The Handbook of Food Research PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Handbook of Food Research PDF full book. Access full book title The Handbook of Food Research by Anne Murcott. Download full books in PDF and EPUB format.
Author: Anne Murcott
Publisher: A&C Black
ISBN: 1847889166
Category : Social Science
Languages : en
Pages : 681
Get Book Here
Book Description
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.
Author: Anne Murcott
Publisher: A&C Black
ISBN: 1847889166
Category : Social Science
Languages : en
Pages : 681
Get Book Here
Book Description
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.
Author: Monica Chavez-Gonzalez
Publisher: CRC Press
ISBN: 0429947186
Category : Science
Languages : en
Pages : 277
Get Book Here
Book Description
This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes 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 handbooks includes relevant information on the 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/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 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings, bioactive compounds, essential oils in active food packaging, food industrial wastes as raw material for nanostructure production, and more.
Author: Anne Murcott
Publisher: Bloomsbury Publishing
ISBN: 1472538986
Category : Social Science
Languages : en
Pages : 754
Get Book Here
Book Description
The last 20 years have seen a burgeoning of social scientific and historical research on food. The field has drawn in experts to investigate topics such as: the way globalisation affects the food supply; what cookery books can (and cannot) tell us; changing understandings of famine; the social meanings of meals - and many more. Now sufficiently extensive to require a critical overview, this is the first handbook of specially commissioned essays to provide a tour d'horizon of this broad range of topics and disciplines. The editors have enlisted eminent researchers across the social sciences to illustrate the debates, concepts and analytic approaches of this widely diverse and dynamic field. This volume will be essential reading, a ready-to-hand reference book surveying the state of the art for anyone involved in, and actively concerned about research on the social, political, economic, psychological, geographic and historical aspects of food. It will cater for all who need to be informed of research that has been done and that is being done.
Author: Fotis Spyropoulos
Publisher: Royal Society of Chemistry
ISBN: 1788019059
Category : Technology & Engineering
Languages : en
Pages : 516
Get Book Here
Book Description
The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.
Author: J. Klein
Publisher: Springer
ISBN: 1137326417
Category : Social Science
Languages : en
Pages : 330
Get Book Here
Book Description
With studies of China, India, West Africa, South America and Europe, this book provides a global perspective on food consumption in the modern world. Combing ethnographic, historical and comparative analyses, the volume celebrates the contributions of Jack Goody to the anthropology of food.
Author: Emma-Jayne Abbots
Publisher: Routledge
ISBN: 1134766033
Category : Science
Languages : en
Pages : 327
Get Book Here
Book Description
Why We Eat, How We Eat maps new terrains in thinking about relations between bodies and foods. With the central premise that food is both symbolic and material, the volume explores the intersections of current critical debates regarding how individuals eat and why they eat. Through a wide-ranging series of case studies it examines how foods and bodies both haphazardly encounter, and actively engage with, one another in ways that are simultaneously material, social, and political. The aim and uniqueness of this volume is therefore the creation of a multidisciplinary dialogue through which to produce new understandings of these encounters that may be invisible to more established paradigms. In so doing, Why We Eat, How We Eat concomitantly employs eating as a tool - a novel way of looking - while also drawing attention to the term 'eating' itself, and to the multiple ways in which it can be constituted. The volume asks what eating is - what it performs and silences, what it produces and destroys, and what it makes present and absent. It thereby traces the webs of relations and multiple scales in which eating bodies are entangled; in diverse and innovative ways, contributors demonstrate that eating draws into relationships people, places and objects that may never tangibly meet, and show how these relations are made and unmade with every mouthful. By illuminating these contemporary encounters, Why We Eat, How We Eat offers an empirically grounded richness that extends previous approaches to foods and bodies.
Author: J. Richard Blanchard
Publisher: Univ of California Press
ISBN: 0520350103
Category : Reference
Languages : en
Pages : 242
Get Book Here
Book Description
This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1958.
Author: Harald Ostvold
Publisher: Univ of California Press
ISBN:
Category :
Languages : en
Pages : 242
Get Book Here
Book Description
Author:
Publisher: Academic Press
ISBN: 0080567584
Category : Technology & Engineering
Languages : en
Pages : 411
Get Book Here
Book Description
Advances in Food Research
Author: Enrique Ortega-Rivas
Publisher: CRC Press
ISBN: 1420061151
Category : Social Science
Languages : en
Pages : 596
Get Book Here
Book Description
Covers a Host of Groundbreaking TechniquesThermal processing is known to effectively control microbial populations in food, but the procedure also has a downsideit can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three dec
