期刊
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
卷 74, 期 4, 页码 768-777出版社
WILEY
DOI: 10.1111/1471-0307.12807
关键词
Brazilian cheese; consumer studies; innovative behaviour; new foods; packaging; projective techniques
The study found that Brazilian consumers show high innovativeness and acceptance towards new foods with new sensory characteristics and quality assurance. Products of UV-C treated cheese with labelled claim achieved the highest acceptance and purchase intention among consumers.
Brazilian consumers' innovativeness and motivation to eat new foods were evaluated using a new scale and conventional or UV-C-treated sliced Prato cheeses with or without a labelled claim in the package. The proposed scale (16 statements) showed discriminant (heterotrait-monotrait ratio values <0.85) and convergent (average variance extracted >0.6) validity and adequate reliability (composite reliability >0.8). Consumers (n = 395) tend to show neophilic attitudes and innovativeness towards new foods or familiar foods with new ingredients if new sensory characteristics and quality assurance were provided. It is found that the highest acceptance, purchase intention and perceived safety and quality can be achieved with UV-C-treated cheese with labelled claim.
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