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Study on consumers perception and knowledge on vegetal organic by-products used as functional ingredients.

DRAGHICI, Mihaela Cristina; MITELUT, ,Amalia Carmen; Popa, Elisabeta Elena; Popescu, Paul; Popa, Vlad Ioan; BARBU, Andrea and Popa, Mona Elena (2021) Study on consumers perception and knowledge on vegetal organic by-products used as functional ingredients. Scientific Papers Series Management, Economic Engineering in Agriculture and Rural Development, 21 (4), pp. 203-209.

[thumbnail of DRAGHICI et al.2021.pdf] PDF - Published Version - English


In recent years the increase in demand and consumption of minimally processed organic products has been more and more desired because of the consumer awareness of a healthier diet, as well as the responsibility for the environment sustainability. Consumers expect a better quality for these organic products compared to conventional ones, thus referring to a lower content of pesticide residues and additives, respectively better nutritional and quality attributes. This study provides a perspective on the consumer behaviour and attitude toward organic food products enriched in value by adding nutrients resulting from the minimally processing of organic fruits and vegetables. The research is based on a survey answered by 547 respondents and which uses a questionnaire designed based on the literature and the conclusions previously obtained in an ongoing research project.

EPrint Type:Journal paper
Keywords:organic products, minimal processing, functional ingredients
Agrovoc keywords:
minimally processed foods
organic food products -> organic foods
functional foods
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Food systems
Research affiliation: European Union > CORE Organic > CORE Organic Cofund > Joint call with SUSFOOD2 – 2019 > MILDSUSFRUIT
Romania > USAMV - Univ. of Agron. Sciences and Vet. Medicine
Deposited By: Tylewicz, Dr Urszula
ID Code:44244
Deposited On:30 Jun 2022 04:55
Last Modified:30 Jun 2022 11:22
Document Language:English
Refereed:Peer-reviewed and accepted

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