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Not as Bad as I Thought: Consumers' Positive Attitudes Toward Innovative Insect-Based Foods

Considering that the demand for food will increase by 70% by 2050, consuming insect-based foods appears as a protein alternative due to their nutritional quality and low environmental impact. However, there is a need to investigate the acceptance of these innovative foods, especially in traditional...

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Detalles Bibliográficos
Autores principales: Junges, Juliana Rotunno, do Canto, Natália Rohenkohl, de Barcellos, Marcia Dutra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8256853/
https://www.ncbi.nlm.nih.gov/pubmed/34235165
http://dx.doi.org/10.3389/fnut.2021.631934

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