The Handbook of Food Research - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The Handbook of Food Research write by Anne Murcott. This book was released on 2013-10-10. The Handbook of Food Research available in PDF, EPUB and Kindle. 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.
Routledge International Handbook of Food Studies
Routledge International Handbook of Food Studies - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Routledge International Handbook of Food Studies write by Ken Albala. This book was released on 2013-05-07. Routledge International Handbook of Food Studies available in PDF, EPUB and Kindle. Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Scholars are increasingly using foodways, food systems and eating habits as a new unit of analysis within their own disciplines, and students are rushing into classes and formal degree programs focused on food. Introduced by the editor and including original articles by over thirty leading food scholars from around the world, the Routledge International Handbook of Food Studies offers students, scholars and all those interested in food-related research a one-stop, easy-to-use reference guide. Each article includes a brief history of food research within a discipline or on a particular topic, a discussion of research methodologies and ideological or theoretical positions, resources for research, including archives, grants and fellowship opportunities, as well as suggestions for further study. Each entry also explains the logistics of succeeding as a student and professional in food studies. This clear, direct Handbook will appeal to those hoping to start a career in academic food studies as well as those hoping to shift their research to a food-related project. Strongly interdisciplinary, this work will be of interest to students and scholars throughout the social sciences and humanities.
Handbook of Behavior, Food and Nutrition
Handbook of Behavior, Food and Nutrition - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Handbook of Behavior, Food and Nutrition write by Victor R. Preedy. This book was released on 2011-04-15. Handbook of Behavior, Food and Nutrition available in PDF, EPUB and Kindle. This book disseminates current information pertaining to the modulatory effects of foods and other food substances on behavior and neurological pathways and, importantly, vice versa. This ranges from the neuroendocrine control of eating to the effects of life-threatening disease on eating behavior. The importance of this contribution to the scientific literature lies in the fact that food and eating are an essential component of cultural heritage but the effects of perturbations in the food/cognitive axis can be profound. The complex interrelationship between neuropsychological processing, diet, and behavioral outcome is explored within the context of the most contemporary psychobiological research in the area. This comprehensive psychobiology- and pathology-themed text examines the broad spectrum of diet, behavioral, and neuropsychological interactions from normative function to occurrences of severe and enduring psychopathological processes.
Handbook of Research on Food Science and Technology
Handbook of Research on Food Science and Technology - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Handbook of Research on Food Science and Technology write by Monica Chavez-Gonzalez. This book was released on 2019-01-15. Handbook of Research on Food Science and Technology available in PDF, EPUB and Kindle. 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.
Handbook of Food Science and Technology 3
Handbook of Food Science and Technology 3 - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Handbook of Food Science and Technology 3 write by Romain Jeantet. This book was released on 2016-06-14. Handbook of Food Science and Technology 3 available in PDF, EPUB and Kindle. This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
