搜索结果: 1-7 共查到“食品科学技术 perception”相关记录7条 . 查询时间(0.099 秒)
Consumer Perception of Cured Pork Meats: the Added Value of the Organic Attribute
choice experiment conditional logit consumer perception organic pork meat
2015/3/4
Convenience foods, such as cured meats, have always been appreciated in terms of their price, convenience and of
course their taste. The pig sector in Italy is substantially stable, and has recently...
Consumers?perception of the health aspects of organic food
consumer behaviour factor analysis marketing mix quantitative research
2014/2/24
Organic foods are grown using the principles of organic agriculture that are produced, processed and packaged without using chemicals. They have been accepted due to their several perceived benefits o...
Socio-Demographic Factors Influencing Public Perception of Genetically Modified Food in Saudi Arabia
Socio-Demographic Factors Genetically Modified Food
2016/6/1
Consumers’ awareness and attitude towards GM food vary among different nations and thought to be affected by socio-demographic attributes. The present study was conducted to assess the consumer knowle...
A seventy question questionnaire were administered to (1,200) respondents to find out the perceptions of the Ghanaian public on Genetically modified foods (GM Foods). The questionnaires which covered ...
Effect of Milk Fat Content on Flavor Perception of Vanilla Ice Cream
vanilla flavor fat content ice cream
2008/3/28
The effects of milk fat concentration on flavor perception of vanilla ice cream (with 0.5 to 10% fat) were studied by sensory analyses. The percentage of free vanillin in the ice cream was determined ...
Influence of packing method on colour perception improving the appearance of fruits and vegetables
orange carrot red beet parsley quality L* a* b* nets
2014/2/27
The appearance of fruits and vegetables has a major influence on the perceived quality. Therefore, colour is one of the most important quality parameters in consumers’ preferences. Fruits differently ...
Rheology and Microstructure of Lowfat (5%) Cheddar Cheese Containing a Fat-Like Perception Enhancer and Fat Replacers
scanning electron microscopy lowfat Cheddar cheese fat replacer rheology
2010/11/24
Lowfat Cheddar cheese (5% fat) was manufactured using different commercial fat replacers and aged for 6 months at 5°C with objective to study rheology and microstructure. Two protein-based fat replace...