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There are 26649 results for: content related to: When Do Nutrient Content and Nutrient Content Claims Matter? Assessing Consumer Tradeoffs Between Carbohydrates and Fat

  1. Properties of Microorganisms that Cause Foodborne Disease

    The Microbiological Safety of Food in Healthcare Settings

    Barbara M. Lund, Paul R. Hunter, Pages: 12–233, 2008

    Published Online : 9 MAY 2008, DOI: 10.1002/9780470697757.ch2

  2. The Impact of Warnings, Disclaimers, and Product Experience on Consumers’ Perceptions of Dietary Supplements

    Journal of Consumer Affairs

    Volume 41, Issue 1, Summer 2007, Pages: 74–99, MARLYS J. MASON, DEBRA L. SCAMMON and XIANG FANG

    Article first published online : 6 MAR 2007, DOI: 10.1111/j.1745-6606.2006.00069.x

  3. Health Claims: A U.S. Perspective

    Regulation of Functional Foods and Nutraceuticals: A Global Perspective

    Clare M. Hasler, Pages: 79–88, 2007

    Published Online : 30 NOV 2007, DOI: 10.1002/9780470277676.ch5

  4. Traditional Methods for Detection of Foodborne Pathogens

    Microbiologically Safe Foods

    Luisa Solís, Eduardo Sánchez, Santos García, Norma Heredia, Pages: 523–545, 2008

    Published Online : 4 AUG 2008, DOI: 10.1002/9780470439074.ch26

  5. An Overview of Functional Food Regulation in North America, European Union, Japan and Australia

    Functional Food Product Development

    Paula N. Brown, Michael Chan, Pages: 257–292, 2010

    Published Online : 26 APR 2010, DOI: 10.1002/9781444323351.ch13

  6. Food Safety Issues and the Microbiology of Canned and Frozen Foods

    Microbiologically Safe Foods

    Norma Heredia, Irene Wesley, Santos García, Pages: 305–313, 2008

    Published Online : 4 AUG 2008, DOI: 10.1002/9780470439074.ch14

  7. Food Safety Issues and the Microbiology of Fruits and Vegetables

    Microbiologically Safe Foods

    Juan S. León, Lee-Ann Jaykus, Christine L. Moe, Pages: 255–290, 2008

    Published Online : 4 AUG 2008, DOI: 10.1002/9780470439074.ch12

  8. You have free access to this content
    The Tale of Sushi: History and Regulations

    Comprehensive Reviews in Food Science and Food Safety

    Volume 11, Issue 2, March 2012, Pages: 205–220, Cindy Hsin-I Feng

    Article first published online : 29 FEB 2012, DOI: 10.1111/j.1541-4337.2011.00180.x

  9. Policy makers’ paradigms and evidence from consumer interpretations of dietary supplement labels

    Journal of Consumer Affairs

    Volume 39, Issue 1, Summer 2005, Pages: 27–51, Karen Russo France and Paula Fitzgerald Bone

    Article first published online : 23 MAR 2005, DOI: 10.1111/j.1745-6606.2005.00002.x

  10. Acrylamide

    Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks

    Craig Mills, Donald S. Mottram, Bronislaw L. Wedzicha, Pages: 21–50, 2008

    Published Online : 11 JUL 2008, DOI: 10.1002/9780470430101.ch2a

  11. Surrogate endpoints and emerging surrogate endpoints for risk reduction of cardiovascular disease

    Nutrition Reviews

    Volume 66, Issue 2, February 2008, Pages: 76–81, Crystal M Rasnake, Paula R Trumbo and Therese M Heinonen

    Article first published online : 4 FEB 2008, DOI: 10.1111/j.1753-4887.2007.00010.x

  12. A Review of the Evidence: Health Effects of Personal Care Products

    Nursing for Women's Health

    Volume 13, Issue 5, October/November 2009, Pages: 392–401, Karin Russ

    Article first published online : 8 OCT 2009, DOI: 10.1111/j.1751-486X.2009.01457.x


    Economic Inquiry

    Volume 46, Issue 2, April 2008, Pages: 113–130, JOYDEEP BHATTACHARYA, JOSEPH HASLAG, ANTOINE MARTIN and RAJESH SINGH

    Article first published online : 10 AUG 2007, DOI: 10.1111/j.1465-7295.2007.00068.x


    Natural Resource Modeling

    Volume 23, Issue 3, August 2010, Pages: 381–436, Y. DUMONT, J. C. RUSSELL, V. LECOMTE and M. LE CORRE

    Article first published online : 20 JUL 2010, DOI: 10.1111/j.1939-7445.2010.00068.x

  15. Ab initio Methods for the Study of Molecular Systems for Nanometer Technology: Toward the First-Principles Design of Molecular Computers

    Annals of the New York Academy of Sciences

    Volume 852, Issue 1, June 1998, Pages: 68–94, JORGE M. SEMINARIO and JAMES M. TOUR

    Article first published online : 7 FEB 2006, DOI: 10.1111/j.1749-6632.1998.tb09865.x

  16. Dairy-based Ingredients: Regulatory Aspects

    Dairy Ingredients for Food Processing

    Ramesh C. Chandan, Arun Kilara, Pages: 375–385, 2011

    Published Online : 26 JAN 2011, DOI: 10.1002/9780470959169.ch15

  17. Bakery: Muffins

    Food Processing: Principles and Applications

    J. Scott Smith, Y. H. Hui, Pages: 163–181, 2008

    Published Online : 28 JAN 2008, DOI: 10.1002/9780470290118.ch8

  18. Use of Filtered Smokes and Carbon Monoxide in Fish Processing

    Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging

    W. Steven Otwell, Hordur G. Kristinsson, Murat O. Balaban, Pages: 3–14, 2007

    Published Online : 30 NOV 2007, DOI: 10.1002/9780470277584.ch1

  19. Regulations for Product Standards and Labeling

    Manufacturing Yogurt and Fermented Milks

    Ramesh C. Chandan, Pages: 57–72, 2007

    Published Online : 30 NOV 2007, DOI: 10.1002/9780470277812.ch4

  20. Assessing the environment for regulatory change for eicosapentaenoic acid and docosahexaenoic acid nutrition labeling

    Nutrition Reviews

    Volume 67, Issue 7, July 2009, Pages: 391–397, Amy M Brownawell, William S Harris, Joseph R Hibbeln, David M Klurfeld, Ian Newton and Allison Yates

    Article first published online : 26 JUN 2009, DOI: 10.1111/j.1753-4887.2009.00212.x