This book has long been the leading reference on food chemistry and technology. This latest edition covers new topics such as BSE detection, or acrylamide, and offers expanded treatment of food ...allergies and alcoholic drinks, or phytosterols.
Handbook of Food Powders - Processes and Properties Bhesh Bhandari, Nidhi Bansal, Min Zhang, Pierre Schuck / Bhesh R. Bhandari, NIDHI BANSAL, Min Zhang, Pierre Schuck
2013, 2013-08-27, Letnik:
255
eBook, Book
Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great ...importance to the food industry. This book explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties. Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders. This book is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field.
How we produce and consume food has a bigger impact on Americans' well-being than any other human activity. The food industry is the largest sector of our economy; food touches everything from our ...health to the environment, climate change, economic inequality, and the federal budget. From the earliest developments of agriculture, a major goal has been to attain sufficient foods that provide the energy and the nutrients needed for a healthy, active life. Over time, food production, processing, marketing, and consumption have evolved and become highly complex. The challenges of improving the food system in the 21st century will require systemic approaches that take full account of social, economic, ecological, and evolutionary factors. Policy or business interventions involving a segment of the food system often have consequences beyond the original issue the intervention was meant to address.
A Framework for Assessing Effects of the Food System develops an analytical framework for assessing effects associated with the ways in which food is grown, processed, distributed, marketed, retailed, and consumed in the United States. The framework will allow users to recognize effects across the full food system, consider all domains and dimensions of effects, account for systems dynamics and complexities, and choose appropriate methods for analysis. This report provides example applications of the framework based on complex questions that are currently under debate: consumption of a healthy and safe diet, food security, animal welfare, and preserving the environment and its resources.
A Framework for Assessing Effects of the Food System describes the U.S. food system and provides a brief history of its evolution into the current system. This report identifies some of the real and potential implications of the current system in terms of its health, environmental, and socioeconomic effects along with a sense for the complexities of the system, potential metrics, and some of the data needs that are required to assess the effects. The overview of the food system and the framework described in this report will be an essential resource for decision makers, researchers, and others to examine the possible impacts of alternative policies or agricultural or food processing practices.
Alternative Food Networks Goodman, David; DuPuis, E. Melanie; Goodman, Michael K.
2012, 20120220, 2011, 2012-02-20
eBook
Farmers' markets, veggie boxes, local foods, organic products and Fair Trade goods - how have these once novel, "alternative" foods, and the people and networks supporting them, become increasingly ...familiar features of everyday consumption? Are the visions of "alternative worlds" built on ethics of sustainability, social justice, animal welfare and the aesthetic values of local food cultures and traditional crafts still credible now that these foods crowd supermarket shelves and other "mainstream" shopping outlets?
This timely book provides a critical review of the growth of alternative food networks and their struggle to defend their ethical and aesthetic values against the standardizing pressures of the corporate mainstream with its "placeless and nameless" global supply networks. It explores how these alternative movements are "making a difference" and their possible role as fears of global climate change and food insecurity intensify. It assesses the different experiences of these networks in three major arenas of food activism and politics: Britain and Western Europe, the United States, and the global Fair Trade economy. This comparative perspective runs throughout the book to fully explore the progressive erosion of the interface between alternative and mainstream food provisioning. As the era of "cheap food" draws to a close, analysis of the limitations of market-based social change and the future of alternative food economies and localist food politics place this book at the cutting-edge of the field.
The book is thoroughly informed by contemporary social theory and interdisciplinary social scientific scholarship, formulates an integrative social practice framework to understand alternative food production-consumption, and offers a unique geographical reach in its case studies.
Across the United States marginalized communities are organizing to address social, economic, and environmental inequities through building community food systems rooted in the principles of social ...justice. But how exactly are communities doing this work, why are residents tackling these issues through food, what are their successes, and what barriers are they encountering? This book dives into the heart of the food justice movement through an exploration of East New York Farms! (ENYF!), one of the oldest food justice organizations in Brooklyn, and one that emerged from a bottom-up asset-oriented development model. It details the food inequities the community faces and what produced them, how and why residents mobilized to turn vacant land into community gardens, and the struggles the organization has encountered as they worked to feed residents through urban farms and farmers markets. This book also discusses how through the politics of food justice, ENYF! has challenged the growth-oriented development politics of City Hall, opposed the neoliberalization of food politics, navigated the funding constraints of philanthropy and the welfare state, and opposed the entrance of a Walmart into their community. Through telling this story, Growing Gardens, Building Power offers insights into how the food justice movement is challenging the major structures and institutions that seek to curtail the transformative power of the food justice movement and its efforts to build a more just and sustainable world.
The use of ultrasounds has recently gained significant interest in the food industry mainly due to the new trends of consumers toward functional foods. Offering several advantages, this form of ...energy can be applied for the improvement of qualitative characteristics of high-quality foods as well as for assuring safety of a vast variety of foodstuffs, and at the same time minimizing any negative effects of the sensory characteristics of foods. Furthermore, the non-destructive nature of this technology offers several opportunities for the compositional analysis of foods. However, further research is required for the improvement of related techniques and the reduction of application costs in order to render this technology efficient for industrial use. This review paper covers the main applications of ultrasounds as well as several advantages of the use of the technology in combination with conventional techniques. The effects of ultrasounds on the characteristics, microbial safety, and quality of several foods are also detailed
