Food Choice, Acceptance and Consumption
(Sprache: Englisch)
It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first time,...
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Klappentext zu „Food Choice, Acceptance and Consumption “
It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first time, this book brings together a coherent body of knowledge which draws on the experiences in industrial and academic settings of an international team of authors. Written for food technologists and marketeers, the book is also an essential reference for all those concerned with the economic, social, and psychological aspects of the subject.
Inhaltsverzeichnis zu „Food Choice, Acceptance and Consumption “
The Role Of The Human Senses In Food Acceptance. The Socio-Cultural Context of Eating and Food Choice. What Animal Research Tells Us About Human Eating. The Development of Children's Eating Habits. What Does Abnormal Eating Tell us About Normal Eating?. The Contextual Basis for Food Acceptance, Food Choice and Food Intake: the Food, the Situation and the Individual. Marketing and Consumer Behavior with Respect to Foods. Economic Influences on Food Choice--Non-Convenience Versus Convenience Food Consumption. Food Choice, Mood and Mental Performance: Some Examples and Some Mechanisms. Attitudes and Beliefs in Food Habits. Dietary Change: Changing Patterns of Eating. Index
Bibliographische Angaben
- Autoren: Halliday MacFie , Herbert L. Meiselman
- 1996, 397 Seiten, Masse: 16 x 24,1 cm, Gebunden, Englisch
- Verlag: Springer
- ISBN-10: 0751401927
- ISBN-13: 9780751401929
- Erscheinungsdatum: 30.04.1996
Sprache:
Englisch
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