The Flexitarian Flip™: Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat-Centered to Vegetable-Forward Mixed Dishes

Journal of Food Science

Volumn 83, Issue 1, 2018, Pages 175-187

  Spencer, Molly ^a   Guinard, Jean Xavier ^a  

^a Dept of Food Science and Technology ^*  (United States)

Author keywords

flavor; Flexitarian Flip; meat reduction; sensory; vegetables

Indexed keywords

ADULT; AROMA; CONSUMER; CROSS-SECTIONAL STUDY; DATA ANALYSIS SOFTWARE; DIET; DIETITIAN; FEMALE; FLAVOR; HUMAN; MAJOR CLINICAL STUDY; MALE; NONHUMAN; PARITY; POULTRY; PRACTICE GUIDELINE; STATISTICAL ANALYSIS; VEGETABLE; ADOLESCENT; AGED; CLUSTER ANALYSIS; CONSUMER ATTITUDE; DECISION MAKING; FOOD PREFERENCE; MEAT; MIDDLE AGED; PRINCIPAL COMPONENT ANALYSIS; TASTE; VERY ELDERLY; YOUNG ADULT;

ADOLESCENT; ADULT; AGED; AGED, 80 AND OVER; CHOICE BEHAVIOR; CLUSTER ANALYSIS; CONSUMER BEHAVIOR; CROSS-SECTIONAL STUDIES; DIET; FEMALE; FOOD PREFERENCES; HUMANS; MALE; MEAT; MIDDLE AGED; PRINCIPAL COMPONENT ANALYSIS; TASTE; VEGETABLES; YOUNG ADULT;

EID: 85035219726     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13991     Document Type: Article

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