subject:(consumer acceptance)

North Carolina State University

1. Dutton, Kathryn Christine. Consumer Acceptance of Nonwoven Fabrics for Apparel and Accessory End-Uses.

Degree: PhD, Textile Technology Management, 2009, North Carolina State University

URL: http://www.lib.ncsu.edu/resolver/1840.16/4837

► Technological advancements have made substantial strides in the development of nonwoven fabrics. New generations of nonwoven fabrics are more durable, have better drape, are stretchable,… (more)

▼ Technological advancements have made substantial strides in the development of nonwoven fabrics. New generations of nonwoven fabrics are more durable, have better drape, are stretchable, and overall have a better hand than past generations of nonwoven fabrics. With these advancements come new product development opportunities. One possible opportunity is expansion into the apparel and accessories market, not as a support fabric, but as the shell (visible, outside) fabric. The purpose of this study was to determine the consumerÃ¢â‚¬â„¢s acceptance of nonwoven fabrics for apparel and accessory end-uses through the use of subjective fabric hand evaluation. A review of the literature guided the development of an appropriate subjective fabric hand evaluation method to study the average consumerÃ¢â‚¬â„¢s acceptance of traditional woven fabrics versus spunlaced (spunbond and hydroentangled) nonwoven fabrics. In the development of this study, BishopÃ¢â‚¬â„¢s (1996) six elements were considered, in addition to, three key publications: Civille and Dus (1990); Cardello, Witherhalter, and Schutz (2003); and the AATCC Evaluation Procedure 5: Guidelines for the Subjective Evaluation of Fabric Hand (2006). Prior to conducting the experiment, the fabrics were chosen and prepared for testing. Three woven fabrics were chosen based on their common and wide spread use in apparel products. Three spunlaced nonwoven fabrics were chosen, one because it was a commercial product and the other two because they represent the most recent generation of nonwoven fabrics. The experiment was comprised of two parts, a rating and a ranking section, which were conducted simultaneously. In Part I of the experiment, the subjects were asked to rate each of the six fabrics for comfort and five different attributes Ã¢â‚¬â€œ cool/warm, smooth/rough, thin/thick, flexible/stiff, and tight/stretchy. The samples were presented to the subjects, one at time, in random order, and kept from their view. In Part II of the experiment, the subjects conducted a simple ranking procedure. They were shown four images, one a time, in random order. The four images included a short sleeve button-down collared shirt, a long sleeve button-down collared shirt, a pair of pleated shorts, and a bag. The six fabric samples were placed in front of the subjects in random order, on a non-textured, non-metal table. Again, the fabrics were kept from their view. The subjects were asked to rank the fabrics in order from most desirable (best) to least desirable (worst) for the image. Through the use of the statistical software JMP, nonparametric statistics were conducted to analyze the data and respond to the research questions. The sample consisted of 197 male and female subjects primarily from the central North Carolina region. Data supported the following conclusions regarding the rating and ranking of woven and nonwoven fabrics, and the influence of gender and age on those ratings and rankings. Comfort depended more on the fabric and not necessarily whether the fabric was a woven or… Advisors/Committee Members: Roger Woodard, Committee Member (advisor), Cynthia Istook, Committee Chair (advisor), Behnam Pourdeyhimi, Committee Member (advisor), Michelle Jones, Committee Member (advisor).

Subjects/Keywords: nonwovens; apparel; consumer acceptance; fabric hand

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APA (6^th Edition):

Dutton, K. C. (2009). Consumer Acceptance of Nonwoven Fabrics for Apparel and Accessory End-Uses. (Doctoral Dissertation). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/4837

Chicago Manual of Style (16^th Edition):

Dutton, Kathryn Christine. “Consumer Acceptance of Nonwoven Fabrics for Apparel and Accessory End-Uses.” 2009. Doctoral Dissertation, North Carolina State University. Accessed January 24, 2021. http://www.lib.ncsu.edu/resolver/1840.16/4837.

MLA Handbook (7^th Edition):

Dutton, Kathryn Christine. “Consumer Acceptance of Nonwoven Fabrics for Apparel and Accessory End-Uses.” 2009. Web. 24 Jan 2021.

Vancouver:

Dutton KC. Consumer Acceptance of Nonwoven Fabrics for Apparel and Accessory End-Uses. [Internet] [Doctoral dissertation]. North Carolina State University; 2009. [cited 2021 Jan 24]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/4837.

Council of Science Editors:

Dutton KC. Consumer Acceptance of Nonwoven Fabrics for Apparel and Accessory End-Uses. [Doctoral Dissertation]. North Carolina State University; 2009. Available from: http://www.lib.ncsu.edu/resolver/1840.16/4837

Jönköping University

2. Wokke, Jord. Will social media make or break the acceptance in new technology? : A quantitative study of consumer acceptance in Cryptocurrency.

Degree: Business Administration, 2018, Jönköping University

URL: http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-39633

► Problem: Parallels have been drawn between the rise of the internet in 1990s and the present rise of bitcoin (cryptocurrency) and underlying blockchain technology.… (more)

▼ Problem: Parallels have been drawn between the rise of the internet in 1990s and the present rise of bitcoin (cryptocurrency) and underlying blockchain technology. This resulted in a widespread of media coverage due to extreme price fluctuations and increased supply and demand. Garcia et al. (2014) argues that this is driven by several social aspects including word-of-mouth communication on social media, indicating that this aspect of social media effects individual attitude formation and intention towards cryptocurrency. However, this combination of social media of antecedent of consumer acceptance is limited explored, especially in the context of technology acceptance. Purpose: The purpose of this thesis is to create further understanding in the Technology Acceptance Model with the additional construct: social influence, first suggested by Malhotra et al. (1999). Hereby, the additional construct of social media influence was added to advance the indirect effects of social media influence on attitude formation and behavioural intention towards cryptocurrency, through the processes of social influence (internalization; identification; compliance) by Kelman. Method: This study carries out a quantitative study where survey-research was used that included a total sample of 250 cases. This sample consists of individuals between 18-37 years old, where social media usage is part of the life. As a result of the data collection, analysis was conducted using multiple regression techniques. Conclusion: Analysis of the findings established theoretical validation of the appliance of the Technology Acceptance Model on digital innovation, like cryptocurrency. By adding the construct of social media, further understanding is created in the behaviour of millennials towards cryptocurrency. The evidence suggests that there are clear indirect effects of social media on attitude formation and intention towards engaging in cryptocurrency through the processes of social influence. This study should be seen as preliminary, where future research could be built upon. More specifically, in terms of consumer acceptance of cryptocurrency and the extent of influence by social media.

Subjects/Keywords: Consumer acceptance; Technology Acceptance Model; Cryptocurrency; Social Media; Business Administration; Företagsekonomi

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APA (6^th Edition):

Wokke, J. (2018). Will social media make or break the acceptance in new technology? : A quantitative study of consumer acceptance in Cryptocurrency. (Thesis). Jönköping University. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-39633

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Wokke, Jord. “Will social media make or break the acceptance in new technology? : A quantitative study of consumer acceptance in Cryptocurrency.” 2018. Thesis, Jönköping University. Accessed January 24, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-39633.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Wokke, Jord. “Will social media make or break the acceptance in new technology? : A quantitative study of consumer acceptance in Cryptocurrency.” 2018. Web. 24 Jan 2021.

Vancouver:

Wokke J. Will social media make or break the acceptance in new technology? : A quantitative study of consumer acceptance in Cryptocurrency. [Internet] [Thesis]. Jönköping University; 2018. [cited 2021 Jan 24]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-39633.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Wokke J. Will social media make or break the acceptance in new technology? : A quantitative study of consumer acceptance in Cryptocurrency. [Thesis]. Jönköping University; 2018. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-39633

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Louisiana State University

3. Wardy, Wisdom. Modeling Relationships Among Affective Measures of Food Choice: Acceptance, Emotions And Satisfaction.

Degree: PhD, Life Sciences, 2016, Louisiana State University

URL: etd-05262016-223435 ; https://digitalcommons.lsu.edu/gradschool_dissertations/874

► The importance of ascertaining holistic product and consumer understanding beyond liking in the product development process cannot be overstated. This research investigated the role of… (more)

▼ The importance of ascertaining holistic product and consumer understanding beyond liking in the product development process cannot be overstated. This research investigated the role of attribute performance on satisfaction in explaining the relationship between food-evoked emotions and sensory preferences, and examined factors influencing the sensory-emotion profile of food products. In the first phase of this research, a series of consumer studies were conducted using eggs as a test product. First, the extent to which critical product attributes contribute to the satisfaction of quality requirements and purchase intent was determined using Kano modeling concepts. The emotional profile of the product was then examined in attribute presence and absence conditions to evaluate impact of egg quality types. Subsequently, the data were analyzed to elucidate relationships between emotions, satisfaction performance measures and product acceptability. For the expansive aspects of intrinsic, extrinsic, aesthetic, expedient and wholesome characteristics influencing purchase decision of eggs, 8 elements were identified as must-be, 1 attractive, 1 one-dimensional, and 10 indifferent Kano attributes. Attribute absence rather than presence evoked greater consumer discriminating emotions, and emotions and acceptability were more correlated for attribute absence than presence. Emotion and attribute satisfaction performance scores were better predictors of liking in combination than alone. However, emotions in attribute absence outperformed that in its presence, reflecting impact of deeper emotional conceptualizations in attribute absence being a better predictor of liking. Associations were found between Kano attributes and positive emotions. Attractive Kano-related attributes were distinctly drivers of liking, separate from both positive and negative emotions. No evidence of moderating effects of satisfaction performance of expedient egg attributes on the relationship between emotions and liking was found. In the second phase of this research, the relative effects of color and labeling cues on sensory perception, emotional responses and the sensory-emotion space were evaluated using sweeteners as a food model. Results demonstrated additive effects of color and labeling cues on flavor perception and emotions, contrary to significant interactions on their sensory-emotion profile. Identified associations between attribute performance on consumer satisfaction, emotions and acceptability in this research offer new insights on food-evoked emotions in product development.

Subjects/Keywords: sensory liking; packaging cues; Kano model; consumer satisfaction; consumer acceptance; emotions; sensory science

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Wardy, W. (2016). Modeling Relationships Among Affective Measures of Food Choice: Acceptance, Emotions And Satisfaction. (Doctoral Dissertation). Louisiana State University. Retrieved from etd-05262016-223435 ; https://digitalcommons.lsu.edu/gradschool_dissertations/874

Chicago Manual of Style (16^th Edition):

Wardy, Wisdom. “Modeling Relationships Among Affective Measures of Food Choice: Acceptance, Emotions And Satisfaction.” 2016. Doctoral Dissertation, Louisiana State University. Accessed January 24, 2021. etd-05262016-223435 ; https://digitalcommons.lsu.edu/gradschool_dissertations/874.

MLA Handbook (7^th Edition):

Wardy, Wisdom. “Modeling Relationships Among Affective Measures of Food Choice: Acceptance, Emotions And Satisfaction.” 2016. Web. 24 Jan 2021.

Vancouver:

Wardy W. Modeling Relationships Among Affective Measures of Food Choice: Acceptance, Emotions And Satisfaction. [Internet] [Doctoral dissertation]. Louisiana State University; 2016. [cited 2021 Jan 24]. Available from: etd-05262016-223435 ; https://digitalcommons.lsu.edu/gradschool_dissertations/874.

