التفاصيل البيبلوغرافية
| العنوان: |
Insights for the Development of a Functional Fish Product: Drivers and Barriers, Acceptance, and Communication of Health Benefits. |
| المؤلفون: |
De Devitiis, Biagia, Carlucci, Domenico, Nocella, Giuseppe, Viscecchia, Rosaria, Bimbo, Francesco, Nardone, Gianluca |
| المصدر: |
Journal of Aquatic Food Product Technology; 2018, Vol. 27 Issue 4, p430-445, 16p |
| مصطلحات موضوعية: |
FISH as food, FUNCTIONAL foods, OMEGA-3 fatty acids |
| مستخلص: |
This study aims to explore consumer acceptance of a new functional fish burger using a qualitative approach based on four focus group discussions conducted in selected major Italian cities. Results show that the development of functional fish products may bypass fish consumption barriers, combining convenience and health benefits delivered by functional ingredients. The acceptance of new functional fish products seems to be influenced positively by the enrichment of functional ingredients naturally present in fish, particularly omega-3 fatty acids. Consumer acceptance of this new product is also influenced by the use of different nutritional and health claims. Implications for marketers and policy makers and insights for further research are discussed in the conclusions. [ABSTRACT FROM AUTHOR] |
|
Copyright of Journal of Aquatic Food Product Technology is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) |
| قاعدة البيانات: |
Complementary Index |
