Towards halving food waste: A comparative study using orange juice by-product in dairy desserts

By-products upcycling to produce ingredients has increased in the last years. However, the perception of foods with these ingredients must be studied to find the proper way to inform the consumer. The aim of this work was to study the purchase intention and healthiness and environmental friendliness...

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Detalles Bibliográficos
Autores principales: Claudia, Perez-Pirotto, Isabel, Hernando, Sonia, Cozzano, Ana, Curutchet, Patricia, Arcia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10130874/
https://www.ncbi.nlm.nih.gov/pubmed/37123887
http://dx.doi.org/10.1016/j.heliyon.2023.e15403

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10130874/
https://www.ncbi.nlm.nih.gov/pubmed/37123887
http://dx.doi.org/10.1016/j.heliyon.2023.e15403

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