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Halal and Kosher Food [[electronic resource] ] : Integration of Quality and Safety for Global Market Trends / / edited by Osman Ahmed Osman, Abdel Moneim Elhadi Sulieman
| Halal and Kosher Food [[electronic resource] ] : Integration of Quality and Safety for Global Market Trends / / edited by Osman Ahmed Osman, Abdel Moneim Elhadi Sulieman |
| Autore | Ahmed Osman Osman |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (413 pages) |
| Disciplina | 353.997 |
| Altri autori (Persone) | Moneim Elhadi SuliemanAbdel |
| Soggetto topico |
Food science
Food - Safety measures Food security Food - Microbiology Food - Analysis Chemistry Food Science Food Safety Food Security Food Microbiology Food Chemistry |
| ISBN | 9783031414596 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | The importance of halal food and its legality in both Islamic and non-Islamic communities around the world -- Dilemma and Concepts of Halal-Safe Food -- Metrology's Importance and Application in the Halal Food Assurance System -- Concept and Significance of the Halal Traceability System -- Kosher and halal food dissimilarities and challenges in accessing international markets -- One Health- new approach towards halal food safety -- Laboratory Methods for authenticating conformity of Halal Foods -- Models for risk analysis applicable to Halal food products -- Halal and kosher slaughter procedures in livestock and poultry -- The origins, usage, and production methods of halal and kosher gelatin -- Fraud on Halal food: principles, quality challenges, and safety concerns -- Standards and their application to the production, manufacture, and storage of halal food -- Fermentation techniques used to enhance the quality of halal food products -- Principles and techniques of sensory evaluation for assessing the quality of halal foods -- Good practices: Conception and implementation through the Halal food supply chain -- Contamination of Halal Beef Carcasses by Bacteria Grow or Survive During Cold Storage -- Inherent and extrinsic factors related to the shelf life of halal food stuff -- Impact of fluctuating storage temperatures on the sensory and microbiological quality of halal beef products -- Food additives and their applications in the production of halal and kosher foods -- The origin of enzymes and their applications in the production of specific halal products -- Pesticides Maximum Residues Levels (MRLs) in Halal Food -- The prevalence of microorganisms and their impact on the wholesomeness of particular Nile fish and fish products -- Significant risk of Shiga toxin-producing E. coli in certain halal foods -- Antimicrobial resistance: Challenges and Incidence in Various Halal Food Products -- Manufacturing Procedures for Controlling Harmful Microorganisms in Halal Chicken Meat Products -- Effects of heavy metal contamination on the safety of halal foodstuffs -- The incidence of aflatoxin in feedstuff and foodstuff and its significances on the wholsomnness of halal food -- Non-alcoholic drink safety and halal certification -- Production of Halal Meat Using HACCP System: Idea and Implementation. . |
| Record Nr. | UNINA-9910751385203321 |
Ahmed Osman Osman
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food safety engineering [[electronic resource] /] / edited by Da-Wen Sun
| Handbook of food safety engineering [[electronic resource] /] / edited by Da-Wen Sun |
| Pubbl/distr/stampa | Ames, Iowa, : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (866 p.) |
| Disciplina |
363.19/26
363.1926 |
| Altri autori (Persone) | SunDa-Wen |
| Soggetto topico |
Food - Safety measures
Food - Microbiology Food industry and trade - Sanitation |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-4443-5532-5
