Effects of Food-Additive-Information on Consumers’ Willingness to Accept Food with Additives

study of dna interaction with ethylenediaminetetraacetic acid and sesamol food additives

برهمکنش dnaتیموس گاوی طبیعی (ct-dna) با اتیلن دی آمین تترااستات (edta)در بافرtris-hcl با 8/7 ph ( دراین ph،edta به نمک دی سدیم تبدیل می شود) وسسامول در بافر tris-hcl با4/7 ph مورد بررسی قرار گرفته است. edta و سسامول استفاده فراوانی در تکنولوژی غذایی و صنعت شیمیایی دارند. مدل اتصال dna مربوط بهedta بوسیله اسپکتروفتومتری جذب، دورنگ نمایی حلقوی(cd)، ویسکومتری وژل الکتروفورز بررسی شده است. طیفuv ...

Anchoring Effects on Consumers’ Willingness-to-Pay and Willingness-to-Accept

Consumers’ Willingness to Pay for a Functional Food

Impact of Demographics on Consumers Willingness to Pay Premium: A study of Organic food products

-The study represents the data collected from the organic consumers of Bangalore City which is one of the major markets of organic products in South India. The study examined consumers’ WTPP (Willingness to Pay Premium) for organic food products based on a sample of 150 consumers of Bangalore City during the year 2014. About 53% of the consumers were aware that organic produce was available in ...

Adverse reactions to food additives.

The first published report of an adverse reaction to a food additive was that provided by Lockey (1959). He described urticaria in a patient who was given steroid therapy, the formulation of which contained tartrazine. In 1973 the Ministry of Agriculture, Fisheries and Food’s Food Additives and Contaminants Committee produced an interim report on the Review of the Colouring Matter in Food Regul...