The Color of Food

Stories of Race, Resilience and Farming

Author: Natasha Bowens

Publisher: New Society Publishers

ISBN: 1550925857

Category: Social Science

Page: 240

View: 4948

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Reclaiming the roots of farmers of color

Die Psychologie des Essens und Trinkens

Herausgegeben und mit einem Vorwort versehen von Volker Pudel

Author: Alexandra Logue

Publisher: Spektrum Akademischer Verlag

ISBN: 9783827423924

Category: Science

Page: 520

View: 5451

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Essen und Trinken ist für uns so alltäglich, daß wir gar nicht mehr überlegen, was uns eigentlich veranlaßt, etwas zu uns zu nehmen beziehungsweise eine Mahlzeit zu beenden. Hunger allein ist es nämlich nicht, auch nicht nur der gute Geschmack einer Speise und schließlich auch nicht allein der physische Bedarf an Nährstoffen. Vielmehr kommen diese und weitere Faktoren in einem komplexen Steuerungssystem zusammen, das überdies auch von kulturellen Einflüssen bis hin zu Moden - wie etwa den wechselnden Schlankheitsidealen - beeinflußt wird. A. W. Logue, führende Ernährungspsychologin in den USA, stellt in ihrem spannend geschriebenen Buch die psychologisch und biologisch raffinierten Steurmechanismen unseres Ernährungsverhaltens vor, wobei ihr eine Quadratur des Kreises gelingt: Was für Studenten als kompetente Einführung in eine praxisorientierte Ernährungswissenschaft gedacht war, liest sich für Laien wie eine Entdeckungsreise. Dabei erlebt man einige Aha-Effekte, die den Umgang mit Eßstörungen erleichtern könnten, und man erfährt im Anhang therapeutisch wichtige Adressen.

The Color of Nutrition

Create Natural Balance for Our Health, Wellbeing, and Optimal Weight

Author: Kathryn Deborah Morrow

Publisher: iUniverse

ISBN: 0595323464

Category: Health & Fitness

Page: 180

View: 322

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Are you sick and tired of being sick and tired? Learn how the colors of food correlate with how you look and feel. We always have a choice. Which do you choose? Good health and wellbeing with permanent weight loss and much needed energy! Or maybe you choose to continue doing what you have been doing. Eating unhealthy foods, feeling over-weight, stressed out, and lacking energy! Are you hoping to elude illness or disease, hoping to lose weight, hoping for happiness, or hoping to feel healthy again? Why don't you stop hoping and start taking charge of your life! Learn what is in our foods and how they impact our health. Learn why certain foods make us fat, lack energy, and hurt our immune system, resulting in disease. In our society we have come to expect disease as a normal part of aging, find out why this is not so! Find out why it is time to change our way of thinking and why it is time to stop doing what you are doing which no longer works. It is time to learn what does work and start doing it. This is about our future and our children's future. It is time to stop taking things for granted; we all need to become proactive in our health. The time has come to create balance for our minds, bodies, and spirit, learn how through the colors of our foods!

Color in Food

Technological and Psychophysical Aspects

Author: José Luis Caivano,María del Pilar Buera

Publisher: CRC Press

ISBN: 1439876940

Category: Technology & Engineering

Page: 478

View: 1615

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Controlling, measuring, and "designing" the color of food are critical concerns in the food industry, as the appeal of food is chiefly determined visually, with color the most salient visual aspect. In 2010 at the International Color Association Interim Meeting held in Mar del Plata, Argentina, a multidisciplinary panel of food experts gathered to discuss the importance of color in food from perspectives ranging from chemistry to psychology to engineering. Select individuals from this elite symposium were invited to expand upon their presentations for publication in Color in Food: Technological and Psychophysical Aspects. The thematic scope of this volume comprises issues related to color research and application in various stages of food production, processing, marketing, purchasing, and consumption. Some of the questions raised in this thought-provoking volume include: What is the color of a glass of wine? What colors work best for "light" or diet products? Is the color measured in food the color we actually see? How does blueberry color change during storage? How are consumers motivated to buy bottled water based on packaging? What are the psychological effects of tablecloths and tray color on diners? Examining the latest developments in color research and application in relation to food science and technology, the book’s multidisciplinary approach makes it a critical resource for food technologists, color researchers, manufacturers of color measurement devices, and chemists and physicists working in the food industry.

