Download or read book The Umami Strategy written by Aga Szóstek and published by BIS Publishers. This book was released on 2024-08-02 with total page 122 pages. Available in PDF, EPUB and Kindle. Book excerpt: Creating a unique value for your customers is crucial if you want to differentiate in an overcrowded market. To do so, you need to define a powerful strategy that determines consistent action across your organisation to deliver your unique flavour. How can you make it happen? How do you build a powerful yet actionable strategy, and successfully implement it across your organisation? Many leaders, marketers and designers try to answer these questions. The Umami Strategy proposes a novel approach that will help you build and execute an experience strategy that is inspirational, aspirational and motivational. Enjoyable, practical and full of hidden gems and tips, this book will help you get your organisation to align with building a unique market value through delivering memorable experiences to your customers. Because to be noticed, you need to stand out of the crowd.
Download or read book An Interdependent Approach to Happiness and Well Being written by Yukiko Uchida and published by Springer Nature. This book was released on 2023-11-30 with total page 181 pages. Available in PDF, EPUB and Kindle. Book excerpt: This open access book examines an interdependent approach to happiness and well-being, one that contrasts starkly with dominant approaches that have originated from Western culture(s). It highlights the diversity of potential pathways towards happiness and well-being globally, and answers calls - voiced in the UN’s Sustainable Development Goals - for more socially and environmentally sustainable models. Leading global organizations including the OECD, UNICEF, and UNESCO are now proposing human happiness and well-being as a more sustainable alternative to a myopic focus on GDP growth. Yet, the definition of well-being offered by these organizations derives largely from the philosophies, social sciences, and institutional patterns of Europe and the United States. Across seven chapters this book carefully probes the inadequacy of these approaches to well-being globally and reveals the distorting effect this has on how we imagine our world, organize institutions, and plan our collective future(s). It shares a wealth of evidence and examples from across East Asia - a region where interdependence remains foregrounded - and concludes by provocatively arguing that interdependence may provide a more sustainable approach to happiness and well-being in the 21st century. A timely and accessible book, it offers fresh insights for scholars and policymakers working in the areas of psychology, health, sociology, education, international development, public policy, and philosophy. This is an open access book.
Download or read book Reducing Salt in Foods written by Cindy Beeren and published by Woodhead Publishing. This book was released on 2019-06-18 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake. The book contains comprehensive information on a wide range of topics, including the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labeling. Consumer perceptions of salt and views on salt reduction in different countries are also discussed, as are taste, processing and preservation functions of salt and salt reduction strategies. Final sections discuss salt reduction in particular food groups, including meat and poultry, seafood, bread, snack foods, dairy products and canned foods, each one including a case study. This updated edition also includes a new section on the future of salt reduction, the development of new ingredients to replace salt, salt reduction in catering, and how to teach new generations to adjust salt levels from an early age. - Completely revised and updated with an overview of the latest developments in salt reduction - Presents guidelines to help with reducing salt in specific product groups - Presents a new section on the future of salt reduction, development of new ingredients to replace salt, salt reduction in catering and how to teach new generations to adjust salt levels from an early age - Contains new chapters on preservation issues, taste issues and processing issues when reducing salt in food, along with case studies that illustrate salt reduction
Download or read book Frontiers in Product Innovation Strategy written by Diana Derval and published by Springer Nature. This book was released on 2023-05-24 with total page 137 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book shares a cutting-edge approach to innovation strategies and product innovation by showing how advances in management and science can now help explain and predict innovation response and market outcomes across industries (health, cosmetics, food, leisure, insurance, automotive). A comprehensive review of the latest breakthroughs - from behavioral science to sustainable practices - sheds a new light on product innovation management allowing brands and teams to develop daring yet low-risk innovation strategies, while increasing their positive impact on people and planet. Readers will particularly benefit from the self-paced online video-based learning modules provided with the innovative Book+Course format.
