Consumer perceptions of foods processed by innovative and emerging technologies: A conjoint analytic study
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Minimally processed descriptors are negatively perceived, possibly due to their association with food safety risks.
“Cardello et al. (2007) has also shown that”
From Emerging trends in European food, diets and food industry (2018) · cites this paper as Cardello et al., 2007
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- Authors
- Cardello, A. V., Schutz, H. G., & Lesher, L. L.
- Affiliations
- Combat Capabilities Development Command Soldier Center (US)
- University of California, Davis (US)
- Corresponding author
- Cardello, Armand V.
- ORCID
- Cardello, Armand V.
- Venue
- Innovative Food Science & Emerging Technologies
- Publisher
- Elsevier BV
- Published
- 2007-03
- Volume
- 8
- Issue
- 1
- Pages
- 73-83
- ISSN
- 1466-8564 (ISSN-L)
- OpenAlex
- W2085483884
- Cited by
- 305
- References
- 44
- Citations by year
- 2026: 6 · 2025: 13 · 2024: 15 · 2023: 14 · 2022: 17 · 2021: 15 · 2020: 21 · 2019: 23 · 2018: 20 · 2017: 17 · 2016: 23 · 2015: 21 · 2014: 16 · 2013: 13 · 2012: 15
- FWCI
- 7.00
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Innovative Food Science & Emerging Technologies (publishedVersion)
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Genetically Modified Organisms Research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Keywords
- consumer perception, emerging food technologies, risk perception, food irradiation, genetic modification, high pressure processing, cold preservation, minimally processed foods, consumer interest, food marketing, consumer groups
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