Catálogo de publicaciones - libros

Palabras clave – provistas por la editorial

perceived consumer effectiveness; green food consumption; social trust theory; social ideal theory; psychological wellbeing; China; food additives; food industry; food safety; health impacts; maltitol; metabolism; sweeteners; consumer’s perceptions and attitudes; food security; natural food products; natural sweeteners; sustainability; food sovereignty; reindeer herding; food value chain; Indigenous peoples; COVID-19 pandemic; the Arctic; Western Siberia; Yamal-Nenets Autonomous Okrug; epistemic trust; risk perception; genetically modified food; public acceptance; partial least squares structural equation modeling; community-based intervention; diet; home food availability; home food environment; sugar sweetened beverages; fruit and vegetable intake; Mediterranean diet; Mediterranean diet pyramid; sustainable diets; environmental concerns; nutrition; food-based dietary guidelines; migrants; diabetes; food habits; culturally tailored diet; transcultural mediator; café; green ambience; Delphi method; indicator design; grain production; spatial–temporal characteristic; influencing factors; the Huang-Huai-Hai Plain; Crepis vesicaria L. subsp. taraxacifolia; nutritional value; phenolic profile; chicoric acid; antioxidant; anti-inflammatory; Brazil; community restaurants; food handlers; food insecurity; low-income; COVID-19; families; children; food acquisition; restaurants; biofilms; food microbiology; dietary guidelines; Mediterranean; the USA; Japan; Argentina; South Africa; egg quality traits; ginger; immunity; Japanese quail performance; halal food performance; availability; healthy/nutritional factor; accreditation; clean/safe/hygiene factor; trust; attachment; halal-friendly image; retention; muslim travelers; Escherichia coli; bacterial retention; surface topographies; meat exudate; wipe cleaning; conditioning film; Cape Verde; cereals; metals; dietary intake; risk assessment; Indigenous health; food systems; colonialism; community-based; participatory; n/a; dysphagia; the elderly; food products; processing; rheology; texture; capital endowment; ecological cognition; environment-friendly technology; adoption level; Hackman model; environmental health