冷冻意大利面团的赛前研究：质量评价和市场调查

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2023-06-20 DOI:10.15586/ijfs.v35i2.2269

A. Stasi, Antonietta Baino

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引用次数: 0

摘要

本研究旨在评估传统、番茄罗勒、南瓜、菠菜、花菜片和奶酪填充五种冷冻状态下面市的土豆团子的质量和安全性。我们进行了一项在线调查，评估消费者购买这些新产品的欲望和意愿，以评估消费者的偏好和目标，并验证新鲜和冷冻团子是否可以成为市场的替代品或补充。结果表明，在不同的观点和理想消费者的特征下，冷冻团子是一种好产品。

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A pre-competitive research on frozen gnocchi: quality evaluation and market survey

This research was aimed to evaluate quality and safety of five formulations of gnocchi, namely, traditional, tomato-basil, pumpkin, spinach, with cauliflower pieces, and stuffed with cheese, to be marketed in a frozen state. An online survey was performed to assess the consumer desires and willingness to buy these new products in order to assess consumer preferences and targets and verify whether fresh and frozen gnocchi could become market substitutes or complements. The results highlighted that frozen gnocchi were a good product under different points of view and characteristics of an ideal consumer.

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.