1,901
Views
56
CrossRef citations to date
0
Altmetric
Reviews

Issues surrounding consumer trust and acceptance of existing and emerging food processing technologies

, , &

References

  • Aherne, S. A., T. Daly, M. A. Jiwan, L. O’Sullivan, and N. M. O’Brien. 2010. Bioavailability of β-carotene isomers from raw and cooked carrots using an in vitro digestion model coupled with a human intestinal Caco-2 cell model. Food Research International 43 (5):1449–54. doi: 10.1016/j.foodres.2010.04.026.
  • Alonso, R., E. Orúe, and F. Marzo. 1998. Effects of extrusion and conventional processing methods on protein and antinutritional factor contents in pea seeds. Food Chemistry 63 (4):505–12. doi: 10.1016/S0308-8146(98)00037-5.
  • Alzamora, S. M., A. López-Malo, M. S. Tapia, and J. Welti-Chanes. 2016. Minimally processed foods. In Encyclopedia of food and health, ed. Caballero, B., Finglas, P. M., and Toldrá, F., 767–71. Oxford: Academic Press.
  • Arnarson, A. 2017. Why processed meat is bad for you. Accessed January 16, 2020. https://www.healthline.com/nutrition/why-processed-meat-is-bad.
  • Askew, K. 2019. Meat analogues: A ‘big opportunity’ for improved quality. Food Navigator.
  • Aste, N., C. Del Pero, and F. Leonforte. 2017. Active refrigeration technologies for food preservation in humanitarian context—a review. Sustainable Energy Technologies and Assessments 22:150–60. doi: 10.1016/j.seta.2017.02.014.
  • Aung, M. M., and Y. S. Chang. 2014. Traceability in a food supply chain: Safety and quality perspectives. Food Control 39:172–84. doi: 10.1016/j.foodcont.2013.11.007.
  • Bamia, C., P. Lagiou, M. Jenab, A. Trichopoulou, V. Fedirko, K. Aleksandrova, T. Pischon, K. Overvad, A. Olsen, A. Tjønneland, et al. 2015. Coffee, tea and decaffeinated coffee in relation to hepatocellular carcinoma in a European population: Multicentre, prospective cohort study. International Journal of Cancer 136 (8):1899–908. doi: 10.1002/ijc.29214.
  • Bearth, A., and M. Siegrist. 2016. Are risk or benefit perceptions more important for public acceptance of innovative food technologies: A meta-analysis. Trends in Food Science & Technology 49:14–23. doi: 10.1016/j.tifs.2016.01.003.
  • Belluz, J. 2020. Processed foods are a much bigger health problem than we thought. Vox.
  • Bermúdez-Aguirre, D., and J. Welti-Chanes. 2016. Chilled foods: Effects on shelf-life and sensory quality. In Encyclopedia of food and health, ed. Caballero, B., Finglas, P. M., and Toldrá, F., 14–8. Oxford: Academic Press.
  • Boettler, U., K. Sommerfeld, N. Volz, G. Pahlke, N. Teller, V. Somoza, R. Lang, T. Hofmann, and D. Marko. 2011. Coffee constituents as modulators of Nrf2 nuclear translocation and ARE (EpRE)-dependent gene expression. The Journal of Nutritional Biochemistry 22 (5):426–40. doi: 10.1016/j.jnutbio.2010.03.011.
  • Borwankar, R. P., and C. F. Shoemaker. 1993. Rheology of foods. Amsterdam, Netherlands: Elsevier Science.
  • Brown, M. 2011. 6–Processing and food and beverage shelf life. In Food and beverage stability and shelf life, ed. Kilcast, D., and Subramaniam, P., 184–243. Cambridge, UK: Woodhead Publishing.
  • Burri, J., C. Bertoli, and R. H. Stadler. 2009. Chapter 9: Food processing and nutritional aspects. In Process‐induced food toxicants, ed. Stadler, R. H., and Lineback, D. R. Hoboken, NJ: Wiley.
  • Chain, E., o. C. i. t. F. Panel, H. K. Knutsen, J. Alexander, L. Barregård, M. Bignami, B. Brüschweiler, S. Ceccatelli, B. Cottrill, M. Dinovi, et al. 2017. Risks for public health related to the presence of furan and methylfurans in food. EFSA Journal 15:e05005. doi: 10.2903/j.efsa.2017.5005.
