共查询到20条相似文献，搜索用时 46 毫秒
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探讨服装数字化信息展示影响网络消费者购买意向的机理.在回顾国内外相关研究的基础上,通过对技术接受模型的延伸,以网上购物感知、行为意向作为基本研究变量,引入服装款式信息展示和服装价值信息展示作为自变量.通过实证研究,验证了此模型在网络环境下购买服装的有效性,并提出了营销建议. 相似文献
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大米水分是大米一个重要质量指标。该文从原粮供应至终端销售整个生产体系对大米水分有影响因素进行综合分析,以便生产企业参考。 相似文献
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猪肉的品质问题已经引起了生产者和消费者的普遍关注,肉质性状直接影响到肉品的食用价值和经济价值。分子生物学技术的快速发展也促进了人们对于影响肉质相关基因的重视和研究。本文综述了与肉质相关的主效基因（Major Gene）烷氟基因（Hal gene）、单磷酸腺苷蛋白激酶（AMPK）γ3亚基基因（PRKAG3）和酸肉基因（Rendement Napole Gene,RN）以及脂肪酸结合蛋白基因（Fat Acid Binding Protein FABPs）、激素敏感脂肪酶（Hormone-Sensitive Lipase,HSL）基因和脂蛋白脂肪酶（Lipoprotein Lipase,LPL）基因等候选基因（candidate gene）的研究进展。 相似文献
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以腌制猪肉模型为材料,研究不同含量的茶多酚和维生素C对色泽、残留亚硝酸盐含量以及脂肪氧化TBARS值的影响。结果表明,茶多酚和维生素C都在一定程度上降低了腌制模型中亚硝酸钠的残留量,维生素C的作用效果要显著强于茶多酚(p<0.05)。腌制过程中TBARS值呈逐渐增加的趋势,茶多酚和维生素C有降低TBARS值的作用,茶多酚的作用效果要强于维生素C。在腌制过程中,维生素C组的色泽显著高于茶多酚组(p<0.05),而蒸煮后各组之间色泽差异不显著(p>0.05)。 相似文献
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以北京女性消费者为例,研究了营养和安全因素对牛奶产品购买意向的影响。制作标有不同营养和安全信息标签的牛奶产品,在北京市5个社区招募64名18~45岁女性受试者,进行问卷调查和产品选择实验。结果表明:在无价差条件下,受试者优先选择高蛋白和含益菌因子的产品,以及有机产品和3 d保质期产品;当价差为20%时,各营养安全声称产品与普通纯牛奶产品之间购买意向差异不显著;当价差为60%时,受试者对普通纯牛奶产品的购买意向最高。结论:消费者对各营养健康宣称产品的接受度有所不同,并与价格密切相关。 相似文献
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猪肉糜腌制过程中添加木瓜蛋白酶,测定其对猪肉糜品质的影响。结果表明,添加木瓜蛋白酶腌制,随酶添加量的增加,肉糜水溶性总氮含量及氨氮含量显著升高(p<0.05);水分活度没有显著性变化(p>0.05);pH呈显著下降趋势(p<0.05);CIEL*,CIEa*,CIEb*均显著升高(p<0.05),当酶添加量增加到一定程度时,呈平缓趋势;肉糜硬度、胶性、咀嚼性随酶添加量的增加均呈现显著降低趋势(p<0.01),凝聚性、黏着性呈显著升高趋势(p<0.05),弹性没有显著性变化(p>0.05)。色差值、TPA(Texture Profile Analysis)质构、氨氮、pH之间的变化均具有良好的相关性(p<0.01)。通过对肉糜加酶腌制工艺的研究,可为肉糜类制品的加工提供一定理论依据和方法指导。 相似文献
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《Food Science & Nutrition》2017,5(3):770-775
Due to the economic growth achieved by China over the past 20 years, Chinese consumers have changed their purchasing behavior regarding meat. Instead of buying locally produced pork, they are increasingly willing to purchase imported pork. A conjoint analysis investigated how intrinsic pork attributes (fat content and processing) and extrinsic pork attributes (origin , price , and packaging ) relate to the perceived quality of pork and the choices made by Chinese consumers. A questionnaire distributed among a sample of Chinese consumers (n = 81) revealed that processing (fresh/frozen) is the most important determinant of pork choice (36%), followed by fat content (27%), origin (18%), price (12%), and packaging (6.6%). Estimates of utility showed that Chinese consumers value fresh pork highly (0.147), followed by lean pork (0.111) and pork imported from countries other than China (0.073). The findings indicate that Chinese consumer's value both intrinsic and extrinsic attributes, and these results may help the meat industry improve China's competitive meat market by developing new and more products that are tailored to the needs of the consumer. 相似文献
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This study established attractive attributes and consumer desires for fresh tomatoes. Three focus groups (n = 28 participants) were conducted to explore how consumers perceived tomatoes, including how they purchased and consumed them. Subsequently, an Adaptive Choice Based Conjoint (ACBC) survey was conducted to understand consumer preferences toward traditional tomatoes. The ACBC survey with Kano questions (n = 1037 consumers in Raleigh, NC) explored the importance of color, firmness, size, skin, texture, interior, seed presence, flavor, and health benefits. The most important tomato attribute was color, then juice when sliced, followed by size, followed by seed presence, which was at parity with firmness. An attractive tomato was red, firm, medium/small sized, crisp, meaty, juicy, flavorful, and with few seeds. Deviations from these features resulted in a tomato that was rejected by consumers. Segmentations of consumers were determined by patterns in utility scores. External attributes were the main drivers of tomato liking, but different groups of tomato consumers exist with distinct preferences for juiciness, firmness, flavor, and health benefits. 相似文献