Council of Science Editors:

Wardy W. Modeling Relationships Among Affective Measures of Food Choice: Acceptance, Emotions And Satisfaction. [Doctoral Dissertation]. Louisiana State University; 2016. Available from: etd-05262016-223435 ; https://digitalcommons.lsu.edu/gradschool_dissertations/874

University of Georgia

4. West, Jennifer Rachel. Segmentation of tomato consumers by preferences in flavor acceptability.

Degree: 2014, University of Georgia

URL: http://hdl.handle.net/10724/20139

► Tomatoes are among the major produce items eliciting greatest consumer dissatisfaction, primarily attributed to flavor. Providing specific consumer segments with items that meet their expectations… (more)

Subjects/Keywords: Tomato flavor; Consumer evaluation; Consumer acceptability; Focus groups; Sensory panel; Acceptance scales.

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APA (6^th Edition):

West, J. R. (2014). Segmentation of tomato consumers by preferences in flavor acceptability. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/20139

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

West, Jennifer Rachel. “Segmentation of tomato consumers by preferences in flavor acceptability.” 2014. Thesis, University of Georgia. Accessed January 24, 2021. http://hdl.handle.net/10724/20139.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

West, Jennifer Rachel. “Segmentation of tomato consumers by preferences in flavor acceptability.” 2014. Web. 24 Jan 2021.

Vancouver:

West JR. Segmentation of tomato consumers by preferences in flavor acceptability. [Internet] [Thesis]. University of Georgia; 2014. [cited 2021 Jan 24]. Available from: http://hdl.handle.net/10724/20139.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

West JR. Segmentation of tomato consumers by preferences in flavor acceptability. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/20139

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Texas – Austin

5. Jung, Jong Hyuok. Factors influencing consumer acceptance of mobile advertising.

Degree: PhD, Advertising, 2009, University of Texas – Austin

URL: http://hdl.handle.net/2152/21912

► The primary objective of this study is to provide a comprehensive understanding of consumers’ acceptance of mobile advertising. Specifically, this research explored how the persuasive… (more)

Subjects/Keywords: Consumer acceptance; Mobile advertising; Consumer attitude

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Jung, J. H. (2009). Factors influencing consumer acceptance of mobile advertising. (Doctoral Dissertation). University of Texas – Austin. Retrieved from http://hdl.handle.net/2152/21912

Chicago Manual of Style (16^th Edition):

Jung, Jong Hyuok. “Factors influencing consumer acceptance of mobile advertising.” 2009. Doctoral Dissertation, University of Texas – Austin. Accessed January 24, 2021. http://hdl.handle.net/2152/21912.

MLA Handbook (7^th Edition):

Jung, Jong Hyuok. “Factors influencing consumer acceptance of mobile advertising.” 2009. Web. 24 Jan 2021.

Vancouver:

Jung JH. Factors influencing consumer acceptance of mobile advertising. [Internet] [Doctoral dissertation]. University of Texas – Austin; 2009. [cited 2021 Jan 24]. Available from: http://hdl.handle.net/2152/21912.

Council of Science Editors:

Jung JH. Factors influencing consumer acceptance of mobile advertising. [Doctoral Dissertation]. University of Texas – Austin; 2009. Available from: http://hdl.handle.net/2152/21912

University of Pretoria

6. [No author]. Acceptance, perceptions and willingness to pay for Quality Protein Maize (QPM) by rural consumers in Tanzania .

Degree: 2011, University of Pretoria

URL: http://upetd.up.ac.za/thesis/available/etd-11172011-132957/

► Malnutrition remains a persistent and increasing problem in Sub-Saharan Africa (SSA). Food production has not kept pace with population growth, and many people have poor… (more)

▼ Malnutrition remains a persistent and increasing problem in Sub-Saharan Africa (SSA). Food production has not kept pace with population growth, and many people have poor access to adequate, nutritious diet. In many areas of the developing world, maize is a vital staple and a main source of dietary protein. In Eastern and Southern Africa, maize is the basic food for the subsistence farmers. Per capita consumption of maize in Malawi, Zambia and Zimbabwe is 100 kg per year, while in Tanzania, per capita consumption is estimated at 73 kg per year. Unfortunately, the nutritional value of conventional maize is poor, partly due to the low biological value of its protein. To ensure sufficient protein intake, conventional maize should therefore be consumed with complementary protein sources, such as legumes or animal proteins. The complementary proteins sources however, tend to be expensive, or take a lot of time and fuel to cook, for instance beans. The main aim of this study was to evaluate the sensory characteristics and consumer acceptance of quality protein maize (QPM) in rural Tanzania. QPM is a maize cultivar which has almost double the amount of tryptophan and lysine. QPM has been adopted in several countries of SSA, but very few studies have been undertaken on its acceptance by consumers. In Tanzania, no study has been undertaken to elicit consumers‟ acceptability for this maize variety. The sensory characteristics of food products affect consumers‟ immediate consumption gratification. This study makes a unique contribution to the literature by exploring the roles that sensory evaluation and nutritional information play in shaping consumers‟ QPM flour purchasing behaviour through economic experiments in rural Tanzania. A triangle test was undertaken to find out whether there is a difference between QPM and conventional maize. Additionally, a rural household survey was undertaken which collected consumers‟ demographic, farming and individual characteristics. This was done using structured questionnaires administered by trained enumerators. Moreover, modified home use sensory testing and central location sensory testing were also undertaken to determine sensory characteristics of QPM and conventional maize. Stiff porridge, a major maize product in East and South Africa, was used to undertake this experiment. Finally, acceptability of QPM was tested using experimental auctions with the Becker-DeGroot-Marschak (BDM) procedure, and maize flour was used to undertake this experiment. The sensory evaluation findings of the study indicated that consumer characteristics of QPM stiff porridge were highly appreciated than those of conventional maize stiff porridge. This was observed both in the modified home use testing and central location testing. Likewise, consumers were willing to pay more for QPM than for conventional maize in all evaluation criteria used. Triangle test showed a significant difference between QPM and conventional maize. Sensory evaluation however needs to be repeated with other QPM varieties to ensure that… Advisors/Committee Members: Dr H De Groote (advisor), Ms H Vermeulen (advisor).

Subjects/Keywords: Malnutrition; Qpm; Consumer acceptance; Sensory testing; Tanzania; UCTD

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APA (6^th Edition):

author], [. (2011). Acceptance, perceptions and willingness to pay for Quality Protein Maize (QPM) by rural consumers in Tanzania . (Masters Thesis). University of Pretoria. Retrieved from http://upetd.up.ac.za/thesis/available/etd-11172011-132957/

Chicago Manual of Style (16^th Edition):

author], [No. “Acceptance, perceptions and willingness to pay for Quality Protein Maize (QPM) by rural consumers in Tanzania .” 2011. Masters Thesis, University of Pretoria. Accessed January 24, 2021. http://upetd.up.ac.za/thesis/available/etd-11172011-132957/.

MLA Handbook (7^th Edition):

author], [No. “Acceptance, perceptions and willingness to pay for Quality Protein Maize (QPM) by rural consumers in Tanzania .” 2011. Web. 24 Jan 2021.

Vancouver:

author] [. Acceptance, perceptions and willingness to pay for Quality Protein Maize (QPM) by rural consumers in Tanzania . [Internet] [Masters thesis]. University of Pretoria; 2011. [cited 2021 Jan 24]. Available from: http://upetd.up.ac.za/thesis/available/etd-11172011-132957/.

Council of Science Editors:

author] [. Acceptance, perceptions and willingness to pay for Quality Protein Maize (QPM) by rural consumers in Tanzania . [Masters Thesis]. University of Pretoria; 2011. Available from: http://upetd.up.ac.za/thesis/available/etd-11172011-132957/

North Carolina State University

7. Krause, Andrea Jean. Evaluation of Consumer Acceptance and Storage Stability of Butter.

Degree: MS, Food Science, 2007, North Carolina State University

URL: http://www.lib.ncsu.edu/resolver/1840.16/770

Subjects/Keywords: butter; consumer acceptance; storage

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APA (6^th Edition):

Krause, A. J. (2007). Evaluation of Consumer Acceptance and Storage Stability of Butter. (Thesis). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/770

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Krause, Andrea Jean. “Evaluation of Consumer Acceptance and Storage Stability of Butter.” 2007. Thesis, North Carolina State University. Accessed January 24, 2021. http://www.lib.ncsu.edu/resolver/1840.16/770.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Krause, Andrea Jean. “Evaluation of Consumer Acceptance and Storage Stability of Butter.” 2007. Web. 24 Jan 2021.

Vancouver:

Krause AJ. Evaluation of Consumer Acceptance and Storage Stability of Butter. [Internet] [Thesis]. North Carolina State University; 2007. [cited 2021 Jan 24]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/770.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Krause AJ. Evaluation of Consumer Acceptance and Storage Stability of Butter. [Thesis]. North Carolina State University; 2007. Available from: http://www.lib.ncsu.edu/resolver/1840.16/770

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Mykolas Romeris University

8. Ežerskytė, Ramunė. Oferta ir akceptas vartojimo sutartyse.

Degree: Master, Law, 2011, Mykolas Romeris University

URL: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2011~D_20110207_111806-40887 ;

►

Sutarčiai sudaryti paprastai reikia, kad viena šalis pasiūlytų sudaryti sutartį (oferta), o kita šalis sutiktų su pasiūlymu (akceptas). Sutarčių įvairovėje išskiriamos vartojimo sutartys, kurios dėl… (more)

▼

Sutarčiai sudaryti paprastai reikia, kad viena šalis pasiūlytų sudaryti sutartį (oferta), o kita šalis sutiktų su pasiūlymu (akceptas). Sutarčių įvairovėje išskiriamos vartojimo sutartys, kurios dėl silpnesnės šalies apsaugos principo įgyvendinimo pasižymi tam tikrais ypatumais. Vartojimo sutarčių sudarymas pateikiant ofertą ir akceptą yra šio magistro baigiamojo darbo objektas. Magistro baigiamąjį darbą sudaro trys dalys. Pirmojoje darbo dalyje analizuojama vartojimo sutarties sąvoka ir specifika, nagrinėjamos vartotojo ir verslininko sąvokos tiek nacionaliniu, tiek tarptautiniu lygmeniu. Antroje darbo dalyje tiriamos ofertos ir akcepto sąvokos, išskiriami jų požymiai ir ypatumai vartojimo sutartyse. Atskirai analizuojama viešosios ofertos problematika, išskiriami ofertos ir kvietimo pareikšti ofertą skirtumai. Trečioje dalyje analizuojami ofertos ir akcepto ypatumai elektroninėse sutartyse (click-wrap sutartyse, browse-wrap sutartyse). Siekiant visapusiškos nagrinėjamų klausimų analizės, darbe nagrinėjami tiek Lietuvos, tiek užsienio teisės aktai, teisės mokslininkų darbai bei teismų praktika. Šio darbo pradžioje kelta hipotezė, kad oferta ir akceptas vartojimo sutartyse turi ypatumų, lyginant su kitomis sutartimis, darbo eigoje pasitvirtina. Magistro baigiamojo darbo pabaigoje pateikiamos išvados. Darbo apimtis- 57 lapai.

For a contract to exist, usually one party must have made an offer, and the other party must have accepted it. Object of this master’s work is an offer and acceptance in the consumer contracts. Consumer contract means an agreement for goods or services concluded by a natural person with the seller not affiliated with the consumer‘s business. This master‘s work consists of 3 chapters. In the first chapter author analyses a concept of consumer contract and a concept of consumer and businessman (seller, supplier) in the national and in the international law. In the second chapter author reviews a concept of an offer and acceptance, their features and specificity in the consumer contracts. Author also examines the difference between an offer and invitation to treat (an invitation to negotiate). In the third chapter author research an offer and acceptance in the e-contracts (click-wrap contracts, browse-wrap contracts). For the best research, there was analyzed literature in Lithuanian and English, also, rules formulated by the courts and law scholars. In the end of this master’s work author draws the conclusions. This master’s work contents 57 pages.