Download or read book Smart Economy in Smart Cities written by T. M. Vinod Kumar and published by Springer. This book was released on 2016-08-25 with total page 1094 pages. Available in PDF, EPUB and Kindle. Book excerpt: The present book highlights studies that show how smart cities promote urban economic development. The book surveys the state of the art of Smart City Economic Development through a literature survey. The book uses 13 in depth city research case studies in 10 countries such as the North America, Europe, Africa and Asia to explain how a smart economy changes the urban spatial system and vice versa. This book focuses on exploratory city studies in different countries, which investigate how urban spatial systems adapt to the specific needs of smart urban economy. The theory of smart city economic development is not yet entirely understood and applied in metropolitan regional plans. Smart urban economies are largely the result of the influence of ICT applications on all aspects of urban economy, which in turn changes the land-use system. It points out that the dynamics of smart city GDP creation takes ‘different paths,’ which need further empirical study, hypothesis testing and mathematical modelling. Although there are hypotheses on how smart cities generate wealth and social benefits for nations, there are no significant empirical studies available on how they generate urban economic development through urban spatial adaptation. This book with 13 cities research studies is one attempt to fill in the gap in knowledge base.
Download or read book The DNA Restart written by Sharon Moalem and published by Rodale. This book was released on 2016-09-06 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: The DNA Restart turns traditional dietary advice on its head with groundbreaking research that demonstrates that we all require different diets based on our genes. In The DNA Restart, Sharon Moalem, MD, PhD, provides a revolutionary step-by-step guide to the diet and lifestyle perfect for your individual genetic makeup. A physician, scientist, neurogeneticist, and New York Times bestselling author, Dr. Moalem has spent the last two decades researching and formulating how to reset your own genetic code using five essential pillars: eat for your genes; reverse aging; eat umami; drink oolong tea; and slow living. The DNA Restart plan utilizes decades of in-depth scientific research into genetics, epigenetics, nutrition, and longevity to explain the pivotal role genes play in the journey to ideal weight and health status. Dr. Moalem's unique 28-day plan shows how to upgrade sleep, harness sensory awareness, and use exercise to reset your DNA; how to determine the right amounts of protein, carbs, and fats you need for your individual genetic make-up; and how to incorporate umami-rich recipes and oolong tea into your diet to genetically thrive. Delicious recipes with mix-and-match meal plans, inspiring testimonials, and genetic self-tests round out this paradigm shifting diet book.
Download or read book Manga Guide to Japanese Food written by Hiroshi Nagashima and published by Tuttle Publishing. This book was released on 2024-05-14 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: The complete backstory of Japanese cuisine explained in richly illustrated manga style! This book explores the fascinating history, lore and practice of Japanese cooking through the eyes of Manabu, a young man who aspires to become a professional Japanese chef. Each chapter presents a new set of topics which help the reader to appreciate the great depth and complexity of Japan's amazing food culture. Dozens of mini essays with hundreds of charming color illustrations and photos explain: The importance of fundamental ingredients like rice, soybeans, seaweed and fish The beauty of traditional utensils including lacquer ware, ceramics and knives The key role played by fermented ingredients like miso, soy sauce and sake in Japanese cooking The history of sushi, which developed from a traditional method of preserving fish The concept of "umami" as one of just seven flavors that can be detected by the human tongue How all these elements come together in a multicourse Kyoto-style Kaiseki dinner There is even a quiz at the end so you can see how much you've learned along the way!
Download or read book Flavour written by Elisabeth Guichard and published by John Wiley & Sons. This book was released on 2016-10-26 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.
Download or read book Natural Food Additives Ingredients and Flavourings written by D Baines and published by Elsevier. This book was released on 2012-03-21 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors.After an exploration of what the term 'natural' means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients.With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients. - Reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors - Explores what the term 'natural' means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredients - Examines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients
Download or read book The Umami Factor written by Robert George and published by Schiffer Publishing. This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "You're about to be introduced to the UMAMI factor, the secret to sensational homemade beverages, including spirits, wine, beer, kombucha, and more. Chances are you may not have heard of umami, the taste impression created by certain amino acids in a food or beverage. Starting the novice off right with a thorough understanding of 'full-spectrum' fermentation theory, the book dives into the various preparation techniques and shows how umami-producing ingredients create beverages with a sensation of balance and roundness on the palate, tongue, nose and even throat. More than 7 recipes, sharp insight, and handy tips help the amateur fermentation chef conquer the next frontier in beverage science. Even the most experienced of fermentation afficionados will discover a philosophical yet practical approach to further exploration."--Back cover.
