Kooperativer Bibliotheksverbund

UID:

Format: XXI, 462 S. , Ill., graph. Darst.

ISBN: 3540415211 , 9783540415213

Language: English

Subjects: Ethnology , Sociology

Keywords: Europäische Union ; Lebensmittelverbrauch ; Verbraucherverhalten ; Aufsatzsammlung ; Aufsatzsammlung ; Aufsatzsammlung

URL: Inhaltsverzeichnis

Author information: Frewer, Lynn 1960-

UID:

Format: 1 online resource (xvi, 312 pages) : , illustrations

ISBN: 9783527634798 , 3527634797 , 9783527634811 , 3527634819

Content: Providing an overview of nanotechnology in the context of agriculture and food science, this monograph covers topics such as nano-applications in teh agri-food sector, as well as the social and ethical implications. Following a review of the basics, the book goes on to take an in-depth look at processing and engineering, encapsulation and delivery, packaging, crop protection and disease. It highlights the technical, regulatory, and safety aspects of nanotechnology in food science and agriculture, while also considering the environmental impact. A valuable and accessible guide for profess.

Note: Fundamentals. Intermolecular interactions / Willem Norde -- Supramolecular structures / Pieter Stroeve -- Basic applications. Nanotechnology in food production / Remko M. Boom -- Packaging / Frans W.H. Kampers -- Using nanoparticles in agricultural and food diagnostics / Geertruida A. Posthuma-Trumpie and Aart van Amerongen -- Food applications. Nano-functionalized techniques in crop and livestock production: improving food productivity, traceability, and safety / Niall O'Brien and Enda Cummins -- Nanotechnologies for improving food quality, safety, and security / Douglas K.R. Robinson and Mark Morrison -- Food functionality and the physics of bionanotechnology: some examples and challenges / Erik van der Linden -- Products and their commercialization / Betty Bugusu, Ursula Vanesa Lay Ma, and John D. Floros -- Nanotechnology and society. Toxicology of nanomaterials in food / Bernadene A. Magnuson and Hans Bouwmeester -- Nanomaterials in food and food contact materials-potential implications for consumer safety and regulatory controls / Qasim Chaudhry, Laurence Castle, and Richard Watkins -- Environmental considerations of and societal reactions to nanotechnology in the food sector / Michael Siegrist, Bernd Nowack, and Hans Kastenholz -- Nanotechnology and food allergy / E.N. Clare Mills, Yuri Aleexev, and Alan R. Mackie -- Communication of risks and benefits of nanotechnology: the issue of societal acceptance of emerging technologies / Lynn J. Frewer, Arnout R.H. Fischer, and J. (Hans) C.M. van Trijp -- Public engagement with emerging issues in agri-food nanotechnology / Lynn J. Frewer, Arnout R.H. Fischer, and Gene Rowe -- Nano-ethics / Roger Strand -- Evolving best practice in governance policy-developing consumer confidence in risk analysis applied to emerging technologies / Hans J.P. Marvin [and others].

Additional Edition: Print version: Nanotechnology in the agri-food sector. Weinheim : Wiley-VCH, ©2011 ISBN 9783527330607

Language: English

Keywords: Electronic books. ; Electronic books. ; Electronic books.

URL: https://onlinelibrary.wiley.com/doi/book/10.1002/9783527634798

URL: https://onlinelibrary.wiley.com/doi/book/10.1002/9783527634798

URL: https://onlinelibrary.wiley.com/doi/book/10.1002/9783527634798

UID:

Format: XVI, 312 S. : , Ill., graph. Darst. ; , 25 cm.

ISBN: 978-3-527-33060-7

Note: Literaturangaben

Language: English

Subjects: Chemistry/Pharmacy , Agriculture, Forestry, Horticulture, Fishery, Domestic Science

Keywords: Landwirtschaft ; Lebensmittelproduktion ; Lebensmitteltechnologie ; Nanotechnologie ; Nanostrukturiertes Material

URL: Inhaltsverzeichnis

Author information: Frewer, Lynn, 1960-

UID:

Format: XXI, 462 S. : , Ill., graph. Darst. ; , 24 cm.

