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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
17/06/2021 |
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Data da última atualização: |
18/06/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BANOVIC, M.; ASCHEMANN-WITZEL, J.; DELIZA, R. |
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Afiliação: |
MARIJA BANOVIC, MAPP Centre, Department of Management, Aarhus University, Aarhus, Denmark; JESSICA ASCHEMANN-WITZEL, MAPP Centre, Department of Management, Aarhus University, Aarhus, Denmark; ROSIRES DELIZA, CTAA. |
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Título: |
Taste perceptions mediate the effect of a health goal on food choice. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Food Quality and Preference, v. 94, 104305, Dec. 2021. |
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DOI: |
https://doi.org/10.1016/j.foodqual.2021.104305 |
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Idioma: |
Inglês |
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Conteúdo: |
Although considerable research has been done on the role of a health goal in food choices, little effort is devoted to the contexts intervening between the health goal and choices and its relationship with taste and price in the congruent non-conflicting versus the incongruent conflicting choice context. The present research experimentally examined through an online study, with 1303 participants, the process through which the health goal affects food choices taking into account both the congruent non-conflicting and the incongruent conflicting choice contexts. Furthermore, the study examined whether the impact of the health goal on these choices would be mediated by taste perceptions evoked by the products? imagery. Results show that when the health goal is activated in a non-conflicting (vs. conflicting) choice context, the consumers are more likely to choose more expensive (vs. cheaper) products. The consumers? expected product taste further mediate this effect of the health goal on the product choice, where a non-conflicting (vs. conflicting) choice-set additionally intensifies the consumers? taste perceptions, producing a congruent healthy ? tasty relationship. These findings suggest that the health goals do not always invoke incongruence with taste, at least in the context of products perceived as naturally healthy. For a broader market, this effect could actually be a blessing in disguise, where health-related communication efforts effectively inducing congruence with taste, would be more capable of catering the con-sumers? food choices. MenosAlthough considerable research has been done on the role of a health goal in food choices, little effort is devoted to the contexts intervening between the health goal and choices and its relationship with taste and price in the congruent non-conflicting versus the incongruent conflicting choice context. The present research experimentally examined through an online study, with 1303 participants, the process through which the health goal affects food choices taking into account both the congruent non-conflicting and the incongruent conflicting choice contexts. Furthermore, the study examined whether the impact of the health goal on these choices would be mediated by taste perceptions evoked by the products? imagery. Results show that when the health goal is activated in a non-conflicting (vs. conflicting) choice context, the consumers are more likely to choose more expensive (vs. cheaper) products. The consumers? expected product taste further mediate this effect of the health goal on the product choice, where a non-conflicting (vs. conflicting) choice-set additionally intensifies the consumers? taste perceptions, producing a congruent healthy ? tasty relationship. These findings suggest that the health goals do not always invoke incongruence with taste, at least in the context of products perceived as naturally healthy. For a broader market, this effect could actually be a blessing in disguise, where health-related communication efforts effectively inducing congruence with ... Mostrar Tudo |
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Palavras-Chave: |
Choice; Health goal; Price perceptions; Taste perceptions. |
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Thesaurus Nal: |
Fish; Food technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02241naa a2200229 a 4500
001 2132367
005 2021-06-18
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodqual.2021.104305$2DOI
100 1 $aBANOVIC, M.
245 $aTaste perceptions mediate the effect of a health goal on food choice.$h[electronic resource]
260 $c2021
520 $aAlthough considerable research has been done on the role of a health goal in food choices, little effort is devoted to the contexts intervening between the health goal and choices and its relationship with taste and price in the congruent non-conflicting versus the incongruent conflicting choice context. The present research experimentally examined through an online study, with 1303 participants, the process through which the health goal affects food choices taking into account both the congruent non-conflicting and the incongruent conflicting choice contexts. Furthermore, the study examined whether the impact of the health goal on these choices would be mediated by taste perceptions evoked by the products? imagery. Results show that when the health goal is activated in a non-conflicting (vs. conflicting) choice context, the consumers are more likely to choose more expensive (vs. cheaper) products. The consumers? expected product taste further mediate this effect of the health goal on the product choice, where a non-conflicting (vs. conflicting) choice-set additionally intensifies the consumers? taste perceptions, producing a congruent healthy ? tasty relationship. These findings suggest that the health goals do not always invoke incongruence with taste, at least in the context of products perceived as naturally healthy. For a broader market, this effect could actually be a blessing in disguise, where health-related communication efforts effectively inducing congruence with taste, would be more capable of catering the con-sumers? food choices.
650 $aFish
650 $aFood technology
653 $aChoice
653 $aHealth goal
653 $aPrice perceptions
653 $aTaste perceptions
700 1 $aASCHEMANN-WITZEL, J.
700 1 $aDELIZA, R.
