Designing Foods

Author by : National Research Council
Languange : en
Publisher by : National Academies Press
Format Available : PDF, ePub, Mobi
Total Read : 33
Total Download : 352
File Size : 51,5 Mb
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Description : 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.


Designing Functional Foods

Author by : D. Julian McClements
Languange : en
Publisher by : Elsevier
Format Available : PDF, ePub, Mobi
Total Read : 41
Total Download : 736
File Size : 51,8 Mb
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Description : 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


Designing Food Safety And Equipment Reliability Through Maintenance Engineering

Author by : Sauro Riccetti
Languange : en
Publisher by : CRC Press
Format Available : PDF, ePub, Mobi
Total Read : 88
Total Download : 593
File Size : 42,5 Mb
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Description : Existing maintenance engineering techniques pursue equipment reliability with a focus on minimal costs, but in the food industry, food safety is the most critical issue. This book identifies how to ensure food product safety through maintenance engineering in a way that produces added value and generates real profits for your organization. Integrating food safety techniques with reliability and maintenance engineering techniques, Designing Food Safety and Equipment Reliability Through Maintenance Engineering details a maintenance design process that captures all conceivable critical factors in food manufacturing lines. While maintenance engineering normally starts with equipment reliability, this book starts with product safety to identify equipment criticalities and maintenance solutions. The text examines the problems currently facing the food industry and introduces powerful solutions to help food producers and consultants manage both food safety and manufacturing effectiveness. It presents an innovative tool for weighing food, human, and equipment criticalities and also describes how to maximize maintenance design outcome through the empowerment of equipment operators and their close cooperation with maintenance and quality specialists. Detailing how to design reliable task lists, the book includes case studies that illustrate the problems that low equipment reliability can create for your customers and your company’s image. It outlines key performance indicators that can help producers and suppliers easily identify quality, availability, and productivity gaps. It also highlights critical factors that can help you avoid process bottlenecks.


Experiencing Food Designing Dialogues

Author by : Ricardo Bonacho
Languange : en
Publisher by : CRC Press
Format Available : PDF, ePub, Mobi
Total Read : 35
Total Download : 870
File Size : 47,5 Mb
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Description : 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.


Experiencing Food Designing Sustainable And Social Practices

Author by : Ricardo Bonacho
Languange : en
Publisher by : CRC Press
Format Available : PDF, ePub, Mobi
Total Read : 23
Total Download : 105
File Size : 51,5 Mb
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Description : 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.


Designing Urban Food Policies

Author by : Caroline Brand
Languange : en
Publisher by : Springer
Format Available : PDF, ePub, Mobi
Total Read : 41
Total Download : 404
File Size : 48,6 Mb
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Description : 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.


Designing Functional Foods

Author by : D. J. McClements
Languange : en
Publisher by : CRC Press
Format Available : PDF, ePub, Mobi
Total Read : 71
Total Download : 980
File Size : 44,9 Mb
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Description : With contributions from leading figures in industry and academia, this book reviews key issues in the design of health-promoting foods. It begins with an examination of oral physiology and gut microbial ecology, then focuses on the digestion, absorption, and physiological effects of significant food components. It discusses 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 book concludes with coverage of the implications of these new advances in the design of functional foods.


Food Design Xl

Author by : Sonja Stummerer
Languange : de
Publisher by : Birkhauser
Format Available : PDF, ePub, Mobi
Total Read : 73
Total Download : 830
File Size : 48,7 Mb
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Description : Why are pizzas round, and why are fish fingers rectangular? Why do we cut a cake one way and bread another way? "Food Design," which was published in 2005, gave the first answers to these questions. Now the dedicated authors present, "Food Design XL," the more comprehensive, larger and bilingual edition of their award-winning work. "Food Design XL" shows how shape, color, smell, consistency, consumption noises, production methods, history and stories influence food product design. After all, we consciously change the appearance of nature's edible offerings more than one thousand times a year, before every meal, by cutting, cooking, stirring or combining foods. The human will to design food sets apart from other living creatures. We have all been food designers for thousands of years. This is reason enough to whet the reader's appetite for this subject with this new XL-format bilingual edition. Warum sind Pizzas rund und Fischstabchen rechteckig? Warum teilen wir die Torte anders als wir Brot schneiden? Auf diese und ahnliche Fragen gab das im Jahr 2005 erfolgreich lancierte und mit internationalen Preisen ausgezeichnete Buch "Food Design" bereits erste Antworten. Nun prasentieren die engagierten Autoren die an Umfang, Grosse und Zweisprachigkeit zugenommene Maxi-Ausgabe. "Food Design XL" zeigt auf, wie Form, Farbe, Geruch, Konsistenz, Verzehrgerausche, Herstellungstechnik, Geschichte und Geschichten das Design von Lebensmitteln beeinflussen. Denn mehr als eintausend Mal pro Jahr - vor jedem Essen - zerschneiden, zerkochen, verruhren oder kombinieren, also verandern wir bewusst das essbare Angebot der Natur. Der menschliche Wille, Essbares zu gestalten, unterscheidet uns von allen anderen Lebewesen. Seit tausenden von Jahren sind wir also alle Food-Designer. Grund genug, dieses Thema dem Leser im XL-Format und nun zweisprachig schmackhaft zu machen."


