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Registros recuperados: 21
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A Continuum of Consumer Attitudes Toward Genetically Modified Foods in the United States AgEcon
Ganiere, Pierre; Chern, Wen S.; Hahn, David E..
A national telephone survey was conducted in the United States in April 2002 to study the consumer acceptance of genetically modified (GM) foods. Attitudes toward GM foods were examined through the use of a multiple correspondence analysis (MCA), analyzing the interrelationships among many categorical variables. This method was combined with a cluster analysis to construct a typology of consumers' attitudes. Four distinct classes of attitudes were finally extracted, denoted as: Proponents, Non-Opponents, Moderate Opponents, and Extreme Opponents. It was estimated that only 35% of the surveyed population was opposed to GM foods.
Tipo: Journal Article Palavras-chave: Consumer acceptance; Correspondence analysis; GM foods; Telephone survey; Consumer/Household Economics; Research and Development/Tech Change/Emerging Technologies.
Ano: 2006 URL: http://purl.umn.edu/10148
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A Meta-Analysis of Genetically Modified Food Valuation Studies AgEcon
Lusk, Jayson L.; Jamal, Mustafa; Kurlander, Lauren; Roucan, Maud; Taulman, Lesley.
A plethora of research in recent years has been devoted to estimating consumer demand for genetically modified food, an important piece of information needed to create appropriate public policy. To examine this body of work, a meta-analysis was conducted of 25 studies that, in aggregate, report 57 valuations for GM food. Findings indicate as much as 89% of the variation in existing value estimates for genetically modified food can be explained by an econometric model that controls for (a) the characteristics of the sample of consumers studied, (b) the method for eliciting consumers' valuation, and (c) characteristics of the food being valued. Each of these factors has a statistically significant effect on estimated premiums for non-GM food. Results of...
Tipo: Journal Article Palavras-chave: Biotechnology; Consumer acceptance; Genetically modified food; Willingness to pay; Consumer/Household Economics.
Ano: 2005 URL: http://purl.umn.edu/30782
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Acceptance of a food of animal origin obtained through genetic modification and cloning in South America: a comparative study among university students and working adults Ciênc. Tecnol. Aliment.
SCHNETTLER,Berta; VELÁSQUEZ,Carlos; MIRANDA,Horacio; LOBOS,Germán; ORELLANA,Ligia; SEPÚLVEDA,José; MIRANDA,Edgardo; ADASME-BERRÍOS,Cristian; GRUNERT,Klaus.
AbstractWith the aim of comparing the acceptance of milk obtained from cloned, genetically modified (GM) and conventionally bred cows among working adults and university students, and identifying and characterizing typologies among both subsamples in terms of their preferences, a survey was applied to 400 people in southern Chile, distributed using a simple allocation among the subsamples. Using a conjoint analysis, it was found that consumers preferred milk from a conventional cow. Using a cluster analysis, in both subsamples two segments sensitive to production technology were identified. Rejection of cloning was greatest among university students, whereas a higher proportion of working adults rejected GM. The segments differed in terms of area of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Animal cloning; GM animals; Milk; Developing countries; Consumer acceptance.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300570
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An Exploration of Irish Consumer Acceptance of Nanotechnology Applications in Food AgEcon
Greehy, Grainne; McCarthy, Mary; Henchion, Maeve M.; Dillon, Emma J.; McCarthy, Sinead.
Nanotechnology has come to the attention of food stakeholders in recent years. It offers many potential benefits to food companies and consumers, for example the ability to produce healthier food without compromising taste, but it has also generated much debate, in particular about potential unknown risks associated with food applications of nanotechnology. This research provides some insights into Irish consumer acceptance of food related applications of nanotechnology and details the determining factors framing consumers’ attitudes. Key issues investigated include consumers’ awareness of and attitudes towards nanotechnology, the subjective values (including perceived risk-benefit trade-offs) that frame these attitudes and the influence of new information...
Tipo: Presentation Palavras-chave: Novel food technologies; Nanotechnology; Consumer acceptance; Risk perceptions; Risk communication; Deliberative discourse; Agribusiness; Agricultural and Food Policy; Food Consumption/Nutrition/Food Safety; Research and Development/Tech Change/Emerging Technologies.
Ano: 2011 URL: http://purl.umn.edu/122006
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Are Urban Consumers in China Ready to Accept Biotech Foods? AgEcon
Lin, William W.; Somwaru, Agapi; Tuan, Francis C.; Huang, Jikun; Bai, Junfei.
Based on a large-scale survey conducted in 11 large and small eastern cities in 2002, this study employs ordered probit models to estimate the effects of demographic and socio-economic variables on the likelihood of biotech food acceptance in China. This study also employs a dichotomous choice model to estimate consumers' mean willingness to pay (WTP) for biotech foods, including soybean oil and insect-resistant biotech rice. This survey reaffirms that Chinese urban consumers had a low awareness of biotechnology. Despite the low level of awareness, a great majority of respondents had favorable or neutral attitudes toward biotech foods. Only 5-15 percent was strongly or relatively opposed to biotech foods. Results from the models suggest that mid- and...
