Download or read book Designing Functional Foods written by D. Julian McClements and published by Elsevier. This book was released on 2009-07-30 with total page 745 pages. Available in PDF, EPUB and Kindle. Book excerpt: The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas.Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered.With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications. - Reviews digestion and absorption of food components including oral physiology and gut microbial ecology - Evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods - Investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose
Download or read book Designing Foods written by National Research Council and published by National Academies Press. This book was released on 1988-02-01 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Download or read book Designing Regenerative Food Systems written by Marina O'Connell and published by . This book was released on 2022-02-21 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A toolkit of 6 regenerative food growing systems which have been tried and tested. These can help farmers and growers transform industrial food production systems into resilient, biodiverse, carbon negative, productive farms and bring about an agroecological revolution. Farms and garden design for growing healthy food from living soil in low input ......
Download or read book Designer Food written by Gregory E. Pence and published by Rowman & Littlefield. This book was released on 2002 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: The phrase genetically modified food conjures images of apples with eyeballs and tomatoes with toes. But the true story behind this technology is much more complex that anyone may realize. Join Pence's investigation of this latest public issue and take a front-row seat at what will surely become the hottest debate since human cloning.
Download or read book Design Thinking for Food Well Being written by Wided Batat and published by Springer Nature. This book was released on 2021-01-06 with total page 299 pages. Available in PDF, EPUB and Kindle. Book excerpt: How can we design innovative food experiences that enhance food pleasure and consumer well-being? Through a wide variety of empirical, methodological, and theoretical contributions, which examine the art of designing innovative food experiences, this edited book explores the relationship between design thinking, food experience, and food well-being. While many aspects of food innovation are focused on products' features, in this book, design thinking follows an experiential perspective to create a new food innovation design logic that integrates two aspects: consumer food well-being and the experiential pleasure of food. It integrates a holistic perspective to understand how designing innovative food experiences, instead of food products, can promote healthy and pleasurable eating behaviors among consumers and help them achieve their food well-being. Invaluable for scholars, food industry professionals, design thinkers, students, and amateurs alike, this book will define the field of food innovation for years to come.
Download or read book Designing Urban Food Policies written by Caroline Brand and published by Springer. This book was released on 2019-07-17 with total page 159 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Open Access book is for scientists and experts who work on urban food policies. It provides a conceptual framework for understanding the urban food system sustainability and how it can be tackled by local governments. Written by a collective of researchers, this book describes the existing conceptual frameworks for an analysis of urban food policies, at the crossroads of the concepts of food system and sustainable city. It provides a basis for identifying research questions related to urban local government initiatives in the North and South. It is the result of work carried out within Agropolis International within the framework of the Sustainable Urban Food Systems program and an action research carried out in support of Montpellier Méditerranée Métropole for the construction of its agroecological and food policy.
Download or read book Global Brooklyn written by Fabio Parasecoli and published by Bloomsbury Publishing. This book was released on 2021-01-14 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: What do the fashionable food hot spots of Cape Town, Mumbai, Copenhagen, Rio de Janeiro, and Tel Aviv have in common? Despite all their differences, consumers in each major city are drawn to a similar atmosphere: rough wooden tables in postindustrial interiors lit by edison bulbs. There, they enjoy single-origin coffee, kombucha, and artisanal bread. This is 'Global Brooklyn,' a new transnational aesthetic regime of urban consumption. It may look shabby and improvised, but it is all carefully designed. It may romance the analog, but is made to be Instagrammed. It often references the New York borough, but is shaped by many networked locations where consumers participate in the global circulation of styles, flavors, practices, and values. This book follows this phenomenon across different world cities, arguing for a stronger appreciation of design and materialities in understanding food cultures. Attentive to local contexts, struggles, and identities, contributors explore the global mobility of aesthetic, ethical, and entrepreneurial projects, and how they materialize in everyday practices on the ground. They describe new connections among eating, drinking, design, and communication in order to give a clearer sense of the contemporary transformations of food cultures around the world.
Download or read book THINK Like a Food Designer written by Francesca Zampollo and published by . This book was released on 2017-12-08 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: Think Like a Food Designer is a collection of 60 exercises that will develop the Food Design mindset that you will need to win any food creativity challenge. With one exercise a day for two months, you will be challenged to think in new ways, pushed out of your comfort zone, and by doing so, you will start thinking like a food designer. These exercises will help you develop the right mindset to take on board any Food Design challenge you'll ever face in the future. If you are new to Food Design and Food Design Thinking and are unsure if this is for you, don't fear: whatever your involvement with food is, if you want to apply creativity to it, then you are designing. Whether you own or work in a restaurant, a food company, or design firm interested in using Food Design Thinking, or whether you are, or want to become, a baker, a food truck owner, an event planner, or simply the best food entertainer among your friends, dive into this book, give yourself to it, trust the exercises, invest your time and energy in it, and you will develop a creative mindset that will prepare you for any creative food challenge you'll ever face.
Download or read book Experiencing Food Designing Dialogues written by Ricardo Bonacho and published by CRC Press. This book was released on 2018-08-06 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design, making a significant contribution to further development of these fields. Accordingly, it covers a broad variety of topics from Designing for/with Food, Educating People on Food, Experiencing Food and other Food for Thought.