Designing Foods

Author by : National Research Council
Languange : en
Publisher by : National Academies Press
Format Available : PDF, ePub, Mobi
Total Read : 27
Total Download : 903
File Size : 54,5 Mb
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Description : 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.


On Target For Key Stage 3

Author by : Tristram Shepard
Languange : en
Publisher by : Nelson Thornes
Format Available : PDF, ePub, Mobi
Total Read : 45
Total Download : 700
File Size : 43,7 Mb
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Description : Written as a guide to the National Curriculum requirements for Design & Technology, this book aims to help pupils to progress through Key Stage 3 and to ensure that they are well prepared for the start of their GCSE course. It explains what the subject is about and the areas of study involved, and gives an idea of the kind of work pupils are likely to be doing in Years 7, 8 and 9, depending on which areas their school offers. It then provides a check-list of the things pupils are expected to learn about during Key Stage 3, and finally explains the attainment targets and advises on what needs to be done for progression to the next level. Also included in an illustrated glossary of significant design-and-technology words.


Designing Crops For Added Value

Author by : Charles Franklin Murphy
Languange : en
Publisher by : Amer Society of Agronomy
Format Available : PDF, ePub, Mobi
Total Read : 36
Total Download : 804
File Size : 53,8 Mb
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Description : "Today adding value is more than adding yield or other agronomic traits of interest primarily to the producer. Adding value is meeting the need of a customer who is willing to pay more to receive a uniform and distinct cultivar with assurance of more oil, more protein, more malt, better amino acid composition, unique fatty acid composition, longer shelf life, better color, new uses, etc. Individual experts share their work, with a common thread being the design, production, and marketing of new cultivars with specific traits. "


Food Design

Author by : Katja Gruijters
Languange : en
Publisher by : Lannoo Publishers
Format Available : PDF, ePub, Mobi
Total Read : 26
Total Download : 999
File Size : 47,9 Mb
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Description : Food design is about everything that concerns food: production, distribution, identity, enjoyment, nutrition and digestion. Katja Gruijters is a Dutch food designer with focus on new opportunities with regard to health, quality, seductiveness, honesty and waste reduction.


A Practical Guide To Teaching Design And Technology In The Secondary School

Author by : Gwyneth Owen-Jackson
Languange : en
Publisher by : Routledge
Format Available : PDF, ePub, Mobi
Total Read : 13
Total Download : 452
File Size : 53,9 Mb
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Description : Containing a wealth of practical activities and materials that provide excellent opportunities to analyse learning and performance within Design and Technology, this book also includes case studies and examples of existing good practice and a range of tried-and-tested strategies. Specially designed to be written in directly it provides a useful record of progress and is accompanied by a Companion Website. Designed to be used by student teachers, NQTs and beginning teachers, this workbook covers each main specialist area of Design Technology: electronics and communications technology (ECT), food technology, materials technology and textiles technology. Topics covered include: design and technology in the school curriculum the importance of health and safety the use of ICT in the teaching of design and technology planning lessons managing the classroom assessment issues the integration of literacy, numeracy, citizenship and sustainability into design and technology your own professional development. This book complements the market-leading textbook Learning to Teach Design and Technology in the Secondary School (also published by Routledge), but can also be used equally successfully on its own.


