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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
27/10/1997 |
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Data da última atualização: |
13/07/2018 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
VALICENTE, F. H.; CRUZ, I. |
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Afiliação: |
FERNANDO HERCOS VALICENTE, CNPMS; IVAN CRUZ, CNPMS. |
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Título: |
O bioinseticida controla. |
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Ano de publicação: |
1992 |
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Fonte/Imprenta: |
In: MANUAL de controle biológico. Rio de Janeiro: SNA/SONDOTECNICA/ANDIMA, 1992. p. 31-33. |
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Idioma: |
Português |
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Palavras-Chave: |
Lagarta-do-cartucho; Maize; Pragas. |
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Thesagro: |
Controle Biológico; Milho; Spodoptera Frugiperda; Zea Mays. |
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Thesaurus Nal: |
biological control. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/40119/1/Bioinseticida-controla.pdf
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Marc: |
LEADER 00611naa a2200217 a 4500
001 1477102
005 2018-07-13
008 1992 bl uuuu u00u1 u #d
100 1 $aVALICENTE, F. H.
245 $aO bioinseticida controla.$h[electronic resource]
260 $c1992
650 $abiological control
650 $aControle Biológico
650 $aMilho
650 $aSpodoptera Frugiperda
650 $aZea Mays
653 $aLagarta-do-cartucho
653 $aMaize
653 $aPragas
700 1 $aCRUZ, I.
773 $tIn: MANUAL de controle biológico. Rio de Janeiro: SNA/SONDOTECNICA/ANDIMA, 1992. p. 31-33.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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Voltar
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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. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
17/10/2023 |
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Data da última atualização: |
17/10/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
MARQUIS, D.; OLIVEIRA, D.; PANTIN-SOHIER, G.; REINOSO-CARVALHO, F.; DELIZA, R.; GALLEN, C. |
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Afiliação: |
DIDIER MARQUIS, UNIVERSITY OF ANGERS; DENISE OLIVEIRA, UNIVERSITY OF ANGERS; GAËLE PANTIN-SOHIER, UNIVERSITY OF ANGERS; FELIPE REINOSO-CARVALHO, UNIVESIDAD DE LOS ANDES SCHOOL OF MANAGEMENT; ROSIRES DELIZA, CTAA; CÉLINE GALLEN, UNIVERSITY OF NANTES. |
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Título: |
The taste of cuteness: How claims and cute visuals affect consumers? perception of insect-based foods. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
International Journal of Gastronomy and Food Science, v. 32, 100722, 2023. |
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DOI: |
https://doi.org/10.1016/j.ijgfs.2023.100722 |
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Idioma: |
Inglês |
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Conteúdo: |
Whether for ethical or personal health considerations, people are increasingly searching for avenues to diversify their protein intake sources. Across all main categories of alternative proteins, edible insects face the highest consumer reluctance. The present study delves into insect-based bread (virtue/functional) and chips (vice/hedonic) products to investigate how specific claims combined with cute visual elements can affect young con- sumers’ emotions, perception, and acceptance. Eight packaging versions were compared and rated by Colombian and French respondents – who vary in terms of their perception and preference toward bread and chips products. Results revealed a positively significant effect of the cute visual on reported emotions, expected product liking, tastiness, and purchase intentions – with a different impact on functional and hedonic products. The efficiency of tested arguments (i.e. healthiness/tastiness perception and willingness to purchase) was also found to vary significantly according to their congruency (nutritional claim) or complementarity (palatability claim) with both the product type and visual design (hedonic or functional) on which they appeared. Differences were also observed according to respondents’ gender and country of belonging. For instance, the former claim better enhanced purchase intentions with men; the latter with women. Importantly, the environment claim exceeds the effectiveness of both these claims. We believe that these results – considering key sociocultural aspects of sensory perceptions and preferences for innovative foodstuff – may be of particular importance in the context of sustainable gastronomy, as well as inspiring for policy makers and business working in this field. MenosWhether for ethical or personal health considerations, people are increasingly searching for avenues to diversify their protein intake sources. Across all main categories of alternative proteins, edible insects face the highest consumer reluctance. The present study delves into insect-based bread (virtue/functional) and chips (vice/hedonic) products to investigate how specific claims combined with cute visual elements can affect young con- sumers’ emotions, perception, and acceptance. Eight packaging versions were compared and rated by Colombian and French respondents – who vary in terms of their perception and preference toward bread and chips products. Results revealed a positively significant effect of the cute visual on reported emotions, expected product liking, tastiness, and purchase intentions – with a different impact on functional and hedonic products. The efficiency of tested arguments (i.e. healthiness/tastiness perception and willingness to purchase) was also found to vary significantly according to their congruency (nutritional claim) or complementarity (palatability claim) with both the product type and visual design (hedonic or functional) on which they appeared. Differences were also observed according to respondents’ gender and country of belonging. For instance, the former claim better enhanced purchase intentions with men; the latter with women. Importantly, the environment claim exceeds the effectiveness of both these claims. We believe that these result... Mostrar Tudo |
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Palavras-Chave: |
Food acceptance; Packaging design; Sensory perception; Sustainable gastronomy. |
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Thesagro: |
Consumidor. |
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Thesaurus NAL: |
Consumer behavior; Edible insects; Food packaging. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02669naa a2200289 a 4500
001 2157293
005 2023-10-17
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.ijgfs.2023.100722$2DOI
100 1 $aMARQUIS, D.
245 $aThe taste of cuteness$bHow claims and cute visuals affect consumers? perception of insect-based foods.$h[electronic resource]
260 $c2023
520 $aWhether for ethical or personal health considerations, people are increasingly searching for avenues to diversify their protein intake sources. Across all main categories of alternative proteins, edible insects face the highest consumer reluctance. The present study delves into insect-based bread (virtue/functional) and chips (vice/hedonic) products to investigate how specific claims combined with cute visual elements can affect young con- sumers’ emotions, perception, and acceptance. Eight packaging versions were compared and rated by Colombian and French respondents – who vary in terms of their perception and preference toward bread and chips products. Results revealed a positively significant effect of the cute visual on reported emotions, expected product liking, tastiness, and purchase intentions – with a different impact on functional and hedonic products. The efficiency of tested arguments (i.e. healthiness/tastiness perception and willingness to purchase) was also found to vary significantly according to their congruency (nutritional claim) or complementarity (palatability claim) with both the product type and visual design (hedonic or functional) on which they appeared. Differences were also observed according to respondents’ gender and country of belonging. For instance, the former claim better enhanced purchase intentions with men; the latter with women. Importantly, the environment claim exceeds the effectiveness of both these claims. We believe that these results – considering key sociocultural aspects of sensory perceptions and preferences for innovative foodstuff – may be of particular importance in the context of sustainable gastronomy, as well as inspiring for policy makers and business working in this field.
650 $aConsumer behavior
650 $aEdible insects
650 $aFood packaging
650 $aConsumidor
653 $aFood acceptance
653 $aPackaging design
653 $aSensory perception
653 $aSustainable gastronomy
700 1 $aOLIVEIRA, D.
700 1 $aPANTIN-SOHIER, G.
700 1 $aREINOSO-CARVALHO, F.
700 1 $aDELIZA, R.
700 1 $aGALLEN, C.
773 $tInternational Journal of Gastronomy and Food Science$gv. 32, 100722, 2023.
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Embrapa Agroindústria de Alimentos (CTAA) |
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