Editors ̕attitudes and Perceptions of Food Photographs as an Educational Tool PDF Download

Author: Patricia Lynne Sparks
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 208

View

Book Description

Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 598

View

Book Description

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 64

View

Book Description
The Bulletin of the Atomic Scientists is the premier public resource on scientific and technological developments that impact global security. Founded by Manhattan Project Scientists, the Bulletin's iconic "Doomsday Clock" stimulates solutions for a safer world.

Author:
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 360

View

Book Description

Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128037938
Category : Science
Languages : en
Pages : 334

View

Book Description
Innovation Strategies in the Food Industry: Tools for Implementation is an indispensable resource for the food industry to introduce innovations in the market, stand out from the competition and satisfy consumer demands. This reference reports the most trend advances of the food science, while providing insights and ideas to overcome limitations for their actual implementation in the industry. Innovation Strategies in the Food Industry: Tools for Implementation fills the gap between strategy developers and technical R&D associates by interpreting the technological adequacy of innovative techniques with the reaction of related consumers. It deals with the interaction of academia and industry, describing innovation and long term R&D strategies to overcome bottlenecks during know-how transfer between these two sectors. - Reports the development of cooperative networks for the commercialization of new food products - Includes the concept of open innovation, denoting the particular issues that SMEs are facing during their innovation efforts and suggest respective innovation policies in the agrifood sector - Discusses the challenges of introducing innovations in traditional food products - Describes the sustainability problems and restrictions (safety and energy issues) of innovations in food processing and emerging technologies - Exploits the cutting-edge innovation cases of food science and their applications in the food industry - Addresses the observed problems and provides solutions to meet market and consumers' needs

Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1844

View

Book Description

Author: Asraful Alam
Publisher: Springer Nature
ISBN: 3031577620
Category :
Languages : en
Pages : 316

View

Book Description

Author: Qiang Xia
Publisher: Frontiers Media SA
ISBN: 2832550916
Category : Science
Languages : en
Pages : 126

View

Book Description
Healthier foods have received unprecedented attention in the last couple of years. Different units of food processing assure physicochemical stability and microbiological safety, and simultaneously result in significant modifications in the composition and structure of food matrices, followed by the variations in nutrition and health properties such as intestinal bioaccessibility and bioavailability of functional small molecules of interests. Therefore, the correlation between extrinsic processing factors and composition-structure-properties response has been one of the focuses of food science research, largely relying on food matrices and the applied technique types. In this regard, thermal conditions receive the most attention considering its generalization and high applicability. For current food industries, multiple processing techniques, process strategies, and the combined approaches have been largely proposed, e.g., the uses of emerging external fields including sound, electric and plasma fields. Resultantly, the presence of new-type physico-chemical interaction behavior of minor/major components and composition-structure-property modifications exerted by emerging processing methods or patterns require more elaborate characterization, analysis and summarization over the response of quality, nutritional and health properties of final products. This Research Topic encourages researchers to submit Original Research and Review articles highlighting the roles of processing-induced physico-chemical modifications and interaction behavior of different intrinsic food components, particularly at molecular levels, in regulating the changes of quality, storability, nutrition and health characteristics of food products. Researchers working on the development of analysis, evaluation and characterization techniques to tackle issues related to complicated network of chemical changes, microstructural imaging and modeling as well as in vitro / in vivo nutrition effects are also encouraged to contribute. Healthier food can be obtained via food re-formulation and microstructure designing associated with processing parameters, relying on the accumulation of knowledge about the correlation between food structure, gastrointestinal fate of nutrients and satiety response. This Research Topic welcomes original research articles, reviews, systematic reviews, technology and code, and methods, covering, but not limited to, the following themes: - Novel characterization techniques applied to monitor processing effects; - Metabolic and omic characterization of bio-processing foods; - Characterization of composition-structure-property relation of newly developed food resources during processing; - Chemical modifications of food components (e.g., protein, lipid, carbohydrates, phytochemicals, etc.) during traditional thermal processing and emerging nonthermal processing processes or the combined patterns; - Effects of the chemical modifications during processing on nutrition and health; - Interaction between food components as affected by processing parameters, as well as its effects on nutritional properties (e.g., digestibility, bioaccessibility, bioavailability, etc.); - Food safety challenges and strategies for processing and preservation processes.

Author: Isobel R. Contento
Publisher: Jones & Bartlett Publishers
ISBN: 1449649769
Category : Health & Fitness
Languages : en
Pages : 464

View

Book Description
Nutrition Education, Second Edition provides a simple, straightforward model for designing effective nutrition education that addresses the personal and environmental influences that affect food choice and assists individuals in adopting healthy behaviors. Using a six-step process, this text integrates theory, research, and practice and provides advice on designing, implementing, and evaluating theory-based nutrition education.

Author: Christoph Breetz
Publisher: Anchor Academic Publishing (aap_verlag)
ISBN: 3954892324
Category : Business & Economics
Languages : en
Pages : 65

View

Book Description
This study addresses the question of the impact of packaging to demand a price premium leveraging the example of retailer brand premium products in the food segment in Germany. Product tiering is a pricing structure that is commonly used by producers, in which consumers are segmented by willingness to pay for specific (added) product benefits. This is a way of maximizing utility for both consumers and producers, and is commonly already leveraged by producers of branded products, but lately also by retailer brands, especially to enable growth outside the value tier. This research uses a survey across grocery purchase decision makers in Germany to identify the relationship of packaging and willingness to pay across a sample of retailer brand Tier 1, Tier 2 and Tier 3 products as well as a branded product in four different grocery categories. The intent is to answer whether i) packaging currently justifies the premium price of retailer brand tier 1 products compared to other product tiers, ii) packaging justifies the tier 1 retailer brand price premium, and iii) demographics influence the willingness to pay a premium price.