Effective Governance Designs Of Food Safety Regulation In The Eu

Author by : Giulia Bazzan
Languange : en
Publisher by : Springer Nature
Format Available : PDF, ePub, Mobi
Total Read : 79
Total Download : 715
File Size : 53,6 Mb
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Description : This book provides insights on regulatory effectiveness in the field of food safety, by focusing on the variety of institutional factors affecting regulatory outcomes. Drawing upon the Institutional Analysis and Development framework, it investigates differences in effectiveness of food safety regulation and explains them by differences in domestic governance designs, by applying Qualitative Comparative Analysis. The empirical focus of the book is the food safety governance designs of 15 EU Member States, which are investigated through the collection of an original dataset inclusive of measures of independence and accountability of the domestic food safety agencies, of policy capacity and of food safety delivered. The results show the prominent role of the institutional dimension of policy capacity in producing regulatory effectiveness, in conjunction with an integrated model of distribution of the regulatory tasks. As to ineffective governance, the conjunction of low independence or low accountability with low institutional capacity produce ineffective responses.


Functional Foods

Author by : I. Goldberg
Languange : en
Publisher by : Springer Science & Business Media
Format Available : PDF, ePub, Mobi
Total Read : 91
Total Download : 968
File Size : 40,7 Mb
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Description : "Accuse not Nature! She has done her part; Do Thou but Thine!" Milton, Paradise Lost 1667 The concept that nature imparted to foods a health-giving and curative function is not new. Herbal teas and remedies have been used for centuries and continue in use in many parts of the world today. In modern society, we have turned to drugs to treat, miti gate, or prevent diseases. However, since the discovery of nutrients and our increasing analytical capabilities at the molecular level, we are beginning to become more knowledgeable of the biochemical structure-function relationship of the myriad of chemicals that occur naturally in foods and their effect on the human body. The holistic approach to medicine and diet that began in the 1970s has now seen a renewal as we realize that certain foods, because of the presence of specific biochemicals, can have a positive impact on an individual's health, physical well-being, and mental state. In fact, because of the negative image of drugs, and the grey area of s- xi Foreword xii plements, the use of foods that are "functional" is becoming a growth area for the food industry. In Japan this concept has led to one of the largest growing markets, where they have defined "functional foods" as regular foods derived only from naturally occurring in gredients. The Japanese further require that the functional foods be consumed as part of the diet and not in supplement form (i. e.


Handbook Of Food Process Design 2 Volume Set

Author by : Jasim Ahmed
Languange : en
Publisher by : John Wiley & Sons
Format Available : PDF, ePub, Mobi
Total Read : 50
Total Download : 937
File Size : 44,8 Mb
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Description : In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.


Mart Guix Food Designing

Author by : Inga Knölke
Languange : en
Publisher by : Corraini Editore
Format Available : PDF, ePub, Mobi
Total Read : 91
Total Download : 797
File Size : 43,8 Mb
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Description : The food art of Marti Guixe.


Restaurant Design

Author by : Sharon L. Fullen
Languange : en
Publisher by : Cambridge University Press
Format Available : PDF, ePub, Mobi
Total Read : 92
Total Download : 233
File Size : 42,7 Mb
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Description : We all need a few mulligans, not only on the golf course but in life. This six-session Participant's Guide will help you to not only improve your golf game but change your life....and hopefully the lives of people you come in contact with. Designed for use with The Mulligan DVD.


Reformulation As A Strategy For Developing Healthier Food Products

Author by : Vassilios Raikos
Languange : en
Publisher by : Springer
Format Available : PDF, ePub, Mobi
Total Read : 64
Total Download : 562
File Size : 53,6 Mb
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Description : This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing “waste” (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health. This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production. The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.


Global Brooklyn

Author by : Fabio Parasecoli
Languange : en
Publisher by : Bloomsbury Publishing
Format Available : PDF, ePub, Mobi
Total Read : 14
Total Download : 218
File Size : 42,6 Mb
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Description : What do the fashionable food hot spots of Cape Town, Mumbai, Copenhagen, Rio de Janeiro, and Tel Aviv have in common? Despite all their differences, consumers in each major city are drawn to a similar atmosphere: rough wooden tables in postindustrial interiors lit by edison bulbs. There, they enjoy single-origin coffee, kombucha, and artisanal bread. This is 'Global Brooklyn,' a new transnational aesthetic regime of urban consumption. It may look shabby and improvised, but it is all carefully designed. It may romance the analog, but is made to be Instagrammed. It often references the New York borough, but is shaped by many networked locations where consumers participate in the global circulation of styles, flavors, practices, and values. This book follows this phenomenon across different world cities, arguing for a stronger appreciation of design and materialities in understanding food cultures. Attentive to local contexts, struggles, and identities, contributors explore the global mobility of aesthetic, ethical, and entrepreneurial projects, and how they materialize in everyday practices on the ground. They describe new connections among eating, drinking, design, and communication in order to give a clearer sense of the contemporary transformations of food cultures around the world.


