Survey Of Leal In Food

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Food Literacy

Author : Helen Vidgen
Publisher : Routledge
ISBN 13 : 1317483022
Total Pages : 263 pages
Book Rating : 4.3/5 (174 download)

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Book Synopsis Food Literacy by : Helen Vidgen

Download or read book Food Literacy written by Helen Vidgen and published by Routledge. This book was released on 2016-04-14 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: Globally, the food system and the relationship of the individual to that system, continues to change and grow in complexity. Eating is an everyday event that is part of everyone’s lives. There are many commentaries on the nature of these changes to what, where and how we eat and their socio-cultural, environmental, educational, economic and health consequences. Among this discussion, the term "food literacy" has emerged to acknowledge the broad role food and eating play in our lives and the empowerment that comes from meeting food needs well. In this book, contributors from Australia, China, United Kingdom and North America provide a review of international research on food literacy and how this can be applied in schools, health care settings and public education and communication at the individual, group and population level. These varying perspectives will give the reader an introduction to this emerging concept. The book gathers current insights and provides a platform for discussion to further understanding and application in this field. It stimulates the reader to conceptualise what food literacy means to their practice and to critically review its potential contribution to a range of outcomes.

The Survey

Author :
Publisher :
ISBN 13 :
Total Pages : 818 pages
Book Rating : 4.:/5 (321 download)

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Book Synopsis The Survey by :

Download or read book The Survey written by and published by . This book was released on 1916 with total page 818 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Survey

Author : Edward Thomas Devine
Publisher :
ISBN 13 :
Total Pages : 864 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis The Survey by : Edward Thomas Devine

Download or read book The Survey written by Edward Thomas Devine and published by . This book was released on 1916 with total page 864 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Advances in Food and Nutrition Research

Author :
Publisher : Academic Press
ISBN 13 : 0128149914
Total Pages : 358 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Advances in Food and Nutrition Research by :

Download or read book Advances in Food and Nutrition Research written by and published by Academic Press. This book was released on 2018-03-16 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food and Nutrition Research, Volume 84 provides updated knowledge on nutrients in foods and how to avoid their deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Readers will find up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects. Specific sections in this new release include discussions on ethylcellulose oleogels, novel biosensors for the rapid detection of toxicants in foods, polyphenols and their interactions with other dietary compounds- implications for human health, protein hydrolysates and hypolipidemia, the effects of B-alanine supplementation on carnosine elevation and physiological performance, the effect of ultrasound technology on food and nutritional quality, modern procedures for removal of hazardous compounds from foods, the bioactive potential of Andean and Amazonian fruits, seeds and tubers, and more. - Presents contributions and the expertise and reputation of leaders in nutrition - Includes updated and in-depth critical discussions of available information, giving readers a unique opportunity to learn - Provides high-quality illustrations (with a high percentage in color) that give additional value

Tea as a Food Ingredient

Author : Junfeng Yin
Publisher : CRC Press
ISBN 13 : 1000600556
Total Pages : 397 pages
Book Rating : 4.0/5 (6 download)

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Book Synopsis Tea as a Food Ingredient by : Junfeng Yin

Download or read book Tea as a Food Ingredient written by Junfeng Yin and published by CRC Press. This book was released on 2022-07-29 with total page 397 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tea is one of the most widely consumed beverages worldwide, and tea extract has been used in a variety of food products including beverages, bread, cakes, ice-cream, wine, biscuits, dehydrated fruits, and various meat and dairy products. In recent years, there is growing consumer interest in the tea extract supplemented products. Tea as a Food Ingredient: Properties, Processing, and Health Aspects provides extensive scientific information on the properties of tea foods, chemical properties, formulations, and tea as ingredient to develop new health foods. It describes tea food production, chemical and physical properties, sensory quality, processing technology, and health benefits. Early chapters present information relating to scientific studies on the health benefits of tea, and the latter chapters focus on introducing tea products into foods, which is the major focus of the entire book. Key Features: Covers broad areas such as chemical properties, bioactive components, and health benefits of tea-based foods Focuses on chemical properties of tea foods, processing technologies, functional food products, and health benefits Explains how the addition of tea extract changes the properties of food and consumer sensory perception This book presents current and sound scientific knowledge on the nutritional value and health benefit of the different tea-based food products, and will be beneficial for food science professionals as well as anyone with an interest in tea as a food ingredient and the benefits it can provide.