  • Chandrasekaran, S., S. Ramanathan, and T. Basak. 2013. Microwave food processing—A review. Food Research International 52 (1):243–61. doi: 10.1016/j.foodres.2013.02.033.
  • Charlebois, S., A. Schwab, R. Henn, and C. W. Huck. 2016. Food fraud: An exploratory study for measuring consumer perception towards mislabeled food products and influence on self-authentication intentions. Trends in Food Science & Technology 50:211–8. doi: 10.1016/j.tifs.2016.02.003.
  • Clark, S., S. Jung, and B. Lamsal. 2014. Food processing: Principles and applications. Hoboken, NJ: Wiley Blackwell.
  • Clinton, P. 2018. Why you can probably stop freaking out about acrylamide in your coffee. The new food economy.
  • Degen, J., M. Hellwig, and T. Henle. 2012. 1,2-Dicarbonyl compounds in commonly consumed foods. Journal of Agricultural and Food Chemistry 60 (28):7071–9. doi: 10.1021/jf301306g.
  • Desrosier, N. W. 1977. Fundamentals of food freezing. Westport, CT: Avi Publishing.
  • Deutsche Lebensmittelbuch-Kommission (DLMBK). 2019. Leitsätze für Fleisch und Fleischerzeugnisse. Germany: Bundesministerium für Ernährung und Landwirtschaft (BMEL).
  • Dincer, I., and M. Kanoglu. 2011. Refrigeration systems and applications. Chichester, UK: Wiley.
  • Domingo, J. L. 2017. Concentrations of environmental organic contaminants in meat and meat products and human dietary exposure: A review. Food and Chemical Toxicology 107:20–6. doi: 10.1016/j.fct.2017.06.032.
  • EFSA Panel on Contaminants in the Food Chain. 2008. Scientific opinion of the panel on polycyclic aromatic hydrocarbons in food. The EFSA Journal 724:1–114.
  • EFSA Panel on Contaminants in the Food Chain. 2015. Scientific opinion on acrylamide in food. EFSA Journal 13:4104.
  • EFSA Panel on Dietetic Products and Allergies. 2014. Scientific opinion on dietary reference values for zinc. EFSA Journal 12:3844.
  • Ehlermann, D. A. E. 2016. The early history of food irradiation. Radiation Physics and Chemistry 129:10–2. doi: 10.1016/j.radphyschem.2016.07.024.
  • Evans, G., B. de Challemaison, and D. N. Cox. 2010. Consumers’ ratings of the natural and unnatural qualities of foods. Appetite 54 (3):557–63. doi: 10.1016/j.appet.2010.02.014.
  • Evans, G., C. Kermarrec, T. Sable, and D. N. Cox. 2010. Reliability and predictive validity of the food technology Neophobia scale. Appetite 54 (2):390–3. doi: 10.1016/j.appet.2009.11.014.
  • Fellows, P. J. 2009. Food processing technology: Principles and practice. 3rd ed. Cambridge, UK: Woodhead Publishing.
  • Feng, H., G. V. Barbosa-Cánovas, and J. Weiss. 2011. Ultrasound technologies for food and bioprocessing. New York: Springer.
  • Fernqvist, F., and L. Ekelund. 2014. Credence and the effect on consumer liking of food—a review. Food Quality and Preference 32:340–53. doi: 10.1016/j.foodqual.2013.10.005.
  • Ferruzzi, M. G. 2010. The influence of beverage composition on delivery of phenolic compounds from coffee and tea. Physiology & Behavior 100:33–41. doi: 10.1016/j.physbeh.2010.01.035.
  • Fife-Schaw, C., and G. Rowe. 1996. Public perceptions of everyday food hazards: A psychometric study. Risk Analysis 16 (4):487–500. doi: 10.1111/j.1539-6924.1996.tb01095.x.
  • Fiolet, T., B. Srour, L. Sellem, E. Kesse-Guyot, B. Allès, C. Méjean, M. Deschasaux, P. Fassier, P. Latino-Martel, M. Beslay, et al. 2018. Consumption of ultra-processed foods and cancer risk: Results from NutriNet-Santé prospective cohort. BMJ (Clinical Research ed.) 360:k322doi: 10.1136/bmj.k322.
  • Food and Agricultural Organization of the United Nations. 1979. Codex Alimentarius: Codex General Guidelines on Claims. Accessed January 16, 2020. http://www.fao.org/3/y2770e/y2770e05.htm.
