文章基本信息

标题：Technological and Economic Optimization of Functional Ready to Eat Meal
本地全文：下载
作者：Amalia Conte ; Antonio Stasi ; Vittoria Pilone 等
期刊名称：Journal of Food Research
印刷版ISSN：1927-0887
电子版ISSN：1927-0895
出版年度：2012
卷号：1
期号：3
页码：192
DOI：10.5539/jfr.v1n3p192
出版社：Canadian Center of Science and Education
摘要：A ready meal based on precooked gluten-free pasta with a yogurt-based sauce enriched with probiotic bacteria was developed and optimized from both the nutritional and sensory point of view. Conceptually, the work aims at understanding the innovation stress in consumers and check whether the “perfect beauty” of a complex food product innovation, which is extremely admirable from a food technology point of view, could be effectively appreciated by consumers. In other words, we are interested in knowing whether there exists a gap between science-based or ”innovation-leading” technologists’ food preferences and consumers’ preferences, which are taste, information, price and promotion driven.