Food Research

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The Handbook of Food Research

Author : Anne Murcott
Publisher : Bloomsbury Publishing
ISBN 13 : 1472538986
Total Pages : 680 pages
Book Rating : 4.4/5 (725 download)

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Book Synopsis The Handbook of Food Research by : Anne Murcott

Download or read book The Handbook of Food Research written by Anne Murcott and published by Bloomsbury Publishing. This book was released on 2013-08-15 with total page 680 pages. Available in PDF, EPUB and Kindle. Book excerpt: The last 20 years have seen a burgeoning of social scientific and historical research on food. The field has drawn in experts to investigate topics such as: the way globalisation affects the food supply; what cookery books can (and cannot) tell us; changing understandings of famine; the social meanings of meals - and many more. Now sufficiently extensive to require a critical overview, this is the first handbook of specially commissioned essays to provide a tour d'horizon of this broad range of topics and disciplines. The editors have enlisted eminent researchers across the social sciences to illustrate the debates, concepts and analytic approaches of this widely diverse and dynamic field. This volume will be essential reading, a ready-to-hand reference book surveying the state of the art for anyone involved in, and actively concerned about research on the social, political, economic, psychological, geographic and historical aspects of food. It will cater for all who need to be informed of research that has been done and that is being done.

Advances in Food and Nutrition Research

Author : Steve Taylor
Publisher : Elsevier
ISBN 13 : 9780080490120
Total Pages : 336 pages
Book Rating : 4.4/5 (91 download)

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Book Synopsis Advances in Food and Nutrition Research by : Steve Taylor

Download or read book Advances in Food and Nutrition Research written by Steve Taylor and published by Elsevier. This book was released on 2005-05-04 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry, as well as professional nutritionists and dieticians, are kept informed concerning emerging research and developments in these important disciplines. Series established since 1948 Advisory Board consists of 8 respected scientists Unique series as it combines food science and nutrition research

Advances in Food and Nutrition Research

Author :
Publisher : Academic Press
ISBN 13 : 0128119179
Total Pages : 330 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Advances in Food and Nutrition Research by :

Download or read book Advances in Food and Nutrition Research written by and published by Academic Press. This book was released on 2017-03-17 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food and Nutrition Research, Volume 81 provides updated knowledge on nutrients in foods and how to avoid deficiencies, paying special attention to the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution, and consumption. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand

Advances in Food Research

Author :
Publisher : Academic Press
ISBN 13 : 9780080567471
Total Pages : 557 pages
Book Rating : 4.5/5 (674 download)

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Book Synopsis Advances in Food Research by :

Download or read book Advances in Food Research written by and published by Academic Press. This book was released on 1949-01-01 with total page 557 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Research

Concept Research in Food Product Design and Development

Author : Howard R. Moskowitz
Publisher : John Wiley & Sons
ISBN 13 : 0470289996
Total Pages : 612 pages
Book Rating : 4.4/5 (72 download)

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Book Synopsis Concept Research in Food Product Design and Development by : Howard R. Moskowitz

Download or read book Concept Research in Food Product Design and Development written by Howard R. Moskowitz and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 612 pages. Available in PDF, EPUB and Kindle. Book excerpt: Concepts are critical for the development and marketing of products and services. They constitute the blueprint for these products and services, albeit at the level of consumers rather than at the technical level. A good product concept can help make the product a success by guiding developers and advertising in the right direction. Yet, there is a dearth of both practical and scientific information about how to create and evaluate concepts. There has been little or no focus on establishing knowledge bases for concepts. Concept development is too often relegated to the so-called “fuzzy front end.” Concept Research in Food Product Design and Development remedies this inattention to product concepts by providing a unique treatment of concepts for the business professional as well as for research scientists. The book begins with simple principles of concepts, moves forward to methods for testing concepts, and then on to more substantive areas such as establishing validity, testing internationally and with children, creating databases, and selling in new methods for concept testing. The book combines a “how to” business book with a detailed treatment of the different facets of concept research. As such, the book represents a unique contribution to business applications in food, and consumer research methods. The book is positioned specifically for foods, to maintain a focus on a coherent set of topics. Concept Research in Food Product Design and Development appeals to a wide variety of audiences: R&D, marketing, sensory analysts, and universities alike. Corporate R&D professionals will learn how to create strong concepts. Marketers will recognize how concepts are at the heart of their business. Sensory analysts will find the book a natural extension of their interest in product features. University students will understand how concept research is a critical part of the “consumer-connection.” Concept Research in Food Product Design and Development is the definitive, innovative text in describing how to create, analyze, and capitalize upon new product concepts.