773 $tFood Quality and Preference$gv. 94, 104305, Dec. 2021.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca |
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Classificação |
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Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
22/06/2023 |
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Data da última atualização: |
26/06/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
C - 0 |
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Autoria: |
CAMPOS, F. S.; ARAUJO, G. G. L. de; SIMOES, W. L.; SILVA, T. G. F. da; GUIMARÃES, M. J. M.; ARAÚJO, C. de A.; MACEDO, A. de; OLIVEIRA, G. F. de; SILVA, T. S.; ZANINE, A. de M.; FERREIRA, D. de J.; CAVALCANTI, H. S.; GOIS, G. C. |
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Afiliação: |
FLEMING SENA CAMPOS, Federal University of Maranhão, Chapadinha; GHERMAN GARCIA LEAL DE ARAUJO, CPATSA; WELSON LIMA SIMOES, CPATSA; THIERES GEORGE FREIRE DA SILVA, Federal Rural University of Pernambuco, Serra Talhada, PE; MIGUEL JÚLIO MACHADO GUIMARÃES, Federal Institute of Education, Science and Technology of Maranhão; CLEYTON DE ALMEIDA ARAÚJO, UNIVASF; AMÉLIA DE MACEDO, UNIVASF; GETÚLIO FIGUEIREDO DE OLIVEIRA, UNIVASF; TIAGO SANTOS SILVA, Instituto Federal de Educação, Ciência e Tecnologia do Sertão Pernambucano, Ouricuri, PE; ANDERSON DE MOURA ZANINE, Federal University of Maranhão, Chapadinha, MA; DANIELE DE JESUS FERREIRA, Federal University of Maranhão, Chapadinha, MA; HACTUS SOUTO CAVALCANTI, Federal University of Maranhão, Chapadinha, MA; GLAYCIANE COSTA GOIS, UNIVASF. |
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Título: |
Characterisation and recovery of minerals in silages of Sorghum IPA 2502 irigated with different leaching fractions of brackish water. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Grasses, v. 2, p. 68-77, 2023. |
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DOI: |
https://doi.org/ 10.3390/grasses2020007 |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this study was to evaluate the characteristics and recovery of minerals in silages of sorghum cv. IPA 2502 irrigated with different leaching fractions of brackish water. Sorghum cultivation was carried out in the field in a randomised block design, with four replications and four irrigation leaching fractions (0%, 5%, 10%, and 15%). From the harvested plant material, five silos per treatment, with five repetitions, were arranged in a completely randomised design for ensiling. Leaching fractions did not alter the levels of nitrogen, phosphorus, potassium, calcium, magnesium, and sulfur in sorghum. The sodium content showed a quadratic response to the leaching fractions, which was also observed for iron, manganese, and chloride. In silage, an increasing linear effect was found for nitrogen, whereas for phosphorus, potassium, and sulfur, the contents were reduced with the addition of the leaching fraction. The contents of copper, iron, zinc, and chloride in silages responded in a quadratic way. The use of brackish water, especially the 15% leaching fraction, in the cultivation of sorghum enhances the mineral contents and the recovery of some macro- and micro-nutrients after the ensiling process. |
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Palavras-Chave: |
Frações de Lixiviação; Macrominerais; Retenção mineral; Sorgo IPA 2502. |
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Thesagro: |
Água Salobra; Ensilagem; Irrigação; Lixiviação; Mineral; Pastagem; Sorgo. |
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Thesaurus NAL: |
Grass silage; Pastures; Silage; Sorghum bicolor subsp. bicolor. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1154572/1/Characterisation-and-Recovery-of-Minerals-in-Silages-of-Sorghum-2023.pdf
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Marc: |
LEADER 02542naa a2200457 a 4500
001 2154572
005 2023-06-26
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/ 10.3390/grasses2020007$2DOI
100 1 $aCAMPOS, F. S.
245 $aCharacterisation and recovery of minerals in silages of Sorghum IPA 2502 irigated with different leaching fractions of brackish water.$h[electronic resource]
260 $c2023
520 $aThe objective of this study was to evaluate the characteristics and recovery of minerals in silages of sorghum cv. IPA 2502 irrigated with different leaching fractions of brackish water. Sorghum cultivation was carried out in the field in a randomised block design, with four replications and four irrigation leaching fractions (0%, 5%, 10%, and 15%). From the harvested plant material, five silos per treatment, with five repetitions, were arranged in a completely randomised design for ensiling. Leaching fractions did not alter the levels of nitrogen, phosphorus, potassium, calcium, magnesium, and sulfur in sorghum. The sodium content showed a quadratic response to the leaching fractions, which was also observed for iron, manganese, and chloride. In silage, an increasing linear effect was found for nitrogen, whereas for phosphorus, potassium, and sulfur, the contents were reduced with the addition of the leaching fraction. The contents of copper, iron, zinc, and chloride in silages responded in a quadratic way. The use of brackish water, especially the 15% leaching fraction, in the cultivation of sorghum enhances the mineral contents and the recovery of some macro- and micro-nutrients after the ensiling process.
650 $aGrass silage
650 $aPastures
650 $aSilage
650 $aSorghum bicolor subsp. bicolor
650 $aÁgua Salobra
650 $aEnsilagem
650 $aIrrigação
650 $aLixiviação
650 $aMineral
650 $aPastagem
650 $aSorgo
653 $aFrações de Lixiviação
653 $aMacrominerais
653 $aRetenção mineral
653 $aSorgo IPA 2502
700 1 $aARAUJO, G. G. L. de
700 1 $aSIMOES, W. L.
700 1 $aSILVA, T. G. F. da
700 1 $aGUIMARÃES, M. J. M.
700 1 $aARAÚJO, C. de A.
700 1 $aMACEDO, A. de
700 1 $aOLIVEIRA, G. F. de
700 1 $aSILVA, T. S.
700 1 $aZANINE, A. de M.
700 1 $aFERREIRA, D. de J.
700 1 $aCAVALCANTI, H. S.
700 1 $aGOIS, G. C.
773 $tGrasses$gv. 2, p. 68-77, 2023.
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