The probiotic dairy products have become the fastest growing in functional foods market in response to the increasing numbers of consumers interested in improving their health.Therefore,data collected from 314 partici...The probiotic dairy products have become the fastest growing in functional foods market in response to the increasing numbers of consumers interested in improving their health.Therefore,data collected from 314 participants in the city of Bursa,Turkey,were analyzed with the aim to assess the socio-demographic characteristics and health status as well as the consumer’s knowledge and awareness of probiotic dairy products in order to gain a better understanding of consumers’attitudes.It was observed that sociodemographic characteristics of the participants were not significantly associated with the degree of knowledge or awareness and purchasing frequencies of probiotic dairy products.Having a higher educational level,higher income level and being a woman indicated an increased the awareness,knowledge and purchase probability of probiotic dairy products.This study emphasized that consumers should be more informed about the positive relationship between a healthier life and the consumption of probiotic dairy products.展开更多
HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging betw...HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP is also called as ＂high hydrostatic processing, ultra-high pressure processing or isostatic processing＂. In dairy products, HHP has the potential to modify the functional properties of proteins, polysaccharides and alter biochemical reactions without significantly affecting the nutritional and sensory properties. HPP treatment induces significant changes in milk components particularly in proteins （whey proteins and caseins）, as well as on their applicability in innovative dairy productions. HPP influences technological properties of various milk products such as firmness, water-holding capacity of the gel and network structure, cheese yield, rennet coagulation time and ripening.展开更多
文摘The probiotic dairy products have become the fastest growing in functional foods market in response to the increasing numbers of consumers interested in improving their health.Therefore,data collected from 314 participants in the city of Bursa,Turkey,were analyzed with the aim to assess the socio-demographic characteristics and health status as well as the consumer’s knowledge and awareness of probiotic dairy products in order to gain a better understanding of consumers’attitudes.It was observed that sociodemographic characteristics of the participants were not significantly associated with the degree of knowledge or awareness and purchasing frequencies of probiotic dairy products.Having a higher educational level,higher income level and being a woman indicated an increased the awareness,knowledge and purchase probability of probiotic dairy products.This study emphasized that consumers should be more informed about the positive relationship between a healthier life and the consumption of probiotic dairy products.
文摘HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP is also called as ＂high hydrostatic processing, ultra-high pressure processing or isostatic processing＂. In dairy products, HHP has the potential to modify the functional properties of proteins, polysaccharides and alter biochemical reactions without significantly affecting the nutritional and sensory properties. HPP treatment induces significant changes in milk components particularly in proteins （whey proteins and caseins）, as well as on their applicability in innovative dairy productions. HPP influences technological properties of various milk products such as firmness, water-holding capacity of the gel and network structure, cheese yield, rennet coagulation time and ripening.
