The Experts below are selected from a list of 75909 Experts worldwide ranked by ideXlab platform
Arne Elias - One of the best experts on this subject based on the ideXlab platform.
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Consumer attitudes about electric cars pricing analysis and policy implications
Transportation Research Part A-policy and Practice, 2014Co-Authors: Paul D Larson, Jairo Viafara, Robert V Parsons, Arne EliasAbstract:As electric vehicles (EVs) become more readily available, sales will depend on Consumers’ interest and understanding. A survey of Consumer attitudes on electric cars was conducted in Manitoba from late 2011 to early 2012. It utilizes two price assessment methods. The van Westendorp price sensitivity method (PSM) shows the acceptable price range for EVs to be $22,000–27,500. This range closely matches average price range for sales of conventional cars during the same period. The willingness-to-pay method reveals Consumers are unwilling to pay large premiums for EVs, even when given information on future fuel savings. A Consumer Group with experience or exposure to EVs is somewhat different. Nearly 25% of these people are willing to pay a premium of up to $10,000. Different interpretations can be drawn from these responses, calling for further research. An apparent policy opportunity involves Consumer education to enhance knowledge and facilitate EV purchase decisions. Survey results also support the hypothesis that EV rollout has focused too much on technology, and not enough on Consumers.
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Consumer attitudes about electric cars pricing analysis and policy implications
Transportation Research Part A-policy and Practice, 2014Co-Authors: Paul D Larson, Jairo Viafara, Robert V Parsons, Arne EliasAbstract:As electric vehicles (EVs) become more readily available, sales will depend on Consumers’ interest and understanding. A survey of Consumer attitudes on electric cars was conducted in Manitoba from late 2011 to early 2012. It utilizes two price assessment methods. The van Westendorp price sensitivity method (PSM) shows the acceptable price range for EVs to be $22,000–27,500. This range closely matches average price range for sales of conventional cars during the same period. The willingness-to-pay method reveals Consumers are unwilling to pay large premiums for EVs, even when given information on future fuel savings. A Consumer Group with experience or exposure to EVs is somewhat different. Nearly 25% of these people are willing to pay a premium of up to $10,000. Different interpretations can be drawn from these responses, calling for further research. An apparent policy opportunity involves Consumer education to enhance knowledge and facilitate EV purchase decisions. Survey results also support the hypothesis that EV rollout has focused too much on technology, and not enough on Consumers.
Sandor Tomoskozi - One of the best experts on this subject based on the ideXlab platform.
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effect of aleurone rich flour on composition cooking textural and sensory properties of pasta
Lwt - Food Science and Technology, 2014Co-Authors: Attila Bagdi, B Toth, R Lőrincz, Sz Szendi, Attila Gere, Zoltan Kokai, Laszlo Sipos, Sandor TomoskoziAbstract:Abstract The bread making potential of a recently developed, large-scale produced, wheat aleurone-rich flour (ARF) was examined in a laboratory-scale bread model product. Blends of wheat flour and ARF were examined. ARF was suitable for bread making; it improved the nutritional balance of bread compared to wheat flour (WF). The AB (aleurone-rich flour made bread) product contained considerably less available carbohydrate (25.8 versus 43.52 g/100 g), while contained higher amount of crude protein (13.26 versus 8.04 g/100 g), crude fat (1.03 versus 0.07 g/100g), ash (2.38 versus 0.98 g/100 g), dietary fibre (10.62 versus 2.84 g/100 g), and total arabinoxylan (5.44 versus 1.89 g/100g) than white bread (WB). AB had higher dietary fibre content and lower available carbohydrate content than whole-meal bread. ARF addition considerably modified the bread quality: reduced loaf size, altered appearance and texture, darker crumb, more intense odour and flavour were observed. AB acceptability was similar to WB acceptability in the selected target Consumer Group. Penalty analysis showed that the too intense odour, flavour, and bitter taste and the too weak sweet taste affected negatively the AB's acceptability. These negative properties could be eliminated with WF addition; the optimal blending ratio was between 40% and 100%.
