TY  - JOUR
AU  - Tomasevic, Igor
AU  - Hambardzumyan, Garegin
AU  - Marmaryan, Gayane
AU  - Nikolic, Aleksandra
AU  - Mujcinovic, Alen
AU  - Sun, Weizheng
AU  - Liu, Xiao-Chen
AU  - Bursać Kovačević, Danijela
AU  - Markovinović, Anica Bebek
AU  - Terjung, Nino
AU  - Heinz, Volker
AU  - Papageorgiou, Maria
AU  - Skendi, Adriana
AU  - Goel, Gunjan
AU  - Raghav, Mamta
AU  - Dalle Zotte, Antonella
AU  - Nakov, Dimitar
AU  - Velkoska, Valentina
AU  - Sołowiej, Bartosz G.
AU  - Semenova, Anastasia A.
AU  - Kuznetsova, Oksana A.
AU  - Krocko, Miroslav
AU  - Duckova, Viera
AU  - Lorenzo, Jose M.
AU  - Echegaray, Noemi
AU  - Oz, Emel
AU  - Oz, Fatih
AU  - Djekic, Ilija
UR  - https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.12815
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6402
AB  - BACKGROUND This investigation provides an important insight into Eurasian consumers' food safety beliefs and trust issues influenced by the COVID-19 pandemic. An online survey was conducted in 15 European and Asian countries involving more than 4000 consumers. RESULTS It has confirmed that different socioeconomic characteristics, cultural aspects and education levels shape food safety perceptions within Eurasian countries. The COVID-19 pandemic influenced their beliefs and trust in food safety, which is relatively low on average. However, it is significantly higher for European consumers (especially European Union ones) compared to their Asian counterparts. Both Asian and European respondents agreed that food fraud and climate changes represent a food safety issue. However, European consumers were less concerned regarding the food safety of genetically modified foods and meat and dairy analogs/hybrids. Asian consumers were, to a greater extent, worried about the risk of getting COVID-19 from food, restaurants, food retail establishments and home food deliveries. CONCLUSION Eurasian consumers have put their greatest extent of trust, when food safety assurance is concerned, into food scientists and food producers holding a food safety certificate. Broadly, they are uncertain to what extent their federal governments and food inspectors are competent, able and efficient in ensuring food safety. Higher education of Eurasian consumers was followed by increased food safety confidence in all parts of the food chain. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
T2  - Journal of the Science of Food and Agriculture
T2  - Journal of the Science of Food and Agriculture
T1  - Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries
IS  - n/a
VL  - n/a
DO  - 10.1002/jsfa.12815
ER  - 

@article{
author = "Tomasevic, Igor and Hambardzumyan, Garegin and Marmaryan, Gayane and Nikolic, Aleksandra and Mujcinovic, Alen and Sun, Weizheng and Liu, Xiao-Chen and Bursać Kovačević, Danijela and Markovinović, Anica Bebek and Terjung, Nino and Heinz, Volker and Papageorgiou, Maria and Skendi, Adriana and Goel, Gunjan and Raghav, Mamta and Dalle Zotte, Antonella and Nakov, Dimitar and Velkoska, Valentina and Sołowiej, Bartosz G. and Semenova, Anastasia A. and Kuznetsova, Oksana A. and Krocko, Miroslav and Duckova, Viera and Lorenzo, Jose M. and Echegaray, Noemi and Oz, Emel and Oz, Fatih and Djekic, Ilija",
abstract = "BACKGROUND This investigation provides an important insight into Eurasian consumers' food safety beliefs and trust issues influenced by the COVID-19 pandemic. An online survey was conducted in 15 European and Asian countries involving more than 4000 consumers. RESULTS It has confirmed that different socioeconomic characteristics, cultural aspects and education levels shape food safety perceptions within Eurasian countries. The COVID-19 pandemic influenced their beliefs and trust in food safety, which is relatively low on average. However, it is significantly higher for European consumers (especially European Union ones) compared to their Asian counterparts. Both Asian and European respondents agreed that food fraud and climate changes represent a food safety issue. However, European consumers were less concerned regarding the food safety of genetically modified foods and meat and dairy analogs/hybrids. Asian consumers were, to a greater extent, worried about the risk of getting COVID-19 from food, restaurants, food retail establishments and home food deliveries. CONCLUSION Eurasian consumers have put their greatest extent of trust, when food safety assurance is concerned, into food scientists and food producers holding a food safety certificate. Broadly, they are uncertain to what extent their federal governments and food inspectors are competent, able and efficient in ensuring food safety. Higher education of Eurasian consumers was followed by increased food safety confidence in all parts of the food chain. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.",
journal = "Journal of the Science of Food and Agriculture, Journal of the Science of Food and Agriculture",
title = "Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries",
number = "n/a",
volume = "n/a",
doi = "10.1002/jsfa.12815"
}

Tomasevic, I., Hambardzumyan, G., Marmaryan, G., Nikolic, A., Mujcinovic, A., Sun, W., Liu, X., Bursać Kovačević, D., Markovinović, A. B., Terjung, N., Heinz, V., Papageorgiou, M., Skendi, A., Goel, G., Raghav, M., Dalle Zotte, A., Nakov, D., Velkoska, V., Sołowiej, B. G., Semenova, A. A., Kuznetsova, O. A., Krocko, M., Duckova, V., Lorenzo, J. M., Echegaray, N., Oz, E., Oz, F.,& Djekic, I..Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries. in Journal of the Science of Food and Agriculture, n/a(n/a).
https://doi.org/10.1002/jsfa.12815

