Browsing by Subject "n-3"
Now showing items 1-4 of 4
Application of the analytical hierarchy process to evaluate consumer acceptance and preferences for omega-3 enriched eggs (2017-01-01)
Open AccessPurpose: The purpose of this paper is to analyse the appropriateness of the analytical hierarchy process (AHP) to measure consumers’ acceptance and preference for eggs enriched with omega-3 (n-3) fatty acids as a health ...
Health information impact on the relative importance of beef attributes including its enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid) (2014-08-01)
Restricted access - publisher's policyThis paper uses Choice Experiments (CE) to investigate Spanish consumers' preferences towards beef meat enriched with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid). Data were gathered from self-completed ...
Impacto de la experiencia sensorial y la información sobre las preferencias de los consumidores por la carne de vacuno enriquecida en omega-3 y ácido linoleico conjugado en tres ciudades españolas (2017-06-06)
Open AccessThis study evaluates consumer preferences in three Spanish cities (Barcelona, Zaragoza y Pamplona) with the objective to estimate the relative importance of beef attributes including its enrichment with omega-3 (n-3) fatty ...
Preferencias de los consumidores hacia el Omega 3 como reclamo de salud en los productos alimentarios (Universitat Politècnica de Catalunya, 2017-07-12)
Open AccessIn this thesis we analyzed the preferences of consumers towards foods enriched with healthy components, in particular omega-3 (n-3). Beef and egg have been chosen as case studies. In the first case study, the preferences ...