The Food S Influence
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The Food S Influence
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Author : Kayla J Smith
language : en
Publisher: Independently Published
Release Date : 2023-04-02
The Food S Influence written by Kayla J Smith and has been published by Independently Published this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-04-02 with categories.
Discover the transformative power of food with "The Food's Influence: Eating Your Way to Optimal Health". In this book, you'll learn how to harness the incredible influence of food on your health and well-being. We'll explore the benefits of nutrient-dense whole foods and how they can help you feel your best, reduce your risk of chronic diseases, and optimize your health. You'll also discover the dangers of processed and high-sugar foods and how they can contribute to a variety of health problems. With practical tips, strategies, and recipes, "The Food's Influence" provides a comprehensive guide to building healthy eating habits that will support optimal health. Whether you're managing a specific health condition or simply want to feel your best, this book will help you take control of your health and build a foundation for lifelong well-being. Whether you're a nutrition enthusiast, a health-conscious individual looking to improve your diet, or someone seeking to manage a specific health condition through dietary means, "The Food's Influence" is the ultimate resource for understanding how the foods we eat can shape our overall health and well-being.
The Influence Of Chemistry On New Foods And Traditional Products
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Author : Giampiero Barbieri
language : en
Publisher: Springer
Release Date : 2014-09-13
The Influence Of Chemistry On New Foods And Traditional Products written by Giampiero Barbieri and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-13 with Technology & Engineering categories.
This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are considered in a multidisciplinary approach: - the production of chemical additives and of non-food components needed in the food industry (e.g. packaging materials) - the regulatory perspective of the whole food production chain - commercialization of food commodities - the problem of food safety from the viewpoint of official auditors with medical or veterinarian competencies - new and emerging risks related to food packaging materials - the assessment of the authenticity of edible products. This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of “alternative” versions of the same food.
Food Politics
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Author : Marion Nestle
language : en
Publisher: Univ of California Press
Release Date : 2013-05-14
Food Politics written by Marion Nestle and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-05-14 with Cooking categories.
We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing exposé, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health. The abundance of food in the United States--enough calories to meet the needs of every man, woman, and child twice over--has a downside. Our over-efficient food industry must do everything possible to persuade people to eat more--more food, more often, and in larger portions--no matter what it does to waistlines or well-being. Like manufacturing cigarettes or building weapons, making food is big business. Food companies in 2000 generated nearly $900 billion in sales. They have stakeholders to please, shareholders to satisfy, and government regulations to deal with. It is nevertheless shocking to learn precisely how food companies lobby officials, co-opt experts, and expand sales by marketing to children, members of minority groups, and people in developing countries. We learn that the food industry plays politics as well as or better than other industries, not least because so much of its activity takes place outside the public view. Editor of the 1988 Surgeon General's Report on Nutrition and Health, Nestle is uniquely qualified to lead us through the maze of food industry interests and influences. She vividly illustrates food politics in action: watered-down government dietary advice, schools pushing soft drinks, diet supplements promoted as if they were First Amendment rights. When it comes to the mass production and consumption of food, strategic decisions are driven by economics--not science, not common sense, and certainly not health. No wonder most of us are thoroughly confused about what to eat to stay healthy. An accessible and balanced account, Food Politics will forever change the way we respond to food industry marketing practices. By explaining how much the food industry influences government nutrition policies and how cleverly it links its interests to those of nutrition experts, this path-breaking book helps us understand more clearly than ever before what we eat and why.
Water Activity Influences On Food Quality
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Author : Louis B. Rockland
language : en
Publisher: Academic Press
Release Date : 2013-10-22
Water Activity Influences On Food Quality written by Louis B. Rockland and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Technology & Engineering categories.
Water Activity: Influences on Food Quality is a collection of papers presented at the 1978 International Symposium by the same title, held in Osaka, Japan. This book is a treatise on the influence of bound and free water on the quality and stability of foods and other natural products. This book is organized into seven sections encompassing 33 chapters. The first sections deal with the characterization of moisture sorption isotherms based on both theoretical and applied considerations, as well as the relationship of bound water to the physical and chemical properties of natural products, including foods. The succeeding sections consider the structure of water and the influence of solutes and solute mobility on water activity and the influence of water and water activity on the structural and functional characteristics of proteins, carbohydrates, and proteins. Other sections explore the influence of water activity and temperature on the rates of several important chemical reactions, such as lipid oxidation, vitamin decomposition, browning, and other reactions, which affect the chemical, physical, and nutritional properties of food. These sections also discuss the influence of water activity on food processing and storage practices from both theoretical and applied viewpoints, specifically the application of water activity principals to the processing and preservation of leafy vegetables, cheese, dried fish, and other products. The final section is devoted to the influences of water activity on the behavior of food-related microorganisms. This section emphasizes the role of solvents in controlling water activity and the related survival of certain microorganisms. This book will prove useful to food scientists and researchers.
Practical Deductions From An Experimental Inquiry Into The Influence Of Foods
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Author : Edward Smith (Dr.)
language : en
Publisher:
Release Date : 1860
Practical Deductions From An Experimental Inquiry Into The Influence Of Foods written by Edward Smith (Dr.) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1860 with Food categories.
