What is included with this book?
Abbreviations | p. XV |
Introduction | p. 1 |
References | p. 6 |
Defining Quality, Value, Food and the Consumer | p. 9 |
Quality and Value | p. 13 |
Introduction | p. 13 |
General Perspectives on Quality and Value | p. 15 |
Role of Food Quality and Consumer Value in the Food Supply Chain | p. 25 |
Quality of Conformity and Quality of Design | p. 32 |
An Exploration of Food, Food Quality and Food Qualities | p. 41 |
Introduction | p. 41 |
Foods for Human Consumption | p. 41 |
Food Quality Attributes | p. 47 |
Theoretical Perspectives on Consumer Behaviour and Food Choice | p. 53 |
Introduction | p. 53 |
Microeconomics of Consumer Behaviour and Food Choice | p. 58 |
Consumer Psychology and Food Choice | p. 67 |
Social Influences on Consumer Behaviour and Food Choice | p. 79 |
Conclusion | p. 86 |
References | p. 88 |
Food Quality Attributes | p. 97 |
Food Composition | p. 101 |
Introduction | p. 101 |
Structural Carbohydrates | p. 103 |
Structural Proteins | p. 107 |
Aqueous and Lipid Structures | p. 112 |
Food Energy and Nutrients | p. 119 |
Bioactive Compounds | p. 128 |
Origins and Nature of Sensory and other Performance Attributes in Foods | p. 137 |
Introduction | p. 137 |
Appearance | p. 140 |
Texture | p. 144 |
Flavour | p. 146 |
Keeping Quality | p. 152 |
Fitness for Purpose | p. 157 |
Food Additives, Functional Food Ingredients and Food Contaminants | p. 167 |
Introduction | p. 167 |
Food Structuring Additives and Ingredients | p. 169 |
Temporal Food Additives | p. 173 |
Sensory Food Additives and Industrial Ingredients | p. 176 |
Micronutrient Additions, Functional Foods and Dietary Supplements | p. 183 |
Biological Contamination | p. 186 |
Chemical and Foreign Matter Contamination | p. 193 |
Conclusion | p. 197 |
References | p. 197 |
Understanding the Food Consumer | p. 211 |
Homeostatic and Psychological Bases of Eating and Drinking | p. 215 |
Introduction | p. 215 |
Physiological Controls of Eating and Drinking | p. 221 |
The Role of the Special Senses in Eating and Drinking | p. 227 |
The Visual Appeal of Foods and Beverages | p. 232 |
The Textural Appeal of Foods and Beverages | p. 239 |
The Flavour Appeal of Foods and Beverages | p. 242 |
The Food Consumer in Society | p. 249 |
Introduction | p. 249 |
Defining Food Consumers and Market Segments | p. 251 |
Benefits, Risks and Costs in Food Choices | p. 257 |
Food Skills Development | p. 261 |
Food Acceptance and the Context of Consumption | p. 267 |
"Good" and "Bad" Foods | p. 273 |
Introduction | p. 273 |
Healthy Foods | p. 275 |
Emotional Food Value | p. 280 |
Purity Value in Food | p. 283 |
Ethical Value in Foods | p. 288 |
Conclusion | p. 292 |
References | p. 292 |
Conclusion | p. 301 |
References | p. 305 |
Name Index | p. 307 |
Subject Index | p. 309 |
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