<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-8064</journal-id>
<journal-title><![CDATA[Entreciencias: diálogos en la sociedad del conocimiento]]></journal-title>
<abbrev-journal-title><![CDATA[Entreciencias: diálogos soc. conoc.]]></abbrev-journal-title>
<issn>2007-8064</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Escuela Nacional de Estudios Superiores]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-80642018000100001</article-id>
<article-id pub-id-type="doi">10.22201/enesl.20078064e.2018.16.62956</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Valoración por el consumidor de las características hedónicas, nutritivas y saludables del amaranto]]></article-title>
<article-title xml:lang="en"><![CDATA[Consumer assessment of hedonic, nutritional and healthy characteristics of the amaranth]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aragón Gutiérrez]]></surname>
<given-names><![CDATA[Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez Valverde]]></surname>
<given-names><![CDATA[Benito]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Montero Simó]]></surname>
<given-names><![CDATA[María José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Araque Padilla]]></surname>
<given-names><![CDATA[Rafael Ángel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez Barea]]></surname>
<given-names><![CDATA[José Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[Puebla ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[Puebla ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Loyola  ]]></institution>
<addr-line><![CDATA[Andalucía ]]></addr-line>
<country>España</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Loyola  ]]></institution>
<addr-line><![CDATA[Andalucía ]]></addr-line>
<country>España</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad Loyola  ]]></institution>
<addr-line><![CDATA[Andalucía ]]></addr-line>
<country>España</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2018</year>
</pub-date>
<volume>6</volume>
<numero>16</numero>
<fpage>1</fpage>
<lpage>14</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-80642018000100001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-80642018000100001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-80642018000100001&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La finalidad del estudio es conocer en qué medida los consumidores valoran las propiedades sensoriales, hedónicas, nutritivas y saludables de alimentos con alto valor nutritivo, como es el caso del amaranto. El estudio se fundamentó en la teoría del Valor Percibido por el Consumidor (VPC) y para obtener la información se utilizó un cuestionario con preguntas cerradas, aplicado a una muestra de 341 consumidores. Para el análisis estadístico se utilizó un modelo de ecuaciones estructurales. Los resultados obtenidos indican que el precio y la calidad, son los componentes más importantes en la conformación del VPC en el amaranto, en tanto que sus características hedónicas están muy cerca de equipararse con esos dos componentes. La nutrición es la que menos contribuyó a la creación del VPC, y en cuanto a sus propiedades benéficas para la salud, éstas son desconocidas por la mayoría de los encuestados.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The aim of the study is to know the extent to which consumers value the sensory, hedonic, nutritional and healthy properties of foods with high nutritional value such as amaranth. The study was based on the theory of Consumer Perceived Value (CPV). To obtain information, a questionnaire with closed questions was applied to a sample of 341 consumers. For statistical analysis, a structural equation model was used. The results obtained indicate that price and quality are the most important components in CPV regarding amaranth, while its hedonic characteristics are very closely equated with these two components. Nutrition is the characteristic that contributed least to the creation of the CPV, and in terms of its beneficial properties for health, these are unknown by most of the respondents.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[nutrición]]></kwd>
<kwd lng="es"><![CDATA[salud]]></kwd>
<kwd lng="es"><![CDATA[obesidad]]></kwd>
<kwd lng="es"><![CDATA[valor percibido por el consumidor]]></kwd>
<kwd lng="en"><![CDATA[Nutrition]]></kwd>
<kwd lng="en"><![CDATA[health]]></kwd>
<kwd lng="en"><![CDATA[obesity]]></kwd>
<kwd lng="en"><![CDATA[consumer perceived value]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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