New dimension of slow food movement using supercritical fluid technology and methods to influence society by effective marketing strategies

Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional
Ruhan Aşkın Uzel

Abstract

Although slow food movement is a well-known movement nowadays, in order to make it more widespread to the society, necessity to develop and to adapt new techniques has become inevitable for healthier consumption age. For this purpose, possibility of increased usage of healthy foods with addition of natural extracts using new techniques came out from relevant questionaries applied to people of different age groups. In this study, specific properties of supercritical carbon dioxide at distinct temperatures and water in subcritical conditions were used to obtain extracts rich in water-soluble organic compounds. Experiments were carried out at pressures of 10, 20, 30, and 40 MPa and temperatures ranging from 40 to 200 ℃ with and without modifier for 2 h of extraction time. The flow rate was kept at 4 and 1 ml/min for CO2 and water, respectively. The highest water-soluble organic compound recovery yield was 78.10%. Results were supported by marketing strategies to announce this new application and products to the society. Group of sample questions was prepared to investigate (a) frequency of staple food usage, (b) the brand names and relevant reasons that bring up consumers to buy specifically same branded products, (c) knowledge ab...Continue Reading

Methods Mentioned

BETA
dynamic laser scattering

Related Concepts

Related Feeds

Cajal Bodies & Gems

Cajal bodies or coiled bodies are dense foci of coilin protein. Gemini of Cajal bodies, or gems, are microscopically similar to Cajal bodies. It is believed that Cajal bodies play important roles in RNA processing while gems assist the Cajal bodies. Find the latest research on Cajal bodies and gems here.