Results 221 to 230 of about 52,771 (246)

Consumer acceptability of ground venison

Journal of the American Dietetic Association, 1982
The acceptability of ground venison was evaluated by 91 consumers. Four meat patties were formulated: 100 percent beef, 100 venison, 50 percent venison/50 percent beef, and 50 percent venison/50 percent pork. The four patties received similar acceptability scores, except that the all-venison patty was less juicy and had a stronger game flavor.
H C, Brittin, C L, Armes, C B, Ramsey, C D, Simpson   +3 more
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Sweeteners: Consumer acceptance in tea

Journal of the American Dietetic Association, 1984
Sucrose, fructose, aspartame, and saccharin were compared for consumer preference, aftertaste, and cost to determine acceptability of the sweeteners. A 23-member taste panel evaluated tea samples for preference and aftertaste. Mean retail cost of the sweeteners were calculated and adjusted to take sweetening power into consideration.
D J, Sprowl, L A, Ehrcke
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CONSUMER ACCEPTABILITY OF VEGETABLE SOUPS

Journal of Sensory Studies, 2007
ABSTRACT The aim of this study was to investigate whether product label information “produced with organic ingredients” and “stabilization technology” affects consumer acceptability of vegetable soups. Three focus group interviews were preliminarily conducted in order to gain information about the appropriate terminology to use in the next consumer ...
DI MONACO, ROSSELLA, CAVELLA, SILVANA, TORRIERI, ELENA, MASI, PAOLO   +3 more
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Consumer acceptance of ingenic foods

Biotechnology Journal, 2006
AbstractRecent advances in plant molecular biology offer a means of reaping the benefits of biotechnology, while potentially assuaging consumer concerns by re‐inserting native DNA back into plants. Results are presented from nationwide surveys in the U.S.
Lusk, J.L., Rozan, Anne
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Modeling consumer acceptance probabilities

Expert Systems with Applications, 2006
This paper investigates how to estimate the likelihood of a customer accepting a loan offer as a function of the offer parameters and how to choose the optimal set of parameters for the offer to the applicant in real time. There is no publicly available data set on whether customers accept the offer of a financial product, whose features are changing ...
Thomas, L.C., Jung, Ki Mun, Thomas, Steve D., Wu, Y.   +3 more
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Consumer Acceptance of Ginseng Food Products

Journal of Food Science, 2011
Abstract:  Ginseng has been utilized less in food products than in dietary supplements in the United States. Sensory acceptance of ginseng food products by U.S. consumers has not been reported. The objectives of this study were to: (1) determine the sensory acceptance of commercial ginseng food products and (2 ...
Hee Sook, Chung, Young-Chul, Lee, Young Kyung, Rhee, Soo-Yeun, Lee   +3 more
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European consumers' acceptance of functional foods [PDF]

Annals of the New York Academy of Sciences, 2010
Consumer acceptance of functional foods is analyzed from the perspective of consumer quality perception of food products. Four major dimensions of food quality are identified: taste and other sensory characteristics, healthiness, convenience, and naturalness.
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Beef/soy: Consumer acceptance

Journal of the American Oil Chemists' Society, 1974
Significant changes of social pursuits are not easily wrought. We are steeped in traditions which influence every aspect of our behavior. History shows it is difficult to alter these patterns. Food consumption is at the nucleus of this tradition and it is not without difficulty that we successfully introduce major change to our eating habits.
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Estimating consumer acceptance limits

Communications in Statistics - Theory and Methods, 1990
A methodology is developed for estimating consumer acceptance limits on a sensory attribute of a manufactured product. In concept these limits are analogous to engineering tolerances. The method is based on a generalization of Stevens' Power Law. This generalized law is expressed as a nonlinear statistical model.
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Consumer-to-Consumer Ecommerce: Acceptance and Intended Behavior

Communications of the IIMA, 2015
Consumer-to-consumer ecommerce is used by individuals who come together to buy and sell products. With the widespread use of this commerce environment comes the need to explore potential influences on its acceptance or one’s intention to use it. Using the technology acceptance model, the theory of planned behavior, and ecommerce success theory, a ...
Leonard, Lori N. K., Jones, Kiku
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