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Consumers' beliefs, attitudes and intentions towards genetically modified foods, based on the 'perceived safety vs. benefits' perspective
(2005)
It has been repeatedly claimed that the application of genetic engineering in the field of agricultural and food production is both beneficial and advantageous. However, biotechnology is developing in an environment where ...
Health and environmental consciousness: Greek consumers' attitudes toward the organic, HACCP and ISO14000 certifications on food
(2003)
A serious diversification of Greek consumers' food buying behavior can be observed during the last decade. Following similar trends worldwide, an important percentage of Greek consumers have been oriented to quality food ...
Irradiation of Fruits and Vegetables
(2010)
Several studies have shown an association between a high consumption of vegetables and fruits and low incidences of certain chronic diseases. With the increasing demand for fresh fruits and vegetables, as well as market ...
Irradiation of Cereals
(2010)
Cereal grains have attracted widespread attention as a means of achieving better nutrition and health protection. Cereal meals are recommended as a good source of fiber, and production and consumption of various meals based ...
A comprehensive review of the implementation of hazard analysis critical control point (HACCP) to the production of flour and flour-based products
(2005)
The production of flour and semolina and their ensuing products, such as bread, cake, spaghetti, noodles, and cornflakes, is of major importance, because these products constitute some of the main ingredients of the human ...