1-283-33328-7 9786613333285 1-4443-5529-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Fundamentals -- pt. 2. Advanced food safety detection methods -- pt. 3. Conventional processing systems of producing safe foods -- pt. 4. Novel processing methods for food microbial inactivation -- pt. 5. Food safety management systems. |
| Record Nr. | UNINA-9910141294703321 |
| Ames, Iowa, : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food safety engineering [[electronic resource] /] / edited by Da-Wen Sun
| Handbook of food safety engineering [[electronic resource] /] / edited by Da-Wen Sun |
| Pubbl/distr/stampa | Ames, Iowa, : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (866 p.) |
| Disciplina |
363.19/26
363.1926 |
| Altri autori (Persone) | SunDa-Wen |
| Soggetto topico |
Food - Safety measures
Food - Microbiology Food industry and trade - Sanitation |
| ISBN |
1-4443-5532-5
1-283-33328-7 9786613333285 1-4443-5529-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Fundamentals -- pt. 2. Advanced food safety detection methods -- pt. 3. Conventional processing systems of producing safe foods -- pt. 4. Novel processing methods for food microbial inactivation -- pt. 5. Food safety management systems. |
| Record Nr. | UNINA-9910830607903321 |
| Ames, Iowa, : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food safety engineering [[electronic resource] /] / edited by Da-Wen Sun
| Handbook of food safety engineering [[electronic resource] /] / edited by Da-Wen Sun |
| Pubbl/distr/stampa | Ames, Iowa, : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (866 p.) |
| Disciplina |
363.19/26
363.1926 |
| Altri autori (Persone) | SunDa-Wen |
| Soggetto topico |
Food - Safety measures
Food - Microbiology Food industry and trade - Sanitation |
| ISBN |
1-4443-5532-5
1-283-33328-7 9786613333285 1-4443-5529-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Fundamentals -- pt. 2. Advanced food safety detection methods -- pt. 3. Conventional processing systems of producing safe foods -- pt. 4. Novel processing methods for food microbial inactivation -- pt. 5. Food safety management systems. |
| Record Nr. | UNINA-9910840926603321 |
| Ames, Iowa, : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of natural antimicrobials for food safety and quality / / edited by T. M. Taylor ; contributors, M. V. Alvarez [and thirty-seven others]
| Handbook of natural antimicrobials for food safety and quality / / edited by T. M. Taylor ; contributors, M. V. Alvarez [and thirty-seven others] |
| Edizione | [1st edition] |
| Pubbl/distr/stampa | Cambridge, England : , : Woodhead Publishing, , 2015 |
| Descrizione fisica | 1 online resource (443 p.) |
| Disciplina | 664.028 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Food preservatives
Anti-infective agents Food - Microbiology Food - Safety measures |
| ISBN |
0-08-101399-X
1-78242-042-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FrontCover; Related titles; Handbook of Natural Antimicrobials for Food Safety and Quality; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 17 - Using natural antimicrobials to enhance the safety and quality of alcoholic and other beverages; 1.2 Types of natural antimicrobials: animal sources; 1.3 Types of natural antimicrobials: plant sources; 1.6 Application of natural antimicrobials; 1.7 Conclusions; Part One -Types; 2 - Plant extracts as antimicrobials in food products: types; 2.1 Introduction; Acknowledgment
