Relevant bibliographies by topics / Food Science and Technology (0359)

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food Science and Technology (0359)'

Author: Grafiati
Published: 4 June 2021
Last updated: 4 February 2022

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Journal articles on the topic "Food Science and Technology (0359)"

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Hannan, R. S. "Meat science, milk science and dairy technology." Meat Science 25, no. 3 (1989): 237–39. http://dx.doi.org/10.1016/0309-1740(89)90076-4.

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Stewart, Gordon S. A. B. "Foodborne bacterial pathogens. Food science and technology series/31." Meat Science 27, no. 4 (1990): 360–61. http://dx.doi.org/10.1016/0309-1740(90)90072-e.

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Chapke, Rajendra R., and Vilas A. Tonapi. "Adoption and Socio-economic Benefits of Improved Post-rainy Sorghum Production Technology." Agricultural Research 8, no. 2 (2018): 270–78. http://dx.doi.org/10.1007/s40003-018-0359-x.

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Valin Guest Editor, C. "38th international congress of meat science & technology." Meat Science 36, no. 1-2 (1994): 1–4. http://dx.doi.org/10.1016/0309-1740(94)90028-0.

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Ledward, D. A. "Trends in modern meat technology." Meat Science 15, no. 2 (1985): 117. http://dx.doi.org/10.1016/0309-1740(85)90052-x.

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Lawrie, Ralston. "Technology of meat and meat products." Meat Science 36, no. 3 (1994): 445. http://dx.doi.org/10.1016/0309-1740(94)90139-2.

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La Barbera, Francesco, Mario Amato, and Giuliana Sannino. "Understanding consumers’ intention and behaviour towards functionalised food." British Food Journal 118, no. 4 (2016): 885–95. http://dx.doi.org/10.1108/bfj-10-2015-0354.

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Purpose – In recent years, the food industry has developed and brought to the market a number of “functional food” with healthy characteristics. The purpose of this paper is to study and compare the effects of knowledge and food technology neophobia on individuals’ willingness to pay (WTP) for functionalized healthy food. Design/methodology/approach – In order to explore these effects in hypothetical vs real settings, an experiment defined by a within-subject design with two treatments (functionalized vs conventional food) on two auction payment conditions (hypothetical vs real) has been condu
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Houde, Alain, and Serge A. Pommier. "Use of polymerase chain reaction technology to detect a mutation associated with malignant hyperthermia in different pig tissues." Meat Science 33, no. 3 (1993): 349–58. http://dx.doi.org/10.1016/0309-1740(93)90006-4.

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Gokhale, S. V., and S. S. Lele. "Optimization of Convective Dehydration of Beta vulgaris for Color Retention." Food and Bioprocess Technology 5, no. 3 (2010): 868–78. http://dx.doi.org/10.1007/s11947-010-0359-8.

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Kobayashi, Naoyuki, Masahide Sato, Syunsuke Fukuhara, et al. "Application of Shotgun DNA Microarray Technology to Gene Expression Analysis in Lager Yeast." Journal of the American Society of Brewing Chemists 65, no. 2 (2007): 92–98. http://dx.doi.org/10.1094/asbcj-2007-0319-02.

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Dissertations / Theses on the topic "Food Science and Technology (0359)"

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Anderson, Destinee R. "Ohmic heating as an alternative food processing technology." Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/610.

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Abdel, Karim Pia. "High pressure processing as an alternative food preservation technology and its applications for fruits and vegetables." Kansas State University, 2011. http://hdl.handle.net/2097/9958.

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Master of Science<br>Food Science Institute<br>James L. Marsden<br>Consumers demand for high quality, natural and fresh tasting food, free from preservatives and additives, with a clean label and an extended shelf life has increased. High pressure processing (HPP), also known as high hydrostatic pressure, is a non-thermal food preservation technique that has the potential to meet these demands. It is an opportunity to preserve food, by applying intensive pressure in the range of 300-900 MPa, without adversely affecting organoleptic, textural and nutritional qualities as thermal processing like
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Baker, Steven R. "Maximizing the use of food emulsifiers." Manhattan, Kan. : Kansas State University, 2010. http://hdl.handle.net/2097/4197.