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effect of aleurone rich flour on composition baking textural and sensory properties of bread
Lwt - Food Science and Technology, 2014Co-Authors: Attila Bagdi, B Toth, R Lőrincz, Sz Szendi, Attila Gere, Zoltan Kokai, Laszlo Sipos, Sandor TomoskoziAbstract:Abstract The bread making potential of a recently developed, large-scale produced, wheat aleurone-rich flour (ARF) was examined in a laboratory-scale bread model product. Blends of wheat flour and ARF were examined. ARF was suitable for bread making; it improved the nutritional balance of bread compared to wheat flour (WF). The AB (aleurone-rich flour made bread) product contained considerably less available carbohydrate (25.8 versus 43.52 g/100 g), while contained higher amount of crude protein (13.26 versus 8.04 g/100 g), crude fat (1.03 versus 0.07 g/100g), ash (2.38 versus 0.98 g/100 g), dietary fibre (10.62 versus 2.84 g/100 g), and total arabinoxylan (5.44 versus 1.89 g/100g) than white bread (WB). AB had higher dietary fibre content and lower available carbohydrate content than whole-meal bread. ARF addition considerably modified the bread quality: reduced loaf size, altered appearance and texture, darker crumb, more intense odour and flavour were observed. AB acceptability was similar to WB acceptability in the selected target Consumer Group. Penalty analysis showed that the too intense odour, flavour, and bitter taste and the too weak sweet taste affected negatively the AB's acceptability. These negative properties could be eliminated with WF addition; the optimal blending ratio was between 40% and 100%.
Paul D Larson - One of the best experts on this subject based on the ideXlab platform.
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Consumer attitudes about electric cars pricing analysis and policy implications
Transportation Research Part A-policy and Practice, 2014Co-Authors: Paul D Larson, Jairo Viafara, Robert V Parsons, Arne EliasAbstract:As electric vehicles (EVs) become more readily available, sales will depend on Consumers’ interest and understanding. A survey of Consumer attitudes on electric cars was conducted in Manitoba from late 2011 to early 2012. It utilizes two price assessment methods. The van Westendorp price sensitivity method (PSM) shows the acceptable price range for EVs to be $22,000–27,500. This range closely matches average price range for sales of conventional cars during the same period. The willingness-to-pay method reveals Consumers are unwilling to pay large premiums for EVs, even when given information on future fuel savings. A Consumer Group with experience or exposure to EVs is somewhat different. Nearly 25% of these people are willing to pay a premium of up to $10,000. Different interpretations can be drawn from these responses, calling for further research. An apparent policy opportunity involves Consumer education to enhance knowledge and facilitate EV purchase decisions. Survey results also support the hypothesis that EV rollout has focused too much on technology, and not enough on Consumers.
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Consumer attitudes about electric cars pricing analysis and policy implications
Transportation Research Part A-policy and Practice, 2014Co-Authors: Paul D Larson, Jairo Viafara, Robert V Parsons, Arne EliasAbstract:As electric vehicles (EVs) become more readily available, sales will depend on Consumers’ interest and understanding. A survey of Consumer attitudes on electric cars was conducted in Manitoba from late 2011 to early 2012. It utilizes two price assessment methods. The van Westendorp price sensitivity method (PSM) shows the acceptable price range for EVs to be $22,000–27,500. This range closely matches average price range for sales of conventional cars during the same period. The willingness-to-pay method reveals Consumers are unwilling to pay large premiums for EVs, even when given information on future fuel savings. A Consumer Group with experience or exposure to EVs is somewhat different. Nearly 25% of these people are willing to pay a premium of up to $10,000. Different interpretations can be drawn from these responses, calling for further research. An apparent policy opportunity involves Consumer education to enhance knowledge and facilitate EV purchase decisions. Survey results also support the hypothesis that EV rollout has focused too much on technology, and not enough on Consumers.
Iwona Kihlberg - One of the best experts on this subject based on the ideXlab platform.
