Consumers’ knowledge and safety perceptions of food additives: Evaluation on the effectiveness of transmitting information on preservatives

Shim, Soon‐Mi; Seo, Sungkyu; Lee, Young-Ja; Moon, Guiim; Kim, Min-Shik; Ju-Hee, Park

doi:10.1016/j.foodcont.2011.01.001

Cited by 192 publications

(167 citation statements)

References 5 publications

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“…However, the commonly used artificial antioxidants, especially if consumed excessively, were associated with several adverse effects on consumers' health (Lennerz et al, 2015). This scenario boosts the search for antioxidants obtained from natural species, which often present high levels of polyphenolic compounds, tocopherols, ascorbic acid or carotenoids, all representing good alternatives to artificial antioxidants, such as BHA or BHT (Maqsood, Benjakul, & Shahidi, 2013), which is also in line with the current consumers' demand for healthier, safer and more convenient food (Shim et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

et al. 2018

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A B S T R A C TMelissa officinalis (lemon balm) and its extracts have been frequently reported as possessing bioactive properties, offering the potential for use in development/enrichment of food products with additional functional capabilities, providing health benefits to consumers. The antioxidant, antibacterial and antifungal activity of lemon balm extract, as well as its potential hepatotoxicity were thoroughly evaluated. The extracts were then incorporated into cupcakes and their preserving effect, chemical composition, colour parameters and antioxidant activity were compared with those provided by potassium sorbate. In general, the variables with the largest differences among different storage times were energy level, sucrose, glucose, palmitic acid (C6:0) and oleic acid (C18:1n9). On the other hand, L * (top), a * (top), b * (top), pH, capric acid (C10:0) and lauric acid (C12:0) showed the greatest variation according to cupcake formulation. The results observed indicate that the lemon balm extract rich in rosmarinic acid can provide advantageous functional properties to bakery products.

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Section: Introductionmentioning

confidence: 99%

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

et al. 2018

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“…Many studies have also measured the perceptions of consumers on different aspects of food safety (Shim et al, 2011;Van Boxstael et al, 2014). A limited number of studies are focused on consumer's perception of vegetable safety risks, such as pesticide residues and product freshness.…”

Section: Consumer Concerns On Vegetable Safety Related To Contaminationmentioning

confidence: 99%

A Study on Factors Affecting Consumers Decision to Purchase Vegetables

Singh¹,

raj²

2018

Int.J.Curr.Microbiol.App.Sci

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“…Studies about successful leaflets have focused on increasing the knowledge of the general public (Humphris et al 1999;Stubbings et al 2000), as well as more specific groups such as patients (Barlow 1998;Hawkey and Hawkey 1989), parents (Ghaderi et al 2013), and customers (Shim et al 2011). Other studies found that leaflets influenced behavior (Ershoff et al 1989;Hart et al 1997) and reduced anxiety about an illness (Humphris et al 2001;Robb et al 2006).…”

Section: Persuasionmentioning

confidence: 99%

The persuasion and security awareness experiment: reducing the success of social engineering attacks

et al. 2015

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Objectives The aim of the current study is to explore to what extent an intervention reduces the effects of social engineering (e.g., the obtaining of access via persuasion) in an office environment. In particular, we study the effect of authority during a 'social engineering' attack. Methods Thirty-one different 'offenders' visited the offices of 118 employees and on the basis of a script, asked them to hand over their office keys. Authority, one of the six principles of persuasion, was used by half of the offenders to persuade a target to comply with his/her request. Prior to the visit, an intervention was randomly administered to half of the targets to increase their resilience against attempts by others to obtain their credentials. Results A total of 37.0 % of the employees who were exposed to the intervention surrendered their keys while 62.5 % of those who were not exposed to it handed them over. The intervention has a significant effect on compliance but the same was not the case for authority.Conclusions Awareness-raising about the dangers, characteristics, and countermeasures associated with social engineering proved to have a significant positive effect on neutralizing the attacker.

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Consumers’ knowledge and safety perceptions of food additives: Evaluation on the effectiveness of transmitting information on preservatives

Cited by 192 publications

References 5 publications

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

A Study on Factors Affecting Consumers Decision to Purchase Vegetables

The persuasion and security awareness experiment: reducing the success of social engineering attacks

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