Food and the Risk Society

Author : Charlotte Fabiansson
Publisher : Routledge
ISBN 13 : 1317134478
Total Pages : 296 pages
Book Rating : 4.3/5 (171 download)

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Book Synopsis Food and the Risk Society by : Charlotte Fabiansson

Download or read book Food and the Risk Society written by Charlotte Fabiansson and published by Routledge. This book was released on 2016-05-26 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers a comprehensive understanding of the current scientific knowledge concerning risks associated with food preparation, processing and consumption, with particular attention to the gap between scientific research and public perception. Examining the effects of food on the body from both micro and macro levels, it covers a range of broad themes and current concerns, including obesity and the 'obesity epidemic', the benefits or otherwise of dietary supplements, caffeine consumption, GM food, alcohol, organic food, the consumption of fruit and vegetables, and pathogens and contaminants. Thematically arranged according to the application of broad theoretical approaches in sociological theory – the socio-cultural perspective, the risk society perspective and the governmentality perspective – each chapter focuses on a particular area of interest or concern in relation to food, covering the existing literature in detail and offering illustrative empirical examples, whilst identifying gaps in knowledge and areas for further research. An accessible and rigorous examination of food and health, and the discrepancy between scientific opinion and consumer perception of safe food – the real risks versus the perceived risks – this book will appeal to scholars and students of sociology, geography, food, nutrition and environmental ecosystems, as well as health professionals.

Food Systems Evaluation Methods and Sustainability Assessment

Author : Bradley George Ridoutt
Publisher : Frontiers Media SA
ISBN 13 : 2832545947
Total Pages : 159 pages
Book Rating : 4.8/5 (325 download)

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Book Synopsis Food Systems Evaluation Methods and Sustainability Assessment by : Bradley George Ridoutt

Download or read book Food Systems Evaluation Methods and Sustainability Assessment written by Bradley George Ridoutt and published by Frontiers Media SA. This book was released on 2024-03-08 with total page 159 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food system is responsible for some of society’s most pressing sustainability challenges. Diets are currently unsustainable in many countries as evidenced by the growing burden of malnutrition, degradation of natural resources, contributions to climate change, and unaffordability of healthy diets. There is an urgent need to address the gaps in understanding of what a sustainable food system means across varying populations and geographies and how we can better measure these systems, while identifying how dietary choices impact on human health and the environment. However, decision makers and experts are questioning whether it is possible to meet environmental, social, and economic goals simultaneously, or whether trade-offs are necessary. Thus, the development of better measurements and indicators to clearly understand the benefits and considerations for healthy and sustainable food systems is needed.

Advances in Food and Nutrition Research

Author : Fidel Toldra
Publisher : Academic Press
ISBN 13 : 0128206896
Total Pages : 346 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Advances in Food and Nutrition Research by : Fidel Toldra

Download or read book Advances in Food and Nutrition Research written by Fidel Toldra and published by Academic Press. This book was released on 2020-07-23 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food and Nutrition Research, Volume 93, provides information on nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet. Specific topics covered in this new release include drying, a relevant unit operation in the manufacture of foods and nutritional products, polycyclic aromatic hydrocarbons in edible oils and fatty foods, including occurrence, formation, analysis, change, and control, food allergens and their characterization, molecular properties and clinical implications, the design, quality, safety and efficacy of extensively hydrolyzed formula for the management of cow's milk protein allergy, and much more. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption. - Contains contributions that have been carefully selected based on their vast experience and expertise on the subject - Includes updated, in-depth and critical discussions of available information, giving the reader a unique opportunity to learn - Encompasses a broad view of the topics at hand

Chemical Deterioration and Physical Instability of Food and Beverages

Author : Leif H Skibsted
Publisher : Elsevier
ISBN 13 : 1845699262
Total Pages : 820 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Chemical Deterioration and Physical Instability of Food and Beverages by : Leif H Skibsted

Download or read book Chemical Deterioration and Physical Instability of Food and Beverages written by Leif H Skibsted and published by Elsevier. This book was released on 2010-04-23 with total page 820 pages. Available in PDF, EPUB and Kindle. Book excerpt: For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject. - Examines chemical reactions which can negatively affect food quality and measurement - Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization - Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine

