Purchase Intention
Mostrando 1-12 de 76 artigos, teses e dissertações.
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1. Morally transgressive companies and sustainable guidelines: seeking redemption or abusing trust?
Abstract Purpose This study aims to evaluate the impact of a sustainable production action on consumer trust and purchase intention by a company involved in moral transgression and also analyze the effect on consumer trust and purchase intention if a company, after green marketing, is identified as greenwashing spreader. Design/methodology/approach This qu
RAUSP Management Journal. Publicado em: 2022
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2. “What if a Person Gets the Vaccine and Turns into an Alligator?”: A Study of the Effect of Ideological Polarization on Purchase Intention
Resumo O objetivo deste estudo é identificar o efeito da polarização ideológica na geração de ódio e na intenção de compra (IC) em relação a uma marca. Por meio de um survey, no qual 206 participantes foram estimulados(as) a pensar que uma marca relevante para suas vidas estaria financiando um candidato político totalmente antagônico a suas cren
BBR. Brazilian Business Review. Publicado em: 2022
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3. Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.)
Abstract The study aimed to know how almonds from Pequi (Caryocar brasiliense Camb.), a byproduct of this fruit from Brazilian Cerrado, can be used to improve value to cereal bars. To respond to this question, the study characterized pequi almonds and cereal bars with pequi, and evaluate sensory acceptance. The preparation of cereal bars enriched with pequi
Food Sci. Technol. Publicado em: 2021-06
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4. Spices as natural additives for beef burger production
Abstract This study aimed to investigate if the inclusion of different spices in bovine burger affects bacterial growth, lipid oxidation and sensorial characteristics of the products. Four hamburger formulations were prepared: control (without additives), saffron (1%), ginger (1%) and urucum (1%). The products were analyzed for total bacterial count (TBC) on
Food Sci. Technol. Publicado em: 2020-12
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5. Effect of processing, storage and type of glass packaging on the quality of jelly produced from a Brazilian Cerrado fruit
Abstract The objective of this study was to prepare a jelly with the pulp of curriola as raw material and evaluate the effect of processing, type of glass packaging (transparent and amber) and storage time on the quality of the jelly by means of physical (color), chemical (proximal composition, total soluble solids, titratable acidity and pH), microbiologica
Food Sci. Technol. Publicado em: 2020-12
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6. Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour
Abstract The objective was to elaborate gluten-free bread, using different hydrocolloids and to verify the effect of substitution of rice flour for sweet potato flour (SPF) on the technological and sensory quality of bread. Better results were observed with the use of 2% carboxymethylcellulose (CMC), without significant difference (p > 0.05) in the sensory e
Food Sci. Technol. Publicado em: 2020-06
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7. Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride
Abstract This study evaluated the sensory attributes and lipid peroxidation of smoked lamb sausage prepared with passion fruit meal, potassium chloride and calcium chloride. The samples were produced and smoked at Instituto Federal do Espírito Santo, where they were kept vacuum packed and frozen until laboratory analysis. The formulations with passion fruit
Food Sci. Technol. Publicado em: 2020-06
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8. Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride
Abstract This study evaluated the sensory attributes and lipid peroxidation of smoked lamb sausage prepared with passion fruit meal, potassium chloride and calcium chloride. The samples were produced and smoked at Instituto Federal do Espírito Santo, where they were kept vacuum packed and frozen until laboratory analysis. The formulations with passion fruit
Food Sci. Technol. Publicado em: 28/10/2019
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9. Effects of Corporate Social Responsibility on consumer brand loyalty
Resumo Objetivo: Este trabalho analisa a influência das associações de RSC na lealdade em relação à marca. Propomos um modelo teórico que inclui o papel mediador da percepção da marca, atitude em relação à marca e satisfação do cliente no efeito da RSC sobre a lealdade, medida como um construto reflexivo de segunda ordem. Metodologia: Propom
Rev. bras. gest. neg.. Publicado em: 23/09/2019
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10. Quality and sensory acceptance of ‘Pérola’ pineapple grown in soil with application of organic fertilizer
RESUMO: O tipo de adubo empregado e as doses ministradas são fatores que influenciam a qualidade do fruto de abacaxi. O estudo objetivou avaliar a qualidade físico-química e a aceitação sensorial de abacaxi ‘Pérola’ orgânico e recomendar a dose de adubo que produza frutos de melhor qualidade. Avaliou-se o efeito de doses de 10, 20, 30, 40 e 50 t
Cienc. Rural. Publicado em: 05/09/2019
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11. Que nojo! Devo confiar em você? O papel do mindset na confiança da marca após um incidente negativo
Resumo Objetivo – O objetivo desta pesquisa é examinar a influência do mindset na reação dos consumidores a um evento negativo envolvendo uma marca corporativa. Metodologia – Realizamos dois estudos, um qualitativo e um quantitativo. No primeiro, mostrou-se aos participantes uma foto do incidente com uma legenda e realizaram-se entrevistas pessoais
Rev. bras. gest. neg.. Publicado em: 26/08/2019
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12. Elaboração e análise sensorial de biscoito tipo cookie feito a partir da farinha do caroço de abacate
Resumo Uma boa alternativa que vem sendo desenvolvida e aplicada nos últimos anos é o aproveitamento de resíduos oriundos do processamento de frutas e hortaliças. Grande parte do que é descartado dessas matérias-primas, tais como cascas, sementes e talos, pode ser reaproveitada na produção de novos alimentos. Este trabalho teve como objetivo desenvol
Braz. J. Food Technol.. Publicado em: 01/08/2019