The Handbook of Food Research


Author: Anne Murcott,Warren Belasco,Peter Jackson
Publisher: A&C Black
ISBN: 1847889166
Category: Social Science
Page: 649
View: 8364
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This handbook is essential reference for scholars needing a comprehensive overview into research on the social, political, economic, psychological, geographical and historical aspects of food.

Handbook of Food Science and Technology 3

Food Biochemistry and Technology
Author: Romain Jeantet,Thomas Croguennec,Pierre Schuck,Gérard Brule
Publisher: John Wiley & Sons
ISBN: 1119296234
Category: Technology & Engineering
Page: 436
View: 4492
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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.

Routledge International Handbook of Food Studies


Author: Ken Albala
Publisher: Routledge
ISBN: 1136741658
Category: Social Science
Page: 424
View: 6312
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Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Scholars are increasingly using foodways, food systems and eating habits as a new unit of analysis within their own disciplines, and students are rushing into classes and formal degree programs focused on food. Introduced by the editor and including original articles by over thirty leading food scholars from around the world, the Routledge International Handbook of Food Studies offers students, scholars and all those interested in food-related research a one-stop, easy-to-use reference guide. Each article includes a brief history of food research within a discipline or on a particular topic, a discussion of research methodologies and ideological or theoretical positions, resources for research, including archives, grants and fellowship opportunities, as well as suggestions for further study. Each entry also explains the logistics of succeeding as a student and professional in food studies. This clear, direct Handbook will appeal to those hoping to start a career in academic food studies as well as those hoping to shift their research to a food-related project. Strongly interdisciplinary, this work will be of interest to students and scholars throughout the social sciences and humanities.

Handbook of Food Science, Technology, and Engineering


Author: Yiu H. Hui
Publisher: CRC Press
ISBN: 9781574445527
Category: Reference
Page: 712
View: 7695
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Handbook of Food Science, Catering Technology and Kitchen Management


Author: Jerry D'Souza,Jatin Pradhan
Publisher: N.A
ISBN: 9789380090115
Category: Caterers and catering
Page: 690
View: 4651
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This Handbook gives readers both basic and advanced perspectives on the subject. The handbook provides an introduction to food, food types, food energy and agriculture with special focus on functional food, nitrification, whole foods, staple food, medical food, etc. Themes like food energy, bioenergetics, and bio-energy balance are also covered. An overview of grains, flours, breads and select food items is provided in detail. Health foods, vegetables, soups, poultry, milk and milk products are discussed briefly with highlights on alfalfa, frozen vegetables, canned food, food stock, egg, egg yolk, cottage cheese, smoked cheese, farmer cheese and butter. An overview is made herein about livestock, meat processing, meat packing, poultry and animal husbandry. This handbook also describes basic facts about food microbiology, food engineering, food chemistry, food technology, food preservation, food irradiation and food packaging. Advanced concepts regarding nutrition, malnutrition and applied nutrition has been analysed with focus on nutritional scale. Similarly, an introductory overview is provided about food service, cafeteria and restaurant with special focus on distribution, management and institutional aspects. Various aspects and listings about culinary science and arts are covered with select highlights on culinary vegetables, root vegetables, vegetable juices, culinary herbs, spices, fruits and edible seeds. This handbook also deals in detail the subjects like food studies, gastronomy, catering and airline meals. Select case studies of global food service operators are made for understanding the applied aspects. An overview of oenology, wine tasting and food matching is provided. Select case studies of food universities, research institutes and research centres are made.

The Handbook of Food and Anthropology


Author: Jakob Klein,James L. Watson
Publisher: Bloomsbury Academic
ISBN: 135008333X
Category: Social Science
Page: 504
View: 7869
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Named a Choice Outstanding Academic Title of the Year 2017 This Handbook features 20 original essays by leading figures in the discipline, which examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts – Food, Self and Other; Food Security, Nutrition and Food Safety; Food as Craft, Industry and Ethics – the book covers topics such as identity, commensality, locality, migration, ethical consumption, artisanal foods and children's food. Each chapter features rich ethnography alongside wider analysis of the subject. Internationally renowned scholars offer insights into their core areas of specialty including Michael Herzfeld on culinary stereotypes, David Sutton on how to conduct an anthropology of cooking, Johan Pottier on food insecurity and Melissa L. Caldwell on practising food anthropology. Now available in paperback, this is a field-defining survey of the area and its key themes. A new afterword by Cristina Grasseni adds a reflection on the original essays and how the field has continued to develop.

Handbook of Food Science and Technology 1

Food Alteration and Food Quality
Author: Romain Jeantet,Thomas Croguennec,Grard Brule,Pierre Schuck
Publisher: John Wiley & Sons
ISBN: 1848219326
Category: Technology & Engineering
Page: 264
View: 5367
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This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.

Handbook of Research on Food Science and Technology

Volume 3: Functional Foods and Nutraceuticals
Author: Monica Lizeth Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar
Publisher: CRC Press
ISBN: 0429947097
Category: Technology & Engineering
Page: 256
View: 8665
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The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive peptides, agave fructans as a functional component in foods, and more.

