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Article
Publication date: 2 September 2013

Paulo Duarte, Mário Raposo and Marlene Ferraz

– This article aims to examine the influence of marketing-controlled external motivators of impulse buying behaviour of snack foods in cafeterias among young students.

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Abstract

Purpose

This article aims to examine the influence of marketing-controlled external motivators of impulse buying behaviour of snack foods in cafeterias among young students.

Design/methodology/approach

A questionnaire was used to ask a sample of 200 young consumers about their impulse buying behaviour in cafeterias. The resulting data were submitted to an in-depth four-stage quantitative analysis.

Findings

The results show that there is not a unique profile of impulse buying behaviour and that young consumers can be effectively segmented in five groups according to their impulsive buying behaviour of snack foods using the eight factors revealed in the exploratory factor analysis. A new segment of health/nutrition-conscientious impulsive consumers was uncovered and characterized.

Research limitations/implications

The major constraints of this study are the use of a non-probability convenience sampling design and sample size. Future studies should include other products and a more heterogeneous sample. The study represents a good starting point for further debate on impulsive buying behaviour.

Practical implications

Most of the research done in this area has focused on the supermarket environment, neglecting other types of retail store. Companies could benefit from the current study as it provides them with information that can be used to improve their marketing strategies directed towards this specific market. Additionally, the findings can also help the development of public health policies better tailored to prevent overweight and obesity associated with snack food consumption.

Originality/value

The study extends the current body of knowledge by examining the applicability and relevance of external motivators of impulse buying behaviour to a significantly different retail environment.

Details

British Food Journal, vol. 115 no. 9
Type: Research Article
ISSN: 0007-070X

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Publication date: 29 October 2024

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Intercultural and Inclusive Education in Latin America
Type: Book
ISBN: 978-1-83753-141-7

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Article
Publication date: 18 September 2019

Gilciane Américo Albuquerque, Ana Vânia Carvalho, Lênio José Guerreiro de Faria, Renan Campos Chisté, Luiza Helena da Silva Martins and Alessandra Santos Lopes

Jambolan has be used as a diabetes-treatment aid, and it has become quite popular; studies have been carried out over the years on this fruit because it presents high activity…

232

Abstract

Purpose

Jambolan has be used as a diabetes-treatment aid, and it has become quite popular; studies have been carried out over the years on this fruit because it presents high activity against superoxide anion and hydroxyl radicals due to the bioactive compounds that may play an important role against oxidative stress. No studies have been reported on the effects of pasteurization on the bioactive compounds of jambolan tropical juice. The paper aims to discuss these issues.

Design/methodology/approach

For evaluation of the effects of pasteurization on jambolan juice bioactive compounds, a complete compound and rotational experimental design was carried out by varying temperature (80–90°C) and time (45–75 s). The bioactive compounds (total phenolic, total anthocyanin and antioxidant activity) and the enzymatic activity of enzymes (enzymatic browning) were assessed.

Findings

The study of bioactive compounds in the pasteurized juice of jambolan, showed that the total phenolics (TP) and ABTS antioxidant activity presented statistical significance (p<0.05). The action of enzymes causing enzymatic browning was only observed in the standard sample. The optimization of the pasteurization process with the maximum bioactive compound retention was 91.65°C for 69.45 s. The optimal point found is in agreement with studies on thermal treatment that recommend using short times at high temperatures for better retention of food constituents.

Originality/value

The incidence of chronic diseases in humans has increased significantly over the years, some bioactive phytochemicals present in fruits may help against these diseases, so the production of tropical jambolana juices can help to nourish and regulate the consumer health. Therefore, studying the maintenance of bioactive compounds present in this product could be an alternative for the production of healthier foods.

Details

British Food Journal, vol. 121 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

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