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The Functional Foods Revolution

The Functional Foods Revolution Author Michael Heasman
ISBN-10 9781849776165
Release 2014-05-14
Pages 334
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Foods that promote human health - 'functional foods' or nutraceuticals - have caught the imagination of the global food industry. All the household-name companies are developing them as a key driver in their global strategies. They see the prospect of new markets and bigger margins, but the issues presented are fraught with complexity and difficulties. Distinguishing hype from real hope, the authors of this handbook explain the dilemmas and contradictions the industry faces. They present a wealth of detailed marketing, food policy and regulatory material from the leading markets world-wide and show how the hopes of the industry, and the consumer, may be dashed. The solution they offer is radical - nothing less than a new business model of what they term a healthful company.



Functional and Speciality Beverage Technology

Functional and Speciality Beverage Technology Author P Paquin
ISBN-10 9781845695569
Release 2009-01-29
Pages 512
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As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage. Chapters in part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered. Chapters on product development and the role of beverages in the diet complete the volume. With its distinguished editor and contributors, Functional and speciality beverage technology is an essential collection for professionals and academics interested in this product sector. Reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverages Essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life are considered Focuses on methods to improve the nutritional and sensory quality and technological functionality of milk



Functional Foods

Functional Foods Author R. Chadwick
ISBN-10 9783662051153
Release 2013-03-09
Pages 221
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The Europiiische Akademie is concerned with the study of scientific and technolog ical advances for the individual, society and the natural environment. The work of the academy is interdisciplinary drawing on relevant academic disciplines so far as they can inform the debate on consequences and suggest solutions. This book is dedicated to the issue of Functional Foods, a rather topical issue with important ramifications for the overall quality of life. It is the result of the Europiiische Akademie's working group "Functional Foods" which worked from January 2001 to June 2003. Since the times of Hippocrates, we view "food as our medicine, and medicine as our food"; a view that is confirmed by nowadays science which agrees that diet is related to health, well-being and the prevention of disease. At the same time, food related diseases have reached epidemic proportions in western societies while obe sity is spreading rapidly in all parts and strata of modern society. The cost for the health system is significant while the reduction in quality of life is immeasurable.



Nutritionism

Nutritionism Author Gyorgy Scrinis
ISBN-10 9780231527149
Release 2013-05-28
Pages 368
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Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis’s concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food—an approach that has dominated nutrition science, dietary advice, and food marketing. Scrinis argues this ideology has narrowed and in some cases distorted our appreciation of food quality, such that even highly processed foods may be perceived as healthful depending on their content of “good” or “bad” nutrients. Investigating the butter versus margarine debate, the battle between low-fat, low-carb, and other weight-loss diets, and the food industry’s strategic promotion of nutritionally enhanced foods, Scrinis reveals the scientific, social, and economic factors driving our modern fascination with nutrition. Scrinis develops an original framework and terminology for analyzing the characteristics and consequences of nutritionism since the late nineteenth century. He begins with the era of quantification, in which the idea of protective nutrients, caloric reductionism, and vitamins’ curative effects took shape. He follows with the era of good and bad nutritionism, which set nutricentric dietary guidelines and defined the parameters of unhealthy nutrients; and concludes with our current era of functional nutritionism, in which the focus has shifted to targeted nutrients, superfoods, and optimal diets. Scrinis’s research underscores the critical role of nutrition science and dietary advice in shaping our relationship to food and our bodies and in heightening our nutritional anxieties. He ultimately shows how nutritionism has aligned the demands and perceived needs of consumers with the commercial interests of food manufacturers and corporations. Scrinis also offers an alternative paradigm for assessing the healthfulness of foods—the food quality paradigm—that privileges food production and processing quality, cultural-traditional knowledge, and sensual-practical experience, and promotes less reductive forms of nutrition research and dietary advice.



Bioethics

Bioethics Author T. B. Mepham
ISBN-10 0199214301
Release 2008-07-23
Pages 418
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Ben Mepham is Special Professor in Applied Bioethics, School of Biosciences, University of Nottingham and Visiting Professor in Bioethics, Department of Policy Studies, University of Lincoln, UK. I. The Theoretical Background to Bioethics 1. The Nature of Bioethics 2. Theories of Ethics 3. A Framework for Ethical Analysis II. Bioethics and Human Futures 4. The Biology of Poverty 5. Fertility and Morality 6. Genomics, Eugenics and Integrity III. Bioethics and Animals 7. Human Uses of Animals 8. Experiments on Animals 9. Animals and Modern Biotechnology IV. Bioethics, Plants, and the Environment 10. The First Generation of Genetically Modified Crops 11. Dietary Futures 12. Environmental Sustainability V. Bioethics in Practice 13. Risk, Precaution, and Trust 14. Politics and the Biosciences 15. Bioethics in the Laboratory



Natural science

Natural science Author
ISBN-10 UCSD:31822009602228
Release 2002
Pages
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Natural science has been writing in one form or another for most of life. You can find so many inspiration from Natural science also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Natural science book for free.



