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This book covers sugar, salt and milk fat from a chemical perspective, and presents an overview of the role of these ingredients in our food, focusing on their flavors, satiety-inducing properties, nutritional impact, and health effects. The book begins with a chapter devoted to the chemical composition of these taste enhancers and satiety-inducing components, followed by a chapter that sheds light on the persuasive tactics employed by the food industry and their impact on consumer behavior, ultimately discussing the complex relationship between marketing strategies and public health. In Chapter 3, the author presents case studies and explores the nutritional requirements of these ingredients, while considering their physiological effects ad potential implications for human health. In Chapter 4, the author evaluates current consumption patterns and their implications, analyzing trends, policies, and opportunities to shape healthier dietary choices. The book closes with a chapter devoted to the effects of glucose, sodium and cholesterol deficiency, where the author discusses the consequences of imbalanced intake or deficiencies in these ingredients and outlines their impact on human health as well as evidence-based recommendations for keeping a balanced diet. Researchers, scholars, and students in the fields of food science, nutrition, chemistry will understand the appeal of this book.

Food --- Chemistry. --- Nutrition. --- Clinical biochemistry. --- Social medicine. --- Communication in medicine. --- Medical sciences. --- Food Chemistry. --- Medical Biochemistry. --- Health, Medicine and Society. --- Health Communication. --- Health Sciences. --- Analysis. --- Food Composition.

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Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Professor Richard Hartel, professor of Food Engineering at UW-Madison, along with his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication. With a huge and growing interest in the science of food, this treasure trove of knowledge and practical information, in 60 bite-sized chunks, is sure to be a bestseller.

Chemistry. --- Food Science. --- Chemistry/Food Science, general. --- Popular Science, general. --- Food science. --- Science (General). --- Chimie --- Food --Composition. --- Food. --- Food --- Health & Biological Sciences --- Diet & Clinical Nutrition --- Composition --- Composition. --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Foods --- Chemistry --- Popular works. --- Biotechnology. --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Analysis --- Physical sciences --- Science --- Food—Biotechnology. --- Primitive societies

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Cosa mangia l’America nell’era moderna? Probabilmente molte delle cose che mangeremo anche noi nel prossimo futuro. Ormai la dinamica dei flussi è chiara: l’hamburger e la Coca Cola sono solo i simboli di un modello di consumo che, con diverse sfaccettature, ha definitivamente contaminato la nostra cultura del cibo. Se per noi gli spaghetti sono intoccabili e la pizza continua a essere il più gettonato tra i fast food, è comunque vero che le giovani generazioni sentono irresistibile il richiamo del cibo made in USA. All’insegna dell’intercultura e del mercato globale, ci troveremo sempre di più a fare i conti con prodotti per noi alieni come i Marshmallow (le famose caramelle spugnose a forma di cilindretto), magari in versioni addomesticate per sposarsi meglio con il gusto mediterraneo. Del resto il Parmigiano Reggiano e lo Speck dell’Alto Adige negli hamburger di McDonald’s sono già una realtà ed è un dato di fatto che i banchi del supermercato si arricchiscano ogni giorno di nuove proposte sempre più tecnologiche. Le "patatine" che hanno l’aspetto e il sapore del bacon (senza averlo mai visto nemmeno da lontano) sono dei must dell’happy hour, così come prosegue il successo degli energy drink dal gusto dubbio e delle gomme americane (per l’appunto…) che frizzano. È giusto? È salutare? Chissà… Di sicuro c’è una cosa: è la realtà dei nostri giorni. E allora, perché non provare a conoscerla meglio? Perché non lasciare da parte diffidenze e pregiudizi per dare spazio alla pura e semplice curiosità? Pagina dopo pagina, questo libro ci introduce in un mondo diverso ma certamente affascinante, dove si scopre che il cibo può avere dimensioni e significati differenti da quelli che gli attribuiamo abitualmente. Oltre il piacere, oltre il nutrimento, diventa gioco, ricerca tecnologica, sfida scientifica, desiderio di stupire e di distinguersi… Gli autori, esperti riconosciuti del settore, si approcciano a questo mondo con piacevole ironia e distacco professionale, guidandoci alla scoperta dei Pixy Stix, piuttosto che dei Circus Peanuts e dei Lucky Charm, senza peraltro trascurare argomenti più vicini al nostro quotidiano, dalla preparazione del gelato alla conservazione sotto vuoto, alle indispensabili attenzioni igieniche da seguire in cucina. Leggendo, si ha conferma di come l'alimentazione sia davvero una scienza complessa e di quanto siano ampi e stimolanti gli orizzonti che apre alla ricerca, ma si ha anche la percezione netta di quanta distanza possa esserci tra le diverse culture alimentari. Il mondo è bello perché è vario. È vero: la diversità è una ricchezza. Ma perché lo sia veramente va approcciata con curiosità e desiderio di confronto, gli stessi atteggiamenti che scaturiscono in modo irresistibile dalla lettura di questo libro. "Se avete un interesse per l’alimentazione, sarà un’appetitosa lettura" Linda Brazill, The Capital Times.

