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Consumer Behavior: Determinants and Trends in Novel Food Choice

Chapter
Part of the Integrating Food Science and Engineering Knowledge into the Food Chain book series (ISEKI-Food, volume 7)

Abstract

In recent years, several food technologies emerged giving rise to new products on the market. These so called novel foods are based on sound scientific research, but their success on the market depends on how they are perceived by the actors in the food supply chain, and especially by consumers. Thus, the aim of this chapter is to provide of review determinants and trends in consumer food choice regarding the following novel food technologies: biotechnology, food fortification (functional food), ultra high pressure, pulsed electric field, food irradiation, ohmic treatment, and nanotechnology.

Keywords

Functional Food Food Choice Pulse Electric Field Food Technology Health Claim 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2012

Authors and Affiliations

  1. 1.University of Agronomic Sciences and Veterinary Medicine BucharestBucharestRomania

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