Agri-Food Quality II : quality management of fruits and vegetables /

As consumer demand for high quality products grows, the quality of our food is increasingly under the spotlight. Agri-food quality II addresses the quality management of plant-based food materials throughout the production chain, from field to table. Developments relating to the improvement of veget...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores Corporativos: Royal Society of Chemistry, International Conference 'Agri-Food Quality II'
Otros Autores: H�agg, M.
Formato: Electrónico Congresos, conferencias eBook
Idioma:Inglés
Publicado: Cambridge : Royal Society of Chemistry, 1999.
Colección:Special publication ; 229.
Temas:
Food > Quality > Congresses.
Crops > Quality > Congresses.
Crop science > Congresses.
Aliments > Qualit�e > Congr�es.
Cultures > Qualit�e > Congr�es.
Phytotechnie > Congr�es.
TECHNOLOGY & ENGINEERING > Food Science.
Crop science
Crops > Quality
Food > Quality
proceedings (reports)
Conference papers and proceedings
Conference papers and proceedings.
Actes de congr�es.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Front Cover; Agri-Food Quality II: Quality Management of Fruits and Vegetables; Copyright Page; Preface; Table of Contents; Session I: Quality Challenges in Future; CHAPTER 1. TECHNOLOGICAL INNOVATIONS IN A CHANGING ENVIRONMENT; 1 INTRODUCTION; 2 CHAIN REVERSAL AS A STARTING POINT; 3 PRODUCT QUALITY; 4 QUALITY AS STEERING FACTOR FOR INNOVATION IN THE SUPPLY CHAIN; 5 LINKING CONSUMERS' WANTS TO TECHNOLOGIES AND RESEARCH; 6 SUMMARY; References; CHAPTER 2. THE NUTRITIONAL ENHANCEMENT OF PLANT-DERIVED FOODS IN EUROPE ("NEODIET"); 1. INTRODUCTION; 2. OBJECTIVES; 3. PRIORITY AREAS; 4. CAROTENOlDS.
  • Session II: Consumer Attitudes to Improving Crop and Food QualityCHAPTER 6. PUBLIC UNDERSTANDING OF FOOD SCIENCE AND CONSUMER ACCEPTANCE OF NOVEL PRODUCTS; 1 DEFINING PRODUCT QUALITY; 2 PUBLIC PERCEPTIONS OF GENETIC ENGINEERING: AN OVERVIEW; 3 PUBLIC UNDERSTANDING OF FOOD SCIENCE: IMPLICATIONS; 4 THE MEDIA AND PUBLIC UNDERSTANDING OF FOOD SCIENCE; 5 CONCLUSIONS; 6 REFERENCES; CHAPTER 7. CONSUMER QUALITY PERCEPTION AND ATTITUDE TOWARDS QUALITY CONTROL OF VEGETABLES FROM FIELD TO TABLE; 1. INTRODUCTION; 2. RESEARCH OBJECTIVES AND METHODOLOGY; 3. RESULTS; 4. CONCLUSIONS; References.
  • CHAPTER 8. AN INTERACTIVE NEURAL NETWORK FOR ANALYSING THE FOOD CONSUMER BEHAVIOUR STABILITY1. THE BEHAVIOUR INSTABILITY AND THE EXISTENCE OF ATTRACTORS; 2. THE COGNITIVIST MODELS OF ATTITUDE FORMING; 3. PROPOSITION OF A CONNECTIONIST MODEL OF ATTITUDE FORMING; 4. CONCLUSION; References; Session III: Sustainable Production; CHAPTER 9. INTEGRATED AND ORGANIC PRODUCTION, ROUTES TO SUSTAINABLE QUALITY PRODUCTION; 1. INTRODUCTION; 2. INTEGRATED AND ORGANIC PRODUCTION AS RELATED TO SUSTAINABILITY AND FRUIT AND VEGETABLE PRODUCTION; References.
  • CHAPTER 10. LOW NITROGEN FERTILIZATION MAINTAINS THE INTERNAL QUALITY OF SWEDES1 INTRODUCTION; 2 MATERIALS AND METHODS; 3 RESULTS; 4 DISCUSSION; References; CHAPTER 11. N UPTAKE BY CABBAGE, CARROT AND ONION; 1 INTRODUCTION; 2 FIELD EXPERIMENTS; 3 RESULTS; References; CHAPTER 12. BRASSICA VEGETABLES: RELATIONSHIP BETWEEN CHEMICAL COMPOSITION AND IN VITRO CALCIUM AVAILABILITY; 1 INTRODUCTION; 2 MATERIALS AND METHODS; 3 RESULTS AND DISCUSSION; References; CHAPTER 13. IPM IS AN ESSENTIAL PART OF SUSTAINABLE PRODUCTION AND QUALITY MANAGEMENT OF FIELD VEGETABLES; 1 INTRODUCTION; 2 COMPONENTS OF IPM.

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