메뉴 건너뛰기




Volumn 22, Issue 3, 2007, Pages 353-366

Understanding consumer attitudes on edible films and coatings: Focus group findings

Author keywords

[No Author keywords available]

Indexed keywords


EID: 34250003723     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2007.00108.x     Document Type: Article
Times cited : (34)

References (41)
  • 1
    • 0036226122 scopus 로고    scopus 로고
    • Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product
    • ALBERT, S. MITTAL, G.S. 2002. Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product. Food Res. Int. 35, 445 458.
    • (2002) Food Res. Int. , vol.35 , pp. 445-458
    • Albert, S.1    Mittal, G.S.2
  • 2
    • 0346217609 scopus 로고
    • Designing new products from a market perspective
    • In. E. Graf. I.S. Saguy, eds.) pp., AVI Book, New York, NY.
    • BEST, D. 1991. Designing new products from a market perspective. In Food Product Development (E. Graf I.S. Saguy, eds.) pp. 1 28, AVI Book, New York, NY.
    • (1991) Food Product Development , pp. 1-28
    • Best, D.1
  • 3
    • 0010647433 scopus 로고
    • The cognitive basis of quality
    • BOOTH, D.A. 1995. The cognitive basis of quality. Food Qual. Prefer. 6, 201 207.
    • (1995) Food Qual. Prefer. , vol.6 , pp. 201-207
    • Booth, D.A.1
  • 4
    • 0031877578 scopus 로고    scopus 로고
    • Relating consumer perceptions of pork quality to physical product characteristics
    • BREDAHL, L., GRUNERT, K.G. FERTIN, C. 1998. Relating consumer perceptions of pork quality to physical product characteristics. Food Qual. Prefer. 9, 273 281.
    • (1998) Food Qual. Prefer. , vol.9 , pp. 273-281
    • Bredahl, L.1    Grunert, K.G.2    Fertin, C.3
  • 5
    • 33645838806 scopus 로고
    • Psychosocial determinants of fruit and vegetable consumption among adults: Results of focus group interviews
    • BRUG, J., DEBIE, S., VAN ASSEMA, P. WEIJTS, W. 1995. Psychosocial determinants of fruit and vegetable consumption among adults: Results of focus group interviews. Food Qual. Prefer. 6, 99 107.
    • (1995) Food Qual. Prefer. , vol.6 , pp. 99-107
    • Brug, J.1    Debie, S.2    Van Assema, P.3    Weijts, W.4
  • 6
    • 0001499559 scopus 로고
    • Focus group interviewing
    • In. H.J.H. Macfie. D.M.H. Thomson, eds.) pp., Chapman & Hall, New York, NY.
    • CASEY, M.A. KRUEGER, R.A. 1994. Focus group interviewing. In Measurement of Food Preferences (H.J.H. Macfie D.M.H. Thomson, eds.) pp. 77 96, Chapman & Hall, New York, NY.
    • (1994) Measurement of Food Preferences , pp. 77-96
    • Casey, M.A.1    Krueger, R.A.2
  • 7
    • 33748801054 scopus 로고    scopus 로고
    • American Society for Training & Development, Alexandria, VA.
    • CHALOFSKY, N. 1999. How to Conduct Focus Group, American Society for Training & Development, Alexandria, VA.
    • (1999) How to Conduct Focus Group
    • Chalofsky, N.1
  • 8
    • 0033438475 scopus 로고    scopus 로고
    • The importance of brand, product information and manufacturing process in the development of novel environmentally friendly vegetable oils
    • DELIZA, R., ROSENTHAL, A., HEDDERLEY, D., MACFIE, H.J.H. FREWER, L.J. 1999. The importance of brand, product information and manufacturing process in the development of novel environmentally friendly vegetable oils. J. Int. Food Agribusiness Marketing 10 (3 67 77.
    • (1999) J. Int. Food Agribusiness Marketing , vol.10 , Issue.3 , pp. 67-77
    • Deliza, R.1    Rosenthal, A.2    Hedderley, D.3    MacFie, H.J.H.4    Frewer, L.J.5