Sensory Evaluation of Food

Principles and Practices

Author: Harry T. Lawless,Hildegarde Heymann

Publisher: Springer Science & Business Media

ISBN: 9781441964885

Category: Technology & Engineering

Page: 596

View: 642

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The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.

Encyclopedia of Food and Color Additives

Author: George A. Burdock

Publisher: CRC Press

ISBN: 9780849394140

Category: Technology & Engineering

Page: 3153

View: 3273

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A 3-volume reference set you'll use every day. • Suppose you are the regulatory affairs manager for a food company, and your boss calls about "beet red", a coloring agent touted by a salesman as "natural". Your boss needs to know if this claim is true. How do you find out? • Perhaps you are an attorney for a company manufacturing ethnic marinade mixes and a customer charges that the chemical cinnamaldehyde, which the mixes contain, is being tested for carcinogenicity by the National Toxicology Program. Is your company manufacturing food that is potentially toxic? With the Encyclopedia of Food and Color Additives, the answers are at your fingertips: You quickly look up "Beet Red" and find it is indeed natural, a product of edible beets. You are able to assure your boss that the claim is valid. After consulting the Encyclopedia, you calmly inform the customer that cinnamaldehyde is not only approved for use in food, but it is a primary constituent of cinnamon, a common household spice. The Encyclopedia provides you with a quick, understandable description of what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used. What? FDA or PAFA name: Listed in bold is the name by which the FDA classifies the substance. List of Synonyms: From the Chemical Abstract, the IUPAC name, and the common or "folklore" name for natural products are listed. Standardized names are provided for each substances. The most commonly used names are in bold type. Current CAS Number: The current FDA number for the substance. Other CAS Numbers: Numbers used previously or that are used by TSCA or EINICS to identify the substance. Empirical Formula: Indicates the relative proportion of elements in a molecule. Specifications: Includes melting point, boiling point, optical rotation, specific gravity, and more. Where? Description: Where the substance is grown; how it is cultivated, gathered, and brought to market; how it gets into food; species and subspecies producing this commodity; differences in geographical origin and how it impacts the quality of the product. Natural Occurrence: Lists family, genus, and species. Explains variances between the same substance grown and cultivated in different geographies. Natural Sources: For synthetic or nature-identical substances the Encyclopedia provides a list of foods in which a substance is naturally found. When? GRAS status: "Generally Recognized as Safe" status as established by the Flavor and Extract Manufacturer's Association (FEMA) or other GRAS panels. Regulatory Notes: This citation gives information about restrictions of amount, use, or processing of substances. Table of Regulatory Citations: Lists CFR numbers and description of permitted use categories. How? Purity: For some substances there are no purity standards. Here, current good manufacturing practices are reported as gathered from various manufacturers. Allows you as the consumer to know what is available and standard in the industry. Functional Use in Food: The FDA has 32 functions for foods, such as, processing aids, antioxidants, stabilizers, texturizers, etc. Lists the use of the particular substance as it functions in food products. You get all this data, plus an index by CAS number and synonym to make your research even easier The Encyclopedia of Food and Color Additives sorts through the technical language used in the laboratory or factory, the arcane terms used by regulatory managers, and the legalese used by attorneys, providing all the essentials for everyone involved with food additives. Consultants, lawyers, food and tobacco scientists and technicians, toxicologists, and food regulators will all benefit from the detailed, well-organized descriptions found in this one-stop source.

