Conference on Food Acceptance Research
| Author | : Armed Forces Food and Container Institute (U.S.) |
| Publisher | : |
| Total Pages | : 132 |
| Release | : 1946 |
| Genre | : Food habits |
| ISBN | : |
Conference On Food Acceptance Research
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Food Authentication and Traceability
| Author | : Charis M. Galanakis |
| Publisher | : Academic Press |
| Total Pages | : 416 |
| Release | : 2020-11-19 |
| Genre | : Reference |
| ISBN | : 0128231971 |
Food Authenticity and Traceability covers the most recent trends and important topics in food authentication, with an emphasis on the components of a food traceability systems. The book discusses techniques such as omics-based technologies, chromatographic methods, mass spectrometry, hyperspectral and chemical imaging, molecular and DNA-based techniques, chemometrics and data mining algorithms, high-throughput sequencing, and non-targeted fingerprinting approaches and proteomics. - Includes information on blockchain for food traceability analysis - Discusses consumer preferences and perceptions regarding food traceability drivers and food fraud - Presents approaches of authentication for food of animal origin and omics-based technologies
Quartermaster Corps Manual: Committee on Food Research, Food Acceptance Research, Quartermaster Food and Container Institute for the Armed Forces
| Author | : United States. Quartermaster General of the Army |
| Publisher | : |
| Total Pages | : 134 |
| Release | : 1946 |
| Genre | : |
| ISBN | : |
Food Acceptance and Preference Research
| Author | : Barbara L. Bell |
| Publisher | : |
| Total Pages | : 74 |
| Release | : 1965 |
| Genre | : Flavor |
| ISBN | : |
The 293 items cited in this bibliography represent recent (1950 to 1964) contributions to the rapidly growing fields of food acceptance and preference research and related areas. There are 173 annotated entries. Most of these are items published in the scientific and technical journals of relevant subject areas -- food science and technology, psychology, and marketing research. The other 120 entries are reports published by several of the branches of the U.S. Government.
30th Scientific-Experts Conference of Agriculture and Food Industry
| Author | : Muhamed Brka |
| Publisher | : Springer Nature |
| Total Pages | : 377 |
| Release | : 2020-02-03 |
| Genre | : Technology & Engineering |
| ISBN | : 3030400492 |
This book gathers the proceedings of the 30th Scientific-Experts Conference of Agriculture and Food Industry, held on September 26-27, 2019, in Sarajevo, Bosnia and Herzegovina. It reports on the application of innovative technologies in food sciences and agriculture, and covers research in plant and animal production, agricultural economics and food production. Further, the book discusses key social and environmental issues, and proposes answers to current challenges. The conference was jointly organized by the Faculty of Agriculture and Food Sciences of the University of Sarajevo, Bosnia and Herzegovina, the Faculty of Agriculture of Ege University, Turkey, the Bosnia and Herzegovina Medical and Biological Engineering Society, and the Faculty of Agriculture of the University of Belgrade, Serbia. The proceedings offer a timely snapshot of cutting-edge, multidisciplinary research and developments in modern agriculture. As such, they address the needs of researchers and professionals, agricultural companies, food producers, and regulatory and food safety agencies.
Food Oral Processing
| Author | : Jianshe Chen |
| Publisher | : John Wiley & Sons |
| Total Pages | : 412 |
| Release | : 2012-04-16 |
| Genre | : Technology & Engineering |
| ISBN | : 1444330128 |
This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.
Published and Processed Reports of Research in Foods, Human Nutrition, and Home Economics at the Land-grant Institutions
| Author | : United States. Office of Experiment Stations |
| Publisher | : |
| Total Pages | : 414 |
| Release | : 1943 |
| Genre | : Food |
| ISBN | : |
Library Bulletin
| Author | : Armed Forces Food and Container Institute (U.S.) |
| Publisher | : |
| Total Pages | : 600 |
| Release | : 1958 |
| Genre | : Containers |
| ISBN | : |
