메뉴 건너뛰기




Volumn 28, Issue 2, 2008, Pages 395-399

Influence of packaging on the acceptability of different commercial brands of Pilsen beer;Influência da embalagem na aceitação de diferentes marcas comerciais de cerveja tipo Pilsen

Author keywords

Blind test; Brand; Information; Sensory analysis

Indexed keywords


EID: 47649133570     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612008000200019     Document Type: Article
Times cited : (6)

References (21)
  • 1
    • 47649126509 scopus 로고    scopus 로고
    • Perfil sensorial e composição físico-química de cervejas provenientes de dois segmentos do mercado brasileiro.
    • Campinas, v
    • ARAÚJO, F. B.; SILVA, P. H. A.; MINIM, V. P. R. Perfil sensorial e composição físico-química de cervejas provenientes de dois segmentos do mercado brasileiro. Ciência e Tecnologia de Alimentos, Campinas, v. 23, n. 2, p. 121-128, 2003.
    • (2003) Ciência e Tecnologia de Alimentos , vol.23 , Issue.2 , pp. 121-128
    • ARAÚJO, F.B.1    SILVA, P.H.A.2    MINIM, V.P.R.3
  • 2
    • 47649131799 scopus 로고    scopus 로고
    • Cafés convencional, orgânico e descafeinado: Impacto da informação na sua aceitação. Revista Brasileira de Armazenamento, Especial Café
    • ARRUDA, A. C. et al. Cafés convencional, orgânico e descafeinado: impacto da informação na sua aceitação. Revista Brasileira de Armazenamento, Especial Café, Viçosa, n. 9, p. 94-99, 2006.
    • (2006) Viçosa , Issue.9 , pp. 94-99
    • ARRUDA, A.C.1
  • 3
    • 0035619616 scopus 로고    scopus 로고
    • Effect of expectations induced by information on origin and its guarantee on the acceptability of a traditional food: Olive oil
    • CAPORALE, G.; MONTELEONE, E. Effect of expectations induced by information on origin and its guarantee on the acceptability of a traditional food: olive oil. Sciences des Aliments, v. 21, p. 243-254, 2001.
    • (2001) Sciences des Aliments , vol.21 , pp. 243-254
    • CAPORALE, G.1    MONTELEONE, E.2
  • 4
    • 0346503180 scopus 로고    scopus 로고
    • Influence of information about manufacturing process on beer acceptability
    • _. Influence of information about manufacturing process on beer acceptability. Food Quality and Preference., v. 15, n. 3, p. 271-278, 2004.
    • (2004) Food Quality and Preference , vol.15 , Issue.3 , pp. 271-278
    • CAPORALE, G.1    MONTELEONE, E.2
  • 5
    • 47649100932 scopus 로고    scopus 로고
    • Cerveja: um mercado em expansão. Disponível em: 〈http://www.bndespar.gov.br/conhecimento/bnset/cerveja.pdf#search= %22cerveja%20consumo%22〉. Acesso em: 09 set. 2006.
    • Cerveja: um mercado em expansão. Disponível em: 〈http://www.bndespar.gov.br/conhecimento/bnset/cerveja.pdf#search= %22cerveja%20consumo%22〉. Acesso em: 09 set. 2006.
  • 6
    • 0030509355 scopus 로고
    • The generation of sensory expectations by external cues and its affects on sensory perception and hedonic ratings: A review
    • DELIZA, R.; MACFIE, H. J. H. The generation of sensory expectations by external cues and its affects on sensory perception and hedonic ratings: A review. Journal of Sensory Studies, v. 11, p. 103-128, 1994.
    • (1994) Journal of Sensory Studies , vol.11 , pp. 103-128
    • DELIZA, R.1    MACFIE, H.J.H.2
  • 7
    • 47649130203 scopus 로고    scopus 로고
    • DELLA LUCIA, S. M. et al. Expectativa gerada pela embalagem sobre a aceitabilidade de iogurte sabor morango. In: Congresso Nacional de Laticínios, 23, 2006, Juiz de Fora-MG. Anais... Juiz de Fora - MG: Revista do Instituto de Laticínios Cândido Tostes, v. 61, n. 351, p. 1-429, jul/ago, 2006. (CD-ROM).
    • DELLA LUCIA, S. M. et al. Expectativa gerada pela embalagem sobre a aceitabilidade de iogurte sabor morango. In: Congresso Nacional de Laticínios, 23, 2006, Juiz de Fora-MG. Anais... Juiz de Fora - MG: Revista do Instituto de Laticínios "Cândido Tostes", v. 61, n. 351, p. 1-429, jul/ago, 2006. (CD-ROM).
  • 8
    • 1842530557 scopus 로고    scopus 로고
    • The effect of expectations generated by brand name on the acceptability of dried semolina pasta
    • DI MONACO, R. et al. The effect of expectations generated by brand name on the acceptability of dried semolina pasta. Food Quality and Preference, v. 15, n. 5, p. 429-437, 2004.
    • (2004) Food Quality and Preference , vol.15 , Issue.5 , pp. 429-437
    • DI MONACO, R.1
  • 9
    • 0031663871 scopus 로고    scopus 로고
    • Consumer selections of steaks as influenced by information and price index
    • DRANSFIELD, E.; ZAMORA, F.; BAYLE, M. C. Consumer selections of steaks as influenced by information and price index. Food Quality and Preference, v. 9, n. 5, p. 321-326, 1998.
    • (1998) Food Quality and Preference , vol.9 , Issue.5 , pp. 321-326
    • DRANSFIELD, E.1    ZAMORA, F.2    BAYLE, M.C.3
  • 10
    • 0000682808 scopus 로고    scopus 로고