Tipo: Conference Paper or Presentation Palavras-chave: Biotech foods; Ordered probit model; Consumer acceptance; Willingness to pay; China; Consumer/Household Economics; Research and Development/Tech Change/Emerging Technologies; Q11; Q13.
Ano: 2006 URL: http://purl.umn.edu/25389
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Black garlic: transformation effects, characterization and consumer purchase intention. Repositório Alice
NASSUR, R. de C. M. R.; VILAS BOAS, E. V. de B.; RESENDE, F. V..
The aim of this study was to evaluate quality and nutritional changes on bulbs before and after the transformation in black garlic, presenting the new product for the consumer, evaluating the purchase intention.
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Cultivar Amarante; Alho negro; Alho; Allium Sativum; Chemical composition; Antioxidant activity; Consumer acceptance.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1093129
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Consumer Acceptance of GM Applications in the Pork Production Chain: A Choice Modelling Approach AgEcon
Novoselova, Tatiana A.; van der Lans, Ivo A.C.M.; Meuwissen, Miranda P.M.; Huirne, Ruud B.M..
This study evaluates consumer acceptance of different GM applications in the pork production chain. In general, results indicate that consumers prefer conventional pork over pork for which genetic modification was applied. However, the negative impact of the GM applications is compensated by improvements in quality, increased animal welfare, a lower impact on the environment, less residues and a price discount. Of these benefits, increased animal welfare has the most positive effect on consumer choices. With substantial monetary compensation and presence of various benefits the consumers will attach higher utility to the GM pork than to the conventional pork. The amount of monetary compensation is dependent on the type of GM application.
Tipo: Conference Paper or Presentation Palavras-chave: Consumer acceptance; Genetic modification; Choice modelling; Consumer/Household Economics; C25; D12; Q13.
Ano: 2005 URL: http://purl.umn.edu/24527
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Consumer Acceptance of Nutritionally Enhanced Genetically Modified Food: Relevance of Gene Transfer Technology AgEcon
Onyango, Benjamin M.; Nayga, Rodolfo M., Jr..
This study examines consumer's willingness to consume different types of a nutritionally enhanced food product (i.e., breakfast cereal with calcium, omega fatty acids, or anti-oxidants) derived from grains genetically modified using two types of technologies: plant-to-plant gene transfer technology and animal-to plant gene transfer technology. Findings indicate a majority of the respondents are willing or somewhat willing to consume the three types of nutritionally enhanced genetically modified breakfast cereal, but are less willing if the genetically modified product is derived from animal-to-plant gene transfer technology than from plant-to-plant gene transfer technology. However, the results of the ordered probit models suggest there are groups of...
Tipo: Journal Article Palavras-chave: Consumer acceptance; Gene transfer technology; Genetic modification; Nutritionally enhanced food products; Willingness to consume; Consumer/Household Economics.
Ano: 2004 URL: http://purl.umn.edu/30919
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Consumer Acceptance of Traffic-light Labelling on Food vs. Financial Products AgEcon
Drescher, Larissa S.; Marette, Stephan; Roosen, Jutta.
Paper removed at the request of the primary author, October 2013. Please contact them for further information.
Tipo: Conference Paper or Presentation Palavras-chave: Traffic-light labelling; Consumer acceptance; Food; Financial products; Germany; Food Consumption/Nutrition/Food Safety; D03; D12; D14; D81.
Ano: 2011 URL: http://purl.umn.edu/114431
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Development and assessment of acceptability and nutritional properties of a light snack Ciênc. Tecnol. Aliment.
Capriles,Vanessa Dias; Soares,Rosana Aparecida Manólio; Arêas,José Alfredo Gomes.
A light snack was developed using a fat replacer as a flavor fixative agent. The product presented a calorie reduction of up to 47.5% in comparison with products available on the market. The impact of this fat replacer on the sensory properties was determined by comparing this light snack to the traditional ones. No significant difference in texture was observed; however, there was a difference in color (deltaE = 8.67), due mainly to luminosity (deltaL = 7.79). The light snack presented high sensory acceptability (7.27 ± 1.3; 82.5% of grades were > 7 on 9-point hedonic scale); no significant difference in snack acceptability was observed. However, the traditional snack was significantly preferred in sensory terms (p < 0.05). In an opinion survey when...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Light snack; Fat replacer; Consumer acceptance; Food extrusion.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300021
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Development of an organic quinoa bar with amaranth and chia Ciênc. Tecnol. Aliment.
IULIANO,Loredana; GONZÁLEZ,Gloria; CASAS,Nidia; MONCAYO,Diana; COTE,Sandra.
