Encyclopedia of Food and Health PDF, ePub eBook

Encyclopedia of Food and Health

File Name:Encyclopedia of Food and Health
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Published on 2015-08-26 by Academic Press
ISBN-10:0123849535
Status : AVAILABLE Last checked: 9 Minutes ago!
Ratting: 4.6 of 5 from 7821 votes. Ready to download

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Book Summary

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter

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Health, Nutrition and Food Demand PDF, ePub eBook

Health, Nutrition and Food Demand

File Name:Health, Nutrition and Food Demand
Posted By:Wen S. Chern,Kyrre Rickertsen
Published on 2003 by CABI
ISBN-10:085199797X
Status : AVAILABLE Last checked: 9 Minutes ago!
Ratting: 4.6 of 5 from 5126 votes. Ready to download

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Book Summary

Over the last two decades, increasing concerns about health risks related to diets have had significant impacts on food consumption patterns in the United States and Europe. This timely book presents the results of several comparative studies of the impacts of health information on food consumption behaviour amongst various socio-economic groups, and across many different countries. It also provides economic analysis of food demand estimations, and implications for future global food systems.

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Food Quality: Balancing Health and Disease PDF, ePub eBook

Food Quality: Balancing Health and Disease

File Name:Food Quality: Balancing Health and Disease
Posted By:Alexandru Mihai Grumezescu,Alina Maria Holban
Published on 2018-02-03 by Academic Press
ISBN-10:0128114940
Status : AVAILABLE Last checked: 25 Minutes ago!
Ratting: 4.6 of 5 from 910 votes. Ready to download

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Book Summary

Food Quality: Balancing Health and Disease, Volume Thirteen in the Handbook of Food Bioengineering series, provides essential information for researchers, scientists and students on the relationship between the quality of foods and disease at the biological level. It presents different technological approaches to detect food properties and their capabilities for balancing health and disease to deliver high-quality products to consumers. This volume explores the dynamic potential of how food bioengineering can improve traditional foods through modern methods to make a positive impact on human health and foster innovation. Provides information on how bioavailability of nutrients and food formulation can be used to prevent or improve disease Includes the most recent research methods of metabolomics and genomics to detect best outcomes Includes innovative applications for anti-aging effects and curative properties in foods Presents research examples on how both human gut microbiota and food components control the way certain organisms develop and react in different environmental conditions

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Diet, Microbiome and Health PDF, ePub eBook

Diet, Microbiome and Health

File Name:Diet, Microbiome and Health
Posted By:Alexandru Mihai Grumezescu,Alina Maria Holban
Published on 2018-01-02 by Academic Press
ISBN-10:0128114924
Status : AVAILABLE Last checked: 14 Minutes ago!
Ratting: 4.6 of 5 from 329 votes. Ready to download

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Book Summary

Diet, Microbiome and Health, Volume 11, in the Handbook of Food Bioengineering series, presents the most up-to-date research to help scientists, researchers and students in the field of food engineering understand the different microbial species we have in our guts, why they are important to human development, immunity and health, and how to use that understanding to further promote research to create healthy food products. In addition, the book provides studies that clearly demonstrate how dietary preferences and social behavior significantly impact the diversity of microbial species in the gut and their numeric values, which may balance health and disease. Highlights research discoveries on how gut microbiota influence and are impacted by health and disease Includes information on and examples of healthy foods Discusses gut microbiota in autism, GI disease, neuropsychiatric disorders, obesity and metabolic disease Explores the barrier function of the gut Examines how food preferences impact gut microbiota

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Diet, Microbiome and Health PDF, ePub eBook

Diet, Microbiome and Health

File Name:Diet, Microbiome and Health
Posted By:Alexandru Mihai Grumezescu,Alina Maria Holban
Published on 2018-01-02 by Academic Press
ISBN-10:0128114924
Status : AVAILABLE Last checked: 14 Minutes ago!
Ratting: 4.6 of 5 from 7821 votes. Ready to download

