Different liking but similar healthiness perceptions of rye bread among younger and older consumers in Sweden
• Younger and older adults differ in their liking for rye bread. • Similar healthiness and rye bread perceptions among age groups. • Younger adults (18–44years) prefer less healthy soft, juicy, sweet rye bread. • Liking is associated with bread type reported to be eaten in childhood. • Liking is rel...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Sandvik, Pernilla [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2017 |
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| Schlagwörter: |
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| Umfang: |
12 |
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| Übergeordnetes Werk: |
Enthalten in: Development and validation of a multiclass method for the quantification of veterinary drug residues in honey and royal jelly by liquid chromatography–tandem mass spectrometry - Jin, Yue ELSEVIER, 2017, Harlow |
|---|---|
| Übergeordnetes Werk: |
volume:61 ; year:2017 ; pages:26-37 ; extent:12 |
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| DOI / URN: |
10.1016/j.foodqual.2017.04.016 |
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different liking but similar healthiness perceptions of rye bread among younger and older consumers in sweden |
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Different liking but similar healthiness perceptions of rye bread among younger and older consumers in Sweden |
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• Younger and older adults differ in their liking for rye bread. • Similar healthiness and rye bread perceptions among age groups. • Younger adults (18–44years) prefer less healthy soft, juicy, sweet rye bread. • Liking is associated with bread type reported to be eaten in childhood. • Liking is related to food choice motives especially among younger consumers. |
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• Younger and older adults differ in their liking for rye bread. • Similar healthiness and rye bread perceptions among age groups. • Younger adults (18–44years) prefer less healthy soft, juicy, sweet rye bread. • Liking is associated with bread type reported to be eaten in childhood. • Liking is related to food choice motives especially among younger consumers. |
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• Younger and older adults differ in their liking for rye bread. • Similar healthiness and rye bread perceptions among age groups. • Younger adults (18–44years) prefer less healthy soft, juicy, sweet rye bread. • Liking is associated with bread type reported to be eaten in childhood. • Liking is related to food choice motives especially among younger consumers. |
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| doi_str |
10.1016/j.foodqual.2017.04.016 |
| up_date |
2024-07-06T18:58:43.535Z |
| _version_ |
1803857243444084736 |
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