Abstract Quinoa is an Andean crop with extraordinary nutritional properties. Its high protein content and well-balanced amino acid composition make it a unique food product for health-conscious consumers. The aim of this study was to develop a cereal bar using organic quinoa with amaranth, chia seeds, nuts and dried fruits. Seven bar prototypes were designed and evaluated in a consumer acceptance test where the attributes flavor, sweetness, texture, and appearance were assessed. The prototype with the highest acceptance scores had the following composition: 9.1% puffed quinoa; 12.1% quinoa flake; 6.1% puffed amaranth; 5.2% chia seeds; 12.1% dried cranberry; 15.2% macadamia nut; 12.1% sunflower oil; 18.2% honey; 9.1% panela; 0.8% agar-agar. The selected...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bars; Chia seeds; Andean grains; Shelf life; Peroxide index; Texture; Consumer acceptance.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500218
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Evaluation of new red winemaking technologies through consumer liking Ciência e Agrotecnologia
Castilhos,Maurício Bonatto Machado de; Silva,Ana Carolina Conti e; Bianchi,Vanildo Luiz Del.
Several studies proposed changes in winemaking technology in order to improve wine quality, reflecting on its high acceptance. Thus, the aim of this work was to evaluate the influence of pre-drying and constant pumping effect technologies on sensory attributes of Bordô (Ives) and Isabel red wines through the acceptance evaluation of appearance, aroma, body, flavor and overall acceptance. Eighty consumers evaluated the samples using a 9-point structured scale and sensory data were analyzed by Cluster Analysis followed by Multidimensional Scaling. Significant differences (P<0.001) were observed in the comparison of the samples in all sensory attributes, highlighting the wide acceptance of the samples from innovative winemaking. In addition, Cluster...
Tipo: Info:eu-repo/semantics/article Palavras-chave: American grapes; Winemaking; Drying; Static pomace; Consumer acceptance.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000200008
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EXPLORING THE SUPPLY OF SAFER FOODS: A CASE STUDY OF OYSTER DEPURATION IN DIXIE AND LEVY COUNTIES, FLORIDA AgEcon
Lin, Chung-Tung Jordan; Adams, Charles M.; Degner, Robert L.; Dunning, Rebecca D..
Tipo: Conference Paper or Presentation Palavras-chave: Shellfish depuration; Economic feasibility; Restaurant; Consumer acceptance; Food Consumption/Nutrition/Food Safety.
Ano: 1995 URL: http://purl.umn.edu/25958
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Food Authenticity, Technology and Consumer Acceptance AgEcon
Hobbs, Jill E.; McDonald, Jillian; Zhang, Jing.
Traceability and authenticity issues have gained increasing prominence in food markets and create both opportunities and challenges for the food industry in providing credible information to consumers. Internal molecular tagging is an emerging technology with the potential to deliver traceability and authenticity assurances. A key question for the food industry in adopting new technologies is consumer acceptance. This paper explores consumer attitudes toward traceability and authenticity and the role of information in affecting consumer acceptance of new technologies, using molecular tagging as an example. Data were gathered from an online survey conducted in Canada in December 2010. To determine whether product-specific effects exist, two versions of the...
Tipo: Presentation Palavras-chave: Traceability; Authenticity; Consumer acceptance; Choice experiment; Information treatment; Agribusiness; Consumer/Household Economics; Food Consumption/Nutrition/Food Safety; Research and Development/Tech Change/Emerging Technologies; Q13.
Ano: 2012 URL: http://purl.umn.edu/123881
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Food supply chain consequences of new responses to livestock epidemics AgEcon
Meuwissen, Miranda P.M.; Mourits, Monique; Hoste, Robert; Bergevoet, Ron H.M.; Huirne, Ruud B.M..
This article studies supply chain consequences from applying the new-more socially acceptable -strategy of emergency vaccination instead of the large-scale killing of healthy animals for controlling livestock epidemics. We consider an outbreak of foot and mouth disease in a densely populated livestock area of the Netherlands. From an epidemiological perspective, simulation results show that emergency vaccination significantly reduces the size of an epidemic, both in terms of the length of an outbreak and in the number of animals killed. However, in a worst-case situation, not destroying the vaccinated animals after the end of the epidemic leads to additional consequential losses for food supply chains involved of about Euro 200 million. A business case...
Tipo: Conference Paper or Presentation Palavras-chave: Livestock epidemics; Financial impact; Consumer acceptance; Food Consumption/Nutrition/Food Safety.
