Functional food consumption preference in Culiacán, Mexico
There is low consumption of functional foods, which may be associated with various factors. In designing and developing functional foods, it is important to consider preferences such as beverages, bars, and yogurts, emphasizing consumer taste acceptance.
Authors
- Feliznando Isidro Cárdenas-Torres (ORCID: https://orcid.org/0000-0002-4434-0459)
- Nayely Leyva‐López (ORCID: https://orcid.org/0000-0001-6222-6169)
- Diego Alonso Gastélum Chavira (ORCID: https://orcid.org/0000-0001-5305-8300)
- Oscar Gerardo Figueroa-Salcido (ORCID: https://orcid.org/0000-0003-4276-8715)
- Jesús Gilberto Arámburo-Gálvez (ORCID: https://orcid.org/0000-0002-6977-5651)
- Erick Paul Gutiérrez‐Grijalva (ORCID: https://orcid.org/0000-0002-1366-408X)
- J. Basilio Heredia (ORCID: https://orcid.org/0000-0003-1017-957X)
- Fernando López-Cardoso
- Noe Ontiveros-Apodaca
Institutions
- Universidad Autónoma de Sinaloa (MX)
- Universidad de Sonora (MX)
- Universidad Autónoma de Occidente (MX)
- Centro de Investigación en Alimentación y Desarrollo (MX)
Publication Details
- Journal
- Salud Pública de México
- Published
- 2024-11-27
- DOI
- https://doi.org/10.21149/15741
- Citations
- 2
- Primary Topic
- Agricultural and Food Production Studies
- Type
- article
- Field-Weighted Citation Impact
- 0.70