The Study Of Food Science And Nutritional Value
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Gastronomy And Food Science
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2020-09-22
Gastronomy And Food Science written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-09-22 with Technology & Engineering categories.
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
Essentials Of Food Science
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Author : Vickie A. Vaclavik
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-12-05
Essentials Of Food Science written by Vickie A. Vaclavik and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-05 with Technology & Engineering categories.
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.
Food Science And Nutrition
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Author : Mr. Rohit Manglik
language : en
Publisher: EduGorilla Publication
Release Date : 2024-05-17
Food Science And Nutrition written by Mr. Rohit Manglik and has been published by EduGorilla Publication this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-05-17 with Technology & Engineering categories.
EduGorilla Publication is a trusted name in the education sector, committed to empowering learners with high-quality study materials and resources. Specializing in competitive exams and academic support, EduGorilla provides comprehensive and well-structured content tailored to meet the needs of students across various streams and levels.
The Study Of Food Science And Nutritional Value
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Author : Aadinath Pothuvaal
language : en
Publisher: Educohack Press
Release Date : 2025-01-23
The Study Of Food Science And Nutritional Value written by Aadinath Pothuvaal and has been published by Educohack Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-01-23 with Technology & Engineering categories.
The Study of Food Science and Nutritional Value explores the intricate relationship between food, nutrition, and health, emphasizing the importance of sustainable and nutritious diets for a growing global population. With the challenge of providing healthy diets for 9 billion people by 2050, this book delves into food production, preservation, and processing to improve nutrient quality, reduce food loss, and extend shelf life. The book covers the biological and chemical structure of food, the role of nutrition in disease prevention, and the impact of globalized food systems on dietary habits. Readers will gain insights into key topics like food processing, microbiology, and the differences between healthy and unsanitary foods. It also highlights the challenges of undernutrition, obesity, and diet-related diseases caused by evolving lifestyles and dietary patterns. This comprehensive guide is perfect for students, researchers, and anyone passionate about understanding food science, nutrition, and global health.
Phytonutrients In Food
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Author : Seyed Mohammad Nabavi
language : en
Publisher: Woodhead Publishing
Release Date : 2019-09-24
Phytonutrients In Food written by Seyed Mohammad Nabavi and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-09-24 with Technology & Engineering categories.
Phytonutrients in Food: From Traditional to Rational Usage offers an overview of phytonutrients and reveals techniques related to the extraction, separation, identification and quantification of these compounds. The book focuses on the connection between the discovery and characterization of new molecules, explores new applications of well-known compounds and their relative effects for human health, analyses the processes of extraction, identification and production, and explains the protocols and precautions to avoid degradation, significant loss, or production of secondary reactions during production. Intended for researchers, product developers, nutritionists, food chemists, pharmacologists, pharmacists and students studying these topics, this book provides an invaluable reference.
Why Calories Count
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Author : Marion Nestle
language : en
Publisher: Univ of California Press
Release Date : 2012-04-18
Why Calories Count 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 2012-04-18 with Cooking categories.
Calories—too few or too many—are the source of health problems affecting billions of people in today’s globalized world. Although calories are essential to human health and survival, they cannot be seen, smelled, or tasted. They are also hard to understand. In Why Calories Count, Marion Nestle and Malden Nesheim explain in clear and accessible language what calories are and how they work, both biologically and politically. As they take readers through the issues that are fundamental to our understanding of diet and food, weight gain, loss, and obesity, Nestle and Nesheim sort through a great deal of the misinformation put forth by food manufacturers and diet program promoters. They elucidate the political stakes and show how federal and corporate policies have come together to create an "eat more" environment. Finally, having armed readers with the necessary information to interpret food labels, evaluate diet claims, and understand evidence as presented in popular media, the authors offer some candid advice: Get organized. Eat less. Eat better. Move more. Get political.
Food Science And Nutrition
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Author : Leigh Fisher
language : en
Publisher: Scientific e-Resources
Release Date : 2019-04-13
Food Science And Nutrition written by Leigh Fisher and has been published by Scientific e-Resources this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-04-13 with categories.
Food Science is a highly inter-disciplinary applied science. It incorporates concepts from many different fields including microbiology, chemical engineering, and biochemistry. Nutrition science investigates the metabolic and physio-logical responses of the body to diet. With advances in the field of molecular biology, biochemistry, and genetics, the study of nutrition is increasingly concerned with metabolism and metabolic pathways: the sequences of biochemical steps through which substances in living things change from one form to another. Food Science and Nutrition is a comprehensive textbook that is specially designed to meet the needs of students of hospitality studies, hotel management, and catering technology. Food Science and Nutrition provides comprehensive coverage of all aspects of the food, nutrition and human health. The purpose of this book is to offer its readers a thoroughly adequate and up-to-date view of the food science and nutrition. Foods science and their nutritive value. With the development of the work, need has been felt for a text book presenting in concise form the composition and physical properties of foods, and discussing some of the main factors which affect their nutritive value. This book has been written so as to serve the purpose of equipping readers with all that entails the science of handling food in a technical and scientific manner, and retaining its nutritive qualities. The book begins with an all-round look into the intricacies of food science - what import it carries, the techniques and principles underlying it, the development of foods, the disciplines and aspects of food involved etc.
Ifis Dictionary Of Food Science And Technology
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Author : International Food Information Service
language : en
Publisher: John Wiley & Sons
Release Date : 2009-05-18
Ifis Dictionary Of Food Science And Technology written by International Food Information Service and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-05-18 with Technology & Engineering categories.
“When comparing this dictionary, there is very little competition at all… a very useful resource in the industrial, profession-al and supporting research areas, as well as for non-food scientists who have supervisory and management responsibility in a food area.” –Food & Beverage Reporter, Nov/Dec 2009 “I would thoroughly recommend this book to food scientists and technologists throughout the universities, research establishments and food and pharmaceutical companies. Librarians in all such establishments should ensure that they have copies on their shelves.” –International Journal of Dairy Technology, November 2009 “A must-own.” –Food Industry News, August 2009 IFIS has been producing quality comprehensive information for the world’s food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA – Food Science and Technology Abstracts, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features: 8,612 entries including 763 new entries and over 1,500 revised entries Reflects current usage in the scientific literature Includes local names, synonyms and Latin names, as appropriate Extensive cross-referencing Scientific editing from the team at IFIS
Food Science With A Focus On Nutrition
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Author : Aadinath Pothuvaal
language : en
Publisher: Educohack Press
Release Date : 2025-01-23
Food Science With A Focus On Nutrition written by Aadinath Pothuvaal and has been published by Educohack Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-01-23 with Technology & Engineering categories.
Food Science with a Focus on Nutrition provides a detailed exploration of food science and its vital connection to human nutrition. Divided into six informative chapters, this book covers essential topics such as the various streams of food science, the importance of nutrition, and the role of key nutrients like vitamins, carbohydrates, proteins, minerals, and water in maintaining health and well-being. In addition to the scientific principles of nutrition, the book offers practical insights into education and career opportunities in the field of food science and nutrition. It highlights the skills required, potential job roles, and salary prospects, serving as a valuable guide for aspiring professionals. Whether you are a student, nutrition enthusiast, or someone exploring a career in food science, this book is an excellent resource to deepen your understanding and build a successful future.
Current Studies In Food Science And Technology
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Author : Meltem SERDAROĞLU
language : en
Publisher: Livre de Lyon
Release Date : 2024-12-22
Current Studies In Food Science And Technology written by Meltem SERDAROĞLU and has been published by Livre de Lyon this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-12-22 with Technology & Engineering categories.