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Foods (Basel, Switzerland)
Dec 07, 2024;13 (23):

Value-Added Foods: Composition, Sensory, and Consumer Research.

Witoon Prinyawiwatkul
Author Information
  1. Witoon Prinyawiwatkul: School of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA. ORCID
PMID: 39683024 DOI: 10.3390/foods13233952

Abstract

The term "value-added" continues to be a relevant topic for global research, especially when it is related to increased economic value, increased consumer satisfaction, food waste reduction, and sustainability [...].

References

  1. Crit Rev Food Sci Nutr. 2023;63(6):719-752 [PMID: 34309440]
  2. Compr Rev Food Sci Food Saf. 2024 Jan;23(1):e13247 [PMID: 38284589]
  3. Foods. 2024 Jun 12;13(12): [PMID: 38928788]
  4. Compr Rev Food Sci Food Saf. 2024 Jul;23(4):e13418 [PMID: 39073089]
  5. Molecules. 2023 Mar 14;28(6): [PMID: 36985603]
Editorial

Word Cloud

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