@article{MTMT:1167116,
	title = {Consumer Perception of the Use of High-pressure Processing and Pulsed Electric Field Technologies in Food Production},
	url = {https://m2.mtmt.hu/api/publication/1167116},
	author = {H., BOEL NIELSEN and A. M., SONNE and K. G., GRUNERT and Bánáti, Diána and A., POLLÁK-TÓTH and Lakner, Zoltán and N., VEFLEN OLSEN and T., PAJK ZONTAR and M., PETERMAN},
	doi = {10.1016/j.appet.2008.09.010},
	journal-iso = {APPETITE},
	journal = {APPETITE},
	volume = {52},
	unique-id = {1167116},
	issn = {0195-6663},
	abstract = {The success of new food processing technologies is highly dependent on consumers’ acceptance. The purpose of this paper is to study consumers’ perceptions of two new processing technologies and food products produced by means of these novel technologies. To accomplish this, a qualitative study on consumer attitudes towards high-pressure processing (HPP) and pulsed electric field (PEF) processing of food was carried out. In all 97 adults between 20 and 71 years of age participated in 12 focus groups conducted in Slovenia, Hungary, Serbia, Slovakia, Norway and Denmark using a common guideline. Participants were introduced to the HPP and PEF technologies and then to the effect of the two new technologies on two specific product categories: juice and baby food. The transcribed data was content analysed and the coded data was transformed into diagrams using UCINET 5 and NETDRAW. The results show that consumers perceived the main advantages of HPP and PEF products to be the products’ naturalness, improved taste and their high nutritional value, whereas the main disadvantage was the lack of information about the PEF and HPP products. The results of the participants’ evaluation of the PEF and HPP processes showed that environmental friendliness and the more natural products were seen as the main advantages, while they were concerned about body and health, the higher price of the products, the lack of information about the technologies and a general scepticism. The study also shows that North European participants were a bit more sceptical towards PEF and HPP products than the East European participants.},
	year = {2009},
	eissn = {1095-8304},
	pages = {115-126}
}

@article{MTMT:1998894,
	title = {Characterization and inactivation by thermal and pressure processing of strawberry (Fragaria ananassa) polyphenol oxidase: a kinetic study},
	url = {https://m2.mtmt.hu/api/publication/1998894},
	author = {Dalmadi, István and Rapeanu, G and Van, Loey A and Smout, C and Hendrickx, M},
	journal-iso = {J FOOD BIOCHEM},
	journal = {JOURNAL OF FOOD BIOCHEMISTRY},
	volume = {30},
	unique-id = {1998894},
	issn = {0145-8884},
	year = {2006},
	eissn = {1745-4514},
	pages = {56-76}
}