Food -- Composition. --- Food -- Microbiology. --- Nutrition. --- Physical Sciences & Mathematics --- Health & Biological Sciences --- Diet & Clinical Nutrition --- Sciences - General --- Food --- Composition. --- Analysis. --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry --- Popular works. --- Chemistry. --- Popular Science. --- Popular Science, general. --- Chemistry/Food Science, general. --- Food Science. --- Biotechnology. --- Chemistry, Technical --- Sanitary chemistry --- Composition --- Analysis --- Science (General). --- Food science. --- Science --- Physical sciences --- Food—Biotechnology.

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This book looks at the applications of polymeric materials in agriculture and the food industry as a way to meet the growing demands of food production and to reduce the environmental pollution associated with the use of agrochemicals.   Following a detailed description of polymeric materials, Part I addresses in depth their use in both agriculture and agrochemicals. Part II focuses more closely on the role of polymeric materials in food, more specifically in food processing of especially dairy, sugar, juices and water, food additives, and food packaging and protection.     About the Author Ahmed Akelah is currently Professor Emeritus of Polymer Chemistry at Tanta University, Egypt. He received his Dr. rer. nat. degree from Bonn University, Germany (1978) and his D.Sc. from Cairo University (2010) with a dissertation titled Reactive Functionalized Polymers and Nanocomposites and Their Applications for Achieving Green Chemistry in Chemical Reactions and Agriculture.

Agricultural innovations. --- Chemistry. --- Food -- Composition. --- Food science. --- Polymers. --- Health & Biological Sciences --- Biomedical Engineering --- Agriculture. --- Food industry and trade. --- Food preparation industry --- Food processing industry --- Food trade --- Farming --- Husbandry --- Polymere --- Polymeride --- Polymers and polymerization --- Food --- Food Science. --- Polymer Sciences. --- Biotechnology. --- Macromolecules --- Food processing --- Food technology --- Agricultural processing industries --- Processed foods --- Industrial arts --- Life sciences --- Food supply --- Land use, Rural --- Processing --- Science --- Food—Biotechnology. --- Polymers  . --- Chemical engineering --- Composition.

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From the co-author of Sensory Evaluation of Foods, Principles and Practices, this lab manual is a fitting accompaniment to that text in an undergraduate or graduate course in sensory evaluation of foods.  The manual includes introductory information, such as report formats (both academic and industrial), as well as a series of eleven full-length lab exercises suitable for a three-hour laboratory period.  There are also four shorter exercises suitable for a  traditional class period, and one group exercise suitable for a semester project in descriptive analysis and terminology building.  Correct use of graphs, tables and statistics is emphasized in several sections.  Each exercise includes both a student section and one for instructors and teaching assistants, which features detailed instructions with supplies, equipment, preparation procedures, ballots and data sheets.  Each instructor section also includes “keys to successful execution,” which cover common mistakes and important details, designed to give the students the maximum opportunity for a rich learning experience.  A group of statistical problem sets is included to reinforce common statistical analyses used with sensory data.  Methods encountered include discrimination, descriptive, affective/hedonic, scaling, thresholds, panelist screening, shelf life and consumer questionnaires.  Critical thinking and discussion questions are emphasized above and beyond the rote learning of a specific procedure.  For classes that may be offered to less advanced students, suggestions are made in the instructor sections on how the exercise or report can be simplified.  The exercises were compiled and refined over two decades and used in an upper level course in sensory testing at Cornell University.

Food -- Analysis. --- Food -- Composition. --- Sensory evaluation. --- Food --- Health & Biological Sciences --- Biomedical Engineering --- Sensory evaluation --- Assessment, Sensory --- Materials --- Sensory assessment --- Foods --- Chemistry. --- Analytical chemistry. --- Proteins. --- Food Science. --- Receptors. --- Analytical Chemistry. --- Biotechnology. --- Evaluation --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Food science. --- Cell receptors. --- Analytical biochemistry. --- Analytic biochemistry --- Biochemistry --- Chemistry, Analytic --- Cell membrane receptors --- Cell surface receptors --- Receptors, Cell --- Binding sites (Biochemistry) --- Cell membranes --- Proteins --- Science --- Bioanalytic chemistry --- Bioanalytical chemistry --- Analytical chemistry --- Food—Biotechnology. --- Proteins . --- Analysis, Chemical --- Analytic chemistry --- Chemical analysis --- Chemistry --- Proteids --- Biomolecules --- Polypeptides --- Proteomics