Food Science and Nutrition Breakthroughs in Research and Practice

Breakthroughs in Research and Practice Management Association, Information Resources. Macoubrie, J. (2006). Nanotechnology: Public concerns, reasoning and trust in government. Public Understanding of Science (Bristol, England), 15(2), ...

Author: Management Association, Information Resources

Publisher: IGI Global

ISBN: 9781522552086

Category: Medical

Page: 501

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Health and nutrition has become a global focal point as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Food Science and Nutrition: Breakthroughs in Research and Practice is an innovative reference source for the latest academic material on how dietary nutrition can impact people’s lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting a range of topics, such as health preservation, functional foods, and herbal remedies, this publication is ideally designed for researchers, academics, students, policy makers, government officials, and technology developers.

Practical Food Microbiology

Campden & Chorleywood Food Research Association (CCFRA), 1998. Chipping Campden: CCFRA. Betts GD. A Code ofPractice for theManufacture of Vacuum and Modified Atmosphere Packaged Chilled Foods. Guideline No. 11.

Author: Diane Roberts

Publisher: John Wiley & Sons

ISBN: 9780470757482

Category: Medical

Page: 304

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The main approaches to the investigation of food microbiology in the laboratory are expertly presented in this, the third edition of the highly practical and well-established manual. The new edition has been thoroughly revised and updated to take account of the latest legislation and technological advances in food microbiology, and offers a step-by-step guide to the practical microbiological examination of food in relation to public health problems. It provides ‘tried and tested’ standardized procedures for official control laboratories and those wishing to provide a competitive and reliable food examination service. The Editors are well respected, both nationally and internationally, with over 20 years of experience in the field of public health microbiology, and have been involved in the development of food testing methods and microbiological criteria. The Public Health Laboratory Service (PHLS) has provided microbiological advice and scientific expertise in the examination of food samples for more than half a century. The third edition of Practical Food Microbiology: Includes a rapid reference guide to key microbiological tests for specific foods Relates microbiological assessment to current legislation and sampling plans Includes the role of new approaches, such as chromogenic media and phage testing Discusses both the theory and methodology of food microbiology Covers new ISO, CEN and BSI standards for food examination Includes safety notes and hints in the methods

Advances in Food Research

D. APPLICATION Apart from the chemical nature of the active principles, there is no doubt about the effectiveness of MRPs in practical food processing. Yamaguchi et al. (1964, 1967a,b) found that the antioxidative stability of lard in ...

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Publisher: Academic Press

ISBN: 0080567770

Category: Technology & Engineering

Page: 274

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Advances in Food Research

Agri Food Supply Chain Management Breakthroughs in Research and Practice

Breakthroughs in Research and Practice Management Association, Information Resources. Chen, Y., Watson, E., Liu, C., Cornachione, E., & Wu, S. (2010, June 25-29). Soft Landing Curriculum of Entrepreneurship in Emerging Markets.

Author: Management Association, Information Resources

Publisher: IGI Global

ISBN: 9781522516309

Category: Business & Economics

Page: 528

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The development of a sustainable agricultural system is a critical concern for any nation in modern society. By implementing proper supply chain processes, available natural resources and food can be better utilized. Agri-Food Supply Chain Management: Breakthroughs in Research and Practice is a compendium of emerging perspectives on the development of an effective agricultural value chain and the optimization of supply chain management within the agriculture and food sectors. Highlighting theoretical frameworks, real-world applications, and future outlooks, this book is a primary reference source for professionals, students, practitioners, and managers actively involved in agricultural development.

Nutrition Education Linking Research Theory and Practice

Linking Research, Theory, and Practice Isobel R. Contento. Evidential strategies, 409 Exchange theory, 381 Expanded Food and Nutrition Education Program (EFNEP), 17, 124, 299 Expectancy-value theories, 50–51 Expectations, ...

Author: Isobel R. Contento

Publisher: Jones & Bartlett Publishers

ISBN: 9781449649760

Category: Health & Fitness

Page: 444

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Nutrition Education, Second Edition provides a simple, straightforward model for designing effective nutrition education that addresses the personal and environmental influences that affect food choice and assists individuals in adopting healthy behaviors. Using a six-step process, this text integrates theory, research, and practice and provides advice on designing, implementing, and evaluating theory-based nutrition education.

Theory and Practice in Hospitality and Tourism Research

N.A. Mahyuddin & Z. Zainon Food Safety Research Centre (FOSREC), Universiti Putra Malaysia, Malaysia U.F. Ungku-Zainal-Abidin Faculty of Food Science and Technology, Universiti Putra Malaysia, Malaysia ABSTRACT: This paper reported a ...

