Full-text resources of CEJSH and other databases are now available in the new Library of Science.
Visit https://bibliotekanauki.pl

Results found: 2

first rewind previous Page / 1 next fast forward last

Search results

Search:
in the keywords:  GENETICALLY MODIFIED FOODS
help Sort By:

help Limit search:
first rewind previous Page / 1 next fast forward last
1
Content available remote

Poziom wiedzy konsumentow na temat zywnosci modyfikowanej genetycznie

100%
Sadowski A., Piasecka M.
Journal of Agribusiness and Rural Development
|
2011
|
issue 3(21)
105-114
EN
Practically application of genetically modified organisms poses a relatively new issue which causes a lot of controversies because of potential opportunities and risks. They are also subject of discussion, both among experts and general public. Therefore it is necessary to provide reliable information about modified organisms and about favourable and unfavourable consequences (environmental, health, economic and social) of they ap-plication. It is also important to recognise state of knowledge among potential and actual GM consumers. It was a goal of questionnaire research carried out on the group of 80 people. They revealed that in many aspects knowledge about GMO is relatively limited and depended on the level of education. Respondents with higher level of education have usually more information and simultaneously reveal more criticism in relation to their knowledge. There was no relationship between the knowledge of GM food and the place of residence.
2

Żywność genetycznie zmodyfikowana i funkcjonalna – nowe segmenty na rynku żywności

100%
Popis M., Kudelka W.
Zeszyty Naukowe Uniwersytetu Ekonomicznego w Krakowie
|
2012
|
issue 881
63-77
EN
In recent years more and more attention has been devoted to food production favourably affecting human health. This may be attributed to the increasing public awareness and knowledge of the relationship between nutrition and health. Increased consumer demand for food and the importance attached to healthy eating have led to the emergence of new segments of the food market, including genetically modified and functional foods. It is plant-based products that excel on the market for genetically modified food products. Genetic engineering allows for the introduction of specific plant genes responsible for the occurrence of desirable traits, such as improving quality characteristics and sensory and technological properties. Increasing quality requirements on food have contributed to the development of research on the genetic potential of industrial microorganisms. Food processing of raw materials use live microorganisms and enzymes. Increasingly, microorganisms are formed by transgenesis, allowing the generation of functional foods. Food products obtained using genetically modified micro-organisms can be seen as an important source of various nutrients, including nutraceuticals. There has been growing interest in functional foods, which are widely available on the Polish market. Consumers increasingly have more confidence in traditional forms of food than pharmaceuticals, a fact which has significantly contributed to the rapid development of health products. Functional foods are usually maintained by conventional enrichment of food products in various physiologically active substances or their entire composition, the use of alternatives to eliminate undesirable constituents and improve the availability and absorption of nutrients.
first rewind previous Page / 1 next fast forward last
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.