What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound?

Detalhes bibliográficos
Autor(a) principal: MONTEIRO, M. L. G.
Data de Publicação: 2022
Outros Autores: DELIZA, R., MARSICO, Eliane T., ALCANTARA, M. de, CASTRO, I. P. L., CONTE-JUNIOR, C. A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140592
https://doi.org/10.3390/foods11030434
Resumo: his study aimed to investigate Brazilian consumers' perception concerning foods processed by ultraviolet (UV) radiation and ultrasound (US) and define consumer segments considering their socioeconomic characteristics and eating habits towards industrialized products through free word association tasks answered by 1004 participants via an online platform. UV- and US-treated foods were more frequently related to unfamiliar words/terms (21.51 and 36.95%) and negative associations (36.25 and 26.70%) than positive ones (29.89 and 24.20%), respectively. Unfamiliarity and health risk concerns were more reported for US-treated foods by women aged 18-25 and >= 46 with low income, and low and frequent industrialized products consumption, as well as for UV-treated foods by consumers <= 35 years old with low and medium income, and low and frequent industrialized products consumption. This indicates that more clear and trustworthy information is needed before introducing these products in the Brazilian market, mainly for potential target consumer groups identified in this study.
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spelling What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound?Emerging non-thermal technologies novel technologies UV light high-intensity ultrasound free word associationTECHNOLOGIES ACCEPTANCE ATTITUDES WILLINGNESS PRODUCTS SAFETY RISKFood technologyhis study aimed to investigate Brazilian consumers' perception concerning foods processed by ultraviolet (UV) radiation and ultrasound (US) and define consumer segments considering their socioeconomic characteristics and eating habits towards industrialized products through free word association tasks answered by 1004 participants via an online platform. UV- and US-treated foods were more frequently related to unfamiliar words/terms (21.51 and 36.95%) and negative associations (36.25 and 26.70%) than positive ones (29.89 and 24.20%), respectively. Unfamiliarity and health risk concerns were more reported for US-treated foods by women aged 18-25 and >= 46 with low income, and low and frequent industrialized products consumption, as well as for UV-treated foods by consumers <= 35 years old with low and medium income, and low and frequent industrialized products consumption. This indicates that more clear and trustworthy information is needed before introducing these products in the Brazilian market, mainly for potential target consumer groups identified in this study.MARIA LUCIA G. MONTEIRO, Universidade Federal do Rio de Janeiro - UFRJ; Universidade Federal Fluminense -UFF; ROSIRES DELIZA, CTAA; ELIANE T. MARSICO, Universidade Federal Fluminense - UFF; MARCELA DE ALCANTARA, CNPq; ISABELE P. L. DE CASTRO, Universidade Federal do Rio de Janeiro - UFRJ; CARLOS A. CONTE-JUNIOR, Universidade Federal do Rio de Janeiro - UFRJ; Universidade Federal Fluminense -UFF.MONTEIRO, M. L. G.DELIZA, R.MARSICO, Eliane T.ALCANTARA, M. deCASTRO, I. P. L.CONTE-JUNIOR, C. A.2022-03-04T16:00:23Z2022-03-04T16:00:23Z2022-03-042022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFoods, v. 11, n. 3, 434, 2022.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140592https://doi.org/10.3390/foods11030434enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2022-03-04T16:00:33Zoai:www.alice.cnptia.embrapa.br:doc/1140592Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542022-03-04T16:00:33falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542022-03-04T16:00:33Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound?
title What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound?
spellingShingle What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound?
MONTEIRO, M. L. G.
Emerging non-thermal technologies novel technologies UV light high-intensity ultrasound free word association
TECHNOLOGIES ACCEPTANCE ATTITUDES WILLINGNESS PRODUCTS SAFETY RISK
Food technology
title_short What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound?
title_full What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound?
title_fullStr What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound?
title_full_unstemmed What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound?
title_sort What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound?
author MONTEIRO, M. L. G.
author_facet MONTEIRO, M. L. G.
DELIZA, R.
MARSICO, Eliane T.
ALCANTARA, M. de
CASTRO, I. P. L.
CONTE-JUNIOR, C. A.
author_role author
author2 DELIZA, R.
MARSICO, Eliane T.
ALCANTARA, M. de
CASTRO, I. P. L.
CONTE-JUNIOR, C. A.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv MARIA LUCIA G. MONTEIRO, Universidade Federal do Rio de Janeiro - UFRJ; Universidade Federal Fluminense -UFF; ROSIRES DELIZA, CTAA; ELIANE T. MARSICO, Universidade Federal Fluminense - UFF; MARCELA DE ALCANTARA, CNPq; ISABELE P. L. DE CASTRO, Universidade Federal do Rio de Janeiro - UFRJ; CARLOS A. CONTE-JUNIOR, Universidade Federal do Rio de Janeiro - UFRJ; Universidade Federal Fluminense -UFF.
dc.contributor.author.fl_str_mv MONTEIRO, M. L. G.
DELIZA, R.
MARSICO, Eliane T.
ALCANTARA, M. de
CASTRO, I. P. L.
CONTE-JUNIOR, C. A.
dc.subject.por.fl_str_mv Emerging non-thermal technologies novel technologies UV light high-intensity ultrasound free word association
TECHNOLOGIES ACCEPTANCE ATTITUDES WILLINGNESS PRODUCTS SAFETY RISK
Food technology
topic Emerging non-thermal technologies novel technologies UV light high-intensity ultrasound free word association
TECHNOLOGIES ACCEPTANCE ATTITUDES WILLINGNESS PRODUCTS SAFETY RISK
Food technology
description his study aimed to investigate Brazilian consumers' perception concerning foods processed by ultraviolet (UV) radiation and ultrasound (US) and define consumer segments considering their socioeconomic characteristics and eating habits towards industrialized products through free word association tasks answered by 1004 participants via an online platform. UV- and US-treated foods were more frequently related to unfamiliar words/terms (21.51 and 36.95%) and negative associations (36.25 and 26.70%) than positive ones (29.89 and 24.20%), respectively. Unfamiliarity and health risk concerns were more reported for US-treated foods by women aged 18-25 and >= 46 with low income, and low and frequent industrialized products consumption, as well as for UV-treated foods by consumers <= 35 years old with low and medium income, and low and frequent industrialized products consumption. This indicates that more clear and trustworthy information is needed before introducing these products in the Brazilian market, mainly for potential target consumer groups identified in this study.
publishDate 2022
dc.date.none.fl_str_mv 2022-03-04T16:00:23Z
2022-03-04T16:00:23Z
2022-03-04
2022
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Foods, v. 11, n. 3, 434, 2022.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140592
https://doi.org/10.3390/foods11030434
identifier_str_mv Foods, v. 11, n. 3, 434, 2022.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140592
https://doi.org/10.3390/foods11030434
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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