Handbook of Research on Food Science and Technology


Author: Monica Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar
Publisher: Apple Academic Press
ISBN: 9781771887205
Category:
Page: 256
View: 8051
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The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive peptides, agave fructans as a functional component in foods, and more.

Handbook of Food Science and Technology 2

Food Process Engineering and Packaging
Author: Romain Jeantet,Thomas Croguennec,Pierre Schuck,Gérard Brule
Publisher: John Wiley & Sons
ISBN: 1119285240
Category: Technology & Engineering
Page: 346
View: 2049
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This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. “Science des aliments” is a general and introductory food science and technology handbook, based on the authors’ Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor’s and master’s degree).

The Oxford Handbook of Food History


Author: Jeffrey M. Pilcher
Publisher: Oxford University Press
ISBN: 019972993X
Category: Cooking
Page: 508
View: 6287
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The Oxford Handbook of Food History places existing works of food history in historiographical context, crossing disciplinary, chronological, and geographic boundaries, while also suggesting new routes for future research. The twenty-seven essays in this book are organized into five basic sections: historiography and disciplinary approaches as well as the production, circulation, and consumption of food.

The Bloomsbury Handbook of Food and Popular Culture


Author: Kathleen Lebesco,Peter Naccarato
Publisher: Bloomsbury Publishing
ISBN: 147429622X
Category: Social Science
Page: 368
View: 5676
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The influence of food has grown rapidly as it has become more and more intertwined with popular culture in recent decades. The Bloomsbury Handbook of Food and Popular Culture offers an authoritative, comprehensive overview of and introduction to this growing field of research. Bringing together over 20 original essays from leading experts, including Amy Bentley, Deborah Lupton, Fabio Parasecoli, and Isabelle de Solier, its impressive breadth and depth serves to define the field of food and popular culture. Divided into four parts, the book covers: - Media and Communication; including film, television, print media, the Internet, and emerging media - Material Cultures of Eating; including eating across the lifespan, home cooking, food retail, restaurants, and street food - Aesthetics of Food; including urban landscapes, museums, visual and performance arts - Socio-Political Considerations; including popular discourses around food science, waste, nutrition, ethical eating, and food advocacy Each chapter outlines key theories and existing areas of research whilst providing historical context and considering possible future developments. The Editors' Introduction by Kathleen LeBesco and Peter Naccarato, ensures cohesion and accessibility throughout. A truly interdisciplinary, ground-breaking resource, this book makes an invaluable contribution to the study of food and popular culture. It will be an essential reference work for students, researchers and scholars in food studies, film and media studies, communication studies, sociology, cultural studies, and American studies.

Handbook of Nutrition and Food, Third Edition


Author: Carolyn D. Berdanier,Johanna T. Dwyer,David Heber
Publisher: CRC Press
ISBN: 1466505729
Category: Medical
Page: 1136
View: 3376
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The new edition of the Handbook of Nutrition and Food follows the format of the bestselling earlier editions, providing a reference guide for many of the issues on health and well being that are affected by nutrition. Completely revised, the third edition contains 20 new chapters, 50 percent new figures, and updates to most of the previously existing chapters. Part I is devoted to food, including its composition, constituents, labeling, and analysis. There is also a chapter on the laws that regulate food and its protection. Part II focuses on nutrition as a science, covering basic terminology, nutritional biochemistry, nutrition and genetics, food intake regulation, and micronutrients. This section also includes a chapter on the nutritional needs of nonhuman species and a chapter on finding mouse models for human disease studies. Part III discusses the nutrient needs of humans, from infants to older adults, as well as needs under special circumstances, such as elite athletes, vegetarians, and space travelers. Part IV addresses assessment of nutrient intake adequacy. Part V examines clinical nutrition, from assessments in the clinic setting through the many conditions that are likely to be presented in a medical practice. New to this edition: More websites cited for accessing large data sets A complete chapter on food intake regulation Several chapters relating to the legal aspects of food (food law, food labeling) Additional focus on food sanitation and food safety Expanded coverage of drugs and nutrition Integration of major health issues with a significant number of new disease chapters, including nutrition and immune function, dental health, renal disease, brain function, frail elderly and hospitalized patients, and food addiction and obesity New chapters on nutrition and genetics, which include epigenetics and polymorphism–nutrient interactions

Handbook of Food Preservation, Second Edition


Author: M. Shafiur Rahman
Publisher: CRC Press
ISBN: 9781420017373
Category: Technology & Engineering
Page: 1088
View: 6084
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The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques creates a great demand for an up to date handbook that will facilitate understanding of the methods, technology, and science involved in the manipulation of these conventional and sophisticated preservation methods. Extensively revised, reorganized, and expanded from 25 to 44 chapters, the Handbook of Food Preservation, Second Edition remains the definitive resource on food preservation. It emphasizes practical, cost-effective, and safe-strategies for implementing preservation techniques and dissects the exact mode or mechanism involved in each method by highlighting the effects on food properties. Divided into five sections the book begins with an overview of food preservation and handling including fresh fruits and vegetables, grains and pulses, fish, red meat, and milk. It presents comprehensive preservation methods based on chemical and microbiological additives, such as fermentation and pH lowering agents. The book details methods of physical manipulation involving modified-atmosphere packaging, membrane technology, surface treatment, and edible coating. There is also an extensive description of preservation methods using thermal and other energy such as irradiation, high-pressure, and pulsed electric or magnetic fields. Finally, the book presents a range of indirect approaches to improve quality and safety and good manufacturing practices. Containing fundamental and practical aspects of today's current and emerging preservation methods, the Handbook of Food Preservation, Second Edition helps practicing industrial and academic food scientists, technologists, and engineers develop high-quality, safe products through better understanding and control of the processes.