Food Safety Engineering

Author by : Ali Demirci
Languange : en
Publisher by : Springer
Format Available : PDF, ePub, Mobi
Total Read : 45
Total Download : 289
File Size : 48,6 Mb
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Description : Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.


Food Service Systems

Author by : G Livingston
Languange : en
Publisher by : Academic Press
Format Available : PDF, ePub, Mobi
Total Read : 12
Total Download : 998
File Size : 50,9 Mb
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Description : Food Service Systems: Analysis, Design, and Implementation contains the proceedings of a conference held in Framington, Massachusetts on April 7-9, 1976. This book provides a comprehensive treatment of the interrelated elements of food service systems as presented in the conference. Particularly, this compilation shows a step-by-step approach to the problems apparent in food service systems. This includes analyzing and optimizing food, labor utilization, facility design, equipment selection, quality control, training, and microbiological and nutritional aspects in food service operations. Each element is tackled from the viewpoint of its analysis and design into a new system, with emphasis on the methodology involved. Some actual case histories of successful food service systems designs and implementation are included. This book will serve as a text for college and university level courses in Food Service Systems and other related courses. Aside from this, it will also be a good reference for food and food systems research workers, consultants, and planners.


Delicious Colour

Author by : Designerbooks
Languange : en
Publisher by : Designer Books
Format Available : PDF, ePub, Mobi
Total Read : 24
Total Download : 524
File Size : 50,9 Mb
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Description : With the accelerated pace of life, people often first notice the packages when they see food, and the color of the packaging affects the psychology of consumers. DELICIOUS COLOUR- FOOD PACKAGING DESIGN selects a variety of design works from around the world, showing you a lot of packaging design in showy color. According to the characteristics of different foods, the designers have designed various color and exquisite packaging works, so that you can first visually taste them. The 320-page book is rich and comprehensive in content, including biscuits, candy, beverages, tea, drinks, fast food, etc., covering many aspects of food packaging design, providing you with a unique food packaging design feast.


2020 Global Food Policy Report Synopsis

Author by : International Food Policy Research Institute (IFPRI)
Languange : en
Publisher by : Intl Food Policy Res Inst
Format Available : PDF, ePub, Mobi
Total Read : 62
Total Download : 541
File Size : 51,9 Mb
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Description : Food systems are at a critical juncture—they are evolving quickly to meet growing and changing demand but are not serving everyone’s needs. Building more inclusive food systems can bring a wide range of economic and development benefits to all people, especially the poor and disadvantaged. IFPRI’s 2020 Global Food Policy Report examines the policies and investments and the growing range of tools and technologies that can promote inclusion. Chapters examine the imperative of inclusion, challenges faced by smallholders, youth, women, and conflict-affected people, and the opportunities offered by expanding agrifood value chains and national food system transformations. Critical questions addressed include: How can inclusive food systems help break the intergenerational cycle of poverty and malnutrition? \What can be done to strengthen the midstream of food value chains to improve rural access to jobs, markets, and services? Will Africa’s food systems generate sufficient jobs for the growing youth population? How can women be empowered within food system processes, from household decisions to policymaking? Can refugees and other conflict-affected people be integrated into food systems to help them rebuild their lives? How can national food system transformations contribute to greater dietary diversity, food safety, and food quality for all? Regional sections look at how inclusion can be improved around the world in 2020 and beyond. The report also presents interesting trends revealed by IFPRI’s food policy indicators and datasets.


Designing Your Life With Designer Foods

Author by : Neecie Moore
Languange : en
Publisher by : Validation Press
Format Available : PDF, ePub, Mobi
Total Read : 47
Total Download : 579
File Size : 54,6 Mb
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Description : Designing your life with designer foods.