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"Ultra-processed and secretly produced foods are cheered by consumers and investors because they are plant-based--often vegan--and help address societal issues. An investigative reporter pokes holes in the mania behind today's changing food landscape and clearly shows the trade-offs of replacing real food with technology-driven approximations."--
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For decades, NGOs targeting world hunger focused on ensuring that adequate quantities of food were being sent to those in need. In the 1990s, the international food policy community turned its focus to the "hidden hunger" of micronutrient deficiencies, a problem that resulted in two scientific solutions: fortification, the addition of nutrients to processed foods, and biofortification, the modification of crops to produce more nutritious yields. This...
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Libro especializado que se ajusta al desarrollo de la cualificación profesional y adquisición de certificados de profesionalidad. Manual imprescindible para la formación y la capacitación, que se basa en los principios de la cualificación y dinamización del conocimiento, como premisas para la mejora de la empleabilidad y eficacia para el desempeño del trabajo.
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This book is a compilation of the research works of many scholarly, untiring research scientists, some working all their lives to trace healing values in human foods. The phytochemicals, antioxidants, vitamins, minerals and other unlimited nutrients available in the foods do help humankind to keep the diseases like high blood pressure, heart diseases, stroke, diabetes, cataract, arthritis, cancers and other non-communicable diseases at bay It is a...
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Si se me descongeló el pollo, pero no completamente, ¿puedo volver a congelarlo? ¿Tengo que prestarle atención a la fecha de vencimiento, o es una mentira del capitalismo apátrida? Si es casero no puede hacerme mal, ¿o sí? ¿Cuál es la forma realmente segura de preparar una vianda? ¿Es verdad que el fuego mata todo? ¿Es riesgoso comer sushi? ¿Y un pancho en la calle? ¿Cómo pudo llegar una bacteria a la torta de cumpleaños si quedó fuera...
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Chili is an important solanaceous crop grown in almost every country and valued for its variety of uses. Although India is leading producer, consumer and exporter of chili, the present productivity of 9.2 g/ha can be, enhanced to two-three times with the use of improved technologies and creating awareness among the growers. In the fast changing global context, managing the change on time-scale to become internationally competitive is, considered important....
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Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression...
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The book is, spread over 12 chapters. Efforts have been, made to provide as many details as possible on quality of vegetable oils obtained from different sources and nutritional significance of different classes of fatty acids, especially the role of saturates, w-6 and w-3 fatty acids and trans fatty acids, as well as other components such as tocopherols and sterols in terms of human health and nutrition. Oilseed meal is a rich source of nutraceuticals,...
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Libro especializado que se ajusta al desarrollo de la cualificación profesional y adquisición de certificados de profesionalidad. Manual imprescindible para la formación y la capacitación, que se basa en los principios de la cualificación y dinamización del conocimiento, como premisas para la mejora de la empleabilidad y eficacia para el desempeño del trabajo.
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We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being used to construct healthier, tastier, and more sustainable foods. Functional foods are being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease. These foods are fortified with nutraceuticals or probiotics to improve our mood,...
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Juntas y revueltas, la ciencia y la cocina han sostenido fructíferas relaciones desde tiempos lejanos. Así, ya en el siglo XIX, respetables científicos impartían cursos de cocina, publicaban manuales sobre las reacciones de los alimentos y tratados de nutrición, con un objetivo claro: trasladar a la cocina la revolución científica y, por qué no, trasladar a la ciencia la revolución gastronómica.
En un menú de cuatro pasos, el gran divulgador...
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Libro especializado que se ajusta al desarrollo de la cualificación profesional y adquisición de certificados de profesionalidad. Manual imprescindible para la formación y la capacitación, que se basa en los principios de la cualificación y dinamización del conocimiento, como premisas para la mejora de la empleabilidad y eficacia para el desempeño del trabajo.
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Les glaces sont souvent associées à un savoir-faire complexe qui exige une connaissance technologique. Beaucoup de livres ont été écrits sur le sujet
principalement en anglais. Cependant, peu de livres existent en français. J'ai voulu proposer aux glaciers et aux futurs glaciers un regard nouveau sur la
technologie des glaces, avec de nouvelles façons de les réaliser sans l'utilisation de stabilisateurs pour un nouvel artisanat.
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The Asian Development Bank (ADB), in partnership with the ADB Institute, the Central Asia Regional Economic Cooperation (CAREC) Institute, and the European Union's Support to Modernization of Mongolia Standardization System Project, organized and conducted a second annual Learning Opportunity focused on best practices in the area of integrated trade facilitation, one of the activities implementing the refined CAREC Trade and Transport Facilitation...
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"One of Choice's Outstanding Academic Titles for 2009" "Shortlisted for the 2008 André Simon Book Awards" Bee Wilson is the author of The Hive: The Story of the Honeybee and Us. She writes a weekly food column for London's Sunday Telegraph and is a former food critic for the New Statesman. She has been named Food Journalist of the Year by the Guild of Food Writers and Food Writer of the Year by BBC Radio 4.
Bad food has a history. Swindled tells...
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Award-winning food writer Bee Wilson's secret history of kitchens, showing how new technologies - from the fork to the microwave and beyond - have fundamentally shaped how and what we eat.
Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious -- or at least edible. But these tools have also transformed how we consume, and how we think about, our food. In Consider the Fork,...
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Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science's understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population-and the...
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One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono. The word, pronounced 'tskay-moh-noh,' means 'something that has been steeped or marinated' (tsuke-steeped; mono-things). Although tsukemono are usually made from vegetables, some fruits, flowers, and a few rhizomes are also preserved this way; it is, therefore, more accurate to characterize them as 'pickled foods.' Their preparation makes use of one or more...
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Este libro presenta de manera concisa los conceptos de la biotecnología aplicada al sector agropecuario y minero, dos de los renglones más importantes de Colombia, y permite comprender los alcances y perspectivas de esta ciencia, para lograr una mayor competitividad en estos sectores. Las guías de laboratorio podrán servir no solo en el ámbito académico, sino como protocolos base para la comunidad científica interesada en estos temas.
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