Today’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect. Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.
From the Trade Paperback edition.
Journalist Murray Carpenter has been under the influence of a drug for nearly three decades. And he’s in good company, because chances are you’re hooked, too. Humans have used caffeine for thousands of years. A bitter white powder in its most essential form, a tablespoon of it would kill even the most habituated user. This addictive, largely unregulated substance is everywhere—in places you’d expect (like coffee and chocolate) and places you wouldn’t (like chewing gum and fruit juice), and Carpenter reveals its impact on soldiers, athletes, and even children. It can make you stronger, faster, and more alert, but it’s not perfect, and its role in health concerns like obesity and anxiety will surprise you.
Making stops at the coffee farms of central Guatemala, a synthetic caffeine factory in China, and an energy shot bottler in New Jersey, among numerous other locales around the globe, Caffeinated exposes the high-stakes but murky world of caffeine, drawing on cutting-edge science and larger-than-life characters to offer an unprecedented understanding of America’s favorite drug.
Flavor and the Information Age
Flavoring materials and flavor potentiators
Changes to food flavors during processing
Off-Flavors in foods
Performance of flavors during processing and storage
Applications of flavorings in processing
One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings.
Actively involved in flavor research for 35 years, author Gary Reineccius is an award-winning flavor chemist. Drawing on his years of academic and practical experience, he focuses on the technology of flavors and applications in processing to provide a complete overview of the field.
This book is a wide-ranging and interdisciplinary examinationand critique of meat consumption by humans, throughout theirevolution and around the world. Setting the scene with a chapter onmeat’s role in human evolution and its growing influenceduring the development of agricultural practices, the book goes onto examine modern production systems, their efficiencies, outputs,and impacts. The major global trends of meat consumption aredescribed in order to find out what part its consumption plays inchanging modern diets in countries around the world. The heart ofthe book addresses the consequences of the "massive carnivory" ofwestern diets, looking at the inefficiencies of production and atthe huge impacts on land, water, and the atmosphere. Health impactsare also covered, both positive and negative. In conclusion, theauthor looks forward at his vision of “rational meateating”, where environmental and health impacts are reduced,animals are treated more humanely, and alternative sources ofprotein make a higher contribution.
Should We Eat Meat? is not an ideological tract for oragainst carnivorousness but rather a careful evaluation of meat'sroles in human diets and the environmental and health consequencesof its production and consumption. It will be of interest to a widereadership including professionals and academics in food andagricultural production, human health and nutrition, environmentalscience, and regulatory and policy making bodies around theworld.
Ban trans-fats? Outlaw Happy Meals? Tax Twinkies? What's next? Affirmative action for cows?
A catastrophe is looming. Farmers are raping the land and torturing animals. Food is riddled with deadly pesticides, hormones and foreign DNA. Corporate farms are wallowing in government subsidies. Meat packers and fast food restaurants are exploiting workers and tainting the food supply. And Paula Deen has diabetes!
Something must be done. So says an emerging elite in this country who think they know exactly what we should grow, cook and eat. They are the food police.
Taking on the commandments and condescension the likes of Michael Pollan, Alice Waters, and Mark Bittman, The Food Police casts long overdue skepticism on fascist food snobbery, debunking the myths propagated by the food elite. You'll learn:
- Organic food is not necessarily healthier or tastier (and is certainly more expensive).
- Genetically modified foods haven't sickened a single person but they have made farmers more profitable and they do hold the promise of feeding impoverished Africans.
- Farm policies aren't making us fat.
- Voguish locavorism is not greener or better for the economy.
- Fat taxes won't slim our waists and "fixing" school lunch programs won't make our kids any smarter.
- Why the food police hypocritically believe an iPad is a technological marvel but food technology is an industrial evil
So before Big Brother and Animal Farm merge into a socialist nightmare, read The Food Police and let us as Americans celebrate what is good about our food system and take back our forks and foie gras before it's too late!
Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he didn't have a clue as to what most of the ingredients on the labels mean. So when his young daughter asked, Daddy, what's polysorbate 60?, he was at a loss and determined to find out.
From the phosphate mines in Idaho to the oil fields in China to the Hostess factories and their practices, Twinkie, Deconstructed demystifies some of the most common processed food ingredients, where they come from, how they are made, how they are used, and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder, all for the sake of creating a simple snack cake.
