Probiotic foods: Consumer perception and attitudes

International Journal of Food Science and Technology

Volumn 43, Issue 9, 2008, Pages 1577-1580

  Viana, Julia V ^a   Da Cruz, Adriano G ^a   Zoellner, Sidney S ^a   Silva, Ramon ^a   Batista, Aline L D ^a  

^a ESTÁCIO DE SÁ UNIVERSITY   (Brazil)

Author keywords

Consumer; Probiotic

Indexed keywords

EID: 49449110961     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01596.x     Document Type: Article

References (11)

1. Babajimopoulos, M., Fotiadou, E., Alexandridou, E. Nikolaidou, A.I. (2004). Consumer's knowledge on probiotics and consumption of these products in the city of Thessaloniki, Greece. In : Proceedings of the 9th Karlsruhe Nutrition Congress (edited by BFEL, Federal Research Centre for Nutrition and Food). Pp. 24. Karlsruhe, 10-12 October 2004. Karlsruhe : BFEL.
2. Bruhn, J.C., Cotter, A., Garrett, C., Klenk, M. Powtll, C. (2002). Consumer attitudes toward use of probiotic cultures. Journal of Food Science, 67, 1969 1972.
3. Castro, P.R.S. de, Gugliotta, L.M., Ramos, M. da P. P. Ribeiro Junior, J.I. (2002). Hábitos de Consumo de Leite e Derivados na cidade de Viçosa, MG. Revista do Instituto de Laticínios Cândido Tostes, 57, 174 177.
4. Connon, A.M.C., Fletcher, P.L., Cade, J.E., Greenwood, D.C. Pearman, A.D. (2004). Differences in perceptions of functional foods: UK public vs. nutritionists. Nutrition Bulletin, 29, 1 18.
5. Gomes, A.P Malcata, F.X. (1999). Bifidobacterium spp and Lactobacilus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends in Food Science & Technology, 10, 139 157.
6. Gorska-Warsewicz, H. (2003). Novelty products in consumer's opinion. Przemysl-Spozywczy, 57, 34 36.
7. Hyun, C. Shin, H. (1998). Utilization of bovine plasma obtained from a slaughterhouse for economic production of probiotics. Journal of Fermentation and Bioengineering, 86, 34 37.
8. Luckow, T. Delahunty, C. (2004). Consumer acceptance of orange juice containing functional ingredients. Food Research International, 37, 805 814.
9. Margoles, A. Garcia, L. (2003). Characterization of a Bifidobacterium strain wish acquired resistance to cholate: a preliminary study. International Journal of Food Microbiology, 82, 191 198.
10. Triola, M.F. (2005). Introdução a Estatística. 435 pp. São Paulo : LTC.
11. Wang, S.H Ascheri, J.L.R. (1991). Iogurte de soja. Fermentaç ão láctica e avaliação sensorial. Ciência e Tecnologia dos Alimentos, 11, 221 239.