Object

Title: Change in food perception change – from traditional to functional food

Title in english:

Engineering Sciences And Technologies

Creator:

Harasym, Joanna ; Bogacz-Radomska, Ludmiła

Description:

Nauki Inżynierskie i Technologie = Engineering Sciences and Technologies, 2016, Nr 4 (23), s. 40-57

Abstrakt:

In a changing world, the concept of food also is also undergoing numerous changes. Along with the progress of civilization, the expansion of knowledge, the industrial revolution and the novel processing and preservation techniques, the role of food in Western societies has taken on a whole new meaning. Currently, the global market for functional foods is valued at 34 billion euro, which means that for a long time yet in Western civilization the prospective earnings will shape the consumer habits. It is widely recognized that the consumption of functional foods is a remedy for the overwhelming number of cases of civilization diseases that are directly related to lifestyle. The aim of this study was to discuss changes in the methods of food processing and the impact of public awareness of the health effects of processed foods on the characteristics of food products

Publisher:

Wydawnictwo Uniwersytetu Ekonomicznego we Wrocławiu

Place of publication:

Wrocław

Date:

2016

Resource Type:

artykuł

Resource Identifier:

doi:10.15611/nit.2016.4.03 ; oai:dbc.wroc.pl:38743

Language:

eng

Relation:

Nauki Inżynierskie i Technologie = Engineering Sciences and Technologies, 2016, Nr 4 (23)

Access Rights:

Dla wszystkich zgodnie z licencją

License:

CC BY-NC-ND 3.0 PL

Location:

Uniwersytet Ekonomiczny we Wrocławiu

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