Liking and willingness to eat of landrace porridges: A comparison between consumer groups

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

Liking and willingness to eat of landrace porridges : A comparison between consumer groups. / Kristofers, Hannah Y.; Gerhardt, Karin; Wendin, Karin.

I: International Journal of Gastronomy and Food Science, Bind 35, 100864, 2024.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Kristofers, HY, Gerhardt, K & Wendin, K 2024, 'Liking and willingness to eat of landrace porridges: A comparison between consumer groups', International Journal of Gastronomy and Food Science, bind 35, 100864. https://doi.org/10.1016/j.ijgfs.2023.100864

APA

Kristofers, H. Y., Gerhardt, K., & Wendin, K. (2024). Liking and willingness to eat of landrace porridges: A comparison between consumer groups. International Journal of Gastronomy and Food Science, 35, [100864]. https://doi.org/10.1016/j.ijgfs.2023.100864

Vancouver

Kristofers HY, Gerhardt K, Wendin K. Liking and willingness to eat of landrace porridges: A comparison between consumer groups. International Journal of Gastronomy and Food Science. 2024;35. 100864. https://doi.org/10.1016/j.ijgfs.2023.100864

Author

Kristofers, Hannah Y. ; Gerhardt, Karin ; Wendin, Karin. / Liking and willingness to eat of landrace porridges : A comparison between consumer groups. I: International Journal of Gastronomy and Food Science. 2024 ; Bind 35.

Bibtex

@article{248672944b46401caf491ce98ce7d34e,
title = "Liking and willingness to eat of landrace porridges: A comparison between consumer groups",
abstract = "Consumer interest and knowledge of landrace cereals has increased in recent years, which could aid in mitigating the environmental impacts of the modern agricultural system. The aim of this study is to evaluate consumer liking of porridge based on landrace cereal. Participants answered questions based on taste, texture, and willingness to eat the porridge again. The results indicated that consumers liked and would eat porridge based on landrace cereals again, suggesting that there is a potential to broaden the market for landrace cereals.",
keywords = "Consumer attitudes, Heritage grains, Landrace cereals, Porridge, Sustainable food systems",
author = "Kristofers, {Hannah Y.} and Karin Gerhardt and Karin Wendin",
note = "Publisher Copyright: {\textcopyright} 2024 The Authors",
year = "2024",
doi = "10.1016/j.ijgfs.2023.100864",
language = "English",
volume = "35",
journal = "International Journal of Gastronomy and Food Science",
issn = "1878-450X",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Liking and willingness to eat of landrace porridges

T2 - A comparison between consumer groups

AU - Kristofers, Hannah Y.

AU - Gerhardt, Karin

AU - Wendin, Karin

N1 - Publisher Copyright: © 2024 The Authors

PY - 2024

Y1 - 2024

N2 - Consumer interest and knowledge of landrace cereals has increased in recent years, which could aid in mitigating the environmental impacts of the modern agricultural system. The aim of this study is to evaluate consumer liking of porridge based on landrace cereal. Participants answered questions based on taste, texture, and willingness to eat the porridge again. The results indicated that consumers liked and would eat porridge based on landrace cereals again, suggesting that there is a potential to broaden the market for landrace cereals.

AB - Consumer interest and knowledge of landrace cereals has increased in recent years, which could aid in mitigating the environmental impacts of the modern agricultural system. The aim of this study is to evaluate consumer liking of porridge based on landrace cereal. Participants answered questions based on taste, texture, and willingness to eat the porridge again. The results indicated that consumers liked and would eat porridge based on landrace cereals again, suggesting that there is a potential to broaden the market for landrace cereals.

KW - Consumer attitudes

KW - Heritage grains

KW - Landrace cereals

KW - Porridge

KW - Sustainable food systems

U2 - 10.1016/j.ijgfs.2023.100864

DO - 10.1016/j.ijgfs.2023.100864

M3 - Journal article

AN - SCOPUS:85181810705

VL - 35

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

SN - 1878-450X

M1 - 100864

ER -

ID: 382862003