An insightful exploration of the modern food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter a food-grade equivalent of plaster of paris), this book is for you. Consequently, as Hostess plans to permanently close its doors in 2012, this book will provide a relevant guide into the practices of one of the biggest companies of all time.
The fifth edition is comprehensively reorganized, revised, and updated. Key highlights of this book include:A more intuitive organization Statistical methods adapted to suit a more basic consumer methodology Rearranged material to reflect advances in Internet testing New time-intensity testing methods New chapters on advanced sensory processes, quality control testing, advertising claims, and business challenges New material on mapping and sorting, graph theory, multidimensional scaling, and flash profiling techniques Explanations of theories of integrity, amplitude, and balance and blend Updated appendices for spectrum method scales Updated references
Sensory Evaluation Techniquesremains a relevant and flexible resource, providing how-to information for a wide variety of users in industry, government, and academia who need the most current information to conduct effective sensory evaluation and interpretations of results. It also supplies students with the necessary theoretical background in sensory evaluation methods, applications, and interpretations.
In Stolen Harvest: The Hijacking of the Global Food Supply, Shiva explores the devastating effects of commercial agriculture and genetic engineering on the food we eat, the farmers who grow it, and the soil that sustains it. This prescient critique and call to action covers some of the most pressing topics of this ongoing dialogue, from the destruction of local food cultures and the privatization of plant life, to unsustainable industrial fish farming and safety concerns about corporately engineered foods. The preeminent agricultural activist and scientist of a generation, Shiva implores the farmers and consumers of the world to make a united stand against the genetically modified crops and untenable farming practices that endanger the seeds and plants that give us life.
Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a Fuji apple differs from a Spartan? For most of us, this is a difficult task: flavor remains a vague, undeveloped concept that we don’t know enough about to describe—or appreciate—fully. In this delightful and compelling exploration of our most neglected sense, veteran science reporter Bob Holmes shows us just how much we’re missing.
Considering every angle of flavor from our neurobiology to the science and practice of modern food production, Holmes takes readers on a journey to uncover the broad range of factors that can affect our appreciation of a fine meal or an exceptional glass of wine. He peers over the shoulders of some of the most fascinating food professionals working today, from cutting-edge chefs to food engineers to mathematicians investigating the perfect combination of pizza toppings. He talks with flavor and olfactory scientists, who describe why two people can experience remarkably different sensations from the same morsel of food, and how something as seemingly unrelated as cultural heritage can actually impact our sense of smell.
Along the way, even more surprising facts are revealed: that cake tastes sweetest on white plates; that wine experts’ eyes can fool their noses; and even that language can affect our sense of taste. Flavor expands our curiosity and understanding of one of our most intimate sensations, while ultimately revealing how we can all sharpen our senses and our enjoyment of the things we taste.
Certain to fascinate everyone from gourmands and scientists to home cooks and their guests, Flavor will open your mind—and palette—to a vast, exciting sensory world.
· The average American carries a "body burden" of 700 synthetic chemicals;
· Chemicals in tap water can cause reproductive abnormalities and hermaphroditic birth;
· One study of lactating women found perchlorate (a toxic component of rocket fuel) in practically every mother's breast milk.
In the face of this national health crisis, Fitzgerald presents informed and practical suggestions for what we can do to turn the tide and live healthier lives.
From the Trade Paperback edition.
This book is an essential resource for manufacturers andusers of processed and analogue cheese products internationally;dairy scientists in industry and research; and advanced foodscience students with an interest in dairy science.
The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology.
Meat products handbook is a standard reference for R&D, quality and production managers in meat processing.A one volume reference on processed meat productsCombines detailed practical knowledge of processing and ingredients with scientific understandingA standard reference for research & development, quality and production managers in the meat industry
After an exploration of what the term ‘natural’ means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients.
With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients.Reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectorsExplores what the term ‘natural’ means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredientsExamines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients
Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work?
The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations.
The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience.
This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.
A dictionary of present-day cooking, Modern Gastronomy: A to Z puts equal emphasis on the nature of ingredients, their reactions, and the processes they undergo to create the final product. You can quickly look up and find, in plain language, everything you need to know about the science of cooking and the art of combining flavors and textures.
