2019, ISBN: 3030129942
We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being u… Mehr…
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2019, ISBN: 3030129942
We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being u… Mehr…
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ISBN: 9783030129941
We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being us… Mehr…
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2019, ISBN: 9783030129941
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Copernicus, Taschenbuch, Auflage: 1st ed. 2019, 420 Seiten, Publiziert: 2019-05-08T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: 10 Tables, color; 88 Illustrations, colo, 1.9 kg, Verkau… Mehr…
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2019, ISBN: 3030129942
1st ed. 2019 Kartoniert / Broschiert Lebensmittel, Chemie / Lebensmittelchemie, Lebensmittelchemie, Lebensmitteltechnologie, Technologie / Lebensmitteltechnologie, FoodScience; sustaina… Mehr…
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2019, ISBN: 3030129942
We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being u… Mehr…
2019, ISBN: 3030129942
We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being u… Mehr…
ISBN: 9783030129941
We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being us… Mehr…
2019, ISBN: 9783030129941
Taschenbuch
Copernicus, Taschenbuch, Auflage: 1st ed. 2019, 420 Seiten, Publiziert: 2019-05-08T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: 10 Tables, color; 88 Illustrations, colo, 1.9 kg, Verkau… Mehr…
2019, ISBN: 3030129942
1st ed. 2019 Kartoniert / Broschiert Lebensmittel, Chemie / Lebensmittelchemie, Lebensmittelchemie, Lebensmitteltechnologie, Technologie / Lebensmitteltechnologie, FoodScience; sustaina… Mehr…
Bibliographische Daten des bestpassenden Buches
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Some of the questions addressed in this book are: What is food architecture? How does sound and color impact taste? Will we all have 3D food printers in all our homes? Should nanotechnology and gene editing be used to enhance our foods? Are these new technologies safe? Would you eat bug-foods if it led to a more sustainable food supply? Should vegetarians eat themselves? Can nutraceuticals and probiotics stop cancer? What is the molecular basis of a tasty sustainable burger?
David Julian McClements is a Distinguished Professor in food science who has used physics, chemistry, and biology to improve the quality, safety, and healthiness of foods for over 30 years. He has published over 900 scientific articles and 10 books in this area and is currently the most highly cited food scientist in the world. He has won numerous scientific awards for his work. The aim of this book is to highlight the...
Detailangaben zum Buch - Future Foods: How Modern Science Is Transforming the Way We Eat
EAN (ISBN-13): 9783030129941
ISBN (ISBN-10): 3030129942
Taschenbuch
Erscheinungsjahr: 2019
Herausgeber: Copernicus
Buch in der Datenbank seit 2019-09-22T09:36:22+02:00 (Berlin)
Detailseite zuletzt geändert am 2024-03-14T11:55:07+01:00 (Berlin)
ISBN/EAN: 9783030129941
ISBN - alternative Schreibweisen:
3-030-12994-2, 978-3-030-12994-1
Alternative Schreibweisen und verwandte Suchbegriffe:
Titel des Buches: modern way eat, julian, how eat
Daten vom Verlag:
Autor/in: David Julian McClements
Titel: Future Foods - How Modern Science Is Transforming the Way We Eat
Verlag: Copernicus; Springer International Publishing
395 Seiten
Erscheinungsjahr: 2019-05-08
Cham; CH
Gedruckt / Hergestellt in Niederlande.
Gewicht: 0,861 kg
Sprache: Englisch
35,30 € (DE)
36,29 € (AT)
39,00 CHF (CH)
POD
XXI, 395 p. 93 illus., 88 illus. in color.
BC; Food Science; Hardcover, Softcover / Technik/Chemische Technik; Lebensmittel- und Getränketechnologie; Verstehen; Food Science; sustainability; nutraceuticals; digestion; food nanotechnology; personalized nutrition; Food Science; EA
are being used to address modern food challenges such as feeding the growing global population, reducing greenhouse gas emissions, reducing waste, and improving sustainability. However, the application of these technologies is facing a backlash from consumers concerned about the potential risks posed to human and environmental health.
Some of the questions addressed in this book are: What is food architecture? How does sound and color impact taste? Will we all have 3D food printers in all our homes? Should nanotechnology and gene editing be used to enhance our foods? Are these new technologies safe? Would you eat bug-foods if it led to a more sustainable food supply? Should vegetarians eat themselves? Can nutraceuticals and probiotics stop cancer? What is the molecular basis of a tasty sustainable burger?
David Julian McClements is a Distinguished Professor in food science who has used physics, chemistry, and biology to improve the quality, safety, and healthiness of foods for over 30 years. He has published over 900 scientific articles and 10 books in this area and is currently the most highly cited food scientist in the world. He has won numerous scientific awards for his work. The aim of this book is to highlight the many exciting advances being made in the science of foods, and to show their application for solving important problems related to the modern food supply, such as tackling chronic diseases, feeding a global population, reducing food waste, and creating healthier and tastier foods.
Food architecture Functional foods nutraceuticals probiotics Precision nutrition Gene editing nanotechnology artificial intelligenceChapter 1: The Science of Foods: Designing our Edible Future.- Chapter 2: Food Architecture: Building Better Foods.- Chapter 3: The Science of Deliciousness.- Chapter 4: Food Gastrology: The Science of Digestion.- Chapter 5: Are You What You Eat?.- Chapter 6: Nutraceuticals – Superfoods or Superfads.- Chapter 7: Feeding the World Inside Us: The Gut Microbiome, Diet, and Health.- Chapter 8: Personalized Nutrition – Customizing Our Diets for Better Health.- Chapter 9: Food Biotechnology: Sculpting Genes with Genetic Engineering.- Chapter 10: Food Nanotechnology: Harnessing the Power of the Miniature World That Surrounds Us.- Chapter 11: Towards a More Ethical and Sustainable Edible Future: One Burger at a Time.- Chapter 12: The Future of Foods?
.are being used to address modern food challenges such as feeding the growing global population, reducing greenhouse gas emissions, reducing waste, and improving sustainability. However, the application of these technologies is facing a backlash from consumers concerned about the potential risks posed to human and environmental health.
Some of the questions addressed in this book are: What is food architecture? How does sound and color impact taste? Will we all have 3D food printers in all our homes? Should nanotechnology and gene editing be used to enhance our foods? Are these new technologies safe? Would you eat bug-foods if it led to a more sustainable food supply? Should vegetarians eat themselves? Can nutraceuticals and probiotics stop cancer? What is the molecular basis of a tasty sustainable burger?
David Julian McClements is a Distinguished Professor in food science who has used physics, chemistry, and biology to improve the quality, safety, and healthiness of foods for over 30 years. He has published over 900 scientific articles and 10 books in this area and is currently the most highly cited food scientist in the world. He has won numerous scientific awards for his work. The aim of this book is to highlight the many exciting advances being made in the science of foods, and to show their application for solving important problems related to the modern food supply, such as tackling chronic diseases, feeding a global population, reducing food waste, and creating healthier and tastier foods.
Food architecture Functional foods nutraceuticals probiotics Precision nutrition Gene editing nanotechnology artificial intelligenceDiscusses scientific and technological advances in the science of food in an engaging way
Highlights how modern science is being used to improve the health of our bodies and our planet
Addresses concerns with modern technologies such as gene editing, nanotechnology, and artificial intelligence
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