Hedonic Value
Mostrando 1-12 de 20 artigos, teses e dissertações.
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1. Cashew nut-based beverage: development, characteristics and stability during refrigerated storage
Abstract A cashew nut-based beverage was obtained using broken cashew kernels and its composition and stability were evaluated during refrigerated storage for 60 days. Sensory tests were performed to define the formulation, testing the best proportion between kernels and water, the effect of kernel roasting, the ideal sweetness, the beverage attributes and t
Food Sci. Technol. Publicado em: 2021-06
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2. Exploring consumers’ knowledge and perceptions of unconventional food plants: case study of addition of Pereskia aculeata Miller to ice cream
Abstract Unconventional food plants (UFPs) are by definition little known and infrequently consumed by population, although are recognized as having high nutritional value and economic potential. The objective was to assess the knowledge about UFPs by the population in the southwestern region of the state of Paraná, Brazil; and more particularly to evaluate
Food Sci. Technol. Publicado em: 2020-03
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3. Exploring consumers’ knowledge and perceptions of unconventional food plants: case study of addition of Pereskia aculeata Miller to ice cream
Abstract Unconventional food plants (UFPs) are by definition little known and infrequently consumed by population, although are recognized as having high nutritional value and economic potential. The objective was to assess the knowledge about UFPs by the population in the southwestern region of the state of Paraná, Brazil; and more particularly to evaluate
Food Sci. Technol. Publicado em: 11/11/2019
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4. Antecedents and consequences of impulse buying: a meta-analytic study
Abstract Purpose The purpose of this paper is to propose a framework to distinguish between various types of antecedents and consequences of impulse buying. The authors tested it using a meta-analytical approach. Design/methodology/approach The authors examined 12 databases and analyzed 178 relationships in 100 articles. For the quantitative data analysis,
RAUSP Manag. J.. Publicado em: 15/07/2019
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5. Fermented milk beverage: formulation and process
RESUMO: Produtos lácteos são uma alternativa adequada como alimentos funcionais por apresentarem excelente valor nutricional, por serem amplamente aceitos e consumidos além de apresentar potenciais matrizes para inoculação de microrganismos probióticos. O objetivo deste estudo foi desenvolver uma bebida láctea fermentada com frutas adicionada de cult
Cienc. Rural. Publicado em: 21/03/2019
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6. Quality of high-protein diet bar plus chia (Salvia hispanica L.) grain evaluated sensorially by untrained tasters
Abstract The objective of this study was to develop, analyze composition and evaluate the microbiological and sensory characteristics of high-protein diet bars (PB) with the addition of chia grain (Salvia hispanica L.), partially replacing isolated soy protein and concentrated whey protein, in proportions of 0, 10, 15 and 20%. The proximate composition was
Food Sci. Technol. Publicado em: 11/10/2018
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7. Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design
Abstract This study aimed to combine the nutritional advantages of whey and soybean by developing a type of chocolate beverage with water-soluble soybean extract dissolved in whey. Different concentrations of thickeners (carrageenan, pectin and starch – maximum level of 500 mg.100 mL-1) were tested by a simplex-centroid design. Several physicochemical, rhe
Food Sci. Technol. Publicado em: 26/10/2017
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8. Moderating Effects of Sales Promotion Types
This paper aims to analyze the influence sales promotion types have on the relationship between perception of financial risk and perception of utilitarian and hedonic value on consumer purchase intentions. To this end, an experiment was conducted involving 589 participants divided into two groups defined by distinct scenarios in which the sales promotion typ
BAR, Braz. Adm. Rev.. Publicado em: 2015-06
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9. COMPENSATORY CONSUMPTION OF PEOPLE WITH LOW INCOME / CONSUMO COMPENSATÓRIO DE PESSOAS COM BAIXA RENDA
Famílias de baixa renda representam aproximadamente 53 por cento da população brasileira e vivenciam situações econômicas e sociais distintas às vivenciadas por classes mais abastadas. Seu comportamento de consumo vem ganhando mais atenção da academia e do meio empresarial. Para examinar como pessoas de diferentes extratos sociais percebem a ativida
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 18/04/2012
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10. OBTENÇÃO DO EXTRATO DE PRÓPOLIS ASSISTIDA POR MICRO-ONDAS, APLICAÇÃO EM LINGUIÇA TOSCANA E AVALIAÇÃO DA SUA CAPACIDADE ANTIOXIDANTE / OBTAINING PROPOLIS MICROWAVE ASSISTED EXTRACT, USING IN TUSCANY ITALIAN SAUSAGE AND EVALUATING ITS ANTIOXIDANT CAPACITY
The present study aimed to evaluate the propolis ethanolic extract obtained by microwave assisted extraction regarding to its phenolic compounds amount, antioxidant activity and its use in the Tuscany Italian sausage. The amount of total phenolic content and antioxidant activity was evaluated by the DPPH method. After optimization, the selected extraction pa
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 15/02/2012
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11. Fatores visuais de design e sua influência nos valores de compra do consumidor / The influence of perceived design characteristic on customer’s purchase values
Este artigo explora o tema das experiências dos consumidores nos ambientes físicos oferecidos pelas empresas de serviços, avaliando o impacto de fatores visuais de design sobre a percepção de valor por parte dos clientes de um ponto de venda com autosserviço. Foram identificados os valores de compra dos usuários e as características de design percebi
Publicado em: 2010
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12. Chemical, physical-chemical and sensory characteristics of fermented alcoholic beverage from lychee (Litchi chinensis Sonn) / CaracterÃsticas quÃmicas, fÃsico-quimicas e sensoriais de bebidas fermentadas de lichia (Litchi chinensis Sonn)
The lychee (Litchi chinensis Sonn) is a fruit that has a high nutritional value, but due to their perishable nature and seasonality of production, the excess must be processed quickly to avoid losses. Thus, as an alternative to prevent waste arising from the low shelf-life of this fruit, and add value to it, we studied the preparation of fermented beverage o
Publicado em: 2009