3 - Plant extracts as antimicrobials in food products: mechanisms of action, extraction methods, and applications4 - Bacteriophages as antimicrobials in food products: history, biology and application; 4.1 Introduction; 4.4 Bacteriophages as biocontrol agents in food; 5.4 Conclusion and future trends; 5 - Bacteriophages as antimicrobials in food products: applications against particular pathogens; 6 - Lactic acid bacteria (LAB) as antimicrobials in food products: types and mechanisms of action; Part Three -Using natural antimicrobials in particular foods 6.4 Effects of culture preparation and storage techniques on LAB8.4 Effects of molecular structure; 16.4 Orange and orange-based juices; References; References; 7 - Lactic acid bacteria (LAB) as antimicrobials in food products: analytical methods and applications; 16 - Using natural antimicrobials to enhance the safety and quality of fruit- and vegetable-based beverages; 3.4 Extraction methods to maximize antimicrobial properties; 7.4 Methods for using LAB as biopreservatives in food; 1 - The use of natural antimicrobials in food: an overview; 8 - Chitosan as an antimicrobial in food products 8.1 IntroductionPart Two -Processing; Index; References; 10 - Physical and chemical methods for food preservation using natural antimicrobials; 10.4 Biological application of natural antimicrobials; 11 - Nanostructured and nanoencapsulated natural antimicrobials for use in food products; 11.4 Methods for characterization of nanostructures; 12 - Modelling the effects of natural antimicrobials as food preservatives; 12.4 Types of models; 14.4 Edible films and coatings enriched with natural antimicrobials; References; 13.8 Conclusion and future trends; 13.1 Introduction; References 14.1 Introduction15.1 Introduction; References; 15 - Using natural antimicrobials to enhance the safety and quality of milk; 15.4 Enhancing the safety and quality of egg-milk beverages using natural antimicrobials; 16.8 Tomato juices; 17.1 Introduction; 17.4 Beer; References; 9 - Evaluating natural antimicrobials for use in food products; 13 - Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: types of ...; 14 - Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: applicati ... 18 - Using natural antimicrobials to enhance the safety and quality of poultry |
| Record Nr. | UNINA-9910788069703321 |
| Cambridge, England : , : Woodhead Publishing, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of natural antimicrobials for food safety and quality / / edited by T. M. Taylor ; contributors, M. V. Alvarez [and thirty-seven others]
| Handbook of natural antimicrobials for food safety and quality / / edited by T. M. Taylor ; contributors, M. V. Alvarez [and thirty-seven others] |
| Edizione | [1st edition] |
| Pubbl/distr/stampa | Cambridge, England : , : Woodhead Publishing, , 2015 |
| Descrizione fisica | 1 online resource (443 p.) |
| Disciplina | 664.028 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Food preservatives
Anti-infective agents Food - Microbiology Food - Safety measures |
| ISBN |
0-08-101399-X
1-78242-042-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FrontCover; Related titles; Handbook of Natural Antimicrobials for Food Safety and Quality; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 17 - Using natural antimicrobials to enhance the safety and quality of alcoholic and other beverages; 1.2 Types of natural antimicrobials: animal sources; 1.3 Types of natural antimicrobials: plant sources; 1.6 Application of natural antimicrobials; 1.7 Conclusions; Part One -Types; 2 - Plant extracts as antimicrobials in food products: types; 2.1 Introduction; Acknowledgment
3 - Plant extracts as antimicrobials in food products: mechanisms of action, extraction methods, and applications4 - Bacteriophages as antimicrobials in food products: history, biology and application; 4.1 Introduction; 4.4 Bacteriophages as biocontrol agents in food; 5.4 Conclusion and future trends; 5 - Bacteriophages as antimicrobials in food products: applications against particular pathogens; 6 - Lactic acid bacteria (LAB) as antimicrobials in food products: types and mechanisms of action; Part Three -Using natural antimicrobials in particular foods 6.4 Effects of culture preparation and storage techniques on LAB8.4 Effects of molecular structure; 16.4 Orange and orange-based juices; References; References; 7 - Lactic acid bacteria (LAB) as antimicrobials in food products: analytical