  • Food and Agricultural Organization of the United Nations. 1991. Codex Alimentarius: Codex General Standard for the Labelling of Prepackaged Foods. Accessed January 16, 2020. http://www.fao.org/3/Y2770E/y2770e02.htm.
  • FoodDrinkEurope. 2014. FoodDrinkEurope Acrylamide Toolbox 2013. Accessed January 16, 2020. https://ec.europa.eu/food/sites/food/files/safety/docs/cs_contaminants_catalogue_acrylamide_toolbox__201401_en.pdf.
  • FoodDrinkEurope. 2019. Acrylamide Toolbox 2019. Accessed January 16, 2020. https://www.fooddrinkeurope.eu/publication/fooddrinkeurope-updates-industry-wide-acrylamide-toolbox/.
  • Frewer, L. J., K. Bergmann, M. Brennan, R. Lion, R. Meertens, G. Rowe, M. Siegrist, and C. Vereijken. 2011. Consumer response to novel agri-food technologies: Implications for predicting consumer acceptance of emerging food technologies. Trends in Food Science & Technology 22:442–56. doi: 10.1016/j.tifs.2011.05.005.
  • Friedman, M., and D. L. Brandon. 2001. Nutritional and health benefits of soy proteins. Journal of Agricultural and Food Chemistry 49 (3):1069–86. doi: 10.1021/jf0009246.
  • Garcia, N., A. Damask, and S. Schwarz. 1998. Work, energy, and power. In Physics for computer science students: With emphasis on atomic and semiconductor physics, ed. Garcia, N., Damask, A., and Schwarz, S., 55–67. New York, NY: Springer.
  • Gibis, M. 2016. Heterocyclic aromatic amines in cooked meat products: Causes, formation, occurrence, and risk assessment. Comprehensive Reviews in Food Science and Food Safety 15 (2):269–302. doi: 10.1111/1541-4337.12186.
  • Gibney, M. J. 2018. Ultra-processed foods: Definitions and policy issues. Current Developments in Nutrition 3(2):nzy077. doi: 10.1093/cdn/nzy077.
  • Gibson, R. S., V. Raboy, and J. C. King. 2018. Implications of phytate in plant-based foods for iron and zinc bioavailability, setting dietary requirements, and formulating programs and policies. Nutrition Reviews 76 (11):793–804. doi: 10.1093/nutrit/nuy028.
  • Giordano, S., M. L. Clodoveo, B. D. Gennaro, and F. Corbo. 2018. Factors determining neophobia and neophilia with regard to new technologies applied to the food sector: A systematic review. International Journal of Gastronomy and Food Science 11:1–19. doi: 10.1016/j.ijgfs.2017.10.001.
  • Goempel, K., L. Tedsen, M. Ruenz, T. Bakuradze, D. Schipp, J. Galan, G. Eisenbrand, and E. Richling. 2017. Biomarker monitoring of controlled dietary acrylamide exposure indicates consistent human endogenous background. Archives of Toxicology 91 (11):3551–60. doi: 10.1007/s00204-017-1990-1.
  • Golder, P. N., D. Mitra, and C. Moorman. 2012. What is quality? An integrative framework of processes and states. Journal of Marketing 76 (4):1–23. doi: 10.1509/jm.09.0416.
  • Grosso, G.,. A. Micek, J. Godos, S. Sciacca, A. Pajak, M. A. Martínez-González, E. L. Giovannucci, and F. Galvano. 2016. Coffee consumption and risk of all-cause, cardiovascular and cancer mortality in smokers and non-smokers: A dose-response meta analysis. European Journal of Epidemiology 31 (12):1191–205. doi: 10.1007/s10654-016-0202-2.
  • Grunert, K. G. 2005. Food quality and safety: Consumer perception and demand. European Review of Agricultural Economics 32 (3):369–91. doi: 10.1093/eurrag/jbi011.
  • Guillot, F. L., A. Malnoë, and R. H. Stadler. 1996. Antioxidant properties of novel tetraoxygenated phenylindan isomers formed during thermal decomposition of caffeic acid. Journal of Agricultural and Food Chemistry 44 (9):2503–10. doi: 10.1021/jf9508155.
  • Gunnars, K. 2017. Nine ways that processed foods are harming people. Medical News Today.
