Consumer acceptance of high-pressure processing and pulsed-electric field: a review

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 off...

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Veröffentlicht in:	Trends in food science & technology 2010-09, Vol.21 (9), p.464-472
Hauptverfasser:	Olsen, Nina Veflen, Grunert, Klaus G., Sonne, Anne-Mette
Format:	Artikel
Sprache:	eng
Schlagworte:	Acceptance Biological and medical sciences consumer acceptance Food industries food industry Foods Fundamental and applied biological sciences. Psychology high pressure treatment Markets new products Scientists Trends
Online-Zugang:	Volltext
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