Creation of the quality of food products and dishes in the technological process

• Published in: Zeszyty problemowe postępów nauk rolniczych no. 552
• Main Authors: Nowak, D. (ed.), Jakubczyk, E, Witrowa-Rajchert, D.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Inzynierii Zywnosci i Organizacji Produkcji
• Format: Journal Article
• Language: Polish
• Published: Warszawa (Poland) Polska Akademia Nauk 2010
• Subjects: ADDITIF ALIMENTAIRE; ADITIVOS ALIMENTARIOS; ALIMENTOS; CALIDAD; FOOD ADDITIVES; FOOD HYGIENE; FOOD INDUSTRY; FOOD TECHNOLOGY; FOODS; HIGIENE DE LOS ALIMENTOS; http://www.fao.org/aos/agrovoc#c_24887; http://www.fao.org/aos/agrovoc#c_3011; http://www.fao.org/aos/agrovoc#c_3019; http://www.fao.org/aos/agrovoc#c_3020; http://www.fao.org/aos/agrovoc#c_3030; http://www.fao.org/aos/agrovoc#c_3032; http://www.fao.org/aos/agrovoc#c_6400; HYGIENE DES ALIMENTS; INDUSTRIA ALIMENTARIA; INDUSTRIE ALIMENTAIRE; MATERIAS PRIMAS; MATIERE PREMIERE; PRODUIT ALIMENTAIRE; QUALITE; QUALITY; RAW MATERIALS; TECHNOLOGIE ALIMENTAIRE; TECNOLOGIA DE ALIMETOS
• ISSN: 0084-5477

In the recent years, people are more and more interested in the effect of food on human health and they pay bigger and bigger attention to the choice of food products. It is, on one hand, the result of dieticians warnings concerning the relationship between civilization-related diseases and improper nutrition and, on the other, broad education concerning the identification of nutritional value of particular food products. The education is often carried out by the media and it is often not very objective due the journalists tendency for inducing sensation and playing on the emotions of the consumers. In the social consciousness the notion of -the food highly processed starts to function as a cause of poor health state of the society. Very often ne does not notice either the producer or scientist care ensure high quality of food or the fact that the consumers market expects easy food which is usually highly processed