ArticleFoods (Basel, Switzerland)2022
Consumer Attitudes towards Food Preservation Methods.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
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- Cross-Cultural Adaptation and Validation of the Turkish Form of the Awareness Scale on Consumption of Irradiated Foods (ASCIF).Foods (Basel, Switzerland) · 2026Article
- Biocontrol of Mycotoxin-Producing Fungi by Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2026Review
- Exploring Ozonated Vegetable Oils as Antimicrobial and Functional Agents in Food Systems: A Systematic Narrative Review.Foods (Basel, Switzerland) · 2026Review
- Integrated Evaluation ofInternational journal of molecular sciences · 2026Article
- Systematic Review and Meta-Analysis of Quality Claims Associated with Fresh Pet Food: Evaluating Scientific Evidence for Additives, Ingredient Quality, and Effects of Processing in Pet Nutrition.Animals : an open access journal from MDPI · 2025Review
- How Argentinian Consumers Perceive the Safety of Irradiated Foods.Foods (Basel, Switzerland) · 2024Article
- Investigating the Synergistic Effects of Carvacrol and Citral-Edible Polysaccharide-Based Nanoemulgels on Shelf Life Extension of Chalkidiki Green Table Olives.Gels (Basel, Switzerland) · 2024Article
- Raffinocyclicin is a novel plasmid-encoded circular bacteriocin produced byApplied and environmental microbiology · 2024Article
- Essential Oil Nanoemulsions-A New Strategy to Extend the Shelf Life of Smoothies.Foods (Basel, Switzerland) · 2024Review
- Comparison of autoclaving and γ-radiation impact on four spices aroma profiles and microbial load using HS-SPME GC-MS and chemometric tools.Scientific reports · 2024Article
- Is There a Convergence between the Food Classification Adopted by Food-Based Dietary Guidelines and Food Science and Technology?Foods (Basel, Switzerland) · 2023Review
- Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese.Antioxidants (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
The development and scope of using various food preservation methods depends on the level of consumers' acceptance. Despite their advantages, in the case of negative attitudes, producers may limit their use if it determines the level of sales. The aim of this study was to evaluate the perception of seven different food processing methods and to identify influencing factors, such as education as well as living area and, at the same time, to consider whether consumers verify this type of information on the labels. Additionally, the study included the possibility of influencing consumer attitudes by using alternative names for preservation methods, on the example of microwave treatment. The results showed that conventional heat treatments were the most preferred preservation methods, whereas preservatives, irradiation, radio waves and microwaves were the least favored, suggesting that consumers dislike methods connected with "waves" to a similar extent as their dislike for preservatives. The control factors proved to significantly modify the evaluation of the methods. The analysis of alternative names for microwave treatment showed that "dielectric heating" was significantly better perceived. These research findings are important as the basis for understanding consumer attitudes. Implications for business and directions of future research are also indicated.
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