium and France: Possible implications for the diet-health debate. Appetite 1999, 33:163-180.
18. Shepherd R., Raats M. Attitudes and beliefs in food habits. Food Choice Acceptance and Consumption 1996, 346-364. Chapman & Hall, London. H.L. Meiselman, H.J.H. MacFie (Eds.).
19. OMIRA Oberland-Milchverwertung Ravensburg GmbH. http://www.minusl.de.