Search results for "consumer"

Flow Theory and Online Marketing Outcomes: A Critical Literature Review

2013

Abstract The aim of this paper is to provide a critical review of flow theory - a psychological state - and its marketing outcomes in online environments. Despite the strong interest of researchers from various disciplines, adapting the flow theory to online environments has been problematic. Based on a careful examination of the literature, we identified conceptual challenges confronted when studying flow online. The paper further discusses some possible solutions for challenges and underlines the need for more studies in this research area. Finally, marketing outcomes of applying flow theory in online environment were examined.

Would a breakthrough cheese technology be accepted by the consumer?

2023

Irradiated foods between concern and acceptance in the Italian market

2018

Consumers have always shown a marked concern for the novel technologies. The treatment of foods with ionizing radiation, not entirely new, has always been a major concern among consumers for the impact that the consumption of treated food could have on health. The aim of this paper is to investigate Italian consumer attitudes towards the irradiated food and in particular the perceived risk and the acceptability of these technology. A survey was carried out in Italy by administering an on-line questionnaire to a sample of 392 consumers. The results of the study highlight a low level of knowledge of food irradiation, often associated with nuclear radiation and doubts about the effect that the…

Liquid chromatography-mass spectrometry in food safety.

2010

Abstract The use of powerful mass spectrometric detectors in combination with liquid chromatography has played a vital role to solve many problems related to food safety. Since this technique is especially well suited for, but not restricted to the analysis of food contaminants within the food safety area, this review is focused on providing an insight into this field. The basic legislation in different parts of the world is discussed with a focus on the situation within the European Union (EU) and why it favors the use of liquid chromatography–mass spectrometry (LC–MS). Main attention in this review is on the achievements that have been possible because of the latest advances and novelties…

Fungicide multiresidue monitoring in international wines by immunoassays

2015

24 pages, 5 figures, 1 table. -- Available online 10 November 2015.

Survey of the mycobiota of Spanish malting barley and evaluation of the mycotoxin producing potential of species of Alternaria, Aspergillus and Fusar…

2005

The present work deals with the toxigenic mycobiota occurring in Spanish malting barley and the capability for producing mycotoxins by several important toxigenic fungi. One hundred and eighty seven samples of malting barley were gathered from Spanish breweries before processing. One hundred and fifty kernels per sample were surface-sanitized with a 2% sodium hypochlorite solution and incubated on three culture media. The most abundant fungi were species of Alternaria, Aspergillus, Penicillium and Fusarium, which were present in 93%, 82.3%, 57.8% and 27.8% of the samples, respectively. To evaluate their mycotoxin producing potential a number of isolates belonging to each genus, except Penic…

Fumonisin production in rice cultures of Fusarium verticillioides under different incubation conditions using an optimized analytical method.

2004

Fumonisin B1 (FB1) and fumonisin B2 (FB2) are the main members of a family of mycotoxins produced by various fungal species belonging to the Gibberella fujikuroi complex. The present work shows the results of a comparative study of various clean-up and derivatization procedures for analysis of fumonisins in rice cultures. Fumonisins were extracted from rice with acetonitrile/water (50/50, v/v). For clean-up, three solid-phase extraction procedures were assayed (C18 cartridge, SAX cartridge, and a combination of both). Two reagents (o-phthaldialdehyde and 4-fluoro-7-nitro-benzofurazan) were studied comparatively for formation of fluorescent derivatives. The separation was carried out by LC u…

In vivo toxicity studies of fusarium mycotoxins in the last decade: a review.

2015

This review summarizes the information regarding the in vivo studies of Fusarium mycotoxins in the last decade. The most common studies are classified as subacute toxicity, subchronic toxicity, acute toxicity, toxicokinetic studies and teratogenicity in order of importance. The most used animals in in vivo studies are pigs, rats, chickens and mice. Fumonisin B1, deoxynivalenol, zearalenone, nivalenol and T-2 toxin are the most studied fusarotoxins. Studies with combinations of mycotoxins are also frequent, deoxynivalenol generally being one of them. The predominant route of administration is oral, administered mostly in the form of naturally contaminated feed. Other administration routes al…

Static vs. dynamic liking in chewing gum: a new approach using a background task and a natural setting

2013

Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina Fil: Symoneaux, R. Universidad de Nantes Angers Le Mans; Francia Fil: Visalli, Michel. Centro de Ciencias de los Alimentos y el Sabor; Francia Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Schlich, Pascal. Centro de Ciencias de los Alimentos y el Sabor; Francia Abstract: Chewing gum is a particular product, consumed …

What motivates the adoption of green restaurant products and services? A systematic review and future research agenda

2021

Issues regarding green restaurants have received significant scholarly and practitioner attention in the last decade, particularly concerning why consumers adopt green restaurants. Although several reviews exist on green hospitality, a comprehensive review of the literature on consumers' green restaurant adoption is currently lacking. The following systematic literature review examines 50 research studies published on the consumer adoption of green restaurant services to address this gap accordingly. Through a detailed content analysis, the research profile and thematic analysis are presented. The review further identifies four key thematic foci: (a) consumer behavior variables studied, (b)…