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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| 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 |