Business Research Yearbook

Business Research Yearbook Author
ISBN-10 IND:30000116508296
Release 2007
Pages
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Business Research Yearbook has been writing in one form or another for most of life. You can find so many inspiration from Business Research Yearbook also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Business Research Yearbook book for free.



Nutrition Labeling Handbook

Nutrition Labeling Handbook Author Ralph Shapiro
ISBN-10 0824792858
Release 1995-08-30
Pages 728
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This handbook examines the Nutritional Labeling and Education Act (NLEA) passed by Congress in 1990. It discusses the history of the NLEA and its impact on various segments of the food industry, making complex and detailed regulations easily understandable throughout. Government, industry and consumer perspectives on labelling regulations are provided along with practical guidelines for compliance and packaging.



The Penguin Atlas of Food

The Penguin Atlas of Food Author Erik Millstone
ISBN-10 UCSC:32106016003458
Release 2003
Pages 128
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A study of food consumption around the world looks at the ways in which the food chain is influenced by natural disasters, changing lifestyles, historical events, and the poltical economy.



Nutrition in Britain

Nutrition in Britain Author David F. Smith
ISBN-10 0415112141
Release 1997
Pages 277
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For the first time a collection of essays are brought together to consider the way social processes have been involved in the implementation of nutritional science in 20th century Britain.



Bulletin

Bulletin Author
ISBN-10 CORNELL:31924094734930
Release 2002
Pages
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Bulletin has been writing in one form or another for most of life. You can find so many inspiration from Bulletin also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Bulletin book for free.



Changing Tastes

Changing Tastes Author Patricia Lysaght
ISBN-10 IND:30000095307470
Release 2004
Pages 332
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Changing Tastes has been writing in one form or another for most of life. You can find so many inspiration from Changing Tastes also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Changing Tastes book for free.



Edible medicines

Edible medicines Author Nina Lilian Etkin
ISBN-10 IND:30000087183400
Release 2006-09-01
Pages 301
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Chile pepper is used today as a flavoring, but Aztecs also applied it for toothache, sore throat, and asthma. The tonic properties of coffee have been recorded in Islamic pharmacopoeia since the eleventh century, and many peoples have used it to protect against Parkinson's disease. Although much has been documented regarding the nutritional values of foods, until recently little attention has been paid to the pharmacologic potential of diet. This book investigates the health implications of foods from the cuisines of peoples around the world to describe the place of food in health maintenance. In this wide-ranging book, Nina Etkin reveals the medicinal properties of foods in the specific cultural contexts in which they are used. Incorporating co-evolution with a biocultural perspective, she addresses some of the physiological effects of foods across cultures and through history while taking into account both the complex dynamics of food choice and the blurred distinctions between food and medicine. Showing that food choice is more closely linked to health than is commonly thought, she helps us to understand the health implications of people's food-centered actions in the context of real-life circumstances. Drawing on an extensive literature that transects food and culture, the history of medicine, ethnopharmacology, food history, nutrition, and human evolution.



Advances in Consumer Research

Advances in Consumer Research Author Association for Consumer Research (U.S.).
ISBN-10 0915552493
Release 2003-01-01
Pages 388
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Advances in Consumer Research has been writing in one form or another for most of life. You can find so many inspiration from Advances in Consumer Research also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Advances in Consumer Research book for free.



Food Australia

Food Australia Author
ISBN-10 CORNELL:31924101594962
Release 2006
Pages
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Food Australia has been writing in one form or another for most of life. You can find so many inspiration from Food Australia also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Food Australia book for free.



Encapsulated and Powdered Foods

Encapsulated and Powdered Foods Author Charles Onwulata
ISBN-10 0824753275
Release 2005-05-26
Pages 528
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Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processes and a range of related topics, including drying technologies; storage, moisture, lumping, and bridging in the bin; and the blending and segregation of powders. The book concludes with discussions on the creation of specialty ingredients and engineered powders.



Agriculture and Food Policy

Agriculture and Food Policy Author Knutson
ISBN-10 0137539975
Release 1997-09
Pages
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Agriculture and Food Policy has been writing in one form or another for most of life. You can find so many inspiration from Agriculture and Food Policy also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Agriculture and Food Policy book for free.