  • Hall, K. D., A. Ayuketah, R. Brychta, H. Cai, T. Cassimatis, K. Y. Chen, S. T. Chung, E. Costa, A. Courville, V. Darcey, et al. 2019. Ultra-processed diets cause excess calorie intake and weight gain: An inpatient randomized controlled trial of ad libitum food intake. Cell Metabolism 30 (1):67–77. doi: 10.1016/j.cmet.2019.05.008.
  • Hansen, J., L. Holm, L. Frewer, P. Robinson, and P. Sandøe. 2003. Beyond the knowledge deficit: Recent research into lay and expert attitudes to food risks. Appetite 41 (2):111–21. doi: 10.1016/S0195-6663(03)00079-5.
  • Harder, M. N. C., V. Arthur, and P. B. Arthur. 2016. Irradiation of foods: Processing technology and effects on nutrients: Effect of ionizing radiation on food components. In Encyclopedia of Food and Health, ed. Caballero, B., Finglas, P. M., and Toldrá, F., 476–81. Oxford: Academic Press.
  • Heldman, D. R., and R. P. Singh. 1981. Thermodynamics of food freezing. In Food process engineering, ed. Heldman, D. R., and Singh, R. P. Dordrecht: Springer.
  • Hellwig, M., and T. Henle. 2014. Baking, ageing, diabetes: A short history of the Maillard reaction. Angewandte Chemie International Edition 53 (39):10316–29. doi: 10.1002/anie.201308808.
  • Hicks, D. T., L. F. Pivarnik, R. McDermott, N. Richard, D. G. Hoover, and K. E. Kniel. 2009. Consumer awareness and willingness to pay for high-pressure processing of ready-to-eat food. Journal of Food Science Education 8 (2):32–8. doi: 10.1111/j.1541-4329.2009.00069.x.
  • Hines, M. 2019. California says those ominous warning signs about coffee being linked to cancer can be taken down. USA Today.
  • Hołyst, R., and A. Poniewierski. 2012. Thermodynamics for chemists, physicists and engineers. Dordrecht: Springer.
  • Huang, Y., R. Chen, L. K. Leung, Y. Su, Z. Zhang, and Z.-Y. Chen. 2001. Theaflavins in black tea and catechins in green tea are equally effective antioxidants. The Journal of Nutrition 131:2248–51. doi: 10.1093/jn/131.9.2248.
  • Hygreeva, D., and M. C. Pandey. 2016. Novel approaches in improving the quality and safety aspects of processed meat products through high pressure processing technology—a review. Trends in Food Science & Technology 54:175–85. doi: 10.1016/j.tifs.2016.06.002.
  • Je, Y., and E. Giovannucci. 2012. Coffee consumption and risk of endometrial cancer: Findings from a large up-to-date meta-analysis. International Journal of Cancer 131 (7):1700–10. doi: 10.1002/ijc.27408.
  • Jiménez-Colmenero, F., J. Carballo, and S. Cofrades. 2001. Healthier meat and meat products: Their role as functional foods. Meat Science 59 (1):5–13. doi: 10.1016/S0309-1740(01)00053-5.
  • John, D., and H. S. Ramaswamy. 2018. Pulsed light technology to enhance food safety and quality: A mini-review. Current Opinion in Food Science 23:70–9. doi: 10.1016/j.cofs.2018.06.004.
  • Junqueira-Gonçalves, M. P., M. J. Galotto, X. Valenzuela, C. M. Dinten, P. Aguirre, and J. Miltz. 2011. Perception and view of consumers on food irradiation and the Radura symbol. Radiation Physics and Chemistry 80 (1):119–22. doi: 10.1016/j.radphyschem.2010.08.001.
  • Keener, K. M., and N. N. Misra. 2016. Chapter 14: Future of cold plasma in food processing. In Cold plasma in food and agriculture, ed. Misra, N. N., Schlüter, O., and Cullen, P. J. Cambridge, MA: Academic Press.
  • Kettlitz, B., G. Scholz, V. Theurillat, J. Cselovszky, N. R. Buck, S. O’ Hagan, E. Mavromichali, K. Ahrens, K. Kraehenbuehl, G. Scozzi, et al. 2019. Furan and methylfurans in foods: An update on occurrence, mitigation, and risk assessment. Comprehensive Reviews in Food Science and Food Safety 18 (3):738–52. doi: 10.1111/1541-4337.12433.