Research Methods in Digital Food Studies

Author : Jonatan Leer
Publisher : Routledge
ISBN 13 : 1000364305
Total Pages : 239 pages
Book Rating : 4.0/5 (3 download)

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Book Synopsis Research Methods in Digital Food Studies by : Jonatan Leer

Download or read book Research Methods in Digital Food Studies written by Jonatan Leer and published by Routledge. This book was released on 2021-05-30 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers the first methodological synthesis of digital food studies. It brings together contributions from leading scholars in food and media studies and explores research methods from textual analysis to digital ethnography and action research. In recent times, digital media has transformed our relationship with food which has become one of the central topics in digital and social media. This spatiotemporal shift in food cultures has led us to reimagine how we engage in different practices related to food as consumers. The book examines the opportunities and challenges that the new digital era of food studies presents and what methodologies are employed to study the changed dynamics in this field. These methodologies provide insights into how restaurant reviews, celebrity webpages, the blogosphere and YouTube are explored, as well as how to analyse digital archives, digital soundscapes and digital food activism and a series of approaches to digital ethnography in food studies. The book presents straightforward ideas and suggestions for how to get started on one’s own research in the field through well-structured chapters that include several pedagogical features. Written in an accessible style, the book will serve as a vital point of reference for both experienced researchers and beginners in the digital food studies field, health studies, leisure studies, anthropology, sociology, food sciences, and media and communication studies.

Issues in General Food Research: 2012 Edition

Author :
Publisher : ScholarlyEditions
ISBN 13 : 1481646273
Total Pages : 308 pages
Book Rating : 4.4/5 (816 download)

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Book Synopsis Issues in General Food Research: 2012 Edition by :

Download or read book Issues in General Food Research: 2012 Edition written by and published by ScholarlyEditions. This book was released on 2013-01-10 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: Issues in General Food Research / 2012 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Food Science. The editors have built Issues in General Food Research: 2012 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Food Science in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in General Food Research / 2012 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Issues in General Food Research: 2011 Edition

Author :
Publisher : ScholarlyEditions
ISBN 13 : 1464964122
Total Pages : 2870 pages
Book Rating : 4.4/5 (649 download)

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Book Synopsis Issues in General Food Research: 2011 Edition by :

Download or read book Issues in General Food Research: 2011 Edition written by and published by ScholarlyEditions. This book was released on 2012-01-09 with total page 2870 pages. Available in PDF, EPUB and Kindle. Book excerpt: Issues in General Food Research / 2011 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about General Food Research. The editors have built Issues in General Food Research: 2011 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about General Food Research in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in General Food Research: 2011 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Food Studies

Author : Jeffrey P. Miller
Publisher :
ISBN 13 : 9781350047679
Total Pages : 219 pages
Book Rating : 4.0/5 (476 download)

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Book Synopsis Food Studies by : Jeffrey P. Miller

Download or read book Food Studies written by Jeffrey P. Miller and published by . This book was released on 2010 with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This title is a guide to doing research in the burgeoning field of food studies. Designed for the classroom as well as for the independent scholar, the book details the predominant research methods in the field, provides a series of interactive questions and templates to help guide a project, and includes suggestions for food-specific resources such as archives, libraries and reference works. Interviews with leading scholars in the field and discussions of how the study of food can enhance traditional methods are included. Food Studies: An Introduction to Research Methods begins with an overview of food studies and research methods followed by a guide to the literature. Four methodological "baskets" representing the major methodologies of the field are explored together with interviews of leading scholars: food history (Ken Albala); ethnographic methods (Carole Counihan); cultural, material, and media studies (Psyche Williams-Forson); and quantitative methods (Jeffrey Sobal). The book concludes with chapters on research ethics, including working with human subjects, and technology tools for research."--Provided by publisher.

