Many researchers try to explain consumer’s acceptance and opposition to genetically modified organisms (GMOs) using social factors like “trust” in “direct causal” or “joint causal” (also referred to as “associationist”) models. The latter approach considers attitudes to Genetically Modified foods (GM foods) to be jointly determined by trust and risk perception. With data from a European Survey ...

world population has already exceeded 6.5 billion, out of which about 850 million (13 percent) are undernourished. with the current growth rate, the world community faces even a greater challenge of hunger and food security as the estimated the population will catch 9 billion by the year 2050 with doubled needs for food. at the same time, preservation of biodiversity, stopping deforestation and...

Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that fermented foods can also have enhanced nutritional a...

High-grade astrocytoma remains a significant challenge to the clinician and researcher alike. Intense study of the molecular pathogenesis of these tumors has allowed identification of frequent genetic alterations and critical core pathways in this disease. The use of novel mouse genetic tools to study the consequence of specific mutations in brain has led to the development of multiple represen...

As the demand for food and fiber grew during the past 300 years, because of the Earth’s expanding human population and rising per capita incomes, society met this demand first by increasing the land area under cultivation and later by improving crops so that their yields were higher. Before 1900, land was abundant almost everywhere, and in the United States, new lands were brought into producti...

Convenience foods enable the consumer to save time and effort in food activities, related to shopping, meal preparation and cooking, consumption and post-meal activities. The objective of this paper is to report on the attitudes and reported behaviour of food consumers in Great Britain based on a review of their convenience food lifestyle (CFLs). The paper also reports the development and appli...

Fermented foods have unique functional properties imparting some health benefits to consumers due to presence of functional microorganisms, which possess probiotics properties, antimicrobial, antioxidant, peptide production, etc. Health benefits of some global fermented foods are synthesis of nutrients, prevention of cardiovascular disease, prevention of cancer, gastrointestinal disorders, alle...

BACKGROUND Fermented foods have positive health effects in adults and children if consumed regularly. However, lack of knowledge and perceptions to-wards fermented foods may limit their usage. This study aimed to assess the caregivers' awareness and usage of fermented foods for feeding children in peri-urban/rural communities of Gauteng Province. METHODS A qualitative exploratory study was co...

Probiotic bacteria are sold mainly in fermented foods, and dairy products play a predominant role as carriers of probiotics. These foods are well suited to promoting the positive health image of probiotics for several reasons: 1) fermented foods, and dairy products in particular, already have a positive health image; 2) consumers are familiar with the fact that fermented foods contain living mi...