Chemometrics and Authenticity of Foods of Plant Origin

Author : Sofia Agriopoulou
Publisher : CRC Press
ISBN 13 : 1000815757
Total Pages : 362 pages
Book Rating : 4.0/5 (8 download)

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Book Synopsis Chemometrics and Authenticity of Foods of Plant Origin by : Sofia Agriopoulou

Download or read book Chemometrics and Authenticity of Foods of Plant Origin written by Sofia Agriopoulou and published by CRC Press. This book was released on 2022-12-22 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the challenges facing the world is feeding the ever-increasing population, with food security being a growing 21st century problem. This stresses the need for coordinated international systems to prevent and mitigate food fraud in global food supply chains. Food fraud, which is usually financially motivated, has significant consequences including unfair competition, major damage to markets and organizations, loss of consumer confidence, and it raises food safety issues. A shift toward a more plant-based diet can be endorsed to promote sustainability but also to improve public health and minimize animal suffering. The aim of this book is to deal with issues related to authenticity and chemometrics of the most important food products of plant origin, such as cereals, nuts, legumes, table olives and olive oil, coffee, tea, fruits and vegetables, fruit juices, spices, mushrooms, beers and wines, and honey, using state-of-the-art analytical techniques and instrumentation coupled with available chemometric tools.

Advances in the Study of Behavior

Author :
Publisher : Academic Press
ISBN 13 : 0124072046
Total Pages : 505 pages
Book Rating : 4.1/5 (24 download)

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Book Synopsis Advances in the Study of Behavior by :

Download or read book Advances in the Study of Behavior written by and published by Academic Press. This book was released on 2013-05-16 with total page 505 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in the Study of Behavior was initiated over 40 years ago to serve the increasing number of scientists engaged in the study of animal behavior. That number is still expanding. This volume makes another important "contribution to the development of the field" by presenting theoretical ideas and research to those studying animal behavior and to their colleagues in neighboring fields. - Initiated over 40 years ago to serve the increasing number of scientists engaged in the study of animal behavior - Makes another important contribution to the development of the field - Presents theoretical ideas and research to those studying animal behavior and to their colleagues in neighboring fields

Advances in Food Process Engineering Research and Applications

Author : Stavros Yanniotis
Publisher : Springer Science & Business Media
ISBN 13 : 1461479061
Total Pages : 662 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis Advances in Food Process Engineering Research and Applications by : Stavros Yanniotis

Download or read book Advances in Food Process Engineering Research and Applications written by Stavros Yanniotis and published by Springer Science & Business Media. This book was released on 2013-10-21 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.

Sweeteners and Sugar Alternatives in Food Technology

Author : Kay O'Donnell
Publisher : John Wiley & Sons
ISBN 13 : 1118373979
Total Pages : 577 pages
Book Rating : 4.1/5 (183 download)

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Book Synopsis Sweeteners and Sugar Alternatives in Food Technology by : Kay O'Donnell

Download or read book Sweeteners and Sugar Alternatives in Food Technology written by Kay O'Donnell and published by John Wiley & Sons. This book was released on 2012-07-13 with total page 577 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control. Now in a revised and updated new edition which contains seven new chapters, part I of this volume addresses relevant digestive and dental health issues as well as nutritional considerations. Part II covers non-nutritive, high-potency sweeteners and, in addition to established sweeteners, includes information to meet the growing interest in naturally occurring sweeteners. Part III deals with the bulk sweeteners which have now been used in foods for over 20 years and are well established both in food products and in the minds of consumers. In addition to the "traditional" polyol bulk sweeteners, newer products such as isomaltulose are discussed. These are seen to offer many of the advantages of polyols (for example regarding dental heath and low glycaemic response) without the laxative side effects if consumed in large quantity. Part IV provides information on the sweeteners which do not fit into the above groups but which nevertheless may offer interesting sweetening opportunities to the product developer. Finally, Part V examines bulking agents and multifunctional ingredients which can be beneficially used in combination with all types of sweeteners and sugars.

