کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2098883 | 1082644 | 2010 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Consumer acceptance of high-pressure processing and pulsed-electric field: a review
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
The food industry continuously develops new products and new processing techniques. While food scientists may focus on the technical novelty and applaud the progress of science, consumers are often conservative and sceptical towards changes. The advantages that a new processing technology has to offer, do not necessarily guarantee the success of a product in the market place. Consumer acceptance depends on whether they perceive any specific benefits associated with the product. This review focuses specifically on how high-pressure processing (HPP) and pulsed-electric field (PEF) technologies and products produced by means of these novel technologies are perceived by consumers.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 21, Issue 9, September 2010, Pages 464–472
Journal: Trends in Food Science & Technology - Volume 21, Issue 9, September 2010, Pages 464–472
نویسندگان
Nina Veflen Olsen, Klaus G. Grunert, Anne-Mette Sonne,