ISBN: 978-3-642-07477-6 , 3-642-07477-4

Note: Literaturangaben

Language: English

Subjects: Ethnology

Keywords: Lebensmittelverbrauch ; Verbraucherverhalten ; Aufsatzsammlung

Author information: Frewer, Lynn, 1960-

UID:

Format: Online-Ressource (XXII, 480 p, online resource)

ISBN: 9783642316098

Series Statement: Advanced Topics in Science and Technology in China

Content: Allergy is an immunological disease caused by multiple factors and characterized by variability, specificity and complexity. "Multidisciplinary Approaches to Allergies" covers diverse aspects ranging from basic molecular mechanisms to societal issues within the framework of multidisciplinary approaches to allergies. It contains 29 chapters in 6 parts: General Allergy; Allergenic Sources and Allergens; Diagnosis; Therapies and Pharmacy; Hypoallergenic Products; Environment, Hygiene and Societal Issues. It can be used in education and research as introductory and supplementary material. It is also an indispensable tool for scientists and doctors who are searching for an integrated way for allergy prevention, treatment and management. Zhong-Shan Gao, Ph.D., is Professor of Fruit Science and Allergy at the Department of Horticulture and the Allergy Research Center, Zhejiang University, China. Hua-Hao Shen, M.D., Ph.D., is Professor of Respiratory Diseases at the Second Affiliated Hospital, School of Medicine, Zhejiang University, China, and Professor in the Chang Jiang Scholars Program (MOE). Min Zheng, M.D., Ph.D., is Professor of Dermatology at the Second Affiliated Hospital, School of Medicine, Zhejiang University, China. Lynn J. Frewer, Ph.D., is Professor of Food & Society at the School of Agriculture, Food and Rural Development, Newcastle University, UK. Luud J.W.J. Gilissen, Ph.D., is senior researcher at Plant Research International, Wageningen University and Research Centre, the Netherlands

Note: Description based upon print version of record , Allergenic Sources and AllergensDiagnosis -- Therapies and Pharmacy -- Hypoallergenic Products -- Environment, Hygiene and Societal Issues. , Part I.General Allergy.Prevalence of Allergic Diseases in China , Mechanism of Type I Hypersensitivity , Multidisciplinary Approaches to Allergy Prevention , Part II.Allergenic Sources and Allergens.Overview of Allergen Sources in China , Allergen Protein Families and Cross-Reactivity , Seafood Allergens in China and Anti-allergenic Property of Seaweeds , Food Allergen Epitopes , Recombinant Allergens and Applications , Part III.Diagnosis.The CREATE Project: Development of Certified Reference Materials for Allergenic Products and Validation of Methods for Their Quantification , Diagnosis of Skin Allergy Diseases , Novel Approaches for the In-Vitro Diagnosis of Type I Allergies , Influence of Food Processing, Digestion and the Food Matrix on Allergenicity & Cellular Measures of Allergenicity , Part IV.Therapies and Pharmacy. sImmunotherapy of Asthma: From Basic Research to Clinical Practices , Pharmacotherapy in Common Allergic Diseases , Immunotherapy in Allergic Skin Disease , Traditional Chinese Medicine for Treating Food Allergy and Associated Eczema: From Research to Practice Perspective , Immunomodulation by Food , Prospective Studies on Mite (Dermatophagoides farinae) Allergen Immunotherapy in China , The Influence of Pollen Concentration on the Dispension of Antihistaminics and Corticosteroids to Hay Fever Patients , Part V.Hypoallergenic Products.In Search of Hypoallergenic Birch Trees: Characterization of PR-10 Genes from Eight Betula Species and Detection of Bet v 1 Isoforms in Birch Pollen Using a Combined Genomics- Proteomics Approach , Hypoallergenic Soybean, from Genes to Cultivar , Fruit Allergy and Genetic and Genomic Tools to Select Hypoallergenic Fruit Cultivars , Creating Hypoallergenic Crops through Genetic Modification , Acceptance of Natural and Genetically Modified Hypoallergenic Apples by Consumers with an Oral Allergy Syndrome (OAS) , Cow's Milk Allergens and Technologies to Control Allergenicity , Part VIEnvironment, Hygiene and Societal Issues.Prevalence of Asthma and Asthmatic Symptoms in Children in Relation to Environmental FactorsEpidemiological Studies in School Children in Taiyuan, China , The Relationship of Food Allergies and Respiratory Allergies in Urban and Rural Chinese Children , Socio-Economic Issues Associated with Food Allergy , The Association between Helminth Infections and Atopic Diseases

Additional Edition: ISBN 9783642316081

Additional Edition: Erscheint auch als Druck-Ausgabe Multidisciplinary approaches to allergies Berlin : Springer, 2012 ISBN 9783642316081

Additional Edition: ISBN 3642316085

Additional Edition: ISBN 9787308093491

Language: English

Subjects: Medicine

Keywords: Allergie ; Aufsatzsammlung

DOI: 10.1007/978-3-642-31609-8

URL: Volltext

URL: Volltext  (lizenzpflichtig)

URL: Cover

URL: Inhaltstext

Author information: Frewer, Lynn 1960-

UID:

Format: 1 online resource (696 p.)