Ano: 2006 URL: http://purl.umn.edu/21337
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Fortification of Ground Roasted Coffees with Iron, Zinc and Calcium: Evaluating the Impact of Quality and Roast Degree on Sensory Responses. Repositório Alice
SOARES, A.; BARROS, N. M.; COSTA, L.; SAINT'PIERRE, T. D.; DONANGELO, C.; DELIZA, R.; FARAH, A..
bitstream/item/211396/1/Soares-et-al-Food-and-Nutrition-Research.pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: CATA; Aceitação do consumidor; Fortificação; Minerais; Tecnologia de Alimento; Café; Cálcio; Mineral; Consumidor; Coffee (beverage); Food fortification; Calcium; Minerals; Consumer acceptance; Food technology.
Ano: 2020 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1120776
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Italian Consumer Acceptance of Nutritionally Enhanced GM Food AgEcon
Canavari, Maurizio; Tisselli, Farid; Nayga, Rodolfo M., Jr.; Scarpa, Riccardo.
The aim of this article is to evaluate Italian consumers’ acceptance and willingness to purchase GM foods based on the type of benefit (input vs output trait) and product (plant based vs animal based). Two surveys were administered in two consecutive years (2004 and 2005) and the data used to test for possible changes in consumer acceptance. The results of a multinomial logit analysis suggest that on average consumer acceptance for plant-based GM food was higher in 2005. This study confirmed the key role of information strategies to consumers, with the most relevant results being the role distorted information play in raising the consumer’s level of fear and perceived risk. Respondents also place a higher level of confidence on scientists who are generally...
Tipo: Conference Paper or Presentation Palavras-chave: Food; Genetically modified organisms; Consumer acceptance; Willingness to buy; Nutritionally enhanced food products; Consumer/Household Economics; Marketing; Q13.
Ano: 2009 URL: http://purl.umn.edu/51651
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Risk perceptions, risk attitudes and the formation of consumer acceptance of Genetically Modified (GM) food AgEcon
Costa-Font, Montserrat; Gil, Jose Maria.
The influence of risk perception and risk attitudes in the process of accepting genetically modified (GM) food is often ignored, and particularly whether both constructs (latent variables) have a combined effect in explaining consumer acceptance. Similarly, the inclusion of organic product standards juxtaposed to GM food is unknown. This paper attempts to shed some light on this question by examining the decision making process through the use of structural equation modeling (SEM). We use survey data from Spain and a set of theoretical constructs that allow us to identify independent mechanisms underlying individuals’ risk decision making. Our results suggest that the conceptualized model captures the decision making process, and that both perceptions and...
Tipo: Conference Paper or Presentation Palavras-chave: Risk perceptions; Consumer acceptance; Risk attitudes; And GM food.; Agricultural and Food Policy.
Ano: 2009 URL: http://purl.umn.edu/58001
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The Role of Consumer Acceptance in the Food Innovation Process: Young Consumer Perception of Functional Food in Italy AgEcon
Del Giudice, Teresa; Pascucci, Stefano.
This paper analysed the factors influencing the acceptance of functional foods (FFs) of three distinct groups of young Italian consumers. We implemented an ordered probit model based on data collected in a field survey carried out in southern Italy in 2008. The results showed that different sources of information and knowledge (e.g. the internet, newspapers and universities), judgements and motivations (e.g. taste and health effects credibility) are key elements in the acceptance of FFs. This implies the need to identify highly differentiated communication and marketing strategies for both public agencies and private firms in order to promote FF consumption.
Tipo: Journal Article Palavras-chave: Functional foods; Consumer acceptance; Ordered probit; Italy; Food Consumption/Nutrition/Food Safety.
Ano: 2010 URL: http://purl.umn.edu/97228
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Utilização de casca de uva como ingrediente no desenvolvimento de barras de cereais. Repositório Alice
MACHADO, A. M. R..
Atualmente, tem se observado um aumento no consumo da uva e seus derivados, os quais vêm despertando grande interesse devido à presença de compostos bioativos que conferem benefícios à saúde. No entanto, como consequência, uma grande quantidade de resíduos sólidos vem sendo gerada a partir do processamento da uva, ricos em fibras e compostos antioxidantes. Em paralelo, observa-se também uma grande demanda por parte dos consumidores por novos produtos que além do apelo saudável, sejam práticos, nutritivos e principalmente saborosos. Este trabalho teve como objetivo desenvolver barras de cereal ricas em fibras e compostos bioativos, utilizando farinha da casca de uva (FCU) obtida do processamento de vinho tinto. Foi elaborada uma formulação sem adição de FCU...
Tipo: Tese/dissertação (ALICE) Palavras-chave: CATA; Compostos bioativos; Barra de cereal; Aceitação; Resíduo; Uva; Cereal; Tecnologia de Alimento; Fibra Vegetal; Resíduo Solido; Análise Organoléptica; Consumidor; Casca; Food technology; Grapefruits; Cereal byproducts; Processing residues; Bioactive compounds; Sensory evaluation; Food frequency questionnaires; Consumer acceptance.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1106400
Registros recuperados: 21
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