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Food --- Food Safety. --- Safety measures --- Safety measures. --- European Food Safety Authority --- European Food Safety Authority. --- Europe. --- Safety, Food --- Foods --- European Union. --- EFSA --- E.F.S.A. --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Dietary Exposure --- Hazard Analysis and Critical Control Points --- Europese Autoriteit voor voedselveiligheid --- Primitive societies

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Food service --- Food industry and trade --- Nutrition --- Food Safety. --- Nutrition. --- Alimentation --- Food --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Food-plant sanitation --- Safety, Food --- Dietary Exposure --- Hazard Analysis and Critical Control Points --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Cookery for institutions --- Cooking for institutions --- Institutional cooking --- Mass feeding --- Volume feeding --- Hospitality industry --- Quantity cooking --- Safety measures --- Sanitation --- Sanitation. --- Safety measures. --- Health aspects --- Processing --- Italy. --- Food science and technology --- voedselveiligheid --- food safety

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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

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As a key component of human survival, a safe and sufficient food supply is essential for a healthy and productive population throughout the world, so assurance that the food supply is clean and free of harmful substances is a global concern.  In Mass Spectrometry in Food Safety: Methods and Protocols, experts in the field provide context to the subject through reviews of regulations in various countries, the current state-of-the art, and specific, detailed scientific methods being employed today.  The volume thoroughly covers the key areas in food safety, such as detection of low level chemical residues, pesticide analysis aided by chromatographic techniques, and the revealing of mycotoxins and chemical contaminants from packaging materials.  Written in the highly successful Methods in Molecular Biology™ series format, method chapters contain introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls.   Pertinent and cutting-edge, Mass Spectrometry in Food Safety: Methods and Protocols serves researchers with both understanding and appreciation for the contribution of mass spectrometry and its vital application to food testing and food safety.

Food --- Mass spectrometry. --- Food Safety --- Mass Spectrometry. --- Safety measures. --- methods. --- Mass spectrometry --- Chemistry Techniques, Analytical --- Investigative Techniques --- Public Health --- Environment and Public Health --- Analytical, Diagnostic and Therapeutic Techniques and Equipment --- Health Care --- Mass Spectrometry --- Methods --- Health & Biological Sciences --- Diet & Clinical Nutrition --- Safety measures --- Safety, Food --- Methodological Studies --- Methodological Study --- Procedures --- Studies, Methodological --- Study, Methodological --- Method --- Procedure --- Analysis, Mass Spectrum --- Mass Spectrum Analysis --- Mass Spectroscopy --- Spectrometry, Mass --- Spectroscopy, Mass --- Spectrum Analysis, Mass --- Analyses, Mass Spectrum --- Mass Spectrum Analyses --- Spectrum Analyses, Mass --- Community-Based Distribution --- Contraceptive Distribution --- Delivery of Healthcare --- Dental Care Delivery --- Distribution, Non-Clinical --- Distribution, Nonclinical --- Distributional Activities --- Healthcare --- Healthcare Delivery --- Healthcare Systems --- Non-Clinical Distribution --- Nonclinical Distribution --- Delivery of Dental Care --- Health Care Delivery --- Health Care Systems --- Activities, Distributional --- Activity, Distributional --- Care, Health --- Community Based Distribution --- Community-Based Distributions --- Contraceptive Distributions --- Deliveries, Healthcare --- Delivery, Dental Care --- Delivery, Health Care --- Delivery, Healthcare --- Distribution, Community-Based --- Distribution, Contraceptive --- Distribution, Non Clinical --- Distributional Activity --- Distributions, Community-Based --- Distributions, Contraceptive --- Distributions, Non-Clinical --- Distributions, Nonclinical --- Health Care System --- Healthcare Deliveries --- Healthcare System --- Non Clinical Distribution --- Non-Clinical Distributions --- Nonclinical Distributions --- System, Health Care --- System, Healthcare --- Systems, Health Care --- Systems, Healthcare --- Environment, Preventive Medicine & Public Health --- Environment, Preventive Medicine and Public Health --- Health, Public --- Investigative Technics --- Investigative Technic --- Investigative Technique --- Technic, Investigative --- Technics, Investigative --- Technique, Investigative --- Techniques, Investigative --- Analytical Chemistry Methods --- Analytical Chemistry Techniques --- Analytical Chemistry Method --- Analytical Chemistry Technique --- Chemistry Method, Analytical --- Chemistry Methods, Analytical --- Chemistry Technique, Analytical --- Method, Analytical Chemistry --- Methods, Analytical Chemistry --- Technique, Analytical Chemistry --- Techniques, Analytical Chemistry --- Mass spectra --- Mass spectrograph --- Mass spectroscopy --- Mass spectrum analysis --- Toxicology. --- Food science. --- Analytical biochemistry. --- Pharmacology/Toxicology. --- Food Science. --- Analytical Chemistry. --- Analytic biochemistry --- Biochemistry --- Chemistry, Analytic --- Science --- Chemicals --- Medicine --- Pharmacology --- Poisoning --- Poisons --- Toxicology --- Bioanalytic chemistry --- Bioanalytical chemistry --- Analytical chemistry --- Food technology --- Chemical engineering

