Handbook of Food Allergen Detection and Control

Handbook of Food Allergen Detection and Control
Author: Simon Flanagan
Publsiher: Elsevier
Total Pages: 448
Release: 2014-09-25
ISBN 10: 1782420215
ISBN 13: 9781782420217
Language: EN, FR, DE, ES & NL

Handbook of Food Allergen Detection and Control Book Review:

Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms of safety. This book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes. Following an introductory chapter by a distinguished expert, part one covers allergen management throughout the food chain. Part two details current and emerging methods of allergen detection in food, and part three covers methods for reducing and eliminating allergens in food. Finally, part four focuses on the control and detection of individual food allergens and the risks each one presents in food manufacture. Reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes Covers allergen management throughout the food chain and reviews current and emerging methods of allergen detection Examines methods for reducing and eliminating allergens in food and provides a detailed overview of the control and detection of individual food allergens

Food Allergens

Food Allergens
Author: Tong-Jen Fu,Lauren S. Jackson,Kathiravan Krishnamurthy,Wendy Bedale
Publsiher: Springer
Total Pages: 255
Release: 2017-11-16
ISBN 10: 3319665863
ISBN 13: 9783319665863
Language: EN, FR, DE, ES & NL

Food Allergens Book Review:

This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, including during food manufacture/processing; during food preparation in food service, retail food establishments, and in the home; and at the point of consumption. The authors highlight key legislative initiatives that are in various stages of development and implementation at the federal, state and community levels. Finally, the volume includes recommendations for ways to build and strengthen education and outreach efforts at the food industry, government, institutional, and community levels. Chapters come from an array of experts, including researchers and key stakeholders from government, the food industry, retail/food service groups, and consumer groups. The information presented will facilitate the development of educational materials and allergen management training programs for food production and service staff, extension specialists, and government inspectors. Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across the food chain.

Food Allergy

Food Allergy
Author: Andreas L. Lopata
Publsiher: CRC Press
Total Pages: 364
Release: 2017-09-07
ISBN 10: 1351646435
ISBN 13: 9781351646437
Language: EN, FR, DE, ES & NL

Food Allergy Book Review:

Food allergy is an adverse immunological reaction to allergens present in food. Up to 4% adults and 8% children are affected by food allergy. The increase in allergic diseases to food has led to the need for better diagnostics and more effective therapeutic approaches. This book describes the molecular biology and immunology of major food allergens, from laboratory based science to clinical immunology, encompassing novel characterisation and quantification methods, the application of recombinant food allergens in molecular diagnosis and the development of novel therapeutics. This book is the ideal reference tool for researchers, students and allergy clinicians to accurately diagnose and manage food allergies.

Swainson s Handbook of Technical and Quality Management for the Food Manufacturing Sector

Swainson   s Handbook of Technical and Quality Management for the Food Manufacturing Sector
Author: M Swainson
Publsiher: Woodhead Publishing
Total Pages: 606
Release: 2018-11-15
ISBN 10: 1782422870
ISBN 13: 9781782422877
Language: EN, FR, DE, ES & NL

Swainson s Handbook of Technical and Quality Management for the Food Manufacturing Sector Book Review:

This book is focused on the expansive and highly demanding subject of Food Industry "Technical & Quality Management". As the world’s most vital industry "Food Production" is complex, multifaceted and continuously scrutinised. Food scares and product recalls, on national and international scales, demonstrate the persistent challenge to identify, monitor and control all hazards, and also address the increasing criminal threats of Food Fraud, Adulteration & Intentional Contamination. With the benefit of unique perspectives gained by working across Quality, Technical and Operations Management roles at all levels within the food industry, Swainson’s Handbook of Technical and Quality Management considers the very diverse remits and particular challenges of those working to assure product Quality, Safety and Legality in the sector. This book provides insights and guidance on the "Applied Practice" of Industrial Quality and Technical Management, written from the perspective of the industry practitioner. "Knowing what to do is half of the challenge, but being able to then make it happen is crucial" – a fact which is often less well considered in food sector information resources. Split into two sections, the book first reviews generic aspects of Food Quality and Technical Management activities with particular regard to: Food Sector Challenges and the Role of Technical and Quality Management; Defining Technical and Quality Standards; The Food Safety and Quality Management System; Raw Materials and Packaging Supplier Control; Site Standards; Product Control and HACCP Considerations; Operations and Process Control; Personnel Control; Audits; Non-Conformance, Recall & Crisis Management; Managing the Technical Department. In the second part of the book Guest Authors share their expertise on a range of specialist topics, providing significant breadth and depth to the content which includes: Review of Third party audit schemes; Insights into supplying supermarkets with regard to good technical and quality management practices; Enforcement authority perspectives on the food manufacturing sector. Also covered are the specific sector challenges of food quality and safety assurance in Fruit and vegetables; Herbs and spices, Cereals, Baked products, Canning and "Cook – Chill" Ready Meals, Soups and Sauces. Compiled expertise of food sector specialists with extensive industrial experience. Edited by an industry and academic expert with over 25 years experience of technical and quality management in the food sector. Contains Technical and Quality Management information that is relevant to a wide range of sectors in the food industry. Also examines Technical and Quality Management practice in specific food applications and reviews relevant compliance standards.

