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Influence of Intrinsic and Extrinsic Food Attributes on Consumers’ Acceptance of Reformulated Food Products: a Systematic Review

INTRODUCTION: Reducing the salt, sugar and fat content of food is recognised worldwide as one of the strategies available for reducing the incidence of obesity and non-communicable diseases. The food industry has a major influence on achieving these goals by preserving intrinsic (chemical and sensor...

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Detalles Bibliográficos
Autores principales:	Bolha, Anja, Blaznik, Urška, Korošec, Mojca
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Sciendo 2020
Materias:	Review Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7780774/ https://www.ncbi.nlm.nih.gov/pubmed/33488825 http://dx.doi.org/10.2478/sjph-2021-0011

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