    • Internal and external mapping of preferences for commercial lager beers: Comparison of hedonic ratings by consumers blind versus with knowledge of brand and price
    • GUINARD, J. X.; UOTANI, B.; SCHLICH, P. Internal and external mapping of preferences for commercial lager beers: comparison of hedonic ratings by consumers blind versus with knowledge of brand and price. Food Quality and Preference, v. 12, n. 4, p. 243-255, 2001.
    • (2001) Food Quality and Preference , vol.12 , Issue.4 , pp. 243-255
    • GUINARD, J.X.1    UOTANI, B.2    SCHLICH, P.3
  • 11
    • 28444438114 scopus 로고    scopus 로고
    • Non-sensory factors in sensory science research
    • JAEGER, S. R. Non-sensory factors in sensory science research. Food Quality and Preference, v. 17, n. 1-2, p. 132-144, 2006.
    • (2006) Food Quality and Preference , vol.17 , Issue.1-2 , pp. 132-144
    • JAEGER, S.R.1
  • 12
    • 0001514199 scopus 로고    scopus 로고
    • Preference for tomatoes, affected by sensory attributes and information about growth conditions
    • JOHANSSON, L. et al. Preference for tomatoes, affected by sensory attributes and information about growth conditions. Food Quality and Preference, v. 10, n. 4-5, p. 289-298, 1999.
    • (1999) Food Quality and Preference , vol.10 , Issue.4-5 , pp. 289-298
    • JOHANSSON, L.1
  • 13
    • 0002985438 scopus 로고    scopus 로고
    • Expectation, linking and purchase behavior under economical constraint
    • LANGE, C.; ROUSSEAU, F.; ISSANCHOU, S. Expectation, linking and purchase behavior under economical constraint. Food Quality and Preference, v. 10, n. 1, p. 31-39, 1999.
    • (1999) Food Quality and Preference , vol.10 , Issue.1 , pp. 31-39
    • LANGE, C.1    ROUSSEAU, F.2    ISSANCHOU, S.3
  • 15
    • 0034258949 scopus 로고    scopus 로고
    • Mapping consumer preference for the sensory and packaging attributes of Cheddar cheese
    • MURRAY, J. M.; DELAHUNTY, C. M. Mapping consumer preference for the sensory and packaging attributes of Cheddar cheese. Food Quality and Preference, v. 11, n. 5, p. 419-435, 2000.
    • (2000) Food Quality and Preference , vol.11 , Issue.5 , pp. 419-435
    • MURRAY, J.M.1    DELAHUNTY, C.M.2
  • 16
    • 47649113853 scopus 로고    scopus 로고
    • SINDIVERV, Sindicato Nacional da Indústria da Cerveja, /. Disponível em:, Acesso em: 09 set. 2006
    • SINDIVERV - Sindicato Nacional da Indústria da Cerveja. Mercado. 2002/2003. Disponível em: 〈http://www.sindicerv.com. br/mercado.php〉. Acesso em: 09 set. 2006.
    • (2002) Mercado
  • 17
    • 0034178954 scopus 로고    scopus 로고
    • Traditional process: Influence on sensory properties and on consumers' expectation and liking. Application to paté de campagne
    • SIRET, F.; ISSANCHOU, S. Traditional process: influence on sensory properties and on consumers' expectation and liking. Application to paté de campagne. Food Quality and Preference, v. 11, n. 3, p. 217-228, 2000.
    • (2000) Food Quality and Preference , vol.11 , Issue.3 , pp. 217-228
    • SIRET, F.1    ISSANCHOU, S.2
  • 18
    • 0036012960 scopus 로고    scopus 로고
    • A study of the effect of perceived beer history on reported preferences by sensory panels with different levels of training
    • SMYTHE, J. E.; BAMFORTH, C. W. A study of the effect of perceived beer history on reported preferences by sensory panels with different levels of training. Journal of the Institute of Brewing, v. 108, n. 1, p. 34-36, 2002.
    • (2002) Journal of the Institute of Brewing , vol.108 , Issue.1 , pp. 34-36
    • SMYTHE, J.E.1    BAMFORTH, C.W.2
  • 19
    • 47649116703 scopus 로고    scopus 로고
    • TOP OF MIND - As marcas campeãs 2006. Apresentação 2005-Alimentação-Cerveja. Disponível em: 〈http://datafolha.folha.uol.com.br/produtos/top_index.shtml#〉. Acesso em: 09 set. 2006.
    • TOP OF MIND - As marcas campeãs 2006. Apresentação 2005-Alimentação-Cerveja. Disponível em: 〈http://datafolha.folha.uol.com.br/produtos/top_index.shtml#〉. Acesso em: 09 set. 2006.
  • 20
    • 0028589060 scopus 로고
    • Antecedents and consequences of expectations related to fat-free and regular-fat foods
    • TUORILA, H.; CARDELLO, A. V.; LESHER, L. L. Antecedents and consequences of expectations related to fat-free and regular-fat foods. Appetite, v. 23, n. 3, p. 247-263, 1994.
    • (1994) Appetite , vol.23 , Issue.3 , pp. 247-263
    • TUORILA, H.1    CARDELLO, A.V.2    LESHER, L.L.3
  • 21
    • 0031080408 scopus 로고    scopus 로고
    • Influence of relative fat content information on responses to three foods
    • WESTCOMBE, A.; WARDLE, J. Influence of relative fat content information on responses to three foods. Appetite, v. 28, n. 1, p. 49-62, 1997.
    • (1997) Appetite , vol.28 , Issue.1 , pp. 49-62
    • WESTCOMBE, A.1    WARDLE, J.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.