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Canned whole peeled tomatoes are a premium tomato product; however, no information is available about the key intrinsic and extrinsic quality attributes perceived by consumers when buying this product. This research considered consumers differing in the level of familiarity with peeled tomatoes, that is, knowledge, frequency of consumption, and availability of this product, on 3 markets: Chile (low), The Netherlands (medium), and Italy (high). The perceptions and preferences of each group were studied using first focus groups and subsequently conjoint analysis in order to identify the key quality attributes leading their preferences for this product. Focus groups identified 7 intrinsic attributes (color, packing medium, tomato consistency, acidity level, sweetness level, extra ingredients, and intensity of product taste), and 5 extrinsic attributes (packaging material, product type, country of origin, brand, and label design). Significant variations according to the familiarity were found. The conjoint analyses showed that color of tomatoes was the most important intrinsic quality attribute for all groups, while packaging material was the most important extrinsic quality attribute for Chileans and Dutch, being a glass container or a can with easy open the preferred packaging for respective groups. In contrast, country of origin was the most important parameter for Italians. We concluded that intrinsic and extrinsic attributes were strongly influenced by the degree of familiarity with canned whole peeled tomatoes. 相似文献
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针对服装网络直播体验感较差的问题,采用深度访谈和扎根理论的研究方法,对服装网络直播体验的内涵、维度指标及其对顾客的服装购买意愿的影响机制进行深入剖析和探索。研究发现:服装网络直播体验包含服装产品体验、直播场景体验、直播效果体验、直播互动体验、情感体验、直播内容体验和直播优惠体验7个要素;其影响机制存在促进和抑制2种主体路径,促进机制主体路径为“网络直播体验—体验价值—顾客信任—顾客购买意愿”,抑制机制主体路径为“网络直播体验—体验价值—感知风险—顾客购买意愿”,这2条主体路径与刺激–机体–反应模型相吻合,并且在刺激和机体之间受到主播特征和顾客涉入度的调节作用。 相似文献
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Marjan Bazhan;Farnam Shafiei Sabet;Nasrin Borumandnia; 《Food Science & Nutrition》2024,12(5):3469-3482
The organic food industry has experienced rapid growth in recent decades. The industry is relatively new to developing countries compared to developed countries. Since Iran has the potential to produce organic products, it is essential to study factors that influence consumers' intention to buy them. The present study was designed and implemented for this purpose. In this cross-sectional study, 520 adults were selected using multistage sampling. Path analysis was employed to test a hypothesized model of predictors of consumer purchase intention for organic food. Attitude, environmental concern, and sensory characteristics directly impacted the intention to purchase organic food (p < .01). Knowledge, perceived price, and household size indirectly affected purchase intention through attitude (p < .01). Age indirectly affected purchase intention through health consciousness, environmental concern, perceived price, and sensory characteristics (p < .01). Subjective norms, health consciousness, and the perceived convenience of purchase had a positive and significant effect on purchase intention, directly and indirectly, through the mediating influence of attitude (p = .000). The educational level also affects purchase intention directly and indirectly through knowledge, health consciousness, environmental concern, and subjective norm (p = .000). The most potent total effects belonged to health consciousness, subjective norms, and education, respectively. Overall, the model could explain 47% of the intention variance and 45% of the variance in attitude. Various factors influence Iranian consumers' decision to buy organic food. This information can help professionals make well-informed decisions in policymaking, production, marketing, tourism, and retailing. 相似文献
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为了分析社交媒体传播背景下消费者对绿色服装的购买意愿,在文献查阅的基础上提取社交媒体传播中影响购买意愿的因素,并通过问卷调研的形式调查消费者的认知度与态度、获取信息的方式以及信息内容对绿色服装购买意愿的影响。结果表明:消费者对绿色服装具有较高认知度和购买意愿,但在实际购买与社交媒体平台中却很少关注相关信息。为增加绿色服装购买意愿,建议企业应结合消费者的社交媒体使用状况与信息获取方式制定针对性的传播策略,并在传播信息中强调绿色服装产品的舒适性及性价比,以及给消费者健康和环境保护所带来的实际益处。 相似文献
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Montouto-Graña M Cabanas-Arias S Porto-Fojo S Vázquez-Odériz ML Romero-Rodríguez MA 《Journal of food science》2012,77(1):S40-S46
For a new product to succeed in the market, it must be accepted by consumers. This study investigates consumer opinions on fresh-cut potatoes packaged under vacuum and under a modified atmosphere using home use tests. The data obtained were related to demographic characteristics and patterns of consumption and to purchase intention toward potatoes and other vegetables. The sensory characteristics evaluated by a panel of assessors trained in the sensory evaluation of potato were also considered. The results indicate that although both products were accepted by the consumer, vacuum-packed potatoes received slightly higher ratings and more consumers intended to purchase this product. PRACTICAL APPLICATION: The fresh-cut potato packaged under vacuum is a product with all the sensory characteristics that will be accepted by the consumers. The adaptation to the productive process at the industrial level, it can be performed with enough guarantees that the product will definitely be purchased by the consumers. 相似文献