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Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research

Version 2 2024-06-13, 15:10
Version 1 2022-04-29, 14:03
journal contribution
posted on 2024-06-13, 15:10 authored by Shahida Anusha Siddiqui, Nur Alim Bahmid, Chayan MM Mahmud, Fatma Boukid, Melisa Lamri, Mohammed Gagaoua
Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research

History

Journal

Critical Reviews in Food Science and Nutrition

Pagination

1-22

Location

Abingdon, Eng.

Publisher DOI

ISSN

0007-9006

eISSN

1549-7852

Language

eng

Author URL

Publication classification

C1 Refereed article in a scholarly journal

Publisher

Taylor & Francis

Usage metrics

    Research Publications

    Categories

    Keywords

    ACCEPTANCEADOPT INSECTSConsumer acceptanceEATEDIBLE INSECTSENTOMOPHAGYfood innovationFood Science & Technologyhabits and preferencesHEALTHLife Sciences & Biomedicinemeat alternativesnovel foodsNutrition & DieteticsPERCEPTIONSPRODUCTSPROTEINScience & TechnologyWILLINGNESS

    Licence

    All Rights Reserved

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