ISBN: 1-84569-250-0

Series Statement: Woodhead Publishing Series in Food Science, Technology and Nutrition

Content: In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international.〈br

Note: Description based upon print version of record. , Cover; Understanding consumers of food products; Copyright; Contents; Contributor contact details; Preface; Part I Key influences on consumer food choice; 1 Food choice: an introduction; 1.1 Intake versus preference; 1.2 Motivations, frames of reference, and the psychological categorization of potential foods; 1.3 Preference versus liking; 1.4 The opportunities for choice; 1.5 Situating the person in the food choice situation: temporal perspectives; 1.6 Biological, cultural, and psychological (individual) influences; 1.7 Stable features: demographic characteristics and traits , 1.8 Momentary features: state variables1.9 Features of foods that influence food choice: the person-food interface; 1.10 An important and novel approach to the total food choice situation; 1.11 Conclusion and future trends; 1.12 Sources of further information; 1.13 References; 2 Sensory influences on food choice and food intake; 2.1 Introduction; 2.2 Sensory perception, preference and food intake; 2.3 Development and stability of food preferences; 2.4 Dynamics of liking: sensory specific satiety and boredom; 2.5 Sensory preferences and food intake in children and the elderly , 2.6 Sensory perception and preferences in relation to obesity2.7 Discussion and conclusion; 2.8 References and further reading; 3 The impact of context and environment on consumer food choice; 3.1 Introduction: definition and conceptualization; 3.2 How context/environment is studied: laboratory vs natural studies; 3.3 Contextual variables; 3.4 Meal context: putting the variables together; 3.5 Future trends; 3.6 Conclusions; 3.7 References; 4 Theories of food choice development; 4.1 Introduction: the importance of models of food choice development; 4.2 Learning theories , 4.3 Motivation theories4.4 Cognitive theories; 4.5 Validity of measurement methods; 4.6 Integration of the theoretical approaches; 4.7 Future trends; 4.8 Sources of further information; 4.9 References and further reading; 5 Perceptions of risk, benefit and trust associated with consumer food choice; 5.1 Introduction; 5.2 Research into consumer food risk perceptions; 5.3 Implications for food risk communication and public involvement in policy development; 5.4 Implications for risk management; 5.5 Conclusions; 5.6 References; Part II Product attributes and consumer food choice , 6 Branding and labelling of food products6.1 Introduction; 6.2 The role of brands in the consumer decision process; 6.3 The brand and its sources of value; 6.4 Brand management; 6.5 Labelling; 6.6 Conclusion; 6.7 References; 7 How consumers perceive food quality; 7.1 Introduction; 7.2 Defining food quality; 7.3 Five propositions on how consumers perceived food quality; 7.4 The Total Food Quality Model; 7.5 Future trends; 7.6 Sources of further information; 7.7 References; 8 Consumer attitudes towards convenience foods; 8.1 Introduction; 8.2 Definitions of convenience and convenience foods , 8.3 Consumer forces driving the convenience food market , English

Additional Edition: ISBN 1-84569-009-5

Language: English

UID:

Format: 1 online resource (696 p.)

ISBN: 1-84569-250-0

Series Statement: Woodhead Publishing Series in Food Science, Technology and Nutrition

Content: In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international.〈br

