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Internet of Things in the Food Industry: Challenges and Opportunities for the Internet of Food Things (Routledge Studies in Innovation, Organizations and Technology)
by Anna RogalaThe food industry is experiencing a digital transformation across the entire supply chain, from farm to fork. This book offers comprehensive insights into the challenges and opportunities faced, specifically examining the application of the Internet of Things. The authors analyse the benefits and the related threats from the perspective of the participants of the entire supply chain, including consumers. Taking the reader on a journey, this book begins with an analysis of technology use in farming, production, logistics and retailing before delving into the use of digitalization in educating consumers on sustainable consumption practices. The multifaceted analysis of the Internet of Food potential combines science and practice, enriching theoretical analysis with case studies. This book will be of interest to those researching and studying supply chain management, logistics, innovation and technology management and consumption, with a particular interest in the food industry.
Intervallfasten: Kalorienarme Low Carb Rezepte für eine schlanke Figur
by Dion WilsonIch und viele meiner Bekannten haben ein strenges Fastenprotokoll befolgt und viele positive Ergebnisse erzielt. Einige Leute sagen, es sei das Beste, was ihnen je passiert ist. Andere wiederrum sind der Meinung, dass es den Aufwand nicht wert sei. Dieses Buch erklärt sieben verschiedene Gründe, warum Sie fasten sollten und welche Vorteile sich daraus ergeben. Sind Sie übergewichtig, leiden Sie unter hohem Blutdruck oder haben Sie einfach nicht genügend Zeit, um alle 2-3 Stunden zu essen? Trifft diese Beschreibung auf Sie zu, dann könnte Fasten die Antwort für die Förderung Ihrer Gesundheit und Ihres Wohlbefindens sein. Dieses Buch wird Ihr erster Schritt in die richtige Richtung sein. Das Fasten hat enorm viele Vorteile. Jeder Mensch sollte fasten, um für sich herauszufinden, wie es seine Gesundheit verändern kann. Also machen Sie sich bereit, eine Menge neuer Dinge über das Fasten zu lernen. Diese Dinge werden Ihnen helfen, ein erstaunlich gutes Leben zu leben, wenn es um körperliche und geistige Gesundheit geht. Worauf warten Sie noch? Warten Sie nicht länger! Scrollen Sie nach oben und klicken Sie auf die Schaltfläche „Jetzt Kaufen“, um die Reise in das Leben Ihrer Träume zu beginnen!
Intervention in the Modern UK Brewing Industry
by Chris Thurman John Spicer John Walters Simon WardThis is the story of the radical intervention carried out by the Thatcher administration in response to 1986-89 Monopolies and Mergers Commission inquiry into brewing. It describes the creation of big brewers, the official investigations into what many saw as an uncompetitive structure and the damaging consequences for consumers and licensees.
Intestinal Failure and Rehabilitation: A Clinical Guide
by Laura E. Matarese Ezra Steiger Douglas L. SeidnerThe introduction of parenteral nutrition support has given patients with short bowel syndrome the time they need to achieve maximal intestinal rehabilitation and has allowed these patients to survive. The pioneering work of Drs. Byrnes and Wilmore in the 1990s focused on novel techniques to enhance intestinal adaptation and absorption, including mo
Intimate Eating: Racialized Spaces and Radical Futures
by Anita MannurIn Intimate Eating Anita Mannur examines how notions of the culinary can create new forms of kinship, intimacy, and social and political belonging. Drawing on critical ethnic studies and queer studies, Mannur traces the ways in which people of color, queer people, and other marginalized subjects create and sustain this belonging through the formation of “intimate eating publics.” These spaces—whether established in online communities or through eating along in a restaurant—blur the line between public and private. In analyses of Julie Powell’s Julie and Julia, Nani Power’s Ginger and Ganesh, Ritesh Batra’s film The Lunchbox, Michael Rakowitz’s performance art installation Enemy Kitchen, and The Great British Bake Off, Mannur focuses on how racialized South Asian and Arab brown bodies become visible in various intimate eating publics. In this way, the culinary becomes central to discourses of race and other social categories of difference. By illuminating how cooking, eating, and distributing food shapes and sustains social worlds, Mannur reconfigures how we think about networks of intimacy beyond the family, heteronormativity, and nation.
Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors
by Andrea Nguyen Bruce Cost Leigh BeischWhen author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, INTO THE VIETNAMESE KITCHEN, an ambitious debut cookbook that chronicles the food traditions of her native country. Robustly flavored yet delicate, sophisticated yet simple, the recipes include steamy pho noodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic bánh mì sandwiches; and an array of Vietnamese charcuterie. Nguyen helps readers shop for essential ingredients, master core cooking techniques, and prepare and serve satisfying meals, whether for two on a weeknight or 12 on a weekend.Reviews"Andrea Nguyen may be to Vietnamese food what Julia Child was to French fare and Barbara Tropp to Chinese cuisine."--Chicago Tribune"Best for: Anyone who wants to fall in love--truly, madly, deeply--with Vietnamese food."--San Jose Mercury News"[A] smart, soulful collection of Vietnamese recipes."--Saveur"A comprehensive take on a delicate yet dynamic cuisine."--Philadelphia Inquirer"No other author has presented such a detailed account of the culinary abilities of Vietnamese home cooks, and subjects like the role of pickled vegetables and the techniques of charcuterie have never been so clearly explained for a wide audience."--New York Times"Only now is Vietnamese food culture getting the attention it deserves, and a book of this beauty and seriousness will do much to explain the origins, traditions, and refinement of the country's cuisine."--John Mariani's Virtual Gourmet"Nguyen makes Vietnamese cuisine accessible with this extensive cookbook, which stretches from soup to charcuterie."--Houston Chronicle"An impressive, carefully researched, and thoroughly readable guide to Vietnamese food and culinary tradition."--Library JournalFrom the Hardcover edition.
Intoxicating Pleasures: The Reinvention of Wine, Beer, and Whiskey after Prohibition (California Studies in Food and Culture #83)
by Lisa Sheryl JacobsonIn popular memory the repeal of US Prohibition in 1933 signaled alcohol’s decisive triumph in a decades-long culture war. But as Lisa Jacobson reveals, alcohol’s respectability and mass market success were neither sudden nor assured. It took a world war and a battalion of public relations experts and tastemakers to transform wine, beer, and whiskey into emblems of the American good life. Alcohol producers and their allies—a group that included scientists, trade associations, restaurateurs, home economists, cookbook authors, and New Deal planners—powered a publicity machine that linked alcohol to wartime food crusades and new ideas about the place of pleasure in modern American life. In this deeply researched and engagingly written book, Jacobson shows how the yearnings of ordinary consumers and military personnel shaped alcohol’s cultural reinvention and put intoxicating pleasures at the center of broader debates about the rights and obligations of citizens.
Introducing Food Science
by Robert L. Shewfelt Andrew D. Clarke Alicia Orta-RamirezWritten as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly r
Introduction To Culinary Arts
by Jerry GleasonThe Culinary Institute of America, a leader in culinary excellence for over 60 years, takes your high school students through a journey from a culinary arts student through employability. Introduction to Culinary Arts provides a solid foundation in culinary arts with a wealth of features that spotlight the important information. This powerful text also addresses culinary management and business skills.
Introduction to Clinical Nutrition
by Vishwanath SardesaiDietary factors have been implicated in at least four of the ten leading causes of death in the U.S. (heart disease, cancer, diabetes, and stroke). Nevertheless, physicians frequently receive inadequate training in nutrition to properly counsel their patients. Introduction to Clinical Nutrition, Third Edition discusses the physiologic and metabolic
Introduction to Culinary Arts
by Jerry Gleason Institute of America Culinary Art StaffIntroduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their career.
Introduction to Culinary Arts, Student Edition
by The Culinary Institute of AmericaNIMAC-sourced textbook <P><P>The Culinary Institute of America, a leader in culinary excellence for over 60 years, takes your high school students through a journey from a culinary arts student through employability. Introduction to Culinary Arts provides a solid foundation in culinary arts with a wealth of features that spotlight the important information. This powerful text also addresses culinary management and business skills.
