sanjay kumar indian consumers packaged food buying behaviour a study

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Oliver Tomic Statistics for Sensory and Consumer Science

As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the relation between food properties on one side and human liking and buying behaviour on the other. This book by a group of established scientists gives a comprehensive, up-to-date overview of the most common statistical methods for handling data from both trained sensory panels and consumer studies of food. It presents the topic in two distinct sections: problem-orientated (Part I) and method orientated (Part II), making it to appropriate for people at different levels with respect to their statistical skills. This book succesfully: Makes a clear distinction between studies using a trained sensory panel and studies using consumers. Concentrates on experimental studies with focus on how sensory assessors or consumers perceive and assess various product properties. Focuses on relationships between methods and techniques and on considering all of them as special cases of more general statistical methodologies It is assumed that the reader has a basic knowledge of statistics and the most important data collection methods within sensory and consumer science. This text is aimed at food scientists and food engineers working in research and industry, as well as food science students at master and PhD level. In addition, applied statisticians with special interest in food science will also find relevant information within the book.

11235.12 рублей

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Sheena Johnson Organisational Behaviour For Dummies

Your plain-English introduction to organisational behaviour Organisational Behaviour (OB) is the study of how people, individuals, and groups act in organisations. Whether you're studying OB, or you just want a better understanding of people at work, Organisational Behaviour For Dummies gives you all the essentials for understanding this fascinating subject. Inside you'll find out about personality and individual differences, teams and groups, personnel selection and assessment, and health and well-being at work. You'll also find out how leaders lead, how motivators motivate, and how the modern workplace is changing and evolving. An easy-to-read introduction to organisational behaviour for business, management, and organisational psychology students A useful reference for managers A fascinating look at behaviour in the modern workplace Whether you're a student of organisational behaviour, a manager, or a lifelong learner with an interest in human behaviour and psychology in the workplace, Organisational Behaviour For Dummies has you covered.

1271.4 рублей

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Seyed Hashemi MohammedBagher Essential Oils in Food Processing: Chemistry, Safety and Applications

A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a: Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for “natural” products Review of the use of essential oils as natural flavour ingredients Summary of relevant food regulations as pertaining to essential oils Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.

14496.93 рублей

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Sanjay Subrahmanyam The Portuguese Empire in Asia, 1500-1700. A Political and Economic History

Featuring updates and revisions that reflect recent historiography, this new edition of The Portuguese Empire in Asia 1500-1700 presents a comprehensive overview of Portuguese imperial history that considers Asian and European perspectives. Features an argument-driven history with a clear chronological structure Considers the latest developments in English, French, and Portuguese historiography Offers a balanced view in a divisive area of historical study Includes updated Glossary and Guide to Further Reading

8828.93 рублей

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Imran Ahmad Functional Foods and Dietary Supplements. Processing Effects and Health Benefits

Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its “natural goodness”. To date, there has been little examination of the actual effects – whether positive or negative – of various types of food processing upon functional foods. This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as “alternative” – such as flour from soybeans instead of wheat, or bran and starch from rice – but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food industry personnel involved in functional food production or development will find it a very useful source of information.

14928.81 рублей

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Robert Blair Organic Production and Food Quality. A Down to Earth Analysis

The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by the media («if it bleeds, it leads») tends to have a negative impact on consumer perceptions about conventional food. Until recently, more and more consumers in many countries were opting to buy organic food over conventional food, resulting in a radical shift in food retailing. This was due to concerns over chemical residues, food poisoning resulting in recalls, food scares such as «mad-cow» disease, issues like gene-modified (GM foods), antibiotics, hormones, cloning and concerns over the way plants and animals are being grown commercially as food sources. As a result there has been an expansion of the organic industry and the supply of organic foods at farmers' markets, supermarkets and specialty stores. Organic Production and Food Quality: A Down to Earth Analysis is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. The title is a 'must-have' for everyone working within the food industry. Comprehensive explanation of organic production methods and effects on the safety and quality of foods Authoritative, unbiased and up-to-date examination of relevant global scientific research Answers the questions of whether organic food is more nutritious and/or more healthy

