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.
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Popa, M.E., Popa, A. (2012). Consumer Behavior: Determinants and Trends in Novel Food Choice. In: McElhatton, A., do Amaral Sobral, P. (eds) Novel Technologies in Food Science. Integrating Food Science and Engineering Knowledge into the Food Chain, vol 7. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-7880-6_6
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