What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound?

Are improvements in convenience good enough for consumers to prefer new food processing technologies?

(2021) Dolores Garrido et al.   Agribusiness

Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation

(2021) Mariana M Delorme et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Application of UV-C light to improve safety and overall quality of fish: A systematic review and meta-analysis

(2021) Maria Lúcia G. Monteiro et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish

(2020) Denes K. A. Rosario et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The impact of innovation-related perception on consumer acceptance of food innovations – Development of an integrated framework of the consumer acceptance process

(2020) Levke Albertsen et al.   FOOD QUALITY AND PREFERENCE

The Link between the Consumer and the Innovations in Food Product Development

(2020) Raquel P. F. Guiné et al.   Foods

UVC radiation for food safety: An emerging technology for the microbial disinfection of food products

(2020) Harpreet Singh et al.   CHEMICAL ENGINEERING JOURNAL

Effect of labelling fresh cultivated blueberry products with information about irradiation technologies and related benefits on Finnish, German, and Spanish consumers’ product acceptance

(2020) Angelos Balatsas-Lekkas et al.   FOOD CONTROL

Chemical, physical, and sensory changes in rice subjected to UV-C radiation and its acceptability to rice weevil Sitophilus oryzae (L.) (Coleoptera: Curculionidae) and humans

(2020) Caroline Lambrecht Dittgen et al.   JOURNAL OF STORED PRODUCTS RESEARCH

Advances in application of ultrasound in food processing: A review

(2020) Nitya Bhargava et al.   ULTRASONICS SONOCHEMISTRY

European Consumers’ Perceptions and Attitudes towards Non-Thermally Processed Fruit and Vegetable Products

(2020) Xiao Song et al.   Foods

What's in a name? Consumer perceptions of in vitro meat under different names

(2019) Christopher J. Bryant et al.   APPETITE

Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits

(2019) Cristina Proserpio et al.   Foods

Brazilian consumer's perception of food processing technologies: A case study with fruit juice

(2019) Inayara Beatriz Araujo Martins et al.   FOOD RESEARCH INTERNATIONAL

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit ( Cydonia oblonga Mill.)

(2019) Gulcin Yildiz et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Application of ultrasound technology in processing of ready-to-eat fresh food: A review

(2019) Fengying Chen et al.   ULTRASONICS SONOCHEMISTRY

Consumers' food safety risk perceptions and willingness to pay for fresh-cut produce with lower risk of foodborne illness

(2018) Heyao Yu et al.   FOOD CONTROL

Consumers' willingness to buy innovative traditional food products: The case of extra-virgin olive oil extracted by ultrasound

(2018) Luigi Roselli et al.   FOOD RESEARCH INTERNATIONAL

Perceived naturalness and evoked disgust influence acceptance of cultured meat

(2018) Michael Siegrist et al.   MEAT SCIENCE

Acceptance of Food Technologies, Perceived Values and Consumers’ Expectations towards Bread. A Survey among Polish Sample

(2018) Marta Sajdakowska et al.   Sustainability

Principles and recent applications of novel non-thermal processing technologies for the fish industry—a review

(2018) Yi-Ming Zhao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice

(2017) Rana Muhammad Aadil et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Dietary Behaviors Among Young and Older Adults in Brazil

(2017) Ilana Nogueira Bezerra et al.   Journal of Nutrition Health & Aging

Consumers’ conceptualization of ultra-processed foods

(2016) Gastón Ares et al.   APPETITE

Impact of terminology on consumer acceptance of emerging technologies through the example of PEF technology

(2015) Henry Jaeger et al.   Innovative Food Science & Emerging Technologies

Food technology neophobia and consumer attitudes toward foods produced by new and conventional technologies: A case study in Brazil

(2015) Márcia C.T.R. Vidigal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comment analysis of consumer’s likes and dislikes as an alternative tool to preference mapping. A case study on apples

(2011) R. Symoneaux et al.   FOOD QUALITY AND PREFERENCE

Perception of traditional food products in six European regions using free word association

(2009) Luis Guerrero et al.   FOOD QUALITY AND PREFERENCE