Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Handbook Of Food Research PDF full book. Access full book title The Handbook Of Food Research.
| Author | : Anne Murcott |
| Publisher | : A&C Black |
| Total Pages | : 681 |
| Release | : 2013-10-10 |
| Genre | : Social Science |
| ISBN | : 1847889166 |
This handbook is essential reference for scholars needing a comprehensive overview into research on the social, political, economic, psychological, geographical and historical aspects of food.
| Author | : Ken Albala |
| Publisher | : Routledge |
| Total Pages | : 667 |
| Release | : 2013-05-07 |
| Genre | : Social Science |
| ISBN | : 1136741658 |
Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Scholars are increasingly using foodways, food systems and eating habits as a new unit of analysis within their own disciplines, and students are rushing into classes and formal degree programs focused on food. Introduced by the editor and including original articles by over thirty leading food scholars from around the world, the Routledge International Handbook of Food Studies offers students, scholars and all those interested in food-related research a one-stop, easy-to-use reference guide. Each article includes a brief history of food research within a discipline or on a particular topic, a discussion of research methodologies and ideological or theoretical positions, resources for research, including archives, grants and fellowship opportunities, as well as suggestions for further study. Each entry also explains the logistics of succeeding as a student and professional in food studies. This clear, direct Handbook will appeal to those hoping to start a career in academic food studies as well as those hoping to shift their research to a food-related project. Strongly interdisciplinary, this work will be of interest to students and scholars throughout the social sciences and humanities.
| Author | : Carolyn D. Berdanier |
| Publisher | : CRC Press |
| Total Pages | : 1136 |
| Release | : 2016-04-19 |
| Genre | : Medical |
| ISBN | : 1466505729 |
The new edition of the Handbook of Nutrition and Food follows the format of the bestselling earlier editions, providing a reference guide for many of the issues on health and well being that are affected by nutrition. Completely revised, the third edition contains 20 new chapters, 50 percent new figures, and updates to most of the previously existi
| Author | : Mónica Lizeth Chávez-González |
| Publisher | : |
| Total Pages | : |
| Release | : 2019 |
| Genre | : Food |
| ISBN | : |
| Author | : Monica Chavez-Gonzalez |
| Publisher | : CRC Press |
| Total Pages | : 276 |
| Release | : 2019-01-15 |
| Genre | : Science |
| ISBN | : 0429947186 |
This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings, bioactive compounds, essential oils in active food packaging, food industrial wastes as raw material for nanostructure production, and more.
| Author | : Monica Lizeth Chavez-Gonzalez |
| Publisher | : CRC Press |
| Total Pages | : 375 |
| Release | : 2019-01-15 |
| Genre | : Science |
| ISBN | : 0429947119 |
This handbook series consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks include relevant information on modernization and improvements in the food industry. In volume 2 of the 3-volume set, the chapters examine bioactive compounds in food biotechnology, potential and risks of pigmented-grain corn, technological advances in the production of phytases, phytochemical molecules from food waste, control of food-borne pathogen bacteria, and more.
| Author | : Megh R. Goyal |
| Publisher | : CRC Press |
| Total Pages | : 1702 |
| Release | : 2022-02-28 |
| Genre | : Technology & Engineering |
| ISBN | : 1000405117 |
The Handbook of Research on Food Processing and Preservation Technologies is a 5-volume collection that highlights various design, development, and applications of novel and innovative strategies for food processing and preservation. Together, the 5 volumes will prove to be valuable resource for researchers, scientists, students, growers, traders, processors, and others in the food processing industry.
| Author | : Yiu H. Hui |
| Publisher | : CRC Press |
| Total Pages | : 938 |
| Release | : 2006 |
| Genre | : Food |
| ISBN | : 0849398495 |
| Author | : Fotis Spyropoulos |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 516 |
| Release | : 2019-10-17 |
| Genre | : Technology & Engineering |
| ISBN | : 1788019059 |
The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.
| Author | : Monica Chavez-Gonzalez |
| Publisher | : CRC Press |
| Total Pages | : 915 |
| Release | : 2021-03-11 |
| Genre | : Science |
| ISBN | : 0429947062 |
This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.
