Author: D. Julian McClements
Publisher: Elsevier
ISBN: 1845696603
Category : Technology & Engineering
Languages : en
Pages : 744
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Book Description
The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas. Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered. With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications. Reviews digestion and absorption of food components including oral physiology and gut microbial ecology Evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods Investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309037980
Category : Medical
Languages : en
Pages : 384
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Book Description
This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Department Operations, Research, and Foreign Agriculture
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 202
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Book Description
Abstract: This hearing reviews the findings of a National Academy of Sciences report entitled "Designing foods." Recommendations made by the report are commented upon by government officials, consumer advocates, and food industry representatives. The report's conclusions include lowering the fat and cholesteral level of the typical American diet and improving food labeling practices so that consumers may make nutritionally informed decisions when pruchasing food.
Author: Wided Batat
Publisher: Springer Nature
ISBN: 3030542963
Category : Business & Economics
Languages : en
Pages : 299
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Book Description
How can we design innovative food experiences that enhance food pleasure and consumer well-being? Through a wide variety of empirical, methodological, and theoretical contributions, which examine the art of designing innovative food experiences, this edited book explores the relationship between design thinking, food experience, and food well-being. While many aspects of food innovation are focused on products' features, in this book, design thinking follows an experiential perspective to create a new food innovation design logic that integrates two aspects: consumer food well-being and the experiential pleasure of food. It integrates a holistic perspective to understand how designing innovative food experiences, instead of food products, can promote healthy and pleasurable eating behaviors among consumers and help them achieve their food well-being. Invaluable for scholars, food industry professionals, design thinkers, students, and amateurs alike, this book will define the field of food innovation for years to come.
Author: Gregory E. Pence
Publisher: Rowman & Littlefield
ISBN: 9780742508392
Category : Science
Languages : en
Pages : 266
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Book Description
The phrase genetically modified food conjures images of apples with eyeballs and tomatoes with toes. But the true story behind this technology is much more complex that anyone may realize. Join Pence's investigation of this latest public issue and take a front-row seat at what will surely become the hottest debate since human cloning.
Author: Caroline Brand
Publisher: Springer
ISBN: 3030139581
Category : Technology & Engineering
Languages : en
Pages : 142
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Book Description
This Open Access book is for scientists and experts who work on urban food policies. It provides a conceptual framework for understanding the urban food system sustainability and how it can be tackled by local governments. Written by a collective of researchers, this book describes the existing conceptual frameworks for an analysis of urban food policies, at the crossroads of the concepts of food system and sustainable city. It provides a basis for identifying research questions related to urban local government initiatives in the North and South. It is the result of work carried out within Agropolis International within the framework of the Sustainable Urban Food Systems program and an action research carried out in support of Montpellier Méditerranée Métropole for the construction of its agroecological and food policy.
Author: Israel Goldberg
Publisher: Springer Science & Business Media
ISBN: 9780834216884
Category : Business & Economics
Languages : en
Pages : 600
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Book Description
Author: Ricardo Bonacho
Publisher: CRC Press
ISBN: 1351271954
Category : Technology & Engineering
Languages : en
Pages : 174
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Book Description
FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design, making a significant contribution to further development of these fields. Accordingly, it covers a broad variety of topics from Designing for/with Food, Educating People on Food, Experiencing Food and other Food for Thought.
Author: Marina O'Connell
Publisher:
ISBN: 9781912480548
Category : Organic farming
Languages : en
Pages : 0
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Book Description
A toolkit of 6 regenerative food growing systems which have been tried and tested. These can help farmers and growers transform industrial food production systems into resilient, biodiverse, carbon negative, productive farms and bring about an agroecological revolution. Farms and garden design for growing healthy food from living soil in low input ......
Author: Brian Wansink
Publisher: Hay House, Inc
ISBN: 1781807671
Category : Health & Fitness
Languages : en
Pages : 288
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Book Description
In this paradigm-shattering book, leading behavioural economist and food psychologist Brian Wansink - dubbed the 'Sherlock Holmes of food' and the 'wizard of why' - offers a radical new philosophy for weight loss. The answer isn't to tell people what to do: it's to set up their living environments so that they will naturally lose weight. Using cutting-edge, never-before-seen research from his acclaimed Food and Brand Lab at Cornell University, Wansink reveals how innovative and inexpensive design changes - from home kitchens to restaurants, from grocery stores to schools and workplaces - can make it mindlessly easy for people to eat healthier and make it more profitable for the companies who sell the food. In Slim by Design, Wansink argues that the easiest, quickest and most natural way to reverse weight gain is to work with human nature, not against it. He demonstrates how schools can nudge kids to take an apple instead of a cookie, how restaurants can increase profits by selling half-size portions, how supermarkets can double the amount of fruits and vegetables they sell, and how anyone can cut plate refills at home by more than a third. Interweaving drawings, charts, floor plans and scorecards with new scientific studies and compelling insights that will make you view your surroundings in an entirely fresh way, this entertaining, eye-opening book offers practical solutions for changing your everyday environment to make you, your family and even your community slim by design.
