References
- 5 al día. (2018). Frutas y hortalizas frescas. 5 al día. Retrieved December 27, 2018, from http://www.5aldia.org/
- Arnheim, R. (1974). Art and Visual Perception: A psychology of the crative eye. Los Angeles, California, Berkeley: University of California Press.
- Baumgartner, E., Wiebel, C. B., & Gegenfurtner, K. R. (2013). Visual and haptic representations of material properties. Multisensory Research, 26(5), 429–455. doi:10.1163/22134808-00002429
- Chouinard, P. A., Large, M. E., Chang, E. C., & Goodale, M. A. (2009). Dissociable neural mechanisms for determining the perceived heaviness of objects and the predicted weight of objects during lifting: An fMRI investigation of the size-weight illusion. NeuroImage, 44(1), 200–212. doi:10.1016/j.neuroimage.2008.08.023
- Dembitsky, V. M., Poovarodom, S., Leontowicz, H., Leontowicz, M., Vearasilp, S., Trakhtenberg, S., & Gorinstein, S. (2011). The multiple nutrition properties of some exotic fruits: Biological activity and active metabolites. Food Research International, 44(7), 1671–1701. doi:10.1016/j.foodres.2011.03.003
- Ellis, R. R., & Lederman, S. J. (1999). The material-weight illusion revisited. Perception and Psychophysics, 61(8), 1564–1576. doi:10.3758/BF03213118
- Flanagan, J. R., Wing, A. M., Allison, S., & Spenceley, A. (1995). Effects of surface texture on weight perception when lifting objects with a precision grip. Perception & Psychophysics, 57(3), 282–290. doi:10.3758/BF03213054
- Grohmann, B., Spangenberg, E. R., & Sprott, D. E. (2007). The influence of tactile input on the evaluation of retail product offerings. Journal of Retailing, 83(2), 237–245. doi:10.1016/j.jretai.2006.09.001
- Guinard, J. X., Souchard, A., Picot, M., Rogeaux, M., & Sieffermann, J. M. (1998). Sensory determinants of the thirst-quenching character of beer. Appetite, 31(1), 101–115. doi:10.1006/appe.1998.0165
- Jiminez-Escrig, A., Rincon, M., Pulido, R., & Saura-Calixto, F. (2001). Guava fruit (Psidium guajava L.) as a new source of antioxidant dietary fiber. Journal of Agricultural and Food Chemistry, 49(11), 5489–5493. doi:10.1021/jf010147p
- John, S. M. (2013). Status of Guava. International Journal of Marketing and Technology, 3(1), 157–166.
- Kahn, B. E., & Deng, X. (2010). Efffects on visual weight perceptions of product image locations on packaging. In A. Krishna (Ed.), Sensory marketing: Research on the sensuality of products (pp. 259–278). New York: Routledge, Taylor & Francis.
- Kahn, B. E., & Deng, X. (2010). Effects on visual weight perceptions of product image locations on packaging. Sensory marketing: Research on the sensuality of products (pp. 259–278). doi:10.4324/9780203892060
- Kanwal, N., Randhawa, M. A., & Iqbal, Z. (2016). A review of production. Losses and Processing Technologies of Guava, 04(02), 96–101.
- Klatzky, R. L. (2010). Touch: A gentle tutorial with implications for marketing. In A. Krishna (Ed.), Sensory marketing: Research on the sensuality of products (pp. 33–47). New York: Routledge Taylor & Francis Group. doi:10.4324/9780203892060
- Klatzky, R. L., & Peck, J. (2012). Please touch: Object properties that invite touch. IEEE Transactions on Haptics, 5(2), 139–147. doi:10.1109/TOH.2011.54
- Lawless, H. T., & Heymann, H. (2010). In D. R. Heldman (Ed.), Sensory evaluation of food. Principles and practices (2nd ed.). New York Dordrecht Heidelberg London: Springer.p270.
