Pregled bibliografske jedinice broj: 528327
Consumers’ impression of olive oil and cereals as functional food
Consumers’ impression of olive oil and cereals as functional food // Proceedings of the 7th International Congress of Food Technologists, Biotechnologists and Nutritionists / Medić, Helga (ur.).
Zagreb, 2011. str. 46-50 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 528327 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Consumers’ impression of olive oil and cereals as functional food
Autori
Gajdoš Kljusurić, Jasenka ; Čačić, Jasna ; Markovina, Jerko
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings of the 7th International Congress of Food Technologists, Biotechnologists and Nutritionists
/ Medić, Helga - Zagreb, 2011, 46-50
ISBN
978-953-99725-4-5
Skup
7th International Congress of Food Technologists, Biotechnologists and Nutritionists
Mjesto i datum
Opatija, Hrvatska, 20.09.2011. - 23.09.2011
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
olive oil; cereals; functional food
Sažetak
This study investigated perceptions related to olive oil and cereals as functional foods. It was also examined how these perceptions are influenced by gender, age and the region of Croatia. One of the aims was to iden¬tify the public acceptance of the concept of functional food. In this paper we used a convenience sample and data were collected using a self-administrated questionnaire designed to assess opinions and attitudes about consumption and opinion of olive oil and cereals as functional foods. Interviewed individuals were of both genders aged from 19 to 65 with different education levels. Stratification of the units from the sample has been made according to gender, age and educational structure as well as social-economic status of respon¬dents in the sample (N=1122). The study showed that over 50% of female consumers is familiar with the term functional food, more than male consumers (33.8%). Results also indicate regional differences, especially between continental part of Croatia and the coast. The continental consumers consider olive oil as functional food (51%) which is not the case in the coastal part of Croatia. Regarding cereals, the opinions are not regionally divided (p>0.05) because 50% of the consumers from the continental part of Croatia and 47.5 % from the coastal part of Croatia consider cereals as functional food. The results have shown that generally the familiarity with functional food varies systematically as a function of age, gender and education level.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb,
Agronomski fakultet, Zagreb
