Consumer acceptance of reformulated food products: A systematic review and meta-analysis of salt-reduced foods

Critical Reviews in Food Science and Nutrition

Volumn 57, Issue 16, 2017, Pages 3357-3372

  Jaenke, Rachael ^a,b   Barzi, Federica ^a,b   McMahon, Emma ^a,b   Webster, Jacqui ^c   Brimblecombe, Julie ^c  

^a MENZIES SCHOOL OF HEALTH RESEARCH   (Australia)

^b UNIVERSITY OF SOUTH AUSTRALIA   (Australia)

^c UNIVERSITY OF SYDNEY   (Australia)

Author keywords

consumer acceptability; food; reduction; reformulation; review; Salt; sodium

Indexed keywords

FOOD PROCESSING; FOOD SUPPLY; MANUFACTURE; RANDOM PROCESSES; REDUCTION; REVIEWS; SALTS; SODIUM;

CHRONIC DISEASE; CONFIDENCE INTERVAL; CONSUMER ACCEPTABILITY; CONSUMER ACCEPTANCE; PRODUCT CATEGORIES; REFORMULATION; SENSORY PROPERTIES; SYSTEMATIC REVIEW;

FOOD PRODUCTS;

ADMINISTRATION AND DOSAGE; ANALYSIS; CHEESE; CONSUMER ATTITUDE; FAST FOOD; FOOD HANDLING; FOOD INDUSTRY; FOOD PREFERENCE; HUMAN; META ANALYSIS; PROCEDURES; SALT INTAKE; SODIUM RESTRICTION;

CHEESE; CONSUMER BEHAVIOR; DIET, SODIUM-RESTRICTED; FAST FOODS; FOOD HANDLING; FOOD PREFERENCES; FOOD-PROCESSING INDUSTRY; HUMANS; SODIUM CHLORIDE, DIETARY;

EID: 85019864804     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2015.1118009     Document Type: Article

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