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Título: | Food Acceptance: The Role of Consumer Perception and Attitudes |
Autor: | Costell Ibáñez, Elvira CSIC ; Tárrega, Amparo CSIC ORCID; Bayarri, Sara CSIC | Palabras clave: | Response Perception Attitudes Expectations |
Fecha de publicación: | mar-2010 | Editor: | Springer Nature | Citación: | Chemosensory Perception 3 (1): 42-50 (2010) | Resumen: | The process by which man accepts or rejects food is of a multi-dimensional nature. In complex food matrices, it is not always easy to establish relationships between the individual chemical stimuli concentration, physiological perception, and consumer reaction. Consumers’ responses to food are not only based on the sensory characteristics of the product and on their physiological status but they are also related to other factors, such as previous information acquired about the product, their past experience, and their attitudes and beliefs. This paper discusses different methods to obtain information about consumer perceptions, attitudes, beliefs, and expectations. | Descripción: | 9 pages.-- Online version published 8 October 2009.-- The original publication is available at www.springerlink.com | Versión del editor: | http://dx.doi.org/10.1007/s12078-009-9057-1 | URI: | http://hdl.handle.net/10261/22687 | DOI: | 10.1007/s12078-009-9057-1 | ISSN: | 1936-5802 |
Aparece en las colecciones: | (IATA) Artículos |
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Chem Perc-Costell-2010.pdf | 68,62 kB | Adobe PDF | Visualizar/Abrir |
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