Consumers
Mostrando 1-12 de 1275 artigos, teses e dissertações.
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1. Transformation of Public Spaces into Emancipated Spaces by Consumers: a Longitudinal Study on the Belo Horizonte Street Carnival
Resumo O objetivo desta pesquisa é compreender como espaços públicos são transformados em espaços emancipados pelos consumidores. Para alcançá-lo, foi utilizado o contexto de carnaval de rua de Belo Horizonte, um movimento coletivo que ocupa os espaços públicos da cidade a fim de questionar os usos comumente associados a eles. Foi realizada uma inve
Organizações & Sociedade. Publicado em: 2022
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2. Testing the consumption-based CAPM using the stochastic discount factor
Abstract This article investigates the problem of optimal intertemporal consumption in the CCAPM setup from a new empirical perspective. The econometric analysis is based on use of the equality between the stochastic discount factor (SDF) and the marginal rate of intertemporal substitution of consumption, which in the CCAPM is equivalent to the Euler equatio
Revista Brasileira de Economia. Publicado em: 2022
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3. Consumer grief: understanding how consumers deal with the loss of extraordinary experiences
Resumo Apesar do interesse pelo papel do consumo no processo de luto, o conceito de luto do consumidor e o processo através do qual os consumidores vivenciam o luto permanecem pouco estudados. Considerando a ruptura trazida pela pandemia da COVID-19 e a necessidade de entender como os consumidores respondem a esse cenário, este artigo tem como objetivo con
Cadernos EBAPE.BR. Publicado em: 2022
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4. Morally transgressive companies and sustainable guidelines: seeking redemption or abusing trust?
Abstract Purpose This study aims to evaluate the impact of a sustainable production action on consumer trust and purchase intention by a company involved in moral transgression and also analyze the effect on consumer trust and purchase intention if a company, after green marketing, is identified as greenwashing spreader. Design/methodology/approach This qu
RAUSP Management Journal. Publicado em: 2022
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5. Dietary risk assessment of fluoride, lead, chromium, and cadmium through consumption of Tieguanyin tea and white tea
Abstract Food and beverage consumption is the most possible route of human exposure to undesirable elements. Tieguanyin tea and white tea are widely-consumed beverage, which may be contaminated by fluoride (F), lead (Pb), chromium (Cr), and cadmium (Cd). For this study, the contamination levels and dietary exposure risks of these elements were studied from 7
Food Sci. Technol. Publicado em: 2021-09
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6. The influence of sensory attributes on overall liking by a gamma regression model: an analysis of Cerrado mixed fruits jams
Abstract Factors that influence the acceptability and preferences of consumers have been perceived as sensory attributes, such as color, appearance, flavor, and texture. Understanding which attributes are most important for overall liking would be helpful to establish meaningful criteria for product grading. Thus, in addition to the overall chemical and sens
Food Sci. Technol. Publicado em: 2021-09
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7. Consumer profile: blackberry processing with different types of sugars
Abstract Due to its high medicinal and nutritional values, blackberries have become increasingly interesting to producers and consumers. People are looking for healthier options to consume sugar with greater nutritional enrichment. However, replacement of the type of sugar is associated with significant changes in some parameters, finding suitable replacemen
Food Sci. Technol. Publicado em: 2021-09
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8. Development and characterization of two novel formulations of Labneh cheese of sheep’s milk
Abstract The growth of dairy sheep farming in Brazil combined with consumer´s preference for concentrated yogurts and the search for innovative products with different flavors and textures demonstrate the opportunity for diversification of sheep milk derivatives. The objective of this study was to develop two novel formulations of Labneh cheese made of shee
Food Sci. Technol. Publicado em: 2021-09
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9. Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.)
Abstract The study aimed to know how almonds from Pequi (Caryocar brasiliense Camb.), a byproduct of this fruit from Brazilian Cerrado, can be used to improve value to cereal bars. To respond to this question, the study characterized pequi almonds and cereal bars with pequi, and evaluate sensory acceptance. The preparation of cereal bars enriched with pequi
Food Sci. Technol. Publicado em: 2021-06
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10. Consumer awareness of food antioxidants. Synthetic vs. Natural
Abstract Food antioxidants are a core topic of food science due mainly to the consumption of ultra-processed foods, which cannot be overlooked, and represent an importance to modern society. At the same time, natural food antioxidants are gaining attention in studies due to its food safety aspects, that commonly affect food choices. Based on this, the presen
Food Sci. Technol. Publicado em: 2021-06
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11. Food safety: relation between pesticides and poisoning
Abstract Brazil has worldwide relevance in agriculture, as well as being one of the largest consumers of pesticides. This reality associated with underreporting of poisonings, food sample data above the permitted limit of current legislation, possible pesticide flexibilities and increasing smuggling of these products. This study aimed to evaluate the marketi
Food Sci. Technol. Publicado em: 2021-03
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12. Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes
Abstract Consumption of gluten-free products is the best possible option for patients with celiac disease. The development of gluten-free cookies may provide a suitable alternative for individuals who are gluten-intolerant. The purpose of this research was to assess the use of hydrocolloids as gluten substitutes in cookies. Commercially available (gum Arabic
Food Sci. Technol. Publicado em: 2021-03