Advisors/Committee Members: Novikovienė, Lina (Master’s thesis supervisor), Danišauskienė, Jolanta (Master’s thesis reviewer), Baranauskas, Egidijus (Master’s degree committee chair), Sinkevičius, Edvardas (Master’s degree committee member), Talutis, Tomas (Master’s degree committee member), Moisejevas, Raimundas (Master’s degree committee member), Puišys, Rimtis (Master’s degree committee member), Miliukas, Eugenijus (Master’s degree committee member), Verseckas, Vincas (Master’s degree committee member).

Subjects/Keywords: Oferta; Akceptas; Vartojimo sutartis; Offer; Acceptance; Consumer contract

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APA (6^th Edition):

Ežerskytė, Ramunė. (2011). Oferta ir akceptas vartojimo sutartyse. (Masters Thesis). Mykolas Romeris University. Retrieved from http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2011~D_20110207_111806-40887 ;

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Chicago Manual of Style (16^th Edition):

Ežerskytė, Ramunė. “Oferta ir akceptas vartojimo sutartyse.” 2011. Masters Thesis, Mykolas Romeris University. Accessed January 24, 2021. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2011~D_20110207_111806-40887 ;.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

MLA Handbook (7^th Edition):

Ežerskytė, Ramunė. “Oferta ir akceptas vartojimo sutartyse.” 2011. Web. 24 Jan 2021.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Vancouver:

Ežerskytė, Ramunė. Oferta ir akceptas vartojimo sutartyse. [Internet] [Masters thesis]. Mykolas Romeris University; 2011. [cited 2021 Jan 24]. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2011~D_20110207_111806-40887 ;.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Council of Science Editors:

Ežerskytė, Ramunė. Oferta ir akceptas vartojimo sutartyse. [Masters Thesis]. Mykolas Romeris University; 2011. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2011~D_20110207_111806-40887 ;

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

University of Pretoria

9. Kiria, Christine Gacheri. Acceptance, perceptions and willingness to pay for Quality Protein Maize (QPM) by rural consumers in Tanzania.

Degree: Agricultural Economics, Extension and Rural Development, 2011, University of Pretoria

URL: http://hdl.handle.net/2263/29521

► Malnutrition remains a persistent and increasing problem in Sub-Saharan Africa (SSA). Food production has not kept pace with population growth, and many people have poor… (more)

▼ Malnutrition remains a persistent and increasing problem in Sub-Saharan Africa (SSA). Food production has not kept pace with population growth, and many people have poor access to adequate, nutritious diet. In many areas of the developing world, maize is a vital staple and a main source of dietary protein. In Eastern and Southern Africa, maize is the basic food for the subsistence farmers. Per capita consumption of maize in Malawi, Zambia and Zimbabwe is 100 kg per year, while in Tanzania, per capita consumption is estimated at 73 kg per year. Unfortunately, the nutritional value of conventional maize is poor, partly due to the low biological value of its protein. To ensure sufficient protein intake, conventional maize should therefore be consumed with complementary protein sources, such as legumes or animal proteins. The complementary proteins sources however, tend to be expensive, or take a lot of time and fuel to cook, for instance beans. The main aim of this study was to evaluate the sensory characteristics and consumer acceptance of quality protein maize (QPM) in rural Tanzania. QPM is a maize cultivar which has almost double the amount of tryptophan and lysine. QPM has been adopted in several countries of SSA, but very few studies have been undertaken on its acceptance by consumers. In Tanzania, no study has been undertaken to elicit consumers‟ acceptability for this maize variety. The sensory characteristics of food products affect consumers‟ immediate consumption gratification. This study makes a unique contribution to the literature by exploring the roles that sensory evaluation and nutritional information play in shaping consumers‟ QPM flour purchasing behaviour through economic experiments in rural Tanzania. A triangle test was undertaken to find out whether there is a difference between QPM and conventional maize. Additionally, a rural household survey was undertaken which collected consumers‟ demographic, farming and individual characteristics. This was done using structured questionnaires administered by trained enumerators. Moreover, modified home use sensory testing and central location sensory testing were also undertaken to determine sensory characteristics of QPM and conventional maize. Stiff porridge, a major maize product in East and South Africa, was used to undertake this experiment. Finally, acceptability of QPM was tested using experimental auctions with the Becker-DeGroot-Marschak (BDM) procedure, and maize flour was used to undertake this experiment. The sensory evaluation findings of the study indicated that consumer characteristics of QPM stiff porridge were highly appreciated than those of conventional maize stiff porridge. This was observed both in the modified home use testing and central location testing. Likewise, consumers were willing to pay more for QPM than for conventional maize in all evaluation criteria used. Triangle test showed a significant difference between QPM and conventional maize. Sensory evaluation however needs to be repeated with other QPM varieties to ensure that… Advisors/Committee Members: Dr H De Groote (advisor), Ms H Vermeulen (advisor).

Subjects/Keywords: Malnutrition; Qpm; Consumer acceptance; Sensory testing; Tanzania; UCTD

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APA (6^th Edition):

Kiria, C. (2011). Acceptance, perceptions and willingness to pay for Quality Protein Maize (QPM) by rural consumers in Tanzania. (Masters Thesis). University of Pretoria. Retrieved from http://hdl.handle.net/2263/29521

Chicago Manual of Style (16^th Edition):

Kiria, Christine. “Acceptance, perceptions and willingness to pay for Quality Protein Maize (QPM) by rural consumers in Tanzania.” 2011. Masters Thesis, University of Pretoria. Accessed January 24, 2021. http://hdl.handle.net/2263/29521.

MLA Handbook (7^th Edition):

Kiria, Christine. “Acceptance, perceptions and willingness to pay for Quality Protein Maize (QPM) by rural consumers in Tanzania.” 2011. Web. 24 Jan 2021.

Vancouver:

Kiria C. Acceptance, perceptions and willingness to pay for Quality Protein Maize (QPM) by rural consumers in Tanzania. [Internet] [Masters thesis]. University of Pretoria; 2011. [cited 2021 Jan 24]. Available from: http://hdl.handle.net/2263/29521.

Council of Science Editors:

Kiria C. Acceptance, perceptions and willingness to pay for Quality Protein Maize (QPM) by rural consumers in Tanzania. [Masters Thesis]. University of Pretoria; 2011. Available from: http://hdl.handle.net/2263/29521

University of Nairobi

10. Owiti, Zilpher. Delivering health services on mobile phone technology: a Kenyan Case Study on factors affecting Consumer Acceptance of the Technology .

Degree: 2010, University of Nairobi

URL: http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/13953

► There is a growing interest and need for more sophisticated health information systems and the call for bringing health care to the patient when and… (more)

▼ There is a growing interest and need for more sophisticated health information systems and the call for bringing health care to the patient when and where it is required. This is creating a growing demand for timely information and services by both the patient and the health care provider. However, there exists limited research into how this technology is accepted by the end users. This research project was undertaken to identify the various factors that influence the user acceptance of electronic health using mobile phone in Kenya. It sought to achieve this by gaining an insight into the end user of e-health perception. Mobile Phones are a popular technology capable of portable computing and data access. These features could be helpful for delivering health care services. Participants viewed a presentation introducing Mobile Phone services for interacting with health professionals, taking health actions, delivering health information, and managing health care services. Afterwards, semi-structured interviews inquired about their perceptions and acceptance of the technology. A qualitative methodology was used for this project. Forty adult health consumers who had chronic health conditions with experience in health services delivered through information technology, or had not. Each participant's perception of e-health technology was discussed using a questionnaire via a semi-structured interview. The interviews were then qualitatively analyzed. All participants intended to use the technology: thirty were ready to adopt immediately, while ten intended to adopt later upon the need or when particular conditions were met. Among all respondents, sixteen were interested in adopting a selection of the services only. Several factors emerged shaped their motivation to adopt the technology considering their health status and health environment, their personality, and the perceived helpfulness of the technology. Helpfulness was determined by their positive and negative perceptions of the technology usability and safety. Participants had positive view of the technology support for healthy behaviors, foster quality and efficiency of care. The negative perceptions were concerns that the technology requires immense resources, skills, stressful to use and neglects the social dimension of health care. Suggestion for safe, responsive, and inclusive mobile health systems was recommended. Implementation of Mobile Phone health services should respond to health consumers' interests and concerns. The results of this study confirm that users' perceptions are significantly associated with their motivation to use Mobile Phones for health services. Perceived ease of use was found to have significant effects on users motivations.

Subjects/Keywords: Health services; Mobile phone technology; Kenyan Case Study; Consumer Acceptance; Technology

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APA (6^th Edition):

Owiti, Z. (2010). Delivering health services on mobile phone technology: a Kenyan Case Study on factors affecting Consumer Acceptance of the Technology . (Thesis). University of Nairobi. Retrieved from http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/13953

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Owiti, Zilpher. “Delivering health services on mobile phone technology: a Kenyan Case Study on factors affecting Consumer Acceptance of the Technology .” 2010. Thesis, University of Nairobi. Accessed January 24, 2021. http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/13953.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Owiti, Zilpher. “Delivering health services on mobile phone technology: a Kenyan Case Study on factors affecting Consumer Acceptance of the Technology .” 2010. Web. 24 Jan 2021.

Vancouver:

Owiti Z. Delivering health services on mobile phone technology: a Kenyan Case Study on factors affecting Consumer Acceptance of the Technology . [Internet] [Thesis]. University of Nairobi; 2010. [cited 2021 Jan 24]. Available from: http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/13953.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Owiti Z. Delivering health services on mobile phone technology: a Kenyan Case Study on factors affecting Consumer Acceptance of the Technology . [Thesis]. University of Nairobi; 2010. Available from: http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/13953

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of South Africa

11. Mokhele, Tabea Mokgalakane. The development of Amadumbe (Colocasia esculenta (l.) schott)-soya composite biscuits with improved nutritional and sensory properties .

Degree: 2018, University of South Africa

URL: http://hdl.handle.net/10500/25106

► The Amadumbe crop [Colocasia esculenta (L.) Schott] is a traditional Southern African tuber crop which is rich in starch, mucilage and micronutrients. Amadumbe tubers have… (more)

Subjects/Keywords: Amadumbe-soya biscuit; Consumer acceptance; Lysine; Protein digestibility

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APA (6^th Edition):

Mokhele, T. M. (2018). The development of Amadumbe (Colocasia esculenta (l.) schott)-soya composite biscuits with improved nutritional and sensory properties . (Masters Thesis). University of South Africa. Retrieved from http://hdl.handle.net/10500/25106

Chicago Manual of Style (16^th Edition):

Mokhele, Tabea Mokgalakane. “The development of Amadumbe (Colocasia esculenta (l.) schott)-soya composite biscuits with improved nutritional and sensory properties .” 2018. Masters Thesis, University of South Africa. Accessed January 24, 2021. http://hdl.handle.net/10500/25106.

MLA Handbook (7^th Edition):

Mokhele, Tabea Mokgalakane. “The development of Amadumbe (Colocasia esculenta (l.) schott)-soya composite biscuits with improved nutritional and sensory properties .” 2018. Web. 24 Jan 2021.

