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

Brazilian consumers' innovativeness and motivation to eat new foods were evaluated using a new scale and conventional or UV‐C‐treated sliced Prato cheeses with or without a labelled claim in the package. The proposed scale (16 statements) showed discriminant (heterotrait–monotrait ratio values...

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Veröffentlicht in:	International journal of dairy technology 2021-11, Vol.74 (4), p.768-777
Hauptverfasser:	Delorme, Mariana M, Pimentel, Tatiana C, Freitas, Monica Q, da Cunha, Diogo T, Silva, Ramon, Guimarães, Jonas Toledo, Scudino, Hugo, Esmerino, Erick A, Duarte, Maria Carmella K H, Cruz, Adriano G
Format:	Artikel
Sprache:	eng
Schlagworte:	Brazilian cheese Cheese consumer studies Consumers Dairy products Food innovative behaviour Motivation new foods packaging projective techniques Quality assurance Reliability Sensory properties Ultraviolet radiation
Online-Zugang:	Volltext
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