Consumer perception of risk towards new sustainable non-thermal food processing technologies: A cross-cultural study between Portugal, Germany, and the UK-Reference-Cited by-同舟云学术

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Consumer perception of risk towards new sustainable non-thermal food processing technologies: A cross-cultural study between Portugal, Germany, and the UK

Published:2024-08 Issue: Volume:96 Page:103772
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Silva Aline,Rocha Célia,Ribeiro José Carlos,Aganovic Kemal,Lima Rui C.,Methven Lisa,Cunha Luís M.

Funder

Horizon 2020 Marie Skłodowska-Curie Actions

Fundacao para a Ciencia e a Tecnologia

Publisher

Elsevier BV

Reference108 articles.

1. A psychological study of the inverse relationship between perceived risk and perceived benefit;Alhakami;Risk Analysis,1994

2. GM trust shaped by trust determinants with the impact of risk/benefit framework: The contingent role of food technology neophobia;Ali;GM Crops & Food,2021

3. The viability of crowdsourcing for survey research;Behrend;Behavior Research Methods,2011

4. Identifying consumer groups and their characteristics based on their willingness to engage with cultured meat: A comparison of four European countries;Boereboom;Foods,2022

5. Risk communication: Fators affecting impact;Breakwell;British Medical Bulletin,2000

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