The first English translation of the bestselling Lexico Cientifico Gastronomico, this book’s lexical format provides, for each ingredient or term, a definition, the ingredient’s source, and suggestions for its use. A scientific exploration of the possibilities of food, this much-anticipated book includes a foreword by Harold McGee, author of On Food & Cooking and contributor to Nature, New York Times, Fine Cooking, and Physics Today. It is this rigorous scientific viewpoint that sets the book apart, enabling you to develop processes, tastes, and textures that give your new products a competitive edge.
New to this edition are expanded coverage on micro-oxidation and the cool prefermentative maceration of red grapes; the nature of the weak fixation of aromatic compounds in wine – and the significance of their release upon bottle opening; new insights into flavor modification post bottle; the shelf-life of wine as part of wine aging; and winery wastewater management. Updated topics include precision viticulture, including GPS potentialities, organic matter in soil, grapevine pests and disease, and the history of wine production technology.
This book is a valuable resource for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists.
New to this edition:
Expanded coverage of micro-oxidation and the cool prefermentative maceration of red grapesThe nature of the weak fixation of aromatic compounds in wine – and the significance of their release upon bottle openingNew insights into flavor modification post bottleShelf-life of wine as part of wine agingWinery wastewater management
Updated topics including:
Precision viticulture, including GPS potentialitiesOrganic matter in soilGrapevine pests and diseaseHistory of wine production technology
Thoroughly revised to reflect the most resent research findings, Fatty Acids in Foods and their Health Implications, Third Edition retains the highly detailed, authoritative quality of the previous editions to present the current knowledge of fatty acids in food and food products and reveal diverse health implications. This edition includes eight entirely new chapters covering fatty acids in fermented foods, the effects of heating and frying on oils, the significance of dietary ?-linolenate in biological systems and inflammation, biological effects of conjugated linoleic acid and alpha-linolenic acid, and the role of fatty acids in food intake and energy homeostasis, as well as cognition, behavior, brain development, and mood disease. Several chapters underwent complete rewrites in light of new research on fatty acids in meat, meat products, and milk fat; fatty acid metabolism; eicosanoids; fatty acids and aging; and fatty acids and visual dysfunction.
The most complete resource available on fatty acids and their biological effects, Fatty Acids in Foods and their Health Implications, Third Edition provides state-of-the-science information from all corners of nutritional and biomedical research.
Authored by a 20-year food management specialist, Food Industry Quality Control Systems is the only single-source summary of basic quality control program requirements. With an emphasis on top-down management commitment, this book demonstrates the complete information collection process and essential program elements, including pest control, lot coding, organizational charts, specifications, supplier certification, and sanitation programs. This valuable reference devotes an entire chapter to each of the program areas discussed for enhanced understanding of each. Additionally, it outlines a variety of sub-programs and functions, including HACCP, a seven-principle framework that assists food manufacturers in ensuring comprehensive and sustainable food safety.
This example-filled resource helps industry decision-makers answer these key questions:
What will management’s commitment to quality be? Will top management provide the personnel and resources to create and maintain a thorough quality control program? Who will run the quality program, and what will the reporting structure be? Where will ideas regarding quality come from?
This book is a springboard for food industry professionals to start their own quality protection program while adhering to federal, state, and local regulations. It is a clear and concise knowledge base that food safety and quality managers truly cannot afford to be without. Readers can visit the CRC website to download supporting programs in a "plug-and-play" format and adaptable forms with specific examples and resources that enable companies to customize forms to fit their own needs.
The book offers a broad spectrum of topics trending in the food industry, such as pharmaceutical, biomedical, and antimicrobial approaches in food, highlighting current concerns regarding safety, regulations, and the restricted use of nanomaterials.Includes how nanobiosensors are useful for the detection of foodborne pathogensDiscusses applications of nanotechnology from flavor and nutrition, to stability and safety in packagingIncludes nano and microencapsulation, nanoemulsions, nanosensors, and nano delivery systemsIdentifies practical applications of nanoscience for use in industry today
Edited by Lynnette R. Ferguson, a well-known and internationally respected researcher, the book covers a wide range of issues, from the purely scientific to ethical, consumer-driven, and public health aspects. It takes a close look at gene–diet interactions and explores the ways in which studies on nutrigenomics and nutrigenetics can help modulate disease risk in cardiovascular disease, obesity, diabetes, and inflammatory bowel disease. Topics include regulatory challenges, genetic testing for consumers, data mining, transcriptomic analysis, and the role of science and health professionals in the commercialization of nutrigenomics and nutrigenetics. The book also examines industry–academia partnerships as a nexus between the science and its commercialization by the food industry. These partnerships will be an important determinant of what value the technologies bring, not only to the market but to the wider health and well-being of society.
