Designing Foods
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Author | : D. Julian McClements |
Publisher | : Elsevier |
Total Pages | : 745 |
Release | : 2009-07-30 |
Genre | : Technology & Engineering |
ISBN | : 1845696603 |
The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas. Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered. With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications. Reviews digestion and absorption of food components including oral physiology and gut microbial ecology Evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods Investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose
Author | : National Research Council |
Publisher | : National Academies Press |
Total Pages | : 384 |
Release | : 1988-02-01 |
Genre | : Medical |
ISBN | : 0309037956 |
This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Author | : Gregory E. Pence |
Publisher | : Rowman & Littlefield |
Total Pages | : 266 |
Release | : 2002 |
Genre | : Science |
ISBN | : 9780742508392 |
The phrase genetically modified food conjures images of apples with eyeballs and tomatoes with toes. But the true story behind this technology is much more complex that anyone may realize. Join Pence's investigation of this latest public issue and take a front-row seat at what will surely become the hottest debate since human cloning.
Author | : Wided Batat |
Publisher | : Springer Nature |
Total Pages | : 299 |
Release | : 2021-01-06 |
Genre | : Business & Economics |
ISBN | : 3030542963 |
How can we design innovative food experiences that enhance food pleasure and consumer well-being? Through a wide variety of empirical, methodological, and theoretical contributions, which examine the art of designing innovative food experiences, this edited book explores the relationship between design thinking, food experience, and food well-being. While many aspects of food innovation are focused on products' features, in this book, design thinking follows an experiential perspective to create a new food innovation design logic that integrates two aspects: consumer food well-being and the experiential pleasure of food. It integrates a holistic perspective to understand how designing innovative food experiences, instead of food products, can promote healthy and pleasurable eating behaviors among consumers and help them achieve their food well-being. Invaluable for scholars, food industry professionals, design thinkers, students, and amateurs alike, this book will define the field of food innovation for years to come.
Author | : Caroline Brand |
Publisher | : Springer |
Total Pages | : 142 |
Release | : 2019-07-17 |
Genre | : Technology & Engineering |
ISBN | : 3030139581 |
This Open Access book is for scientists and experts who work on urban food policies. It provides a conceptual framework for understanding the urban food system sustainability and how it can be tackled by local governments. Written by a collective of researchers, this book describes the existing conceptual frameworks for an analysis of urban food policies, at the crossroads of the concepts of food system and sustainable city. It provides a basis for identifying research questions related to urban local government initiatives in the North and South. It is the result of work carried out within Agropolis International within the framework of the Sustainable Urban Food Systems program and an action research carried out in support of Montpellier Méditerranée Métropole for the construction of its agroecological and food policy.
Author | : Ricardo Bonacho |
Publisher | : CRC Press |
Total Pages | : 174 |
Release | : 2018-08-06 |
Genre | : Technology & Engineering |
ISBN | : 1351271954 |
FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design, making a significant contribution to further development of these fields. Accordingly, it covers a broad variety of topics from Designing for/with Food, Educating People on Food, Experiencing Food and other Food for Thought.
Author | : Ricardo Bonacho |
Publisher | : CRC Press |
Total Pages | : 268 |
Release | : 2020-09-30 |
Genre | : Technology & Engineering |
ISBN | : 1000285103 |
Experiencing Food: Designing Sustainable and Social Practices contains papers on food, sustainability and social practices research, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Faculty of Architecture, University of Lisbon, Lisbon, Portugal. The conference and resulting papers reflect on interdisciplinarity as not limited to the design of objects or services, but seeking awareness towards new lifestyles and innovative approaches to food sustainability.
Author | : Marina O'Connell |
Publisher | : |
Total Pages | : 0 |
Release | : 2022-02-21 |
Genre | : Organic farming |
ISBN | : 9781912480548 |
A toolkit of 6 regenerative food growing systems which have been tried and tested. These can help farmers and growers transform industrial food production systems into resilient, biodiverse, carbon negative, productive farms and bring about an agroecological revolution. Farms and garden design for growing healthy food from living soil in low input ......
Author | : Francesca Zampollo |
Publisher | : |
Total Pages | : 270 |
Release | : 2017-12-08 |
Genre | : |
ISBN | : 9781973486756 |
Think Like a Food Designer is a collection of 60 exercises that will develop the Food Design mindset that you will need to win any food creativity challenge. With one exercise a day for two months, you will be challenged to think in new ways, pushed out of your comfort zone, and by doing so, you will start thinking like a food designer. These exercises will help you develop the right mindset to take on board any Food Design challenge you'll ever face in the future. If you are new to Food Design and Food Design Thinking and are unsure if this is for you, don't fear: whatever your involvement with food is, if you want to apply creativity to it, then you are designing. Whether you own or work in a restaurant, a food company, or design firm interested in using Food Design Thinking, or whether you are, or want to become, a baker, a food truck owner, an event planner, or simply the best food entertainer among your friends, dive into this book, give yourself to it, trust the exercises, invest your time and energy in it, and you will develop a creative mindset that will prepare you for any creative food challenge you'll ever face.
Author | : United States. Congress. House. Committee on Agriculture. Subcommittee on Department Operations, Research, and Foreign Agriculture |
Publisher | : |
Total Pages | : 202 |
Release | : 1988 |
Genre | : Agriculture |
ISBN | : |
Abstract: This hearing reviews the findings of a National Academy of Sciences report entitled "Designing foods." Recommendations made by the report are commented upon by government officials, consumer advocates, and food industry representatives. The report's conclusions include lowering the fat and cholesteral level of the typical American diet and improving food labeling practices so that consumers may make nutritionally informed decisions when pruchasing food.