|
|
| Acesso ao texto completo restrito à biblioteca da Embrapa Pecuária Sudeste. Para informações adicionais entre em contato com cppse.biblioteca@embrapa.br. |
Registro Completo |
Biblioteca(s): |
Embrapa Pecuária Sudeste. |
Data corrente: |
07/03/2022 |
Data da última atualização: |
07/03/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
MAURICIO, R. A.; CAMPOS, J. A. D. B.; NASSU, R. T. |
Afiliação: |
RAQUEL ALVES MAURICIO, FCFar/UNESP; JULIANA ALVARES DUARTE BONINI CAMPOS, FCFAr/UNESP; RENATA TIEKO NASSU, CPPSE. |
Título: |
Meat with edible coating: acceptance, purchase intention and neofobia. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Food Research International, v. 154, p. 1-7, Apr. 2022. |
DOI: |
https://doi.org/10.1016/j.foodres.2022.111002 |
Idioma: |
Inglês |
Notas: |
Article 111002. |
Conteúdo: |
Abstract. The acceptance of a new product depends on its sensory quality and consumers´ physiological and psychological aspects. The fear of consuming foods processed by new technologies is an example. This study aimed to investigate the overall acceptance and purchase intention of chitosan-coated beef and lamb meat in blind and informed conditions and to estimate the psychometric properties using the Food Technology Neophobia Scale (FTNS). Beef and lamb meat samples were evaluated for overall acceptance (1 = extremely disliked, 9 = extremely liked) and purchase intention (1 = certainly would not buy, 5 = certainly would buy). A questionnaire containing the Food Technology Neophobia Scale (FTNS) was applied, and sociodemographic data were collected, and 297 consumers participated in this study. For beef, chitosan-coated in the informed condition was the most accepted. In contrast, for lamb meat, the overall acceptance values of control and chitosan treatments in the blind condition were higher than the samples in the informed condition. However, cluster analysis indicated three clusters of consumers with different perceptions for both types of meat. The original FTNS showed factorial invariance, and the abbreviated scale (AFTNS) was used. The final AFTNS model showed good adjustment index (? = 0.41 - 0.73; ?2 / gl = 3.5; CFI = 0.93; TLI = 0.90; RMSEA = 0.09) and had 8 items. For most consumers in this study, an absence of neophobia was observed (71.1%), indicating that the chitosan-coated meat would potentially be commerced. MenosAbstract. The acceptance of a new product depends on its sensory quality and consumers´ physiological and psychological aspects. The fear of consuming foods processed by new technologies is an example. This study aimed to investigate the overall acceptance and purchase intention of chitosan-coated beef and lamb meat in blind and informed conditions and to estimate the psychometric properties using the Food Technology Neophobia Scale (FTNS). Beef and lamb meat samples were evaluated for overall acceptance (1 = extremely disliked, 9 = extremely liked) and purchase intention (1 = certainly would not buy, 5 = certainly would buy). A questionnaire containing the Food Technology Neophobia Scale (FTNS) was applied, and sociodemographic data were collected, and 297 consumers participated in this study. For beef, chitosan-coated in the informed condition was the most accepted. In contrast, for lamb meat, the overall acceptance values of control and chitosan treatments in the blind condition were higher than the samples in the informed condition. However, cluster analysis indicated three clusters of consumers with different perceptions for both types of meat. The original FTNS showed factorial invariance, and the abbreviated scale (AFTNS) was used. The final AFTNS model showed good adjustment index (? = 0.41 - 0.73; ?2 / gl = 3.5; CFI = 0.93; TLI = 0.90; RMSEA = 0.09) and had 8 items. For most consumers in this study, an absence of neophobia was observed (71.1%), indicating that the c... Mostrar Tudo |
Palavras-Chave: |
Análise sensorial; Carne bovina; Carne com revestimento comestível; Carne de cordeiro; Confirmatory factor analysis; Consumer; Consumidores; Intenção de compra; Label; Neofobia alimentar; Quitosana; Sensory. |
Thesaurus Nal: |
