Menu
Home
Log in / Register
 
Home arrow Health arrow Advances in Dairy Products
Source

References

Ann Augustin, M., & Clarke, P. T. (2011). Dry Milk Ingredients. In Chandan, R. C. & Kilara, A. Dairy Ingredients for Food Processing. Hoboken, NJ: Wiley-Blackwell.

Bencini, R., Stanislao Atzori, A., Nudda, A., Battacone, G., & Pulina, G. (2010). Improving the quality and safety of sheep milk. In Griffiths, M. Improving the safety and quality of milk: Improving quality in milk products. Cambridge: Woodhead Publishing.

Boekel van, M. A. J. S. (2005). Technological innovation in the food industry: product design. In Jongen W. M. F., Meulenberg M. T. G. (eds.) (2005). Innovation in Agri-Food Systems. Product quality and consumers acceptance. Wageningen: Wageningen Publishers.

Buckow, R., Chandry, P. S., Ng, S. Y., McAuley, C. M., & Swanson, B. G. (2014). Opportunities and challenges in pulsed electric field processing of dairy products. International Dairy Journal 34 (2), 199-212.

Bus, A. E. M. & Worsley, A. (2003). Consumers' health perceptions of three types of milk:

A survey in Australia. Appetite 40 (2), 93-100.

Cavallarin, L., Giribaldi, M., Soto-Del Rio, M. D., Valle, E., Barbarino, G., Gennero, M. S. & Civera, T. (2015). A survey on the milk chemical and microbiological quality in dairy donkey farms located in NorthWestern Italy. Food Control 50, 230-235.

Chen, S., Chen, F., & Yeh, T. (2015). Integration quality function deployment and analytic hierarchy process methods to improve service quality. American Journal of Food Technology, 10 (2), 85-92.

Conto, F., Santini, C., La Sala, P., & Fiore, M. (2016). Reducing information gap and increasing market orientation in the agribusiness sector: Some evidences from Apulia region. Recent Patents on Food, Nutrition and Agriculture, 8(1), 48-54.

Conto, F., Faccilongo, N., Dicecca, R., Zaza, C. & La Sala, P. (2015a). An innovative sensor in the agro-food supply Chain: A RFID technology model. CEUR Workshop Proceedings, pp. 624.

Conto, F., Fiore, M., Dicecca, R. (2015b). Ethics approach in food choices along the agri-food supply chain: a survey in Apulia region, Eursafe 2015 book, Food Ethics and Innovation, Romania, 27-29 May 2015.

Crosby, P. (1964). Z is for zero defects. Industrial Quality Control 21 (4), 23-26.

Deming, W. E. (1967). What happened in Japan? Industrial Quality Control 24 (2), 89-93.

Desmet, P. M. A., & Schifferstein, H. N. J. (2008). Sources of positive and negative emotions in food experience. Appetite 50 (2-3), 290-301.

Diarmuid Sheehan, J. J. (2013). Milk quality and cheese diversification. Irish Journal of Agricultural and Food Research 52, no. 2 SPEC. 2, 243-253.

Dimara, E., Petrou, A., Skuras, D. (2003). The socio-economics of niche market creation. Int J Soc Econ 30 3, 219-235.

Dooley, K. (2000). The paradigms of quality: evolution and revolution in the history of the discipline. Advances in the management of organizational quality 5, 1-28.

Espejel, J., Fandos, C., Flavian, C. (2007). The role of intrinsic and extrinsic quality attributes on consumer behaviour for traditional food products. Managing Service Quality: An International Journal 17 (6), 681-701.

European Parliament (2009). COM 0234 (2009). Communication from the commission to theEuropean parliament, the council, the European economic and social committee and the committee of the regions on agricultural product quality policy. Brussel, 28.5.2009.

FAO (1999). Extension Services for Quality Milk Production, Proceedings of an International Workshop in conjunction with the East-West-Forum of the Federal Ministry for Food, Agriculture and Forestry and the “Window of German Animal Breeding" at the International Green Week 24-25 January 1999, Berlin.

