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Proceedings of the Royal Society of London. Series B. Biological Sciences, 1975
Abstract Early food laws were developed mainly to protect the customer against short weight and fraud; present-day food laws are designed to ensure (a) that the customer is not misled; (b) that food is safe to eat; and (c) to provide nutritional standards for some basic foodstuffs.
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Abstract Early food laws were developed mainly to protect the customer against short weight and fraud; present-day food laws are designed to ensure (a) that the customer is not misled; (b) that food is safe to eat; and (c) to provide nutritional standards for some basic foodstuffs.
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Microwave technology and foods
2001Publisher Summary This chapter provides an overview of microwave applications in the food industry. Microwave and microwavable food today constitute an important segment of the food market in Japan, the US and increasingly in Western Europe. The growing number of microwave ovens and microwave foods greatly influenced the food packaging industry ...
T, Ohlsson, N, Bengtsson
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Evaluative Conditioning of Food Technologies
Psychology & Marketing, 2015ABSTRACTConsumer attitudes play an important role in the acceptance of new technologies. The success of food innovations depends on understanding how consumers form and change attitudes toward food technologies. Earlier post hoc explanations suggest that evaluative conditioning can change consumer attitudes toward food technologies.
Loebnitz, Natascha +1 more
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Emerging Technologies in Food Processing
Annual Review of Food Science and Technology, 2011High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold plasma (CP) are emerging technologies that have already found application in the food industry or related sectors. This review aims to describe the basic principles of these nonthermal technologies as well as the state of the art concerning their impact on ...
D, Knorr +5 more
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