Results 21 to 30 of about 52,771 (246)

Sensory optimization of Peruvian lucuma fruit ice cream using I-optimal mixture design

Applied Food Research
Optimizing food products to maximize consumer liking is challenging due to the inherent variability in sensory perception. This study addressed this challenge by developing a novel lucuma ice cream formulation using an I-optimal mixture design.
Sidharth Babu, Jeff Garza, Rajesh Kumar, Martin J. Talavera   +3 more
doaj   +1 more source

Buffalo Whey-Based Cocoa Beverages with Unconventional Plant-Based Flours: The Effect of Information and Taste on Consumer Perception

Beverages, 2023
This study aimed to evaluate the addition of açaí, beetroot, and hibiscus flour on the sensory characteristics of a buffalo whey-based cocoa beverage and, second, to consider if health and sustainability claims could enhance consumer acceptance and ...
Madian Johel Galo Salgado, Iuri Lima dos Santos Rosario, Arlen Carvalho de Oliveira Almeida, Bruna Samara dos Santos Rekowsky, Uiara Moreira Paim, Deborah Murowaniecki Otero, Maria Eugênia de Oliveira Mamede, Marion Pereira da Costa   +7 more
doaj   +1 more source

A Multisensor Data Fusion Approach for Predicting Consumer Acceptance of Food Products

Foods, 2020
Sensory experiences play an important role in consumer response, purchase decision, and fidelity towards food products. Consumer studies when launching new food products must incorporate physiological response assessment to be more precise and, thus ...
Víctor M. Álvarez-Pato, Claudia N. Sánchez, Julieta Domínguez-Soberanes, David E. Méndoza-Pérez, Ramiro Velázquez   +4 more
doaj   +1 more source

Consumer acceptance of autonomous delivery robots for last-mile delivery: Technological and health perspectives

Frontiers in Psychology, 2022
The unprecedented outbreak of the novel coronavirus has led to a great shift toward online retailing and accelerated the need for contactless delivery. This study investigates how technological and health belief factors influence consumer acceptance of ...
Kum Fai Yuen, Lanhui Cai, Yong Guang Lim, Xueqin Wang   +3 more
doaj   +1 more source

Assessing GPT's capabilities in consumer food survey analysis: A comparative approach for understanding food technophobia and novel protein perceptions

Journal of Agriculture and Food Research
This study explores the application of GPT models for automating consumer food survey analysis, focusing on Chinese consumers' acceptance of plant-based foods, cultured meat, insect-based proteins, and microbial proteins.
Peihua Ma, Si Chen, Wenfan Su, Jiping Sheng, Xiaoxue Jia, Cheng-I Wei, Yunbo Luo, Jiao Xu, Yan Song, Ling Yong, Tong Ou, Ying Yue   +11 more
doaj   +1 more source

Consumer acceptance for sheep milk–based yogurt—Evidence from a large sample of Italian consumers

Journal of Dairy Science, 2023
: Testing consumer acceptance for a new product, such as the sheep milk–based yogurt, provides a measure of its market success, thus it informs producers on the effectiveness of their decision to transform sheep milk into yogurt to increase their ...
B. De Devitiis, F. Bimbo, R. Viscecchia, G. Nardone, A. Seccia, L. Monacis, M. Albenzio, A. Santillo   +7 more
doaj   +1 more source

Extending the technology acceptance model and empirically testing the conceptualised consumer goods acceptance model

Heliyon
The technology acceptance model (TAM) has not been applied beyond the technological context, despite its widespread applications. This study extends the TAM to consumer goods and validates the conceptualised consumer goods acceptance model (CGAM) using ...
Katrin Förster
doaj   +1 more source

Consumer Acceptance of Novel Foods

, 2016
The success of novel foods depends to a considerable extent on whether consumers accept those innovations. This chapter provides an overview of current knowledge relevant to consumer acceptance of innovations in food. A broad range of theories and approaches to assess consumer response to designs have been developed in the past.
Fischer, A.R.H., Reinders, M.J.
openaire   +2 more sources

Intraoperative Collection of Ascitic Fluid With Intra‐ or Postoperative Reinfusion in Ovarian Cancer: Safety and Feasibility of a Roller Pumping Method

Therapeutic Apheresis and Dialysis, EarlyView.
ABSTRACT Introduction Patients with ovarian cancer often present with massive ascites, leading to significant protein loss during surgical procedures. Although cell‐free concentrated ascites reinfusion therapy (CART) is used in palliative settings to mitigate protein loss, its application in intraoperative settings remains unexplored.
Yutaka Yoneoka, Tsukuru Amano, Akimasa Takahashi, Mari Deguchi, Hiroyuki Yamanaka, Yuji Tanaka, Shunichiro Tsuji, Takashi Murakami   +7 more
wiley   +1 more source

Consumer acceptance of nutrigenomics-based personalised nutrition [PDF]

British Journal of Nutrition, 2008
Nutrigenomics is a new and promising development in nutritional science which aims to understand the fundamental molecular processes affected by foods. Despite general agreement on its promise for better understanding diet–health relationships, less consensus exists among experts on the potential of spin-offs aimed at the consumer such as personalised ...
Ronteltap, A., van Trijp, J.C.M., Renes, R.J.   +2 more
openaire   +2 more sources