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Fisher, Jonathan J. "Food scientist’s guide to dietary fiber." Kansas State University, 2009. http://hdl.handle.net/2097/1454.

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Master of Science<br>Food Science Institute<br>J. Scott Smith<br>In the past 50 years or so dietary fiber has become an increasingly significant area of nutritional focus, debate, and research. Advances in food production practices have resulted in more and more refined foods being available and consumed throughout the world and particularly in developed nations such as the United States. While refined foods are typically more palatable to consumers, the content of dietary fiber is greatly reduced. Currently many diseases are believed to be associated with a lack of dietary fiber intake,
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Angalet, Stephanie Marie. "Shaka: a new and novel processing technology to produce commercially sterile canned foods." Kansas State University, 2011. http://hdl.handle.net/2097/11715.

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Master of Science<br>Food Science Institute<br>Daniel Y.C. Fung<br>The process of canning or “commercial sterilization” has been studied for more than two centuries. The first to develop canning as a defense against spoilage was Nicholas Appert also known as the “father of canning.” Appert invented a method of preservation by enclosing food in hermetically sealed containers and then heating containers to boiling temperatures for a specific period of time. The canning preservation method has changed over the years, and continues to change for the better. Technology for retorts, or processing
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Roberts, Kevin R. "Using the theory of planned behavior to explore restaurant managers support for employee food safety training." Diss., Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/591.

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Krusemark, Kathryn S. "Decision-making applications in food safety and food defense." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2294.

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Tang, Xiaozhi. "Use of extrusion for synthesis of starch-clay nanocomposites for biodegradable packaging films." Diss., Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/546.

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Ryan, Suzanne Marie. "Prediction of Japanese color score." Thesis, Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/508.

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Emamgholizadeh, Fariba. "Effects of marinades on the formation of heterocyclic amines in grilled beef steaks." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/913.

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Books on the topic "Food Science and Technology (0359)"

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Bunyan, Philip. Food science and technology. Basil Blackwell, 1991.

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Awan, J. A. Food science and technology. Unitech Communications, 2005.

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L, Yam Kit, and Piergiovanni Luciano 1950-, eds. Food packaging science and technology. Taylor & Francis, 2008.

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Evans, Judith A., ed. Frozen Food Science and Technology. Blackwell Publishing Ltd., 2008. http://dx.doi.org/10.1002/9781444302325.

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Khader, Vijaya. Textbook of food science and technology. Indian Council f Agricultural Research, Directorate of Information and Publications of Agriculture, 2016.

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Vaclavik, Vickie. Essentials in food science. 3rd ed. Springer, 2008.

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Haghi, A. K. Advances in food science and technology. Nova Science Publishers, 2010.

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1957-, Forgács Esther, ed. Chromatography in food science and technology. Technomic Pub. Co., 1999.

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P. M., Visakh, Sabu Thomas, Laura B. Iturriaga, and Pablo Daniel Ribotta, eds. Advances in Food Science and Technology. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118659083.

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Gallagher, Eimear, ed. Gluten-Free Food Science and Technology. Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9781444316209.

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Book chapters on the topic "Food Science and Technology (0359)"

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Smith, P. G. "Minimal Processing Technology." In Food Science Text Series. Springer US, 2010. http://dx.doi.org/10.1007/978-1-4419-7662-8_16.

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Christou, Paul, and Roxana Savin. "Crop crop/cropping Science crop/cropping science and Technology Crop Technology , Introduction." In Sustainable Food Production. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-5797-8_936.

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Angus, J. F. "Fertilizer fertilizer/fertilizing Science fertilizer/fertilizing science and Technology fertilizer/fertilizing technology." In Sustainable Food Production. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-5797-8_193.

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Lalande, M. "Debate: Food Processing Fouling." In Fouling Science and Technology. Springer Netherlands, 1988. http://dx.doi.org/10.1007/978-94-009-2813-8_47.

