Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.8
5.2
Journals
Foods
Special Issues
Factors Influencing Public Acceptance of Innovative Food Technologies and Products
share announcement

Factors Influencing Public Acceptance of Innovative Food Technologies and Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".

Deadline for manuscript submissions: 30 November 2024 | Viewed by 2744

Special Issue Editors

Dr. Christine Coker

E-Mail Website
Guest Editor
Coastal Research and Extension Center, Mississippi State University, Biloxi, MS 39532, USA
Interests: vegetables; horticulture; public acceptance
Dr. Yuyun Lu

E-Mail Website
Guest Editor
Department of Food Science and Technology, Faculty of Science, National University of Singapore, Science Drive 2, Singapore 117542, Singapore
Interests: tropical fruit wines and beverage fermentation; foodomics analysis; food processing
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Consumers are inundated with trends and fads in food products. The landscape in food innovations is ever-changing and it is imperative that consumer perceptions are kept in the forefront of the decision-making processes of developers and marketers. From sensory evaluation, to developing descriptive lexicons, to innovations in postharvest handling and storage, technological innovations are abundant in the industry. We seek timely, relevant articles that expand the present body of knowledge with current food technology and product innovations.

Dr. Christine Coker
Dr. Yuyun Lu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sensory evaluation
  • consumer preference
  • food technology
  • food science
  • edible crops
  • postharvest technology
  • descriptive language
  • lexicons

Published Papers (2 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

17 pages, 531 KiB  
Article
Explaining Chinese Consumers’ Continuous Consumption Intention toward Prepared Dishes: The Role of Perceived Risk and Trust
by Weihua Zhang, Jiaqiang Zheng and Yufeng Li
Foods 2024, 13(1), 88; https://doi.org/10.3390/foods13010088 - 26 Dec 2023
Viewed by 1285
Abstract
With the rapid development and the increasing importance of the consumer market of prepared dishes in China, it is imperative to study the formation mechanism of Chinese consumers’ continuous consumption intention (CCI) toward prepared dishes for promoting the sustainable development of Chinese prepared [...] Read more.
With the rapid development and the increasing importance of the consumer market of prepared dishes in China, it is imperative to study the formation mechanism of Chinese consumers’ continuous consumption intention (CCI) toward prepared dishes for promoting the sustainable development of Chinese prepared dishes industry. The aim of this study is to study the formation mechanism and the role of perceived risk and trust in it. Based on the Expectation Confirmation Model, this study constructed a model of continuous consumption intention of prepared dishes by introducing perceived risk and trust. 381 adult consumers were surveyed and the data was analyzed by an Exploratory Factor Analysis and the Partial Least Squares Structure Equation Model. The results showed that: (1) The confirmation of expectation had a significant positive impact on trust and satisfaction, a significant negative impact on the perceived risk (PR). Trust and satisfaction had a significant positive, while PR had a significant negative, impact on CCI. (2) The dimensions of PR included social, health, quality, psychological and purchasing risk, among which quality risk had a significant negative impact on CCI. (3) All dimensions of trust (ability, integrity, benevolence and government trust) had a significant positive impact on CCI, among which integrity trust played the most important role. (4) Overall, trust had a significant negative impact on PR. Benevolence trust could mitigate all dimensions of PR, integrity trust could mitigate all dimensions of PR except health risk, and ability trust, government trust could only mitigate quality risk. Therefore, the enterprises should pay high attention to the quality of their products and the establishment and maintenance of consumer trust, and the government should establish an authoritative image. Full article
(This article belongs to the Special Issue Factors Influencing Public Acceptance of Innovative Food Technologies and Products)
►▼ Show Figures

Figure 1

16 pages, 1183 KiB  
Article
Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin
by Elías Arilla, Javier Martínez-Monzó, Maria Simona Chiş, Anca Corina Fǎrcaş, Sonia Ancuţa Socaci, Pilar Codoñer-Franch, Purificación García-Segovia and Marta Igual
Foods 2023, 12(21), 4025; https://doi.org/10.3390/foods12214025 - 03 Nov 2023
Viewed by 908
Abstract
The beneficial health effects of prebiotics have been demonstrated in numerous research papers. However, their incorporation into daily food remains unfamiliar to consumers. This work evaluates the effects of the addition of resistant maltodextrin (RMD) on the sensory attributes of pasteurised orange juice, [...] Read more.
The beneficial health effects of prebiotics have been demonstrated in numerous research papers. However, their incorporation into daily food remains unfamiliar to consumers. This work evaluates the effects of the addition of resistant maltodextrin (RMD) on the sensory attributes of pasteurised orange juice, together with the physico-chemical properties and the aromatic profile. RMD addition increased the sweetness and decreased the acidity and bitterness, resulting in a higher overall panellists’ rating of orange juice. It also proportionally increased °Brix together with density and decreased acidity. Colour changes were registered with higher RMD concentrations. Orange pulp presence affected the volume particle size distribution analysis, while RMD addition did not have any effect. The aroma volatile compounds were also analysed. Pulp-added samples showed a higher quantity of alcohol and aldehydes, whereas pulp-free samples registered higher terpene and terpenoid values. Ketones and acids were also quantified. RMD had a moderate impact on volatile compound quantifications, with the orange pulp presence playing a much more decisive role. A correspondence analysis was also performed to relate instrumental and sensory determinations for all samples. This work proves that the addition of RMD to orange juice is technologically feasible while also achieving a good response at the sensory level. Full article
(This article belongs to the Special Issue Factors Influencing Public Acceptance of Innovative Food Technologies and Products)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-2
Back to TopTop