Food Analysis

Food Analysis
Author: S. Suzanne Nielsen
Publsiher: Springer
Total Pages: 649
Release: 2017-06-06
ISBN 10: 3319457764
ISBN 13: 9783319457765
Language: EN, FR, DE, ES & NL

Food Analysis Book Review:

This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.

Food Bioactives

Food Bioactives
Author: Sankar Chandra Deka,Dibyakanta Seth,Nishant Rachayya Swami Hulle
Publsiher: CRC Press
Total Pages: 410
Release: 2019-10-28
ISBN 10: 0429512511
ISBN 13: 9780429512513
Language: EN, FR, DE, ES & NL

Food Bioactives Book Review:

This valuable volume addresses the growing consumer demand for novel functional food products and for high-value, nutritionally rich products by focusing on the sources and applications of bioactives from food. The chapters in the book describe functional properties and discuss applications of the selected food ingredients obtained from various sources, including culinary banana, phalsa, pseudocereals, roselle calyces, asparagus, and more. Several chapters address the resurgence of interest in pseudocereals due to their excellent nutritional and biological values, gluten-free composition, and the presence of some health-promoting compounds. The book also looks at utilizing industrial byproducts for making functional and nutraceutical ingredients. The chapters on prebiotics and probiotics highlight different functional properties, and a chapter on food allergens discusses advancements in detection and management in the food manufacturing industries.

Handbook of Natural Antimicrobials for Food Safety and Quality

Handbook of Natural Antimicrobials for Food Safety and Quality
Author: M Taylor
Publsiher: Elsevier
Total Pages: 442
Release: 2014-11-04
ISBN 10: 1782420428
ISBN 13: 9781782420422
Language: EN, FR, DE, ES & NL

Handbook of Natural Antimicrobials for Food Safety and Quality Book Review:

Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products. Reviews different types of antimicrobials used in food safety and quality Covers how antimicrobials are created to be used in different foods Examines how the antimicrobials are used in foods to enhance the safety and quality

Analysis of Food Toxins and Toxicants

Analysis of Food Toxins and Toxicants
Author: Yiu-Chung Wong,Richard J. Lewis, Sr.
Publsiher: John Wiley & Sons
Total Pages: 816
Release: 2017-07-03
ISBN 10: 1118992709
ISBN 13: 9781118992708
Language: EN, FR, DE, ES & NL

Analysis of Food Toxins and Toxicants Book Review:

Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions of the analytical approaches used to detect a range of food toxins. Part I reviews the recent developments in analytical technology including sample pre-treatment and food additives. Part II covers the novel analysis of microbial and plant toxins including plant pyrrolizidine alkaloids. Part III focuses on marine toxins in fish and shellfish. Part IV discusses biogenic amines and common food toxicants, such as pesticides and heavy metals. Part V summarizes quality assurance and the recent developments in regulatory limits for toxins, toxicants and allergens, including discussions on laboratory accreditation and reference materials.

