Understanding Food
| Author | : Amy C. Brown |
| Publisher | : |
| Total Pages | : |
| Release | : 2019 |
| Genre | : Food |
| ISBN | : 9789814875813 |
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Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Understanding Food PDF full book. Access full book title Understanding Food.
Understanding Food Systems
| Author | : Ruth MacDonald |
| Publisher | : Academic Press |
| Total Pages | : 373 |
| Release | : 2017-05-25 |
| Genre | : Technology & Engineering |
| ISBN | : 0128044853 |
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Understanding Food Systems: Agriculture, Food Science, and Nutrition in the United States explores the complex and evolving system from which the United States gets its food. From farm, to home, and everything in-between, the authors use a scientific perspective that explains the fundamentals of agricultural production, food science, and human nutrition that will guide readers through the issues that shape our food system, including political, societal, environmental, economic, and ethical concerns. Presenting the role and impact of technology, from production to processing and safety, to cultural and consumer behavior perspectives, the book also explores the link between food systems and the history of nutrients and diet patterns, and how these influence disease occurrence. Current topics of concern and debate, including the correlations between food systems and diet-related diseases, such as obesity and diabetes are explored, as are the history and current status of food insecurity and accessibility. Throughout the text, readers are exposed to current topics that play important roles in personal food choices and how they influence components of the food system. Presents the evolution of the US food system, from historical beginnings, to current consumer and political roles and responsibilities Provides farm to fork insights on production and consumption practices in the United States Explores complex topics in call-out boxes throughout the text to help readers understand the various perspectives on controversial topics
Understanding Food Science and Technology
| Author | : Peter S. Murano |
| Publisher | : Cengage Learning |
| Total Pages | : 0 |
| Release | : 2003 |
| Genre | : Food |
| ISBN | : 9780534544867 |
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A comprehensive introductory level text that provides thorough up to date coverage of a broad range of topics in food science and technology.
Everyone Eats
| Author | : E. N. Anderson |
| Publisher | : NYU Press |
| Total Pages | : 304 |
| Release | : 2005-03-01 |
| Genre | : Social Science |
| ISBN | : 0814707408 |
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Everyone eats, but rarely do we ask why or investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era, food's relationship to religion, medicine, and ethnicity as well as offers suggestions on how to end hunger, starvation, and malnutrition. Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.
Understanding and Measuring the Shelf-Life of Food
| Author | : R. Steele |
| Publisher | : Woodhead Publishing |
| Total Pages | : 434 |
| Release | : 2004-05-10 |
| Genre | : Cooking |
| ISBN | : 9781855737327 |
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The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured. Part one examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests. Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food. Reviews the key factors in determining shelf-life and how they can be measured Examines the importance of the shelf-life of a product in determining its quality and profitability Brings together the leading international experts in the field
Understanding Consumers of Food Products
| Author | : Lynn Frewer |
| Publisher | : Woodhead Publishing |
| Total Pages | : 696 |
| Release | : 2006-12-22 |
| Genre | : Technology & Engineering |
| ISBN | : 1845692500 |
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In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international. The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part two examines the role of consumers’ attitudes towards quality and marketing, and their views on food preparation and technology. Part three covers cultural and individual differences in food choice as well as addressing potentially influential factors such as age and gender. Important topics such as public health and methods to change consumers’ preferences for unhealthy foods are discussed in part four. The final section concludes with advice on developing coherent safety policies and the consumers’ responsibility for food production and consumption. Understanding consumers of food products is a standard reference for all those in the food industry concerned with product development and regulation. Develop an understanding of buyer behaviour to assist developing successful products Recognise the diversity between consumers and learn how to cater for their needs Covers cultural and individual differences in food choice
Understanding and Managing Your Child's Food Allergies
| Author | : Scott H. Sicherer |
| Publisher | : JHU Press |
| Total Pages | : 448 |
| Release | : 2006-11-17 |
| Genre | : Health & Fitness |
| ISBN | : 080188957X |
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For children with food allergies, eating—one of the basic functions of life—can be a nightmare. Children who suffer or become dangerously ill after eating peanuts, seafood, milk, eggs, wheat, or a host of other foods require constant vigilance from caring, concerned parents, teachers, and friends. In this empathetic and comprehensive guide, Dr. Scott H. Sicherer, a specialist in pediatric food allergies, gives parents the information they need to manage their children’s health and quality of life. He describes why children develop food allergy, the symptoms of food allergy (affecting the skin, the gastrointestinal tract, and the respiratory system), and the role of food allergy in behavioral problems and developmental disabilities. Parents will learn how to recognize emergency situations, how to get the most out of a visit with an allergist, what allergy test results mean, and how to protect their children—at home, at school, at summer camp, and in restaurants. Informative, compassionate, and practical, this guide will be indispensable for parents, physicians, school nurses, teachers, and everyone else who cares for children with food allergies.
Understanding the Science of Food
| Author | : Sharon Croxford |
| Publisher | : Routledge |
| Total Pages | : 424 |
| Release | : 2020-07-16 |
| Genre | : Medical |
| ISBN | : 1000252132 |
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Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields. The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation. The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field. Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals. 'An innovative and informative text that will address the need for a food science text suitable for nutrition and dietetics students in Australia.' - Katherine Hanna, Faculty of Health, Queensland University of Technology. 'A unique and timely text that will be welcomed by students, instructors, and scientists in multiple disciplines. I am thrilled to see such a modern take on the subject, blending the fundamentals of food science and chemistry with the insights and experience of practitioners from the culinary arts.' - Patrick Spicer, lecturer and researcher in food science
The Science of Cooking
| Author | : Joseph J. Provost |
| Publisher | : John Wiley & Sons |
| Total Pages | : 544 |
| Release | : 2016-04-29 |
| Genre | : Science |
| ISBN | : 1119210321 |
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Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.
Understanding Food and Digestion
| Author | : Robert Snedden |
| Publisher | : The Rosen Publishing Group, Inc |
| Total Pages | : 52 |
| Release | : 2010-01-15 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 9781435896871 |
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Describes the process of digestion, including information on why a balanced diet is important, how the body breaks down food into nutrients, and ways to avoid digestive disorders.