methods and applications; 16 - Using natural antimicrobials to enhance the safety and quality of fruit- and vegetable-based beverages; 3.4 Extraction methods to maximize antimicrobial properties; 7.4 Methods for using LAB as biopreservatives in food; 1 - The use of natural antimicrobials in food: an overview; 8 - Chitosan as an antimicrobial in food products 8.1 IntroductionPart Two -Processing; Index; References; 10 - Physical and chemical methods for food preservation using natural antimicrobials; 10.4 Biological application of natural antimicrobials; 11 - Nanostructured and nanoencapsulated natural antimicrobials for use in food products; 11.4 Methods for characterization of nanostructures; 12 - Modelling the effects of natural antimicrobials as food preservatives; 12.4 Types of models; 14.4 Edible films and coatings enriched with natural antimicrobials; References; 13.8 Conclusion and future trends; 13.1 Introduction; References 14.1 Introduction15.1 Introduction; References; 15 - Using natural antimicrobials to enhance the safety and quality of milk; 15.4 Enhancing the safety and quality of egg-milk beverages using natural antimicrobials; 16.8 Tomato juices; 17.1 Introduction; 17.4 Beer; References; 9 - Evaluating natural antimicrobials for use in food products; 13 - Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: types of ...; 14 - Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: applicati ... 18 - Using natural antimicrobials to enhance the safety and quality of poultry |
| Record Nr. | UNINA-9910821502003321 |
| Cambridge, England : , : Woodhead Publishing, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
High throughput analysis for food safety / / edited by Perry G. Wang, Mark F. Vitha, Jack F. Kay
| High throughput analysis for food safety / / edited by Perry G. Wang, Mark F. Vitha, Jack F. Kay |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley, , 2014 |
| Descrizione fisica | 1 online resource (300 p.) |
| Disciplina | 363.19/26 |
| Collana |
Chemical Analysis
THEi Wiley ebooks |
| Soggetto topico |
Food - Safety measures
Food - Safety measures - Government policy Food adulteration and inspection |
| ISBN |
1-118-90779-5
1-118-90792-2 1-118-90791-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
High-Throughput Analysis for Food Safety; Contents; Preface; Contributors; Chapter 1: Introduction: Basic Principles of Assays to be Covered, Sample Handling, and Sample Processing; 1.1 Introduction; 1.1.1 Current Situation and Challenges of Food Safety and Regulations; 1.1.2 Residues and Matrices of Food Analysis and High-Throughput Analysis; 1.1.3 Food Safety Classifications; 1.1.4 "High Throughput" Definition; 1.1.5 Scope of the Book; 1.2 Advanced Sample Preparation Techniques; 1.2.1 Automation of Weighing and Preparing Standard Solutions; 1.2.2 QuEChERS
1.2.3 Swedish Extraction Technique (SweEt) and Other Fast Sample Preparation Methods 1.2.4 Turbulent Flow Chromatography; 1.2.5 Pressurized Liquid Extraction; 1.2.6 Automated 96- and 384-Well Formatted Sample Preparation as well as Automated SPE Workstations; 1.2.7 Solid-Phase Microextraction; 1.2.8 Microextraction by Packed Sorbent; 1.2.9 Liquid Extraction Surface Analysis; 1.2.10 Headspace GC; 1.2.11 Summary; 1.3 Future Perspectives; Acknowledgment; References; Chapter 2: Survey of Mass Spectrometry-Based High-Throughput Methods in Food Analysis; 2.1 Introduction 2.2 Techniques Employing Chromatographic Separation 2.2.1 Gas Chromatography-Mass Spectrometry; 2.2.2 Liquid Chromatography-Mass Spectrometry; 2.3 Direct Techniques; 2.3.1 Matrix-Assisted Laser Desorption/ Ionization-Mass Spectrometry; 2.3.2 Headspace (Solid-Phase Microextraction)- Mass Spectrometry E-Nose; 2.3.3 Ambient Desorption/Ionization-Mass Spectrometry; 2.4 Concluding Remarks; Acknowledgments; References; Chapter 3: Quality Systems, Quality Control Guidelines and Standards, Method Validation, and