全部文献期刊会议图书|学者科研项目
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作者:Hanzhi Fan , Min Zhang , Bhesh Bhandari ...
来源:[J].Trends in Food Science & Technology(IF 4.135), 2020, Vol.95, pp.86-96
摘要:... There are different kinds of carbon sources applied in various fields, however, CQDs used in the food industry have higher requirements for their safety. Therefore, it is the best way to use natural materials for preparing CQDs without the participation of chemicals. Up to no...
作者:Shingai P. Nyarugwe , Anita R. Linnemann , Yingxue Ren ...
来源:[J].Food Control(IF 2.738), 2020, Vol.111
摘要:Abstract(#br)Taking food safety culture into account is a promising way to improve food safety performance in the food industry. Food safety culture (FS-culture) research is expanding from an organisational perspective to include characteristics of the internal and external compa...
作者:Shingai P. Nyarugwe , Anita R. Linnemann , Pieternel A. Luning
来源:[J].Food Control(IF 2.738), 2020, Vol.107
摘要:Abstract(#br)Food safety outbreaks are recurrent events, which regularly cost human lives. Food safety goes beyond food safety management systems; an organisation's prevailing food safety culture, and its internal and external environment must also be considered. This study intro...
作者:Sadi Taha , Tareq M. Osaili , Nirmaljeet K. Saddal ...
来源:[J].Food Control(IF 2.738), 2020, Vol.110
摘要:Abstract(#br)Food safety knowledge among 646 food handlers in 88 food service establishments in United Arab Emirates was evaluated. Total food safety knowledge of food handlers was good (70%). The “cross contamination” and “food poisoning symptoms” aspects scored the ...
作者:Abdulhakeem Mahmoud Okour , Eva Alzein , Rami Saadeh ...
来源:[J].Food Control(IF 2.738), 2020, Vol.114
摘要:... This study aimed to identify food safety knowledge among consumers in Jordan throughout the different steps included in the food handling process; specifically, purchasing, storage, and cooking. This was a multistage national representative study where a large number (n = ...
作者:Han Chen , Valeria Martínez , Yaohua Feng
来源:[J].Food Control(IF 2.738), 2020, Vol.109
摘要:Abstract(#br)Consumers trust health professionals (doctors, nurses, dietitians, and physicians) for food safety information. However, in the U.S., half health professionals are not confident with their food safety knowledge, and less than half of the health professionals provide ...
作者:Jessica Aschemann-Witzel , Tobias Otterbring , Ilona E. de Hooge ...
来源:[J].Food Quality and Preference(IF 2.43), 2020, Vol.80
摘要:Abstract(#br)One approach to tackling the imminent sustainability problem of food waste is to sell suboptimal food which otherwise might be wasted. However, understanding how the action of buying price-reduced suboptimal food is influenced by the fact that the consumer purch...
作者:Sibel Bolek
来源:[J].Trends in Food Science & Technology(IF 4.135), 2020
摘要:Abstract(#br)Background(#br)Food safety is a crucial global public health issue. Causing huge economic and social burden on communities and health systems, food-borne diseases are mostly due to lack of knowledge about food safety and unsafe food handling practices. Consumers...
作者:Ruifeng Liu , Zhifeng Gao , Heather Arielle Snell ...
来源:[J].Food Control(IF 2.738), 2020, Vol.112
摘要:Abstract(#br)China has experienced a series of high-profile food safety scandals in the past few years that seriously challenged public confidence in the domestic food industry. Much attention has been paid to Chinese government's food regulatory and inspection systems. Scant res...
作者:Olivier De Schutter , Nick Jacobs , Chantal Clément
来源:[J].Food Policy(IF 2.212), 2020
摘要:... There is growing consensus on the solution: a series of coordinated and wide-ranging policy interventions to build healthy ‘food environments’.(#br)This article argues that EU governance structures remain ill-adapted to the systemic nature of this and other challenges in ...

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