Exploring how nutrigenomics and nutrigenetics can help modulate disease risk, this timely book brings together stimulating, well-thought-out perspectives from established and emerging researchers. It provides valuable information on a subject that is becoming increasingly important for nutritionists, dieticians, and clinical professionals, as well as for the food industry and research community.
The book addresses the principles of cleaning operations, watersupply issues and the science of detergents and disinfectants.Aspects of equipment design relevant to ease of cleaning arecovered in a special chapter, as is the assessment of cleaningefficiency and the management of cleaning operations. This thirdedition features for the first time a chapter on membrane cleaning- a relatively new area requiring very specialised cleaningproducts and procedures. Useful data on fluid flow dynamics andlaboratory test methods are also included in separatechapters.
Authors have been selected from within industry, alliedsuppliers and academia to provide a balanced, leading edgeassessment of the subject matter. Cleaning-in-Place is directed atdairy scientists and technologists in industry and academia,general food scientists and food technologists, foodmicrobiologists and equipment manufacturers.
General chapters on carbohydrates, hydrocolloids and associated rheology, interactions of galactomannans, and derivatization of polysaccharides A brief history of each product gum, cultivation of the plant sources, seed, habitat, chemical structure, functional properties, manufacturing processes, and applications Special focus on the most representative galactomannans: guar and locust bean gums
An in-depth compilation of industrial galactomannans information, this book is designed for the manufacturers, traders, and end users of galactomannans, as well as technologists in polysaccharides-related industries and scientists and academics interested in carbohydrates.
This book provides essential guidance for small to mid-sized businesses on how to design, implement, and maintain a world-class Food Safety Plan that conforms to FSMA regulations. With practical and up-to-date advice, the author offers a straight forward approach for readers to successfully migrate into FSMA. The inclusion of fully developed Food Safety Plans as well as examples of hazards and preventative controls make this a must-read not only for those that are new to the regulations, but also those with a plan already in place.
FSMA and Food Safety Systems: A Guide to Understanding and Implementing the Rules is an indispensable resource for all those managing the manufacture of FDA regulated products, food safety regulators and educators, as well as scientists and students of food science and technology.
Generating and analyzing data that summarize dietary intake and its association with disease are valuable tasks in treating disease and developing disease prevention strategies. Well-founded medical nutrition therapies can minimize disease development and related complications. Providing scientifically sound, creative, and effective nutrition interventions is both challenging and rewarding.Two new chapters on metabolomics and translational research, which have come to be used in nutrition research in recent years. The new areas of study are discussed with the perspective that the application of the scientific method is by definition an evolutionary process.A new chapter on Genetics and Diabetes which reviews the latest research on causal genetic variants and biological mechanisms responsible for the disease, and explores potential interactions with environmental factors such as diet and lifestyle. Includes all major "omics" – the exposome, metabolomics, genomics, and the gut microbiome.Expands the microbiota portions to reflect complexity of diet on gut microbial ecology, metabolism and health
Particular attention is given to theoretical and practical hop production problems from the perspective of biology, chemistry, and economics, the ultimate objective of the book being high-quality hop raw materials for the brewing industries.
The book is intended for hop growers, traders, brewing specialists, agricultural colleges, hop research and brewing industry institutes.
Beet-Sugar Handbook is a practical and concise reference fortechnologists, chemists, farmers, and research personnel involvedwith the beet-sugar industry. It covers:
* Basics of beet-sugar technology
* Sugarbeet farming
* Sugarbeet processing
* Laboratory methods of analysis
The book also includes technologies that improve the operation andprofitability of the beet-sugar factories, such as:
* Juice-softening process
* Molasses-softening process
* Molasses-desugaring process
* Refining cane-raw sugar in a beet-sugar factory
The book ends with a review of the following:
* Environmental concerns of a beet-sugar factory
* Basics of science related to sugar technology
* Related tables for use in calculations
Written in a conversational, engaging style, the book is userfriendly and practical in its presentation of relevant scientificand mathematical concepts for readers without a significantbackground in these areas. For ease of use, the book highlightsimportant notes, defines technical terms, and presents units inboth metric and British systems. Operating problem-solving relatedto all stations of sugarbeet processing, frequent practicalexamples, and given material/energy balances are other specialfeatures of this book.