Note: Description based upon print version of record. , Cover; Understanding consumers of food products; Copyright; Contents; Contributor contact details; Preface; Part I Key influences on consumer food choice; 1 Food choice: an introduction; 1.1 Intake versus preference; 1.2 Motivations, frames of reference, and the psychological categorization of potential foods; 1.3 Preference versus liking; 1.4 The opportunities for choice; 1.5 Situating the person in the food choice situation: temporal perspectives; 1.6 Biological, cultural, and psychological (individual) influences; 1.7 Stable features: demographic characteristics and traits , 1.8 Momentary features: state variables1.9 Features of foods that influence food choice: the person-food interface; 1.10 An important and novel approach to the total food choice situation; 1.11 Conclusion and future trends; 1.12 Sources of further information; 1.13 References; 2 Sensory influences on food choice and food intake; 2.1 Introduction; 2.2 Sensory perception, preference and food intake; 2.3 Development and stability of food preferences; 2.4 Dynamics of liking: sensory specific satiety and boredom; 2.5 Sensory preferences and food intake in children and the elderly , 2.6 Sensory perception and preferences in relation to obesity2.7 Discussion and conclusion; 2.8 References and further reading; 3 The impact of context and environment on consumer food choice; 3.1 Introduction: definition and conceptualization; 3.2 How context/environment is studied: laboratory vs natural studies; 3.3 Contextual variables; 3.4 Meal context: putting the variables together; 3.5 Future trends; 3.6 Conclusions; 3.7 References; 4 Theories of food choice development; 4.1 Introduction: the importance of models of food choice development; 4.2 Learning theories , 4.3 Motivation theories4.4 Cognitive theories; 4.5 Validity of measurement methods; 4.6 Integration of the theoretical approaches; 4.7 Future trends; 4.8 Sources of further information; 4.9 References and further reading; 5 Perceptions of risk, benefit and trust associated with consumer food choice; 5.1 Introduction; 5.2 Research into consumer food risk perceptions; 5.3 Implications for food risk communication and public involvement in policy development; 5.4 Implications for risk management; 5.5 Conclusions; 5.6 References; Part II Product attributes and consumer food choice , 6 Branding and labelling of food products6.1 Introduction; 6.2 The role of brands in the consumer decision process; 6.3 The brand and its sources of value; 6.4 Brand management; 6.5 Labelling; 6.6 Conclusion; 6.7 References; 7 How consumers perceive food quality; 7.1 Introduction; 7.2 Defining food quality; 7.3 Five propositions on how consumers perceived food quality; 7.4 The Total Food Quality Model; 7.5 Future trends; 7.6 Sources of further information; 7.7 References; 8 Consumer attitudes towards convenience foods; 8.1 Introduction; 8.2 Definitions of convenience and convenience foods , 8.3 Consumer forces driving the convenience food market , English

Additional Edition: ISBN 1-84569-009-5

Language: English

UID:

Format: 1 online resource (696 p.)

ISBN: 1-84569-250-0

Series Statement: Woodhead Publishing Series in Food Science, Technology and Nutrition

Content: In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international.〈br

Note: Description based upon print version of record. , Cover; Understanding consumers of food products; Copyright; Contents; Contributor contact details; Preface; Part I Key influences on consumer food choice; 1 Food choice: an introduction; 1.1 Intake versus preference; 1.2 Motivations, frames of reference, and the psychological categorization of potential foods; 1.3 Preference versus liking; 1.4 The opportunities for choice; 1.5 Situating the person in the food choice situation: temporal perspectives; 1.6 Biological, cultural, and psychological (individual) influences; 1.7 Stable features: demographic characteristics and traits , 1.8 Momentary features: state variables1.9 Features of foods that influence food choice: the person-food interface; 1.10 An important and novel approach to the total food choice situation; 1.11 Conclusion and future trends; 1.12 Sources of further information; 1.13 References; 2 Sensory influences on food choice and food intake; 2.1 Introduction; 2.2 Sensory perception, preference and food intake; 2.3 Development and stability of food preferences; 2.4 Dynamics of liking: sensory specific satiety and boredom; 2.5 Sensory preferences and food intake in children and the elderly , 2.6 Sensory perception and preferences in relation to obesity2.7 Discussion and conclusion; 2.8 References and further reading; 3 The impact of context and environment on consumer food choice; 3.1 Introduction: definition and conceptualization; 3.2 How context/environment is studied: laboratory vs natural studies; 3.3 Contextual variables; 3.4 Meal context: putting the variables together; 3.5 Future trends; 3.6 Conclusions; 3.7 References; 4 Theories of food choice development; 4.1 Introduction: the importance of models of food choice development; 4.2 Learning theories , 4.3 Motivation theories4.4 Cognitive theories; 4.5 Validity of measurement methods; 4.6 Integration of the theoretical approaches; 4.7 Future trends; 4.8 Sources of further information; 4.9 References and further reading; 5 Perceptions of risk, benefit and trust associated with consumer food choice; 5.1 Introduction; 5.2 Research into consumer food risk perceptions; 5.3 Implications for food risk communication and public involvement in policy development; 5.4 Implications for risk management; 5.5 Conclusions; 5.6 References; Part II Product attributes and consumer food choice , 6 Branding and labelling of food products6.1 Introduction; 6.2 The role of brands in the consumer decision process; 6.3 The brand and its sources of value; 6.4 Brand management; 6.5 Labelling; 6.6 Conclusion; 6.7 References; 7 How consumers perceive food quality; 7.1 Introduction; 7.2 Defining food quality; 7.3 Five propositions on how consumers perceived food quality; 7.4 The Total Food Quality Model; 7.5 Future trends; 7.6 Sources of further information; 7.7 References; 8 Consumer attitudes towards convenience foods; 8.1 Introduction; 8.2 Definitions of convenience and convenience foods , 8.3 Consumer forces driving the convenience food market , English

