Author: Thomas Harold StevensPublisher:
ISBN:
Category : Colorado potato beetle
Languages : en
Pages : 898
Book Description
Consumer Attitudes and Perceptions Toward Seafood when Eating Out
Author: Thomas Harold StevensPublisher:
ISBN:
Category : Colorado potato beetle
Languages : en
Pages : 898
Book Description
Consumer Attitudes and Perceptions Toward Seafood when Eating Out
Author: Robert C. LewisPublisher:
ISBN:
Category : Consumers
Languages : en
Pages : 88
Book Description
Research Bulletin
Author: Bulletin
Author: Hatch Experiment StationPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 60
Book Description
Marketing Research in a Marketing Environment
Author: William R. DillonPublisher: Times Mirror Magazine
ISBN:
Category : Business & Economics
Languages : en
Pages : 826
Book Description
Analysis of Consumer Perspectives on Fish and Seafood
Author: National Fish & Seafood Promotional Council (U.S.)Publisher:
ISBN:
Category : Consumer behavior
Languages : en
Pages : 44
Book Description
The purpose of this study was to update the 1988 research conducted by the National Fish and Seafood Promotional Council into the role of fish and seafood in consumer's diets.
Improving Seafood Products for the Consumer
Author: Torger BørresenPublisher: Elsevier
ISBN: 1845694589
Category : Technology & Engineering
Languages : en
Pages : 612
Book Description
It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascular disease. Based on a major EU Integrated Research Project, SEAFOODplus, this important book reviews the range of research into consumer attitudes towards seafood and the key issues in improving the safety, nutritional and sensory quality of seafood products to meet consumer expectations.After an introductory chapter the book is divided into six parts. The first part of the book reviews consumer attitudes to seafood, including regional differences, the impact of eating quality on product preferences, consumer information needs and attitudes to processed seafood products. Part two discusses research on the important health benefits of seafood consumption in such areas as gastrointestinal health, heart disease and the health of children and young adults. In Part three, the book reviews key seafood safety issues and how they can be managed, from virus contamination and pathogens to histamine and biogenic amines. The following two parts then discuss the range of technologies designed both to optimise the sensory and health benefits of seafood and ensure animal welfare in aquaculture operations. The final part of the book reviews traceability issues.Improving seafood products for the consumer is a valuable reference for the seafood processing industry, and all those concerned with improving the consumption of seafood products. - Reviews the range of research into consumer attitudes towards seafood - Discusses key issues in improving the safety, nutritional and sensory quality of seafood products - Examines the range of technologies available to improve the quality and ensure animal welfare
Shellfish Safety and Quality
Author: Sandra E. ShumwayPublisher: Elsevier
ISBN: 1845695577
Category : Technology & Engineering
Languages : en
Pages : 613
Book Description
Shellfish are a very popular and nutritious food source worldwide and their consumption has risen dramatically. Because of their unique nature as compared to beef and poultry, shellfish have their own distinct aspects of harvest, processing and handling. Edited by leading authorities in the field, this collection of review papers discusses issues of current interest and outlines steps that can be taken by the shellfish industry to improve shellfish safety and eating quality.Opening chapters provide an overview of the key issues associated with microbial and biotoxin contamination. Parts two and three then address in more detail methods to improve molluscan shellfish and crustacean quality and safety. Chapters focus on detection of algal toxins, monitoring and mitigation of the effects of harmful algal blooms, metals and organic contaminants, biofouling, disease control and selective breeding. Part four reviews legislation, regulation, public confidence in shellfish and risk management. Chapters on post-harvest issues, such as depuration, storage and packaging complete the volume.With its distinguished editors and international team of experts, Shellfish safety and quality is an essential reference for those in the shellfish industry, managers, policymakers and academics in the field. - Reviews the latest research on significant hazards such as microbial and biotoxin contamination - Discusses effective management of shellfish safety and quality, including emerging methods - Examines improved packaging methods
Monthly Checklist of State Publications
Author: Library of Congress. Exchange and Gift DivisionPublisher:
ISBN:
Category : State government publications
Languages : en
Pages : 648
Book Description
June and Dec. issues contain listings of periodicals.
Auditory Contributions to Food Perception and Consumer Behaviour
Author: Publisher: BRILL
ISBN: 9004416307
Category : Medical
Languages : en
Pages : 223
Book Description
What we hear before and/or while we eat and drink often affects our tasting experiences. The focus of Auditory Contributions to Food Perception and Consume Behaviour is to provide a state-of-the-art summary on how such music and ambient inputs can influence our expectations, our purchasing behaviour, as well as our product experience. Much of the research collected together in this volume relates to ‘sonic seasoning’: This is where music/soundscapes are especially chosen, or else designed/composed, in order to correspond to, and hence hopefully to modify the associated taste/aroma/mouthfeel/flavour in food and beverages. The various chapters collected together in this volume provide a state-of-the-art summary of this intriguing and emerging field of research, as well as highlighting some of the key directions for future research. Contributors are Sue Bastian, Thadeus L. Beekman, Jo Burzynska, Andrew Childress, Ilja Croijmans, Silvana Dakduk , Alexandra Fiegel, Apratim Guha, Ryuta Kawashima, Bruno Mesz, Kosuke Motoki, Rui Nouchi, Felipe Reinoso-Carvalho, Pablo Riera, Marijn Peters Rit, Toshiki Saito, Han-Seok Seo, Mariano Sigman, Laura J. Speed, Charles Spence, Motoaki Sugiura, Marcos Trevisan, Carlos Velasco, Johan Wagemans, and Qian Janice Wang.