Breakthrough Food Product Innovation Through Emotions Research

Author : David Lundahl
Publisher : Academic Press
ISBN 13 : 0123877148
Total Pages : 256 pages
Book Rating : 4.1/5 (238 download)

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Book Synopsis Breakthrough Food Product Innovation Through Emotions Research by : David Lundahl

Download or read book Breakthrough Food Product Innovation Through Emotions Research written by David Lundahl and published by Academic Press. This book was released on 2011-10-19 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 95% of all consumer product launched in the packaged goods sector fail to achieve their goals for success. Breakthrough Food Product Innovation Through Emotions Research gives a clear answer for innovation teams seeking to increase product success rates by breaking through the clutter in an otherwise undifferentiated, commoditized marketplace. Through case studies, it lays out a practical approach for applying emotions research throughout the food innovation and product development process. The basic premise is that emotions are the chief motivation for why consumers sense, select, seek and share their food product experiences. With this novel framework, the science of consumer behavior is made operational for innovation teams. Emotions insight inspires innovation teams to create and helps guide decision making as they design sensory cues and other behavior drivers into products that make consumers want to consume. This book has implications for the whole innovation team - innovators such as product developers, designers, creative chiefs, and marketers; strategists such as line managers; and researchers such as sensory and marketing researchers. Presents a behaviour-driven approach to innovation for the development of breakthrough food products Illustrates a collaborative framework to inspire creativity and guide decision making through emotions insights Explores a research framework that gets to the "whys" of consumer behavior by distilling the science of emotions into research insights Defines design and development methods to build sensory cues into packaging and packaged foods that deliver emotional impact Explains research methods that get to the "so whats" of insights through emotions research Provides case studies and examples proving the value of the behavior-driven approach to food product innovation

Handbook of Research on Food Science and Technology

Author : Monica Chavez-Gonzalez
Publisher : CRC Press
ISBN 13 : 0429947178
Total Pages : 259 pages
Book Rating : 4.4/5 (299 download)

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Book Synopsis Handbook of Research on Food Science and Technology by : Monica Chavez-Gonzalez

Download or read book Handbook of Research on Food Science and Technology written by Monica Chavez-Gonzalez and published by CRC Press. This book was released on 2019-01-15 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings, bioactive compounds, essential oils in active food packaging, food industrial wastes as raw material for nanostructure production, and more.

Statistical Methods in Food and Consumer Research

Author : Maximo C. Gacula Jr.
Publisher : Academic Press
ISBN 13 : 0080920330
Total Pages : 868 pages
Book Rating : 4.0/5 (89 download)

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Book Synopsis Statistical Methods in Food and Consumer Research by : Maximo C. Gacula Jr.

Download or read book Statistical Methods in Food and Consumer Research written by Maximo C. Gacula Jr. and published by Academic Press. This book was released on 2008-12-01 with total page 868 pages. Available in PDF, EPUB and Kindle. Book excerpt: Statistical Methods in Food and Consumer Research, Second Edition, continues to be the only book to focus solely on the statistical techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products. This new edition includes the most recent applications of statistical methods, and features significant updates as well as two new chapters. Covering the application of techniques including R-index, the Bayesian approach for sensory differences tests, and preference mapping in addition to several other methodologies, this is the comprehensive reference needed by those studying sensory evaluation and applied statistics in agriculture and biological sciences. Research professionals working with food, beverages, healthcare, cosmetics, and other related areas will find the book a valuable guide to the variety of statistical methods available. Provides comprehensive coverage of statistical techniques in sensory testing Includes data compiled from real-world experiments Covers the latest in data interpretation and analysis Addresses key methods such as R-index, Thursonian Discriminal Distances, group sequential tests, beta-binomial tests, sensory difference and similarity tests, just-about-right data, signal-to-noise ratio, analysis of cosmetic data, Descriptive Analysis, claims substantiation and preference mapping

Food Science and Nutrition: Breakthroughs in Research and Practice

Author : Management Association, Information Resources
Publisher : IGI Global
ISBN 13 : 1522552081
Total Pages : 501 pages
Book Rating : 4.5/5 (225 download)

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Book Synopsis Food Science and Nutrition: Breakthroughs in Research and Practice by : Management Association, Information Resources

Download or read book Food Science and Nutrition: Breakthroughs in Research and Practice written by Management Association, Information Resources and published by IGI Global. This book was released on 2018-02-02 with total page 501 pages. Available in PDF, EPUB and Kindle. Book excerpt: Health and nutrition has become a global focal point as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Food Science and Nutrition: Breakthroughs in Research and Practice is an innovative reference source for the latest academic material on how dietary nutrition can impact peoples lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting a range of topics, such as health preservation, functional foods, and herbal remedies, this publication is ideally designed for researchers, academics, students, policy makers, government officials, and technology developers.

