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To see is to hold: Using food surface textures to communicate product healthiness

Article

posted by Research Admin 1 on 14 January 2020

This research tested people's perceptions of the healthiness of the same product using various different textures, in order to provide guidance as to how to increase consumers to make healthier foor purchasing decisions. 

To read the full abstract, and for information on how to access the full text, go to: https://doi.org/10.1016/j.foodqual.2019.103866 or contact your DHB library, or organisational or local library for assistance.

Jansson, C. V. and Kobescak, M. To see is to hold: Using food surface textures to communicate product healthiness. Food Quality and Preference, Vol 81, April 2020, 103866