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Determinants of household choice of breakfast cereals: healthy or unhealthy? AgEcon
Golub, Alla A.; Binkley, James K..
We studied consumer demand for more and less healthy breakfast cereals. Using ACNielsen Homescan database and USDA food nutrition data, we developed three cereal nutrition indexes for each household in the data. In addition to the standard demographic characteristics of households and prices, we included variables representing differences between private labels and national brands. We found that the structure of the industry, through its effect on the product mix produced, affects consumer choice of nutritious foods. Some households buy fewer healthy cereals simply through reluctance to trust private labels. Among all factors expected to influence consumer purchases, the prices appear to have the strongest effect on the healthiness of the choice of...
Tipo: Conference Paper or Presentation Palavras-chave: Consumer demand; Healthy and unhealthy food; Breakfast cereals; Consumer/Household Economics.
Ano: 2005 URL: http://purl.umn.edu/19181
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Evaluation of the health benefits of consumption of extruded tannin sorghum with unfermented probiotic milk in individuals with chronic kidney disease. Repositório Alice
LOPES, R. de C. S. O.; LIMA, S. L. L. de; SILVA, B. F. da; TOLEDO, R. C. L.; MOREIRA, M. E de C.; ANUNCIAÇÃO, P. C. de; WALTER, E. H. M.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V.; RIBEIRO, A. Q.; MARTINO, H. S. D..
This study investigated the chemical and nutritional composition of breakfast cereal based on whole sorghum, and the effect of its association with unfermented probiotic milk on the inflammation and oxidative stress of individuals with chronic kidney disease. Extruded sorghum breakfast meal presented higher carbohydrate concentration (approximately 71%), followed by protein (approximately 11%) and lipid (approximately 0.4%). When compared to extruded maize breakfast meal, it presented higher percentage of dietary fiber (p < 0.05), and higher content of phenolic compounds and tannin, consequently higher antioxidant activity (p < 0.05). Extruded sorghum breakfast cereal combined with unfermented probiotic milk decreased the C-reactive protein (p <...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Tecnologia de Alimento; Composto Fenólico; Fibra; Dieta; Antioxidante; Doença; Extrusão; Fermentação; Sorgo; Tanino; Leite de Soja; Cereal; Rim; Inflamação; Sorghum Bicolor; Phenolic compounds; Dietary fiber; Antioxidants; Chronic diseases; Probiotics; Food technology; Tannins; Milk analysis; Breakfast cereals; Antioxidant activity; Inflammation; Kidney diseases.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1091120
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Evaluation of the health benefits of consumption of extruded tannin sorghum with unfermented probiotic milk in individuals with chronic kidney disease. Repositório Alice
LOPES, R. de C. S. O.; LIMA, S. L. L. de; SILVA, B. F. da; TOLEDO, R. C. L.; MOREIRA, M. E de C.; ANUNCIAÇÃO, P. C. de; WALTER, E. H. M.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V.; RIBEIRO, A. Q.; MARTINO, H. S. D..
This study investigated the chemical and nutritional composition of breakfast cereal based on whole sorghum, and the effect of its association with unfermented probiotic milk on the inflammation and oxidative stress of individuals with chronic kidney disease. Extruded sorghum breakfast meal presented higher carbohydrate concentration (approximately 71%), followed by protein (approximately 11%) and lipid (approximately 0.4%). When compared to extruded maize breakfast meal, it presented higher percentage of dietary fiber (p < 0.05), and higher content of phenolic compounds and tannin, consequently higher antioxidant activity (p < 0.05). Extruded sorghum breakfast cereal combined with unfermented probiotic milk decreased the C-reactive protein (p <...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Tecnologia de Alimento; Composto Fenólico; Fibra; Dieta; Antioxidante; Doença; Extrusão; Fermentação; Sorgo; Tanino; Leite de Soja; Cereal; Rim; Inflamação; Sorghum Bicolor; Phenolic compounds; Dietary fiber; Antioxidants; Chronic diseases; Probiotics; Food technology; Tannins; Milk analysis; Breakfast cereals; Antioxidant activity; Inflammation; Kidney diseases.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1091257
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Neue empirische Befunde zur Preissetzung und zum Verbraucherverhalten im Lebensmitteleinzelhandel AgEcon
Herrmann, Roland; Moser, Anke; Werner, Elke.
There are two objectives of this article: (i) It is discussed theoretically how the dynamics of pricing decisions of multiproduct retailers can be explained. (ii) It is analyzed empirically by use of scanner data how prices are actually set and how consumers react at the point of sale to price changes and promotional activities by retailers. The empirical evidence focuses on breakfast products in general and jam and breakfast cereals in particular. Main results are the following: 1. Theory of optimal pricing by multiproduct firms suggests that direct and cross price elasticities of demand and marginal costs determine the profit-maximizing price at one point of time. Good reasons do exist additionally for multiproduct retailers to vary prices...
Tipo: Journal Article Palavras-chave: Food retailing; Scanner data; Price policy; Food demand; Store-level; Price elasticity; Multiproduct firms; Jam; Breakfast cereals; Agribusiness; Demand and Price Analysis.
Ano: 2002 URL: http://purl.umn.edu/98115
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Optimization of technological parameters to produce breakfast cereal from rice and common bean flour by extrusion. Repositório Alice
CARVALHO, A. V.; RIOS, A. de O.; BASSINELLO, P. Z..
The objective of the present work was to investigate the relevant parameters to elaborate breakfast cereal from a mix of rice and common bean flour and to evaluate the influence of formulations and processing conditions on the final product characteristics. To elaborate the breakfast cereal it was applied a complete experimental design 23, testing the following parameters: common bean flour percentage, moisture and processing temperature, and having the protein content, apparent density and expansion index as statistical answers. Different formulations were processed in a single-screw extrusion. Based on statistical analyses results, for the protein variable, the factors common bean flour percentage, moisture, temperature and the interaction between...
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Arroz; Feijão; Farinha; Extrusão; Thermoplastics; Experimental design; Breakfast cereals; Extrusion.
Ano: 2011 URL: http://www.alice.cnptia.embrapa.br/handle/doc/894535
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Processing and technological characterization of extruded breakfast cereal obtained with a mix of broken rice and common bean flour. Repositório Alice
CARVALHO, A. V.; BASSINELLO, P. Z.; RIOS, A. de O..
The aim of this work was to evaluate the functional technological properties of breakfast cereal obtained with a mix of broken rice and common bean flour, by the analyses of expansion index, water absorption index, water solubility index, apparent density, viscosity and instrumental texture. The product was elaborated with a rice and common bean mixed flour, using the proportion of 70% broken rice flour and 30% of broken common bean flour. The tested formulation was processed in a single-screw extruder. The extrusion parameters were set using three extrusion zones with temperatures of 40°C (1st zone), 60°C (2nd zone) e 80°C (3rd zone); mixture moisture during processing set at 14%; screw speed set at 177 rpm; feeding rate of 290g/minute and circular matrix...
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Feijão; Extrusão; Arroz; Farinha mista; Breakfast cereals; Extrusion; Thermoplastics; Rice flour; Food technology.
Ano: 2011 URL: http://www.alice.cnptia.embrapa.br/handle/doc/894508
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