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Consumer preferences for Brazil nuts using conjoint analysis: exploring study of the importance of place of origin, production method, nutritional benefit and food safety

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dc.contributor.authorCunha, Luís Miguel
dc.contributor.authorMoura, Ana Pinto de
dc.contributor.authorLima, Rui Costa
dc.contributor.authorSouza, M. P.
dc.contributor.authorSouza-Filho, T. A.
dc.contributor.authorSilvia, Tania Nunes da
dc.contributor.authorPedrozo, Eugenio A.
dc.date.accessioned2018-02-09T13:17:58Z
dc.date.available2018-02-09T13:17:58Z
dc.date.issued2017
dc.descriptionICCAS 2017. 10ª Conferência internacional realizada em Copenhaga de 5-7 julho de 2017pt_PT
dc.description.abstractThe main objective of this research was to obtain insights about the impact of presenting Brazil nuts characteristics on the packaging, related with the place of origin – Amazon -, the production method – Organic-, the nutritional benefit – high levels of selenium - and food safety – absence of aflatoxins - on the valorisation of Brazil nuts by European consumers.pt_PT
dc.description.sponsorshipThis research was supported through project “Mudanças na rota da Castanha-da Amazônia no Arco Norte da Amazônia: organizando sustentavelmente as comunidades tradicionais baseadas no macromarketing” (Public call MCTI/CNPq/MEC/CAPES–Ação Transversal nº 06/2011–Casadinho/PROCAD).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.2/7097
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherAAU Captive Food Studies Group
dc.relation.publisherversionhttp://www.capfoods.aau.dk/iccas17/
dc.subjectAbsence of aflatoxinspt_PT
dc.subjectAmazonpt_PT
dc.subjectHigh content of seleniumpt_PT
dc.subjectOrganic productionpt_PT
dc.subjectPortuguese consumerspt_PT
dc.titleConsumer preferences for Brazil nuts using conjoint analysis: exploring study of the importance of place of origin, production method, nutritional benefit and food safetypt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceCopenhagapt_PT
oaire.citation.titleICCAS 2017. 10th International Conference on Culinary Arts and Science: Exploring Future Foodscapes: proceedingspt_PT
person.familyNameCunha
person.familyNameMoura
person.givenNameLuís Miguel
person.givenNameAna Pinto de
person.identifierR-000-0Z4
person.identifier.ciencia-idEE1F-27E6-C356
person.identifier.orcid0000-0003-3536-4712
person.identifier.orcid0000-0001-9197-8183
person.identifier.ridD-6395-2013
person.identifier.scopus-author-id51161546800
rcaap.rightsrestrictedAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication373ffc01-22ea-4dc1-99d4-2107f71b24a6
relation.isAuthorOfPublicationb1210435-fc7f-46ac-a4e7-d12dec22a394
relation.isAuthorOfPublication.latestForDiscoveryb1210435-fc7f-46ac-a4e7-d12dec22a394

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