  • Khan, I., C. N. Tango, S. Miskeen, B. H. Lee, and D.-H. Oh. 2017. Hurdle technology: A novel approach for enhanced food quality and safety—a review. Food Control 73:1426–44. doi: 10.1016/j.foodcont.2016.11.010.
  • Kleppner, D., and R. Kolenkow. 2013. An introduction to mechanics. Cambridge, MA: Cambridge University Press.
  • Kong, F., and R. P. Singh. 2008. Emerging food technologies. In Process‐induced food toxicants: Occurrence, formation, mitigation, and health risks, ed. Stadler, R. H., and Lineback, D. R. Hoboken, NJ: Wiley.
  • Lampila, P., and L. Lähteenmäki. 2007. Consumers’ attitudes towards high pressure freezing of food. British Food Journal 109 (10):838–51. doi: 10.1108/00070700710821368.
  • Lampila, P., M. van Lieshout, B. Gremmen, and L. Lähteenmäki. 2009. Consumer attitudes towards enhanced flavonoid content in fruit. Food Research International 42 (1):122–9. doi: 10.1016/j.foodres.2008.09.002.
  • Lee, K.-G., and T. Shibamoto. 2002a. Determination of antioxidant potential of volatile extracts isolated from various herbs and spices. Journal of Agricultural and Food Chemistry 50 (17):4947–52. doi: 10.1021/jf0255681.
  • Lee, K.-G., and T. Shibamoto. 2002b. Toxicology and antioxidant activities of non-enzymatic browning reaction products: A review. Food Reviews International 18 (2–3):151–75. doi: 10.1081/FRI-120014356.
  • Li, D., Z. Zhu, and D.-W. Sun. 2018. Effects of freezing on cell structure of fresh cellular food materials: A review. Trends in Food Science & Technology 75:46–55. doi: 10.1016/j.tifs.2018.02.019.
  • Li, G., D. Ma, Y. Zhang, W. Zheng, and P. Wang. 2013. Coffee consumption and risk of colorectal cancer: A meta-analysis of observational studies. Public Health Nutrition 16 (2):346–57. doi: 10.1017/S1368980012002601.
  • Lineback, D. R., and R. H. Stadler. 2008. Introduction to food process toxicants. In Process‐induced food toxicants, ed. Stadler, R. H., and Lineback, D. R. Hoboken, NJ: Wiley.
  • Loomis, D., K. Z. Guyton, Y. Grosse, B. Lauby-Secretan, F. El Ghissassi, V. Bouvard, L. Benbrahim-Tallaa, N. Guha, H. Mattock, and K. Straif. 2016. Carcinogenicity of drinking coffee, mate, and very hot beverages. The Lancet Oncology 17 (7):877–8. doi: 10.1016/S1470-2045(16)30239-X.
  • Lorenz, M. 2013. The role of individual tea compounds in cardiovascular protective effects of green and black tea. In Tea in Health and Disease Prevention, ed. Preedy, V. Cambridge, MA: Elsevier.
  • Lücke, F.-K., and I. Vogeley. 2012. Traditional ‘air-dried’ fermented sausages from Central Germany. Food Microbiology 29 (2):242–6. doi: 10.1016/j.fm.2011.06.019.
  • Madoumier, M.,. G. Trystram, P. Sébastian, and A. Collignan. 2019. Towards a holistic approach for multi-objective optimization of food processes: A critical review. Trends in Food Science & Technology 86:1–15. doi: 10.1016/j.tifs.2019.02.002.
  • Majou, D., and S. Christieans. 2018. Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats. Meat Science 145:273–84. doi: 10.1016/j.meatsci.2018.06.013.
  • Mancini, R. S., Y. Wang, and D. F. Weaver. 2018. Phenylindanes in brewed coffee inhibit amyloid-beta and tau aggregation. Frontiers in Neuroscience 12:735. doi: 10.3389/fnins.2018.00735.
  • Maskan, M., and A. Altan. 2016. Advances in food extrusion technology. Boca Raton, FL: CRC Press.
  • McDougall, G. J. 2017. Phenolic-enriched foods: Sources and processing for enhanced health benefits. Proceedings of the Nutrition Society 76 (2):163–71. doi: 10.1017/S0029665116000835.