Vancouver:

Mokhele TM. The development of Amadumbe (Colocasia esculenta (l.) schott)-soya composite biscuits with improved nutritional and sensory properties . [Internet] [Masters thesis]. University of South Africa; 2018. [cited 2021 Jan 24]. Available from: http://hdl.handle.net/10500/25106.

Council of Science Editors:

Mokhele TM. The development of Amadumbe (Colocasia esculenta (l.) schott)-soya composite biscuits with improved nutritional and sensory properties . [Masters Thesis]. University of South Africa; 2018. Available from: http://hdl.handle.net/10500/25106

Brunel University

12. Altwaijri, Ahmad Saleh. Marketing strategies and national culture : an empirical investigation of customers' acceptance of the online banking channel in the context of Saudi national culture.

Degree: PhD, 2015, Brunel University

URL: http://bura.brunel.ac.uk/handle/2438/13835 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.701928

► Technology and the development of the Internet has led to greater awareness among organisations of the role the Internet can play in improving services through… (more)

▼ Technology and the development of the Internet has led to greater awareness among organisations of the role the Internet can play in improving services through online channels. Banks, financial institutions and the relevant government authorities in the Kingdom of Saudi Arabia (KSA) have made great progress towards improving their e-services; however, these efforts came with a lack of theoretical background concerning the main challenge, which is to encourage customers to accept Online Banking (OB). This research has explored these concerns, with the aim of providing better understanding of the salient factors affecting people's acceptance and adoption of OB technology within the specific national cultural context of Saudi Arabia. The literature suggests numerous factors as determinants of people's technology adoption in general and OB in particular. This study employs a qualitative approach to narrow down and identify factors that did not emerge in the literature, to arrive at the most appropriate ones. The qualitative stage of the research involved a combination of two focus groups (14 participants) and eight semi-structured interviews. After accomplishing the first stage, a model was proposed to explain the factors affecting user acceptance of technology in the context of OB in Saudi Arabia comprising eight constructs (Perceived Usefulness, Resistance to Change, Perceived Trust, Perceived Usefulness, Social Influence, Perceived Quantity, Uncertainty Avoidance and Perceived Image). A cross-sectional survey was developed and distributed, resulting in 945 responses for use in the data analysis (using SPSS 20.0), for descriptive and exploratory factor analysis to extract constructs of the model. To finish, the proposed model and its hypotheses were examined by applying two-stage structural equation modelling. The conceptual model was found to be of value in explaining the role of the chosen factors that affect user acceptance of technology. The research found the seven direct predictors of BI to use OB explained 84.5 percent of BI variance. From the findings, it was found that the most significant predictor of BI was UA, followed by RC then PU. This research contributed to knowledge by providing a new e-service adoption model involving the impact of national culture. The newly proposed factors (PQ and UA as determinants) helped understand users‟ e-behaviours in KSA where research is seriously under-developed. The research limitations and recommended further efforts are finally presented.

Subjects/Keywords: 332.1; Technology acceptance; Online banking; Saudi Arabia; Consumer behaviour; Technology adoption

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APA (6^th Edition):

Altwaijri, A. S. (2015). Marketing strategies and national culture : an empirical investigation of customers' acceptance of the online banking channel in the context of Saudi national culture. (Doctoral Dissertation). Brunel University. Retrieved from http://bura.brunel.ac.uk/handle/2438/13835 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.701928

Chicago Manual of Style (16^th Edition):

Altwaijri, Ahmad Saleh. “Marketing strategies and national culture : an empirical investigation of customers' acceptance of the online banking channel in the context of Saudi national culture.” 2015. Doctoral Dissertation, Brunel University. Accessed January 24, 2021. http://bura.brunel.ac.uk/handle/2438/13835 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.701928.

MLA Handbook (7^th Edition):

Altwaijri, Ahmad Saleh. “Marketing strategies and national culture : an empirical investigation of customers' acceptance of the online banking channel in the context of Saudi national culture.” 2015. Web. 24 Jan 2021.

Vancouver:

Altwaijri AS. Marketing strategies and national culture : an empirical investigation of customers' acceptance of the online banking channel in the context of Saudi national culture. [Internet] [Doctoral dissertation]. Brunel University; 2015. [cited 2021 Jan 24]. Available from: http://bura.brunel.ac.uk/handle/2438/13835 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.701928.

Council of Science Editors:

Altwaijri AS. Marketing strategies and national culture : an empirical investigation of customers' acceptance of the online banking channel in the context of Saudi national culture. [Doctoral Dissertation]. Brunel University; 2015. Available from: http://bura.brunel.ac.uk/handle/2438/13835 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.701928

Linköping University

13. Ivan, Catalin. Chinese Consumer Attitudes towards the Electric Vehicle.

Degree: Business Administration, 2011, Linköping University

URL: http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-70792

► The aim of this study is to find coherence between the theory of consumers‟ attitudes and the challenge of product acceptance. The relationship between… (more)

Subjects/Keywords: China; consumer attitudes; Electric Vehicle; behavior; acceptance; Business studies; Företagsekonomi

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APA (6^th Edition):

Ivan, C. (2011). Chinese Consumer Attitudes towards the Electric Vehicle. (Thesis). Linköping University. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-70792

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Ivan, Catalin. “Chinese Consumer Attitudes towards the Electric Vehicle.” 2011. Thesis, Linköping University. Accessed January 24, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-70792.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Ivan, Catalin. “Chinese Consumer Attitudes towards the Electric Vehicle.” 2011. Web. 24 Jan 2021.

Vancouver:

Ivan C. Chinese Consumer Attitudes towards the Electric Vehicle. [Internet] [Thesis]. Linköping University; 2011. [cited 2021 Jan 24]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-70792.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ivan C. Chinese Consumer Attitudes towards the Electric Vehicle. [Thesis]. Linköping University; 2011. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-70792

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Uppsala University

14. Jansson, Victor. Online shopping Behavior in Sweden and China : What is different about Chinese Consumers.

Degree: Business Studies, 2016, Uppsala University

URL: http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-275327

► The Chinese E-commerce market is the largest in the world and E-commerce takes up more of the retail market in China than in western… (more)

Subjects/Keywords: Consumer Shopping Behavior; Technology Acceptance; Social media; China; Sweden; E-commerce

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APA (6^th Edition):

Jansson, V. (2016). Online shopping Behavior in Sweden and China : What is different about Chinese Consumers. (Thesis). Uppsala University. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-275327

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Jansson, Victor. “Online shopping Behavior in Sweden and China : What is different about Chinese Consumers.” 2016. Thesis, Uppsala University. Accessed January 24, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-275327.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Jansson, Victor. “Online shopping Behavior in Sweden and China : What is different about Chinese Consumers.” 2016. Web. 24 Jan 2021.

Vancouver:

Jansson V. Online shopping Behavior in Sweden and China : What is different about Chinese Consumers. [Internet] [Thesis]. Uppsala University; 2016. [cited 2021 Jan 24]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-275327.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Jansson V. Online shopping Behavior in Sweden and China : What is different about Chinese Consumers. [Thesis]. Uppsala University; 2016. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-275327

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

15. Lynch, Catherine A. (Catherine Anne). Sensory profiles and seasonal variation of black walnut cultivars and the relationship between sensory characteristics and consumer acceptance of black walnut gelato.

Degree: MS, Food Science Institute, 2015, Kansas State University

URL: http://hdl.handle.net/2097/19117

► Black walnut (Juglans nigra L.) is a Juglans species native to the United States. Nuts are collected each fall from black walnut trees and the… (more)

▼ Black walnut (Juglans nigra L.) is a Juglans species native to the United States. Nuts are collected each fall from black walnut trees and the kernels are consumed in many food products like ice cream, candies, and baked goods. Flavor profiles of black walnut cultivars have been examined, but no studies have looked at the effect of growing season on flavor profile, and few studies have determined consumer acceptance of black walnut food products. The sensory profiles of 10 black walnut cultivars (Football, Vandersloot, Brown Nugget, Pounds, Sparks 127, Davidson, Sparrow, Neel, Emma K, and Tomboy) were evaluated using descriptive sensory analysis. A trained panel scored the intensity of 3 appearance, 7 aroma, 23 flavor, and 6 texture attributes. Results showed that the cultivars differed significantly (P≤0.05) on 11 of these attributes. The results from this study were also compared to results collected in 2011 of 7 black walnut cultivars. Two flavor attributes (black walnut ID and overall nutty) had an interaction effect of year and cultivar, while 7 attributes showed a main effect of year (brown, caramelized, floral/fruity, fruity,-dark piney, musty/dusty, and oily). In general, flavor attributes had higher intensities in 2011 than in 2013. Six of the black walnut cultivars were also incorporated into a gelato base and evaluated by both a trained panel and consumer panel. Trained panelists developed a lexicon for the gelato samples and scored the intensity of 18 flavor attributes. The gelato samples differed on 3 main flavor attributes: black walnut ID, overall nutty, and sour (P≤0.05). Based on consumer liking, there were 3 distinct clusters of consumers. One cluster preferred samples with a milder black walnut flavor, another preferred a more intense black walnut and overall nutty flavor, and the third cluster liked all of the samples. Results from this study indicate that growing season should be considered when determining flavor profile of agricultural products. These results can also help guide growers in selecting cultivars that may produce a more consistent crop year after year, and cultivars that consumers find acceptable in food products. Advisors/Committee Members: Kadri Koppel.

Subjects/Keywords: Sensory; Consumer acceptance; Black walnut; Seasonal variation; Food Science (0359)

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APA (6^th Edition):

Lynch, C. A. (. A. (2015). Sensory profiles and seasonal variation of black walnut cultivars and the relationship between sensory characteristics and consumer acceptance of black walnut gelato. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/19117

Chicago Manual of Style (16^th Edition):

Lynch, Catherine A (Catherine Anne). “Sensory profiles and seasonal variation of black walnut cultivars and the relationship between sensory characteristics and consumer acceptance of black walnut gelato.” 2015. Masters Thesis, Kansas State University. Accessed January 24, 2021. http://hdl.handle.net/2097/19117.

MLA Handbook (7^th Edition):

Lynch, Catherine A (Catherine Anne). “Sensory profiles and seasonal variation of black walnut cultivars and the relationship between sensory characteristics and consumer acceptance of black walnut gelato.” 2015. Web. 24 Jan 2021.

Vancouver:

Lynch CA(A. Sensory profiles and seasonal variation of black walnut cultivars and the relationship between sensory characteristics and consumer acceptance of black walnut gelato. [Internet] [Masters thesis]. Kansas State University; 2015. [cited 2021 Jan 24]. Available from: http://hdl.handle.net/2097/19117.

Council of Science Editors:

Lynch CA(A. Sensory profiles and seasonal variation of black walnut cultivars and the relationship between sensory characteristics and consumer acceptance of black walnut gelato. [Masters Thesis]. Kansas State University; 2015. Available from: http://hdl.handle.net/2097/19117

Kansas State University

16. Britton, Logan Levi. Consumer acceptance and willingness to pay for beef products derived from RNA interference technology.

