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Nutrition Research Methodologies
A new book in the acclaimed Nutrition Society Textbook Series, Nutrition Research Methodologies addresses the rapidly advancing field of nutrition research. It covers the diverse methodologies required for robust nutritional research to ensure thorough understanding of key concepts, both for students at undergraduate and postgraduate levels and for scientists working in nutrition research. Combining theory with practical application, Nutrition Research Methodologies addresses both traditional research methods and new technologies, and focuses on a range of complex topics, including energy compensation, nutrient-gene interactions and metabolic adaptation. It also considers statistical issues ...
Novel Food Packaging Techniques
Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends.Part one discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation. It also covers the use of intelligent systems such as time-temperature and freshness indicators to assess food quality. Part two reviews developments in modified atmosphere packaging (MAP) and its role in enhancing product s...
Food, People and Society
A unique insight into the decision-making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from different disciplines in order to address the fundamental issues related to predicting food choice, consumer behavior and societal trust in quality and safety regulatory systems. The importance of the social and psychological context and the cross-cultural differences and how they influence food choice are also covered in great detail.
The Organisation of Crime and Harm in the Construction Industry
Drawing on empirical work and secondary analysis from the UK and Finnish construction industries, this book contributes a deep-rooted analysis of construction industry harms that originate from corporate-industrialstate processes. The UK context arguably represents a classic ‘neoliberal’ system categorised by privatisation of services and minimal regulation, whereas Finland broadly provides a ‘social democratic’ alternative with its relatively strong national regulation and public sector oversight of industry. These concepts interlink strongly with the notion of state-corporate crime, since this perspective shifts attention away from individualistic explanations for crime and harm to...
The Class Politics of Law
For nearly fifty years, Professor Harry Glasbeek has been at the forefront of legal scholars and public intellectuals challenging assumptions and understandings about the injustices embedded in the economic, social, political and legal orders of Western capitalist democracies. His writings and teachings have influenced generations of law students, academics and activists. The Class Politics of Law brings together eleven incisive contributions from pre-eminent scholars across several disciplines activated by the same desire for democracy and justice that Glasbeek advances, showing how capitalism shapes the law and how the law protects capitalism. This collection foregrounds a class analysis of the law’s responses to corporate killing, workplace violence, surveillance, worker resistance and income inequality, among other issues.
Textural Characteristics of World Foods
A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines,...
Improving the Health-Promoting Properties of Fruit and Vegetable Products
Consumers are advised to increase fruit and vegetable consumption, but the health effects of increased intake are not fully understood. This important collection brings together information on the health-promoting properties of fruit and vegetables.Introductory chapters provide an overview of fruit and vegetable bioactives and consumer attitudes towards fruit and vegetables. Part two discusses the health effects of fruit and vegetables in relation to specific diseases, including cancer, cardiovascular disease, diabetes, obesity and neurodegenerative diseases. The focus in Part three is on understanding fruit and vegetable phytochemicals. Chapters cover physiological and ecological functions ...
Human-Computer Interaction. HCI Intelligent Multimodal Interaction Environments
Here is the third of a four-volume set that constitutes the refereed proceedings of the 12th International Conference on Human-Computer Interaction, HCII 2007, held in Beijing, China, in July 2007, jointly with eight other thematically similar conferences. It covers multimodality and conversational dialogue; adaptive, intelligent and emotional user interfaces; gesture and eye gaze recognition; and interactive TV and media.
Food Waste, Food Insecurity, and the Globalization of Food Banks
Food banks—warehouses that collect and systematize surplus food—have expanded into one of the largest mechanisms to redistribute food waste. From their origins in North America in the 1960s, food banks provide food to communities in approximately one hundred countries on six continents. This book analyzes the development of food banks across the world and the limits of food charity as a means to reduce food insecurity and food waste. Based on fifteen years of in-depth fieldwork on four continents, Daniel Warshawsky illustrates how and why food banks proliferate across the globe even though their impacts may be limited. He suggests that we need to reformulate the role of food banks. The mission of food banks needs to be more realistic, as food surpluses cannot reduce food insecurity on a significant scale. Food banks need to regain their institutional independence from the state and corporations, and incorporate the knowledge and experiences of the food insecure in the daily operations of the food system. These collective changes can contribute to a future where food banks play a smaller but more targeted role in food systems.
