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Revista Cientifica de la Facultad de Ciencias Veterinarias de la Universidad del Zulia(3)
Applied Sciences (Switzerland)(1)
British Food Journal(1)
Food Quality and Preference(1)
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scopus(8)
Beta vulgaris as a natural nitrate source for meat products: A review
ReviewAbstract: Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, curPalabras claves:beetroot, Chard, Cured meat products, Nitrite, Spinach beet, Starter cultureAutores:Andrés S.C., Domínguez R., Jorge Felipe Reyes, Lorenzo J.M., Munekata P.E.S., Pateiro M., Pollonio M.A.R., Santos E.M., Sepulveda N.Fuentes:scopusConsumer acceptance of a functional processed meat product made with different meat sources
ArticleAbstract: Purpose: The purpose of this paper is to explore the consumer acceptance of a functional meat procesPalabras claves:Cold meat, Consumer segments, Functional foods, HEALTH, Sausages meatAutores:Berta Schnettler, Bravo S., Grunert K.G., Hueche C., Sepulveda N.Fuentes:scopusAre consumers willing to pay more for reformulated processed meat products in the context of the implementation of nutritional warnings? Case study with frankfurters in Chile
ArticleAbstract: The aim of the present work was to assess consumers’ willingness to pay for reformulated frankfurterPalabras claves:Conjoint analysis, Fat reduction, Functional foods, Nutrition labelling, Sodium reduction, willingness to payAutores:Ares G., Berta Schnettler, Bravo S., Germán Enrique Lobos, Hueche C., Sepulveda N., Villalobos B.Fuentes:scopusHow do consumers perceive reformulated foods after the implementation of nutritional warnings? Case study with frankfurters in Chile
ArticleAbstract: Nutritional warnings have emerged as a promising front-of-package nutrition labelling scheme to discPalabras claves:Conjoint analysis, Front-of-package, Nutrition information, Nutrition labelling, ReformulationAutores:Adasme-Berrios C., Ares G., Berta Schnettler, Bravo S., Hueche C., Sepulveda N., Villalobos B.Fuentes:scopusInfluence of murta (Ugni molinae turcz) powder on the frankfurters quality
ArticleAbstract: Frankfurters are one of the most demanded meat products in the world due to their low cost and goodPalabras claves:Autores:Andrés S.C., Bravo S., Domínguez R., Inostroza K., Jorge Felipe Reyes, Lorenzo J.M., Paz E.A., Quiñones J., Rosmini M., Santos E.M., Scheuermann E., Sepúlveda G., Sepulveda N., Trindade M.A.Fuentes:scopusPreference for beef with different types of genetic modification in temuco, la araucanía region, Chile
ArticleAbstract: Considering that attitudes to biotechnology depend on the organism to which it is applied and the tyPalabras claves:BEEf, Market Segmentation, Transgenic foodstuffs, Type of genetic modificationAutores:Avila R., Berta Schnettler, Marianela Denegri C., Miranda V. H., Sepúlveda M. J., Sepulveda N.Fuentes:scopusThe importance of colour, fat content and freshness in the purchase of beef in temuco, la araucanía region, Chile
ArticleAbstract: Considering the importance of intrinsic attributes in the purchase decision for beef, the relative iPalabras claves:BEEf, Intrinsic attributes, Price, Purchase decisionAutores:Berta Schnettler, Candia A., Ciesla M., Llancanpán F., Marianela Denegri C., Miranda V. H., Sepúlveda M. J., Sepulveda N.Fuentes:scopusValuation of intrinsic and extrinsic attributes on the purchase of beef in southern Chile
ArticleAbstract: The aim of this study was to evaluate the importance of 21 intrinsic and extrinsic attributes on thePalabras claves:BEEf, Market segments, Purchase selectionAutores:Berta Schnettler, Fica D., Marianela Denegri C., Sepúlveda M. J., Sepulveda N.Fuentes:scopus