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Registro Completo |
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Biblioteca(s): |
Embrapa Agricultura Digital. |
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Data corrente: |
29/03/2007 |
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Data da última atualização: |
29/03/2007 |
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Autoria: |
BRAGA, R.; CAMPOS, F.; SILVA, A. P. da; ALVES, J. W.; OLIVEIRA, A. |
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Afiliação: |
Núcleo de Pesquisa em Qualidade de Software. |
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Título: |
SBS-AGRO: sistema de busca utilizando mapeamento ontológicos e retorno do usuário. |
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Ano de publicação: |
2003 |
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Fonte/Imprenta: |
Revista Brasileira de Agroinformática, São Paulo, v. 5, n. 2, p. 59-72, 2003. |
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Idioma: |
Português |
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Palavras-Chave: |
Mecanismo de busca para Web; Ontologia; Recuperação de informação; Retorno do usuário; Software agropecuário. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00674naa a2200217 a 4500
001 1003666
005 2007-03-29
008 2003 bl uuuu u00u1 u #d
100 1 $aBRAGA, R.
245 $aSBS-AGRO$bsistema de busca utilizando mapeamento ontológicos e retorno do usuário.
260 $c2003
653 $aMecanismo de busca para Web
653 $aOntologia
653 $aRecuperação de informação
653 $aRetorno do usuário
653 $aSoftware agropecuário
700 1 $aCAMPOS, F.
700 1 $aSILVA, A. P. da
700 1 $aALVES, J. W.
700 1 $aOLIVEIRA, A.
773 $tRevista Brasileira de Agroinformática, São Paulo$gv. 5, n. 2, p. 59-72, 2003.
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Registro original: |
Embrapa Agricultura Digital (CNPTIA) |
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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: |
31/12/2023 |
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Data da última atualização: |
09/05/2024 |
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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: |
TEIXEIRA, N. S.; ALCANTARA, M. DE; MARTINS, I. B. A.; HIDALGO CHÁVES, D. W.; ROSENTHAL, A.; CHAVES, A. C. S. D.; DELIZA, R. |
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Afiliação: |
NÁTALI SILVA TEIXEIRA, UFRRJ; MARCELA DE ALCANTARA, PDJ-CNPq; INAYARA BEATRIZ ARAUJO MARTINS, PDJ-FAPERJ; DAVY WILLIAN HIDALGO CHÁVEZ, PDJ-FAPERJ; AMAURI ROSENTHAL, CTAA; ANA CAROLINA SAMPAIO DORIA CHAVES, CTAA; ROSIRES DELIZA, CTAA. |
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Título: |
Attitudes and conceptions of Brazilian consumers toward ice cream and protein addition. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Food Quality and Preference, v. 108, 104881, 2023. |
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DOI: |
https:// doi.org/10.1016/j.foodqual.2023.104881 |
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Idioma: |
Inglês |
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Conteúdo: |
Ice cream is an excellent product for incorporating different ingredients, allowing various innovations, including the addition of protein. This study explored the conceptions of Brazilian consumers towards ice cream, and their attitude toward the addition of protein to ice cream. 1074 consumers participated in an online study using word association. In addition, data were collected on participant sociodemographic information, questions about ice cream consumption habits, the type of tropical fruits that they considered best when formulating high-protein ice cream, and their preferred product form, i.e. cream or popsicle. The word association task identified 3978 different terms that were associated with ice cream. Word associations differed between consumers who were favorable versus unfavorable toward the addition of protein. The majority of participants (88%) felt that adding protein to ice cream was a good idea, and these consumers cited words related to the sensory attributes of ice cream, such as “refreshing” and “creamy,” more often than participants who were indifferent and/or were unfavorable toward protein addition. These latter participants more frequently cited terms reflecting the negative caloric aspects of ice cream, such as “fat,” “sugar,” “calories,” and “overweight.” The data provide insights that can be used to develop ice cream that meets different consumer niches and that may foster greater ice cream consumption throughout the year. |
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Palavras-Chave: |
Consumer study; High protein; Online questionnaire; Word association. |
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Thesaurus NAL: |
Ice cream. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02311naa a2200265 a 4500
001 2160362
005 2024-05-09
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps:// doi.org/10.1016/j.foodqual.2023.104881$2DOI
100 1 $aTEIXEIRA, N. S.
245 $aAttitudes and conceptions of Brazilian consumers toward ice cream and protein addition.$h[electronic resource]
260 $c2023
520 $aIce cream is an excellent product for incorporating different ingredients, allowing various innovations, including the addition of protein. This study explored the conceptions of Brazilian consumers towards ice cream, and their attitude toward the addition of protein to ice cream. 1074 consumers participated in an online study using word association. In addition, data were collected on participant sociodemographic information, questions about ice cream consumption habits, the type of tropical fruits that they considered best when formulating high-protein ice cream, and their preferred product form, i.e. cream or popsicle. The word association task identified 3978 different terms that were associated with ice cream. Word associations differed between consumers who were favorable versus unfavorable toward the addition of protein. The majority of participants (88%) felt that adding protein to ice cream was a good idea, and these consumers cited words related to the sensory attributes of ice cream, such as “refreshing” and “creamy,” more often than participants who were indifferent and/or were unfavorable toward protein addition. These latter participants more frequently cited terms reflecting the negative caloric aspects of ice cream, such as “fat,” “sugar,” “calories,” and “overweight.” The data provide insights that can be used to develop ice cream that meets different consumer niches and that may foster greater ice cream consumption throughout the year.
650 $aIce cream
653 $aConsumer study
653 $aHigh protein
653 $aOnline questionnaire
653 $aWord association
700 1 $aALCANTARA, M. DE
700 1 $aMARTINS, I. B. A.
700 1 $aHIDALGO CHÁVES, D. W.
700 1 $aROSENTHAL, A.
700 1 $aCHAVES, A. C. S. D.
700 1 $aDELIZA, R.
773 $tFood Quality and Preference$gv. 108, 104881, 2023.
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Embrapa Agroindústria de Alimentos (CTAA) |
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