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| Asioli, Daniele; Rocha, Carlos H.; Wongprawmas, R.; Popa, Mona Elena; Gogus, Fahrettin; Almli Lengaard, Valerie. |
| Non-thermal food processing technologies are becoming more important in the organic food sector because, beyond preserving the organic feature, they could offer organic products with additional benefits in terms of enhanced nutritional content and healthiness as well as better sensory properties that could satisfy the more complex demands of organic consumers. Berries have a well-known health benefits and show increasing market shares in European markets while dehydration can increase the food convenience in terms of extended shelf-life. This study investigates for the first time organic consumers' stated preferences, attitudes and individual differences for a non-thermal organic processing technology. Specifically, we investigated consumers' preferences... |
| Tipo: Journal paper |
Palavras-chave: Community development Processing; Packaging and transportation Markets and trade Biodiversity and ecosystem services Norway Romania Countries and regions Europe. |
| Ano: 2018 |
URL: http://orgprints.org/34145/1/j.foodres.2018.11.037 |
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| Canavari, Maurizio; Asioli, Daniele; Bendini, Alessandra; Cantore, Nicola; Gallina Toschi, Tullia; Spiller, Achim; Obermowe, Tim; Buchecker, Kirsten; Lohmann, Mark. |
| Organic food’s initial attraction to the public was that it was perceived to be healthier and tastier, but scientists and policy makers have mainly stressed the benefits to the environment of organic and sustainable farming. Scientific support for marketing actions addressed to those who want to be healthier and who want to enjoy better taste, and are willing to pay more for these benefits is scarce. Past research has produced little clear evidence about the importance of sensory characteristics such as taste, smell, appearance etc in consumers’ preferences with regard to organic food. The Ecropolis project, funded by the E.U., was set up with the aim of investigating the role of the senses in consumers’ preferences regarding organic food, and leading to... |
| Tipo: Report |
Palavras-chave: Consumer issues; Quality and evaluation of inputs. |
| Ano: 2009 |
URL: http://orgprints.org/17208/2/deliverable_1_2_sensory_literature.pdf |
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