Ferrarini, R., Carbognin, C., Casarotti, E. M., Nicolis, E., Nencini, A., & Meneghini, A. M. (2010). The emotional response to wine consumption, Food Quality and Preference 21 (7), 720-725.

Gmuer, A., Nuessli Guth, J., Runte, M., & Siegrist, M. (2015). From emotion to language: Application of a systematic, linguistic-based approach to design a food-associated emotion lexicon. Food Quality and Preference 40 (PA), 77-86.

Golder, P. N., Mitra, D. & Moorman, C. (2012). What is quality? An integrative framework of processes and states. Journal of Marketing 76 (4), 1-23.

Griffiths, M. (2010), Improving the safety and quality of milk: Improving quality in milk products, Woodhead Publishing, Cambridge.

Hanf, J. H. & Pieniadz, A. (2007). Quality management in supply chain networks—The case of Poland. International Food and Agribusiness Management Review 10 (4), 102-124.

Hruskar, M., Major, N., Krpan, M., Krbavcic, I. P., Saric, G., Markovic, K., & Vahcic, N. (2009). Evaluation of milk and dairy products by electronic tongue. Mljekarstvo 59 (3), 193-200.

Hurling, R. & Shepherd, R. (2003). Eating with your eyes: the effect of appearance on expectations of liking. Appetite 41, 167-174.

Iannotti, L. (2013). Milk and dairy programmes affecting nutrition, in FAO, Milk and dairy products in human nutrition, FAO, Rome.

Juran, J. (1967). The qc circle phenomenon. Industrial Quality Control 23 (7), 329-335.

Kelly, P. M. (2006). Innovation in milk powder technology. International Journal of Dairy Technology 59, (2), 70-75.

Kenny, M. (2013). Safety and quality. In FAO, Milk and dairy products in human nutrition, FAO, Rome.

King, S. C., & Meiselman, H. L. (2010). Development of a method to measure consumer emotions associated with foods. Food Quality and Preference 21 (2), 168-177.

King, S. C., Meiselman, H. L., & Thomas Carr, B. (2013). Measuring emotions associated with foods: Important elements of questionnaire and test design. Food Quality and Preference 28, no. 1, 8-16.

Konar, N., Haspolat Kaya, I., Dalabasmaz, S., Poyrazoglu, E. S., & Artik, N. (2014). Street milk and urban consumers in turkey: A descriptive study. Journal Fur Verbraucherschutz UndLebensmittelsicherheit 9 (1), 23-35.

Krystallis, A., Grunert, K. G., de Barcellos, M. D., Perrea, T., Verbeke, W. (2012). Consumer attitudes towards sustainability aspects of food production: insights from three continents. Journal of Marketing Management 28, 334-372.

Kuo, C., Yuo, S., & Lu, C. Y. (2014). Integration of the Kano and QFD model in health food development: Using black beans as examples. Quality and Quantity 48 (1), 225-242.

Latruffe, L. (2010). Competitiveness, Productivity and Efficiency in the Agricultural and Agri-Food Sectors. OECD Food, Agriculture and Fisheries Papers, no. 30, OECD Publishing.

Macciotta, N. P. P., Mele, M., Cappio-Borlino, A. & Secchiari, P. (2005). Issues and perspectives in dairy sheep breeding. Italian Journal of Animal Science 4 (1), 5-23.

Macharia, J., Collins, R., and Sun, T. (2013). Value-based consumer segmentation: The key to sustainable agri-food chains. British Food Journal 115 (9), 1313-1328.

Martens, H., and Martens, M. (2001). Multivariate Analysis of Quality. Chicester: Wiley & Sons.

Meiselman, H. L., Johnson, J. L., Reeve, W., & Crouch, J. E. (2000). Demonstrations of the influence of the eating environment on food acceptance. Appetite 35, 231-237.

Menapace L., Moschini G. (2010). Quality Certification by Geographical Indications, Trademarks and Firm Reputation. Working Paper n. 09-024, Department of Economics, Iowa State University.

Morrison, P. C. (2000). Modeling and measuring productivity in the agri-food sector: Trends, causes and effects. Canadian Journal of Agricultural Economics 48, 217-240.

