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Flavour Science
Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. - Focuses on the rapidly changing field of flavor science - Includes the latest information on the physiology, chemistry and measurement of flavor - Presents practical information on the flavor industry and emerging trends
Flavour Science
The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.* Efficiently summarises the current front line research within food flavor* Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology * The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail
Food Waste Recovery
Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition provides information on safe and economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization in fortifying foods and as ingredients in commercial products. Sections discuss the exploration of management options, different sources, the Universal Recovery Strategy, conventional and emerging technologies, and commercialization issues that target applications of recovered compounds in the food and cosmetics industries. This book is a valuable resource for food scientists, technologists, engineers, chemists, product developers, researchers, academics and professionals working in the food industry. - Covers food waste management within the food industry by developing recovery strategies - Provides coverage of processing technologies and industrial techniques for the recovery of valuable compounds from food processing by-products - Explores the different applications of compounds recovered from food processing using three approaches: targeting by-products, targeting ingredients, and targeting bioactive applications
Food Processing
Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into new emerging technologies for both the academy and industry. Key features: Present...
Falling in Love With Your Life
"Falling in love with your life" reminds us about the one power no one can ever take away from us: the power we have to interpret things positively, in ways that don't hurt us, in ways that can propel us forward into a better life. Dr. Robert Epstein. contributing editor for Scientific American Mind and the former Editor-in-Chief of Psychology Today.
Kids Thrive at Every Size
For every parent who’s worried about their child’s weight or size, this insightful book offers an approach to health that focuses on the whole child—not just the growth chart. All children deserve a future free of health concerns and one full of self-esteem and wellbeing, no matter their size. Yet, given the rise in childhood obesity, there’s enormous pressure on parents to raise fit, thin kids - even if their kids aren’t designed to be that way. So, what does a healthy, fit child look like, and how can parents actually raise one, especially in a world of abundant food, busy lives, toxic diet culture, and societal pressures? Pediatric nutritionist Jill Castle offers parents a roadm...
Qu'allons-nous manger demain ?
Nos habitudes alimentaires se sont adaptées à nos conditions et rythme de vie. Ces changements ont entraîné de profondes répercussions sur la place et le rôle de l’agriculture dans la société. Mais savons-nous toujours ce que nous mangeons ? Exigeants sur la qualité, nous avons du mal à y mettre le prix et nous voulons manger de tout en toute saison. Méfiants à l’égard des aliments industriels, mais ayant moins de temps à consacrer à la cuisine, nous déléguons de plus en plus la préparation de nos repas à l’agroalimentaire. Que de paradoxes ! Ainsi depuis longtemps, notre alimentation a atteint le stade de l’industrialisation, pour une distribution de masse, au pri...
