Consumers' perceptions toward 3 different fermented dairy products: Insights from focus groups, word association, and projective mapping

Journal of Dairy Science

Volumn 100, Issue 11, 2017, Pages 8849-8860

  Esmerino, Erick A ^a,b   Ferraz, Juliana P ^a   Filho, Elson R Tavares ^a   Pinto, Letícia P F ^b   Freitas, Mônica Q ^b   Cruz, Adriano G ^c   Bolini, Helena M A ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^c INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

Author keywords

consumers' perception; fermented dairy products; focus group; projective techniques; qualitative research

Indexed keywords

YOGHURT;

ADULT; ANIMAL; BEVERAGE; BRAZIL; CONSUMER ATTITUDE; DECISION MAKING; FERMENTATION; FERMENTED MILK PRODUCT; HUMAN; INFORMATION PROCESSING; INTERPERSONAL COMMUNICATION; MALE; MILK; PERCEPTION; PUBLIC OPINION;

ADULT; ANIMALS; BEVERAGES; BRAZIL; CHOICE BEHAVIOR; COMMUNICATION; CONSUMER BEHAVIOR; CULTURED MILK PRODUCTS; FERMENTATION; FOCUS GROUPS; HUMANS; MALE; MILK; PERCEPTION; PUBLIC OPINION; YOGURT;

EID: 85032172078     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2016-12533     Document Type: Article

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