Ongoing Analytical Quality Control; 3.1 Introduction; 3.1.1 Quality System Design 3.1.2 Procedures 3.1.3 Roles and Responsibilities; 3.1.4 Quality Manual; 3.1.5 Document Control; 3.1.6 Control of Records; 3.1.7 Audits; 3.1.8 Validation of Methodology; 3.1.9 Staff Competency; 3.1.10 Internal Quality Control; 3.1.11 Method Performance Criteria; 3.2 Qualitative Screening Methods; 3.2.1 Selectivity of Mass Spectrometry-Based Methods; 3.2.2 Confirmatory Methods; 3.2.3 Validation of Qualitative Screening Multiresidue Methods for Pesticide Residues in Foods; 3.3 Elements of the Analytical Workflow; 3.3.1 Sample Preparation; 3.3.2 Effects of Sample Processing 3.3.3 Extraction Efficiency 3.4 Initial Method Validation; 3.5 Ongoing Analytical Quality Control; 3.5.1 Internal Quality Control; 3.5.2 Proficiency Testing; 3.6 Validation of Qualitative Screening Multiresidue Methods for Veterinary Drug Residues in Foods; 3.6.1 EU Legislation Covering Method Validation for Veterinary Drug Screening; 3.6.2 Determination of Specificity/Selectivity and Detection Capability (CCß) Using the Classical Approach; 3.6.3 Establishment of a Cutoff Level and Calculation of CCβ; 3.6.4 Determination of the Applicability; 3.7 Conclusions; References Chapter 4: Deliberate Chemical Contamination and Processing Contamination |
| Record Nr. | UNINA-9910132159203321 |
| Hoboken, New Jersey : , : Wiley, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
High throughput analysis for food safety / / edited by Perry G. Wang, Mark F. Vitha, Jack F. Kay
| High throughput analysis for food safety / / edited by Perry G. Wang, Mark F. Vitha, Jack F. Kay |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley, , 2014 |
| Descrizione fisica | 1 online resource (300 p.) |
| Disciplina | 363.19/26 |
| Collana |
Chemical Analysis
THEi Wiley ebooks |
| Soggetto topico |
Food - Safety measures
Food - Safety measures - Government policy Food adulteration and inspection |
| ISBN |
1-118-90779-5
1-118-90792-2 1-118-90791-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
High-Throughput Analysis for Food Safety; Contents; Preface; Contributors; Chapter 1: Introduction: Basic Principles of Assays to be Covered, Sample Handling, and Sample Processing; 1.1 Introduction; 1.1.1 Current Situation and Challenges of Food Safety and Regulations; 1.1.2 Residues and Matrices of Food Analysis and High-Throughput Analysis; 1.1.3 Food Safety Classifications; 1.1.4 "High Throughput" Definition; 1.1.5 Scope of the Book; 1.2 Advanced Sample Preparation Techniques; 1.2.1 Automation of Weighing and Preparing Standard Solutions; 1.2.2 QuEChERS
1.2.3 Swedish Extraction Technique (SweEt) and Other Fast Sample Preparation Methods 1.2.4 Turbulent Flow Chromatography; 1.2.5 Pressurized Liquid Extraction; 1.2.6 Automated 96- and 384-Well Formatted Sample Preparation as well as Automated SPE Workstations; 1.2.7 Solid-Phase Microextraction; 1.2.8 Microextraction by Packed Sorbent; 1.2.9 Liquid Extraction Surface Analysis; 1.2.10 Headspace GC; 1.2.11 Summary; 1.3 Future Perspectives; Acknowledgment; References; Chapter 2: Survey of Mass Spectrometry-Based High-Throughput Methods in Food Analysis; 2.1 Introduction 2.2 Techniques Employing Chromatographic Separation 2.2.1 Gas Chromatography-Mass Spectrometry; 2.2.2 Liquid Chromatography-Mass Spectrometry; 2.3 Direct Techniques; 2.3.1 Matrix-Assisted Laser Desorption/ Ionization-Mass Spectrometry; 2.3.2 Headspace (Solid-Phase Microextraction)- Mass Spectrometry E-Nose; 2.3.3 Ambient Desorption/Ionization-Mass Spectrometry; 2.4 Concluding Remarks; Acknowledgments; References; Chapter 3: Quality Systems, Quality Control Guidelines and Standards, Method Validation, and Ongoing Analytical Quality Control; 3.1 Introduction; 3.1.1 Quality System Design 3.1.2 Procedures 3.1.3 Roles and Responsibilities; 3.1.4 Quality Manual; 3.1.5 Document Control; 3.1.6 Control of Records; 