Download or read book Hygienic Design of Food Factories written by John Holah and published by Elsevier. This book was released on 2011-10-26 with total page 821 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories.The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and construction regulation in various countries on food factory design. Retailer requirements are also discussed. Part two describes site selection, factory layout and the associated issue of airflow. Parts three, four and five then address the hygienic design of essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant.With its distinguished editors and international team of contributors, Hygienic design of food factories is an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field. - An authoritative overview of hygiene control in the design, construction and renovation of food factories - Examines the implications of hygiene and construction regulation in various countries on food factory design - Describes site selection, factory layout and the associated issue of airflow
Download or read book Creative Food Photography written by Kimberly Espinel and published by Meze Publishing Limited. This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Creative Food Photography is for photographers who already know how to shoot in manual mode, who have watched the Youtube videos, googled all things food photography and want MORE - more creativity, more information, more of what's not on the internet! In this beautiful, inspiring and thoughtful book, food photographer, stylist and photography teacher Kimberly Espinel explores the ways in which food photography can be brought to life, through planning, styling, and the study of natural light. With warmth, passion and gentle encouragement, Kimberly helps you to play with new ideas and grow in confidence as you discover your own unique style. From how to put together a mood board to understanding how to compose your shot, Creative Food Photography covers everything you need to take your images to the next level. Whether you want to beautify your blog or Instagram, or embark on a new adventure as a food photographer, this book is for you!
Download or read book Nutraceuticals written by Paul A. LaChance and published by John Wiley & Sons. This book was released on 2008-06-02 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: Phytochemicals are components acting individually, additively or synergistically, usually as a component of whole food, that have the characteristics of providing protective, preventative and possibly curative roles in the pathogenesis of cancer and other chronic disease progressions. Nutraceutical is a term used to describe beneficial phytochemicals. The mechanisms of action of nutraceuticals may be one of several. Free radical scavenger and antioxidant nutraceuticals can nullify damage by any number of biochemical mechanisms, but some also exert benefit by enhancing immune function. A conservative economic analysis was done in 1993 of solely hospital care costs and the roles that three nutrient antioxidants could exert on cardiovascular disease, breast cancer and cataracts. The study considered the potential impact of only three antioxidants, vitamins C and E, and beta-carotene, and the possible annual savings in hospital care costs alone, which could exceed 8 billion dollars. Expert public health physicians believe that as much as 70% of disease is preventable. The chapters in this book were organized to reveal existing and emerging knowledge of nutraceuticals found in garlic, soy and licorice. Lead chapters discuss the epidemiological evidence, and following chapters discuss chemical or biochemical evidence at the cellular level, as well as the presentation of some clinical data. A major conclusion of the overall effort is that the science of nutraceuticals is very incomplete, but that findings to date have great promise.
Download or read book Flourishing Foodscapes written by Saline Verhoeven and published by . This book was released on 2018-10 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: A foodscape refers to the social and spatial organisation of networks and food supply systems. It is the physical places and practices of food production, processing, distribution, sales, preparation, and consumption. Thinking about food-related problems and challenges is becoming increasingly vital today, as they impact our global way of life. In securing foodscapes for the future, the social, economic, and ecological sustainability of food systems must be considered along with the spatial qualities of the landscape and its use. This book links extensive research, case studies, and spatial designs from projects all over the world to enact a more comprehensive approach to food issues.
Download or read book Designing Food Safety and Equipment Reliability Through Maintenance Engineering written by Sauro Riccetti and published by CRC Press. This book was released on 2013-09-25 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Existing maintenance engineering techniques pursue equipment reliability with a focus on minimal costs, but in the food industry, food safety is the most critical issue. This book identifies how to ensure food product safety through maintenance engineering in a way that produces added value and generates real profits for your organization.Integrati
Download or read book Functional Foods written by I. Goldberg and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 579 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Accuse not Nature! She has done her part; Do Thou but Thine!" Milton, Paradise Lost 1667 The concept that nature imparted to foods a health-giving and curative function is not new. Herbal teas and remedies have been used for centuries and continue in use in many parts of the world today. In modern society, we have turned to drugs to treat, miti gate, or prevent diseases. However, since the discovery of nutrients and our increasing analytical capabilities at the molecular level, we are beginning to become more knowledgeable of the biochemical structure-function relationship of the myriad of chemicals that occur naturally in foods and their effect on the human body. The holistic approach to medicine and diet that began in the 1970s has now seen a renewal as we realize that certain foods, because of the presence of specific biochemicals, can have a positive impact on an individual's health, physical well-being, and mental state. In fact, because of the negative image of drugs, and the grey area of s- xi Foreword xii plements, the use of foods that are "functional" is becoming a growth area for the food industry. In Japan this concept has led to one of the largest growing markets, where they have defined "functional foods" as regular foods derived only from naturally occurring in gredients. The Japanese further require that the functional foods be consumed as part of the diet and not in supplement form (i. e.
Download or read book Experiencing Food Designing Dialogues written by Ricardo Bonacho and published by CRC Press. This book was released on 2018-08-06 with total page 293 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design, making a significant contribution to further development of these fields. Accordingly, it covers a broad variety of topics from Designing for/with Food, Educating People on Food, Experiencing Food and other Food for Thought.
Download or read book Experiencing Food Designing Sustainable and Social Practices written by Ricardo Bonacho and published by CRC Press. This book was released on 2020-09-30 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: Experiencing Food: Designing Sustainable and Social Practices contains papers on food, sustainability and social practices research, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Faculty of Architecture, University of Lisbon, Lisbon, Portugal. The conference and resulting papers reflect on interdisciplinarity as not limited to the design of objects or services, but seeking awareness towards new lifestyles and innovative approaches to food sustainability.