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Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Summarising the latest research in this field, this important collection discusses both the formation of health-hazardous compounds during heat treatment of foods and practical methods to minimise their formation.Part one analyses the formation of hazardous compounds in heat-treated foods such as meat, potatoes,

Environmental Pollution --- Food Safety --- Acrylamides --- Temperature --- Weather --- Food and Beverages --- Public Health --- Technology, Industry, Agriculture --- Atmosphere --- Acrylates --- Amides --- Thermodynamics --- Meteorological Concepts --- Environment and Public Health --- Organic Chemicals --- Acids, Acyclic --- Physical Phenomena --- Carboxylic Acids --- Environment --- Chemicals and Drugs --- Health Care --- Ecological and Environmental Phenomena --- Phenomena and Processes --- Biological Phenomena --- Hot Temperature --- Acrylamide --- Food Contamination --- Food --- Health & Biological Sciences --- Toxicology & Public Health --- Foods --- Nutritional Physiological Phenomena --- Nutritional Requirements --- Food Adulteration --- Adulteration, Food --- Adulterations, Food --- Contamination, Food --- Contaminations, Food --- Food Adulterations --- Food Contaminations --- Heat --- Hot Temperatures --- Temperature, Hot --- Temperatures, Hot --- Hyperthermia, Induced --- Biologic Phenomena --- Biological Phenomenon --- Biological Process --- Phenomena, Biological --- Biological Processes --- Phenomena, Biologic --- Phenomenon, Biological --- Process, Biological --- Processes, Biological --- Ecological and Environmental Concepts --- Ecological and Environmental Processes --- Community-Based Distribution --- Contraceptive Distribution --- Delivery of Healthcare --- Dental Care Delivery --- Distribution, Non-Clinical --- Distribution, Nonclinical --- Distributional Activities --- Healthcare --- Healthcare Delivery --- Healthcare Systems --- Non-Clinical Distribution --- Nonclinical Distribution --- Delivery of Dental Care --- Health Care Delivery --- Health Care Systems --- Activities, Distributional --- Activity, Distributional --- Care, Health --- Community Based Distribution --- Community-Based Distributions --- Contraceptive Distributions --- Deliveries, Healthcare --- Delivery, Dental Care --- Delivery, Health Care --- Delivery, Healthcare --- Distribution, Community-Based --- Distribution, Contraceptive --- Distribution, Non Clinical --- Distributional Activity --- Distributions, Community-Based --- Distributions, Contraceptive --- Distributions, Non-Clinical --- Distributions, Nonclinical --- Health Care System --- Healthcare Deliveries --- Healthcare System --- Non Clinical Distribution --- Non-Clinical Distributions --- Nonclinical Distributions --- System, Health Care --- System, Healthcare --- Systems, Health Care --- Systems, Healthcare --- Environmental Impact --- Environmental Impacts --- Impact, Environmental --- Impacts, Environmental --- Environments --- Environmental Health --- Carboxylic Acid --- Acid, Carboxylic --- Acids, Carboxylic --- Physical Phenomenon --- Physical Process --- Physical Concepts --- Physical Processes --- Concept, Physical --- Concepts, Physical --- Phenomena, Physical --- Phenomenon, Physical --- Physical Concept --- Process, Physical --- Processes, Physical --- Acyclic Acids --- Organic Chemical --- Chemical, Organic --- Chemicals, Organic --- Meteorologic Factors --- Meteorological Factors --- Concept, Meteorological --- Concepts, Meteorological --- Factor, Meteorologic --- Factor, Meteorological --- Factors, Meteorologic --- Factors, Meteorological --- Meteorologic Factor --- Meteorological Concept --- Meteorological Factor --- Thermodynamic --- Amide --- Atmospheres --- Community Health --- Environment, Preventive Medicine & Public Health --- Environment, Preventive Medicine and Public Health --- Health, Community --- Health, Public --- Preventive Medicine --- Education, Public Health Professional --- Food And Beverage --- And Beverage, Food --- And Beverages, Food --- Beverage, Food And --- Beverages and Food --- Beverages, Food And --- Fog --- Fogs --- Temperatures --- Safety, Food --- Dietary Exposure --- Hazard Analysis and Critical Control Points --- Pollution, Environmental --- Soil Pollution --- Pollution, Soil --- Environmental Pollutants --- analogs & derivatives