Holdings: Food quality and consumer value

Food quality and consumer value: delivering food that satisfies ; with 36 tables

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Bibliographic Details
Main Author:	Schröder, Monika J. A. (Author)
Format:	Book
Language:	English
Published:	Berlin [u.a.] Springer 2003
Subjects:	Verbraucherverhalten Lebensmittelqualität Produktbewertung
Online Access:	Inhaltsverzeichnis
Physical Description:	XVI, 330 S. graph. Darst.
ISBN:	3540439145

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MARC


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Record in the Search Index

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adam_text	ABBREVIATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . XV INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 REFERENCES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 PART 1 DEFINING QUALITY, VALUE, FOOD AND THE CONSUMER . . . . . . . . . . . . 9 1 QUALITY AND VALUE . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 1.1 INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 1.2 GENERAL PERSPECTIVES ON QUALITY AND VALUE . . . . . . . . . . . . . . 15 1.3 ROLE OF FOOD QUALITY AND CONSUMER VALUE IN THE FOOD SUPPLY CHAIN 25 1.4 QUALITY OF CONFORMITY AND QUALITY OF DESIGN . . . . . . . . . . . . . 32 2 AN EXPLORATION OF FOOD, FOOD QUALITY AND FOOD QUALITIES . . . . . 41 2.1 INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 2.2 FOODS FOR HUMAN CONSUMPTION . . . . . . . . . . . . . . . . . . . . 41 2.3 FOOD QUALITY ATTRIBUTES . . . . . . . . . . . . . . . . . . . . . . . . . 47 3 THEORETICAL PERSPECTIVES ON CONSUMER BEHAVIOUR AND FOOD CHOICE 53 3.1 INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 3.2 MICROECONOMICS OF CONSUMER BEHAVIOUR AND FOOD CHOICE . . . . . 58 3.3 CONSUMER PSYCHOLOGY AND FOOD CHOICE . . . . . . . . . . . . . . . . 67 3.4 SOCIAL INFLUENCES ON CONSUMER BEHAVIOUR AND FOOD CHOICE . . . . . 79 CONCLUSION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 REFERENCES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88 TABLE OF CONTENTS PART 2 FOOD QUALITY ATTRIBUTES . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 4 FOOD COMPOSITION . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101 4.1 INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101 4.2 STRUCTURAL CARBOHYDRATES . . . . . . . . . . . . . . . . . . . . . . . . 103 4.3 STRUCTURAL PROTEINS . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107 4.4 AQUEOUS AND LIPID STRUCTURES . . . . . . . . . . . . . . . . . . . . . 112 4.5 FOOD ENERGY AND NUTRIENTS . . . . . . . . . . . . . . . . . . . . . . . 119 4.6 BIOACTIVE COMPOUNDS . . . . . . . . . . . . . . . . . . . . . . . . . . 128 5 ORIGINS AND NATURE OF SENSORY AND OTHER PERFORMANCE ATTRIBUTES IN FOODS . . . . . . . . . . . . . . . . . . . . . . . . . . . 137 5.1 INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 137 5.2 APPEARANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140 5.3 TEXTURE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 144 5.4 FLAVOUR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146 5.5 KEEPING QUALITY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 152 5.6 FITNESS FOR PURPOSE . . . . . . . . . . . . . . . . . . . . . . . . . . . . 157 6 FOOD ADDITIVES, FUNCTIONAL FOOD INGREDIENTS AND FOOD CONTAMINANTS . . . . . . . . . . . . . . . . . . . . . . . . . . . 167 6.1 INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 167 6.2 FOOD STRUCTURING ADDITIVES AND INGREDIENTS . . . . . . . . . . . . . . 169 6.3 TEMPORAL FOOD ADDITIVES . . . . . . . . . . . . . . . . . . . . . . . . 173 6.4 SENSORY FOOD ADDITIVES AND INDUSTRIAL INGREDIENTS . . . . . . . . . . 