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Health And Food Science
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Book Synopsis Fox and Cameron's Food Science, Nutrition & Health by : Michael EJ Lean
Download or read book Fox and Cameron's Food Science, Nutrition & Health written by Michael EJ Lean and published by CRC Press. This book was released on 2006-03-31 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style, the book deals with a wide range of topics, from food microbiology and technology to healthy eating and clinical nutrition. It also tackles the more difficult area o
Book Synopsis Food Science, Nutrition and Health, 6Ed by : Allan Cameron
Download or read book Food Science, Nutrition and Health, 6Ed written by Allan Cameron and published by CRC Press. This book was released on 1995-03-17 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 6th edition of this well-established book bridges the gap between the scientific principles on which good nutrition is based and the day-to-day practice of 'healthy eating'. The basic chemical natures of the important food groups are outlined together with the changes which occur when food is cooked, processed and eaten. The relationship between good nutrition and good health is emphasised, with accurate and up-to-date information about this critically important subject. Although principally intended for students of food science and nutrition, catering and health subjects, it will be of interest and value to all those concerned about improving diet.
Author :Management Association, Information Resources Publisher :IGI Global ISBN 13 :1522552081 Total Pages :511 pages Book Rating :4.5/5 (225 download)
Book Synopsis Food Science and Nutrition: Breakthroughs in Research and Practice by : Management Association, Information Resources
Download or read book Food Science and Nutrition: Breakthroughs in Research and Practice written by Management Association, Information Resources and published by IGI Global. This book was released on 2018-02-02 with total page 511 pages. Available in PDF, EPUB and Kindle. Book excerpt: Health and nutrition has become a global focal point as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Food Science and Nutrition: Breakthroughs in Research and Practice is an innovative reference source for the latest academic material on how dietary nutrition can impact people’s lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting a range of topics, such as health preservation, functional foods, and herbal remedies, this publication is ideally designed for researchers, academics, students, policy makers, government officials, and technology developers.
Download or read book Functional Foods written by Leah Coles and published by CRC Press. This book was released on 2013-11-23 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new book presents a variety of important research on functional foods—foods that have another role related to disease prevention or health. The first section of the book includes chapters on the complicated relationships between nutrition, physical and mental health, and disease. Section two focuses on the connection between health science and food, and presents a number of case studies on the possible uses of functional foods. The book discusses important methods for nutritional interventions in relation to diseases such as obesity and other prominent health concerns in modern society. Topics include: Nutrigenetics and metabolic diseases Nutrition intervention strategies to improve health Nutrition consumption timing around exercise sessions Nutritional therapies for mental disorders Health benefits of particular foods, such as eggs, milk, cereal, garlic, cinnamon, nuts, blueberries, etc. Mineral- and protein-enriched foods
Book Synopsis Introducing Food Science, Second Edition by : Robert L. Shewfelt
Download or read book Introducing Food Science, Second Edition written by Robert L. Shewfelt and published by CRC Press. This book was released on 2015-09-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of a bestseller, this textbook introduces the basics of food science, then building on this foundation, explores it sub-disciplines. This format has been retained to provide students with a well-rounded understanding of the field. The new edition contains revised or additional information on sustainability, molecular gastronomy, culinology, My Plate replacing My Pyramid, clean labels, the assault on processed foods and food scientists by several authors, the new food-safety regulations. It also provides additional pedagogical features, including end-of-chapter questions and a glossary while retaining the popular Looking Back, Remember This!, and Looking Ahead sections.
Book Synopsis Food Science, Technology and Nutrition for Babies and Children by : Tomy J. Gutiérrez
Download or read book Food Science, Technology and Nutrition for Babies and Children written by Tomy J. Gutiérrez and published by Springer Nature. This book was released on 2020-03-13 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: Infants and children are regularly fed with processed foods, yet despite their importance in human development, these foods are rarely studied. This important book provides an exhaustive analysis of key technologies in the development of foods for babies and children, as well as the regulation and marketing of these food products. Contributors cover different aspects of food science and technology in development of baby foods, making this text an unique source of information on the subject. Food Science, Technology, and Nutrition for Babies and Children includes relevant chapters on infant milk formulas, essential fatty acids in baby foods, baby food-based cereals and macro- and micronutrients. This book also offers alternatives from the point of view of food technology for babies and children with special diet regimes associated to metabolic or enzymatic diseases such as allergy to casein, phenylalanine (phenylketonuria or commonly known as PKU) and gluten (celiac disease), or lactose intolerance. This book also addresses some nutritional aspects of babies and children in terms of the childhood obesity, child’s appetite and parental feeding. With its comprehensive scope and up-to-date coverage of issues and trends in baby and children’s foods, this is an outstanding book for food scientists and technologists, food industry professionals, researchers and nutritionists working with babies and children.
Book Synopsis State-of-the-Art Technologies in Food Science by : Murlidhar Meghwal
Download or read book State-of-the-Art Technologies in Food Science written by Murlidhar Meghwal and published by CRC Press. This book was released on 2018-08-14 with total page 397 pages. Available in PDF, EPUB and Kindle. Book excerpt: There has been a growing interest in the health benefits derived from fruits and vegetables and the food products based on them. Many foods contain various phytochemicals, flavonoids, fibers, macronutrients and micronutrients, minerals, etc. that are good for health and essential for keeping good health. This volume provides a global perspective of the current state of food and health research, innovation, and emerging trends. It focuses on topics of food for better health, including functional foods and nutraceutical foods. The book is divided into several sections, covering: • Foods for Human Health Promotion and Prevention of Diseases, which include fruits, vegetables, and grains: their peels and fiber for better human health, health prospects of bioactive peptides derived from seed storage proteins, mushrooms as a novel source of antihyperlipidemic agents, and emerging foodborne illnesses and their prevention. • Specific Fruits, Spices and Dairy-Based Functional Foods for Human Health, which looks at the functional medicinal values of fenugreek, fruits as functional foods, and functional fermented dairy products. • Issues, Challenges, and Specialty Topics in Food Science, which focuses mainly on the stability issues of whole wheat flour, physicochemical properties and quality of food lipids, methods for food analysis and quality control, and interventions of ohmic heating technology in foods. The volume will be of interest to health practitioners, food specialists, nutrition producers and suppliers, practicing food process engineers, food technologists, researchers, food industry professionals, and faculty and upper-level students in food science.