Tomasevic I, Hambardzumyan G, Marmaryan G, Nikolic A, Mujcinovic A, Sun W, Liu X, Bursać Kovačević D, Markovinović AB, Terjung N, Heinz V, Papageorgiou M, Skendi A, Goel G, Raghav M, Dalle Zotte A, Nakov D, Velkoska V, Sołowiej BG, Semenova AA, Kuznetsova OA, Krocko M, Duckova V, Lorenzo JM, Echegaray N, Oz E, Oz F, Djekic I. Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries. in Journal of the Science of Food and Agriculture.n/a(n/a).
doi:10.1002/jsfa.12815 .

Tomasevic, Igor, Hambardzumyan, Garegin, Marmaryan, Gayane, Nikolic, Aleksandra, Mujcinovic, Alen, Sun, Weizheng, Liu, Xiao-Chen, Bursać Kovačević, Danijela, Markovinović, Anica Bebek, Terjung, Nino, Heinz, Volker, Papageorgiou, Maria, Skendi, Adriana, Goel, Gunjan, Raghav, Mamta, Dalle Zotte, Antonella, Nakov, Dimitar, Velkoska, Valentina, Sołowiej, Bartosz G., Semenova, Anastasia A., Kuznetsova, Oksana A., Krocko, Miroslav, Duckova, Viera, Lorenzo, Jose M., Echegaray, Noemi, Oz, Emel, Oz, Fatih, Djekic, Ilija, "Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries" in Journal of the Science of Food and Agriculture, n/a, no. n/a,
https://doi.org/10.1002/jsfa.12815 . .

TY  - JOUR
AU  - Chen, Ruixia
AU  - Liu, Xiao-Chen
AU  - Xiang, Junyi
AU  - Sun, Weizheng
AU  - Tomasevic, Igor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6380
AB  - A long-term high-sodium diet has been reported to increase the incidence of cardiovascular diseases and other diseases, including osteoporosis, gastric cancer, stomach cancer, and kidney stones. Meat products contain high NaCl content and contribute to approximately 20% of the total sodium intake, so reducing its sodium content has always been the critical focus of industries and researchers. Salty and saltiness-enhancing peptides (SSEP) are a potential salt substitute that exhibits a salt taste or saltiness-enhancing activity. The partial replacement of NaCl by SSEP in low-sodium meat products has been a technological challenge. This review discussed the salt taste transduction mechanism of SSEP. The current studies about preparing SSEP based on different protein sources were summarized. Further, the effects of SSEP combined with other chloride salts, such as KCl and CaCl2, on the sensory properties of meat products were summarized. Finally, the challenges associated with applying the peptide to low-sodium meat products were discussed, focusing on the efficient preparation method and the effect of meat product processing methods and matrices on the efficacy of SSEP. © 2023 Elsevier Ltd
T2  - Meat Science
T2  - Meat Science
T1  - Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products
VL  - 204
DO  - 10.1016/j.meatsci.2023.109261
ER  - 

@article{
author = "Chen, Ruixia and Liu, Xiao-Chen and Xiang, Junyi and Sun, Weizheng and Tomasevic, Igor",
year = "2023",
abstract = "A long-term high-sodium diet has been reported to increase the incidence of cardiovascular diseases and other diseases, including osteoporosis, gastric cancer, stomach cancer, and kidney stones. Meat products contain high NaCl content and contribute to approximately 20% of the total sodium intake, so reducing its sodium content has always been the critical focus of industries and researchers. Salty and saltiness-enhancing peptides (SSEP) are a potential salt substitute that exhibits a salt taste or saltiness-enhancing activity. The partial replacement of NaCl by SSEP in low-sodium meat products has been a technological challenge. This review discussed the salt taste transduction mechanism of SSEP. The current studies about preparing SSEP based on different protein sources were summarized. Further, the effects of SSEP combined with other chloride salts, such as KCl and CaCl2, on the sensory properties of meat products were summarized. Finally, the challenges associated with applying the peptide to low-sodium meat products were discussed, focusing on the efficient preparation method and the effect of meat product processing methods and matrices on the efficacy of SSEP. © 2023 Elsevier Ltd",
journal = "Meat Science, Meat Science",
title = "Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products",
volume = "204",
doi = "10.1016/j.meatsci.2023.109261"
}

Chen, R., Liu, X., Xiang, J., Sun, W.,& Tomasevic, I.. (2023). Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products. in Meat Science, 204.
https://doi.org/10.1016/j.meatsci.2023.109261

Chen R, Liu X, Xiang J, Sun W, Tomasevic I. Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products. in Meat Science. 2023;204.
doi:10.1016/j.meatsci.2023.109261 .

Chen, Ruixia, Liu, Xiao-Chen, Xiang, Junyi, Sun, Weizheng, Tomasevic, Igor, "Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products" in Meat Science, 204 (2023),
https://doi.org/10.1016/j.meatsci.2023.109261 . .