The Influence Of Time On Food
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Author : Lawrence Patterson
language : en
Publisher: Vincenzo Nappi
Release Date : 2021-08-20
The Influence Of Time On Food written by Lawrence Patterson and has been published by Vincenzo Nappi this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-20 with categories.
The effects of food on people's health and well-being are significant today. Food has long been recognized as necessary for basic human survival. Actual nutrition-focused work began in the early 20th Century when average life expectancies at birth in the United States ranged between 50 and 60 years, and infectious diseases ranked as the leaded cause of death. By the mid-Century, advances in technology, public health knowledge and practice, and understanding of nutrition and health paved the way for dramatic increases in life expectancy as infectious diseases gave way to chronic and degenerative health conditions--as conditions caused by overnutrition became dominant over those generated by undernutrition. Clearly underrepresented in ongoing nutrition research are examinations of food intake variability, including most prominently the influences of 'time, ' as expressed through age and the passage of calendar dates, and of 'diversity, ' as captured by both the characteristics of people and the cultural, social, economic, and political elements of historical context. In short, knowledge and understanding of how and why food intake changes among different groups of people, from birth through death and from the past through the present day, remains poor. Culture plays a role in producing food identities and routines that develop over time. Individual food culture may influence the foods consumed during meals. Food culture evolves over time due to the introduction of new food types, social interactions, and shared food experiences. Another aspect lacking in current conceptual and process models of nutrition is the influence of historical events. Changes in the food industry or distribution impact food decisions. The food industry has evolved significantly over the last fifty years. Many areas of the United States historically relied on local farms for their food supply. Foods purchased in food stores were limited to basic necessities like flour, sugar, and salt. Now food is available from local, regional, and global food production markets.
Influence Of Agricultural Practices On Nutrient Composition Of Foods
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Author :
language : en
Publisher:
Release Date : 1973
Influence Of Agricultural Practices On Nutrient Composition Of Foods written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973 with Agriculture categories.
Water Activity
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Author : Louis B. ed Rockland
language : en
Publisher:
Release Date : 1981
Water Activity written by Louis B. ed Rockland and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with categories.
The Happiness Diet
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Author : DAVID SANDUA
language : en
Publisher: David Sandua
Release Date : 2023-07-14
The Happiness Diet written by DAVID SANDUA and has been published by David Sandua this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-14 with Health & Fitness categories.
"The Happiness Diet: Food and Its Influence on Mood" by David Sandua is a comprehensive exploration of how our nutrition can profoundly affect our emotional well-being. The book delves into the science of nutrition and its impact on our mood, providing a detailed look at how the food we eat can influence our emotions. It highlights the importance of nutrients and neurotransmitters in mood regulation, and the crucial role that gut health plays in our emotional health. The author examines the impact of certain foods and substances on our emotional health, including Omega-3 fatty acids, antioxidants, sugar, and caffeine. He addresses topics such as comfort food, explaining why people are drawn to it in times of distress and how it can affect our mood and well-being. It also discusses the importance of a balanced diet in promoting happiness and general well-being, and how nutritional deficiencies can lead to mental disorders. The role of serotonin, a key neurotransmitter, is explored in detail, as is the importance of vitamin B and hydration in maintaining a healthy mood. The book also explores the connection between food allergies and mood disorders, highlighting the importance of identifying and eliminating trigger foods to improve emotional well-being. It introduces the concept of Mindful Eating as a tool for improving emotional well-being. This approach involves being present and aware while eating, which can help regulate our mood. This book is a call to action for people to prioritize their diet and lead happier, healthier lives. It is essential reading for anyone seeking to understand the connection between food and mood, and how we can use nutrition to improve our emotional well-being.
Food Flavors Generation Analysis And Process Influence
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Author : Vijay D. Kele
language : en
Publisher: Delve Publishing
Release Date : 2021-12
Food Flavors Generation Analysis And Process Influence written by Vijay D. Kele and has been published by Delve Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12 with Cooking categories.
This book focuses on the effect of processing and components of the food and its flavor. The topic discussed include: Introduction to food flavors; Natural Food Flavors; Analysis of Food Flavors; Aroma of fruits and vegetables; Aroma of Meat Products; Autoxidation and flavors; Flavors in Nutraceutical foods; Process influence; Nanotechnology for Food Flavors; Advances in Food Flavor Technology and Problems with Food Flavors. The first part of the book reviews the flavors of food, it explains the flavors that are the sensory impressions we experience when consuming foods and beverages formed by the chemical sensations of taste and smell. The first two chapters discuss food flavor and natural flavors of the food, Chapter three reviews the different methods and techniques to analyze the flavors of food, it reviews the way flavor is detected and measure. Chapter four provides detailed information about the aroma of both fruits and vegetables. The next Chapter is about meat it explains the aroma of meat products. Chapter six discusses autoxidation i.e. spontaneous oxidation of a compound in air and the flavours of food. Seventh Chapter is explains nutraceutical foods and provides information regarding the flavors in them. Chapter eight discusses the influence of process on the food flavour. The next Chapter explains the Nanotechnology for Food Flavors. Second last Chapter is all about the advances in Food Flavor Technology and the Final Chapter discusses the different Problems with Food Flavours. Information provided in this book will be useful to technologists, scientists, and chemists working in flavour chemistry. It is a valuable reference for R&D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavour science.