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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| Corporate Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Electronic Conference Proceeding eBook |
| Language: | English |
| Published: |
Cambridge :
Royal Society of Chemistry,
1999.
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| Series: | Special publication ;
229. |
| Subjects: | |
| Online Access: | CONNECT |
Table of Contents:
- 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.