Download or read book Marine Phenolic Compounds written by Jose Ricardo Perez Correa and published by Elsevier. This book was released on 2023-02-09 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: Marine Phenolic Compounds: Science and Engineering is a comprehensive resource on these secondary metabolites. Phenolic compounds are secondary metabolites with increasing scientific, commercial and general population interest for their wide distribution, variety and potential applications Less studied than terrestrial sources, marine organisms contain highly interesting phenolic compounds due to their exclusive structures. In addition, the distinctive features of the marine solid matrix, requires novel process technology approaches. The high productivity of marine biomass makes it a renewable source of valuable components with potential for commercial applications. - Includes a section on chemical characterization of highly variable structures from marine phenolics - Provides the chemical composition and structure of these important marine compounds - Presents the bioavailability and bioactivities of marine phenolics to help facilitate the design of new products - Contains contributions from a global team of experts who address the challenges of working with marine phenolic compounds
Download or read book Mastering Miso at Home written by Barrett Williams and published by Barrett Williams. This book was released on 2024-05-02 with total page 67 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unveiling the secrets of a timeless culinary art, "Mastering Miso at Home" is an all-encompassing guide that invites readers into the savory world of miso creation. Step into a tradition that transcends centuries and borders, and bring to your kitchen a transformative technique that will elevate your home cooking to new, umami-rich heights. Savor the journey as you delve into the history and cultural significance of miso, unraveling the intricate tapestries woven by this cherished staple of Asian cuisine. Discover the spectrum of miso varieties – each with its own distinctive character and allure – and how contemporary chefs integrate these flavors into the modern palate. Embark on your voyage through the science of fermentation to unlock the profound link between these age-old practices and your health. Learn not just the "how", but the "why", as "Mastering Miso at Home" guides you through the replenishing benefits of fermented foods, particularly for gut health. Transform your kitchen into a harmonious blend of tradition and science, utilizing carefully selected ingredients and tools to set the stage for the alchemy of miso making. With chapters dedicated to the meticulous miso making process, this guide offers you a step-by-step manual to soaking, inoculating, and fermenting your own miso. You'll be equipped to handle and overcome common miso-making challenges, ensuring that you emerge confident in crafting a diverse range of miso types, from the robustly flavored red to the subtle sweetness of white miso. Dive into a sea of specialized techniques for the adventurous culinary artisan. Explore the pathways to crafting low-sodium and uniquely flavored misos, and venture into advanced territory with double fermentation methods that promise deeper, more complex profiles. As your skills grow, "Mastering Miso at Home" doesn't stop at production. Traverse the nutritional landscape of miso to understand how it fits into a balanced diet. Apply your freshly-minted miso to an array of recipes that blend traditional Japanese cuisine and modern Western dishes, appealing to vegan taste buds with miso's unmatched umami essence. Finally, learn how to preserve and store your artisanal product, document your miso-making journey, and share your passion with others, fostering a community brimming with enthusiasm for the craft of miso. "Mastering Miso at Home" is more than a cookbook; it is an invitation to participate in a transformative culinary practice that promotes health, sustainability, and the pure joy of creating flavors that sing a song of history and innovation. Begin your miso adventure today, and join the global community captivated by the magic of homemade miso.
Download or read book Flavour and Consumer Perception of Food Proteins written by Jing Zhao and published by Royal Society of Chemistry. This book was released on 2023-11-29 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins are an important nutrient and ingredient in food as well as in nutritional supplements. The application and take up of food proteins, especially plant proteins, has been limited due to their undesirable sensory properties, e.g. taste, odour, and chalky mouth feel. This will need to change if the availability of meat protein becomes scarcer. Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the major plant proteins, e.g. soy and pulse proteins. The topics to be covered include sensory and instrumental characterization of flavour compounds in food proteins, how flavour profiles in food proteins can be formed or altered, research advances of individual food proteins, the use of food protein products as flavouring ingredients, and future trends of flavouring food proteins. There is a growing interest in using plant proteins in food formulation and industrial applications, but no book has yet covered this systematically until now. Summarizing research advances in consumer studies and flavour chemistry that focus on food proteins, the book will discuss the flavour properties and problems in each major and novel food protein source for the academic and industry market.
