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Cellular Agriculture: Technology, Society, Sustainability and
Science provides a state-of-the-art review of cellular agriculture
technologies. From cell selection to scaffolding and everything
in-between, this book contains chapters authored by leading
cellular agriculture researchers and product developers across the
world.Driven by consumer desire for sustainable food production,
animal welfare improvements, and better human health, companies
around the world are racing to engineer alternative protein
products with the best flavour, appearance, and texture. A major
challenge many of these early-stage companies struggle with is
having the foundational science and technical knowledge to start
their journey in this emerging industry. This text provides
detailed information on the current state of the science and
technology of cellular agriculture. It combines the social aspects
that need to be considered to create a level playing field to give
each emerging idea the best chance at realizing the ultimate vision
of cellular agriculture: satisfying the demand for protein around
the world in a way that is better for humans, animals, and the
planet.This is the first resource of its kind to take a practical
approach to review the design, feasibility, and implementation of
cellular agriculture techniques. With additional chapters on life
cycle analyses and ideal transition scenarios, this book provides a
resource for aspiring technology developers and academics alike,
seeking evidence-based assessments of the industry and its
disruptive potential.
This book is based on selected papers from keynote and symposium
sessions given at the 16th International Union of Food Science and
Technology (IUFoST) World Congress, held in Foz do Iguacu, Brazil
August, 2012. The theme of the Congress was the challenges faced by
food science in both the developed and developing regions of the
world. The symposia featured prominent world-renowned keynote and
plenary speakers, young researchers, and the technical sessions
covered the whole spectrum of basic and applied food science and
technology, including consumer issues and education, diets and
health, ethnic foods, and R&D.
This book is based on selected papers from keynote and symposium
sessions given at the 16th International Union of Food Science and
Technology (IUFoST) World Congress, held in Foz do Iguacu, Brazil
August, 2012. The theme of the Congress was the challenges faced by
food science in both the developed and developing regions of the
world. The symposia featured prominent world-renowned keynote and
plenary speakers, young researchers, and the technical sessions
covered the whole spectrum of basic and applied food science and
technology, including consumer issues and education, diets and
health, ethnic foods, and R&D.
Improving and Tailoring Enzymes for Food Quality and Functionality,
Second Edition covers the most relevant information demanded in the
production, engineering, and application of enzymes. The title is
very detailed and is in the important cross-field of academia and
industry. This totally revised new edition covers a broad range of
topics related to enzymes and their use in food, presenting both
the fundamental theory and practical application, updated with
interesting novel information on biosensors, waste, valorization,
up-cycling and engineering perspectives, besides an increased focus
on sustainability.
Food proteins constitute a diverse and complex collection of
biological macro molecules. Although contributing to the
nutritional quality of the foods we con sume, proteins also act as
integral components by virtue of their diverse functional
properties. The expression of these functional properties during
the preparation, processing and storage of foods is largely
dictated by changes to the structure or structure-related
properties of the proteins involved. Therefore, germane to the
optimal use of existing and future food protein sources is a
thorough understanding of the nature of the relationships between
structure and function. It is the goal of this book to aid in
better defining these relationships. Two distinct sections are
apparent: firstly, those chapters which address struc ture-function
relationships using a variety of food systems as examples to
demonstrate the intricacies of this relationship, and secondly,
those chapters which discuss techniques used to either examine
structural parameters or aid in establishing quantitative
relationships between protein structure and function. The editors
would like to thank all contributors for their assistance,
co-operation and, above all, their patience in putting this volume
together, and the following companies/organizations for their
financial support without which it would not have been the success
it was: Ault Foods Limited, Best Foods Canada Limited, Natural
Sciences and Engineering Research Council of Canada, Ontario
Ministry of Agriculture and Food, Quest International Canada Inc.,
and University of Guelph. R.Y.Y. R.LJ."
Proteins in Food Processing, Second Edition, reviews how proteins
may be used to enhance the nutritional, textural and other
qualities of food products. After two introductory chapters, the
book discusses sources of proteins, examining the caseins, whey,
muscle and soy proteins, and proteins from oil-producing plants,
cereals and seaweed. Part Two illustrates the analysis and
modification of proteins, with chapters on testing protein
functionality, modeling protein behavior, extracting and purifying
proteins and reducing their allergenicity. A final group of
chapters delves into the functional value of proteins and how they
are used as additives in foods.
Improving and Tailoring Enzymes for Food Quality and Functionality
provides readers with the latest information on enzymes, a
biological processing tool that offers the food industry a unique
means to control and tailor specific food properties. The book
explores new techniques in the production, engineering, and
application of enzymes, covering sourcing, isolation, and
production of enzymes for food applications. In addition, chapters
include detailed discussions of enzyme processing, analytical and
diagnostic applications of enzymes in the food industry, and enzyme
applications in specific food commodities.
Over the years, approaches to obesity prevention and treatment have
gone from focusing on genetic and other biological factors to
exploring a diversity of diets and individual behavior modification
interventions anchored primarily in the power of the mind, to the
recent shift focusing on societal interventions to design
"temptation-proof" physical, social, and economic environments. In
spite of repeated calls to action, including those of the World
Health Organization (WHO), the pandemic continues to progress. WHO
recently projected that if the current lifestyle trend in young and
adult populations around the world persist, by 2012 in countries
like the USA, health care costs may amount to as much as 17.7% of
the GDP. Most importantly, in large part due to the problems of
obesity, those children may be the first generation ever to have a
shorter life expectancy than that of their parents.
This work presents the most current research and proposals for
addressing the pandemic. Past studies have focused primarly on
either genetic or behavioral causes for obesity, however today's
research indicates that a strongly integrated program is the best
prospect for success in overcoming obesity. Furthermore, focus on
the role of society in establishing an affordable, accessible and
sustainable program for implementing these lifestyle changes is
vital, particularly for those in economically challenged
situations, who are ultimately at the highest risk for obesity.
Using studies from both neuroscience and behavioral science to
present a comprehensive overview of the challenges and possible
solutions, The brain-to-society approach to obesity prevention
focuses on what is needed in order to sustain a healthy,
pleasurable and affordable lifestyle.
* Explores the "brain-to-society" approach to obesity prevention,
focusing on an integrative approach to addressing the obesity
pandemic
* Presents both the nueroscientific and the behavioral factors that
impact eating habits
* Identifies the challenges and suggests solutions for altering
attitudes toward food on both an individual and a societal level
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