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Food Consumer Science

Author: Dominique Barjolle
Publisher: Springer Science & Business Media
ISBN: 9400759460
Size: 11.35 MB
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This book explores the main methods, models, and approaches of food consumer science applied to six countries of the Western Balkans, illustrating each of these methods with concrete case studies. Research conducted between 2008 and 2011 in the course of the FOCUS-BALKANS project forms an excellent database for exploring recent changes and trends in food consumption.

Consumer Attitudes To Food Quality Products

Author: Marija Klopčič
Publisher: Wageningen Academic Pub
ISBN: 9086862071
Size: 34.79 MB
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Quality foods, such as traditional, EU certified, organic and health claimed are part of a growing trend towards added value in the agri-food sector. In these foods, elements of production, processing, marketing, agro-tourism and speciality stores are combined. Paramount above all is the link to the consumer, which requires a personal approach. At this point, one enters the field of food consumer science. This can be seen as a hybrid of two distinct sciences. On one hand, there is the 'hardware' component, i.e. the science of food. On the other hand, the 'software' component, related to the science of consumers' preferences and behaviour. In animal science, nearly all attention is given to the 'hardware' aspect. However, to build a successful business in quality food products, the 'software' aspect is essential. This publication devotes special attention to the consumer and gives insight into an area of knowledge still very much in development. It is intended to enhance understanding of the complex relationships in the route from products to consumers and offers practical solutions in this field. This publication includes review articles covering basic aspects of food consumer science and research trends in the field, and a series of country reports and articles on relevant studies related to the topic, with emphasis on Southern Europe.

Advances In Dairy Products

Author: Francesco Conto
Publisher: John Wiley & Sons
ISBN: 1118906438
Size: 75.44 MB
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Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.

Green Economy In The Western Balkans

Author: Almir Pestek
Publisher: Emerald Group Publishing
ISBN: 178714500X
Size: 59.56 MB
Format: PDF, Kindle
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This book presents a multidisciplinary approach to the Western Balkans, addressing topics from the green image of a country, sustainable waste management, the way in which SMEs develop green entrepreneurship, sustainability in tourism and trade, green consumerism, energy efficiency, and conservation projects.

Multilevel Network Analysis For The Social Sciences

Author: Emmanuel Lazega
Publisher: Springer
ISBN: 3319245201
Size: 79.94 MB
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This volume provides new insights into the functioning of organizational, managerial and market societies. Multilevel analysis and social network analysis are described and the authors show how they can be combined in developing the theory, methods and empirical applications of the social sciences. This book maps out the development of multilevel reasoning and shows how it can explain behavior, through two different ways of contextualizing it. First, by identifying levels of influence on behavior and different aggregations of actors and behavior, and complex interactions between context and behavior. Second, by identifying different levels as truly different systems of agency: such levels of agency can be examined separately and jointly since the link between them is affiliation of members of one level to collective actors at the superior level. It is by combining these approaches that this work offers new insights. New case studies and datasets that explore new avenues of theorizing and new applications of methodology are presented. This book will be useful as a reference work for all social scientists, economists and historians who use network analyses and multilevel statistical analyses. Philosophers interested in the philosophy of science or epistemology will also find this book valuable. ​

Diaspora And Transnationalism

Author: Rainer Bauböck
Publisher: Amsterdam University Press
ISBN: 9089642382
Size: 70.83 MB
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Diaspora & transnationalism are widely used concepts in academic & political discourses. Although originally referring to quite different phenomena, they increasingly overlap today. Such inflation of meanings goes hand in hand with a danger of essentialising collective identities. This book analyses this topic.

Haccp And Iso 22000

Author: Ioannis S. Arvanitoyannis
Publisher: John Wiley & Sons
ISBN: 9781444320930
Size: 75.99 MB
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Food Safety is an increasingly important issue. Numerous food crises have occurred internationally in recent years (the use of the dye Sudan Red I; the presence of acrylamide in various fried and baked foods; mislabelled or unlabelled genetically modified foods; and the outbreak of variant Creutzfeldt-Jakob disease) originating in both primary agricultural production and in the food manufacturing industries. Public concern at these and other events has led government agencies to implement a variety of legislative actions covering many aspects of the food chain. This book presents and compares the HACCP and ISO 22000:2005 food safety management systems. These systems were introduced to improve and build upon existing systems in an attempt to address the kinds of failures which can lead to food crises. Numerous practical examples illustrating the application of ISO 22000 to the manufacture of food products of animal origin are presented in this extensively-referenced volume. After an opening chapter which introduces ISO 22000 and compares it with the well-established HACCP food safety management system, a summary of international legislation relating to safety in foods of animal origin is presented. The main part of the book is divided into chapters which are devoted to the principle groups of animal-derived food products: dairy, meat, poultry, eggs and seafood. Chapters are also included on catering and likely future directions. The book is aimed at food industry managers and consultants; government officials responsible for food safety monitoring; researchers and advanced students interested in food safety.

Biomedical Chemistry

Author: Nuno Vale
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110468751
Size: 74.58 MB
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Biomedical Chemistry provides readers with an understanding of how fundamental chemical concepts are used to combat some diseases. The authors explain the interdisciplinary relationship of chemistry with biology, physics, pharmacy and medicine. This Book is an excellent resource for students and researchers in health-related fields with frontier topics in medicinal and pharmaceutical chemistry, organic chemistry and biochemistry.

Routledge Handbook Of Landscape And Food

Author: Joshua Zeunert
Publisher: Routledge
ISBN: 1317298772
Size: 74.20 MB
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Since the turn of the millennium, there has been a burgeoning interest in, and literature of, both landscape studies and food studies. Landscape describes places as relationships and processes. Landscapes create people’s identities and guide their actions and their preferences, while at the same time are shaped by the actions and forces of people. Food, as currency, medium, and sustenance, is a fundamental part of those landscape relationships. This volume brings together over fifty contributors from around the world in forty profoundly interdisciplinary chapters. Chapter authors represent an astonishing range of disciplines, from agronomy, anthropology, archaeology, conservation, countryside management, cultural studies, ecology, ethics, geography, heritage studies, landscape architecture, landscape management and planning, literature, urban design and architecture. Both food studies and landscape studies defy comprehension from the perspective of a single discipline, and thus such a range is both necessary and enriching. The Routledge Handbook of Landscape and Food is intended as a first port of call for scholars and researchers seeking to undertake new work at the many intersections of landscape and food. Each chapter provides an authoritative overview, a broad range of pertinent readings and references, and seeks to identify areas where new research is needed—though these may also be identified in the many fertile areas in which subjects and chapters overlap within the book.

Fermented Foods In Health And Disease Prevention

Author: Juana Frías
Publisher: Academic Press
ISBN: 0128025492
Size: 65.88 MB
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Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention Identifies bioactive microorganisms and components in traditional fermented food Includes focused key facts, helpful glossaries, and summary points for each chapter Presents food processors and product developers with opportunities for the development of fermented food products Helps readers develop strategies that will assist in preventing or slowing disease onset and severity