Degree: MS, Department of Agricultural Economics, 2016, Kansas State University

URL: http://hdl.handle.net/2097/32878

► Recent predictions estimate that the global population will reach more than 9 billion by the year 2050 (Kochhar, 2014). Coupled with this challenge, environmental issues… (more)

▼ Recent predictions estimate that the global population will reach more than 9 billion by the year 2050 (Kochhar, 2014). Coupled with this challenge, environmental issues and climate change influence agricultural production over the globe (Jacobsen et al., 2013). Changes in the food chain have been in response to consumers becoming interested in how their food is produced as it relates to food safety. Some of these changes have come in the form of labeling of production methods and the increasing volume of organic products in the marketplace. In the livestock sector, production methods include administration of antibiotics and hormones to prevent disease, increase gains and increase the health of animals (Allen et al., 2013; Thornton, 2010). A potential solution of decreasing the amount of antibiotics and hormones in the future is the use of ribonucleic acid interference (RNAi). RNA interference is a method of silencing a targeted gene and suppressing expression (Bradford et al., 2016). The focus of this research is to explore the determinants of acceptance and willingness to pay for beef products utilizing RNAi technology in the food system. Through the means of a national survey, consumers were asked their demographic, food purchasing habits, and food safety concerns to identify potential acceptors of the technology. Respondents received information treatments and external articles regarding RNAi technology as well as information about governmental labeling regulations of the beef steaks. Choice experiment questions, and a dichotomous choice sequence were utilized to determine willingness to pay estimates of beef steak attributes by consumers. Results showed that respondents likely require a discount for beef steaks produced with RNAi technology. In some instances, some consumers would be willing to pay a premium for beef steaks with RNAi in certain label settings. These results of this study could be used in the realm of animal science to help with the introduction of this technology in the food system. The survey results could assist with future promotion and framing of the technology to a wide variety of consumers. Advisors/Committee Members: Glynn Tonsor.

Subjects/Keywords: Consumer acceptance; Willingness to pay; Choice experiment; RNA interference; Information consumption

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APA (6^th Edition):

Britton, L. L. (2016). Consumer acceptance and willingness to pay for beef products derived from RNA interference technology. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/32878

Chicago Manual of Style (16^th Edition):

Britton, Logan Levi. “Consumer acceptance and willingness to pay for beef products derived from RNA interference technology.” 2016. Masters Thesis, Kansas State University. Accessed January 24, 2021. http://hdl.handle.net/2097/32878.

MLA Handbook (7^th Edition):

Britton, Logan Levi. “Consumer acceptance and willingness to pay for beef products derived from RNA interference technology.” 2016. Web. 24 Jan 2021.

Vancouver:

Britton LL. Consumer acceptance and willingness to pay for beef products derived from RNA interference technology. [Internet] [Masters thesis]. Kansas State University; 2016. [cited 2021 Jan 24]. Available from: http://hdl.handle.net/2097/32878.

Council of Science Editors:

Britton LL. Consumer acceptance and willingness to pay for beef products derived from RNA interference technology. [Masters Thesis]. Kansas State University; 2016. Available from: http://hdl.handle.net/2097/32878

Kansas State University

17. Mahony, Amy. Effect of color on the odor, flavor, and acceptance properties of foods and beverages.

Degree: MS, Food Science Institute – Human Nutrition, 2011, Kansas State University

URL: http://hdl.handle.net/2097/9188

► A significant increase in the number of products carried in supermarkets has lead manufacturers to use food color as a way to differentiate their products… (more)

Subjects/Keywords: color; flavor; odor; consumer acceptance; foods; beverages; Food Science (0359)

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APA (6^th Edition):

Mahony, A. (2011). Effect of color on the odor, flavor, and acceptance properties of foods and beverages. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/9188

Chicago Manual of Style (16^th Edition):

Mahony, Amy. “Effect of color on the odor, flavor, and acceptance properties of foods and beverages.” 2011. Masters Thesis, Kansas State University. Accessed January 24, 2021. http://hdl.handle.net/2097/9188.

MLA Handbook (7^th Edition):

Mahony, Amy. “Effect of color on the odor, flavor, and acceptance properties of foods and beverages.” 2011. Web. 24 Jan 2021.

Vancouver:

Mahony A. Effect of color on the odor, flavor, and acceptance properties of foods and beverages. [Internet] [Masters thesis]. Kansas State University; 2011. [cited 2021 Jan 24]. Available from: http://hdl.handle.net/2097/9188.

Council of Science Editors:

Mahony A. Effect of color on the odor, flavor, and acceptance properties of foods and beverages. [Masters Thesis]. Kansas State University; 2011. Available from: http://hdl.handle.net/2097/9188

University of New South Wales

18. Kam, Ka Yu Karrie. Folate fortification of rice through parboiling: optimisation, rice quality, consumer acceptance and in-vitro relative bioaccessibility & absorption using Caco-2 cells.

Degree: Chemical Sciences & Engineering, 2013, University of New South Wales

URL: http://handle.unsw.edu.au/1959.4/52489 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:11162/SOURCE01?view=true

► Parboiling has been examined in this thesis as the means to fortify rice with folic acid. The development of the fortification method was governed by… (more)

▼ Parboiling has been examined in this thesis as the means to fortify rice with folic acid. The development of the fortification method was governed by four major aspects, namely, optimisation based on nutrient retention, rice quality, consumer acceptance and nutrient bioaccessibility and absorption. Multifactorial models were developed to describe folate retention. The optimal parboiling condition for the fortification purpose was soaking brown rice at 70 ◦C for 2 h. Fortified rice produced at 70 ◦C was further investigated for the rice quality examination, focussing on Head Rice Yield, kernel dimensions and colour. No significant change in Head Rice Yield and grain dimension was observed between raw and fortified rice, suggesting that the economic value of rice will not be compromised with the fortification process and rice uniformity may likely be achieved after mixing with the untreated rice. Despite the inherent yellow colour of folic acid, compared to parboiled rice, significant difference in yellowness was exhibited only in rice fortified at 1.2 gfolic acid/ 300 gbrown rice, but not among that fortified at lower concentrations. Visual and organoleptic acceptance of the fortified rice by consumers was examined. The appearance of uncooked rice (fortified at 1.2 gfolic acid/ 300 gbrown rice) prepared at 70 ◦C and soaked for 1 h resembled the commercial parboiled rice. An informed health claim on the fortified rice increased the consumers purchase intent which suggested that they welcomed the fortified product. Food familiarity (i.e. familiarity with parboiled rice) improved consumers purchase intent suggesting a higher chance of acceptance in the parboiled rice-consuming countries. The sensory acceptability of three cooked rice samples (rice soaked in 0.15 gfolic acid/ 300 gbrown rice at 70 ◦C for 1, 2 and 3 h and then mixed in with commercial white rice) was compared to the commercial white rice (ControlWhite). No significant difference was noted in liking attributes between the samples and ControlWhite. More than 50 % of the consumers were willing to purchase the samples. Their purchase intent increased after they were notified of the additional health benefits from the rice, they especially inclined to purchase the rice soaked for 2 and 3 h. Lastly, the bioaccessibility and absorption of folic acid in the fortified rice was assessed using in-vitro Caco-2 cell model. Fortified rice was more bioaccessible (91 %) than the aqueous folic acid control (81 %). As for the extent of absorption, no significant difference was observed between the transport results of fortified rice and folic acid control, suggesting that the added folic acid in the fortified rice could be absorbed as well as the control. Advisors/Committee Members: Arcot, Jayashree, Chemical Sciences & Engineering, Faculty of Engineering, UNSW, Adesina, Adesoji, Chemical Sciences & Engineering, Faculty of Engineering, UNSW, Ward, Rachelle, Yanco Agricultural Institute, Industry and Investment NSW.

Subjects/Keywords: Consumer acceptance; Folate fortification; Rice parboiling; in-vitro study

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APA (6^th Edition):

Kam, K. Y. K. (2013). Folate fortification of rice through parboiling: optimisation, rice quality, consumer acceptance and in-vitro relative bioaccessibility & absorption using Caco-2 cells. (Doctoral Dissertation). University of New South Wales. Retrieved from http://handle.unsw.edu.au/1959.4/52489 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:11162/SOURCE01?view=true

Chicago Manual of Style (16^th Edition):

Kam, Ka Yu Karrie. “Folate fortification of rice through parboiling: optimisation, rice quality, consumer acceptance and in-vitro relative bioaccessibility & absorption using Caco-2 cells.” 2013. Doctoral Dissertation, University of New South Wales. Accessed January 24, 2021. http://handle.unsw.edu.au/1959.4/52489 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:11162/SOURCE01?view=true.

MLA Handbook (7^th Edition):

Kam, Ka Yu Karrie. “Folate fortification of rice through parboiling: optimisation, rice quality, consumer acceptance and in-vitro relative bioaccessibility & absorption using Caco-2 cells.” 2013. Web. 24 Jan 2021.

Vancouver:

Kam KYK. Folate fortification of rice through parboiling: optimisation, rice quality, consumer acceptance and in-vitro relative bioaccessibility & absorption using Caco-2 cells. [Internet] [Doctoral dissertation]. University of New South Wales; 2013. [cited 2021 Jan 24]. Available from: http://handle.unsw.edu.au/1959.4/52489 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:11162/SOURCE01?view=true.

Council of Science Editors:

Kam KYK. Folate fortification of rice through parboiling: optimisation, rice quality, consumer acceptance and in-vitro relative bioaccessibility & absorption using Caco-2 cells. [Doctoral Dissertation]. University of New South Wales; 2013. Available from: http://handle.unsw.edu.au/1959.4/52489 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:11162/SOURCE01?view=true

University of Georgia

19. Bland, Sarah E. Consumer acceptability of heirloom tomatoes.

Degree: 2014, University of Georgia

URL: http://hdl.handle.net/10724/22302

► Consumers have been dissatisfied with tomato flavor for decades. With a grassroots movement to bring back the full flavored tomatoes of the past, heirloom tomatoes… (more)

Subjects/Keywords: Heirloom tomatoes; Consumer acceptability; Consumer testing; Focus group; Tomato flavor; Consumer evaluation; Acceptance scales; Descriptive Sensory Analysis

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APA (6^th Edition):

Bland, S. E. (2014). Consumer acceptability of heirloom tomatoes. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/22302

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Bland, Sarah E. “Consumer acceptability of heirloom tomatoes.” 2014. Thesis, University of Georgia. Accessed January 24, 2021. http://hdl.handle.net/10724/22302.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Bland, Sarah E. “Consumer acceptability of heirloom tomatoes.” 2014. Web. 24 Jan 2021.

Vancouver:

Bland SE. Consumer acceptability of heirloom tomatoes. [Internet] [Thesis]. University of Georgia; 2014. [cited 2021 Jan 24]. Available from: http://hdl.handle.net/10724/22302.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Bland SE. Consumer acceptability of heirloom tomatoes. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/22302

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

AUT University

20. Kukard, Wesley Andrew. Consumers’ perception of item-level RFID use in FMCG: a balanced perspective of benefits and risks .

Degree: AUT University

URL: http://hdl.handle.net/10292/9120

► The main purpose of this thesis is to explore how perceived consumer benefits affect the perceived privacy risks associated with the implementation of Radio Frequency… (more)

▼ The main purpose of this thesis is to explore how perceived consumer benefits affect the perceived privacy risks associated with the implementation of Radio Frequency Identification (RFID) tags at an item-level within the Fast Moving Consumer Goods (FMCG) industry. This research expanded upon Smith et al. (2013) that explored the idea of consumer benefits for RFID at an item-level, which only considered benefits within a store environment. This thesis proposes two new categories to measure benefits and risks, in-store and after sale. By splitting these benefit and risk categories, the respondents’ willingness to accept RFID in both a public (grocery store) and private (home) environment could be measure individually. To test the theory a quantitative survey was conducted using primary household purchasers within the USA. A total of 261 responses were received and were subjected to a PLS-SEM data analysis through SmartPLS software. The results suggest that while consumers’ seem to be aware that there could be a certain degree of risk while using RFID both in-store and after sale, they would still be willing to use the technology if there were sufficient benefits. This research has both practical and theoretical contributions, as a study into how the benefits of RFID could affect consumer acceptance of RFID, It creates a framework for future researchers to explore the topic in more in-depth studies. However, the study was limited to grocery purchasers within the United States of America (USA) between the ages of 18 and 65. While the study focused on perceived benefits and risks for the grocery purchaser, it does not take into account the rest of the household’s perception of potential benefits and risks for this technology. In practical terms, this research gives practitioners reason to consider consumer benefits as a strategy for item-level RFID implementation within the FMCG industry and importantly starts to build a case for a bottom-up approach to the implantation of RFID as apposed to the enormous cost of an entire supply chain fit out. This research changes the conversation within RFID literature, moving away from a focus on consumer privacy issues to a balanced privacy / benefits approach for consumers and how that might affect their technology acceptance. Advisors/Committee Members: Wood, Lincoln C (advisor).

