منابع مشابه
Consumer perception of bread quality.
Bread contains a wide range of important nutritional components which provide a positive effect on human health. However, the consumption of bread is declining during the last decades. This is due to factors such as changing eating patterns and an increasing choice of substitutes like breakfast cereals and fast foods. The aim of this study is to investigate consumer's quality perception of brea...
متن کاملQuality assessment and consumer acceptability of bread from wheat and fermented banana flour
Bread was produced from wheat flour and fermented unripe banana using the straight dough method. Matured unripe banana was peeled, sliced, steam blanched, dried and milled, and sieved to obtain flour. The flour was mixed with water and made into slurry and allowed to stand for 24 h after which it was divided into several portions and blended with wheat flour in different ratios. Proximate and m...
متن کاملFood quality and safety––consumer perception and public health concern
Food safety has become an important food quality attribute within the last decade. In 2002, we conducted a consumer survey with 449 subjects in Kiel to determine actual consumer perceptions to food quality and safety. We compared these data with our former consumer surveys in Kiel. Over the past decade food quality is perceived to have improved. Regarding to food related health risks, the feeli...
متن کاملFood quality and safety: consumer perception and demand
Research on consumer quality perception is reviewed using the Total Food Quality Model as a structuring device. The relationship between food safety and quality is addressed, and is discussed in the context of research on consumer risk perception. Quality and safety perception is linked to food choice and consumer demand, addressing questions of price perception and the validity of willingness-...
متن کاملeffect of nutrition information on consumer perception of the quality of wheat germ cake
consumer’s demand for functional foods is increasing, however, production of such food is not an easy task, and sometimes the sensory aspects of food are affected adversely. to ensure the customers of the quality of food, it is necessary to label the product with accurate nutrition information in order to make people aware of the positive nutrition effects of such foods. the aim of this researc...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
سال: 2014
ISSN: 1211-8516,1211-8516
DOI: 10.11118/actaun200957030115