Testing consumers’ acceptance for an extra-virgin olive oil with a naturally increased content in polyphenols: The case of ultrasounds extraction

Innovation is fundamental for all agri-food companies to increase competitiveness. Being extra-virgin olive oil (EVOO) a traditional food product (TFP), the main obstacle to innovation is its traditional nature. This study evaluated consumers’ acceptance for an EVOO with a naturally increased conten...

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Bibliographic Details
Main Authors:	L. Roselli, G. Cicia, T. Del Giudice, C. Cavallo, R. Vecchio, V. Carfora, D. Caso, R. Sardaro, D. Carlucci, B. De Gennaro
Format:	Article
Language:	English
Published:	Elsevier 2020-06-01
Series:	Journal of Functional Foods
Subjects:	Traditional food product Clustering of consumers EVOO polyphenols Innovative food products Latent Class Model
Online Access:	http://www.sciencedirect.com/science/article/pii/S175646462030164X

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http://www.sciencedirect.com/science/article/pii/S175646462030164X

Testing consumers’ acceptance for an extra-virgin olive oil with a naturally increased content in polyphenols: The case of ultrasounds extraction

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