Subjects/Keywords: Item-level RFID; Consumer acceptance; FMCG; Technology acceptance; Consumer benefits; Consumer risks

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APA (6^th Edition):

Kukard, W. A. (n.d.). Consumers’ perception of item-level RFID use in FMCG: a balanced perspective of benefits and risks . (Thesis). AUT University. Retrieved from http://hdl.handle.net/10292/9120

Note: this citation may be lacking information needed for this citation format:
No year of publication.
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Kukard, Wesley Andrew. “Consumers’ perception of item-level RFID use in FMCG: a balanced perspective of benefits and risks .” Thesis, AUT University. Accessed January 24, 2021. http://hdl.handle.net/10292/9120.

Note: this citation may be lacking information needed for this citation format:
No year of publication.
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Kukard, Wesley Andrew. “Consumers’ perception of item-level RFID use in FMCG: a balanced perspective of benefits and risks .” Web. 24 Jan 2021.

Note: this citation may be lacking information needed for this citation format:
No year of publication.

Vancouver:

Kukard WA. Consumers’ perception of item-level RFID use in FMCG: a balanced perspective of benefits and risks . [Internet] [Thesis]. AUT University; [cited 2021 Jan 24]. Available from: http://hdl.handle.net/10292/9120.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
No year of publication.

Council of Science Editors:

Kukard WA. Consumers’ perception of item-level RFID use in FMCG: a balanced perspective of benefits and risks . [Thesis]. AUT University; Available from: http://hdl.handle.net/10292/9120

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
No year of publication.

Jönköping University

21. Hinzmann, Jessica. Acceptance of Autonomous Delivery Vehicles for Last Mile Delivery in Germany : Extension of the Technology Acceptance Model to an Autonomous Delivery Vehicles Acceptance Model.

Degree: Jönköping International Business School, 2020, Jönköping University

URL: http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-48879

► The steady growth of the e-commerce sector and the associated logisticalchallenges in the last mile, as well as the equally increasing expectations ofconsumers for… (more)

Subjects/Keywords: Last Mile; Autonomous Delivery Vehicles; Delivery Drones; Delivery Robots; Consumer Acceptance; Technology Acceptance Model; Business Administration; Företagsekonomi

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APA (6^th Edition):

Hinzmann, J. (2020). Acceptance of Autonomous Delivery Vehicles for Last Mile Delivery in Germany : Extension of the Technology Acceptance Model to an Autonomous Delivery Vehicles Acceptance Model. (Thesis). Jönköping University. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-48879

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Hinzmann, Jessica. “Acceptance of Autonomous Delivery Vehicles for Last Mile Delivery in Germany : Extension of the Technology Acceptance Model to an Autonomous Delivery Vehicles Acceptance Model.” 2020. Thesis, Jönköping University. Accessed January 24, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-48879.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Hinzmann, Jessica. “Acceptance of Autonomous Delivery Vehicles for Last Mile Delivery in Germany : Extension of the Technology Acceptance Model to an Autonomous Delivery Vehicles Acceptance Model.” 2020. Web. 24 Jan 2021.

Vancouver:

Hinzmann J. Acceptance of Autonomous Delivery Vehicles for Last Mile Delivery in Germany : Extension of the Technology Acceptance Model to an Autonomous Delivery Vehicles Acceptance Model. [Internet] [Thesis]. Jönköping University; 2020. [cited 2021 Jan 24]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-48879.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Hinzmann J. Acceptance of Autonomous Delivery Vehicles for Last Mile Delivery in Germany : Extension of the Technology Acceptance Model to an Autonomous Delivery Vehicles Acceptance Model. [Thesis]. Jönköping University; 2020. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-48879

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Adelaide

22. King, Ellena S. The modulation of Sauvignon Blanc wine aroma through control of primary fermentation.

Degree: 2010, University of Adelaide

URL: http://hdl.handle.net/2440/67245

► There are a number of aroma compounds that are fundamental to the sensory properties of Sauvignon Blanc wines. Two such classes of compounds are volatile… (more)

▼ There are a number of aroma compounds that are fundamental to the sensory properties of Sauvignon Blanc wines. Two such classes of compounds are volatile thiols and esters, both of which are modulated by yeast during alcoholic fermentation. Therefore, controlling fermentation using appropriate inoculated wine yeast is likely to be an effective means of enhancing wine aroma. In an initial study, Sauvignon Blanc wines were made using different commercial Saccharomyces yeast strains, with two-and three-yeast co-inoculations, as well as singlestrains, and equal blends of the single-strain wines after fermentation. The wines were analysed for volatile aroma compounds, and sensory descriptive analyses were performed approximately six months post-bottling. Differences in the chemical composition and sensory profiles were observed (which confirmed and elaborated on previous research). The coinoculated yeast treatments generally had higher concentrations of volatile thiols and higher levels of esters, with higher ratings for ‘tropical’ and ‘fruity’ attributes, than their single-strain components and the blends of the single-strain components. The co-inoculated treatments generally fermented faster and issues with an ‘acetic’ flavour for one strain were eliminated when included in co-inoculation. Some of the wines were stored, under screw cap closures, at 15°C for three years, and the chemical and sensory analyses were repeated. The results showed that some of the yeast-derived flavour differences in young Sauvignon Blanc wines were retained after extended bottle storage. A subset of wines showing large sensory differences was subjected to consumer acceptance testing approximately six months after bottling. Differences in liking for the different yeast treatments were observed, with the largest group of consumers preferring the two-yeast coinoculation with an intermediate sensory profile, while another group favoured the wine made using the three-yeast co-inoculation with highest ratings for the ‘estery’ and ‘floral’ aromas and highest concentrations of volatile thiols. To further investigate this result, a study was conducted to identify which sensory attributes drive consumer preferences for Sauvignon Blanc wines, and furthermore, the volatile compounds and their levels responsible for these sensory attributes. Volatile thiols, esters and methoxypyrazines were added to a neutral white wine at realistic levels to mimic those found in Sauvignon Blanc wines. A sensory descriptive analysis was conducted, and a subset of samples was evaluated by consumers for liking. All three classes of compounds were responsible for influencing consumer liking, with ‘confectionary’, ‘cat urine/sweaty’, ‘cooked green vegetal’ and ‘fresh green’ aromas identified as the strongest drivers of liking for different groups of consumers identified. Demographic information, and wine usage and attitudes of these white wine consumers were also used in a segmentation exercise to gain insights into consumer behaviour. The results of this study demonstrate… Advisors/Committee Members: Francis, Leigh (advisor), Curtin, Christopher D. (advisor), School of Agriculture, Food and Wine (school).

Subjects/Keywords: volatile thiol; flavour chemistry; ester; white wine; consumer acceptance; consumer preference; liking; sensory; yeast; fermentation; Saccharomyces; co-inoculation; aroma; aging; ageing

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APA (6^th Edition):

King, E. S. (2010). The modulation of Sauvignon Blanc wine aroma through control of primary fermentation. (Thesis). University of Adelaide. Retrieved from http://hdl.handle.net/2440/67245

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

King, Ellena S. “The modulation of Sauvignon Blanc wine aroma through control of primary fermentation.” 2010. Thesis, University of Adelaide. Accessed January 24, 2021. http://hdl.handle.net/2440/67245.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

King, Ellena S. “The modulation of Sauvignon Blanc wine aroma through control of primary fermentation.” 2010. Web. 24 Jan 2021.

Vancouver:

King ES. The modulation of Sauvignon Blanc wine aroma through control of primary fermentation. [Internet] [Thesis]. University of Adelaide; 2010. [cited 2021 Jan 24]. Available from: http://hdl.handle.net/2440/67245.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

King ES. The modulation of Sauvignon Blanc wine aroma through control of primary fermentation. [Thesis]. University of Adelaide; 2010. Available from: http://hdl.handle.net/2440/67245

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Georgia

23. Johnson, Adrianne Monique. Consumer-based optimization of electron-beam irradiated ready-to-eat poultry products and consumer attitudes toward irradiation.

Degree: 2014, University of Georgia

URL: http://hdl.handle.net/10724/21302

► Ready-to-eat poultry frankfurters and diced chicken were electron-beam irradiated at medium doses of 1, 2 and 3 kGy and stored under refrigeration (4°C) conditions up… (more)

Subjects/Keywords: Electron-beam irradiation; Ready-to-eat meats; Poultry; Consumer attitudes; Optimization; Response surface methodology (RSM); Consumer acceptance; Descriptive analysis; Sensory evaluation

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APA (6^th Edition):

Johnson, A. M. (2014). Consumer-based optimization of electron-beam irradiated ready-to-eat poultry products and consumer attitudes toward irradiation. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/21302

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Johnson, Adrianne Monique. “Consumer-based optimization of electron-beam irradiated ready-to-eat poultry products and consumer attitudes toward irradiation.” 2014. Thesis, University of Georgia. Accessed January 24, 2021. http://hdl.handle.net/10724/21302.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Johnson, Adrianne Monique. “Consumer-based optimization of electron-beam irradiated ready-to-eat poultry products and consumer attitudes toward irradiation.” 2014. Web. 24 Jan 2021.

Vancouver:

Johnson AM. Consumer-based optimization of electron-beam irradiated ready-to-eat poultry products and consumer attitudes toward irradiation. [Internet] [Thesis]. University of Georgia; 2014. [cited 2021 Jan 24]. Available from: http://hdl.handle.net/10724/21302.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Johnson AM. Consumer-based optimization of electron-beam irradiated ready-to-eat poultry products and consumer attitudes toward irradiation. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/21302

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

NSYSU

24. HSU, JEN-HAO. The Acceptance of Self-Service Fueling by Using Technology Acceptance Model.

Degree: Master, EMBA, 2014, NSYSU

URL: http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0601114-001845

► Abstract Since 1987, Taiwan government opened up gas station from government-owned to private-owned; it changed the all structure of the gasoline industry in Taiwan. FPCC… (more)

▼ Abstract Since 1987, Taiwan government opened up gas station from government-owned to private-owned; it changed the all structure of the gasoline industry in Taiwan. FPCC (Formosa Petrochemical Corporation) became the gasoline supplier in 1990, and then it broke the situation about monopolization by government-owned gasoline industry. According to Bureau of Energy statistical information, in July 2010, there were 2071 gas stations supplied by CPC (Chinese Petroleum Corporation), 586 stations supplied by FPCC. In February 2014, there were 1975 gas stations supplied by CPC, 529 stations supplied by FPCC. During short three years, total of 153 gas stations went out of business or closed down. In recent years, some gas stations continue to promote the use of self-service refueling. According to many literatures, developing self-service refueling not only reduces personnel costs, but also enhances efficiency and competitiveness of gas stations. According to Davis, Bagozzi & Warshaw (1989) proposed the technology acceptance model, and combines consumer traits that Dabholkar & Bagozzi (2002) proposed in order to explore the relationship of various dimensions: 1.There is significant difference between consumer traits and Perceived Usefulness, Perceived Ease of use by using self-service fueling. 2.There is significant difference between Perceived Usefulness and Perceived Ease of use by using self-service fueling. 3.There is significant difference between Perceived Usefulness, Perceived Ease of use and Attitude Toward Using by using self-service fueling. 4.There is significant difference between Attitude Toward Using and Behavioral Intension to Use by using self-service fueling. An Empirical Analysis of the results for the degree of consumer traits, Perceived Usefulness and of Perceived Ease of use by using self-service fueling are highly relevant. Perceived Usefulness and Perceived Ease of use by using self-service fueling are highly relevant. Perceived Usefulness, Perceived Ease of use and Attitude Toward Using by using self-service fueling are highly relevant. Attitude Toward Using and Behavioral Intension to Use by using self-service fueling are highly relevant. Finally, based on result, propose some suggestions for self-service fueling and service process design improvements. Advisors/Committee Members: Tsai, Hsien-tang (chair), Pei-How Huang (chair), Cher -Min Fong (committee member), Tseng, Cher-Hung (committee member).