Handbook on Natural Pigments in Food and Beverages

Handbook on Natural Pigments in Food and Beverages
Author: Reinhold Carle,Ralf Schweiggert
Publsiher: Woodhead Publishing
Total Pages: 538
Release: 2016-04-20
ISBN 10: 0081003927
ISBN 13: 9780081003923
Language: EN, FR, DE, ES & NL

Handbook on Natural Pigments in Food and Beverages Book Review:

Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The first section of the book looks at the legal frameworks which underpin natural food colorings, also investigating the consumer expectations of food color. The second section of the book focuses on specific industrial applications of natural colorants with chapters covering the use of natural colorants in aqueous food products, cereal-based foods, and meat products, amongst many other topics. The various pigments which can be used to effectively color these commodities are presented with information on safety and testing included throughout. The final section in the book looks at recent developments and future perspectives in natural food colorings. There are chapters which cover the health benefits of natural pigments, the use of novel fruits and vegetables in pigments, and stable natural solutions for blue colorings. Presents recent advances in consumer demand and worldwide legislation regarding natural food colorants Discusses the use of natural food colorants for one specific product category per chapter rather than one pigment class per chapter – this makes the book extremely useable for industrialists working in a specific sector Contains a comprehensive array of product-specific coloration approaches, from using pigment-enriched feed additives to the direct addition of color formulations

Handbook of Antioxidants for Food Preservation

Handbook of Antioxidants for Food Preservation
Author: Fereidoon Shahidi
Publsiher: Woodhead Publishing
Total Pages: 514
Release: 2015-02-25
ISBN 10: 1782420975
ISBN 13: 9781782420972
Language: EN, FR, DE, ES & NL

Handbook of Antioxidants for Food Preservation Book Review:

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used. Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics Analyses the performance of antixoxidants in different food systems Compiles significant international research and advancements

Satiation Satiety and the Control of Food Intake

Satiation  Satiety and the Control of Food Intake
Author: John E Blundell,France Bellisle
Publsiher: Elsevier
Total Pages: 432
Release: 2013-09-30
ISBN 10: 0857098713
ISBN 13: 9780857098719
Language: EN, FR, DE, ES & NL

Satiation Satiety and the Control of Food Intake Book Review:

With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors. Satiation, satiety and the control of food intake provides a concise and authoritative overview of these areas. Part one introduces the concepts of satiation and satiety and discusses how these concepts can be quantified. Chapters in part two focus on biological factors of satiation and satiety before part three moves on to explore food composition factors. Chapters in part four discuss hedonic, cultural and environmental factors of satiation and satiety. Finally, part five explores public health implications and evaluates consumer understanding of satiation and satiety and related health claims. Provides a concise and authoritative overview of appetite regulation Focuses on the effects of biological factors, food composition and hedonic, cultural and environmental factors affecting appetite control Discusses implications for public health

Food Safety

Food Safety
Author: Umile Gianfranco Spizzirri,Giuseppe Cirillo
Publsiher: John Wiley & Sons
Total Pages: 480
Release: 2016-11-29
ISBN 10: 1119160561
ISBN 13: 9781119160564
Language: EN, FR, DE, ES & NL

Food Safety Book Review:

Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both destructive detection and nondestructive detection) have been proposed to fit the government regulations. The book aims to cover all the analytical aspects of the food quality and safety assessment. For this purpose, the volume describes the most relevant techniques employed for the determination of the major food components (e.g. protein, polysaccharides, lipds, vitamins, etc.), with peculiar attention to the recent development in the field. Furthermore, the evaluation of the risk associated with food consumption is performed by exploring the recent advances in the detection of the key food contaminants (e.g. biogenic amines, pesticides, toxins, etc.). Chapters tackle such subject as: GMO Analysis Methods in Food Current Analytical Techniques for the Analysis of Food Lipids Analytical Methods for the Analysis of Sweeteners in Food Analytical Methods for Pesticides Detection in Foodstuffs Food and Viral Contamination Application of Biosensors to Food Analysis

Heat Treatment for Insect Control

Heat Treatment for Insect Control
Author: Dave Hammond
Publsiher: Elsevier
Total Pages: 120
Release: 2014-09-18
ISBN 10: 0857097814
ISBN 13: 9780857097811
Language: EN, FR, DE, ES & NL

Heat Treatment for Insect Control Book Review:

