Search
Feedback
About UniCat 
Help
News
| Listing 1 - 4 of 4 |
Sort by
|
Book
Year: 2022 Publisher: Basel MDPI - Multidisciplinary Digital Publishing Institute
Abstract | Keywords | Export | Availability | Bookmark
Loading...Choose an application
- Reference Manager
- EndNote
- RefWorks (Direct export to RefWorks)
Meat and meat products are an important part of the human diet. Even though non-essential, they provide high amounts of protein, vitamins, and minerals in a concentrated form. However, the consumption of meat and meat products has been associated with an increased risk of health-related problems. Once the harmful components of meat and meat products are elucidated, novel technologies can help in identifying, removing, replacing, and/or minimising their deleterious effects. In addition, meat products can be and are being utilised as carriers of added bioactive compounds due to their processing versatility and high worldwide consumption. New strategies in the field of meat and meat product development are certainly needed in order to overcome not only the health-related problems these products might contribute to, but also from the sustainability and economy perspective. This book compiles ten original studies and two comprehensive reviews that will tackle some of these issues.
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 --- n/a --- food product's label
Book
Year: 2021 Publisher: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute
Abstract | Keywords | Export | Availability | Bookmark
Loading...Choose an application
- Reference Manager
- EndNote
- RefWorks (Direct export to RefWorks)
The concept of cross-cultural perspectives in research in food is important in general and particularly so in relation to human perception in food and health. Food concepts are very different across different jurisdictions. Different markets and cultures have varying perspectives on what is considered a palatable, acceptable, or useful food or food product; in simple terms, one size does not at all in the majority of cases. Specific markets thus need targeted food design, to be successful from a myriad of perspectives. In this Special Issue anthology "Food, Health and Safety in Cross-Cultural Consumer Contexts", we bring together articles that show the wide range of studies from fundamental to market applicability currently in focus in sensory and consumer science in food, health, and safety cross-cultural contexts. From the included perspectives, it is abundantly clear that there is a need for much knowledge related to future food design linked to cross-cultural contexts and that this will continue to be critical to the success of food transfer in global food markets.
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 --- n/a
Book
Year: 2022 Publisher: Basel MDPI - Multidisciplinary Digital Publishing Institute
Abstract | Keywords | Export | Availability | Bookmark
Loading...Choose an application
- Reference Manager
- EndNote
- RefWorks (Direct export to RefWorks)
Meat and meat products are an important part of the human diet. Even though non-essential, they provide high amounts of protein, vitamins, and minerals in a concentrated form. However, the consumption of meat and meat products has been associated with an increased risk of health-related problems. Once the harmful components of meat and meat products are elucidated, novel technologies can help in identifying, removing, replacing, and/or minimising their deleterious effects. In addition, meat products can be and are being utilised as carriers of added bioactive compounds due to their processing versatility and high worldwide consumption. New strategies in the field of meat and meat product development are certainly needed in order to overcome not only the health-related problems these products might contribute to, but also from the sustainability and economy perspective. This book compiles ten original studies and two comprehensive reviews that will tackle some of these issues.
Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- 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 --- 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
Book
Year: 2021 Publisher: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute
Abstract | Keywords | Export | Availability | Bookmark
Loading...Choose an application
- Reference Manager
- EndNote
- RefWorks (Direct export to RefWorks)
The concept of cross-cultural perspectives in research in food is important in general and particularly so in relation to human perception in food and health. Food concepts are very different across different jurisdictions. Different markets and cultures have varying perspectives on what is considered a palatable, acceptable, or useful food or food product; in simple terms, one size does not at all in the majority of cases. Specific markets thus need targeted food design, to be successful from a myriad of perspectives. In this Special Issue anthology "Food, Health and Safety in Cross-Cultural Consumer Contexts", we bring together articles that show the wide range of studies from fundamental to market applicability currently in focus in sensory and consumer science in food, health, and safety cross-cultural contexts. From the included perspectives, it is abundantly clear that there is a need for much knowledge related to future food design linked to cross-cultural contexts and that this will continue to be critical to the success of food transfer in global food markets.
Research & information: general --- Biology, life sciences --- Food & society --- 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 --- 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
| Listing 1 - 4 of 4 |
Sort by
|