scholarly journals Emotional response evoked when looking at and trying a new food product, measured through images and words. A case-study with novel fruit and vegetable smoothies

2020 ◽  
Vol 84 ◽  
pp. 103955
Author(s):  
Lucía Cassani ◽  
Susana Fiszman ◽  
María V. Alvarez ◽  
María R. Moreira ◽  
Laura Laguna ◽  
...  
2014 ◽  
Vol 2 (1) ◽  
pp. 13
Author(s):  
Samantha B Meyer

Research attributes low fruit and vegetable consumption to problems of access, availability and affordability. We conducted, for the first time, a case study with three families designed and analysed using the sustainable Livelihoods Framework. The benefit of such an approach is that we moved away from identified barriers and towards identifying the capabilities and resources low-income families use to incorporate fruit and vegetables into their diets. Mitigating cost and access, we provided families with a box of fresh fruit and vegetables free of charge for up to 10 weeks and observed and recorded how/if the contents were used. Results identify the importance of social networking, organizational skills, knowledge of health benefits, and social structures. This paper demonstrates an effective methodology for understanding the capabilities of, rather than barriers to, low-income families increasing fruit and vegetable intake. Additionally, we provide a ‘how to’ and ‘lessons from the field’ for researchers interested in conducting research of this nature.


Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1112 ◽  
Author(s):  
Coralie Hellwig ◽  
Rebecca Gmoser ◽  
Magnus Lundin ◽  
Mohammad J. Taherzadeh ◽  
Kamran Rousta

The current study aims to assess how a novel fungi product made from the filamentous fungus Neurospora intermedia, cultivated on bread residuals, is perceived using questionnaires. Participants were asked to rate characteristic attributes of a fungi burger patty and state their preference when comparing it to Quorn and hamburger patties. The data were analyzed to assess whether gender or age was statistically associated with preference profiles. Neither age nor gender was associated with the preference profiles regarding the comparison of burger patties. Except for age and bitterness, age and gender were also not associated with the preference profiles regarding the sensory characteristics of the fungi burger patty. Most of the participants liked the characteristics of the fungi burger patty. The results indicate that fungi products from waste can become accepted products when information dissemination targets environmental benefits. Moreover, to be commercially accepted, the chewiness and bitterness of the product should be improved. Other improvements should target the overall taste in order to cater to people who prefer meat-based protein sources.


2018 ◽  
Vol 1 (1) ◽  
pp. 35
Author(s):  
Eleni Vakali ◽  
Alexios Brailas

There is a new area flourishing within qualitative research based on methods using all forms of art: music, theatre, visual arts, and literature. In this paper we present an overview of the basic features of arts-based research; emphasizing on their meaning on education research, on the freedom of expression given to the participants in the research, and on the method the researcher applies to evaluate the collected data. We then present an arts-based research case study where the research questions relate to teachers’ reactions to the use of smartphones by students in the classroom. In this case study, teachers, especially those working on secondary education, are invited to portray their thoughts, emotions, and images that respond to these questions by painting them on a paper using markers. The findings show that the majority of the teachers are negative about the children using their smartphone in the classroom, along with evidence for teachers’ emotional response and how to confront the phenomenon.


1998 ◽  
Vol 4 (5) ◽  
pp. 339-352 ◽  
Author(s):  
F.A.R. Oliveira ◽  
S.C. Fonseca ◽  
J.C. Oliveira ◽  
J.K. Brecht ◽  
K.V. Chau

The use of perforations as a means of obtaining large size containers suitable for modified atmosphere packaging (MAP) would greatly enhance the applicability of this technology for storage and distribution of fresh and minimally processed products. General concepts of MAP, and advantages and drawbacks of using perforations to achieve it are discussed. Products for which perforated packages can be used are listed. The variables that affect this type of package are presented and the methodology for designing an adequate package is described and illustrated with the case study of shredded cabbage.


2014 ◽  
Vol 14 (2) ◽  
pp. 137-147 ◽  
Author(s):  
A. Hoppe ◽  
L. Marques Vieira ◽  
M. Dutra de Barcellos ◽  
G. Rodrigues Oliveira

The objective of this research is to analyse the motivations and barriers to develop an innovative food product from the perspective of the two main participants in a development project. The perceptions of a Brazilian food co-operative and a Technological Centre were analysed throughout a case study. The results indicate the existence of a complex dyadic relationship between them and also that the food innovation network is still in its early stages in south of Brazil. The main motivation for the Technological Centre is to contribute to the national development policy. On the other hand, for the company there is the possibility to obtain partial funding for products development. The company is venturing while bringing to the food market an innovative product. Yet, it is clear that these kinds of inter-organizational collaborative efforts can bring benefits to food networks in general.


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