Moschini G., Menapace L., Pick D. (2008). Geographical Indications and the Competitive Provision of quality in agricultural markets, Working paper n. 08-458, Department of Economics, Iowa State University.

Muniz, R., Perez, M. A., Carleos, C. E. & Baro, J. A. (2009). Estimation and on-line measurement of cow milk parameters to improve nutritional facts and quality of milk from farm side. 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management, 1343.

Navin, M. C. (2014). Local Food and International Ethics. Journal of Agricultural and Environmental Ethics 27, 349-368.

OECD (Ed.) (2008). Environmentally Responsible Food Choice. OECD Journal. General Papers 2, 125-162.

Olson, J., and Jacoby, J. (1972). Cue utilization in the quality perception process. In Venkatesan, M. (Ed.), Proceedings of the Third Annual Conference of the Association for Consumer Research, Association for Consumer Research, Chicago, IL, 167-179.

Prado, A. D., & Scholefield, D. (2008). Use of SIMSDAIRY modelling framework system to compare the scope on the sustainability of a dairy farm of animal and plant genetic- based improvements with management-based changes. Journal of Agricultural Science 146 (2), 195-211.

Ribeiro, J. C., Jr., Tamanini, R., Correa Da Silva, L. C. & Beloti, V. (2015). Quality of milk produced by small and large dairy producers. Semina: Ciencias Agrarias 36 (2), 883-888.

Sijtsema, S., Linnemann, A., Van Gaasbeek, T., Dagevos, H. & Jongen, W. (2002). Variables influencing food perception reviewed for consumer-oriented product development. Critical reviews in food science and nutrition 42 (6), 565-581.

Smith, T. G., Chouinard, H. H. & Wandschneider, P. R. (2011). Waiting for the invisible hand: Novel products and the role of information in the modern market for food. Food Policy 36 (2), 239-249.

Taylor, F. W. (2004). Scientific management. New York: Routledge.

Thompson, P. B., Stout, W. A., Ellis, G. L., MacKenzie, D. R., Cardwell, V. B., Burkhardt, J., Ruttan, V. W., Altieri, M. A., Norton, B. G., Esmay, M. L., DeWalt, B. R., Shankle, N. W., Varner, G. E., Tolman, D. A. (2014). Beyond the large farm. Ethics and research goals for agriculture. West view Special Studies in Agriculture Science and Policy 312.

Uppa, H., Seliger, M. & Rodriguez-Kaarto, T. (2014). Food, culture and identity service design tools and methods in a socio-cultural context. 9th International Conference on Design and Emotion 2014: The Colors of Care, 582.

Wongtschowski, M. Belt, J., Heemskerk, W. and Kahan D. (eds.) (2013). The business of agricultural business services. FAO: Roma.

World Bank (2007). Enhancing Agricultural Innovation: How to Go Beyond the Strengthening of Research Systems. Washington, DC: World Bank.

Yeung, M. (2012). ADSA Foundation Scholar Award: Trends in culture-independent methods for assessing dairy food quality and safety: Emerging metagenomic tools. Journal of Dairy Science 95 (12), 6831-6842.

Young, W., Hwang, K., McDonald, S., Oates, C. J. (2010). Sustainable Consumption: Green Consumer Behavior when Purchasing Products. Sustainable Development 18 (1), 20-31.

Yu, Y., Zhao, H., Yang, R., Dong, G., Li, L., Yang, J., Jin, T., Zhang, W. & Liu, Y. (2014). Pure milk brands classification by means of a voltammetric electronic tongue and multivariate analysis. International Journal of Electrochemical Science 10 (5), 4381-4392.

 
Source
Found a mistake? Please highlight the word and press Shift + Enter  
< Prev   CONTENTS   Next >
 
Subjects
Accounting
Business & Finance
Communication
Computer Science
Economics
Education
Engineering
Environment
Geography
Health
History
Language & Literature
Law
Management
Marketing
Mathematics
Political science
Philosophy
Psychology
Religion
Sociology
Travel