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Author: Eckart Woertz
Publisher: Oxford University Press
ISBN: 0199659486
Category : Business & Economics
Languages : en
Pages : 346
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Book Description
"In Oil for Food, Eckart Woertz analyzes the geopolitical implications behind the current investment drive of Arab Gulf countries in food insecure countries like Sudan or Pakistan. Having lived in Dubai for seven years, and drawing on extensive archival sources and interviews, he gives the inside story of how regional food security concerns have developed historically, how domestic agro-lobbies shape policy making, and how the failed attempt to develop Sudan as an Arab bread-basket in the 1970s carries important lessons for today's investments drive." --
Author: Eckart Woertz
Publisher: Oxford University Press
ISBN: 0199659486
Category : Business & Economics
Languages : en
Pages : 346
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Book Description
"In Oil for Food, Eckart Woertz analyzes the geopolitical implications behind the current investment drive of Arab Gulf countries in food insecure countries like Sudan or Pakistan. Having lived in Dubai for seven years, and drawing on extensive archival sources and interviews, he gives the inside story of how regional food security concerns have developed historically, how domestic agro-lobbies shape policy making, and how the failed attempt to develop Sudan as an Arab bread-basket in the 1970s carries important lessons for today's investments drive." --
Author: Geoff Talbot
Publisher: Woodhead Publishing
ISBN: 1782423974
Category : Technology & Engineering
Languages : en
Pages : 382
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Book Description
Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in "clean label functional foods and the emerging markets in "free-from and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists. - Authored by an industry expert with 35 years of experience working for Unilever and Loders Croklaan - Broad coverage encompasses tropical exotic oils, tree nut oils, algal oils, GM vegetable oils, and more - Addresses growing application areas including nutraceuticals, infant formula, and ice cream and confectionery
Author: Min Hu
Publisher: Elsevier
ISBN: 163067057X
Category : Technology & Engineering
Languages : en
Pages : 582
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Book Description
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food. - Focuses on the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industries - Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food - Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins - Directed mainly toward readers working in the food and pet food industries
Author: Victor R Preedy
Publisher: Academic Press
ISBN: 012416644X
Category : Technology & Engineering
Languages : en
Pages : 932
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Book Description
Essential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils. This book provides an authoritative synopsis of many of the complex features of the essential oils as applied to food science, ranging from production and harvesting, to the anti-spoilage properties of individual components. It embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils. With more than 100 chapters in parts two and three, users will find valuable sections on botanical aspects, usage and applications, and a section on applications in food science that emphasizes the fact that essential oils are frequently used to impart flavor and aroma. However, more recently, their use as anti-spoilage agents has been extensively researched. - Explains how essential oils can be used to improve safety, flavor, and function - Embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils - Provides exceptional range of information, from general use insights to specific use and application information, along with geographically specific information - Examines traditional and evidence-based uses - Includes methods and examples of investigation and application
Author: Dale Allen Pfeiffer
Publisher: New Society Publishers
ISBN: 1550923765
Category : Technology & Engineering
Languages : en
Pages : 145
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Book Description
A shocking outline of the interlinked crises in energy and agriculture — and appropriate responses The miracle of the Green Revolution was made possible by cheap fossil fuels to supply crops with artificial fertilizer, pesticides, and irrigation. Estimates of the net energy balance of agriculture in the US show that ten calories of hydrocarbon energy are required to produce one calorie of food. Such an imbalance cannot continue in a world of diminishing hydrocarbon resources. Eating Fossil Fuels examines the interlinked crises of energy and agriculture and highlights some startling findings: The world-wide expansion of agriculture has appropriated fully 40% of the photosynthetic capability of this planet. The Green Revolution provided abundant food sources for many, resulting in a population explosion well in excess of the planet's carrying capacity. Studies suggest that without fossil fuel based agriculture, the US could only sustain about two thirds of its present population. For the planet as a whole, the sustainable number is estimated to be about two billion. Concluding that the effect of energy depletion will be disastrous without a transition to a sustainable, relocalized agriculture, the book draws on the experiences of North Korea and Cuba to demonstrate stories of failure and success in the transition to non-hydrocarbon-based agriculture. It urges strong grassroots activism for sustainable, localized agriculture and a natural shrinking of the world's population. Dale Allen Pfeiffer is a novelist, freelance journalist and geologist who has been writing about energy depletion for a decade. The author of The End of the Oil Age, he is also widely known for his web project: www.survivingpeakoil.com.
Author:
Publisher:
ISBN:
Category : Oil industries
Languages : en
Pages : 60
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Book Description
Author: Frank D. Gunstone
Publisher: CRC Press
ISBN: 9780849328169
Category : Technology & Engineering
Languages : en
Pages : 360
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Book Description
Vegetable Oils in Food Technology focuses on the major sources of lipids and the micronutrients that they contain. The book provides accessible, concentrated information on the composition, properties, and uses of the vegetable oils commonly found in the food industry. It includes modifications of these oils that are commercially available by means of partial hydrogenation, fractionation, and seed breeding. The major food uses are linked, wherever possible, to the composition and properties of the oils.
Author: Larry Olmsted
Publisher: Algonquin Books
ISBN: 1616207418
Category : Business & Economics
Languages : en
Pages : 353
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Book Description
“Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series “The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.
Author: Frank Gunstone
Publisher: Wiley-Blackwell
ISBN: 9781405171212
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
Oils and fats are almost ubiquitous in food processing – whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary, they remain an essential part of the human diet. However, it is increasingly apparent that both the quantity and the quality of the fat consumed are vital to achieving a balanced diet. Health concerns regarding high-fat diets continue to have a high profile, and still represent a pressing issue for food manufacturers. This volume provides a concise and easy-to-use reference on the nature of oils and fats for those working in the food industry and for those in the media seeking to advise the public on consumption. Written in a style that makes the concepts and information contained easily accessible, and using a minimum of chemical structures, the nature and composition of the constituents of oils and fats are explained. The major sources of food lipids (vegetable and animal fats) are outlined, along with their physical characteristics. The book also focuses on the current main concerns of the food industry regarding oils and fats use, including: the nutritional properties of fats and oils and their various components; links between chemical structure and physiological properties; and the role of lipids in some of the more important disease conditions such as obesity, diabetes, coronary heart disease and cancer. The final chapter is devoted to a description of the most common food uses of oils and fats. The book will be of interest to food industry professionals, students or others who require a working knowledge of oils and fats in the food industry.
Author: JEFFREY MEYER
Publisher: Public Affairs
ISBN: 1586484729
Category : History
Languages : en
Pages : 322
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Book Description
The book about the definitive report on the oil-for-food scandal, with an introduction by former U.S. Federal Reserve Chairman Paul Volcker