Introduction to Food Chemistry
by Vassilis KontogiorgosThe complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach. In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student. Introduction to Food Chemistry bridges this gap in the relevant literature, as it employs the latest pedagogical theories in textbook writing to present the subject to students with broad range of cognitive skills. This book presents specific learning objectives for each chapter and is self-contained so students will not need to search for essential information outside the textbook. To support learning, the book has:Didactic elements with information being conveyed with 3D-figures, color-coded schemes and graphs, annotations on figures that link it to the text descriptionsBuilt-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives.Keywords and concepts for online search to instigate curiosity for further studies.Conversational writing style without losing academic rigorTo support lecturers, the book has:Helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research.Aids the preparation of exams, assignments and other types of assessment or learning activities.For lecturers in search of a singular source to aid in their introductory food chemistry courses, look no further than Introduction to Food Chemistry.
Introduction to Food Chemistry
by Vassilis KontogiorgosThe complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach. In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student. Introduction to Food Chemistry, 2nd Edition bridges this gap in the relevant literature, as it employs the latest pedagogical theories in textbook writing to present the subject to students with broad range of cognitive skills. This book presents specific learning objectives for each chapter and is self-contained so students will not need to search for essential information outside the textbook. This new edition has been expanded to include chapters on sweeteners, glass transition, amino acids, proteins for major food commodities and food additives. All of the original chapters have been updated and expanded to include new research and technologies. To support learning, the book has:Didactic elements with information being conveyed with 3D-figures, color-coded schemes and graphs, annotations on figures that link it to the text descriptionsBuilt-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives.Keywords and concepts for online search to instigate curiosity for further studies.Conversational writing style without losing academic rigorTo support lecturers, the book has:Helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research.Aids the preparation of exams, assignments and other types of assessment or learning activities.For lecturers in search of a singular source to aid in their introductory food chemistry courses, look no further than this expanded new edition of Introduction to Food Chemistry.
Introduction to Food Manufacturing Engineering
by Tze Loon Neoh Shuji Adachi Takeshi FurutaThis book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing processes are covered. This volume therefore endeavors to initially embody food manufacturing flows and pays careful attention to quantitatively detailing and explaining the manufacturing operations involved from an engineering point of view. Because this book is intended to be a very basic introductory text for food engineering, it introduces a variety of foods and food ingredients with which the intended readership is familiar to explain comprehensively the fundamental unit operations through the manufacturing flows. Various real foods and food ingredients are used to explain the principles of food engineering so that students of food science, technology, and engineering courses will be able to better grasp the basic concepts. The book includes many exercises for learning how to draw proper graphs and how to deal with mathematical formulas and numerical values. Readers can learn common principles, which are easily applicable to other fields such as pharmaceuticals and biotechnology, through the many examples that are provided.
Introduction to Food Science
by Rick Parker"Introduction to Food Science" provides an overview of the science of foods, from nutrition and digestion to processing and preservation. The material is based on a thorough, easy-to-follow outline that makes developing a lesson plan simple. Each chapter contains a list of learning objectives that help identify important concepts and key words that are essential to the understanding of the material. Tables, charts, graphs and illustrations are inserted throughout the text, providing quick and understandable access to information. The "student activities" section at the end of each chapter provide opportunities to directly apply material. The text also provides insight into career opportunities for those interested in working within food science industries.
Introduction to Human Nutrition
by Susan A. Lanham Michael J. Gibney Aedin Cassidy Hester H. VorsterIn this second edition of the introductory text in the acclaimed Nutrition Society Textbook Series, Introduction to Human Nutrition has been revised and updated to meet the needs of the contemporary student. Introduction to Human Nutrition is an essential purchase for students of nutrition and dietetics, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing. Professionals in nutrition, dietetics, food science, medicine, health sciences and many related areas will also find much of great value within its covers.
