Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced

Appetite

Volumn 105, Issue , 2016, Pages 449-459

  Guinard, Jean Xavier ^a   Myrdal Miller, Amy ^b,c   Mills, Kelly ^b   Wong, Thomas ^b   Lee, Soh Min ^a,d   Sirimuangmoon, Chirat ^a,e   Schaefer, Sarah E ^a   Drescher, Greg ^b  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b Culinary Institute of America at Greystone   (United States)

^c Farmer's Daughter Consulting   (United States)

^d Ewha Womans University   (South Korea)

^e MAE FAH LUANG UNIVERSITY   (Thailand)

Author keywords

Consumer research; Culinary strategies; Dietary guidance; Mushrooms; Umami

Indexed keywords

SODIUM;

ARTICLE; BEEF; CONSUMER; CONTROLLED STUDY; FOOD INTAKE; FOOD PREFERENCE; HUMAN; MUSHROOM; PRINCIPAL COMPONENT ANALYSIS; SALTINESS; UMAMI; ADMINISTRATION AND DOSAGE; ADOLESCENT; ADULT; AGARICALES; ANIMAL; BOVINE; CONSUMER ATTITUDE; FEMALE; FOOD HANDLING; MALE; MIDDLE AGED; RANDOMIZED CONTROLLED TRIAL; RED MEAT; SALT INTAKE; SODIUM RESTRICTION; TASTE; YOUNG ADULT;

ADOLESCENT; ADULT; AGARICALES; ANIMALS; CATTLE; CONSUMER BEHAVIOR; DIET, SODIUM-RESTRICTED; FEMALE; FOOD HANDLING; FOOD PREFERENCES; HUMANS; MALE; MIDDLE AGED; RED MEAT; SODIUM CHLORIDE, DIETARY; TASTE; YOUNG ADULT;

EID: 84975853008     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2016.06.018     Document Type: Article

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