Consumer Acceptance of Reduced Sodium Potato Chips and Puffed Rice: How Does Ingredient Information and Education Influence Liking?

Buechler, Aimee E; Lee, Soo-Yeun

Buechler, Aimee E; Lee, Soo-Yeun.

Affiliation

Buechler AE; College of Food Science and Nutritional Engineering, Univ. of Illinois Urbana-Champaign, Champaign, IL.
Lee SY; College of Food Science and Nutritional Engineering, Univ. of Illinois Urbana-Champaign, Champaign, IL.

J Food Sci ; 84(12): 3763-3773, 2019 Dec.

Article in En | MEDLINE | ID: mdl-31742690

Subject(s)

Educational Status; Food Preferences; Oryza; Sodium Chloride, Dietary/analysis; Solanum tuberosum; Consumer Behavior; Diet, Sodium-Restricted; Humans

Key words

consumer test; flavor enhancers; potato chips; puffed rice; sodium reduction

Fulltext

Add to My VHL

XML

PubMed Links

Search on Google

Full text: 1 Database: MEDLINE Main subject: Oryza / Solanum tuberosum / Sodium Chloride, Dietary / Educational Status / Food Preferences Language: En Journal: J Food Sci Year: 2019 Type: Article Affiliation country: Israel

Fulltext

Add to My VHL

XML

PubMed Links

Search on Google