17585.53 рублей

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Yves Bertheau Genetically Modified and non-Genetically Modified Food Supply Chains. Co-Existence and Traceability

In the European Union nations, and other countries including Japan, Australia and Malaysia, it is a legal requirement that food products containing genetically modified organism (GMO) materials are labelled as such in order that customers may make informed purchasing decisions. For manufacturers and consumers to be confident about these assertions, systems must be in place along the entire food chain which support the co-existence of GM and non GM materials whilst maintaining a strict segregation between the two. This book is an output of a European Union-funded project entitled «Co-Extra: GM and non-GM food and feed supply chains: their Co-Existence and Traceability». The objective of this four year project is to provide practical tools and methods for implementing co-existence that will: enable the co-existence of genetically modified (GM) and non-GM crops enable the segregation and tracing of genetically modified organism (GMO) materials and derived products along the food and feed chains anticipate the future expansion of the use of GMOs The project is designed to foster a robustly science-based debate amongst all of the stakeholders involved in the food and feed chains, and the tools will be assessed not only from a technical point of view but with regard to the economic and legal aspects. It also surveys the GMO-related legal regimes and practices that exist in and beyond the EU. This book examines the practical tools and methods available to implement the co-existence and traceability of GM and non-GM food materials along the entire food and feed chains, as demanded by consumers and by legislation in force in the EU and elsewhere. GM and Non-GM Supply Foods is a source of valuable information for food manufacturers, food research institutions and regulatory bodies internationally.

19721.38 рублей

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Tony Ioannou Buying and Selling a Home For Canadians For Dummies

Buying and selling a home are the biggest financial transactions most people will ever tackle. Well, help has arrived. This revised edition of Buying and Selling a Home For Canadians For Dummies prepares you to get what you need and want when buying a new home or selling the one you're in. Everything from arranging your finances and hiring an agent, to inspecting prospective homes and assessing home values, to making or fielding offers is presented in a clear and humorous way to help you get the most out of the process.

2220.88 рублей

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Helen Zulch Stress and Pheromonatherapy in Small Animal Clinical Behaviour

Stress and Pheromonatherapy in Small Animal Clinical Behaviour is about how stress impacts on animal behaviour and welfare and what we can do about it, especially by using chemical signals more effectively. This readily accessible text starts from first principles and is useful to both academics and practitioners alike. It offers a framework for understanding how pheromonatherapy can be used to encourage desirable behaviour in dogs and cats and also a fresh approach to understanding the nature of clinical animal behaviour problems. The authors have pioneered the use of pheromone therapy within the field of clinical animal behaviour. As the culmination of many years of research and experience, they offer sound evidence-based advice on how and when pheromones can be used most effectively. The first part of the book deals with some fundamental concepts, focusing on the key concepts of stress, communication and perception. It then provides a framework for the evaluation of problem behaviour to allow consideration of the possible role or not of pheromonatherapy. Part 2 covers the application of these concepts to a range of specific situations, concentrating on conditions in which there has been most research to support the efficacy of pheromonatherapy. Suitable for veterinarians in small animal practice, students of clinical animal behaviour, veterinary nurses and technicians, as well as specialists and researchers in animal behaviour therapy.

5435.66 рублей

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Ian Shaw C. Food Safety. The Science of Keeping Food Safe

Food safety is a modern concept. Remarkably, it is only in the last 200 years that such concepts as foodborne germs, and the means of combating them (such as antiseptics and refrigeration), have been popularised. Yet in the 21st Century, consumers in the developed world do not accept that the food which they purchase and consume might carry a risk of making them ill – that our food should be safe is something we all take for granted. Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens and more. In Food Safety: The Science of Keeping Food Safe, Professor Ian C. Shaw introduces these topics with wit and practical wisdom, providing an accessible guide to a vibrant and constantly evolving subject. Each chapter proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a range of levels. Illustrated with photographs and examples throughout, this book is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.

