Food Quality from the Consumer's Perspective
Language: en
Pages: 263
Authors: Carola Grebitus
Categories: Consumers
Type: BOOK - Published: 2008 - Publisher: Cuvillier Verlag

Books about Food Quality from the Consumer's Perspective
Food Quality Assurance
Language: en
Pages: 176
Authors: Inteaz Alli
Categories: Technology & Engineering
Type: BOOK - Published: 2003-08-27 - Publisher: CRC Press

The field of food quality assurance has evolved substantially over the past decade, and certain key developments have become widely accepted. These include Quality Systems (e.g., ISO 9000) and HACCP. Consequently, it has become essential for undergraduate Food Science and Food Technology students preparing for careers in the food industry
Infrared Spectroscopy for Food Quality Analysis and Control
Language: en
Pages: 448
Authors: Da-Wen Sun
Categories: Technology & Engineering
Type: BOOK - Published: 2009-03-05 - Publisher: Academic Press

Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential
Biotechnology and Food Quality
Language: en
Pages: 368
Authors: Shain-dow Kung, Donald D. Bills, Ralph Quatrano
Categories: Technology & Engineering
Type: BOOK - Published: 2013-10-22 - Publisher: Elsevier

Biotechnology and Food Quality focuses on the potential of biotechnology in quantitatively and qualitatively modifying agriculture. The selection first offers information on the benefits of agricultural biotechnology on developed and developing countries, food quality education, and food quality, biotechnology, and the food company. Discussions focus on consumer concerns, demographic and
Agri-food Quality II
Language: en
Pages: 377
Authors: M. Hägg, R. Ahvenainen, A. M. Evers, K. Tiilikkala
Categories: Cooking
Type: BOOK - Published: 1999 - Publisher: Woodhead Publishing

The quality of our food is increasingly under the spotlight as consumer demand for high quality products grows. The theme of Agri-Food Quality II is the quality management of plant based food materials throughout the production chain, from field to table. There are discussions on areas including plant breeding, modification