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Volume 13
Issue 23
10.3390/foods13233952
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Editorial

Value-Added Foods: Composition, Sensory, and Consumer Research

by
Witoon Prinyawiwatkul
School of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA
Foods 2024, 13(23), 3952; https://doi.org/10.3390/foods13233952
Submission received: 19 November 2024 / Accepted: 4 December 2024 / Published: 7 December 2024
(This article belongs to the Section Food Security and Sustainability)
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Excerpt

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The term “value-added” continues to be a relevant topic for global research, especially when it is related to increased economic value, increased consumer satisfaction, food waste reduction, and sustainability [...]

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MDPI and ACS Style

Prinyawiwatkul, W. Value-Added Foods: Composition, Sensory, and Consumer Research. Foods 2024, 13, 3952. https://doi.org/10.3390/foods13233952

AMA Style

Prinyawiwatkul W. Value-Added Foods: Composition, Sensory, and Consumer Research. Foods. 2024; 13(23):3952. https://doi.org/10.3390/foods13233952

Chicago/Turabian Style

Prinyawiwatkul, Witoon. 2024. "Value-Added Foods: Composition, Sensory, and Consumer Research" Foods 13, no. 23: 3952. https://doi.org/10.3390/foods13233952

APA Style

Prinyawiwatkul, W. (2024). Value-Added Foods: Composition, Sensory, and Consumer Research. Foods, 13(23), 3952. https://doi.org/10.3390/foods13233952

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