Handbook of Food Processing

Food Safety, Quality, and Manufacturing Processes

Author: Theodoros Varzakas,Constantina Tzia

Publisher: CRC Press

ISBN: 1498721788

Category: Technology & Engineering

Page: 659

View: 2052

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Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing relevant food safety and quality issues. The inclusion of case studies and problem calculations in most chapters differentiates this book from other books on food processing and engineering. Highlights: Handling and management of raw materials of foods Sensory evaluation of foods Hygiene and food sanitation Case studies on the implementation of ISO22000, HACCP, and other management tools for the implementation of food safety–traceability Food waste management case studies from the food industry along with life cycle analysis The book explores food manufacturing from dairy, bakery and confectionery, fruits and vegetables, and nonalcoholic and alcoholic beverages to chocolate, oils and fats, meat, poultry, seafood, snacks, and functional foods with a case study on nutraceuticals. It presents an analysis of flavor production, highlighting the characterization of aroma compounds, the description of aroma compounds found in vegetables and fruits, and the reactions that thermally generate aroma in foods. It also examines food quality and safety requirements throughout, including raw materials handling, sensory evaluation of foods, hygiene and food sanitation, ISO22000, HACCP, and food waste management. The book helps you keep up with diverse consumer demands and rapidly developing markets.

Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Author: Y. H. Hui,Frank Sherkat

Publisher: CRC Press

ISBN: 146650787X

Category: Technology & Engineering

Page: 3632

View: 8588

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Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The Handbook of Food Science, Technology, and Engineering, 4 Volume Set is that resource, presenting the latest information available in a thorough, straightforward format.

Introduction to Food Process Engineering

Author: Albert Ibarz,Gustavo V. Barbosa-Canovas

Publisher: CRC Press

ISBN: 1482219662

Category: Science

Page: 722

View: 7342

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Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project. Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature. Highlights of the book include: Dimensional analysis and similarities Physicochemistry of food systems Heat and mass transfer in food Food rheology Physical properties Water activity Thermal processing Chilling and freezing Evaporation Dehydration Extensive examples, problems, and solutions

Food Analysis

Author: Suzanne Nielsen

Publisher: Springer Science & Business Media

ISBN: 9780306474958

Category: Technology & Engineering

Page: 557

View: 660

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This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors.

Focus on Food Engineering Research and Developments

Author: Vivian N. Pletney

Publisher: Nova Publishers

ISBN: 9781600218989

Category: Food industry and trade

Page: 546

View: 9744

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Food engineering refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Food engineering is a very wide field of activities. Among its domain of knowledge and action are: Design of machinery and processes to produce foods; Design and implementation of food safety and preservation measures in the production of foods; ;Biotechnological processes of food production; Choice and design of food packaging materials. Quality control of food production. This book deals with new and important food engineering research trends.

Handbook on Natural Pigments in Food and Beverages

Industrial Applications for Improving Food Color

Author: Reinhold Carle,Ralf Schweiggert

Publisher: Woodhead Publishing

ISBN: 0081003927

Category: Technology & Engineering

Page: 538

View: 9256

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Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The first section of the book looks at the legal frameworks which underpin natural food colorings, also investigating the consumer expectations of food color. The second section of the book focuses on specific industrial applications of natural colorants with chapters covering the use of natural colorants in aqueous food products, cereal-based foods, and meat products, amongst many other topics. The various pigments which can be used to effectively color these commodities are presented with information on safety and testing included throughout. The final section in the book looks at recent developments and future perspectives in natural food colorings. There are chapters which cover the health benefits of natural pigments, the use of novel fruits and vegetables in pigments, and stable natural solutions for blue colorings. Presents recent advances in consumer demand and worldwide legislation regarding natural food colorants Discusses the use of natural food colorants for one specific product category per chapter rather than one pigment class per chapter – this makes the book extremely useable for industrialists working in a specific sector Contains a comprehensive array of product-specific coloration approaches, from using pigment-enriched feed additives to the direct addition of color formulations

Food Analysis

Theory and Practice

Author: Yeshajahu Pomeranz,Clifton E. Meloan

Publisher: Springer Science & Business Media

ISBN: 9780834218260

Category: Science

Page: 778

View: 2606

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Plant Cell and Tissue Culture for the Production of Food Ingredients

Author: Tong-Jen Fu,Gurmeet Singh,Wayne R. Curtis

Publisher: Springer Science & Business Media

ISBN: 9780306461002

Category: Science

Page: 290

View: 2806

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This book reflects the latest development in plant cell and tissue culture technology, with special emphasis on its application for food ingredient production. Topics include plant metabolic pathway studies, process development for improving yields, and bioreactor design and operation for large-scale production. Economic considerations and issues related to the commercial development of culture-derived food ingredients, as well as safety assessment schemes and regulatory frameworks set up by regulatory agencies around the world are also included.