  • 9
    • 0037288876 scopus 로고    scopus 로고
    • Consumer attitude towards information on non-conventional technology.
    • DELIZA, R., ROSENTHAL, A. SILVA, A.L.S. 2003. Consumer attitude towards information on non-conventional technology. Trends Food Sci. Technol. 14, 43 49.
    • (2003) Trends Food Sci. Technol. , vol.14 , pp. 43-49
    • Deliza, R.1    Rosenthal, A.2    Silva, A.L.S.3
  • 10
    • 0030306956 scopus 로고    scopus 로고
    • The influence of realistic product exposure on attitudes towards genetic engineering of food
    • FREWER, L.J., HOWARD, C. SHEPHERD, R. 1996. The influence of realistic product exposure on attitudes towards genetic engineering of food. Food Qual. Prefer. 7, 61 67.
    • (1996) Food Qual. Prefer. , vol.7 , pp. 61-67
    • Frewer, L.J.1    Howard, C.2    Shepherd, R.3
  • 11
    • 0031008239 scopus 로고    scopus 로고
    • Consumer attitudes towards different food-processing technologies used in cheese production - The influence of consumer benefit
    • FREWER, L.J., HOWARD, C., HEDDERLEY, D. SHEPHERD, R. 1997. Consumer attitudes towards different food-processing technologies used in cheese production - the influence of consumer benefit. Food Qual. Prefer. 8, 271 80.
    • (1997) Food Qual. Prefer. , vol.8 , pp. 271-80
    • Frewer, L.J.1    Howard, C.2    Hedderley, D.3    Shepherd, R.4
  • 12
    • 84977704027 scopus 로고
    • Reliability of the focus group technique in determining the quality characteristics of mungbean [vigna radiata (L.) Wilczec] noodles
    • GALVEZ, F.C.F. RESURRECCION, A.V.A. 1992. Reliability of the focus group technique in determining the quality characteristics of mungbean [Vigna radiata (L.) Wilczec] noodles. J. Sensory Studies 7, 315 326.
    • (1992) J. Sensory Studies , vol.7 , pp. 315-326
    • Galvez, F.C.F.1    Resurreccion, A.V.A.2
  • 13
    • 0000257069 scopus 로고
    • Edible films and coatings from soymilk and soy protein.
    • GENNADIOS, A. WELLER, C.L. 1991. Edible films and coatings from soymilk and soy protein. Cereal Foods World 36, 1004 1009.
    • (1991) Cereal Foods World , vol.36 , pp. 1004-1009
    • Gennadios, A.1    Weller, C.L.2
  • 15
    • 0031693161 scopus 로고    scopus 로고
    • Consumer preferences for fresh and aged apples: A cross-cultural comparison
    • JAEGER, S.R., ANDANI, Z., WAKELING, I.N. MACFIE, H.J.H. 1998. Consumer preferences for fresh and aged apples: A cross-cultural comparison. Food Qual. Prefer. 9, 355 366.
    • (1998) Food Qual. Prefer. , vol.9 , pp. 355-366
    • Jaeger, S.R.1    Andani, Z.2    Wakeling, I.N.3    MacFie, H.J.H.4
  • 16
    • 0242686000 scopus 로고    scopus 로고
    • Appearance properties - A significant contribution to sensory food quality
    • JAROS, D., ROHM, H. STROBL, M. 2000. Appearance properties - a significant contribution to sensory food quality. Lebensm-Wiss. Technol. 33, 320 326.
    • (2000) Lebensm-Wiss. Technol. , vol.33 , pp. 320-326
    • Jaros, D.1    Rohm, H.2    Strobl, M.3
  • 17
    • 0002314075 scopus 로고
    • Edible films and coatings: A review
    • KESTER, J.J. FENNEMA, O.R. 1986. Edible films and coatings: A review. Food Technol. 40 (12 47 59.
    • (1986) Food Technol. , vol.40 , Issue.12 , pp. 47-59
    • Kester, J.J.1    Fennema, O.R.2
  • 18
    • 0034852013 scopus 로고    scopus 로고
    • Sensory attributes of whey protein isolate and candelilla wax emulsion edible films
