Author: Publisher:
ISBN:
Category :
Languages : en
Pages : 23
Book Description
Changing Trends in Diet, Nutrition, and Consumer Tastes: Implications for Food Technologists
Author: Biotechnology in Food Science and Technology
Author: Robert D. WarmbrodtPublisher:
ISBN:
Category : Biotechnology
Languages : en
Pages : 76
Book Description
Biotechnology
Author: Daniel CabiracPublisher:
ISBN:
Category : Biotechnology
Languages : en
Pages : 38
Book Description
Quick Bibliography Series
Author: Biotechnology
Author: Robert WarmbrodtPublisher: DIANE Publishing
ISBN: 9780788121906
Category :
Languages : en
Pages : 76
Book Description
84 citations on the topic of biotechnology, health & nutrition, bioengineering, genetics, nutrition, disease prevention, diet, etc. Most citations have abstracts. Subject & author indices.
Food Trends and the Changing Consumer
Author: Benjamin SenauerPublisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 408
Book Description
This book is a comprehensive resource for current information on changes in food production, distribution, and consumption.
Reformulation as a Strategy for Developing Healthier Food Products
Author: Vassilios RaikosPublisher: Springer Nature
ISBN: 3030236218
Category : Technology & Engineering
Languages : en
Pages : 318
Book Description
This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing “waste” (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health. This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production. The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.
Nutrition and the Elderly
Author: Shirley King EvansPublisher:
ISBN:
Category : Aging
Languages : en
Pages : 108
Book Description
Biotechnology in Agriculture, 1986-May 1992
Author: Charles N. BebeePublisher:
ISBN:
Category : Agricultural biotechnology
Languages : en
Pages : 296
Book Description
Improving America's Diet and Health
Author: Institute of MedicinePublisher: National Academies Press
ISBN: 0309041392
Category : Medical
Languages : en
Pages : 256
Book Description
Written and organized to be accessible to a wide range of readers, Improving America's Diet and Health explores how Americans can be persuaded to adopt healthier eating habits. Moving well beyond the "pamphlet and public service announcement" approach to dietary change, this volume investigates current eating patterns in this country, consumers' beliefs and attitudes about food and nutrition, the theory and practice of promoting healthy behaviors, and needs for further research. The core of the volume consists of strategies and actions targeted to sectors of societyâ€"government, the private sector, the health professions, the education communityâ€"that have special responsibilities for encouraging and enabling consumers to eat better. These recommendations form the basis for three principal strategies necessary to further the implementation of dietary recommendations in the United States.