176 6.5 MICRONUTRIENT ADDITIONS, FUNCTIONAL FOODS AND DIETARY SUPPLEMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . 183 6.6 BIOLOGICAL CONTAMINATION . . . . . . . . . . . . . . . . . . . . . . . . 186 6.7 CHEMICAL AND FOREIGN MATTER CONTAMINATION . . . . . . . . . . . . . 193 CONCLUSION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 197 REFERENCES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 197 PART 3 UNDERSTANDING THE FOOD CONSUMER . . . . . . . . . . . . . . . . . . . . 211 7 HOMEOSTATIC AND PSYCHOLOGICAL BASES OF EATING AND DRINKING . . . 215 7.1 INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 215 7.2 PHYSIOLOGICAL CONTROLS OF EATING AND DRINKING . . . . . . . . . . . . 221 7.3 THE ROLE OF THE SPECIAL SENSES IN EATING AND DRINKING . . . . . . . . 227 7.4 THE VISUAL APPEAL OF FOODS AND BEVERAGES . . . . . . . . . . . . . . 232 7.5 THE TEXTURAL APPEAL OF FOODS AND BEVERAGES . . . . . . . . . . . . . 239 7.6 THE FLAVOUR APPEAL OF FOODS AND BEVERAGES . . . . . . . . . . . . . . 242 XII TABLE OF CONTENTS TABLE OF CONTENTS XIII 8 THE FOOD CONSUMER IN SOCIETY . . . . . . . . . . . . . . . . . . . . . 249 8.1 INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 249 8.2 DEFINING FOOD CONSUMERS AND MARKET SEGMENTS . . . . . . . . . . . 251 8.3 BENEFITS, RISKS AND COSTS IN FOOD CHOICES . . . . . . . . . . . . . . . 257 8.4 FOOD SKILLS DEVELOPMENT . . . . . . . . . . . . . . . . . . . . . . . . 261 8.5 FOOD ACCEPTANCE AND THE CONTEXT OF CONSUMPTION . . . . . . . . . . 267 9 GOOD AND BAD FOODS . . . . . . . . . . . . . . . . . . . . . . . . 273 9.1 INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 273 9.2 HEALTHY FOODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 275 9.3 EMOTIONAL FOOD VALUE . . . . . . . . . . . . . . . . . . . . . . . . . . 280 9.4 PURITY VALUE IN FOOD . . . . . . . . . . . . . . . . . . . . . . . . . . . 283 9.5 ETHICAL VALUE IN FOODS . . . . . . . . . . . . . . . . . . . . . . . . . . 288 CONCLUSION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 292 REFERENCES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 292 CONCLUSION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 301 REFERENCES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 305 NAME INDEX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 307 SUBJECT INDEX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 309
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spellingShingle	Schröder, Monika J. A. Food quality and consumer value delivering food that satisfies ; with 36 tables Verbraucherverhalten (DE-588)4062644-1 gnd Lebensmittelqualität (DE-588)4343361-3 gnd Produktbewertung (DE-588)4207537-3 gnd
subject_GND	(DE-588)4062644-1 (DE-588)4343361-3 (DE-588)4207537-3
title	Food quality and consumer value delivering food that satisfies ; with 36 tables
title_auth	Food quality and consumer value delivering food that satisfies ; with 36 tables
title_exact_search	Food quality and consumer value delivering food that satisfies ; with 36 tables
title_full	Food quality and consumer value delivering food that satisfies ; with 36 tables Monika J.A. Schröder
title_fullStr	Food quality and consumer value delivering food that satisfies ; with 36 tables Monika J.A. Schröder
title_full_unstemmed	Food quality and consumer value delivering food that satisfies ; with 36 tables Monika J.A. Schröder
title_short	Food quality and consumer value
title_sort	food quality and consumer value delivering food that satisfies with 36 tables
title_sub	delivering food that satisfies ; with 36 tables
topic	Verbraucherverhalten (DE-588)4062644-1 gnd Lebensmittelqualität (DE-588)4343361-3 gnd Produktbewertung (DE-588)4207537-3 gnd
topic_facet	Verbraucherverhalten Lebensmittelqualität Produktbewertung
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