Subjects/Keywords: Self-Service Technology; Refueling; Consumer Traits; Technology Acceptance Model; Gas Station; Self-Service

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

HSU, J. (2014). The Acceptance of Self-Service Fueling by Using Technology Acceptance Model. (Thesis). NSYSU. Retrieved from http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0601114-001845

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

HSU, JEN-HAO. “The Acceptance of Self-Service Fueling by Using Technology Acceptance Model.” 2014. Thesis, NSYSU. Accessed January 24, 2021. http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0601114-001845.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

HSU, JEN-HAO. “The Acceptance of Self-Service Fueling by Using Technology Acceptance Model.” 2014. Web. 24 Jan 2021.

Vancouver:

HSU J. The Acceptance of Self-Service Fueling by Using Technology Acceptance Model. [Internet] [Thesis]. NSYSU; 2014. [cited 2021 Jan 24]. Available from: http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0601114-001845.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

HSU J. The Acceptance of Self-Service Fueling by Using Technology Acceptance Model. [Thesis]. NSYSU; 2014. Available from: http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0601114-001845

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

25. Modanez, Leila. Aceitação de alimentos irradiados: uma questão de educação.

Degree: PhD, Tecnologia Nuclear - Aplicações, 2012, University of São Paulo

URL: http://www.teses.usp.br/teses/disponiveis/85/85131/tde-23102012-150844/ ;

►

O uso comercial da tecnologia de irradiação de alimentos no Brasil cresce lentamente, devido a interpretações equivocadas por grande parte dos consumidores brasileiros, que possuem… (more)

▼

O uso comercial da tecnologia de irradiação de alimentos no Brasil cresce lentamente, devido a interpretações equivocadas por grande parte dos consumidores brasileiros, que possuem uma ideia preconcebida, advinda da imagem negativa da energia nuclear. Pesquisas indicam que a difícil aceitação por parte do consumidor pode ser atribuída à confusão existente entre os termos irradiação e radioatividade, frequentemente relacionados aos riscos à saúde. Quando devidamente informados sobre o que é, para que serve e quais os benefícios da tecnologia de irradiação de alimentos, grande parte dos consumidores reage de forma positiva. Portanto, os objetivos deste trabalho foram avaliar a aceitação de consumidores brasileiros em relação ao consumo de alimentos irradiados, verificar as informações que eles receberam sobre o processo de irradiação de alimentos durante o período escolar, fazer uma análise do currículo escolar brasileiro desde o Ensino Fundamental II até o Ensino Médio, no que diz respeito às aplicações da energia nuclear e comparar o conteúdo ensinado no Brasil ao conteúdo abordado nos demais países pesquisados, como a França, os Estados Unidos e a China. A metodologia do trabalho consistiu em um levantamento sistemático da literatura específica, bem como na aplicação de um questionário para a verificação da aceitação de alimentos irradiados por consumidores brasileiros. De acordo com a bibliografia consultada, ficou clara a recomendação de uma educação, desde o início no currículo escolar, sobre as aplicações benéficas da energia nuclear, mais especificamente, na área de irradiação de alimentos. Tal recomendação deve-se ao fato de que os consumidores consultados, tanto no Brasil como em outros países, não têm conhecimento suficiente sobre os benefícios da irradiação de alimentos. De acordo com os resultados obtidos, concluiu-se que a educação é de fundamental importância para a aceitação de novas tecnologias, por parte dos consumidores, especificamente de alimentos irradiados.

The commercial use of irradiated food technology in Brazil has a slow growing due to misinterpretation by most Brazilian consumers, who have been mislead by wrong ideas about the meaning of what is nuclear energy. Researches indicate that consumers have difficult in accepting such a technology due to the confusion between the terms irradiation and radioactivity, which are often related to health risks. When properly informed about the process, its purpose and the benefits offered by food irradiation technology, most consumers react positively. Therefore, this work aims to: first, to evaluate the acceptance of irradiated foods by Brazilian consumers; second, to verify the teaching at school about the food irradiation process; third, to analyze the Brazilian school curriculum from elementary school to high school, regarding nuclear energy applications; then, to compare the content taught in Brazil with the content covered in other surveyed countries, such as France, United States, and China. The methodology of this study consisted of a…

Advisors/Committee Members: Arthur, Valter, Villavicencio, Anna Lucia Casañas Haasis.

Subjects/Keywords: acceptance; aceitação; alimento irradiado; consumer; consumidor; educação; education; informação; information; irradiated food

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Modanez, L. (2012). Aceitação de alimentos irradiados: uma questão de educação. (Doctoral Dissertation). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/85/85131/tde-23102012-150844/ ;

Chicago Manual of Style (16^th Edition):

Modanez, Leila. “Aceitação de alimentos irradiados: uma questão de educação.” 2012. Doctoral Dissertation, University of São Paulo. Accessed January 24, 2021. http://www.teses.usp.br/teses/disponiveis/85/85131/tde-23102012-150844/ ;.

MLA Handbook (7^th Edition):

Modanez, Leila. “Aceitação de alimentos irradiados: uma questão de educação.” 2012. Web. 24 Jan 2021.

Vancouver:

Modanez L. Aceitação de alimentos irradiados: uma questão de educação. [Internet] [Doctoral dissertation]. University of São Paulo; 2012. [cited 2021 Jan 24]. Available from: http://www.teses.usp.br/teses/disponiveis/85/85131/tde-23102012-150844/ ;.

Council of Science Editors:

Modanez L. Aceitação de alimentos irradiados: uma questão de educação. [Doctoral Dissertation]. University of São Paulo; 2012. Available from: http://www.teses.usp.br/teses/disponiveis/85/85131/tde-23102012-150844/ ;

University of Oulu

26. Ristola, A. (Annu). Insights into consumers' emerging interest in mobile services.

Degree: 2010, University of Oulu

URL: http://urn.fi/urn:isbn:9789514263644

► Abstract The present study develops our understanding of consumers’ emerging interest in novel mobile services by adopting two approaches. First, structural equation modeling is used… (more)

Subjects/Keywords: cultural consumer research; mobile service; postmodernism; practice theory; structural equation modeling; technology acceptance

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APA (6^th Edition):

Ristola, A. (. (2010). Insights into consumers' emerging interest in mobile services. (Doctoral Dissertation). University of Oulu. Retrieved from http://urn.fi/urn:isbn:9789514263644

Chicago Manual of Style (16^th Edition):

Ristola, A (Annu). “Insights into consumers' emerging interest in mobile services.” 2010. Doctoral Dissertation, University of Oulu. Accessed January 24, 2021. http://urn.fi/urn:isbn:9789514263644.

MLA Handbook (7^th Edition):

Ristola, A (Annu). “Insights into consumers' emerging interest in mobile services.” 2010. Web. 24 Jan 2021.

Vancouver:

Ristola A(. Insights into consumers' emerging interest in mobile services. [Internet] [Doctoral dissertation]. University of Oulu; 2010. [cited 2021 Jan 24]. Available from: http://urn.fi/urn:isbn:9789514263644.

Council of Science Editors:

Ristola A(. Insights into consumers' emerging interest in mobile services. [Doctoral Dissertation]. University of Oulu; 2010. Available from: http://urn.fi/urn:isbn:9789514263644

University of Georgia

27. Henderson, Jared Dwight. Innovative methods to measure consumer acceptability of fresh and formulated foods.

Degree: 2014, University of Georgia

URL: http://hdl.handle.net/10724/20578

► Consumer preferences directly affect a consumer’s decision to purchase and consume fresh and formulated foods. Understanding and measuring the quality characteristics specific for each commodity… (more)

Subjects/Keywords: Consumer Acceptability; Quality Characteristics; Fresh Fruit; Fresh Vegetables; Internet Chat; Focus Groups; Interviews; Acceptance Scales

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Henderson, J. D. (2014). Innovative methods to measure consumer acceptability of fresh and formulated foods. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/20578

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Henderson, Jared Dwight. “Innovative methods to measure consumer acceptability of fresh and formulated foods.” 2014. Thesis, University of Georgia. Accessed January 24, 2021. http://hdl.handle.net/10724/20578.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Henderson, Jared Dwight. “Innovative methods to measure consumer acceptability of fresh and formulated foods.” 2014. Web. 24 Jan 2021.

Vancouver:

Henderson JD. Innovative methods to measure consumer acceptability of fresh and formulated foods. [Internet] [Thesis]. University of Georgia; 2014. [cited 2021 Jan 24]. Available from: http://hdl.handle.net/10724/20578.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Henderson JD. Innovative methods to measure consumer acceptability of fresh and formulated foods. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/20578

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Texas A&M University

28. Warren, Cynthia Ann. Increasing the Consumption of Whole Grain Foods in School Meals.

Degree: PhD, Food Science and Technology, 2011, Texas A&M University

URL: http://hdl.handle.net/1969.1/ETD-TAMU-2010-05-7713

► Current national dietary policy recommends that half, or three, of the six daily servings of grain foods be consumed as whole grains. However, most American… (more)

▼ Current national dietary policy recommends that half, or three, of the six daily servings of grain foods be consumed as whole grains. However, most American children prefer to consume enriched, refined over whole grains. One way of increasing the consumption of whole grain foods to children is through school meals. Why children and adolescents prefer enriched, refined grains over whole grain foods is thought to be due to product color and texture, but no literature exists that quantifies this, especially within the context of the National School Lunch Program. Information and research is therefore needed to examine and address this issue. Since each school district's child nutrition department determines whether whole grain foods are offered in their schools, we conducted a roundtable discussion with Texas school dietitians to understand their experiences with providing whole grains. A phenomenological analysis of this discussion's transcript exposed how Texas school dietitians balance serving nutritious meals in their cafeterias, while maintaining customer acceptance of the foods. Whether or not students consume whole grains determines if these foods are served again. Input from participants determined which whole grain were foods tested in this study: hamburger buns, sandwich bread, tortillas and spaghetti. Focus groups were conducted with 137 elementary, middle and high school students in our targeted school district. Transcripts of these focus groups revealed the vocabulary students use to characterize their perceptions of whole grain foods tested. Using this vocabulary, consumer acceptance ballots were then developed and tested. Consumer acceptance testing of whole grain foods was conducted during scheduled lunch periods in three different schools. The main objective of this study was to determine at what percent do whole grains contained in grain foods served in school meals become unacceptable to students. Our study determined that a 51% whole grain food product was acceptable to students and a 100% whole grain product was not. Color, taste and texture of a whole grain food can influence its acceptance by these students, but that acceptance is dependent on the percent whole grain content of the food and whether it is made with white or red whole wheat flour. Advisors/Committee Members: Murano, Peter S. (advisor), Lupton, Joanne R. (committee member), Goodson, Patricia (committee member), Rooney, Lloyd (committee member), Talcott, Susanne (committee member).

