Consumers' attitudes towards high pressure freezing of food

British Food Journal

Volumn 109, Issue 10, 2007, Pages 838-851

  Lampila, Piritta ^a   Lähteenmäki, Liisa ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Consumer behaviour; Cross cultural studies; Europe; Food technology; Frozen foods

Indexed keywords

EID: 34848818028     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/00070700710821368     Document Type: Article

References (22)

1. Bäckström, A., Pirttilä-Backman, A.-M. and Tuorila, H. (2003), "Dimensions of novelty: a social representation approach to new foods", Appetite, Vol. 40, pp. 299-307.
2. Braun, R. (2002), "People's concern about biotechnology: some problems and some solutions", Journal of Biotechnology, Vol. 98, pp. 3-8.
3. Butz, P., Needs, E.C., Baron, A., Bayer, O., Geisel, B., Gupta, B., Oltersdorf, U. and Tauscher, B. (2003), "Consumer attitudes to high pressure food processing", Food, Agriculture & Environment, Vol. 1 No. 1, pp. 30-4.
4. Caporale, G. and Monteleone, E. (2004), "Influence of information about manufacturing process on beer acceptability", Food Quality and Preference, Vol. 15, pp. 271-8.
5. Cardello, A.V. (2003), "Consumer concerns and expectations about novel food processing technologies: effects on product liking", Appetite, Vol. 40, pp. 217-33.
6. Da Costa, M.C., Deliza, R., Rosenthal, A., Hedderley, D. and Frewer, L. (2000), "Non conventional technologies and impact on consumer behaviour", Trends in Food Science & Technology, Vol. 11, pp. 188-93.
7. Deliza, R., Rosenthal, A. and Silva, A.L.S. (2003), "Consumer attitude towards information on non conventional technology", Trends in Food Science & Technology, Vol. 14, pp. 43-9.
8. Deliza, R., Rosenthal, A., Abadio, F.B.D., Silva, C.H.O. and Castillo, C. (2005), "Application of high pressure technology in the fruit juice processing: benefits perceived by consumers", Journal of Food Engineering, Vol. 67, pp. 241-6.
9. Frewer, L.J., Howard, C. and Shepherd, R. (1996), "The influence of realistic product exposure on attitudes towards genetic engineering of food", Food Quality and Preference, Vol. 7 No. 1, pp. 61-7.
10. Frewer, L.J., Howard, C., Hedderley, D. and Shepherd, R. (1997), "Consumer attitudes towards different food processing technologies used in cheese production - the influence of consumer benefit", Food Quality and Preference, Vol. 8 No. 4, pp. 271-80.
11. Goldsmith, R.E. and Flynn, L.R. (1992), "Identifying innovators in consumer product markets", European Journal of Marketing, Vol. 26 No. 12, pp. 42-55.
12. Goldsmith, R.E. and Hofacker, C. (1999), "Domain-specific innovativeness: DSI", in Bearden, W.O. and Netemeyer, R.G. (Eds), Handbook of Marketing Scales, Multi-Item Measures for Marketing and Consumer Behavior Research, Sage Publications, London, pp. 86-7.
13. Gregory, R., Slovic, P. and Flynn, J. (1996), "Risk perceptions, stigma, and health policy", Health & Place, Vol. 2 No. 4, pp. 213-20.
14. Guerrero-Beltrán, J.A., Barbosa-Cánovas, G.V. and Swanson, B.G. (2005), "High hydrostatic pressure processing of fruit and vegetable products", Food Reviews International, Vol. 21, pp. 411-25.
15. Hugas, M., Garriga, M. and Monfort, J.M. (2002), "New mild technologies in meat processing: high pressure as a model technology", Meat Science, Vol. 62, pp. 359-71.
16. Huotilainen, A., Pirttilä-Backman, A-M. and Tuorila, H. (2005), "How innovativeness relates to social representation of new foods and to the willingness to try and use such foods", Food Quality and Preference, Vol. 17 No. 5, pp. 353-61.
17. Lähteenmäki, L., Grunert, K., Ueland, Ø., Åström, A., Arvola, A. and Bech-Larsen, T. (2002), "Acceptability of genetically modified cheese presented as real product alternative", Food Quality and Preference, Vol. 13, pp. 523-33.
18. Millar, K.M., Tomkins, S.M., White, R.P. and Mepham, T.B. (2002), "Consumer attitudes to the use of two dairy technologies", British Food Journal, Vol. 104 No. 1, pp. 31-44.
19. Moses, V. (1999), "Biotechnology products and European consumers", Biotechnology Advances, Vol. 17, pp. 647-78.
20. Roininen, K., Lähteenmäki, L. and Tuorila, H. (1999), "Quantification of consumer attitudes to health and hedonic characteristics of foods", Appetite, Vol. 33, pp. 71-88.
21. San Martin, M.R., Barbosa-Cánovas, G.V. and Swanson, B.G. (2002), "Food processing by high hydrostatic pressure", Critical Reviews in Food Science and Nutrition, Vol. 42 No. 6, pp. 627-45.
22. Torres, J.A. and Velazquez, G. (2005), "Commercial opportunities and research challenges in the high pressure processing of foods", Journal of Food Engineering, Vol. 67, pp. 95-112.