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Different liking but similar healthiness perceptions of rye bread among younger and older Consumers in Sweden
Food Quality and Preference, 2017Co-Authors: Pernilla Sandvik, Ingela Marklinder, Margaretha Nydahl, Tormod Næs, Iwona KihlbergAbstract:Abstract Rye breads, especially those with a chewy texture and sour flavor, have shown several health benefits but their consumption is lower among younger Consumers than older. This study explores liking of commercial rye bread in younger and older Consumers in relation to socio-demographics, childhood bread-eating habits and food choice motives. Further, sensory attributes are explored in relation to the Consumers’ concepts of a rye bread and healthiness in bread. Nine commercial rye breads, previously profiled by descriptive sensory analysis were tasted by 225 younger (18–44 years) and 173 older (45–80 years) Consumers. Internal preference mappings by principal component regression for each age Group showed low liking for rye bread with a chewy texture and sour flavor in the younger Consumer Group. Based on the preference mappings, the age Groups were separately clustered. Associations between clusters and background variables were studied using discriminant partial least squares regression. Liking of rye bread with a chewy texture and sour flavor in the younger Consumer Group was associated with e.g., more education, females, childhood bread consumption and the food choice motive health . In the older Consumer Group, it was related to e.g., more education and childhood bread consumption. Partial least squares regression 1 showed that the combination of sensory attributes such as a light color and soft texture led to the perception of bread being less healthy and not a rye bread, and a dark brown color, chewy texture, sour and bitter flavor to the perception of a healthier bread and rye bread .
Attila Bagdi - One of the best experts on this subject based on the ideXlab platform.
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effect of aleurone rich flour on composition cooking textural and sensory properties of pasta
Lwt - Food Science and Technology, 2014Co-Authors: Attila Bagdi, B Toth, R Lőrincz, Sz Szendi, Attila Gere, Zoltan Kokai, Laszlo Sipos, Sandor TomoskoziAbstract:Abstract The bread making potential of a recently developed, large-scale produced, wheat aleurone-rich flour (ARF) was examined in a laboratory-scale bread model product. Blends of wheat flour and ARF were examined. ARF was suitable for bread making; it improved the nutritional balance of bread compared to wheat flour (WF). The AB (aleurone-rich flour made bread) product contained considerably less available carbohydrate (25.8 versus 43.52 g/100 g), while contained higher amount of crude protein (13.26 versus 8.04 g/100 g), crude fat (1.03 versus 0.07 g/100g), ash (2.38 versus 0.98 g/100 g), dietary fibre (10.62 versus 2.84 g/100 g), and total arabinoxylan (5.44 versus 1.89 g/100g) than white bread (WB). AB had higher dietary fibre content and lower available carbohydrate content than whole-meal bread. ARF addition considerably modified the bread quality: reduced loaf size, altered appearance and texture, darker crumb, more intense odour and flavour were observed. AB acceptability was similar to WB acceptability in the selected target Consumer Group. Penalty analysis showed that the too intense odour, flavour, and bitter taste and the too weak sweet taste affected negatively the AB's acceptability. These negative properties could be eliminated with WF addition; the optimal blending ratio was between 40% and 100%.
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effect of aleurone rich flour on composition baking textural and sensory properties of bread
Lwt - Food Science and Technology, 2014Co-Authors: Attila Bagdi, B Toth, R Lőrincz, Sz Szendi, Attila Gere, Zoltan Kokai, Laszlo Sipos, Sandor TomoskoziAbstract:Abstract The bread making potential of a recently developed, large-scale produced, wheat aleurone-rich flour (ARF) was examined in a laboratory-scale bread model product. Blends of wheat flour and ARF were examined. ARF was suitable for bread making; it improved the nutritional balance of bread compared to wheat flour (WF). The AB (aleurone-rich flour made bread) product contained considerably less available carbohydrate (25.8 versus 43.52 g/100 g), while contained higher amount of crude protein (13.26 versus 8.04 g/100 g), crude fat (1.03 versus 0.07 g/100g), ash (2.38 versus 0.98 g/100 g), dietary fibre (10.62 versus 2.84 g/100 g), and total arabinoxylan (5.44 versus 1.89 g/100g) than white bread (WB). AB had higher dietary fibre content and lower available carbohydrate content than whole-meal bread. ARF addition considerably modified the bread quality: reduced loaf size, altered appearance and texture, darker crumb, more intense odour and flavour were observed. AB acceptability was similar to WB acceptability in the selected target Consumer Group. Penalty analysis showed that the too intense odour, flavour, and bitter taste and the too weak sweet taste affected negatively the AB's acceptability. These negative properties could be eliminated with WF addition; the optimal blending ratio was between 40% and 100%.