2017
DOI: 10.1016/j.appet.2016.12.004
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Factors for consumer choice of dairy products in Iran

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Cited by 61 publications
(58 citation statements)
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“…The study finds that emotional value influences the green IT adoption in Pakistan with (β = 0.186, t = 5.327 > 1.64, p < 0.05). The result is in line with [39,64,66,70,75,116] and contradicts with [40,43,46,63,65,72,79]. However, in Pakistan, this study reveals that emotional value influences the intentions of consumers towards green IT adoption.…”
Section: Discussioncontrasting
confidence: 54%
“…The study finds that emotional value influences the green IT adoption in Pakistan with (β = 0.186, t = 5.327 > 1.64, p < 0.05). The result is in line with [39,64,66,70,75,116] and contradicts with [40,43,46,63,65,72,79]. However, in Pakistan, this study reveals that emotional value influences the intentions of consumers towards green IT adoption.…”
Section: Discussioncontrasting
confidence: 54%
“…A number of studies [12][13][14][15] have established that sensory features, along with safety and health-promotion features play an important role in purchasing functional foods. The ratio of price and quality is also of a great importance.…”
Section: Resultsmentioning
confidence: 99%
“…For bread and bakery products, safety criterion is typically associated with the use of fats containing trans fats and the formation of acrylamide during the baking process [16]. Based on the questionnaire filled in by experts Nilova and Malyutenkova [5] and on the consumers opinion [12][13][14][15], the authors defined the main factors for assessing the competitive powers of functional bread and bakery products -functionality, safety and organoleptic characteristics, the latter directly dependent on the physical and chemical properties of the foods. Each of the selected consumer features is complex and therefore evaluated by a range of different characteristics.…”
Section: Fig 1 Competitive Factors Of Functional Food Productsmentioning
confidence: 99%
“…The first one is related with the primary health concerns, as already highlighted, the consumers' familiarity with the new functional dairy food and with the functional food ingredients used on their formulation (i.e., nature of the carrier product, delivery of health effects, etc.) [11,43]. On the other hand, consumers are awareness about the health effects of multiple substances and food ingredients, being thus essential to provide specific and credible information about the latest documented studies on the area.…”
Section: Encapsulation Technologies Nanoencapsulationmentioning
confidence: 99%
“…Finally but also determinant is the overall organoleptic and sensory evaluation carried out by consumers about the new product. In fact, different surveys have been applied to consumers, being clearly evident the key conditions for acceptance, such as taste, product quality, price, convenience, and even the reliability of health claims [11,43,44]. Therefore, during the development of a functional dairy food, all these aspects should be taken into consideration, besides to ensure their added value in terms of biological activity.…”
Section: Encapsulation Technologies Nanoencapsulationmentioning
confidence: 99%