Fox and Cameron's Food Science, Nutrition & Health
Title | Fox and Cameron's Food Science, Nutrition & Health PDF eBook |
Author | Michael EJ Lean |
Publisher | CRC Press |
Pages | 323 |
Release | 2006-03-31 |
Genre | Health & Fitness |
ISBN | 1444113372 |
The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style, the book deals with a wide range of topics, from food microbiology and technology to healthy eating and clinical nutrition. It also tackles the more difficult area o
Food Science, Technology and Nutrition for Babies and Children
Title | Food Science, Technology and Nutrition for Babies and Children PDF eBook |
Author | Tomy J. Gutiérrez |
Publisher | Springer Nature |
Pages | 238 |
Release | 2020-03-13 |
Genre | Technology & Engineering |
ISBN | 3030359972 |
Infants and children are regularly fed with processed foods, yet despite their importance in human development, these foods are rarely studied. This important book provides an exhaustive analysis of key technologies in the development of foods for babies and children, as well as the regulation and marketing of these food products. Contributors cover different aspects of food science and technology in development of baby foods, making this text an unique source of information on the subject. Food Science, Technology, and Nutrition for Babies and Children includes relevant chapters on infant milk formulas, essential fatty acids in baby foods, baby food-based cereals and macro- and micronutrients. This book also offers alternatives from the point of view of food technology for babies and children with special diet regimes associated to metabolic or enzymatic diseases such as allergy to casein, phenylalanine (phenylketonuria or commonly known as PKU) and gluten (celiac disease), or lactose intolerance. This book also addresses some nutritional aspects of babies and children in terms of the childhood obesity, child’s appetite and parental feeding. With its comprehensive scope and up-to-date coverage of issues and trends in baby and children’s foods, this is an outstanding book for food scientists and technologists, food industry professionals, researchers and nutritionists working with babies and children.
Antioxidants in Food
Title | Antioxidants in Food PDF eBook |
Author | Jan Pokorny |
Publisher | CRC Press |
Pages | 412 |
Release | 2001-04-12 |
Genre | Technology & Engineering |
ISBN | 9780849312229 |
Antioxidants are an increasingly important ingredient in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. Antioxidants in Food: Practical Applications provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry. The first part of the book looks at antioxidants and food stability with chapters on the development of oxidative rancidity in foods, methods for inhibiting oxidation, and ways of measuring antioxidant activity. Part 2 looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumour properties, and bioavailability. A major trend in the food industry, driven by consumer concerns, has been the shift from the use of synthetic to natural ingredients in food products. Part 3 looks at the range of natural antioxidants available to the food manufacturer. The final section of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antixoxidant processing functionality and their use in a range of food products from meat and dairy products, frying oils and fried products, to fruit and vegetables and cereal products.
Food Science and Nutrition, 2e
Title | Food Science and Nutrition, 2e PDF eBook |
Author | Sunetra Roday |
Publisher | OUP India |
Pages | 0 |
Release | 2012-08-02 |
Genre | Medical |
ISBN | 9780198078869 |
Food Science and Nutrition, 2e is the only title that provides a comprehensive and combined coverage of both food science and nutrition. It completely matches the National Council for Hotel Management & Catering Technology (NCHMCT) syllabus.
Food Science and Nutrition: Breakthroughs in Research and Practice
Title | Food Science and Nutrition: Breakthroughs in Research and Practice PDF eBook |
Author | Management Association, Information Resources |
Publisher | IGI Global |
Pages | 511 |
Release | 2018-02-02 |
Genre | Medical |
ISBN | 1522552081 |
Health and nutrition has become a global focal point as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Food Science and Nutrition: Breakthroughs in Research and Practice is an innovative reference source for the latest academic material on how dietary nutrition can impact people’s lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting a range of topics, such as health preservation, functional foods, and herbal remedies, this publication is ideally designed for researchers, academics, students, policy makers, government officials, and technology developers.
Metabolomics in Food and Nutrition
Title | Metabolomics in Food and Nutrition PDF eBook |
Author | Bart C Weimer |
Publisher | Elsevier |
Pages | 262 |
Release | 2013-10-31 |
Genre | Technology & Engineering |
ISBN | 0857098810 |
Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained. Since the biochemical profile of food largely determines key food properties such as flavour and shelf life, the information gained using metabolomics-based methods will enable greater control of food quality and also help to determine the relationship between diet and health. Metabolomics in food and nutrition provides an overview of their current and potential use in the food industry.Part one reviews equipment, methods and data interpretation in metabolomics including the use of nuclear magnetic resonance (NMR), statistical methods in metabolomics, and metabolic reconstruction databases and their application to metabolomics research. Part two explores applications of metabolomics in humans, plants and food. Chapters discuss metabolomics in nutrition, human samples for health assessments, and current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications. Further chapters highlight metabolomic analysis of plants and crops, metabolomics for the safety assessment of genetically modified (GM) crops, and applications of metabolomics in food science including food composition and quality, sensory and nutritional attributes.With its distinguished editors and team of expert contributors, Metabolomics in food and nutrition is a technical resource for industrial researchers in the food and nutrition sectors interested in the potential of metabolomics methods and academics and postgraduate students working in the area. - Provides an overview of the current and potential future use of metabolomics in the food industry - Chapters focus on key applications and review the analytical methods used and the bioinformatics techniques involved in processing the results - Discusses metabolomics in nutrition, human samples for health assessments, and current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications
Understanding Food Systems
Title | Understanding Food Systems PDF eBook |
Author | Ruth MacDonald |
Publisher | Academic Press |
Pages | 373 |
Release | 2017-05-25 |
Genre | Technology & Engineering |
ISBN | 0128044853 |
Understanding Food Systems: Agriculture, Food Science, and Nutrition in the United States explores the complex and evolving system from which the United States gets its food. From farm, to home, and everything in-between, the authors use a scientific perspective that explains the fundamentals of agricultural production, food science, and human nutrition that will guide readers through the issues that shape our food system, including political, societal, environmental, economic, and ethical concerns. Presenting the role and impact of technology, from production to processing and safety, to cultural and consumer behavior perspectives, the book also explores the link between food systems and the history of nutrients and diet patterns, and how these influence disease occurrence. Current topics of concern and debate, including the correlations between food systems and diet-related diseases, such as obesity and diabetes are explored, as are the history and current status of food insecurity and accessibility. Throughout the text, readers are exposed to current topics that play important roles in personal food choices and how they influence components of the food system. Presents the evolution of the US food system, from historical beginnings, to current consumer and political roles and responsibilities Provides farm to fork insights on production and consumption practices in the United States Explores complex topics in call-out boxes throughout the text to help readers understand the various perspectives on controversial topics