  • Michaud, D. S., V. Gallo, B. Schlehofer, A. Tjønneland, A. Olsen, K. Overvad, C. C. Dahm, B. Teucher, A. Lukanova, H. Boeing, et al. 2010. Coffee and tea intake and risk of brain tumors in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort study. The American Journal of Clinical Nutrition 92 (5):1145–50. doi: 10.3945/ajcn.2010.29876.
  • Miller, N. J., C. Castelluccio, L. Tijburg, and C. Rice-Evans. 1996. The antioxidant properties of theaflavins and their gallate esters—radical scavengers or metal chelators? FEBS Letters 392 (1):40–4. doi: 10.1016/0014-5793(96)00780-6.
  • Misra, N. N., M. Koubaa, S. Roohinejad, P. Juliano, H. Alpas, R. S. Inacio, J. A. Saraiva, and F. J. Barba. 2017. Landmarks in the historical development of twenty first centruy food processing technologies. Food Research International 97:318–39. doi: 10.1016/j.foodres.2017.05.001.
  • Monteiro, C. A., G. Cannon, R. B. Levy, R. M. Claro, and J.-C. Moubarac. 2014. Perspective 13.3. Ultra-processing and a new classification of foods. In: Introduction to the US food system: Public health, environment, and equity, ed. Neff, R. San Francisco, CA: Jossey-Bass.
  • Monteiro, C. A., J.-C. Moubarac, R. B. Levy, D. S. Canella, M. L. d. C. Louzada, and G. Cannon. 2018. Household availability of ultra-processed foods and obesity in nineteen European countries. Public Health Nutrition 21 (1):18–26. doi: 10.1017/S1368980017001379.
  • Naterer, G. F. 2018. Advanced heat transfer. Boca Raton, FL: CRC Press.
  • Newton, I. 1687. Philosophiae naturalis principia mathematica. UK: Benjamin Motte.
  • Nielsen, H. B., A.-M. Sonne, K. G. Grunert, D. Banati, A. Pollák-Tóth, Z. Lakner, N. V. Olsen, T. P. Žontar, and M. Peterman. 2009. Consumer perception of the use of high-pressure processing and pulsed electric field technologies in food production. Appetite 52 (1):115–26. doi: 10.1016/j.appet.2008.09.010.
  • Norton, J. E., G. A. Wallis, F. Spyropoulos, P. J. Lillford, and I. T. Norton. 2014. Designing food structures for nutrition and health benefits. Annual Review of Food Science and Technology 5 (1):177–95. doi: 10.1146/annurev-food-030713-092315.
  • O’Brien, J., P. A. Morrissey, and J. M. Ames. 1989. Nutritional and toxicological aspects of the Maillard browning reaction in foods. Critical Reviews in Food Science and Nutrition 28:211–48. doi: 10.1080/10408398909527499.
  • Olsen, N. V., K. G. Grunert, and A.-M. Sonne. 2010. Consumer acceptance of high-pressure processing and pulsed-electric field: A review. Trends in Food Science & Technology 21:464–72. doi: 10.1016/j.tifs.2010.07.002.
  • Pagliano, E., and Z. Mester. 2019. Determination of elevated levels of nitrate in vegetable powders by high-precision isotope dilution GC–MS. Food Chemistry 286:710–4. doi: 10.1016/j.foodchem.2019.02.048.
  • Pan, Z., C. Venkitasamy, and X. Li. 2016. Infrared processing of foods. In Reference module in food science. Amsterdam, Netherlands: Elsevier.
  • Pusztai, A., and G. Grant. 1998. Assessment of lectin inactivation by heat and digestion. In Lectin methods and protocols, ed. Rhodes, J. M., and Milton, J. D., 505–14. Totowa, NJ: Humana Press.
  • Qiu, L., M. Zhang, J. Tang, B. Adhikari, and P. Cao. 2019. Innovative technologies for producing and preserving intermediate moisture foods: A review. Food Research International 116:90–102. doi: 10.1016/j.foodres.2018.12.055.
  • Rapaport, L. 2019. More evidence links ultra-processed foods to health harms. Reuters.
  • Robertson, G. L. 2019. Packaging and food and beverage shelf life. In Reference module in food science. Amsterdam, Netherlands: Elsevier.
  • Rock, C. L., S. W. Flatt, J. L. Lovalvo, M. T. Ruffin, S. J. Schwartz, and C. Emenhiser. 1998. Bioavailability of β-Carotene is lower in raw than in processed carrots and spinach in women. The Journal of Nutrition 128 (5):913–6. doi: 10.1093/jn/128.5.913.
