Food :: the vital ingredient /
The production, consumption and appreciation of food are among the most important and fundamental aspects of life. The supply of nutritious and safe food is pivotal to societal wellbeing and stability, as well as to personal happiness. Revolutions in agriculture, in food processing and in understand...
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York :
Nova Science Publishers, Incorporated,
[2019]
|
| Schriftenreihe: | Food and beverage consumption and health series.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | The production, consumption and appreciation of food are among the most important and fundamental aspects of life. The supply of nutritious and safe food is pivotal to societal wellbeing and stability, as well as to personal happiness. Revolutions in agriculture, in food processing and in understanding of the priorities of consumers have enabled us to create a stable supply of affordable food even as populations have grown and society has changed. These dramatic and beneficial changes in how we produce food have been underpinned by advances in science in general and by chemistry in particular. Food and its production is now facing unprecedented and significant challenges from several directions including population growth, changes in expectations, increases in diet related chronic diseases, globalisation and, perhaps most significantly, sustainability. The flow of increased urbanisation means the vast majority of people are detached from the knowledge of how food is grown, processed and presented to them. Under these circumstances, it is essential that scientists, policymakers, legislators and industry members work together from a common and consistent knowledge base to provide consumers with healthy, nutritious and sustainable food. This book presents expert opinions of thought on the challenges and opportunities people face in key areas and how current knowledge can help to define our future. It is comprised of twelve chapters and deals with the whole food system, from primary production to the consumer purchase. It will be of value to stakeholders including scientists, policymakers, industry members and consumers |
| Beschreibung: | Organic Acids |
| Beschreibung: | 1 online resource (xiv, 262 pages) : illustrations |
| Bibliographie: | Includes bibliographical references and index |
| ISBN: | 9781536144031 1536144037 |
Internformat
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| 520 | |a The production, consumption and appreciation of food are among the most important and fundamental aspects of life. The supply of nutritious and safe food is pivotal to societal wellbeing and stability, as well as to personal happiness. Revolutions in agriculture, in food processing and in understanding of the priorities of consumers have enabled us to create a stable supply of affordable food even as populations have grown and society has changed. These dramatic and beneficial changes in how we produce food have been underpinned by advances in science in general and by chemistry in particular. Food and its production is now facing unprecedented and significant challenges from several directions including population growth, changes in expectations, increases in diet related chronic diseases, globalisation and, perhaps most significantly, sustainability. The flow of increased urbanisation means the vast majority of people are detached from the knowledge of how food is grown, processed and presented to them. Under these circumstances, it is essential that scientists, policymakers, legislators and industry members work together from a common and consistent knowledge base to provide consumers with healthy, nutritious and sustainable food. This book presents expert opinions of thought on the challenges and opportunities people face in key areas and how current knowledge can help to define our future. It is comprised of twelve chapters and deals with the whole food system, from primary production to the consumer purchase. It will be of value to stakeholders including scientists, policymakers, industry members and consumers | ||
| 504 | |a Includes bibliographical references and index | ||
| 505 | 0 | |a Global food issues and the role of technology / A. Bryan Hanley and Wendy R. Russell -- Technologies supporting resilience in primary agriculture / Wendy R. Russell and A. Bryan Hanley -- Physicochemical characteristics of food / Peter J. Wilde -- Challenges to food safety and quality: technical challenges / Mike Saltmarsh -- Food analysis and food standards: raw materials, traceability and authenticity / Martin Rose and Kathy Ridgway -- Sustainability in a global and local context / Liliya Serazetdinova and Jayne L. Brookman -- Diet, health and chronic disease / Wendy R. Russell and A. Bryan Hanley -- Food processing manufacturing and reformulation processes / Madalina Neacsu -- Consumer awareness of science and technology related to food retail and mass production / A. Bryan Hanley -- Food waste and by-products valorization / Dimitris Charalampopoulos -- New technologies: industrial biotechnology in agri/food / Yvonne C. Armitage and A. Bryan Hanley -- The chemistry and physics of eating / Peter Lillford | |
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| 700 | 1 | |a Russell, Wendy R., |e editor. | |
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| contents | Global food issues and the role of technology / A. Bryan Hanley and Wendy R. Russell -- Technologies supporting resilience in primary agriculture / Wendy R. Russell and A. Bryan Hanley -- Physicochemical characteristics of food / Peter J. Wilde -- Challenges to food safety and quality: technical challenges / Mike Saltmarsh -- Food analysis and food standards: raw materials, traceability and authenticity / Martin Rose and Kathy Ridgway -- Sustainability in a global and local context / Liliya Serazetdinova and Jayne L. Brookman -- Diet, health and chronic disease / Wendy R. Russell and A. Bryan Hanley -- Food processing manufacturing and reformulation processes / Madalina Neacsu -- Consumer awareness of science and technology related to food retail and mass production / A. Bryan Hanley -- Food waste and by-products valorization / Dimitris Charalampopoulos -- New technologies: industrial biotechnology in agri/food / Yvonne C. Armitage and A. Bryan Hanley -- The chemistry and physics of eating / Peter Lillford |
| ctrlnum | (OCoLC)1138679677 |
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| dewey-ones | 338 - Production |