In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you’d be surprised to learn that you’ve just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry.
Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don’t realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there’s been an insidious mission creep: because the military enlisted industry—huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever—to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless.
Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops.
What is the effect of such a diet, eaten—as it is by soldiers and most consumers—day in and day out, year after year? We don’t really know. We’re the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens.
From the Hardcover edition.
Drawing from the editors' expertise in nutrition and immunology as well as a prestigious panel of premier international researchers, Spirulina in Human Nutrition and Health provides the first complete compilation of the wealth of experimental data in a single accessible resource. Beginning with an introduction to the history and features of the plant itself, the book goes into great detail regarding its cultivation, handling, storage, and packaging, as well as applicable regulatory acts and organizations. It supplies explanations and reviews of studies involving Spirulina's use as a therapeutic food product and discusses its anti-oxidant profile and antioxidative and hepatoprotective properties. The book considers peer-reviewed studies on spirulina's effects on immunity, NK activation, and antibody production and highlights its role as an antibacterial and antiviral agent. The final chapters look at neurobiology and spirulina's effect on aging as well as potential interactions with pharmaceuticals or other bioavailable compounds.
Extensively detailed and heavily referenced, Spirulina in Human Nutrition and Health is the definitive work on this highly nutritious food source.
These concepts are put to use to understand plant-environment interactions including canopy dynamics, yield formation, and fruit composition, and concludes with an introduction to stress physiology, including water stress (drought and flooding), nutrient deficiency and excess, extreme temperatures (heat and cold), and the impact and response to of other organisms.
Based on the author’s years of teaching grapevine anatomy as well as his research experience with grapevines and practical experience growing grapes, this book provides an important guide to understanding the entire plant.Chapter 7 broken into two chapters, now "Environmental Constraints and Stress Physiology and Chapter 8 "Living with Other Organisms" to better reflect specific concepts Integration of new research results including: Latest research on implementing drip irrigation to maximize sugar accumulation within grapes Effect of drought stress on grapevine’s hydraulic system and options for optimum plant maintenance in drought conditions The recently discovered plant hormone – strigolactones – and their contribution of apical dominance that has suddenly outdated dogma on apical dominance control Chapter summaries added Key literature references missed in the first edition as well as references to research completed since the 1e publication will be added
Presenting the general principles of toxicology, this authoritative reference enhances the understanding of foodborne intoxications, infections, and diseases linked to foods. This in-depth study establishes a solid background in the principles and prevention of foodborne disease and the regulation of food safety.
NEW TO THIS EDITION:
*Includes approximately 30% new material
*Substantial updates have been made to chapters on vitamins A, C, E, K, folate, and the quasi-vitamins
*Provides checklists of systems affected by vitamin deficiencies and food sources of vitamins
*Key concepts, learning objectives, vocabulary,case studies, study questions and additional reading lists are included making this ideally suited for students
* Thoroughly updated with important recent research results, including citations to key reports, many added tables and several new figures.
*Addition of Health and Nutrition Examination Survey (HANES III) data
*Updated Dietary Reference Values
Authored in a straightforward style and with color images throughout, this book explores the cellular science behind fitness, protein synthesis, and healthy living. With it you will learn the most recent and important discoveries in the relationships between physical fitness, nutrition, weight loss, and weight management. It provides key information on the body’s mitochondrial processes and their role in aging, along with well-informed discussions on general nutrition, sports nutrition, exercise physiology, how to enhance athletic performance, and how exercise strengthens the mind.
Whether you are interested in how to eat healthy, train for your first (or next) marathon, take your fitness to the next level, find the best super foods, or simply want to improve your vitality through healthy, doable practices, this book will help you on your journey regardless of age or fitness level.Presents the connection between exercise, nutrition, and physiology in a way that is ideal for both experienced athletes and newcomersProvides the scientific basis for mitochondrial functions and their relationship to fitness, protein synthesis, quality of life, and the aging processSynthesizes the latest research on nutrition, sports nutrition, super foods, and the brain/body connection Co-Authored by legendary cyclist Greg LeMond, who illustrates key points using his own athletic journey
This single-authored textbook lays the foundation for subsequent chapters by first addressing the importance of cereals for mankind, the comparative chemical and physical grain properties of the various types of cereal grains, the morphology and grain anatomy of caryopses, and the physiology of fertilization, grain development, and germination. The book then covers grain storage, pest control, industrial dry milling, wet milling, and both dry and fresh masa industries. A discussion of processing, quality control, and the role of cereals in human and animal nutrition rounds out the book’s complete coverage.
