Quality Attributes and their Measurement in Meat, Poultry and Fish Products
Quality Attributes and their Measurement in Meat, Poultry and Fish Products

Author: A. M. Pearson

Publisher: Springer

Published: 2013-11-09

Total Pages: 521

ISBN-13: 146152167X

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The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and presents a brief overview of the subject to be discussed. The next two chapters review information on the importance of color and some color problems in muscle foods, and explains the basis of color vision and perception of color before describing the methods that may be used for its measure ment. The following chapter discusses water binding and juiciness and their importance, while Chapter 5 provides the first intensive modern review on measurement of juiciness that has been published (to the knowledge of the author and editors). Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8. Chapter 9 reviews the species-specific meat flavors and aromas. Chapter 10 reviews some flavor and aroma problems in muscle foods and their measurement.

Multisensory Human-Food Interaction
Multisensory Human-Food Interaction

Author: Carlos Velasco

Publisher: Frontiers Media SA

Published: 2018-07-26

Total Pages: 101

ISBN-13: 2889455181

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Our food experiences can be significantly influenced by both intrinsic and extrinsic multisensory information. Therefore, it is crucial to understand and apply the principles that govern the systematic connections that exist between the senses in the context of Human-Food Interaction (HFI). In our Research Topic, namely Multisensory Human-Food Interaction (MHFI), several studies that consider such connections in the context of HFI are presented. We also have contributions that focus on multisensory technologies that can be used to share and reproduce specific HFIs. This eBook, which resulted from the Research Topic, presents some of the most recent developments in the field of MHFI. In particular, it consists of two main sections and corresponding articles. The eBook begins with the Editorial, which provides an overview of MHFI. Then, it includes six articles that relate to principles in MHFI and three on technologies in MHFI. We hope that the different contributions featured here will support future developments in MHFI research.

Proceedings of The 10th MAC 2017
Proceedings of The 10th MAC 2017

Author: Group of Authors

Publisher: MAC Prague consulting

Published: 2017-05-25

Total Pages: 294

ISBN-13: 8088085136

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The 10th Multidisciplinary Academic Conference in Prague 2017, Czech Republic (The 10th MAC 2017 in Prague)

Little Book of Big Packaging Ideas
Little Book of Big Packaging Ideas

Author: Catharine Fishel

Publisher: Rockport Publishers

Published: 2007-03-01

Total Pages: 352

ISBN-13: 1616736453

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A volume "packed" with insight and ideas The packaging industry is more competitive every day so creating a new package that is innovative, adds value, and makes a connection with the consumer is a challenge often met with limited success. Dynamic and unusual package designs can really make a statement in overcrowded markets. What makes a package successful? How do designers find the inspiration and execute the designs that really work? This compendium of package design answers all that and more. The content covers inspiration, process, design research, working with clients, planning, and execution of some of the most effective packages on the market today. Insight from top packaging designers worldwide is provided on pages that are packed with images of great designs. Unlike most packaging books, this volume is stuffed with content in a compact, portable, and easy-to-use format

Food Processing Technologies
Food Processing Technologies

Author: Amit K. Jaiswal

Publisher: CRC Press

Published: 2016-08-05

Total Pages: 760

ISBN-13: 1482257556

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The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.

Psychological Processes and Advertising Effects
Psychological Processes and Advertising Effects

Author: Linda F. Alwitt

Publisher: Routledge

Published: 2022-02-16

Total Pages: 300

ISBN-13: 1000549151

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In the 1980s our understanding of how advertising affects consumer behavior was undergoing a dramatic transformation. Recent theoretical and methodological advances in cognitive psychology, social cognition, and artificial intelligence were largely responsible for this transformation. These advances provided a better understanding of the information acquisition process and how information is stored in memory. Consequently, we have been able to incorporate memory, the processing of visual information and affect into our models of advertising effects. However, there were still many unanswered questions. Among these are: (1) Exactly what is the relationship between the different mediators of persuasion? (2) How is memory for advertising related to persuasion? (3) What are the theoretical underpinnings of attitude toward the advertisement? (4) What determines the effect of persuasion over time? (5) What factors affect attention to advertising? (6) What psychological processes occur during the watching of a television commercial? and (7) What factors affect individual differences in the processing of advertising messages? Originally published in 1985, the chapters in this volume provide insights into these questions. They are organized in terms of four psychological processes which contribute to our understanding of how advertising works. These are affective reactions to advertisements, persuasion, psychological processes during television viewing, and involvement.

Human Interface and the Management of Information
Human Interface and the Management of Information

Author: Hirohiko Mori

Publisher: Springer Nature

Published: 2023-07-08

Total Pages: 618

ISBN-13: 3031351290

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This two-volume set LNCS 14015 - 14016 constitutes the thoroughly refereed proceedings of the thematic area Human Interface and the Management of Information, HIMI 2023, which was held as part of HCI International 2023 which took place in Copenhagen, Denmark, during July 23-28, 2023. A total of 1578 papers and 396 posters have been accepted for publication in the HCII 2023 proceedings from a total of 7472 submissions. The papers included in the HCII-HIMI volume set were organized in topical sections as follows: Part I: Information design and user experience; data visualization and big data; multimodal interaction; interacting with AI and intelligent systems; Part II: Service design; knowledge in eLearning and eEducation; supporting work and collaboration.