Reverse Osmosis Water-Based Beverages as a Product Innovation
in Gastronomic Facilities: Expert Panelists’ Sensory Evaluation
and Generation Y Consumers’ Attitudes

J 2019

Reverse Osmosis Water-Based Beverages as a Product Innovation in Gastronomic Facilities: Expert Panelists’ Sensory Evaluation and Generation Y Consumers’ Attitudes

ZELENÝ, Jiří a Kristína BEDNÁROVÁ

Základní údaje

Originální název

Reverse Osmosis Water-Based Beverages as a Product Innovation in Gastronomic Facilities: Expert Panelists’ Sensory Evaluation and Generation Y Consumers’ Attitudes

Autoři

ZELENÝ, Jiří a Kristína BEDNÁROVÁ

Vydání

Economia Agro-Alimentare / Food Economy (SCOPUS), Bologna, Italy, FrancoAngeli Edizioni, 2019, 1126-1668

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

21101 Food and beverages

Stát vydavatele

Itálie

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Organizační jednotka

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.

DOI

http://dx.doi.org/10.3280/ECAG2019-001004

UT WoS

FSTA:2020-02-HA

Klíčová slova anglicky

coffee, hedonic evaluation, tea, triangle test, willingness to pay

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 21. 10. 2024 13:22, Ing. Jiří Zelený, Ph.D.

Anotace

V originále

First part of the research explored possible sensory differences of water, coffee and tea made from 1) filtered tap water by reverse osmosis (RO) and 2) tap water with no treatment (NT) evaluated by 6 expert panelists. Second part of the research consisted of survey research in Prague and Bratislava with 436 respondents exploring their attitudes towards RO water-based beverages.

Citovat

ZELENÝ, Jiří a Kristína BEDNÁROVÁ. Reverse Osmosis Water-Based Beverages as a Product Innovation in Gastronomic Facilities: Expert Panelists’ Sensory Evaluation and Generation Y Consumers’ Attitudes. Economia Agro-Alimentare / Food Economy (SCOPUS). Bologna, Italy: FrancoAngeli Edizioni, 2019, roč. 21, č. 1, s. 49-72. ISSN 1126-1668. Dostupné z: https://dx.doi.org/10.3280/ECAG2019-001004.

@article{22685,
   author = {Zelený, Jiří and Bednárová, Kristína},
   article_location = {Bologna, Italy},
   article_number = {1},
   doi = {http://dx.doi.org/10.3280/ECAG2019-001004},
   keywords = {coffee, hedonic evaluation, tea, triangle test, willingness to pay},
   language = {eng},
   issn = {1126-1668},
   journal = {Economia Agro-Alimentare / Food Economy (SCOPUS)},
   title = {Reverse Osmosis Water-Based Beverages as a Product Innovation in Gastronomic Facilities: Expert Panelists’ Sensory Evaluation and Generation Y Consumers’ Attitudes},
   url = {https://www.dropbox.com/s/wttynfrnrwf2poo/EAA_01_2019_Art_Zeleny.pdf?dl=0},
   volume = {21},
   year = {2019}
}

TY  - JOUR
ID  - 22685
AU  - Zelený, Jiří - Bednárová, Kristína
PY  - 2019
TI  - Reverse Osmosis Water-Based Beverages as a Product Innovation in Gastronomic Facilities: Expert Panelists’ Sensory Evaluation and Generation Y Consumers’ Attitudes
JF  - Economia Agro-Alimentare / Food Economy (SCOPUS)
VL  - 21
IS  - 1
SP  - 49-72
EP  - 49-72
PB  - FrancoAngeli Edizioni
SN  - 11261668
KW  - coffee, hedonic evaluation, tea, triangle test, willingness to pay
UR  - https://www.dropbox.com/s/wttynfrnrwf2poo/EAA_01_2019_Art_Zeleny.pdf?dl=0
N2  - First part of the research explored possible sensory differences of water, coffee and tea made from 1) filtered tap water by reverse osmosis (RO) and 2) tap water with no treatment (NT) evaluated by 6 expert panelists. Second part of the research consisted of survey research in Prague and Bratislava with 436 respondents exploring their attitudes towards RO water-based beverages.
ER  -

ZELENÝ, Jiří a Kristína BEDNÁROVÁ. Reverse Osmosis Water-Based Beverages as a Product Innovation in Gastronomic Facilities: Expert Panelists’ Sensory Evaluation and Generation Y Consumers’ Attitudes. \textit{Economia Agro-Alimentare / Food Economy (SCOPUS)}. Bologna, Italy: FrancoAngeli Edizioni, 2019, roč.~21, č.~1, s.~49-72. ISSN~1126-1668. Dostupné z: https://dx.doi.org/10.3280/ECAG2019-001004.

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