- Liew Abdullah, A. G., Sulaiman, N. M., Aroua, M. K., & Megat Mohd Noor, M. J. (2007). Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme. Journal of Food Engineering, 81(1), 65–71. doi:10.1016/j.jfoodeng.2006.10.013
- Macagnan, T. F., Da Silva, L. P., & Hecktheuer, L. H. (2016). Dietary fibre: The scientific search for an ideal definition and methodology of analysis, and its physiological importance as a carrier of bioactive compounds. Food Research International, 85, 144–154. doi:10.1016/j.foodres.2016.04.011
- McCook-Russell, K. P., Nair, M. G., Facey, P. C., & Bowen-Forbes, C. S. (2012). Nutritional and nutraceutical comparison of Jamaican Psidium cattleianum (strawberry guava) and Psidium guajava (common guava) fruits. Food Chemistry, 134(2), 1069–1073. doi:10.1016/j.foodchem.2012.03.018
- Ninga, K. A., Sengupta, S., Jain, A., Desobgo, Z. S. C., Nso, E. J., & De, S. (2018). Kinetics of enzymatic hydrolysis of pectinaceous matter in guava juice. Journal of Food Engineering, 221, 158–166. doi:10.1016/j.jfoodeng.2017.10.022
- Nørgaard Olesen, S., & Giacalone, D. (2018). The influence of packaging on consumers’ quality perception of carrots. Journal of Sensory Studies, 33(1), 1–8. doi:10.1111/joss.12310
- Peck, J. (2010). Does Touch Matter. In A. Krishna (Ed.), Sensory marketing: Research on the sensuality of products (pp. 17–30). New York: Routledge Taylor & Francis Group.
- Piqueras-Fiszman, B., & Spence, C. (2011). Crossmodal correspondences in product packaging. Assessing color-flavor correspondences for potato chips (crisps). Appetite, 57(3), 753–757. doi:10.1016/j.appet.2011.07.012
- Piqueras-Fiszman, B., & Spence, C. (2012). The influence of the feel of product packaging on the perception of the oral-somatosensory texture of food. Food Quality and Preference, 26(1), 67–73. doi:10.1016/j.foodqual.2012.04.002
- Quirós-Sauceda, A. E., Palafox-Carlos, H., Sáyago-Ayerdi, S. G., Ayala-Zavala, J. F., Bello-Perez, L. A., Álvarez-Parrilla, E., … González-Aguilar, G. A. (2014). Dietary fiber and phenolic compounds as functional ingredients: Interaction and possible effect after ingestion. Food & Function, 5(6), 1063–1072. doi:10.1039/C4FO00073K
- Rinkenauer, G., Mattes, S., & Ulrich, R. (1999). The surface-weight illusion: On the contribution of grip force to perceived heaviness. Perception and Psychophysics, 61(1), 23–30. doi:10.3758/BF03211946
- Rojas-Garbanzo, C., Zimmermann, B. F., Schulze-Kaysers, N., & Schieber, A. (2017). Characterization of phenolic and other polar compounds in peel and flesh of pink guava (Psidium guajava L. cv. ’Criolla’) by ultra-high performance liquid chromatography with diode array and mass spectrometric detection. Food Research International, 100, 445–453. doi:10.1016/j.foodres.2016.12.004
- Romano, K. R., Rosenthal, A., & Deliza, R. (2015). How do Brazilian consumers perceive a non-traditional and innovative fruit juice? An approach looking at the packaging. Food Research International, 74, 123–130. doi:10.1016/j.foodres.2015.04.033
- Simmonds, G., & Spence, C. (2017). Thinking inside the box: How seeing products on, or through, the packaging influences consumer perceptions and purchase behaviour. Food Quality and Preference, 62, 340–351. doi:10.1016/j.foodqual.2016.11.010
- Spence, C. (2016). Multisensory packaging desing: Color, shape, texture, sound and smell. In P. Burgess (Ed.), Integrating the packaging and product experience in food and beverages. A read-map to consumer satifaction (pp. 1–22). Duxford, UK: Elsevier.
- Streicher, M. C., & Estes, Z. (2016). Multisensory interaction in product choice: Grasping a product affects choice of other seen products. Journal of Consumer Psychology, 26(4), 558–565. doi:10.1016/j.jcps.2016.01.001
- Tu, Y., Yang, Z., & Ma, C. (2015). Touching tastes: The haptic perception transfer of liquid food packaging materials. Food Quality and Preference, 39, 124–130. doi:10.1016/j.foodqual.2014.07.001
- van Rompay, T. J. L., Finger, F., Saakes, D., & Fenko, A. (2017). See me, feel me: Effects of 3D-printed surface patterns on beverage evaluation. Food Quality and Preference, 62(October), 332–339. doi:10.1016/j.foodqual.2016.12.002
- Velasco, C., Woods, A. T., Petit, O., Cheok, A. D., & Spence, C. (2016). Crossmodal correspondences between taste and shape, and their implications for product packaging: A review. Food Quality and Preference, 52(4), 17–26. doi:10.1016/j.foodqual.2016.03.005
- World Health Organization. (2005). Fruit and vegetables for health : report of the Joint FAO/WHO Workshop on Fruit and Vegetables for Health. Kobe, Japan. doi:10.1016/j.icrp.2009.12.007
- Xue, Z., Zeng, X., Koehl, L., & Shen, L. (2016). Interpretation of fabric tactile perceptions through visual features for textile products. Journal of Sensory Studies, 31(2), 143–162. doi:10.1111/joss.12201