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Language: en
Pages: 384
Pages: 384
Type: BOOK - Published: 1988-02-01 - Publisher: National Academies Press
This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritio
Language: en
Pages: 745
Pages: 745
Type: BOOK - Published: 2009-07-30 - Publisher: Elsevier
The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in unders
Language: en
Pages: 266
Pages: 266
Type: BOOK - Published: 2002 - Publisher: Rowman & Littlefield
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 comp
Language: en
Pages: 299
Pages: 299
Type: BOOK - Published: 2021-01-06 - Publisher: Springer Nature
How can we design innovative food experiences that enhance food pleasure and consumer well-being? Through a wide variety of empirical, methodological, and theor
Language: en
Pages: 142
Pages: 142
Type: BOOK - Published: 2019-07-17 - Publisher: Springer
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