Consumers’ changing attitudes towards functional foods

By N. Urala, Liisa Lähteenmäki. 2007

447 citations recorded by the source corpus.

Subfields: Food Science, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/34dc5ce6afae71e6e5b1c2d4b7518d8850b27a39

Citations in the corpus

• Functional food. Product development, marketing and consumer acceptance--a review. (2008, unknown): “…considerably higher rates of consumer acceptance than ingredients, which have been used since a short period of time (e.g. flavonoids, carotinoids, omega-3 fatty acids, selenium, xylitol) (Bech-Larsen & Grunert, 2003; Bech-Larsen & Scholderer, 2007; Krygier, 2007; Urala & Lähteenmäki, 2007).”