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| Predicate | Object |
|---|---|
| rdf:type | |
| lifeskim:mentions | |
| pubmed:issue |
4
|
| pubmed:dateCreated |
1997-12-9
|
| pubmed:abstractText |
In the United States, consumer demand for new foods and changes in eating habits and food safety risks are affecting the food processing industry. The population is becoming older on average; moreover, consumers want fresh and minimally processed food without synthetic chemical preservatives. To address the need for safer food and compete for consumer acceptance, manufacturers are exploring new food processing and preservation methods.
|
| pubmed:language |
eng
|
| pubmed:journal | |
| pubmed:citationSubset |
IM
|
| pubmed:chemical | |
| pubmed:status |
MEDLINE
|
| pubmed:issn |
1080-6040
|
| pubmed:author | |
| pubmed:issnType |
Print
|
| pubmed:volume |
3
|
| pubmed:owner |
NLM
|
| pubmed:authorsComplete |
Y
|
| pubmed:pagination |
467-9
|
| pubmed:dateRevised |
2009-5-21
|
| pubmed:meshHeading | |
| pubmed:articleTitle |
The impact of consumer demands and trends on food processing.
|
| pubmed:affiliation |
Nestlé USA, Inc., Glendale, California 91203, USA. donald.zink@us.nestle.com
|
| pubmed:publicationType |
Journal Article
|