Introduction to Human Nutrition (The Nutrition Society Textbook)
by Hester H. Vorster Susan A. Lanham-New Thomas R. Hill Alison M. GallagherNow in its third edition, the best-selling Introduction to Human Nutrition continues to foster an integrated, broad knowledge of the discipline and presents the fundamental principles of nutrition science in an accessible way. With up-to-date coverage of a range of topics from food composition and dietary reference standards to phytochemicals and contemporary challenges of global food safety, this comprehensive text encourages students to think critically about the many factors and influences of human nutrition and health outcomes. Offers a global, multidisciplinary perspective on food and nutrition Covers nutrition and metabolism of proteins, lipids, carbohydrates and vitamins and minerals Explores new developments in functional foods, supplements and food fortification, and future challenges for nutrition research and practice Explains the digestion, absorption, circulatory transport, and cellular uptake of nutrients Demonstrates the structure and characteristics of nutrients, and the relationship with disease prevention A primary text in nutritional science classes worldwide, Introduction to Human Nutrition is a vital resource for students in areas of nutrition, dietetics, and related subjects that involve principles of nutrition science.
Introduction to Nutrition and Metabolism
by David A Bender Shauna M CunninghamIntroduction to Nutrition and Metabolism equips readers with an understanding of the scientific basis of what we call a healthy diet. Now in its sixth edition, this highly recognized textbook provides clear explanations of how nutrients are metabolized and gives explains the principles of biochemistry needed for comprehending the science of nutrition. This full-color textbook explores the need for food and the uses to which food is put in the body, as well as the interactions between health and diet. Outlining the scientific basis behind nutritional requirements and recommendations, this new edition has been extensively revised to reflect current knowledge. Features: Lists key objectives at the beginning, and key points at the end of each chapter. Accompanying online resources include interactive tutorial exercises based on interpretation of clinical and research data. Covers topics including: Chemical reactions and catalysis by enzymes; the role of ATP; digestion and absorption of carbohydrates, fats and proteins; issues associated with being overweight; problems of malnutrition; diet and health; and vitamin and mineral requirements and functions. Updated sections focus on the interaction of the gut microbiome and epigenetics with our metabolic responses to diet. Provides a foundation of scientific knowledge for the interpretation and evaluation of future advances in nutrition and health sciences. Following its predecessors, this sixth edition is relevant to any student or practitioner interested in how diet influences our health, including in the fields of nutrition, dietetics, medicine and public health.
Introductory Agroforestry
by Alok Kumar PatraThe origin of agroforestry practices—growing trees and shrubs with food and fruit crops and grasses is traditional and very old—but the science of agroforestry is new. Years of experience and experiments have shown that agroforestry as a land-use system is capable of yielding both food and wood and at the same time helps in conserving and rehabilitating the ecosystems. It has the capability to increase the overall productivity of land, maintain the nutrient balance in the soil, and above all, protect the nature. In the recent years, agroforestry has been recommended as a core subject in the curriculum of B. Sc. (Forestry) and B. Sc. (Agriculture) courses of agricultural universities. This book has been divided into ten chapters covering very comprehensive information on all aspects of agroforestry including history, concepts, systems classification, tree-crop interactions, planning and management, diagnosis and design, policy and projects, and propagation and management practices of multipurpose trees. This book is co-published with NIPA. Taylor and Francis does not sell or distribute its print and electronic editions in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Introductory Foods (What's New in Culinary and Hospitality)
by Barbara Scheule Amanda FryeFor courses in introductory foods, nutrition and dietetics, family and consumer education, and culinary arts management. <p><p> A market-leading introduction to all things food Introductory Foods is a practical, market-leading introduction to the fundamental principles of food preparation. It explores food science and technology, consumption trends, safety issues, government regulations, and the role of food in culture and health. <p><p>A scientific approach to examining the ingredients and techniques used in food service environments makes this a well-rounded resource for courses with food preparation labs. The 15th edition makes food and its science more relevant to the lives of today’s college students, engaging them in discussions of topics such as farm-to-table, commercial and processed food, and vegan food products.