Stored product insects and other pests represent a major hygiene and safety issue to many industries, from food production to building infestation, and issues for timber pallets and packaging. Beds bugs are rapidly becoming a public health issue in hotels, hostels and houses in many parts of the world. While fumigation has been one of the prevalent routes for pest control, there remain issues with the toxicity of the chemicals used and potential exposure to humans therefore heat treatment has proven to be a successful alternative when used correctly. It is well known that excessive heat is dangerous to life. There is a difference between the amount of heat required to kill microbes such as bacteria and viruses and that required to kill larger life forms such as insects or mammals. This book focuses on the use of heat to kill insects and mites in food production, storage and other facilities. Heat Treatment for Insect Control examines how controlled heat treatment kills all stages of pest insect life across species and without causing damage to surrounding structures or electronics. The advantages of heat treatment include no health & safety hazards, a completely controllable and environmentally friendly process, reduced treatment time of fumigation (hours verses days), as well as no factory shutdown or exclusion of staff from adjacent areas during treatment. Part I reviews the principles of heat treatment, with chapters covering the fundamentals, planning, best practice and costs of integrated pest management. Part II looks at heat treatment applications in food production, storage, food materials and fresh produce. Part III examines the other applications in clothing, small rooms, buildings, and transportation. Provides a comprehensive and systematic reference on the heat treatment for insect control Reviews the development of heat treatment processes and technology as part of integrated pest management approaches

Instrumental Assessment of Food Sensory Quality

Instrumental Assessment of Food Sensory Quality
Author: David Kilcast
Publsiher: Elsevier
Total Pages: 658
Release: 2013-09-30
ISBN 10: 0857098853
ISBN 13: 9780857098856
Language: EN, FR, DE, ES & NL

Instrumental Assessment of Food Sensory Quality Book Review:

Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed. Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. Reviews the range and use of instrumental methods for measuring sensory quality Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity Reviews advances in methods for instrumental assessment of food sensory quality

Functional Foods and Beverages

Functional Foods and Beverages
Author: Nicolas Bordenave,Mario G. Ferruzzi
Publsiher: John Wiley & Sons
Total Pages: 336
Release: 2018-06-22
ISBN 10: 1118823206
ISBN 13: 9781118823200
Language: EN, FR, DE, ES & NL

Functional Foods and Beverages Book Review:

A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation. With contributions from the world’s foremost experts in the field, this book brings readers up to speed on the state-of-the-art in in vitro modeling, from its physiological bases to its conception, current uses, and future developments. Food functionality is a broad concept encompassing nutritional and health functionality, food safety and toxicology, as well as a broad range of visual and organoleptic properties of food. In vitro techniques bridge the gap between standard analytical techniques, including chemical and biochemical approaches and in vivo human testing, which remains the ultimate translational goal for evaluation of the functionality of food. Although it is a well- established field, in vitro food testing continues to evolve toward ever more accurate predictions of in vivo properties and outcomes. Both ethical and highly economical, these approaches allow for detailed mechanistic insights into food functionalities and, therefore, a better understanding of the interactions of food and human physiology. Reviews the core concepts of food functionality and functionality evaluation methodologies Provides an overview of the physiology of the gastrointestinal tract, including host-microbial interactions within it Delves into the physiology of sensory perception of food, taste and texture as they relate to in vitro modeling Explores the challenges of linking in vitro analysis of taste, aroma and flavor to their actual perception Addresses in vitro models of the digestion and absorption of macronutrients, micronutrients, and phytonutrients Describes in vitro evaluations of toxicants, allergens and other specific food hazards Functional Foods and Beverages is an indispensable working resource for food scientists as well as researchers working in government facilities dedicated to tracking food safety.

Innovative Food Processing Technologies

Innovative Food Processing Technologies
Author: Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers
Publsiher: Woodhead Publishing
Total Pages: 510
Release: 2016-06-29
ISBN 10: 008100298X
ISBN 13: 9780081002988
Language: EN, FR, DE, ES & NL

Innovative Food Processing Technologies Book Review:

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Provides information on a variety of food processing technologies Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs Presents a strong focus on the application of technologies in a variety of situations Created by editors who have a background in both the industry and academia

The Stability and Shelf Life of Food

The Stability and Shelf Life of Food
Author: Persis Subramaniam,Peter Wareing
Publsiher: Woodhead Publishing
Total Pages: 612
Release: 2016-05-24
ISBN 10: 0081004362
ISBN 13: 9780081004364
Language: EN, FR, DE, ES & NL

The Stability and Shelf Life of Food Book Review:

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry. Thoroughly revised and updated edition of a very popular and well regarded book Includes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industry Presents a wide coverage of the processes and factors influencing shelf-life, the evaluation of stability and shelf-life and the stability and shelf-life of particular products makes this book valuable for both academics and those working in industry