Each chapter includes a set of up-to-date references along with selected questions to bolster comprehension of the discussed concepts. The book also contains a glossary of 600 scientific and technical terms to aid in the understanding of words used throughout the text. Cereal Grains: Properties, Processing, and Nutritional Attributes was designed especially for students and lecturers, but it is also helpful as a guide for scientists, food product developers, and nutritionists working to stay ahead of the curve.
Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in universities and research institutions.
Highlights in the Second Edition include:
Original chapters revised and updated with the latest developments New section on Emerging Technologies in Food Freezing, with chapters on ultrasound accelerated freezing, high-pressure shift freezing, electrostatic field-assisted food freezing, and antifreeze proteins New section on Trends in Frozen Food Packaging, with chapters on active packaging, intelligent packaging, vacuum packaging, and edible coatings and films and their applications on frozen foods
This volume continues the tradition of the benchmark first edition, capturing the latest developments on the cutting edge of frozen food science. In addition to updated coverage of quality and safety issues and monitoring and measuring techniques, it highlights emerging technologies and trends, all in the format that made the previous edition so popular. It offers the tools needed to develop new and better products, keeping up with consumer demand for safe and convenient frozen foods.
With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train tasters, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine.Contains revised and updated coverage, notably on the physiology and neurology of taste and odor perceptionIncludes expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting, wine language, the origins of wine quality, and food and wine combinationProvides a flow chart of wine tasting steps and production proceduresPresents practical details on wine storage and the problems that can occur both during and following bottle opening
The chapters address testing for and control of microorganisms in food manufacturing, including recent challenges in the industry due to pathogens such as Listeria monocytogenes. They also offer discussions on biofilms, regulatory requirements from the European Union, allergens, sanitary facility design, and describe proven best practices for sanitation as well as current sanitary requirements and regulatory changes from the FDA and USDA. In addition, the author presents methods for verifying sanitation.
The final chapters identify good manufacturing practices for employees and present a comprehensive pest management plan, including control measures and chemical interventions. The book concludes with strategies for preventing chemical and physical food safety hazards. This reference provides a practical perspective for implementing food plant sanitation and safety processes. The author has included, wherever possible, examples of procedures, forms, and documents to help novice food safety and quality professionals develop effective food safety systems.
The book is a comprehensive resource that combines a scientific and hands-on approach that is useful not only to those in the industry, but also students of meat science. The purpose of the book is to give clear and helpful guidelines to professionals within the meat-processing industry, such as technical, production, operations, process improvement, quality control, and research and development managers.Provides food safety summaries at the end of each chapterIncludes detailed information on the composition and function of raw meat, additives, and technologiesPresents recipes on how salami is produced by linking theory and science with the process of making salami Describes how to avoid faulty products and control food safety, etc.
This book was written to help researchers from different fields to analyze their data and make valid decisions. The development of modern statistical packages makes the analysis of data easier than before. The book focuses on the application of statistics and correct methods for the analysis and interpretation of data. R statistical software is used throughout the book to analyze the data.Contains numerous step-by-step tutorials help the reader to learn quicklyCovers the theory and application of the statistical techniques Shows how to analyze data using R softwareProvides R scripts for all examples and figures
Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data.
Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.
- Prepares students for both the practical synoptic assignment and the external written exam with practice questions and highly illustrated step-by-step breakdowns of key techniques
- Includes classic dishes as well as the latest methods used in real Michelin-starred kitchens
- Fully up-to-date information on health and safety practice and nutritional data
- Includes professional tips on preparation and presentation
Includes creative ways to vary dishes, including cheaper alternatives to more expensive ingredients
It describes various developments that have taken place in the last decade with respect to identifying and altering the function of ripening-related genes. Taking clues from studies in grape and tomato as model fruits, the book reviews a few case studies and gives you a detailed account of molecular regulation of fruit ripening, and signal transduction and internal atmospheres in relation to fruit ripening. It also presents an overview of methods utilized in fruit proteomics, as well as a global proteome and systems biology analysis of fruits during ripening, and discusses the basics of dormancy, its molecular and physiological basis, and methods to break the dormancy.