Intuitive Eating for Every Day: 365 Daily Practices & Inspirations to Rediscover the Pleasures of Eating
by Evelyn TriboleAward-winning dietitian, bestselling author, and co-founder of the intuitive eating movement, Evelyn Tribole, offers an inviting and practical introduction to intuitive eating—which Parade calls the "anti-diet to end all diets."Intuitive Eating is a life-changing path to cultivating a healthy relationship with food, mind, and body. Intuitive Eating for Every Day breaks it down for you with daily guidance. This book will be your ally and solace against a world steeped in diet culture. It will illuminate and encourage your Intuitive Eating journey, with 365 practices and inspirations to help you:• Nurture the ten Principles of Intuitive Eating with 52 Weekly Intentions• Connect with your body in the here and now with Grounding practices• Cultivate gratitude for different aspects of nourishment with Meal Meditations• Identify self-trust disruptors and awaken inner knowingness• Strengthen your mental, emotional, and physical health by setting boundaries• Reflect on emotions and cravings• Practice self-compassion, body appreciation, and self-careThese daily readings—read on their own or as a companion to the author's bestselling Intuitive Eating—make it easy to integrate this revolutionary program into your life. Intuitive Eating for Every Day offers constant support to help you make peace with food and reclaim and reconnect with the pleasure of eating.The perfect book for:• Anti-dieters• Fans of Intuitive Eating and The Intuitive Eating Workbook• Anyone looking for daily guidance on a happier and healthier way to eat• Wellness enthusiasts looking for healthy habits• Nutritionists and other health professionals• Mindfulness and meditation practitioners• Certified eating disorder specialists and anyone in eating disorder (ED) recovery
Intuitive Fasting: The Flexible Four-Week Intermittent Fasting Plan to Recharge Your Metabolism and Renew Your Health (Goop Press)
by Dr. Will ColeThe most effective and achievable guide to intermittent fasting, outlining a unique plan that merges the science behind fasting with a holistic approach to eating, from the bestselling author of Ketotarian and The Inflammation Spectrum. &“Intuitive Fasting is Will&’s clear four-week program designed to set you up to feel your best for all the other weeks to come. . . . It&’s full of what he&’s learned about reducing inflammation, restoring balance, recharging metabolism, and resetting gut health.&”—Gwyneth Paltrow, from the forewordFor some, the idea of fasting by eating only one or two meals a day still sounds like an extreme and overly restrictive dieting tactic. But many of us already feel like victims to our daily eating schedule: three meals a day, plus snacks. Eat every few hours, we are told by the experts. This fixed eating schedule has become the norm. The truth is, this is an artificially constructed schedule that does not reflect our bodies&’ natural eating schedule. In fact, eating three meals every day can cause metabolic inflexibility, which can easily lead to inflammation, weight gain, fatigue, and chronic health problems. For millions of years, our bodies have actually functioned best with periodic times of fasting. With his fresh new approach to fasting, bestselling author and functional medicine expert Dr. Will Cole gives us the ability to take control of our hunger, making intermittent fasting intuitive. You&’ll get in touch with your instinctive eating patterns and become healthier and more mindful about how and when you eat. When your body is out of balance, it can be very difficult to discern what it needs to build vibrant wellness. Intuitive Fasting will show you how to find metabolic flexibility—and once you&’ve reached metabolic flexibility, you can intuitively trust your body to function at optimal capacity, whether you&’ve eaten six minutes ago or six hours ago. With his 4-Week Flexible Fasting Plan, Dr. Cole will guide you through varying intermittent fasting windows, with each week of the plan tailored to focus on a different aspect of your health. He illustrates the most effective ways to fast and eat to amplify the health benefits of intermittent fasting, balancing rest and repair with clean, nutrient-dense, delicious foods. By the end of the four weeks, you will have all the tools necessary to Reset your body, Recharge your metabolism, Renew your cells, and Rebalance your hormones. Along with more than sixty-five recipes, you&’ll also find a maintenance plan, so you can adapt fasting and feeding windows to work sustainably with your lifestyle.