Essays about: "sensory Consumer"
Showing result 16 - 20 of 75 essays containing the words sensory Consumer.
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16. Relation between αs1-casein, proteolytic activity and composition of milk from Swedish goats
University essay from SLU/Department of Molecular SciencesAbstract : In the recent decade, locally produced food has gained in interest among Swedish consumers. Consumer values for buying local food has to do with concerns about diversity, purity and authenticity of food as well as a desire to support rural areas. One type of product that has gained in interest is locally produced goat cheese. READ MORE
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17. Online Ads: The influence of color cues on sensory expectation : An expectation-based approach to explain the cross- modal influence of color cues in online ads
University essay from Högskolan i Halmstad/Akademin för företagande, innovation och hållbarhetAbstract : The purpose of this thesis is to contribute to new insights into how businesses can utilize color cues as a multisensory tool in online ads to evoke positive sensory expectations. An expectation-based approach was used to examine the cross-modal influence of warm relative to cold colored cues. The theory chapter starts with sensory marketing. READ MORE
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18. Aroma components of long ripened cheese and their origin, variation and contribution to flavour : with focus on propionic acid
University essay from SLU/Department of Molecular SciencesAbstract : Flavour compounds in cheese are formed by metabolism of residual lactose, lactate and citrate, proteolysis and lipolysis through the activity of e.g., starter bacteria. Generally identified aroma components in cheese are fatty acids, esters, alcohols, ketones, lactones, aldehydes, and sulphur compounds. READ MORE
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19. Showrooms: the future of online and offline retailers? - An explorative comparison of showrooms’ value contribution to the customer experience
University essay from Lunds universitet/Företagsekonomiska institutionenAbstract : Purpose: The purpose of this study is to investigate from a consumer perspective, showrooms’ value contribution to the customer experience, and if there are differences in contribution whether the company, opening a showroom, derives from online or offline formats. Methodology: Conducting the study philosophies of epistemology and ontology was regarded, where the social constructionism stance was employed. READ MORE
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20. Quality of fermented dairy products beyond best before date
University essay from SLU/Department of Molecular SciencesAbstract : Date labelling is one factor influencing food waste in consumer households and evaluation of optimum shelf life is a tool food industry can use to contribute to di-minished food waste. This explorative pilot study aimed to investigate how quality of sour milk and yogurt changed beyond best before date. READ MORE