Download or read book In Defense of Processed Food written by Robert L. Shewfelt and published by Springer. This book was released on 2016-11-23 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: It has become popular to blame the American obesity epidemic and many other health-related problems on processed food. Many of these criticisms are valid for some processed-food items, but many statements are overgeneralizations that unfairly target a wide range products that contribute to our health and well-being. In addition, many of the proposed dangers allegedly posed by eating processed food are exaggerations based on highly selective views of experimental studies. We crave simple answers to our questions about food, but the science behind the proclamations of food pundits is not nearly as clear as they would have you believe. This book presents a more nuanced view of the benefits and limitations of food processing and exposes some of the tricks both Big Food and its critics use to manipulate us to adopt their point of view. Food is a source of enjoyment, a part of our cultural heritage, a vital ingredient in maintaining health, and an expression of personal choice. We need to make those choices based on credible information and not be beguiled by the sophisticated marketing tools of Big Food nor the ideological appeals and gut feelings of self-appointed food gurus who have little or no background in nutrition.
Download or read book The Way We Eat Now written by Bee Wilson and published by Basic Books. This book was released on 2019-05-07 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: An award-winning food writer takes us on a global tour of what the world eats--and shows us how we can change it for the better Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills--diabetes and heart disease are on the rise everywhere on earth. This is a book about the good, the terrible, and the avocado toast. A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how this food revolution has transformed our bodies, our social lives, and the world we live in.
Download or read book Introducing Food Science written by Robert L. Shewfelt and published by CRC Press. This book was released on 2015-12-01 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems. See What’s New in the Second Edition: New chapter Sustainability and Distribution Approximately 60 new tables and figures New section at the end of each chapter with problems / exercises to test comprehension Now includes a glossary The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.
Download or read book Science written by John Michels and published by . This book was released on 1925 with total page 960 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vols. for 1911-13 contain the Proceedings of the Helminothological Society of Washington, ISSN 0018-0120, 1st-15th meeting.
Download or read book Handbook of Food Science Technology and Engineering written by Yiu H. Hui and published by CRC Press. This book was released on 2006 with total page 698 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Science written by A. S. Bawa and published by New India Publishing Agency. This book was released on 2013-06-15 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book aimes at imparting basics of the subject besides the latest trends in the evolution of technologies and important industrial practices. Besides the technological aspects, adequate emphasis has also been laid on the quality aspects and adequate knowledge input required for a student or professional in Food Science and Technology. The book contains 16 s addressing various important aspects such as unit operations, thermal processing, hurdle technology preservation, cold preservation, dehydration, freezing, and advanced thermal techniques such as infrared and microwaves besides non-thermal aspects such as high pressure and pulsed electric field processing as well as ?-irradiation. State-of-art subject areas such as functional foods could be an added flavour as the global food market has ample potential in the area of functional foods. Food packaging and food laws are important in commercializing processed foods as well as fresh produce and the areas require due emphasis to make the book more comprehensive.
Download or read book Careers in Food Science From Undergraduate to Professional written by Richard W Hartel and published by Springer Science & Business Media. This book was released on 2010-07-08 with total page 319 pages. Available in PDF, EPUB and Kindle. Book excerpt: Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, to internships, and finally how to land, and keep, the first job. This book also provides day-to-day examples of what to expect from the many jobs available to help students decide what to do and where to go. The food industry includes a wide array of fields and careers not only in food production and in academia, but also in government and research institutions. In fact, it is estimated that by 2010 there will be 52,000 annual job openings for college graduates in the Food, Agriculture, and Natural Resources system in the U.S. alone. Written by people who have experience or are currently working in each sector, this book seeks to shed some light on starting, or furthering, a career in this exciting field.
Download or read book Nutrition and Food Science Present Knowledge and Utilization written by W. J. Santos and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 781 pages. Available in PDF, EPUB and Kindle. Book excerpt: The XI INTERNATIONAL CONGRESS OF NUTRITION - XI ICN - pro moted by the INTERNATIONAL UNION OF NUTRITIONAL SCIENCES - IUNS -, and organized by the BRAZILIAN NUTRITION SOCIETY - BNS - was held in the Convention Center of the Hotel Nacional, in the city of Rio de Janeiro, Brazil, from August 27th to September 1st, 1978. Taking place for the first time in the southern hemisphere, the XI ICN received the collaboration and participation of various international agencies, includin~ the World Health Organization (WHO), the Pan American Health Organization (PARO) , the United Nations Children's Fund (UNICEF), the Food and Agriculture Organi zation (FAO) , the International Fund for Agricultural Development (!FAD), the United Nations Educational, Scientific and Cultural Organization (UNESCO), the World Food Program (WFP) and the World Food Council (WFC). The meeting had a multi-disciplinary character, with the par ticipation of professionals and students from the different sec tors related to the field of food and nutrition, and aroused con siderable interest, which was demonstrated by the presence of 5,026 participants from 92 countries,and the presentation of more than 1,200 scientific papers.