The Oxford Handbook of the Economics of Food Consumption and Policy


Author: Jayson L. Lusk,Juttta Roosen,Jason Shogren
Publisher: Oxford Handbooks in Economics
ISBN: 0199681325
Category: Business & Economics
Page: 928
View: 3078
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This handbook brings together contributions from the top researchers in the economics of food consumption and policy. Designed as a comprehensive guide to academics and graduate students, it discusses theory and methods, policy, and current topics and applications.

A handbook of food crime

Immoral and illegal practices in the food industry and what to do about them
Author: Gray, Allison,Hinch, Ronald
Publisher: Policy Press
ISBN: 144733602X
Category: Social Science
Page: 384
View: 8891
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Food today is over-corporatized and under-regulated. It is involved in many immoral, harmful, and illegal practices along production, distribution, and consumption systems. These problematic conditions have significant consequences on public health and well-being, nonhuman animals, and the environment, often simultaneously. In this insightful book, Gray and Hinch explore the phenomenon of food crime. Through discussions of food safety, food fraud, food insecurity, agricultural labour, livestock welfare, genetically modified foods, food sustainability, food waste, food policy, and food democracy, they problematize current food systems and criticize their underlying ideologies. Bringing together the best contemporary research in this area, they argue for the importance of thinking criminologically about food and propose radical solutions to the realities of unjust food systems.

Handbook of Food Products Manufacturing, 2 Volume Set


Author: Nirmal Sinha
Publisher: John Wiley & Sons
ISBN: 0470113545
Category: Technology & Engineering
Page: 850
View: 9100
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The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

A Handbook of Food Processing in Classical Rome

For Her Bounty No Winter
Author: David L. Thurmond
Publisher: Brill Academic Pub
ISBN: 9789004152366
Category: Art
Page: 294
View: 8990
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A careful analysis of Roman food processes, including those for cereals, olive oil, wine, other plant products, animal products, and condiments. The work combines analysis of literary and archaeological evidence with that of traditional comparative practices and modern food science.

Handbook of Sustainability for the Food Sciences


Author: Rubén O. Morawicki
Publisher: John Wiley & Sons
ISBN: 0813817358
Category: Science
Page: 375
View: 6986
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Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing. Structured in four sections, Handbook of Sustainability for the Food Sciences first covers the basic concepts of environmental sustainability and provides a detailed account of all the impacts of the food supply chain. Part two introduces the management principles of sustainability and the tools required to evaluate the environmental impacts of products and services as well as environmental claims and declarations. Part three looks at ways to alleviate food chain environmental impacts and includes chapters on air emissions, water and wastewater, solid waste, energy, packaging, and transportation. The final part summarizes the concepts presented in the book and looks at the measures that will be required in the near future to guarantee long term sustainability of the food supply chain. Handbook of Sustainability for the Food Sciences is aimed at food science professionals including food engineers, food scientists, product developers, managers, educators, and decision makers. It will also be of interest to students of food science.

Handbook of Analysis of Active Compounds in Functional Foods


Author: Leo M.L. Nollet,Fidel Toldra
Publisher: CRC Press
ISBN: 1439815909
Category: Science
Page: 956
View: 7603
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Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical tools available for the analysis of active ingredients in these products. Nearly 100 experts from all over the world explore an array of methodologies for investigating and evaluating various substances, including: Amino acids, peptides, and proteins, along with glutamine, taurine, glutathione, carnitine, and creatine Water- and fat-soluble vitamins and probiotics Terpenes, including hydrocarbon carotenoids and oxycarotenoids (xanthophylls) Phenolic compounds such as flavonoids, flavan-3-ols, proanthocyanidins, stilbenes, resveratrol, anthocynanins, isoflavones, tannins, ellagic acid, and chlorogenic acids Fibers and polysaccharides, including chitosan, insoluble dietary fiber, fructans, inulin, pectin, and cyclodextrins Phytoestrogens and hormones, with chapters on anise oil and melatonin Tetrapyrroles, minerals, and trace elements Lipid compounds, with discussions of omega 3 and 6 fatty acids, conjugated linoleic acids, lecithin, sterols, stanols, lipoic acid, and alliin Sweeteners, salt replacers, and taste-modifying compounds Each chapter describes the specific compound and its benefits, surveys the range of analytic techniques available, and provides ample references to facilitate further study. The book follows a convenient format with well-organized chapters, allowing readers to quickly hone in on specific topics of interest. This comprehensive reference provides a complete survey of the most cutting-edge analytical techniques available for researchers, industry professionals, and regulators.