Statistics for Food Scientists

Author : Frank Rossi
Publisher : Academic Press
ISBN 13 : 0124171907
Total Pages : 184 pages
Book Rating : 4.1/5 (241 download)

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Book Synopsis Statistics for Food Scientists by : Frank Rossi

Download or read book Statistics for Food Scientists written by Frank Rossi and published by Academic Press. This book was released on 2015-10-06 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: The practical approached championed in this book have led to increasing the quality on many successful products through providing a better understanding of consumer needs, current product and process performance and a desired future state. In 2009, Frank Rossi and Viktor Mirtchev brought their practical statistical thinking forward and created the course “Statistics for Food Scientists . The intent of the course was to help product and process developers increase the probability of their project’s success through the incorporation of practical statistical thinking in their challenges. The course has since grown and has become the basis of this book. Presents detailed descriptions of statistical concepts and commonly used statistical tools to better analyze data and interpret results Demonstrates thorough examples and specific practical problems of what food scientists face in their work and how the tools of statistics can help them to make more informed decisions Provides information to show how statistical tools are applied to improve research results, enhance product quality, and promote overall product development

Food Irradiation Research and Technology

Author : Christopher H. Sommers
Publisher : John Wiley & Sons
ISBN 13 : 0470276398
Total Pages : 338 pages
Book Rating : 4.4/5 (72 download)

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Book Synopsis Food Irradiation Research and Technology by : Christopher H. Sommers

Download or read book Food Irradiation Research and Technology written by Christopher H. Sommers and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the U.S. and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the irradiation process. Yet the potential health benefits of irradiation are unknown to many consumers and food industry representatives who are wary of irradiated foods due to myth-information from “consumer-advocate” groups. Food Irradiation Research and Technology presents the latest scientific findings of researchers at the leading edge of food irradiation. In this book, experts from industry, government, and academia: define the basic principles of irradiation and the public health benefits of irradiation describe advances in irradiation technology, detection technology, and radiation dosimetry review the regulations pertaining to food irradiation and the toxicological safety data provide food industry representatives and public health officials with effective methodologies to educate consumers and counteract misinformation review recent advances in the irradiation of meat and poultry, fruits and vegetables, seafood, and the use of irradiation as a phytosanitary treatment Food Irradiation Research and Technology appeals to a broad readership: industry food scientists involved in the processing of meat and fish, fruits and vegetables; food microbiologists and radiation processing specialists; government and industry representatives involved in the import and export of food commodities; and industry, local, and state officials involved in educational efforts regarding food irradiation. Food scientists and technologists share a responsibility to ensure that educational materials provided to the public regarding food safety and processing technologies are based on sound science and fact, not on misconceptions. Food Irradiation Research and Technology meets that goal.

Microbiological Research and Development for the Food Industry

Author : Peter J. Taormina
Publisher : CRC Press
ISBN 13 : 1439834849
Total Pages : 355 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Microbiological Research and Development for the Food Industry by : Peter J. Taormina

Download or read book Microbiological Research and Development for the Food Industry written by Peter J. Taormina and published by CRC Press. This book was released on 2012-09-26 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt: Research and development on microorganisms in food has evolved from a luxury to a necessity for companies competing in the global marketplace. Whether research is conducted internally or externally through contract laboratories and universities, microbial research in foods is crucial to the safety and integrity of our food supply. Microbiological R

Gastronomy and Food Science

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128204389
Total Pages : 276 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Gastronomy and Food Science by : Charis M. Galanakis

Download or read book Gastronomy and Food Science written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-09-22 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference. Discusses the role of gastronomy and new technologies in shaping healthy diets Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science Explores gastronomic tourism and the senior foodies market