  • Rollin, F., J. Kennedy, and J. Wills. 2011. Consumers and new food technologies. Trends in Food Science & Technology 22:99–111. doi: 10.1016/j.tifs.2010.09.001.
  • Rozin, P., C. Fischler, and C. Shields-Argelès. 2012. European and American perspectives on the meaning of natural. Appetite 59 (2):448–55. doi: 10.1016/j.appet.2012.06.001.
  • Sandoval Murillo, J. L., R. Osen, S. Hiermaier, and G. Ganzenmüller. 2019. Towards understanding the mechanism of fibrous texture formation during high-moisture extrusion of meat substitutes. Journal of Food Engineering 242:8–20. doi: 10.1016/j.jfoodeng.2018.08.009.
  • Scanlan, R. A. 2003. Nitrosamines. In Encyclopedia of food sciences and nutrition, ed. Caballero, B., 4142–7. 2nd ed. Oxford: Academic Press.
  • Schmid, A. 2006. Einfluss von Nitrat und Nitrit aus Fleischerzeugnissen auf die. Gesundheit Des Menschen. Ernährungsumschau 53:490–5.
  • Schnabel, L., E. Kesse-Guyot, B. Allès, M. Touvier, B. Srour, S. Hercberg, C. Buscail, and C. Julia. 2019. Association between ultraprocessed food consumption and risk of mortality among middle-aged adults in France. JAMA Internal Medicine 179 (4):490–498.
  • Schuchmann, H. P., and H. Schuchmann. 2008. Lebensmittelverfahrenstechnik. Weinheim: Wiley-VCH.
  • Sevenich, R., C. Rauh, and D. Knorr. 2016. A scientific and interdisciplinary approach for high pressure processing as a future toolbox for safe and high quality products: A review. Innovative Food Science & Emerging Technologies 38:65–75. doi: 10.1016/j.ifset.2016.09.013.
  • Simpson, R. 2009. Engineering aspects of thermal food processing. Boca Raton, FL: CRC Press.
  • Slovic, P. 1987. Perception of risk. Science 236 (4799):280–5. doi: 10.1126/science.3563507.
  • Smil, V. 2007. Energy in nature and society. Cambridge, MA: MIT Press.
  • Smith, P. G. 2011. Introduction to food process engineering. Boston, MA: Springer.
  • Sonne, A.-M., K. G. Grunert, N. V. Olsen, B. S. Granli, E. Szabó, and D. Bánáti. 2012. Consumers’ perceptions of HPP and PEF food products. British Food Journal 114 (1):85–107. doi: 10.1108/00070701211197383.
  • Sorenson, D., and M. Henchion. 2011. Understanding consumers’ cognitive structures with regard to high pressure processing: A means-end chain application to the chilled ready meals category. Food Quality and Preference 22 (3):271–80. doi: 10.1016/j.foodqual.2010.11.003.
  • Stadler, R. H., N. Varga, C. Milo, B. Schilter, F. A. Vera, and D. H. Welti. 2002. Alkylpyridiniums. 2. Isolation and quantification in roasted and ground coffees. Journal of Agricultural and Food Chemistry 50 (5):1200–6. doi: 10.1021/jf011235c.
  • Stadler, R. H., D. H. Welti, A. A. Stämpfli, and L. B. Fay. 1996. Thermal decomposition of caffeic acid in model systems: Identification of novel tetraoxygenated phenylindan isomers and their stability in aqueous solution. Journal of Agricultural and Food Chemistry 44 (3):898–905. doi: 10.1021/jf950411c.
  • Sugiyama, K., Y. Sugawara, Y. Tomata, Y. Nishino, A. T. Fukao, and I. Suji. 2017. The association between coffee consumption and bladder cancer incidence in a pooled analysis of the Miyagi Cohort Study and Ohsaki Cohort Study. European Journal of Cancer Prevention 17:125–30. doi: 10.1097/CEJ.0000000000000226.
  • Summers, M. 2015. Nicolas Appert: A biography of Nicolas Appert. Downs Way Publishing.
  • Tareke, E., P. Rydberg, P. Karlsson, S. Eriksson, and M. Törnqvist. 2002. Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs. Journal of Agricultural and Food Chemistry 50 (17):4998–5006. doi: 10.1021/jf020302f.
