کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4318166 1290640 2007 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Linking product offering to consumer needs; inclusion of credence attributes and the influences of product features
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Linking product offering to consumer needs; inclusion of credence attributes and the influences of product features
چکیده انگلیسی

The Quality Guidance Model was extended beyond sensory properties to include credence motivations like healthiness, environmental friendliness, naturalness, and safety. This Extended Quality Guidance Model was built and tested to explain consumer preferences from consumer perceptions, expert sensory judgments, and metabolite features of tomatoes. The different type of features (sensory, technical, and consumer perceptions) made it possible to explore the actionability of the features in predicting consumer preferences both in-store and upon consumption.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Quality and Preference - Volume 18, Issue 2, March 2007, Pages 296–304
نویسندگان
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