"Our current financial climate makes buying organic or biodynamic food difficult for many people. It is often more expensive, and tests by conventional scientists claim to show that it has no extra nutritional value. This book questions whether these claims have any basis. Gill …
Is organic and biodynamic food worth the higher price consumers often pay? Which aspects of us are nourished by the food we eat? How can different methods of growing and cooking food best preserve the life energies in our food? In recent years there has been a growing awareness …
Computer Vision Technology for Food Quality Evaluation, Second Edition continues to be a valuable resource to engineers, researchers, and technologists in research and development, as well as a complete reference to students interested in this rapidly expanding field. This new e…
This work provides engineers and technologists working in research, development and operations in the food industry with critical, comprehensive and readily accessible information on the art and science of computer vision technology.
"Computer Vision Technology for Food Quality Evaluation, Second Edition continues to be a valuable resource to engineers, researchers, and technologists in research and development, as well as a complete reference to students interested in this rapidly expanding field. This new …
Guide to Food Safety and Quality During Transportation provides a sound foundation for the improvement of the transportation sector responsible for the movement of food. While food safety agencies have been focused on producer, processor, retail, and restaurant food safety, the …
In this book, scientists from various disciplines address the advances in seafood research with respect to quality, safety, consumer’s demands and processing of wild and farmed fish. The nutritional properties of marine lipids and lipid oxidation from model systems to seafood a…
In deel 1 (Looking east, looking west): drie hoofdstukken: 1. Marktanalyse van biologische voedingsmiddelen in Europa, 2. Overzicht van de gevolgen van de veranderingen in de voedselsystemen op kleine boeren in ontwikkelingslanden, 3. de rol van certificatie-instellingen in het …
This book brings together a rich collection of papers on management and organization in agri-food chains and networks. Producers, processors, traders and retailers of agricultural and food products operate in an economic and institutional environment that is increasingly domina…
Topics covered include changing markets, consumer perception of product quality, quality function deployment, the use of new and improved technology in food production, logistics and information technology, the role of regulation and legislation, quality management and control s…
This is a fully rewritten and extended version of the successful textbook “Innovation of food production systems”. It focuses on consumer-driven food product innovation using a systems-oriented approach. It integrates marketing and consumer sciences with technological aspects …
by Hocquette, J.F, Gigli, S., (Sergio)
fromEAAP publication
The farming and agri-food sectors are faced with an increasing demand by consumers for high-quality products.The current major questions are thus how to define quality, and how to increase the quality of animal products to satisfy these new requirements. This is the reason why …
How do people make judgments about what food is worth eating and what tastes good?; how do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? The book presents a case st…
This book chooses important agricultural products of vegetables, pork and aquatic products as the subjects investigated. From an "integrated" vertical perspective of the supply chain and according to the degree of industrialization of different products, this book focuses on the…