Download or read book Advances in Food and Nutrition Research written by Fidel Toldra and published by Academic Press. This book was released on 2022-09-03 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food and Nutrition Research, Volume 102 provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, along with up-to-date information on food science. Chapters in this new release include Stability of polyphenols in food processing, Contribution of polysaccharides from crustacean on fermented food products, Food application of pigments from extremophile microorganisms, Recent advances in the development of healthier meat products, Food proteins in blood glucose control, Milk biomarker metabolomics and its application in milk origin, safety and quality control, Food Authenticity through protein and metabolic markers, and more. - Contains contributions that have been carefully selected based on their vast experience and expertise on the subject - Includes updated, in-depth and critical discussions of available information, thus presenting the reader with a unique opportunity to learn - Encompasses a broad view of the topics at hand
Download or read book Designing Experiences written by J. Robert Rossman and published by Columbia University Press. This book was released on 2019-07-23 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: In an increasingly experience-driven economy, companies that deliver great experiences thrive, and those that do not die. Yet many organizations face difficulties implementing a vision of delivering experiences beyond the provision of goods and services. Because experience design concepts and approaches are spread across multiple, often disconnected disciplines, there is no book that succinctly explains to students and aspiring professionals how to design them. J. Robert Rossman and Mathew D. Duerden present a comprehensive and accessible introduction to experience design. They synthesize the fundamental theories and methods from multiple disciplines and lay out a process for designing experiences from start to finish. Rossman and Duerden challenge us to reflect on what makes a great experience from the user’s perspective. They provide a framework of experience types, explaining people’s engagement with products and services and what makes experiences personal and fulfilling. The book presents interdisciplinary research underlying key concepts such as memory, intentionality, and dramatic structure in a down-to-earth style, drawing attention to both the macro and micro levels. Designing Experiences features detailed instructions and numerous real-world examples that clarify theoretical principles, making it useful for students and professionals. An invaluable overview of a growing field, the book provides readers with the tools they need to design innovative and indelible experiences and to move their organizations into the experience economy. Designing Experiences features a foreword by B. Joseph Pine II.
Download or read book A Plant Based Life written by Micaela Karlsen and published by AMACOM. This book was released on 2016-07-22 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: More people than ever are eating a whole-food, plant-based diet. Studies show that it is better for our bodies and better for the planet, but it isn't always easy. Whether you're taking your first steps on this path to wellness or recommitting yourself to success, author Micaela Cook Karlsen clearly maps the way. Her program enables you to set your own pace and stay the course--without relying on willpower. Drawing on personal experience and the latest research, A Plant-Based Life reveals how to: Find and sustain your motivation Gradually add more whole, plant foods into your diet Break old food addictions and establish new habits Translate favorite recipes to create delicious, nourishing meals Reshape your food environment (at home, at work, and on the go) to make healthy eating a no-brainer Cultivate relationships that celebrate and support your new lifestyle Especially valuable are directions for navigating roadblocks. You'll find strategies for getting family members on board and for allaying friends' concerns about your food choices with evidence-based nutrition information. Take advantage of shopping tips, pantry lists, menu plans, and more than 100 mouth watering recipes, with contributions from plant-based leaders. If your goal is a healthier, more energized life, make A Plant-Based Life your personal GPS. The journey will be more satisfying than you ever imagined.
Download or read book International Symposium on Olfaction and Taste written by Thomas E. Finger and published by John Wiley & Sons. This book was released on 2009-08-24 with total page 765 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume presents the latest research in the broad field of the chemical senses from the International Symposium on Olfaction and Taste. This field includes not only the obvious senses of taste and smell but also chemical irritation and related sensations. Scientists investigate the mechanisms and functions of the chemical senses in the oral and nasal cavity as well as in the viscera including the gut and airways. This volume takes an integrative approach and provides historical context for modern research in the field. NOTE: Annals volumes are available for sale as individual books or as a journal. For information on institutional journal subscriptions, please visit www.blackwellpublishing.com/nyas. ACADEMY MEMBERS: Please contact the New York Academy of Sciences directly to place your order (www.nyas.org). Members of the New York Academy of Science receive full-text access to the Annals online and discounts on print volumes. Please visit http://www.nyas.org/MemberCenter/Join.aspx for more information about becoming a member.