5024.89 рублей

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Tracey Hollowood Time-Dependent Measures of Perception in Sensory Evaluation

Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. It is also used at a more fundamental level to provide a wider understanding of the mechanisms involved in sensory perception and consumer behaviour. Sensory perception of products alters considerably during the course of consumption/use. Special techniques are used in product development to measure these changes in order to optimise product delivery to consumers. Time-Dependent Measures of Perception in Sensory Evaluation explores the many facets of time-dependent perception including mastication and food breakdown, sensory-specific satiety and sensory memory. Both traditional and cutting-edge techniques and applications used to measure temporal changes in sensory perception over time are reviewed, and insights into the way in which sensory properties drive consumer acceptance and behaviour are provided. This book will be a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students; and industry-based researchers in QA/QC, R&D and marketing.

14496.93 рублей

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David Weber The Food Truck Handbook. Start, Grow, and Succeed in the Mobile Food Business

How to start, grow, and succeed in the food truck business. Food trucks have become a wildly popular and important part of the hospitality industry. Consumers are flocking to these mobile food businesses in droves, inspiring national food truck competitions and even a show dedicated to the topic on The Food Network. The relatively low cost of entry as compared to starting a restaurant, combined with free and low-cost ways to market them to the masses via platforms like social media, are just two of the reasons that food truck business are drawing in budding entrepreneurs. Author David Weber, a food truck advocate and entrepreneur himself, is here to offer his practical, step-by-step advice to achieving your mobile food mogul dreams in The Food Truck Handbook. This book cuts through all of the hype to give both hopeful entrepreneurs and already established truck owners an accurate portrayal of life on the streets. From concept to gaining a loyal following to preventative maintenance on your equipment this book covers it all. Includes profiles of successful food trucks, detailing their operations, profitability, and scalability. Establish best practices for operating your truck using one-of-a-kind templates for choosing vending locations, opening checklist, closing checklist, and more. Create a sound business plan complete with a reasonable budget and finding vendors you can trust; consider daily operations in detail from start to finish, and ultimately expand your business. Stay lean and profitable by avoiding the most common operating mistakes. Author David Weber is Founder and President of the NYC Food Truck Association (NYCFTA), which brings together small businesses that own and operate premium food trucks in NYC focused on innovation in hospitality, high quality food, and community development.

1268.85 рублей

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Savio Chan China's Super Consumers. What 1 Billion Customers Want and How to Sell it to Them

Chinese Consumers are Changing The World – Understand Them and Sell To Them China has transformed itself from a feudal economy in the 19th century, to Mao and Communism in the 20th century, to the largest consumer market in the world by the early 21st century. China's Super Consumers explores the extraordinary birth of consumerism in China and explains who these super consumers are. China's Super Consumers offers an in-depth explanation of what's inside the minds of Chinese consumers and explores what they buy, where they buy, how they buy, and most importantly why they buy. The book is filled with real-world stories of the foreign and domestic companies, leading brands, and top executives who have succeeded in selling to this burgeoning marketplace. This remarkable book also takes you inside the boardrooms of the people who understand Chinese consumers and have had success in the Chinese market. A hands-on resource for succeeding in the Chinese marketplace Filled with real-world stories of companies who have made an impact in China Discover what the Chinese consumer wants and how to deliver the goods Written by Savio Chan and Michael Zakkour, two leading experts on the Chinese market This book is an invaluable resource for anyone who wants a clear understanding of how China's Super Consumers are changing the world and how to sell to them.

1586.34 рублей

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Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its “natural goodness”. To date, there has been little examination of the actual effects – whether positive or negative – of various types of food processing upon functional foods. This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as “alternative” – such as flour from soybeans instead of wheat, or bran and starch from rice – but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food industry personnel involved in functional food production or development will find it a very useful source of information.

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