Consumer acceptance of high-pressure processing and pulsed-electric field: A review

Trends in Food Science and Technology

Volumn 21, Issue 9, 2010, Pages 464-472

  Olsen, Nina Veflen ^a   Grunert, Klaus G ^b   Sonne, Anne Mette ^b  

^a NOFIMA   (Norway)

^b AARHUS UNIVERSITY   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

CONSUMER ACCEPTANCE; FOOD INDUSTRIES; MARKET PLACE; NEW PRODUCT; PROCESSING TECHNIQUE; PROCESSING TECHNOLOGIES;

ELECTRIC FIELDS;

EID: 77956616335     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2010.07.002     Document Type: Review

References (36)

1. Ajzen I. The theory of planned behavior. Organizational Behavior and Human Decision Processes 1991, 50:179-211.
2. Bandura A. Self-efficacy: The exercise of control 1997, W.H. Freeman, New York.
3. Bredahl L. Determinants of consumer attitudes and purchase intentions with regard to genetically modified foods: results of a cross-national survey. Journal of Consumer Policy 2001, 24:23-61.
4. Butz P., Needs E.C., Baron A., Bayer O., Geisel B., Gupta B., et al. Consumer attitudes to high pressure food processing. Food, Agriculture & Environment 2003, 1(1):30-34.
5. Cardello A.V. Consumer concerns and expectations about novel food processing technologies: effects on product liking. Appetite 2003, 40:217-233.
6. Cardello A.V., Schutz H.G., Lesher L.L. Consumer perceptions of food processed by innovative and emerging technologies: a conjoint analytic study. Innovative Food Science and Emerging Technologies 2007, 8:73-83.
7. Chern, W, Kaneko, N, & Tarakcioglu, G.B. (2008). Willingness to pay for PEF-processed orange juice: evidence from an auction experiment. In: 2003 Annual meeting, July 27-30, Montreal, Canada, Agricultural and Applied Economics Associations.
8. Converse P.E. Attitudes and non-attitudes: continuation of a dialogue. The quantitative analysis of social problems 1970, 168-189. Addison-Wesley, Reading, MA. E.R. Tufte (Ed.).
9. Cook A.J., Keer G.N., Moore K. Attitudes and intentions towards purchasing GM food. Journal of Economic Psychology 2002, 23:557-572.
10. Cox D.N., Evans G. Construction and validation of a psychometric scale to measure consumers' fears of novel food technologies: the food technology neophobia scale. Food Quality and Preference 2008, 19:704-710.
11. Deliza R., Rosenthal A., Abadio F.B.D., Silva A.L.S., Carlos H.O., Castillo C. Application of high pressure technology in the fruit juice processing: benefits perceived by consumers. Journal of Food Engineering 2005, 67:241-246.
12. Deliza R., Rosenthal A., Silva A.L.S. Consumer attitude towards information on non conventional technology. Trends in Food Science and Technology 2003, 14:43-49.
13. Fishbein M.A. An investigation of the relationships between beliefs about an object and the attitude toward that object. Human Relations 1963, 16:233-239.
14. Frewer L.J., Howard C., Hedderley D., Shepherd R. Consumer attitudes towards different food-processing technologies used in cheese production - the influence on consumer benefit. Food Quality and Preference 1997, 8:271-280.
15. Gaskell G., Allum N., Wagner W., Kronberger N., Torgersen H., Hampel J., et al. GM foods and the misperception of risk perception. Risk Analysis 2004, 24:185-194.
16. Grunert K.G. Means-end chains - a means to which end?. Marketing - Journal of Research and Management 2010, 1:41-49.
17. Grunert K., Bech-Larsen T., Lähteemäki L., Ueland Ø., Åström A. Attitudes towards the use of GMOs in food production and their impact on buying intention: the role of positive sensory experience. Agribusiness 2004, 20:95-107.
18. Hayes D.J., Fox J.A., Shogren J.F. Experts and activists: how information affects the demand for food irradiation. Food Policy 2002, 27:185-193.
19. Henson S. Demand-side constraints on the introduction of new food technologies: the case of food irradiation. Food Policy 1995, 20(2):111-127.
20. Indrawati O., Lille M., Van Loey A., Hendrickx M. Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review. Trends in Food Science and Technology 2008, 19(6):320-328.
21. Indrawati O., Plancken L., Van Loey A., Hendrickx M. Does high pressure processing influence nutritional aspects of plant based food systems?. Trends in Food Science and Technology 2008, 19(6):300-308.
22. Lampila P., Lähteenmäki L. Consumers' attitudes towards high pressure freezing of food. British Food Journal 2007, 109(10):838-851.
23. Lyndhurst B. An evidence review of public attitudes to emerging food technologies March 2009, Social Science Research Unit, Food Standards Agency.
24. Mireaux M., Cox D.N., Cotton A., Evans G. An adaptation of repertory grid methodology to evaluate Australian consumers' perception of food products produced by novel technologies. Food Quality and Preference 2007, 18:834-848.
25. Nayga R.M., Poghosyan A., Nichols J.P. Will consumers accept irradiated food products?. International Journal of Consumer Studies 2004, 28:178-185.
26. Nielsen H., Sonne A.M., Grunert K.G., Banati D., Pollák-Tóth A., Lakner Z., et al. Consumer perception of the use of high-pressure processing and pulsed electric field technologies in food production. Appetite 2009, 52(1):115-126.
27. Olsen, N. V., Menichelli, E., Grunert, K. G., Sonne, A. M., Szabó, E., Bánáti, D., et al. Choice probability for apple juice based on novel processing techniques: investigating the choice relevance of means-end-chains. Food Quality and Preference, in press.
28. Ronteltap A., van Trijp J.C.M., Renes R.J., Frewer L.J. Consumer acceptance of technology-based food innovations: lessons for the future of nutrigenomics. Appetite 2007, 49:1-17.
29. Scholderer J. Verbraucher und Grüne Gentechnik: Mechanismen der Ablehnung und ihre Änderungsresistenz. Biotechnologie in gesellschaftlicher Deutung 2008, 203-225. Deutscher Universitäts-Verlag, Munich. R.J. Busch, G. Prütz (Eds.).
30. Scholderer J., Frewer L.F. The biotechnology communication paradox: experimental evidence and the need for a new strategy. Journal of Consumer Policy 2003, 26:125-157.
31. Siegrist M. The influence of trust and perceptions of risks and benefits on the acceptance of gene technology. Risk Analysis 2000, 20:195-203.
32. Slovic P. Perception of risk. Science 1987, 236(4799):280-285.
33. Soliva-Fortuny R., Balasa A., Knorr D., Martín-Belloso O. Effects of pulsed electric fields on bioactive compounds in food: a review. Trends in Food Science & Technology 2009, 20:544-556.
34. Sondergaard H.A., Grunert K.G., Scholderer J. Consumer attitudes to enzymes in food production. Trends in Food Science and Technology 2005, 16:466-474.
35. Sonne, A.-M., Grunert, K. G., Olsen, N. V., Granli, B.-S., Banati, D, Póllak-Tóth A-M, et al. Consumer perception of HPP and PEF food products. British Food Journal, in press.
36. Walther E., Nagengast B., Trasselli C. Evaluative conditioning in social psychology: facts and speculations. Cognition and Emotion 2005, 19:175-196.