Download or read book GCSE Food Technology for OCR written by Jenny Ridgwell and published by Heinemann. This book was released on 2001 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book contains questions and activities to develop pupil's skills, as well as summarized key points and a section on coursework.
Download or read book Handbook of Food Science and Technology 3 written by Romain Jeantet and published by John Wiley & Sons. This book was released on 2016-06-14 with total page 441 pages. Available in PDF, EPUB and Kindle. Book excerpt: This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
Download or read book The Richard and Hinda Rosenthal Lectures 2004 written by Institute of Medicine and published by National Academies Press. This book was released on 2005-12-15 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 1988, an exciting and important new program was launched at the Institute of Medicine (IOM). Through the generosity of the Richard and Hinda Rosenthal Foundation, a lecture series was established to bring to greater attention some of the critical health policy issues facing our nation today. Each year a subject of particular relevance is addressed through three lectures presented by experts in the field. The lectures are published at a later date for national dissemination. The Rosenthal lectures have attracted an enthusiastic following among health policy researchers and decision makers, both in Washington, D.C., and across the country. Our speakers are the leading experts on the subjects under discussion and our audience includes many of the major policymakers charged with making the U.S. health care system more effective and humane. The lectures and associated remarks have engendered lively and productive dialogue. The Richard and Hinda Rosenthalk Lectures 2004: Perspectives on the Prevention of Childhood Obesity in Children and Youth captures a panel discussion on the IOM report, Preventing Childhood Obesity: Health in the Balance. There is much to learn from the informed and real-world perspectives provided by the contributors to this book.
Download or read book Food Flavorings written by P. R. Ashurst and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: The need for a further edition of a book is gratifying for contributors and editor alike. When faced with the corresponding challenge to identify what has changed in one sector of a particular industry, however, initial enthusiasm frequently declines. Nowhere is this more evident than in this book on food flavourings, because the industry still remains the tantalising blend of art, science and technology that was alluded to in the first edition. Instrumentation and analytical skills can now identify flavour components down to nanogram and picogram concentrations and yet the skilled flavourist is often still able to defeat this scientific ability. Many parts of the food industry, and in particular the more traditional outlets such as baking and confectionery, use flavours and methods of application that have changed little in fifty years. At the other end of the spectrum, advanced synthetic chemistry methods and computer-controlled natural product processes can give the flavour industry a greater selection of higher quality materials than ever before. The industry itself has, in recent years, undergone many commercial changes, and in the U.K. some manufacturers' names known for a century or more have disappeared to become part of larger corporate entities. Flavours are for the first time controlled, albeit in a small way, by statute based on a European Directive.
Download or read book Food Science and Technology written by Geoffrey Campbell-Platt and published by John Wiley & Sons. This book was released on 2011-08-26 with total page 799 pages. Available in PDF, EPUB and Kindle. Book excerpt: This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org
Download or read book Drive written by Daniel H. Pink and published by Penguin. This book was released on 2011-04-05 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: The New York Times bestseller that gives readers a paradigm-shattering new way to think about motivation from the author of When: The Scientific Secrets of Perfect Timing Most people believe that the best way to motivate is with rewards like money—the carrot-and-stick approach. That's a mistake, says Daniel H. Pink (author of To Sell Is Human: The Surprising Truth About Motivating Others). In this provocative and persuasive new book, he asserts that the secret to high performance and satisfaction-at work, at school, and at home—is the deeply human need to direct our own lives, to learn and create new things, and to do better by ourselves and our world. Drawing on four decades of scientific research on human motivation, Pink exposes the mismatch between what science knows and what business does—and how that affects every aspect of life. He examines the three elements of true motivation—autonomy, mastery, and purpose-and offers smart and surprising techniques for putting these into action in a unique book that will change how we think and transform how we live.
Download or read book NASA Activities written by and published by . This book was released on 1976 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book N A S A Activities written by U.S. National Aeronautics and Space Administration and published by . This book was released on 1975 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book International Library of Technology written by and published by . This book was released on 1911 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt:
