Контакты/Проезд  Доставка и Оплата Помощь/Возврат
История
  +7(495) 980-12-10
  пн-пт: 10-18 сб,вс: 11-18
  shop@logobook.ru
   
    Поиск книг                    Поиск по списку ISBN Расширенный поиск    
Найти
  Зарубежные издательства Российские издательства  
Авторы | Каталог книг | Издательства | Новинки | Учебная литература | Акции | Хиты | |
 

Proteins, Pathologies and Politics: Dietary Innovation and Disease from the Nineteenth Century, David Gentilcore, Matthew Smith


Варианты приобретения
Цена: 17424.00р.
Кол-во:
Наличие: Поставка под заказ.  Есть в наличии на складе поставщика.
Склад Англия: Есть  Склад Америка: Есть  
При оформлении заказа до:
Ориентировочная дата поставки:

Добавить в корзину
в Мои желания

Автор: David Gentilcore, Matthew Smith
Название:  Proteins, Pathologies and Politics: Dietary Innovation and Disease from the Nineteenth Century
ISBN: 9781350056862
Издательство: Bloomsbury Academic
Классификация:


ISBN-10: 1350056863
Обложка/Формат: Hardcover
Страницы: 264
Вес: 0.54 кг.
Дата издания: 13.12.2018
Серия: Earth Science
Язык: English
Иллюстрации: 15 bw illus
Размер: 236 x 152 x 20
Читательская аудитория: Tertiary education (us: college)
Ключевые слова: Food & society,Food manufacturing & related industries,Food security & supply
Подзаголовок: A history of health innovations in the 19th and 20th centuries
Рейтинг:
Поставляется из: Англии
Описание: Proteins, Pathologies and Politics presents an international and historical approach to dietary change and health, contrasting current concerns with how issues such as diabetes, cancer, vitamins, sugar and fat, and food allergies were perceived in the 19th and 20th centuries. Though what we eat and what we shouldnt eat has become a topic of increased scrutiny in the current century, the link between dietary innovation and health/disease is not a new one. From new fads in foodstuffs, through developments in manufacturing and production processes, to the inclusion of additives and evolving agricultural practices changing diet, changes often promised better health only to become associated with the opposite.

With contributors including Peter Scholliers, Francesco Buscemi, Clare Gordon Bettencourt, and Kirsten Gardner, this collection comprises the best scholarship on how we have perceived diet to affect health. The chapters consider:

- the politics and economics of dietary change
- the historical actors involved in dietary innovation and the responses to it
- the extent that our dietary health itself a cultural construct, or even a product of history?

This is a fascinating and varied study of how our diets have been shaped and influenced by perceptions of health and will be of great value to students of history, food history, nutrition science, politics and sociology



Regulation of dietary supplements

Автор: Pintauro, Stephen J.
Название: Regulation of dietary supplements
ISBN: 1138337544 ISBN-13(EAN): 9781138337541
Издательство: Taylor&Francis
Рейтинг:
Цена: 27562.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: This book documents the long and still ongoing battle between the US Food and Drug Administration (FDA) and the dietary supplement industry. It presents the complex, often subtle, and sometimes overlooked series of events that had such a major impact on how dietary supplements are manufactured, marketed, advertised, sold, and used today.

Developing Food Products for Consumers with Specific Dietary Need

Автор: Wayne Morley
Название: Developing Food Products for Consumers with Specific Dietary Need
ISBN: 0081003293 ISBN-13(EAN): 9780081003299
Издательство: Elsevier Science
Рейтинг:
Цена: 35034.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: . Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. . From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. . The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. . The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer.

Controlling Dietary Fiber in Food Products

Автор: Leon Prosky; Jonathan W. DeVries
Название: Controlling Dietary Fiber in Food Products
ISBN: 0442002394 ISBN-13(EAN): 9780442002398
Издательство: Springer
Рейтинг:
Цена: 18167.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: This is a reference for food industry professionals detailing the history and properties of food fibre and evaluating the current methods used in the measurement of dietary fibre especially the AOAC method.


ООО "Логосфера " Тел:+7(495) 980-12-10 www.logobook.ru
   В Контакте     В Контакте Мед  Мобильная версия