Student consumer acceptance of plant-forward burrito bowls in which two-thirds of the meat has been replaced with legumes and vegetables: The Flexitarian Flip™ in university dining venues

Appetite

Volumn 131, Issue , 2018, Pages 14-27

  Spencer, Molly ^a,b   Kurzer, Amalie ^a   Cienfuegos, Cesar ^a   Guinard, Jean Xavier ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b MONELL CHEMICAL SENSES CENTER   (United States)

Author keywords

Consumer preferences; Flexitarian Flip ; Meat reduction; Mixed dish; Sensory; Spicy preferences

Indexed keywords

ARTICLE; CONSUMER; CONTROLLED STUDY; FLAVOR; FOOD CONTROL; HUMAN; LEGUME; MAJOR CLINICAL STUDY; PARITY; SALTINESS; SATIETY; STUDENT; ADOLESCENT; ADULT; CONSUMER ATTITUDE; FABACEAE; FEMALE; FOOD PREFERENCE; MALE; MEAT; VEGETABLE; YOUNG ADULT;

ADOLESCENT; ADULT; CONSUMER BEHAVIOR; FABACEAE; FEMALE; FOOD PREFERENCES; HUMANS; MALE; MEAT; STUDENTS; VEGETABLES; YOUNG ADULT;

EID: 85052522812     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2018.08.030     Document Type: Article

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