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Flavour Science
The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.* Efficiently summarises the current front line research within food flavor* Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology * The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail
Educated Tastes
The old adage ?you are what you eat? has never seemed more true than in this era, when ethics, politics, and the environment figure so prominently in what we ingest and in what we think about it. Then there are connoisseurs, whose approaches to food address ?good taste? and frequently require a language that encompasses cultural and social dimensions as well. From the highs (and lows) of connoisseurship to the frustrations and rewards of a mother encouraging her child to eat, the essays in this volume explore the complex and infinitely varied ways in which food matters to all of us. Educated Tastes is a collection of new essays that examine how taste is learned, developed, and represented. I...
Descriptive Analysis in Sensory Evaluation
A comprehensive review of the techniques and applications of descriptive analysis Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the ways in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. Descriptive analysis is one of the most sophisticated, flexible and widely used tools in the field of sensory analysis. It enables objective description of the nature and magnitude of sensory characteristics for use in consumer-driven product design, ma...
Smart Food Industry: The Blockchain for Sustainable Engineering
Smart Food Industry: The Blockchain for Sustainable Engineering, Volume II - Current Status, Future Foods, and Global Issues reviews the literature and scientific frameworks to present a kind of sustainability compass. Disruptive approaches around potential sustainable foods are also widely investigated in order to be an alternative route for the industrial future. Thus, this book proposes new concepts and strategies to face future sustainability challenges that are on the horizon and can impact the next generation of foods. Divided into three parts, this book discusses the (i) status of sustainable food industry, (ii) next generation and future technology for sustainable foods, and (iii) policy, social, economic, and environmental aspects in food industries. Given the book's breadth, it provides readers with an invaluable reference resource for students, researchers, graduates, and professionals, in general, who wish to gain knowledge about the engineering and food processing area so as to achieve sustainable food production.
Chemistry for Cooks
A fun approach to teaching science that uses cooking to demonstrate principles of chemistry for undergraduate students who are not science majors, high school students, culinary students, and home cooks. How does an armload of groceries turn into a culinary masterpiece? In this highly accessible and informative text, Sandra C. Greer takes students into the kitchen to show how chemistry—with a dash of biology and physics—explains what happens when we cook. Chemistry for Cooks provides all the background material necessary for nonscientists to understand essential chemical processes and to see cooking as an enjoyable application of science. Greer uses a variety of practical examples, inclu...
Classification and Multivariate Analysis for Complex Data Structures
The growing capabilities in generating and collecting data has risen an urgent need of new techniques and tools in order to analyze, classify and summarize statistical information, as well as to discover and characterize trends, and to automatically bag anomalies. This volume provides the latest advances in data analysis methods for multidimensional data which can present a complex structure: The book offers a selection of papers presented at the first Joint Meeting of the Société Francophone de Classification and the Classification and Data Analysis Group of the Italian Statistical Society. Special attention is paid to new methodological contributions from both the theoretical and the applicative point of views, in the fields of Clustering, Classification, Time Series Analysis, Multidimensional Data Analysis, Knowledge Discovery from Large Datasets, Spatial Statistics.
PHARMACEUTICALS AND NUTRACEUTICALS
The book named pharmaceuticals and pharmaceuticals deals with the several aspects of understanding the plant medicines, the antibiotics, pharma proteomics. Even the nutritional aspects of different food materials and their ability to remediate diseases are discussed briefly in this book.
Handbook of Poultry Science and Technology, Secondary Processing
A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products...
Dietary Protein and Muscle in Aging People
This book is a printed edition of the Special Issue "Dietary Protein and Muscle in Aging People" that was published in Nutrients
Nudging towards Health
Behavioral economics sees “nudges” as ways to encourage people to re-evaluate their priorities in such a way that they voluntarily change their behavior, leading to personal and social benefits. This book examines nudging as a tool for influencing human behavior in health policy. The authors investigate the contemporary scientific discourse on nudging and enrich it with an ontological, epistemological and praxeological analysis of human behavior. On the basis of detailed analyses of the literature and a systemic review, nudging tools are defined in the paradigm of prospect theory. In addition to the theoretical contribution, the book also examines and offers suggestions on the practice of health policy regarding obesity, malnutrition, and especially type 2 diabetes mellitus.
