Review: Use of Methods of Research into Consumers’ Opinions and Attitudes in Food Research-Reference-Cited by-同舟云学术

Review: Use of Methods of Research into Consumers’ Opinions and Attitudes in Food Research

Published:2004-12 Issue:6 Volume:10 Page:359-371
ISSN:1082-0132
Container-title:Food Science and Technology International
language:en
Short-container-title:Food sci. technol. int.

Author:

Barrios E. X.¹,Costell E.²

Affiliation:

1. Laboratorio de Propiedades Físicas y Sensoriales. IATA (CSIC), Apdo 73, 46100 Burjassot, Valencia, Spain

2. Laboratorio de Propiedades Físicas y Sensoriales. IATA (CSIC), Apdo 73, 46100 Burjassot, Valencia, Spain,

Abstract

Among the different factors that influence the acceptance or rejection of food, attitudes, beliefs and opinions of their potential consumers are relevant and can in some cases be decisive. The influence of these factors on food choice and purchase is especially important in the acceptance of some types of foods (organic or ecological, genetically modified or functional) that are presented to the consumer as a possible alternative to conventional food. This review paper describes the main qualitative and quantitative methods applicable to the investigation on the consumers’ opinions and attitudes towards food. Comments are made on some of the features of the information gathered.

Publisher

SAGE Publications

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science

Link

http://journals.sagepub.com/doi/pdf/10.1177/1082013204049386

Reference85 articles.

1. The Influences of Attitudes, Beliefs and Label Information on Perceptions of Reduced-fat Spread

2. A Comparison of Focus Group Interviews to In-Depth Interviews in Determining Food Choice Influences

3. Predicting the Intent to Purchase Unfamiliar and Familiar Cheeses: The Effects of Attitudes, Expected Liking and Food Neophobia

Cited by 38 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Projective Sensory Evaluation Methods for Dairy Products;Sensory Profiling of Dairy Products;2023-05-12

2. The perception of 8- to 10-year-old Dutch children towards plant-based meat analogues;Appetite;2022-11

3. Consumers’ Opinion and Perception toward a Convenience Food through Projective Techniques;Journal of Culinary Science & Technology;2022-02-24

4. Consumer acceptance of novel foods;Innovation Strategies in the Food Industry;2022

5. Sensory Properties of Foods and Their Measurement Methods;Techniques to Measure Food Safety and Quality;2021