Consumers’ acceptance and preferences for nutrition-modified and functional dairy products: A systematic review

Appetite

Volumn 113, Issue , 2017, Pages 141-154

  Bimbo, Francesco ^a,b   Bonanno, Alessandro ^c,d   Nocella, Giuseppe ^e   Viscecchia, Rosaria ^b   Nardone, Gianluca ^b   De Devitiis, Biagia ^b   Carlucci, Domenico ^f  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNIVERSITY OF FOGGIA   (Italy)

^c Veterinary Dentistry and Oral Surgery   (United States)

^d PENNSYLVANIA STATE UNIVERSITY   (United States)

^e UNIVERSITY OF READING   (United Kingdom)

^f Department of Agricultural and Environmental Sciences ^*  (Italy)

Author keywords

Attitudes; Consumers acceptance and preferences; Nutrition modified and functional dairy products; Perceived healthiness; Systematic review

Indexed keywords

CALCIUM; PROBIOTIC AGENT; YOGHURT;

AGING; CONSUMER; DAIRY PRODUCT; DIETARY FIBER; FOOD PREFERENCE; HEALTH FOOD; HUMAN; KNOWLEDGE; NEOPHOBIA; NUTRITION; REVIEW; SELF CONCEPT; SOCIAL ACCEPTANCE; SYSTEMATIC REVIEW; ADULT; ATTITUDE TO HEALTH; CONSUMER ATTITUDE; FEMALE; FUNCTIONAL FOOD; MALE; PSYCHOLOGY;

ADULT; CONSUMER BEHAVIOR; DAIRY PRODUCTS; FEMALE; FOOD PREFERENCES; FUNCTIONAL FOOD; HEALTH KNOWLEDGE, ATTITUDES, PRACTICE; HUMANS; MALE; SELF EFFICACY;

EID: 85014507901     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2017.02.031     Document Type: Review

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