3.1.7 Audits; 3.1.8 Validation of Methodology; 3.1.9 Staff Competency; 3.1.10 Internal Quality Control; 3.1.11 Method Performance Criteria; 3.2 Qualitative Screening Methods; 3.2.1 Selectivity of Mass Spectrometry-Based Methods; 3.2.2 Confirmatory Methods; 3.2.3 Validation of Qualitative Screening Multiresidue Methods for Pesticide Residues in Foods; 3.3 Elements of the Analytical Workflow; 3.3.1 Sample Preparation; 3.3.2 Effects of Sample Processing 3.3.3 Extraction Efficiency 3.4 Initial Method Validation; 3.5 Ongoing Analytical Quality Control; 3.5.1 Internal Quality Control; 3.5.2 Proficiency Testing; 3.6 Validation of Qualitative Screening Multiresidue Methods for Veterinary Drug Residues in Foods; 3.6.1 EU Legislation Covering Method Validation for Veterinary Drug Screening; 3.6.2 Determination of Specificity/Selectivity and Detection Capability (CCß) Using the Classical Approach; 3.6.3 Establishment of a Cutoff Level and Calculation of CCβ; 3.6.4 Determination of the Applicability; 3.7 Conclusions; References Chapter 4: Deliberate Chemical Contamination and Processing Contamination |
| Record Nr. | UNINA-9910809301603321 |
| Hoboken, New Jersey : , : Wiley, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Holiday food and nutrition resource list
| Holiday food and nutrition resource list |
| Pubbl/distr/stampa | Beltsville, MD : , : Food and Nutrition Information Center, National Agricultural Library USDA, , [2012] |
| Descrizione fisica | 1 online resource (6 pages) |
| Soggetto topico |
Holiday cooking
Food - Safety measures |
| Soggetto genere / forma | Bibliographies. |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910702777303321 |
| Beltsville, MD : , : Food and Nutrition Information Center, National Agricultural Library USDA, , [2012] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
How safe is eating chicken? : a study on the impact of trust and food risk communication on consumer behaviour in the European Union / / edited by Donato Romano and Gianluca Stefani
| How safe is eating chicken? : a study on the impact of trust and food risk communication on consumer behaviour in the European Union / / edited by Donato Romano and Gianluca Stefani |
| Pubbl/distr/stampa | Firenze : , : Firenze University Press, , 2006 |
| Descrizione fisica | 1 online resource (154 pages) : illustrations; digital, PDF file(s) |
| Disciplina | 362.1 |
| Soggetto topico |
Bovine spongiform encephalopathy - Safety measures
Chicken breeders - Safety measures Chicken industry - Safety measures Food - Safety measures Health risk communication |
| ISBN | 88-6453-109-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | ; 1. Why a project on food risk communication and consumers' trust in the food chain? / D. Romano -- ; 2. Food choice in the context of a food hazard: insights from psychological experiments / M. Graffeo, L. Savadori, N. Bonini, L. Lombardi, K. Tentori, R. Rumiati -- ; 3. Trust: from hope to actioN / B. De Marchi, S. Greco, L. Pellizzoni, B. Bock, J.-A. Wiersum -- ; 4. Trust across Europe: results from a cross-country survey / A.E. Lobb, W.B. Traill, M. Mazzocchi, D. McCrea -- ; 5. Role of trust and risk in consumer food choice: the sparta model / M. Mazzocchi, A.E. Lobb, W.B. Traill, A. Cavicchi -- ; 6. A simulation program for analysing social diffusion of trust after a food safety society / V. Saggau, C.-H. Hanf, P. Patelli -- ; 7. Trust lost and regained: a welfare analysis of food risk communication strategies / G. Stefani, D. Romano, P. Patelli, A. Cavicchi -- ; 8. The trust project: summary of main findings / D. Romano, G. Stefani -- ; Author index. |
| Record Nr. | UNINA-9910424562703321 |
| Firenze : , : Firenze University Press, , 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Food - Safety measures
(243)
- Food - Microbiology (32)
- Food adulteration and inspection (30)
- Food - Analysis (22)
- Food Safety (14)