Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation-Reference-Cited by-同舟云学术

Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation

Published:2021-08-27 Issue:4 Volume:74 Page:768-777
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Delorme Mariana M¹,Pimentel Tatiana C²^ORCID,Freitas Monica Q,da Cunha Diogo T³,Silva Ramon¹⁴,Guimarães Jonas Toledo¹,Scudino Hugo¹,Esmerino Erick A,Duarte Maria Carmella K H,Cruz Adriano G⁴

Affiliation:

1. Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói 24230‐340Brazil

2. Instituto Federal do Paraná (IFPR) Campus Paranavaí Paranavaí Paraná 87506‐370Brazil

3. Faculdade de Ciências Aplicadas Universidade Estadual de Campinas (UNICAMP) Limeira 13484‐350Brazil

4. Instituto Federal de Educação Ciência e Tecnologia de Alimentos (IFRJ), Departamento de Alimentos Rio de Janeiro 20270‐021 Brazil

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12807

Reference34 articles.

1. Metabolic profiling of probiotic low-sodium prato cheese with flavour enhancers: Usefulness of NMR spectroscopy and chemometric tools

2. The effect of consumer innovativeness in the acceptance of a new food product. An application for the coffee market in Spain

3. The Potential of Cold Plasma for Safe and Sustainable Food Production

4. Decontamination of Hard Cheeses by Pulsed UV Light

5. Consumer concerns and expectations about novel food processing technologies: effects on product liking☆

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