Heritage cereals: historical ingredients in future foods

Karin Wendin, Karin Gerhardt, Galia Zamaratskaia

Forskningsoutput: Kapitel i bok/rapport/konferenshandlingKapitel i bokPeer review

Sammanfattning

The aim was to investigate links between consumer preferences and nutritional quality of heritage cereals. This was done by two initial studies within a project on heritage cereals (Formas, 2018). The studies were one literature review and one consumer study (Zamaratskaia et al., 2020; Wendin et al., 2020). The narrative literature review included 135 references and the consumer study included 434 respondents
OriginalspråkEngelska
Titel på värdpublikationCommunicating and presenting food from the past to the future
Undertitel på värdpublikationHistorical, contemporary and evolving perspectives
RedaktörerKajsa Hult, Inger M. Jonsson, Henrik Scander, Lotte Welton
FörlagÖrebro universitet
Sidor30-32
Antal sidor3
ISBN (tryckt)9789187789618
StatusPublicerad - 2022
EvenemangNAFS 2021 - Nordic Association for Food Studies, Örebro universitet, Digital, 25 November, 2021 -
Varaktighet: 1980-jan.-01 → …

Konferens

KonferensNAFS 2021 - Nordic Association for Food Studies, Örebro universitet, Digital, 25 November, 2021
Period80-01-01 → …

Nationell ämneskategori

  • Livsmedelsvetenskap (40103)

Nyckelord

  • heritage cereals
  • health
  • consumer
  • sustainability

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