Additional Edition: ISBN 1-84569-009-5

Language: English

UID:

Format: XXII, 462 p. , online resource.

Edition: 1st ed. 2001.

ISBN: 9783662046012

Content: This book, edited and authored by a group of scientists experienced in European cross-cultural and interdisciplinary research in the field of consumer food perceptions, sensory evaluation, product image and risk research, delivers a unique insight into decision making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from different disciplines in order to address fundamental issues to do with predicting food choice, consumer behavior and societal trust into quality and safety regulatory systems. The importance of the social and psychological context and the cross-cultural differences and how they influence food choice are also covered in great detail.

Note: I: Food -- 1 Development and Acquisition of Food Likes -- 2 The Food and II Sensory Perception as Revealed by Multivariate Methods -- 3 Beliefs About Fat Why do we Hold Beliefs About Fat and why and how do we Study these Beliefs? -- 4 Product Packaging and Branding -- 5 Effects of Product Beliefs on Product Perception and Liking -- 6 Consumers' Quality Perception -- II: People -- 7 Does Taste Determine Consumption? Understanding the Psychology of Food Choice -- 8 Food Choice, Phytochemicals and Cancer Prevention -- 9 Private Body Consciousness -- 11 Convenience-Oriented Shopping: A Model from the Perspective of Consumer Research -- 12 Food Intake and the Elderly - Social Aspects -- 13 Food-Related Lifestyle: A Segmentation Approach to European Food Consumers -- III: Society -- 14 Cross-Cultural Differences in Food Choice -- 16 The Origin of the Spices: The Impact of Geographic Product Origin on Consumer Decision Making -- 17 Marketing PDO (Products with Denominations of Origin) and PGI (Products with Geographical Identities) -- 18 Effect of Communication (Advertising or News) on Sales of Commodities -- 19 Food Availability and The European Consumer -- 20 The Economics of Food Choice: Is Price Important? -- 21 Food Choice in Europe - The Consumer Perspective -- 22 Beliefs Associated with Food Production Methods -- 23 Risk Perception, Communication and Trust. How Might Consumer Confidence in the Food Supply be Maintained? -- 24 Public Participation in Developing Policy Related to Food Issues -- 25 The Future of European Food Choice.

In: Springer Nature eBook

Additional Edition: Printed edition: ISBN 9783642074776

Additional Edition: Printed edition: ISBN 9783540415213

Additional Edition: Printed edition: ISBN 9783662046029

Language: English

DOI: 10.1007/978-3-662-04601-2

URL: https://doi.org/10.1007/978-3-662-04601-2

UID:

Format: Online-Ressource (XXI, 462 p) , digital

Edition: Springer eBook Collection. Chemistry and Materials Science

ISBN: 9783662046012

Content: This book, edited and authored by a group of scientists experienced in European cross-cultural and interdisciplinary research in the field of consumer food perceptions, sensory evaluation, product image and risk research, delivers a unique insight into decision making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from different disciplines in order to address fundamental issues to do with predicting food choice, consumer behavior and societal trust into quality and safety regulatory systems. The importance of the social and psychological context and the cross-cultural differences and how they influence food choice are also covered in great detail

Additional Edition: ISBN 9783642074776

Additional Edition: Erscheint auch als Druck-Ausgabe ISBN 9783642074776

Additional Edition: Erscheint auch als Druck-Ausgabe ISBN 9783540415213

Additional Edition: Erscheint auch als Druck-Ausgabe ISBN 9783662046029

Language: English

DOI: 10.1007/978-3-662-04601-2

URL: Volltext  (lizenzpflichtig)

URL: lizenzpflichtig