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| dewey-search | 338.19 |
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| discipline | Wirtschaftswissenschaften |
| format | Electronic eBook |
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| id | ZDB-4-EBA-on1138679677 |
| illustrated | Illustrated |
| indexdate | 2024-11-27T13:29:45Z |
| institution | BVB |
| isbn | 9781536144031 1536144037 |
| language | English |
| oclc_num | 1138679677 |
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| physical | 1 online resource (xiv, 262 pages) : illustrations |
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| series | Food and beverage consumption and health series. |
| series2 | Food and beverage consumption and health |
| spelling | Food : the vital ingredient / A. Bryan Hanley and Wendy R. Russell, editors New York : Nova Science Publishers, Incorporated, [2019] ©2019 1 online resource (xiv, 262 pages) : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier Food and beverage consumption and health The production, consumption and appreciation of food are among the most important and fundamental aspects of life. The supply of nutritious and safe food is pivotal to societal wellbeing and stability, as well as to personal happiness. Revolutions in agriculture, in food processing and in understanding of the priorities of consumers have enabled us to create a stable supply of affordable food even as populations have grown and society has changed. These dramatic and beneficial changes in how we produce food have been underpinned by advances in science in general and by chemistry in particular. Food and its production is now facing unprecedented and significant challenges from several directions including population growth, changes in expectations, increases in diet related chronic diseases, globalisation and, perhaps most significantly, sustainability. The flow of increased urbanisation means the vast majority of people are detached from the knowledge of how food is grown, processed and presented to them. Under these circumstances, it is essential that scientists, policymakers, legislators and industry members work together from a common and consistent knowledge base to provide consumers with healthy, nutritious and sustainable food. This book presents expert opinions of thought on the challenges and opportunities people face in key areas and how current knowledge can help to define our future. It is comprised of twelve chapters and deals with the whole food system, from primary production to the consumer purchase. It will be of value to stakeholders including scientists, policymakers, industry members and consumers Includes bibliographical references and index Global food issues and the role of technology / A. Bryan Hanley and Wendy R. Russell -- Technologies supporting resilience in primary agriculture / Wendy R. Russell and A. Bryan Hanley -- Physicochemical characteristics of food / Peter J. Wilde -- Challenges to food safety and quality: technical challenges / Mike Saltmarsh -- Food analysis and food standards: raw materials, traceability and authenticity / Martin Rose and Kathy Ridgway -- Sustainability in a global and local context / Liliya Serazetdinova and Jayne L. Brookman -- Diet, health and chronic disease / Wendy R. Russell and A. Bryan Hanley -- Food processing manufacturing and reformulation processes / Madalina Neacsu -- Consumer awareness of science and technology related to food retail and mass production / A. Bryan Hanley -- Food waste and by-products valorization / Dimitris Charalampopoulos -- New technologies: industrial biotechnology in agri/food / Yvonne C. Armitage and A. Bryan Hanley -- The chemistry and physics of eating / Peter Lillford Organic Acids Print version record Food supply. http://id.loc.gov/authorities/subjects/sh85050339 Aliments Approvisionnement. Food supply fast Hanley, A. Bryan, editor. http://id.loc.gov/authorities/names/nr96004642 Russell, Wendy R., editor. has work: Food (Text) https://id.oclc.org/worldcat/entity/E39PCFKhP3Tx4K69dDKqrR8vh3 https://id.oclc.org/worldcat/ontology/hasWork Print version: Food. New York : NOVA Science Publishers, [2019] 1536144029 (DLC) 2018289739 (OCoLC)1048941239 Food and beverage consumption and health series. http://id.loc.gov/authorities/names/n2009180058 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2361197 Volltext |
| spellingShingle | Food : the vital ingredient / Food and beverage consumption and health series. Global food issues and the role of technology / A. Bryan Hanley and Wendy R. Russell -- Technologies supporting resilience in primary agriculture / Wendy R. Russell and A. Bryan Hanley -- Physicochemical characteristics of food / Peter J. Wilde -- Challenges to food safety and quality: technical challenges / Mike Saltmarsh -- Food analysis and food standards: raw materials, traceability and authenticity / Martin Rose and Kathy Ridgway -- Sustainability in a global and local context / Liliya Serazetdinova and Jayne L. Brookman -- Diet, health and chronic disease / Wendy R. Russell and A. Bryan Hanley -- Food processing manufacturing and reformulation processes / Madalina Neacsu -- Consumer awareness of science and technology related to food retail and mass production / A. Bryan Hanley -- Food waste and by-products valorization / Dimitris Charalampopoulos -- New technologies: industrial biotechnology in agri/food / Yvonne C. Armitage and A. Bryan Hanley -- The chemistry and physics of eating / Peter Lillford Food supply. http://id.loc.gov/authorities/subjects/sh85050339 Aliments Approvisionnement. Food supply fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85050339 |
| title | Food : the vital ingredient / |
| title_auth | Food : the vital ingredient / |
| title_exact_search | Food : the vital ingredient / |
| title_full | Food : the vital ingredient / A. Bryan Hanley and Wendy R. Russell, editors |
| title_fullStr | Food : the vital ingredient / A. Bryan Hanley and Wendy R. Russell, editors |
| title_full_unstemmed | Food : the vital ingredient / A. Bryan Hanley and Wendy R. Russell, editors |
| title_short | Food : |
| title_sort | food the vital ingredient |
| title_sub | the vital ingredient / |
| topic | Food supply. http://id.loc.gov/authorities/subjects/sh85050339 Aliments Approvisionnement. Food supply fast |
| topic_facet | Food supply. Aliments Approvisionnement. Food supply |
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