Documentos de Bravo S. | REDI

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Mostrando 5 resultados de: 5

Subtipo de publicación

Publisher

Applied Sciences (Switzerland)(1)

British Food Journal(1)

Food Quality and Preference(1)

International Journal of Morphology(1)

Meat Science(1)

Área temáticas

Alimentación y bebidas(3)

Tecnología alimentaria(2)

Otros problemas y servicios sociales(1)

Área de conocimiento

Ciencias Agrícolas(2)

Año de Publicación

Origen

Palabras Claves

Conjoint analysis(2)

Functional foods(2)

Nutrition labelling(2)

Carcass measurements(1)

Consumer acceptance of a functional processed meat product made with different meat sources

Abstract: Purpose: The purpose of this paper is to explore the consumer acceptance of a functional meat proces

Palabras claves:

Cold meat, Consumer segments, Functional foods, HEALTH, Sausages meat

Berta Schnettler, Bravo S., Grunert K.G., Hueche C., Sepulveda N.

Corporal composition and characteristics of carcass of araucano creole lambs

Abstract: Once livestock is slaughtered the carcass of body obtained represents the main commercial product, a

Palabras claves:

Carcass measurements, CHILE, Ovines

Berta Schnettler, Bravo S., Fabres M., Sepulveda N.

Are 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

Abstract: The aim of the present work was to assess consumers’ willingness to pay for reformulated frankfurter

Palabras claves:

Conjoint analysis, Fat reduction, Functional foods, Nutrition labelling, Sodium reduction, willingness to pay

Ares G., Berta Schnettler, Bravo S., Germán Enrique Lobos, Hueche C., Sepulveda N., Villalobos B.

How do consumers perceive reformulated foods after the implementation of nutritional warnings? Case study with frankfurters in Chile

Abstract: Nutritional warnings have emerged as a promising front-of-package nutrition labelling scheme to disc

Palabras claves:

Conjoint analysis, Front-of-package, Nutrition information, Nutrition labelling, Reformulation

Adasme-Berrios C., Ares G., Berta Schnettler, Bravo S., Hueche C., Sepulveda N., Villalobos B.

Influence of murta (Ugni molinae turcz) powder on the frankfurters quality

Abstract: Frankfurters are one of the most demanded meat products in the world due to their low cost and good

Palabras claves:

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.