Research and Technological Advances in Food Science

Author : Bhanu Prakash
Publisher : Academic Press
ISBN 13 : 0323859178
Total Pages : 498 pages
Book Rating : 4.3/5 (238 download)

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Book Synopsis Research and Technological Advances in Food Science by : Bhanu Prakash

Download or read book Research and Technological Advances in Food Science written by Bhanu Prakash and published by Academic Press. This book was released on 2021-11-30 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related hunger and malnutrition, it is crucial to enforce quantitative and qualitative protection of agri-food commodities after harvesting, as well as to create low cost, rational strategies to protect post-harvest losses and nutritional properties of food products in a sustainable manner. Research and Technological Advances in Food Science provides readers with a systematic and in-depth understanding of basic and advanced concepts in food science and post-harvest technology, including the most up-to-date information about different natural food source sources (of microbial, plant, and animal origin) and their health benefits. It also highlights current research and technological advances in food science related to health, such as personalized food and nutrition, seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, feruloylated oligosaccharides for human health, and the role of microbial antagonistic in post-harvest management of fruit. In addition, the book explores the role of modern tools and techniques such as instrumentation, nanotechnology, biotechnology, ultrasound in food processing and food-omics in food science. Research and Technological Advances in Food Science is an excellent resource for researchers, food scientists, biochemists, pharmacologists, nutritionists, policymakers, and students working in the food science domain. - Includes information about different natural sources of food (microbes, plants and animal origin), and their health benefits - Highlights current research and technological advances in food science related to health - Brings the role of microbial antagonistic, plant volatiles and technological advances in the post-harvest management of food commodities

Valorization of Agri-Food Wastes and By-Products

Author : Rajeev Bhat
Publisher : Academic Press
ISBN 13 : 0128242604
Total Pages : 1026 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Valorization of Agri-Food Wastes and By-Products by : Rajeev Bhat

Download or read book Valorization of Agri-Food Wastes and By-Products written by Rajeev Bhat and published by Academic Press. This book was released on 2021-08-25 with total page 1026 pages. Available in PDF, EPUB and Kindle. Book excerpt: Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. - Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization - Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies - Presents emerging technologies for the valorization of agri-food wastes and by-products - Highlights potential industrial applications of food wastes and by-products to support circular economy concepts

Contributions from the Sanitary Research Laboratory and Sewage Experiment Station

Author : Massachusetts Institute of Technology. Sanitary Research Laboratory and Sewage Experiment Station
Publisher :
ISBN 13 :
Total Pages : 204 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Contributions from the Sanitary Research Laboratory and Sewage Experiment Station by : Massachusetts Institute of Technology. Sanitary Research Laboratory and Sewage Experiment Station

Download or read book Contributions from the Sanitary Research Laboratory and Sewage Experiment Station written by Massachusetts Institute of Technology. Sanitary Research Laboratory and Sewage Experiment Station and published by . This book was released on 1910 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Economics and Environmental Responsibility in the Global Beverage Industry

Author : Popescu, Cristina Raluca Gh.
Publisher : IGI Global
ISBN 13 :
Total Pages : 460 pages
Book Rating : 4.3/5 (693 download)

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Book Synopsis Economics and Environmental Responsibility in the Global Beverage Industry by : Popescu, Cristina Raluca Gh.

Download or read book Economics and Environmental Responsibility in the Global Beverage Industry written by Popescu, Cristina Raluca Gh. and published by IGI Global. This book was released on 2024-05-21 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the world grapples with the pressing issue of natural resource depletion, the global beverage industry finds itself at a crossroads, thrust into the spotlight as a significant contributor to environmental challenges. The dire consequences of climate change and resource exhaustion necessitate a fundamental shift in the industry's practices. The alarming increase in plastic waste, water consumption, and carbon emissions associated with beverage production and distribution has prompted a profound reassessment of its impact on the planet. In this context of environmental urgency, Economics and Environmental Responsibility in the Global Beverage Industry dissects the challenges faced by the industry and offers viable solutions to steer it toward a more sustainable and responsible future. At its core, this book addresses the greatest challenges of the industry, navigating through the intersections of economic imperatives and environmental responsibility within the global beverage sector. Its primary objective is to provide an understanding of the issues confronting the industry, fueling critical study, reflection, and critique. By delving into the triple dimensions of economic, social, and environmental sustainability, the book aims to empower academics and industry practitioners alike with the knowledge needed to effect transformative change. Beyond being an academic exercise, it stands as a rallying call for a collective commitment to reshape the industry's trajectory.