Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese

2021 ◽  
Author(s):  
Leide Roberta Barboza Melo ◽  
Fernanda Rodrigues Torres ◽  
Jonas Toledo Guimarães ◽  
Maria Eduarda Marques Soutelino ◽  
Adriano Gomez Cruz ◽  
...  
Keyword(s):  
Consumer Perception ◽  
Processed Cheese ◽  
Low Sodium

Low‐sodium roasted peanuts: effects of salt mixtures (NaCl, KC l and glycine) on consumer perception and purchase intent

2019 ◽  
Vol 54 (9) ◽  
pp. 2754-2762 ◽  
Author(s):  
Kairy Dharali Pujols ◽  
Ryan Ardoin ◽  
Busarawan Chaiya ◽  
Georgianna Tuuri ◽  
Witoon Prinyawiwatkul
Keyword(s):  
Consumer Perception ◽  
Purchase Intent ◽  
Low Sodium ◽  
Salt Mixtures

Effect of potassium-based emulsifying salts on the sensory and physicochemical parameters of low-sodium spreadable processed cheese

2018 ◽  
Vol 71 (3) ◽  
pp. 717-722 ◽  
Author(s):  
Eduardo B Nogueira ◽  
Bruno R C Costa-Lima ◽  
Fernanda Torres ◽  
Ana Victoria Regazone ◽  
Lilian Melo ◽  
...  
Keyword(s):  
Physicochemical Parameters ◽  
Processed Cheese ◽  
Low Sodium ◽  
Emulsifying Salts

Microencapsulation with spray-chilling as an innovative strategy for probiotic low sodium requeijão cremoso processed cheese processing

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Tatiana Colombo Pimentel ◽  
Fernando Eustáquio de Matos Junior ◽  
Erick Almeida Esmerino ◽  
Monica Q. Freitas ◽  
...  
Keyword(s):  
Processed Cheese ◽  
Innovative Strategy ◽  
Low Sodium
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