The book provides an overview of the most important metabolic pathways and genes that control volatile biosynthesis in model fruits, including tropical, subtropical, and temperate fruits, with a special emphasis on fruit ripening and the role of ethylene during this process. It presents a brief description of the composition of volatiles in various fruit species and addresses the influences of preharvest factors and postharvest technologies on fruit aroma, basic mechanisms responsible for postharvest flavor change in fresh produce, and the potential impacts of various postharvest technologies on flavor.
Explores Empirical and Theoretical Prediction Models
The book clearly defines the terminology and elucidates the theory behind the measurement techniques, including applications and limitations of each method. It includes data on sources of error in measurement techniques and experimental data from the literature in graphical or tabular form. The volume also elucidates empirical and theoretical prediction models for different foods with processing conditions, descriptions of the applications of the properties, and coverage of where and how to use the data and models in food processing.
User-Friendly Format Puts the Latest Information within Easy Reach
Still under the aegis of Shafir Rahman, the new edition is now an edited volume, benefitting from the input and expertise of numerous contributors spanning both the globe and the many disciplines that influence the field. Presented in a user-friendly format, the second edition remains the definitive, and arguably the only, source for data on physical, thermal, thermodynamic, structural, and acoustic properties of foods.
The book covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries and their influence on smallholder farmers. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments with a focus on cocoa bean composition, genotypic variations and their influence on quality, post-harvest pre-treatments, fermentation techniques, drying, storage and transportation.
The author provides details on cocoa fermentation processes as well as the biochemical and microbiological changes involved and how they influence flavour. He also addresses cocoa trading systems, bean selection and quality criteria, as well as industrial processing of fermented and dried cocoa beans into liquor, cake, butter and powder. The book examines the general principles of chocolate manufacture, detailing the various stages of the processes involved, the factors that influence the quality characteristics and strategies to avoid post-processing quality defects. This volume presents innovative techniques for sustainability and traceability in high-quality cocoa production and explores new product development with potential for cost reduction as well as improved cocoa bean and chocolate product quality.
Proven Approaches from Industry Experts
The book introduces The Success Equation based on the interrelationship of the key tasks critical to defining and executing for new product success. The sections that follow highlight the importance of every task and the impact of each disciplines’ contribution throughout the process in optimizing the success of the product. The book explores integration of all parts, from defining consumer needs and food concept to understanding the importance of positioning, packaging and trade, to the technology and manufacturing required to accurately meet these needs. The Success Equation encompasses the elements that not only dramatically increase a product’s success, but also make that success increasingly sustainable.
Combines Solid Theory with Actual Marketing Practice
The text blends academic, ivory tower research with the experiences of seasoned, real market practitioners, which when combined, provide the tools for successful new product innovation. The concise, hands-on information includes advanced and emerging innovations in management, marketing, technology, strategy, consumer research and sales. The integrated coverage provides a complete picture of the expertise and knowledge needed to leverage new product development into commercial success.
Multiple chapters describe coffee's positive impact on healthand various diseases: type 2 diabetes; neurodegenerative diseases(Parkinson's and Alzheimer's); cancer (prostate, bladder,pancreatic, breast, ovarian, colon and colorectal); cardiovascularhealth; and liver health. Coffee's positive effects on mood,suicide rate and cognitive performance are addressed as are thenegative health impacts of coffee on pregnancy, insulinsensitivity, dehydration, gastric irritation, anxiety, andwithdrawal syndrome issues.
Written by many of the top researchers in the world, Coffee:Emerging Health Benefits and Disease Prevention is a must-havereference for food professionals in academia, industry, andgovernmental and regulatory agencies whose work involvescoffee.
Revised and expanded, this new edition adds the most up-to-date information on the science of surimi and surimi seafood, with an increase from 17 to 23 chapters coauthored by 63 scientists and industry leaders. Presenting broader, more in-depth content, highlights include historical reviews of the surimi technology and industry, comminution technology and application, coproduct utilization, and nutrition and health benefits. The text examines topics related to surimi and fish proteins, including gelation chemistry, proteolytic enzymes, and stabilization of proteins.
This edition covers the production of various surimi seafood products: seafood paste, crabsticks, kamaboko, chikuwa, tempura, fish balls, and fish sausage. It discusses quality and production aspects, such as waste management, microbiology and pasteurization, ingredient technology, color measurement and colorants, seafood flavors, and sensory science applications. It also contains a chapter on research and development that can serve as a tool for insights on new product development.