    • KIM, S.J. USTUNOL, Z. 2001. Sensory attributes of whey protein isolate and candelilla wax emulsion edible films. J. Food Sci. 66, 909 911.
    • (2001) J. Food Sci. , vol.66 , pp. 909-911
    • Kim, S.J.1    Ustunol, Z.2
  • 19
    • 0002405621 scopus 로고
    • Control of mass transfer in foods with edible coatings and films
    • In. R.P. Singh. M.A. Wirakartakusumah, eds.) pp., CRC Press, Boca Raton, FL.
    • KROCHTA, J. 1992. Control of mass transfer in foods with edible coatings and films. In Advances in Food Engineering (R.P. Singh M.A. Wirakartakusumah, eds.) pp. 517 538, CRC Press, Boca Raton, FL.
    • (1992) Advances in Food Engineering , pp. 517-538
    • Krochta, J.1
  • 22
    • 34250013470 scopus 로고    scopus 로고
    • Introduction
    • In. J. Langford. D. McDonagh, eds.) pp., Taylor & Francis, New York, NY.
    • LANGFORD, J. MCDONAGH, D. 2003. Introduction. In Focus Groups (J. Langford D. McDonagh, eds.) pp. 1 20, Taylor & Francis, New York, NY.
    • (2003) Focus Groups , pp. 1-20
    • Langford, J.1    McDonagh, D.2
  • 23
    • 0001829626 scopus 로고    scopus 로고
    • Qualitative consumer research methods
    • In. R. Bloom, ed. pp., Aspen Publication, Gaithersburg, MD.
    • LAWLESS, H.T. HEYMANN, H. 1999. Qualitative consumer research methods. In Sensory Evaluation of Food: Principles and Practices (R. Bloom, ed pp. 519 546, Aspen Publication, Gaithersburg, MD.
    • (1999) Sensory Evaluation of Food: Principles and Practices , pp. 519-546
    • Lawless, H.T.1    Heymann, H.2
  • 24
    • 0036259660 scopus 로고    scopus 로고
    • Whey-protein-coated peanuts assessed by sensory evaluation and static headspace gas chromatography
    • LEE, S-Y., TREZZA, T.A., GUINARD, J.X. KROCHTA, J.M. 2002a. Whey-protein-coated peanuts assessed by sensory evaluation and static headspace gas chromatography. J. Food Sci. 67, 1212 1218.
    • (2002) J. Food Sci. , vol.67 , pp. 1212-1218
    • Lee, S.-Y.1    Trezza, T.A.2    Guinard, J.X.3    Krochta, J.M.4
  • 25
    • 0036259584 scopus 로고    scopus 로고
    • Gloss stability of whey-protein/plasticizer coating formulations on chocolate surface
    • LEE, S-Y., DANGARAN, K.L. KROCHTA, J.M. 2002b. Gloss stability of whey-protein/plasticizer coating formulations on chocolate surface. J. Food Sci. 67, 1121 1125.
    • (2002) J. Food Sci. , vol.67 , pp. 1121-1125
    • Lee, S.-Y.1    Dangaran, K.L.2    Krochta, J.M.3
  • 26
    • 0036752868 scopus 로고    scopus 로고
    • Consumer acceptance of whey-protein-coated as compared with shellac-coated chocolate
    • LEE, S-Y., DANGARAN, K.L., GUINARD, J.X. KROCHTA, J.M. 2002c. Consumer acceptance of whey-protein-coated as compared with shellac-coated chocolate. J. Food Sci. 67, 2764 2769.
    • (2002) J. Food Sci. , vol.67 , pp. 2764-2769
    • Lee, S.-Y.1    Dangaran, K.L.2    Guinard, J.X.3    Krochta, J.M.4
  • 28
    • 84985227549 scopus 로고
    • Plasticized whey protein edible films: Water vapor permeability properties
    • MCHUGH, T.H., AUJARD, J.F. KROCHTA, J.M. 1994. Plasticized whey protein edible films: Water vapor permeability properties. J. Food Sci. 59, 416 419, 423.
    • (1994) J. Food Sci. , vol.59 , pp. 416-419
    • McHugh, T.H.1    Aujard, J.F.2    Krochta, J.M.3
  • 29
    • 0034343911 scopus 로고    scopus 로고
    • Using focus groups to develop a quantitative consumer questionnaire for peanut butter
    • MCNEILL, K.L., SANDERS, T.H. CIVILLE, G.V. 2000. Using focus groups to develop a quantitative consumer questionnaire for peanut butter. J. Sensory Studies 15, 163 178.
