Consumers’ willingness to buy innovative traditional food products: The case of extra-virgin olive oil extracted by ultrasound

Food Research International

Volumn 108, Issue , 2018, Pages 482-490

  Roselli, Luigi ^a   Cicia, Gianni ^b   Cavallo, Carla ^b   Del Giudice, Teresa ^b   Carlucci, Domenico ^a   Clodoveo, Maria Lisa ^a   De Gennaro, Bernardo C ^a  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Consumers willingness to buy; Extra virgin olive oil; Innovation in tradition; Traditional food product; Ultrasound

Indexed keywords

COMPETITION; FOOD PRODUCTS; ULTRASONICS;

EDUCATIONAL LEVELS; EXTRA VIRGIN OLIVE OIL; INDUSTRIAL PROCESSS; KEY CHARACTERISTICS; ORDERED LOGIT MODEL; POSITIVE QUALITY; TRADITIONAL FOOD; ULTRASOUND EXTRACTIONS;

OLIVE OIL;

OLIVE OIL;

ADULT; CONSUMER ATTITUDE; DECISION MAKING; EDUCATIONAL STATUS; FEMALE; FOOD HANDLING; HUMAN; ISOLATION AND PURIFICATION; MALE; MASS COMMUNICATION; MIDDLE AGED; PROCEDURES; TASTE; ULTRASOUND; YOUNG ADULT;

ADULT; CHOICE BEHAVIOR; CONSUMER BEHAVIOR; DIFFUSION OF INNOVATION; EDUCATIONAL STATUS; FEMALE; FOOD HANDLING; HUMANS; MALE; MIDDLE AGED; OLIVE OIL; TASTE; TASTE PERCEPTION; ULTRASONICS; YOUNG ADULT;

EID: 85044978892     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.03.070     Document Type: Article

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