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eBook available in PDF, ePub, MOBI and Kindle versions

Book Summary

Diet, Microbiome and Health, Volume 11, in the Handbook of Food Bioengineering series, presents the most up-to-date research to help scientists, researchers and students in the field of food engineering understand the different microbial species we have in our guts, why they are important to human development, immunity and health, and how to use that understanding to further promote research to create healthy food products. In addition, the book provides studies that clearly demonstrate how dietary preferences and social behavior significantly impact the diversity of microbial species in the gut and their numeric values, which may balance health and disease. Highlights research discoveries on how gut microbiota influence and are impacted by health and disease Includes information on and examples of healthy foods Discusses gut microbiota in autism, GI disease, neuropsychiatric disorders, obesity and metabolic disease Explores the barrier function of the gut Examines how food preferences impact gut microbiota

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Culinary Nutrition PDF, ePub eBook

Culinary Nutrition

File Name:Culinary Nutrition
Posted By:Jacqueline B. Marcus
Published on 2013-04-15 by Academic Press
ISBN-10:0123918839
Status : AVAILABLE Last checked: 12 Minutes ago!
Ratting: 4.6 of 5 from 889 votes. Ready to download

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Book Summary

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience

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Functional Foods and Dietary Supplements PDF, ePub eBook

Functional Foods and Dietary Supplements

File Name:Functional Foods and Dietary Supplements
Posted By:Athapol Noomhorm,Imran Ahmad,Vishnu Prasad Pandey
Published on 2014-03-11 by John Wiley & Sons
ISBN-10:1118227824
Status : AVAILABLE Last checked: 20 Minutes ago!
Ratting: 4.6 of 5 from 8373 votes. Ready to download

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eBook available in PDF, ePub, MOBI and Kindle versions

Book Summary

Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its “natural goodness”. To date, there has been little examination of the actual effects – whether positive or negative – of various types of food processing upon functional foods. This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as “alternative” - such as flour from soybeans instead of wheat, or bran and starch from rice – but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food industry personnel involved in functional food production or development will find it a very useful source of information.

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Breaded Fried Foods PDF, ePub eBook

Breaded Fried Foods

File Name:Breaded Fried Foods
Posted By:Parameswarakuma Mallikarjunan,Michael O. Ngadi,Manjeet S. Chinnan
Published on 2009-09-22 by CRC Press
ISBN-10:0203492293
Status : AVAILABLE Last checked: 23 Minutes ago!
Ratting: 4.6 of 5 from 764 votes. Ready to download

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Book Summary

Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around the world, generating billions of dollars each year. Due to their uniquely crispy exterior and juicy interior, breaded fried foods, in particular, are popular among consumers. Unlike many books that have focused solely on the process of deep-fat frying and fried foods in general, Breaded Fried Foods is one of the first references to provide a coherent and concise overview of issues that are specific to breaded, or battered, fried foods. With internationally recognized authors, including renowned expert Dr. Manjeet S. Chinnan, this comprehensive resource addresses groundbreaking advances in the reduction of fat uptake in fried foods, best practices for enhancing the quality of breaded fried foods, techniques for improving product crispness, and the impact of breading and batters on the quality of frying oil. The book also discusses new industry frying methods, preventive measures to reduce oil waste, and pre- and post-frying procedures to limit oil uptake. Deep-fat fried foods are universal with strong consumer appeal in countries worldwide. Filled with numerous graphs and photographic illustrations, Breaded Fried Foods encapsulates the most current industry research and technological advances in this ever-growing industry.

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Culinary Nutrition PDF, ePub eBook

Culinary Nutrition

File Name:Culinary Nutrition
Posted By:Jacqueline B. Marcus
Published on 2013-04-15 by Academic Press
ISBN-10:0123918839
Status : AVAILABLE Last checked: 12 Minutes ago!
Ratting: 4.6 of 5 from 910 votes. Ready to download

In order to read or download eBook, you need to create FREE account.
eBook available in PDF, ePub, MOBI and Kindle versions

Book Summary

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience

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