Effect of Risk Information Exposure on Consumers’ Responses to Foods with Insect Contamination (English)
- New search for: Kimura, Atsushi
- New search for: Kimura, Atsushi
- New search for: Magariyama, Yukio
- New search for: Miyanoshita, Akihiro
- New search for: Imamura, Taro
- New search for: Shichiri, Kumiko
- New search for: Masuda, Tomohiro
- New search for: Wada, Yuji
In:
Journal of food science
;
79
, 2
; S246
;
2014
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ISSN:
- Article (Journal) / Print
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Title:Effect of Risk Information Exposure on Consumers’ Responses to Foods with Insect Contamination
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Contributors:Kimura, Atsushi ( author ) / Magariyama, Yukio / Miyanoshita, Akihiro / Imamura, Taro / Shichiri, Kumiko / Masuda, Tomohiro / Wada, Yuji
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Published in:Journal of food science ; 79, 2 ; S246
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Publisher:
- New search for: Blackwell
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Place of publication:Malden, Mass.
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Publication date:2014
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ISSN:
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ZDBID:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 58.34 / 58.34
- Further information on Basic classification
- New search for: 770/5800
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Keywords:
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Classification:
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Source:
Table of contents – Volume 79, Issue 2
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- C138
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Accelerated, Microwave‐Assisted, and Conventional Solvent Extraction Methods Affect Anthocyanin Composition from Colored GrainsAbdel‐Aal, El‐Sayed M. / Akhtar, Humayoun / Rabalski, Iwona / Bryan, Michael et al. | 2014
- C147
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Effects of Boiling on Chlorogenic Acid and the Liver Protective Effects of Its Main Products Against CCl4‐Induced Toxicity In VitroKan, Shidong / Cheung, Matt Wan Man / Zhou, Yanling / Ho, Wing Shing et al. | 2014
- C155
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Characterization of the Lipid Fraction of Wild Sea Urchin from the Sardinian Sea (Western Mediterranean)Angioni, Alberto / Addis, Pierantonio et al. | 2014
- C163
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Effect of the Mild Temperature and Traditional Treatments on Residual Peroxidase Activity, Color, and Chlorophyll Content on Storage of Mate (Ilex paraguariensis) TeaNabechima, Gilson Hideki / Provesi, João Gustavo / Henriquez Mantelli, Márcia Barbosa / Vieira, Manoela Alano / De Mello Castanho Amboni, Renata Dias / Amante, Edna Regina et al. | 2014
- E169
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Preparation and Characterization of Novel Lipid Carriers Containing Microalgae Oil for Food ApplicationsWang, Jia‐Li / Dong, Xu‐Yan / Wei, Fang / Zhong, Juan / Liu, Bo / Yao, Ming‐Hao / Yang, Mei / Zheng, Chang / Quek, Siew‐Young / Chen, Hong et al. | 2014
- E178
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Studying the Effects of Nucleating Agents on Texture Modification of Puffed Corn‐Fish SnackShahmohammadi, Hamid Reza / Bakar, Jamilah / Rahman, Russly Abdul / Adzhan, Noranizan Mohd et al. | 2014
- E184
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Extraction of Anthocyanins from Black Bean Canning Wastewater with Macroporous ResinsWang, Xiaoxi / Hansen, Conly / Allen, Karin et al. | 2014
- E189
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Properties of Cassava Starch‐Based Edible Coating Containing Essential OilsOriani, Vivian Boesso / Molina, Gustavo / Chiumarelli, Marcela / Pastore, Gláucia Maria / Hubinger, Miriam Dupas et al. | 2014
- E195
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Electrochemical Impedance Spectroscopy as an Alternative to Determine Dielectric Constant of Potatoes at Various Moisture ContentsChee, Grace / Rungraeng, Natthakan / Han, Jung H. / Jun, Soojin et al. | 2014
- E202
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Improvement of Red Color Development on the Surface of Kuruma Prawn Marsupenaeus japonicus under Various ConditionsAndo, Masashi / Fukai, Takamitsu / Kawasaki, Ken‐ichi / Itoh, Tomohiro / Tsukamasa, Yasuyuki et al. | 2014
- i
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Cover Caption| 2014
- iii
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75 Years of IFT: Food Engineering and Physical Properties, and Nanoscale Food Science, Engineering and Technology in JFS – 1936 to Present| 2014
- M208
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Viability and Resistance of Lactobacilli Isolated from Cocoa Fermentation to Simulated Gastrointestinal Digestive Steps in Soy YogurtSaito, V.S.T. / dos Santos, T.F. / Vinderola, C.G. / Romano, C. / Nicoli, J.R. / Araújo, L.S. / Costa, M.M. / Andrioli, J.L. / Uetanabaro, A.P.T. et al. | 2014
- M214
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Characteristics of Miniature Cheddar‐Type Cheese Made by Microbial Rennet from Bacillus amyloliquefaciens: A Comparison with Commercial Calf RennetAn, Zhigang / He, Xiaoling / Gao, Weidong / Zhao, Wei / Zhang, Weibing et al. | 2014
- M222
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Application of Different Molecular Techniques for Characterization of Catalase‐Positive Cocci Isolated from SucukKesmen, Zülal / Yarimcam, Burcu / Aslan, Hakiye / Ozbekar, Esra / Yetim, Hasan et al. | 2014
- M230
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High‐Pressure Thermal Sterilization: Food Safety and Food Quality of Baby Food PureeSevenich, Robert / Kleinstueck, Elke / Crews, Colin / Anderson, Warwick / Pye, Celine / Riddellova, Katerina / Hradecky, Jaromir / Moravcova, Eliska / Reineke, Kai / Knorr, Dietrich et al. | 2014
- R129
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Potential of Medicinal Plants as Antimicrobial and Antioxidant Agents in Food Industry: A HypothesisOrtega‐Ramirez, Luis Alberto / Rodriguez‐Garcia, Isela / Leyva, Juan Manuel / Cruz‐Valenzuela, Manuel Reynaldo / Silva‐Espinoza, Brenda Adriana / Gonzalez‐Aguilar, Gustavo A. / Siddiqui, Md Wasim / Ayala‐Zavala, Jesus Fernando et al. | 2014
- S238
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Comparison of the Hedonic General Labeled Magnitude Scale with the Hedonic 9‐Point ScaleKalva, Jaclyn J. / Sims, Charles A. / Puentes, Lorenzo A. / Snyder, Derek J. / Bartoshuk, Linda M. et al. | 2014
- S246
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Effect of Risk Information Exposure on Consumers’ Responses to Foods with Insect ContaminationKimura, Atsushi / Magariyama, Yukio / Miyanoshita, Akihiro / Imamura, Taro / Shichiri, Kumiko / Masuda, Tomohiro / Wada, Yuji et al. | 2014
- T251
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Determination of Caffeine, Myosmine, and Nicotine in Chocolate by Headspace Solid‑Phase Microextraction Coupled with Gas Chromatography‑Tandem Mass SpectrometryMüller, Christoph / Vetter, Florian / Richter, Elmar / Bracher, Franz et al. | 2014
- vi
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In Memoriam: Betsy Baird| 2014