Factors influencing sushi meal as representative of non-traditional meal: consumption among Czech consumers
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F17%3A43875512" target="_blank" >RIV/62157124:16270/17:43875512 - isvavai.cz</a>
Výsledek na webu
<a href="http://dx.doi.org/10.1556/066.2017.46.1.10" target="_blank" >http://dx.doi.org/10.1556/066.2017.46.1.10</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1556/066.2017.46.1.10" target="_blank" >10.1556/066.2017.46.1.10</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Factors influencing sushi meal as representative of non-traditional meal: consumption among Czech consumers
Popis výsledku v původním jazyce
Determination of consumers' acceptance level of sushi meal among Czech respondents was the main aim. The survey included 1352 respondents that filled in a questionnaire on their demographic characteristics and food preferences regarding their acceptance of sushi meal. Additionally, 79 volunteers participated in sorting sushi among other 14 popular meals in the Czech Republic, according to their assumed situations. The results indicate that sushi is highly accepted among Czech consumers (more than 80% of respondents consume sushi) due to sensory characteristics and health benefit claims of sushi. The main barrier for sushi acceptance is sushi being a cold meal. The study emphasized that sushi price highly influences not only consumption frequency but also acceptance of sushi among respondents who declared not consuming this type of meal.
Název v anglickém jazyce
Factors influencing sushi meal as representative of non-traditional meal: consumption among Czech consumers
Popis výsledku anglicky
Determination of consumers' acceptance level of sushi meal among Czech respondents was the main aim. The survey included 1352 respondents that filled in a questionnaire on their demographic characteristics and food preferences regarding their acceptance of sushi meal. Additionally, 79 volunteers participated in sorting sushi among other 14 popular meals in the Czech Republic, according to their assumed situations. The results indicate that sushi is highly accepted among Czech consumers (more than 80% of respondents consume sushi) due to sensory characteristics and health benefit claims of sushi. The main barrier for sushi acceptance is sushi being a cold meal. The study emphasized that sushi price highly influences not only consumption frequency but also acceptance of sushi among respondents who declared not consuming this type of meal.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
—
Návaznosti
V - Vyzkumna aktivita podporovana z jinych verejnych zdroju
Ostatní
Rok uplatnění
2017
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Acta Alimentaria
ISSN
0139-3006
e-ISSN
—
Svazek periodika
46
Číslo periodika v rámci svazku
1
Stát vydavatele periodika
HU - Maďarsko
Počet stran výsledku
8
Strana od-do
76-83
Kód UT WoS článku
000394361300010
EID výsledku v databázi Scopus
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