Download or read book Human Nutrition written by Wendy Schiff and published by . This book was released on 2018-01-03 with total page 834 pages. Available in PDF, EPUB and Kindle. Book excerpt: Human Nutrition: Science for Healthy Living is an interesting, engaging, reliable, and evidence-based introductory textbook with a wide variety of features to promote active learning. A clinical emphasis appeals to all, but is of particular relevance to those studying nutrition, dietetics, or health science professions, including nursing. Real-life and clinical examples, statistics, and evidence from professional sources address current and controversial topics and support the key concepts of the science of nutrition. Human Nutrition provides the framework for students to not just memorize facts, but to truly learn and apply the science of nutrition. The knowledge gained can be applied not only to a future profession, but, just as importantly, to everyday life. Our hope is that readers share the practical advice and key concepts learned in the textbook with family and friends to promote optimal health and wellness.
Download or read book Food Science written by Edelstein and published by Jones & Bartlett Learning. This book was released on 2018-01-16 with total page 705 pages. Available in PDF, EPUB and Kindle. Book excerpt: The science of food is discussed within the broader context of the world’s food supply. Food Science, An Ecological Approach explores the idea of global sustainability and examines the ecological problems that challenge our food supply and raise increasing concerns among consumers.
Book Synopsis Essentials of Food Science by : Vickie A. Vaclavik
Download or read book Essentials of Food Science written by Vickie A. Vaclavik and published by Springer Science & Business Media. This book was released on 2013-12-05 with total page 499 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.
Book Synopsis Understanding Food Science and Technology by : Peter S. Murano
Download or read book Understanding Food Science and Technology written by Peter S. Murano and published by Cengage Learning. This book was released on 2003 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive introductory level text that provides thorough up to date coverage of a broad range of topics in food science and technology.
Book Synopsis Gastronomy and Food Science by : Charis M. Galanakis
Download or read book Gastronomy and Food Science written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-09-22 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference. - Discusses the role of gastronomy and new technologies in shaping healthy diets - Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions - Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science - Explores gastronomic tourism and the senior foodies market
Book Synopsis Elementary Food Science by : Ernest R. Vieira
Download or read book Elementary Food Science written by Ernest R. Vieira and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 435 pages. Available in PDF, EPUB and Kindle. Book excerpt: Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods. This text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters.
Book Synopsis Culinary Nutrition by : Jacqueline B. Marcus
Download or read book Culinary Nutrition written by Jacqueline B. Marcus and published by Academic Press. This book was released on 2013-04-15 with total page 677 pages. Available in PDF, EPUB and Kindle. Book excerpt: Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. - Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International - Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) - Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment - Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts - Includes photographs and recipes to enhance learning experience
Book Synopsis Agri-Food Industry Strategies for Healthy Diets and Sustainability by : Francisco J. Barba
Download or read book Agri-Food Industry Strategies for Healthy Diets and Sustainability written by Francisco J. Barba and published by Academic Press. This book was released on 2020-03-03 with total page 299 pages. Available in PDF, EPUB and Kindle. Book excerpt: Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing. This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization of waste and by-products from the food industry. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and postgraduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries. - Contains innovative strategies to achieve a healthy diet through the design of new food products - Provides comprehensive information related to agriculture, nutrition, food industry, government, and sustainable waste management and details their roles in addressing food waste - Explores the ways in which innovative approaches, used to valorize and give an added value to agri-food waste and by-products, ensure the sustainability of the production process - Presents nutritive education about reducing empty calories by lowering consumption of fats, sugars, and other high-calorie nutrients - Delineates the roles of food industry and government in shaping the best policies for the general public and the design of new products
Book Synopsis Practical Skills in Food Science, Nutrition and Dietetics by : William Aspden
Download or read book Practical Skills in Food Science, Nutrition and Dietetics written by William Aspden and published by Financial Times/Prentice Hall. This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume provides students with the knowledge and training they need to undertake practical investigations within food science and nutrition covering relevant aspects of nutrition, biology, chemistry, biochemistry, communication and consultation.
Book Synopsis Maillard Reactions in Chemistry, Food, and Health by : Theodore Peter Labuza
Download or read book Maillard Reactions in Chemistry, Food, and Health written by Theodore Peter Labuza and published by . This book was released on 1994 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Maillard reaction was originally studied because of its importance to foods and has only lately been found to play a key role in many health related issues. It is now associated with diabetes, ageing, and cancer, and its broad importance to life is only just becoming apparent. Maillard Reactions in Chemistry, Food, and Health presents the latest original research by world renowned experts and discusses aspects of the chemistry, kinetics, technology and toxicology of this immensely important reaction. Unique in its breadth of coverage, it provides a forum for interaction and the cross-fertilization of ideas. The book also contains important overviews and a valuable general summary. The topics they cover have been carefully chosen and give a retrospective as well as forward looking view, presenting provocative issues certain to stimulate further studies. Maillard Reactions in Chemistry, Food, and Health is well referenced, thoroughly indexed and essential reading for researchers in both industry and academia concerned with food science and organic chemistry.