Author: Salleh Mohd Radzi

Publisher: CRC Press

ISBN: 9781138027060

Category: Business & Economics

Page: 626

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Theory and Practice in Hospitality and Tourism Research includes 111 contributions from the 2nd International Hospitality and Tourism Conference 2014 (Penang, Malaysia, 2-4 September 2014), and covers a comprehensive range of topics, including: - Hospitality management - Hospitality & tourism marketing - Tourism management - Technology & innovation in hospitality & tourism - Foodservice & food safety - Gastronomy The book will be of interest to postgraduate students, academics and professionals involved in the fields of hospitality and tourism.

Complementary and Alternative Medicine Breakthroughs in Research and Practice

Breakthroughs in Research and Practice Management Association, Information Resources. The market for food with a health benefit is evolving. Indeed, health food is increasingly attracting interest from both consumers and manufacturers.

Author: Management Association, Information Resources

Publisher: IGI Global

ISBN: 9781522570400

Category: Medical

Page: 620

View: 900

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The diagnosis and treatment of disease is a primary concern for health professionals and all of society. With the growing use of alternative medicine, patients can receive a wider scope of potential treatment options. Complementary and Alternative Medicine: Breakthroughs in Research and Practice is a critical reference source for the latest research findings on the application of complementary and alternative medicine in the prevention and treatment of numerous diseases. Highlighting a range of pertinent topics such as herbal remedies, antioxidants, and functional foods, this book is an ideal reference source for medical practitioners, medical professionals, and researchers interested in emerging trends in alternative medicinal practices.

The Handbook of Food Research

This suggested to Mennell that the content of magazines of this kind could be taken as a reflection of common practice (Mennell 1993: 233). Warde (1997) carried out a similar survey but conducted a narrower and more systematic content ...

Author: Anne Murcott

Publisher: Bloomsbury Publishing

ISBN: 9781472538987

Category: Social Science

Page: 680

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The last 20 years have seen a burgeoning of social scientific and historical research on food. The field has drawn in experts to investigate topics such as: the way globalisation affects the food supply; what cookery books can (and cannot) tell us; changing understandings of famine; the social meanings of meals - and many more. Now sufficiently extensive to require a critical overview, this is the first handbook of specially commissioned essays to provide a tour d'horizon of this broad range of topics and disciplines. The editors have enlisted eminent researchers across the social sciences to illustrate the debates, concepts and analytic approaches of this widely diverse and dynamic field. This volume will be essential reading, a ready-to-hand reference book surveying the state of the art for anyone involved in, and actively concerned about research on the social, political, economic, psychological, geographic and historical aspects of food. It will cater for all who need to be informed of research that has been done and that is being done.

Meals in Science and Practice

Journal of Food Science, Mar/Apr 1997, 399–401, 409. Marshall, Peter and David Manuel. The Light and the Glory. Old Tappan: Revell, 1977. McDevitt, Robert, and John Samuels. 'Packaged Operational Rations'. Ration Development.

Author: H L Meiselman

Publisher: Elsevier

ISBN: 9781845695712

Category: Technology & Engineering

Page: 704

View: 856

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The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed. Research on meals is also carried out in a wide range of fields and the different disciplines do not always benefit from each others’ expertise. This important collection presents contributions on meals from many perspectives, using different methods, and focusing on the different elements involved. Two introductory chapters in part one summarise the key findings in Dimensions of the Meal, the first book to bring an interdisciplinary perspective to meals, and introduce the current publication by reviewing the key topics discussed in the following chapters. Parts two to four then consider how meals are defined, studied and taught. Major considerations include eating socially and eating alone, the influence of gender, and the different situations of home, restaurant and institutional settings. Part five reviews meals worldwide, with chapters on Brazilian, Indian, Chinese and Thai meals, among others. The final parts discuss meals from further perspectives, including those of the chef, product developer and meal setting designer. With its distinguished editor and international team of contributors, Meals in science and practice is an informative and diverse reference for both professionals and academic researchers interested in food from disciplines such as food product development, food service, nutrition, dietetics, sociology, anthropology, psychology, public health, medicine and marketing. Summarises key findings in dimensions of the meal Considers how meals are defined, studied and taught, including eating alone and socially and the influence of gender Reviews the meaning of meals in different cultures

Food Science and Nutrition

"This book is an innovative reference source for the latest academic material on how dietary nutrition can impact people's lives, prevent disease, and maintain an overall healthier lifestyle.

Author: Information Resources Management Association

Publisher:

ISBN: 1522552073

Category: Medical

Page: 475

View: 513

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"This book is an innovative reference source for the latest academic material on how dietary nutrition can impact people's lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting a range of topics such as health preservation, functional foods, and herbal remedies"--Provided by publisher.