Subjects/Keywords: whole grain food; school meals; consumer acceptance testing; National School Lunch Program

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Warren, C. A. (2011). Increasing the Consumption of Whole Grain Foods in School Meals. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-05-7713

Chicago Manual of Style (16^th Edition):

Warren, Cynthia Ann. “Increasing the Consumption of Whole Grain Foods in School Meals.” 2011. Doctoral Dissertation, Texas A&M University. Accessed January 24, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-2010-05-7713.

MLA Handbook (7^th Edition):

Warren, Cynthia Ann. “Increasing the Consumption of Whole Grain Foods in School Meals.” 2011. Web. 24 Jan 2021.

Vancouver:

Warren CA. Increasing the Consumption of Whole Grain Foods in School Meals. [Internet] [Doctoral dissertation]. Texas A&M University; 2011. [cited 2021 Jan 24]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-05-7713.

Council of Science Editors:

Warren CA. Increasing the Consumption of Whole Grain Foods in School Meals. [Doctoral Dissertation]. Texas A&M University; 2011. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-05-7713

North Carolina State University

29. Lloyd, Michelle Ann. Flavor and Stability of Whole Milk Powder.

Degree: PhD, Food Science, 2008, North Carolina State University

URL: http://www.lib.ncsu.edu/resolver/1840.16/5141

► ABSTRACT LLOYD, MICHELLE ANN. Flavor and Stability of Whole Milk Powder. (Under the direction of Dr. MaryAnne Drake.) Flavor variability and stability of US-produced whole… (more)

▼ ABSTRACT LLOYD, MICHELLE ANN. Flavor and Stability of Whole Milk Powder. (Under the direction of Dr. MaryAnne Drake.) Flavor variability and stability of US-produced whole milk powder (WMP) are important parameters for maximizing quality and global competitiveness of this commodity. The US industry standard for shelf-life of whole milk powder (WMP) is 6-9 mo, although previous research has demonstrated flavor changes by 3 mo at ambient storage. Two studies were conducted using sensory and instrumental techniques to (1) characterize flavor and flavor stability of domestic WMP and (2) evaluate the influence of packaging atmosphere, storage temperature, and storage time on WMP shelf-life. Descriptive analysis was conducted using a 10-member trained panel. Selected volatiles were quantified using solid phase microextraction (SPME) with gas chromatography/mass-spectrometry: dimethyl sulfide, 2-methylbutanal, 3-methylbutanal, hexanal, 2-heptanone, heptanal, 1-octen-3-ol, octanal, 3-octen-2-one, and nonanal. For the first study, freshly produced (<1 mo) WMP was collected from 4 US production facilities 5 times over a 1 y period. Each sample was analyzed initially and every 2 mo for sensory profile, volatiles, color, water activity, and moisture through 12 mo storage. Multiple linear regression with backwards elimination was applied to generate equations to predict grassy and painty flavors based on selected volatiles. All WMP were between 2-3% moisture and 0.11-0.25 water activity initially. WMP varied in initial flavor profiles with varying levels of cooked, milkfat, and sweet aromatic flavors. During storage, grassy and painty flavors developed while sweet aromatic flavor intensities decreased. WMP developed painty flavor between 4 and 6 mo. Painty and grassy flavors were confirmed by increased levels (p<0.05) of lipid oxidation products such as hexanal, heptanal, and octanal. Hexanal, 2-heptanone, 1-octen-3-ol and nonanal concentrations were the best predictors of grassy flavor (r=0.62, R2=0.38, p<0.0001) while hexanal, 2-methylbutanal, 3-methylbutanal, octanal, and 3-octen-2-one concentrations were the best predictors of painty flavor (r=0.78, R2=0.61, p<0.0001). For the second study, two batches of WMP were repackaged in plastic laminate pouches with air or nitrogen and stored at 2 ËšC or 23 ËšC for one y. In addition to sensory and volatile compound analyses, consumer acceptance testing (n=75) was conducted every 3 mo with reconstituted WMP and white and milk chocolate made from each treatment. Data were analyzed using analysis of variance with Fisherâ€™s LSD, Pearsonâ€™s correlation analysis, and principal component analysis with significance at p<0.05. Air stored WMP had higher peroxide values, lipid oxidation volatiles and grassy and painty flavors than nitrogen flushed WMP. Storage temperature did not impact levels of straight chain lipid oxidation volatiles; 23 ËšC storage resulted in higher cooked and milkfat flavors and lower levels of grassy flavor compared with 2 ËšC storage. Consumer… Advisors/Committee Members: Donn Ward, Committee Member (advisor), MaryAnne Drake, Committee Chair (advisor), E. Allen Foegeding, Committee Member (advisor), Timothy Sanders, Committee Member (advisor).

Subjects/Keywords: consumer acceptance; SPME; shelf-life; sensory

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Lloyd, M. A. (2008). Flavor and Stability of Whole Milk Powder. (Doctoral Dissertation). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/5141

Chicago Manual of Style (16^th Edition):

Lloyd, Michelle Ann. “Flavor and Stability of Whole Milk Powder.” 2008. Doctoral Dissertation, North Carolina State University. Accessed January 24, 2021. http://www.lib.ncsu.edu/resolver/1840.16/5141.

MLA Handbook (7^th Edition):

Lloyd, Michelle Ann. “Flavor and Stability of Whole Milk Powder.” 2008. Web. 24 Jan 2021.

Vancouver:

Lloyd MA. Flavor and Stability of Whole Milk Powder. [Internet] [Doctoral dissertation]. North Carolina State University; 2008. [cited 2021 Jan 24]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/5141.

Council of Science Editors:

Lloyd MA. Flavor and Stability of Whole Milk Powder. [Doctoral Dissertation]. North Carolina State University; 2008. Available from: http://www.lib.ncsu.edu/resolver/1840.16/5141

30. Vieito, Catarina da Silva. Desenvolvimento e optimização de uma bolacha enriquecida com proteína de ervilha, cálcio e vitamina D.

Degree: 2017, RCAAP

URL: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.ipvc.pt:20.500.11960/1952

►

Mestrado em Empreendedorismo e Inovação na Indústria Alimentar na Escola Superior de Tecnologia e Gestão do Instituto Politécnico de Viana do Castelo

Tem sido demonstrado… (more)

▼

Mestrado em Empreendedorismo e Inovação na Indústria Alimentar na Escola Superior de Tecnologia e Gestão do Instituto Politécnico de Viana do Castelo

Tem sido demonstrado que uma dieta nutricionalmente pobre está associada a problemas de saúde graves desencadeando doenças como a sarcopenia e osteoporose em idosos. O enriquecimento de alimentos com diversos nutrientes pode ser uma estratégia para lidar com deficiências nutricionais generalizadas. Este trabalho tem como objetivo o desenvolvimento e otimização de uma bolacha enriquecida com proteína, cálcio e vitamina D, de forma a contribuir para a diminuição da incidência de doenças comuns em idosos. Em simultâneo foi realizado um estudo de consumidores para avaliar os hábitos de consumo da população e a respetiva aceitabilidade do produto desenvolvido. Neste sentido, numa primeira fase do trabalho, selecionou-se a proteína mais adequada para adicionar a uma bolacha de massa short. Para tal, realizaram-se ensaios com três proteínas diferentes, nomeadamente proteína de soro do leite, proteína de arroz e proteína de ervilha. A quantidade de proteína a adicionar à bolacha, de forma a alegar “alto teor de proteína”, foi baseada na legislação relativa aos alimentos funcionais (Regulamento (CE) nº 1924/2006 e nº 432/2012). Após a seleção da proteína, na fase II do trabalho, foi otimizada a formulação da bolacha no sentido de a enriquecer com proteína, cálcio e vitamina D, através de um planeamento experimental fatorial de dois níveis (“fonte de” e “alto teor de”) e três fatores (proteína, cálcio e vitamina D). Em ambas as fases do trabalho foram monitorizados os parâmetros físico-químicos (atividade de água (aw), teor de humidade, teor em cinzas, teor de proteína, teor de cálcio, teor de vitamina D, cor e dureza instrumental), microestruturais e organoléticos das bolachas. Por fim, na terceira fase do trabalho, realizou-se um estudo dos hábitos de consumo da população, e fez-se a avaliação da aceitabilidade dos consumidores das formulações desenvolvidas e otimizadas. Relativamente à fase I concluiu-se que, a adição da proteína de soro do leite e da proteína de ervilha proporcionaram uma bolacha mais rica em minerais. No entanto, a proteína de soro do leite conferiu maior dureza à bolacha, o que foi comprovado pelo painel de provadores. Deste modo, optou-se por selecionar a proteína de ervilha como forma de enriquecimento da bolacha. Na segunda fase do trabalho, verificou-se que, de uma forma geral, a aw e o teor de humidade foram superiores nas formulações com “alto teor em proteína”. Da mesma forma, concluiu-se que as formulações com “alto teor em proteína e/ou cálcio e/ou vitamina D” apresentaram um maior teor em cinzas. Independentemente da formulação, a adição de proteína, cálcio e vitamina D diminuiu os valores de L*, L*/b* e dureza das bolachas. Relativamente à análise por microscopia de varrimento eletrónico, concluiu-se que a adição de proteína promoveu a compactação da microestrutura da bolacha. Quanto à análise sensorial, o painel considerou as formulações com…

Advisors/Committee Members: Pinheiro, Rita, Barbosa, Carla.

Subjects/Keywords: Proteína; Cálcio; Vitamina D; Bolacha; Enriquecimento; Aceitabilidade; Protein; Calcium; Vitamin D; Biscuit; Enrichment; Consumer acceptance

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Vieito, C. d. S. (2017). Desenvolvimento e optimização de uma bolacha enriquecida com proteína de ervilha, cálcio e vitamina D. (Thesis). RCAAP. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:repositorio.ipvc.pt:20.500.11960/1952

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Vieito, Catarina da Silva. “Desenvolvimento e optimização de uma bolacha enriquecida com proteína de ervilha, cálcio e vitamina D.” 2017. Thesis, RCAAP. Accessed January 24, 2021. https://www.rcaap.pt/detail.jsp?id=oai:repositorio.ipvc.pt:20.500.11960/1952.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Vieito, Catarina da Silva. “Desenvolvimento e optimização de uma bolacha enriquecida com proteína de ervilha, cálcio e vitamina D.” 2017. Web. 24 Jan 2021.

Vancouver:

Vieito CdS. Desenvolvimento e optimização de uma bolacha enriquecida com proteína de ervilha, cálcio e vitamina D. [Internet] [Thesis]. RCAAP; 2017. [cited 2021 Jan 24]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.ipvc.pt:20.500.11960/1952.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Vieito CdS. Desenvolvimento e optimização de uma bolacha enriquecida com proteína de ervilha, cálcio e vitamina D. [Thesis]. RCAAP; 2017. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.ipvc.pt:20.500.11960/1952

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Open Access Theses and Dissertations