    • (2000) J. Sensory Studies , vol.15 , pp. 163-178
    • McNeill, K.L.1    Sanders, T.H.2    Civille, G.V.3
  • 30
    • 0039171369 scopus 로고
    • Focus groups and the development of new products by technologically driven companies: Some guidelines
    • MCQUARRIE, E.F. MCINTYRE, S.H. 1986. Focus groups and the development of new products by technologically driven companies: Some guidelines. J. Prod. Innovation Manag. 1, 40 47.
    • (1986) J. Prod. Innovation Manag. , vol.1 , pp. 40-47
    • McQuarrie, E.F.1    McIntyre, S.H.2
  • 31
    • 0036320155 scopus 로고    scopus 로고
    • Using edible coating to enhance nutritional and sensory qualities of baby carrots
    • MEI, Y., ZHAO, Y., YANG, J. FURR, H.C. 2002. Using edible coating to enhance nutritional and sensory qualities of baby carrots. J. Food Sci. 67, 1964 1968.
    • (2002) J. Food Sci. , vol.67 , pp. 1964-1968
    • Mei, Y.1    Zhao, Y.2    Yang, J.3    Furr, H.C.4
  • 32
    • 0001912478 scopus 로고
    • Edible coatings and films based on polysaccharides
    • In. J.M. Krochta, E.A. Baldwin. M. Nisperos-Carriedo, eds.) pp., Technomic Publishing Co., Lancaster, PA.
    • NISPEROS-CARRIEDO, M.O. 1994. Edible coatings and films based on polysaccharides. In Edible Films and Coatings to Improve Food Quality (J.M. Krochta, E.A. Baldwin M. Nisperos-Carriedo, eds.) pp. 305 335, Technomic Publishing Co., Lancaster, PA.
    • (1994) Edible Films and Coatings to Improve Food Quality , pp. 305-335
    • Nisperos-Carriedo, M.O.1
  • 34
    • 0033508925 scopus 로고    scopus 로고
    • Development of advanced edible coatings for fruits
    • PARK, H.J. 1999. Development of advanced edible coatings for fruits. Trends Food Sci. Technol. 10, 254 260.
    • (1999) Trends Food Sci. Technol. , vol.10 , pp. 254-260
    • Park, H.J.1
  • 35
    • 0036799198 scopus 로고    scopus 로고
    • Motives for food choice: A comparison of consumers from Japan, Taiwan, Malaysia and New Zealand
    • PRESCOTT, J., YOUNG, O., O'NEILL, L., YAU, N.J.N. STEVENS, R. 2002. Motives for food choice: A comparison of consumers from Japan, Taiwan, Malaysia and New Zealand. Food Qual. Prefer. 13, 489 495.
    • (2002) Food Qual. Prefer. , vol.13 , pp. 489-495
    • Prescott, J.1    Young, O.2    O'Neill, L.3    Yau, N.J.N.4    Stevens, R.5
  • 36
    • 0031978076 scopus 로고    scopus 로고
    • Health-related determinants of organic food consumption in the Netherlands
    • SCHIFFERSTEIN, J.N.J. OUDE OPHUIS, P.A.M. 1998. Health-related determinants of organic food consumption in the Netherlands. Food Qual. Prefer. 9, 119 133.
    • (1998) Food Qual. Prefer. , vol.9 , pp. 119-133
    • Schifferstein, J.N.J.1    Oude Ophuis, P.A.M.2
  • 40
    • 0942267918 scopus 로고    scopus 로고
    • Profile and effects of consumer involvement in fresh meat
    • VERBEKE, W. VACKIER, I. 2004. Profile and effects of consumer involvement in fresh meat. Meat Sci. 67, 159 168.
    • (2004) Meat Sci. , vol.67 , pp. 159-168
    • Verbeke, W.1    Vackier, I.2
  • 41
    • 0000427803 scopus 로고    scopus 로고
    • Edible bilayer films from zein and grain sorghum wax or carnauba wax
    • WELLER, C.L., GENNADIOS, A. SARAIVA, R.A. 1998. Edible bilayer films from zein and grain sorghum wax or carnauba wax. Lebensm-Wiss. Technol. 31, 279 285.
    • (1998) Lebensm-Wiss. Technol. , vol.31 , pp. 279-285
    • Weller, C.L.1    Gennadios, A.2    Saraiva, R.A.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.