Food, Health and Safety in Cross Cultural Consumer Contexts |
Autore | Byrne Derek V |
Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
Descrizione fisica | 1 electronic resource (263 p.) |
Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
Soggetto non controllato |
fruit chips
hedonic based projective mapping hedonic transfer cross-culture consumer liking cross-cultural post-ingestive food pleasure food reward post-ingestive sensation satisfaction china Denmark coffee temperature risk food service industry Brazil Waterford Blaa cross-cultural consumer differences sensory attributes gender differences age differences PGI status oat products consumers liking Check-All-That-Apply China Finland individual differences taste mixtures model matrix taste primaries taste-taste interactions basic tastes hierarchical clustering consumer survey food safety food hygiene food handling consumer behavior risk perception healthy food consumption cultural consumer context microbiological risk health optimistic bias social trust information behavior certification mark purchase intention dairy diet butter preference sensory volatiles meat substitute meathybrid consumer preference plant-based proteins food quality Kosovar consumers Albanian consumers Western Balkan countries bootstrapping beef traceability system marketing consumer safety food cross cultural study questionnaire organic foods consumerism food innovation adoption food security circular economy health consciousness environmental concern |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNINA-9910557371703321 |
Byrne Derek V
![]() |
||
Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
![]() | ||
Lo trovi qui: Univ. Federico II | ||
|
New Strategies for Innovative and Enhanced Meat and Meat Products |
Autore | Delgado-Pando Gonzalo |
Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
Descrizione fisica | 1 electronic resource (212 p.) |
Soggetto topico |
Research & information: general
Biology, life sciences Technology, engineering, agriculture |
Soggetto non controllato |
oleogel
emulsion gel dry fermented sausages healthier lipid content chia oil olive oil spice ingredient colour ready-to-cook meat preparation meat extenders meat products meat substitutes sustainability plant-based proteins insects by-products pulses mushrooms beef burgers soluble fiber TPA consumer evaluation fatty acid composition Juniperus communis L. essential oil sodium nitrite dry fermented sausage traditional wet market food product's label nutritional information willingness to pay meat authentication triacylglycerols ambient mass spectrometry DNA PCR iota carrageenan chemical composition consumer acceptance descriptive analysis ham ostrich phosphate polysaccharide processed restructured meat sensory profile plant-based meat analog commercial texture vegetable protein texture soy isolate protein methylcellulose phosphate elimination emulsified meat products proteins standardized meat matrix clean label nitrites alternatives phosphates alternatives coffee by-products chicken burger meat formulation cooking yield volatile compounds warmed off-flavours |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNINA-9910576880703321 |
Delgado-Pando Gonzalo
![]() |
||
Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
![]() | ||
Lo trovi qui: Univ. Federico II | ||
|