Sensory drivers of liking, emotions, conceptual and sustainability concepts in plant-based and dairy yoghurts

Author:

Cardello Armand V.,Llobell Fabien,Jin David,Ryan Grace S.,Jaeger Sara R.

Funder

MBIE

Plant and Food Research Ltd

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference112 articles.

1. Adams, C., Grimmelt, A., Lieberman, M., & Moore, E. (2023). Five insights from McKinsey’s 2022 US Dairy Consumer Survey reveal how dairy consumption is changing. McKinsey & Company. Retrieved July 5, 2023 from https://www.mckinsey.com/industries/agriculture/our-insights/similar-yet-different-meet-todays-consumer-of-dairy-and-alternatives.

2. MILK Symposium Introduction: Dairy production in developing countries;Adesogan;Journal of Dairy Science,2020

3. Protein production: Planet, profit, plus people?;Aiking;The American Journal of Clinical Nutrition,2014

4. The impacts of dietary change on greenhouse gas emissions, land use, water use, and health: A systematic review;Aleksandrowicz;PloS one,2016

5. Sensory evaluation of flavored soy milk-based yogurt: A comparison between Jordanian and Malaysian consumers;Al-Nabulsi;Journal of Food Science and Engineering,2014

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