Der Duft von Tee

Roman

Author: Hannah Tunnicliffe

Publisher: Diana Verlag

ISBN: 3641101166

Category: Fiction

Page: 400

View: 3909

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„Es war Zeit für mich, ein eigenes Leben zu finden. Es war das Ende der Hoffnung und auch ihr Anfang.“ Grace blickt voller Zuversicht in die Zukunft, als sie ihren Mann in ein neues Leben nach Macao begleitet. Doch kurz nach ihrer Ankunft erfährt sie, dass sich ihr Traum von einer eigenen Familie nicht erfüllen wird. In ihrem Schmerz besinnt sich Grace auf ihre Leidenschaft, das Backen, und eröffnet ein Café. Im Lillian’s serviert sie nicht nur Tee und raffinierte Macarons, sondern begegnet auch Menschen, die ihr Leben verändern ... „Ein exotischer Schauplatz, köstliche Macarons und viel Gefühl – unbedingt lesen!“ Booklist

Food Choice, Acceptance and Consumption

Author: Herbert L. Meiselman,H.J.H. MacFie

Publisher: Springer Science & Business Media

ISBN: 9780751401929

Category: Business & Economics

Page: 397

View: 1985

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The role of the human senses in food acceptance, the socio-cultural context of eating and food choice, what animal research tells us about human eating, the developments of childresns eating habits, what does abnormal eating tell us about normal eating, the contextual basis for food acceptanc, food choice and food intake, marketing and consumer behaviour with respect to foods, economic influences on food choice, food choice,mood and mental performance, attitudes and belifs inf food habits, dietary change.

Knowledge-Based Intelligent Information and Engineering Systems

8th International Conference, KES 2004, Wellington, New Zealand, September 20-25, 2004. Proceedings

Author: Mircea Gh. Negoita,Robert J. Howlett,L. C. Jain

Publisher: Springer Science & Business Media

ISBN: 9783540232056

Category: Business & Economics

Page: 910

View: 8046

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The three-volume set LNAI 3213, LNAI 3214, and LNAI 3215 constitutes the refereed proceedings of the 8th International Conference on Knowledge-Based Intelligent Information and Engineering Systems, KES 2004, held in Wellington, New Zealand in September 2004. The over 450 papers presented were carefully reviewed and selected from numerous submissions. The papers present a wealth of original research results from the field of intelligent information processing in the broadest sense; among the areas covered are artificial intelligence, computational intelligence, cognitive technologies, soft computing, data mining, knowledge processing, various new paradigms in biologically inspired computing, and applications in various domains like bioinformatics, finance, signal processing etc.

Quality in Frozen Food

Author: Marilyn C. Erickson,Yen-Con Hung

Publisher: Springer Science & Business Media

ISBN: 9780412070419

Category: Business & Economics

Page: 484

View: 8864

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Transcending the boundaries of product identity, this comprehensive reference provides an integrated view of quality issues in frozen foods. It addresses the principles of freezing and the concepts of quality from a variety of different perspectives, including: technological (mechanical and cryogenic methods of freezing), categorical (classification of quality losses), analytical (measurement of quality), theoretical (model building), applied (preventive treatments), and administrative (policy). Not previously found in other publications, this book offers an enhanced concentration on the principles of frozen food quality. The book's organization provides the food industry and academic professionals, as well as students, an expanded resource of information that may be applicable to their specific commodity of interest. Consequently, these individuals will find value in the entire book rather that just one chapter.