  • Teodorowicz, M., W. H. Hendriks, H. J. Wichers, and H. F. J. Savelkoul. 2018. Immunomodulation by processed animal feed: The role of Maillard reaction products and advanced glycation end-products (AGEs). Frontiers in Immunology 9:2088. doi: 10.3389/fimmu.2018.02088.
  • Tessier, F. J., and I. Birlouez-Aragon. 2012. Health effects of dietary Maillard reaction products: The results of ICARE and other studies. Amino Acids 42 (4):1119–1131. doi: 10.1007/s00726-010-0776-z.
  • The European Parliament and The Council of the European Union. 2011. Regulation (EU) No 1169/2011 on the provision of food information to consumers. Brussels.
  • TNS Opinion & Social. 2010. Special Eurobarometer 354: Food related risks. Accessed January 16, 2020. https://ec.europa.eu/commfrontoffice/publicopinion/archives/ebs/ebs_354_en.pdf.
  • Torres, E. F., D. Rodrigo, and A. Martínez. 2016. Preservation of foods. In Encyclopedia of food and health, ed. Caballero, B., Finglas, P. M., and Toldrá, F., 491–6. Oxford: Academic Press.
  • Uribarri, J. 2017. Dietary AGEs and their role in health and disease. Boca Raton: CRC Press.
  • van Boekel, M., V. Fogliano, N. Pellegrini, C. Stanton, G. Scholz, S. Lalljie, V. Somoza, D. Knorr, P. R. Jasti, and G. Eisenbrand. 2010. A review on the beneficial aspects of food processing. Molecular Nutrition & Food Research 54:1215–1247. doi: 10.1002/mnfr.200900608.
  • Van Boekel, M. A. J. S. 2008. Kinetic modeling of food quality: A critical review. Comprehensive Reviews in Food Science and Food Safety 7 (1):144–158. doi: 10.1111/j.1541-4337.2007.00036.x.
  • Van Nguyen, C. 2006. Toxicity of the AGEs generated from the Maillard reaction: On the relationship of food-AGEs and biological-AGEs. Molecular Nutrition & Food Research 50:1140–1149. doi: 10.1002/mnfr.200600144.
  • Vanderhaegen, B., H. Neven, H. Verachtert, and G. Derdelinckx. 2006. The chemistry of beer aging—a critical review. Food Chemistry 95 (3):357–381. doi: 10.1016/j.foodchem.2005.01.006.
  • Vidigal, M. C. T. R., V. P. R. Minim, A. A. Simiqueli, P. H. P. Souza, D. F. Balbino, and L. A. Minim. 2015. Food technology neophobia and consumer attitudes toward foods produced by new and conventional technologies: A case study in Brazil. LWT–Food Science and Technology 60 (2):832–840. doi: 10.1016/j.lwt.2014.10.058.
  • Vorland, C. 2017. The Debate Over the Health Effects of Food Processing. Accessed January 16, 2020. https://nutrition.org/the-debate-over-the-health-effects-of-food-processing/.
  • Watson, J. 2019. Meat substitutes market to reach USD 7,694.0 million by 2026. Accessed January 16, 2020. https://www.globenewswire.com/fr/news-release/2019/09/19/1918198/0/en/Meat-Substitutes-Market-To-Reach-USD-7-694-0-Million-By-2026-Reports-And-Data.html.
  • West, H. 2017. Acrylamide in coffee: Should you be concerned? Healthline.
  • World Cancer Research Fund/American Institute for Cancer Research (WCRF). 2018. Non alcoholic drinks and the risk of cancer accessed. Accessed January 16, 2020. https://www.wcrf.org/sites/default/files/Non-alcoholic-drinks.pdf.
  • Wunsch, N.-G. 2018. Consumer attitudes towards frozen food in the United Kingdom (UK) 2017 by age. Accessed January 16, 2020. https://www.statista.com/statistics/706900/consumer-attitudes-towards-frozen-food-united-kingdom-uk/.
  • Yanagimoto, K., K.-G. Lee, H. Ochi, and T. Shibamoto. 2002. Antioxidative activity of heterocyclic compounds found in coffee volatiles produced by Maillard reaction. Journal of Agricultural and Food Chemistry 50 (19):5480–5484. doi: 10.1021/jf025616h.
  • Zeuthen, P., and L. Bøgh-Sørensen. 2003. Food preservation techniques. Cambridge, UK: Woodhead Publishing.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.