Human Milk Biochemistry and Infant Formula Manufacturing Technology

Human Milk Biochemistry and Infant Formula Manufacturing Technology
Author: M. Guo
Publsiher: Elsevier
Total Pages: 420
Release: 2014-08-12
ISBN 10: 0857099159
ISBN 13: 9780857099150
Language: EN, FR, DE, ES & NL

Human Milk Biochemistry and Infant Formula Manufacturing Technology Book Review:

Since infant formula substitutes for human milk, its composition must match that of human milk as closely as possible. Quality control of infant formula is also essential to ensure product safety, as infants are particularly vulnerable food consumers. This book reviews the latest research into human milk biochemistry and best practice in infant formula processing technology and quality control. The most up to date reference on infant formula processing technology Reviews both human milk biochemistry and infant formula processing technology for broad and applied coverage Focusses exclusively on infant formulae

Biosensors for Security and Bioterrorism Applications

Biosensors for Security and Bioterrorism Applications
Author: Dimitrios P. Nikolelis,Georgia-Paraskevi Nikoleli
Publsiher: Springer
Total Pages: 508
Release: 2016-03-12
ISBN 10: 3319289268
ISBN 13: 9783319289267
Language: EN, FR, DE, ES & NL

Biosensors for Security and Bioterrorism Applications Book Review:

This book offers comprehensive coverage of biomarker/biosensor interactions for the rapid detection of weapons of bioterrorism, as well as current research trends and future developments and applications. It will be useful to researchers in this field who are interested in new developments in the early detection of such. The authors have collected very valuable and, in some aspects indispensable experience in the area i.e. in the development and application of portable biosensors for the detection of potential hazards. Most efforts are centered on the development of immunochemical assays including flow-lateral systems and engineered antibodies and their fragments. In addition, new approaches to the detection of enzyme inhibitors, direct enzymatic and microbial detection of metabolites and nutrients are elaborated. Some realized prototypes and concept devices applicable for the further use as a basis for the cooperation programs are also discussed.There is a particular focus on electrochemical and optical detection systems,including those employing carbon nanotubes, quantum dots and metalnanoparticles. The authors are well-known scientists and most of them are editors of respected international scientific journals. Although recently developed biosensors utilize known principles, the biosensing devices described can significantly shorten the time required for successful detection and enhance efforts in more time-consuming directions, e.g. remote sensing systems and validation in real-sample analysis.The authors describe advances in all stages of biosensor development: theselection of biochemical components, their use in biosensor assembly, detection principles and improvements and applications for real sample assays.

Integrating the Packaging and Product Experience in Food and Beverages

Integrating the Packaging and Product Experience in Food and Beverages
Author: Peter Burgess
Publsiher: Woodhead Publishing
Total Pages: 220
Release: 2016-03-31
ISBN 10: 0081003609
ISBN 13: 9780081003602
Language: EN, FR, DE, ES & NL

Integrating the Packaging and Product Experience in Food and Beverages Book Review:

Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction focuses on the interrelationship between packaging and the product experience. In both industry and academia there has been a growing interest in investigating approaches that capture consumer responses to products that go beyond traditional sensory and liking measures. These approaches include assessing consumers' emotional responses, obtaining temporal measures of liking, as well as numerous published articles considering the effect of situation and context in the evaluation of food and beverage products. For fast-moving consumer goods (FMCG) products in particular, packaging can be considered as a contributor to consumer satisfaction. Recent cross-modal research illustrated consumers’ dissatisfaction or delight with a product can be evoked when there is dissonance between the packaging and the product experience. The book includes an extensive overview of an adapted satisfaction scale that has been tailored for the food and beverage sector and which identifies varying satisfaction response modes such as contentment, pleasure, and delight with a product. This is an important development as it provides insights about products that can be used to market specific categories and brands of foods and beverages. The book demonstrates the value of this approach by bringing together case studies that consider the interrelationships between packaging design, shape, on-pack sensory messages, expectations, and consumer satisfaction with the product. Focuses on the inter-relationship between packaging and the product experience, specifically in the context of the food and beverage sector Presents the expectancy disconfirmation model of satisfaction, which is well developed within the social sciences, to the food and beverage sector Contains case studies demonstrating how these practices can be used in industry to better enhance customer’s responses to products Includes an extensive overview of an adapted satisfaction scale that has been tailored for the food and beverage sector and which identifies varying satisfaction response modes such as contentment, pleasure, and delight with a product