Food Choice, Acceptance and Consumption

  • H. L. Meiselman
  • H. J. H. MacFie

Table of contents

  1. Front Matter
    Pages i-xiv
  2. Armand V. Cardello
    Pages 1-82
  3. Harry R. Kissileff, Janet L. Guss, Laurence J. Nolan
    Pages 105-160
  4. Leann L. Birch, Jennifer Orlet Fisher, Karen Grimm-Thomas
    Pages 161-206
  5. C. Peter Herman, Janet Polivy
    Pages 207-238
  6. Hans C. M. van Trijp, Matthew T. G. Meulenberg
    Pages 264-292
  7. Richard Shepherd, Monique M. Raats
    Pages 346-364
  8. David A. T. Southgate
    Pages 365-391
  9. Back Matter
    Pages 393-397

About this book


It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first time, this book brings together a coherent body of knowledge which draws on the experiences in industrial and academic settings of an international team of authors. Written for food technologists and marketeers, the book is also an essential reference for all those concerned with the economic, social, and psychological aspects of the subject.


Nation children food food industry knowledge

Editors and affiliations

  • H. L. Meiselman
    • 1
  • H. J. H. MacFie
    • 2
  1. 1.Development and Engineering CenterUS Army Natick ResearchNatickUSA
  2. 2.Consumer Sciences DepartmentInstitute of Food ResearchReadingUK

Bibliographic information

  • DOI
  • Copyright Information Springer-Verlag US 1996
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4612-8518-2
  • Online ISBN 978-1-4613-1221-5
  • Buy this book on publisher's site