TY  - JOUR
AU  - H., BOEL NIELSEN
AU  - A. M., SONNE
AU  - K. G., GRUNERT
AU  - Bánáti, Diána
AU  - A., POLLÁK-TÓTH
AU  - Lakner, Zoltán
AU  - N., VEFLEN OLSEN
AU  - T., PAJK ZONTAR
AU  - M., PETERMAN
TI  - Consumer Perception of the Use of High-pressure Processing and Pulsed Electric Field Technologies in Food Production
JF  - APPETITE
J2  - APPETITE
VL  - 52
PY  - 2009
IS  - 1
SP  - 115
EP  - 126
PG  - 12
SN  - 0195-6663
DO  - 10.1016/j.appet.2008.09.010
UR  - https://m2.mtmt.hu/api/publication/1167116
ID  - 1167116
AB  - 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.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Dalmadi, István
AU  - Rapeanu, G
AU  - Van, Loey A
AU  - Smout, C
AU  - Hendrickx, M
TI  - Characterization and inactivation by thermal and pressure processing of strawberry (Fragaria ananassa) polyphenol oxidase: a kinetic study
JF  - JOURNAL OF FOOD BIOCHEMISTRY
J2  - J FOOD BIOCHEM
VL  - 30
PY  - 2006
SP  - 56
EP  - 76
PG  - 21
SN  - 0145-8884
UR  - https://m2.mtmt.hu/api/publication/1998894
ID  - 1998894
LA  - English
DB  - MTMT
ER  -