Chitosan. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02506naa a2200325 a 4500 001 2140640 005 2022-03-07 008 2022 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1016/j.foodres.2022.111002$2DOI 100 1 $aMAURICIO, R. A. 245 $aMeat with edible coating$bacceptance, purchase intention and neofobia.$h[electronic resource] 260 $c2022 500 $aArticle 111002. 520 $aAbstract. The acceptance of a new product depends on its sensory quality and consumers´ physiological and psychological aspects. The fear of consuming foods processed by new technologies is an example. This study aimed to investigate the overall acceptance and purchase intention of chitosan-coated beef and lamb meat in blind and informed conditions and to estimate the psychometric properties using the Food Technology Neophobia Scale (FTNS). Beef and lamb meat samples were evaluated for overall acceptance (1 = extremely disliked, 9 = extremely liked) and purchase intention (1 = certainly would not buy, 5 = certainly would buy). A questionnaire containing the Food Technology Neophobia Scale (FTNS) was applied, and sociodemographic data were collected, and 297 consumers participated in this study. For beef, chitosan-coated in the informed condition was the most accepted. In contrast, for lamb meat, the overall acceptance values of control and chitosan treatments in the blind condition were higher than the samples in the informed condition. However, cluster analysis indicated three clusters of consumers with different perceptions for both types of meat. The original FTNS showed factorial invariance, and the abbreviated scale (AFTNS) was used. The final AFTNS model showed good adjustment index (? = 0.41 - 0.73; ?2 / gl = 3.5; CFI = 0.93; TLI = 0.90; RMSEA = 0.09) and had 8 items. For most consumers in this study, an absence of neophobia was observed (71.1%), indicating that the chitosan-coated meat would potentially be commerced. 650 $aChitosan 653 $aAnálise sensorial 653 $aCarne bovina 653 $aCarne com revestimento comestível 653 $aCarne de cordeiro 653 $aConfirmatory factor analysis 653 $aConsumer 653 $aConsumidores 653 $aIntenção de compra 653 $aLabel 653 $aNeofobia alimentar 653 $aQuitosana 653 $aSensory 700 1 $aCAMPOS, J. A. D. B. 700 1 $aNASSU, R. T. 773 $tFood Research International$gv. 154, p. 1-7, Apr. 2022.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
Registro Completo
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
29/08/2002 |
Data da última atualização: |
14/04/2022 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
RESENDE, J. M.; ANJOS, J. B. dos; REIS, C. dos S.; CAVALCANTI, N. de B.; FLORI, J. E.; SAGGIN JUNIOR, O. J. |
Afiliação: |
JOSE BARBOSA DOS ANJOS, CPATSA; NILTON DE BRITO CAVALCANTI, CPATSA; JOSE EGIDIO FLORI, CPATSA. |
Título: |
Extração do suco de umbu (Spondias tuberosa A.C.) por saturação de vapor: caracterização quimica do suco e do resíduo. |
Ano de publicação: |
2000 |
Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 17.; FEIRA DE INSUMOS, EQUIPAMENTOS, TECNOLOGIA E SERVIÇOS PARA A INDÚSTRIA DE ALIMENTOS E DE ALIMENTAÇÃO INSTITUCIONAL, 1., 2000, Fortaleza. Livro de resumos... Fortaleza: SBCTA/UFC, 2000. |
Volume: |
v. 3 |
Páginas: |
p.9.5 |
Idioma: |
Português |
Conteúdo: |
O presente trabalho teve por objetivo avaliar as características químicas do resíduo (bagaço) e do suco de umbu extraído por atmosfera saturada de vapor, visando sua utilização nas pequenas agroindústrias familiares. |
Palavras-Chave: |
Pasteurized juice; Residues; Suco pasteurizado; Vapor; Vapour. |
Thesagro: |
Extração; Resíduo; Spondias Tuberosa; Umbu. |
Thesaurus NAL: |
extraction. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/132022/1/24784-1.pdf
|
Marc: |
LEADER 01297nam a2200313 a 4500 001 1132370 005 2022-04-14 008 2000 bl uuuu u00u1 u #d 100 1 $aRESENDE, J. M. 245 $aExtração do suco de umbu (Spondias tuberosa A.C.) por saturação de vapor$bcaracterização quimica do suco e do resíduo. 260 $aIn: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 17.; FEIRA DE INSUMOS, EQUIPAMENTOS, TECNOLOGIA E SERVIÇOS PARA A INDÚSTRIA DE ALIMENTOS E DE ALIMENTAÇÃO INSTITUCIONAL, 1., 2000, Fortaleza. Livro de resumos... Fortaleza: SBCTA/UFC$c2000 300 $ap.9.5 v. 3 490 $vv. 3 520 $aO presente trabalho teve por objetivo avaliar as características químicas do resíduo (bagaço) e do suco de umbu extraído por atmosfera saturada de vapor, visando sua utilização nas pequenas agroindústrias familiares. 650 $aextraction 650 $aExtração 650 $aResíduo 650 $aSpondias Tuberosa 650 $aUmbu 653 $aPasteurized juice 653 $aResidues 653 $aSuco pasteurizado 653 $aVapor 653 $aVapour 700 1 $aANJOS, J. B. dos 700 1 $aREIS, C. dos S. 700 1 $aCAVALCANTI, N. de B. 700 1 $aFLORI, J. E. 700 1 $aSAGGIN JUNIOR, O. J.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Semiárido (CPATSA) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Nenhum registro encontrado para a expressão de busca informada. |
|
|