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Alexandre, Elisabete M. C., Teresa R. S. Brandão, and Cristina L. M. Silva. "Frozen Food and Technology." In Advances in Food Science and Technology. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118659083.ch4.

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Curtis, Robert I. "Food Storage Technology." In A Companion to Science, Technology, and Medicine in Ancient Greece and Rome. John Wiley & Sons, Inc., 2016. http://dx.doi.org/10.1002/9781118373057.ch36.

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"Woodhead Publishing Series in Food Science, Technology and Nutrition." In Handbook of Herbs and Spices. Elsevier, 2012. http://dx.doi.org/10.1016/b978-0-85709-039-3.50033-5.

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"7 Microbial food spoilage of selected food and food products." In Food Science and Technology. De Gruyter, 2020. http://dx.doi.org/10.1515/9783110667462-007.

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Okos, Martin, Osvaldo Campanella, Ganesan Narsimhan, Rakesh Singh, and A. Weitnauer. "Food Dehydration." In Food Science and Technology. CRC Press, 2006. http://dx.doi.org/10.1201/9781420014372.ch10.

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Krochta, John. "Food Packaging." In Food Science and Technology. CRC Press, 2006. http://dx.doi.org/10.1201/9781420014372.ch13.

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Conference papers on the topic "Food Science and Technology (0359)"

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Lehn, J. M. "Supramolecular chemistry and food science : food for thought and thought for food." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061356.

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Ericksen, P. "A Food Systems Approach to Understanding Food Security." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061389.

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Kinsey, J., T. F. Stinson, D. J. Degeneffe, K. Ghosh, and F. Busta. "Consumers Response to a New Food Safety Issue: Food Terrorism." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060666.

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Steponaviciene, Ausra, Nijole Vasiliauskiene, Dainius Steponavicius, and Edita Kurtkuviene. "Quality and food safety management systems applied to the Lithuanian food sector." In 11th Baltic Conference on Food Science and Technology “Food science and technology in a changing world”. Latvia University of Agriculture. Faculty of Food Technology., 2017. http://dx.doi.org/10.22616/foodbalt.2017.042.

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Yang, G., and D. Mao. "Oriental food and health." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061397.

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Tibra, Madhuri, Akriti Saxena, Ronnie D. Caytiles, and N. Ch S. N. Iyengar. "Predicting Geo-located Food Based Sentiment Analytics using Twitter for Healthy Food Consumption across India." In Advanced Science and Technology 2017. Science & Engineering Research Support soCiety, 2017. http://dx.doi.org/10.14257/astl.2017.143.47.

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Ariyanti, Fransisca Dini, and Siti Hadita. "Food safety knowledge and practices on food virtual shop." In 2017 3rd International Conference on Science in Information Technology (ICSITech). IEEE, 2017. http://dx.doi.org/10.1109/icsitech.2017.8257145.

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Aguilera, J. M. "The dimensions of food microstructure." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060871.

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Koëter, H. "European Policy in Food Safety." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061346.

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Maat, J. "European Technology Platform Food for Life." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061189.

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Reports on the topic "Food Science and Technology (0359)"

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Research Institute (IFPRI), International Food Policy. Food policy indicators: Tracking change: Agricultural Science and Technology Indicators ASTI. International Food Policy Research Institute, 2018. http://dx.doi.org/10.2499/1024320473.

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Biegelbauer, Peter, Christian Hartmann, Wolfgang Polt, Anna Wang, and Matthias Weber. Mission-Oriented Innovation Policies in Austria – a case study for the OECD. JOANNEUM RESEARCH Forschungsgesellschaft mbH, 2020. http://dx.doi.org/10.22163/fteval.2020.493.

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In recent years, mission-oriented approaches have received growing interest in science, technology and innovation (STI) policies against the background of two developments. First, while so-called “horizontal” or “generic” approaches to research, technology and innovation policies have largely been successful in improving the general innovation performance or the rate of innovation, there are perceived limitations in terms of insufficiently addressing the direction of technological change and innovation. Second, “grand societal challenges” emerged on policy agendas, such as climate change, secu
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