Show simple item record

dc.contributor.authorSalgado Beltrán, Lizbeth
dc.contributor.authorBeltrán Morales, Luis Felipe
dc.contributor.authorJESUS VELARDE MENDIVIL, ALMA TERESITA DEL NIÑO
dc.contributor.authorROBLES BALDENEGRO, MARIA ELENA
dc.date.issued2018
dc.identifierhttps://cibnor.repositorioinstitucional.mx/jspui/handle/1001/1616
dc.identifier.urihttp://dspace.cibnor.mx:8080/handle/123456789/2950
dc.formatpdfes
dc.language.isoenges
dc.publisherMultidisciplinary Digital Publishing Institutees
dc.rightsAcceso abiertoes
dc.sourceSustainability
dc.subjectfood innovation, rice with milk, hedonic tastinges
dc.subject.classificationELABORACIÓN DE ALIMENTOSes
dc.titleAttitudes and Sensory Perceptions of Food Consumers towards Technological Innovation in Mexico: A Case-Study on Rice-Based Dessertes
dc.typearticlees
dc.description.abstracten"Innovation in the agro-food system has become a strategy increasingly used by companies as a means to increase their competitiveness and position themselves in the market. In this context, the objective of this work is to identify the attitudes and sensory perceptions of consumers towards food technology through two scales (food technology neophobia and domain specific innovativeness) and hedonic tastings. For this, a new product was selected in the market: powder to prepare rice with milk. Most consumers have attitudes toward low neophobia to products with food technology, but there is also some caution, a situation that is corroborated by the moderate predisposition towards innovations. Color and flavor attributes can make the difference in positive perceptions. It should not be forgotten that there is a segment of innovative consumers that represent a key market."es


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record