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Meat Less: The Next Food Revolution (Copernicus Books)
Da: Books From California, Simi Valley, CA, U.S.A.
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EUR 4,39
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Aggiungi al carrellopaperback. Condizione: Acceptable. The binding is heavily worn. The copy is in otherwise clean condition.
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Meat Less: The Next Food Revolution
Editore: Springer Nature Switzerland, 2023
ISBN 10: 3031239636 ISBN 13: 9783031239632
Lingua: Inglese
Condizione: Gut. Zustand: Gut | Sprache: Englisch | Produktart: Bücher.
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Meat Less: The Next Food Revolution
Editore: Springer Nature Switzerland, 2023
ISBN 10: 3031239636 ISBN 13: 9783031239632
Lingua: Inglese
Condizione: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher.
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Meat Less: The Next Food Revolution
Editore: Springer Nature Switzerland, 2023
ISBN 10: 3031239636 ISBN 13: 9783031239632
Lingua: Inglese
Condizione: Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher.
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Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Da: Phatpocket Limited, Waltham Abbey, HERTS, Regno Unito
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EUR 20,00
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Aggiungi al carrelloCondizione: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.
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Meat Less: The Next Food Revolution (Copernicus Books)
Da: California Books, Miami, FL, U.S.A.
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EUR 22,80
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Meat Less: The Next Food Revolution (Paperback or Softback)
Da: BargainBookStores, Grand Rapids, MI, U.S.A.
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EUR 19,98
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Aggiungi al carrelloPaperback or Softback. Condizione: New. Meat Less: The Next Food Revolution 0.85. Book.
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Food Emulsions: Principles, Practice, and Techniques.
Da: Universitätsbuchhandlung Herta Hold GmbH, Berlin, Germania
Membro dell'associazione: GIAQ ILAB VDA
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Prima edizione
EUR 21,00
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Aggiungi al carrello1st ed. 19 x 26 cm. 392 pages. Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch.
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Encapsulation Technologies and Delivery Systems for Food Ingredient and Nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Da: Bahamut Media, Reading, Regno Unito
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EUR 25,81
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Aggiungi al carrelloHardcover. Condizione: Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.
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Encapsulation Technologies and Delivery Systems for Food Ingredient and Nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Da: AwesomeBooks, Wallingford, Regno Unito
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EUR 25,81
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Aggiungi al carrelloHardcover. Condizione: Very Good. Encapsulation Technologies and Delivery Systems for Food Ingredient and Nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition) This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.
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Meat Less : The Next Food Revolution
Da: GreatBookPrices, Columbia, MD, U.S.A.
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EUR 17,52
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Meat Less: The Next Food Revolution
Editore: Springer, Berlin|Springer Nature Switzerland|Springer, 2024
ISBN 10: 3031239636 ISBN 13: 9783031239632
Lingua: Inglese
EUR 24,43
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Aggiungi al carrelloKartoniert / Broschiert. Condizione: New.
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Meat Less : The Next Food Revolution
Da: GreatBookPrices, Columbia, MD, U.S.A.
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EUR 20,11
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Aggiungi al carrelloCondizione: As New. Unread book in perfect condition.
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Meat Less: The Next Food Revolution (Copernicus Books)
Da: Ria Christie Collections, Uxbridge, Regno Unito
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EUR 29,28
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Meat Less: The Next Food Revolution
Da: Revaluation Books, Exeter, Regno Unito
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EUR 28,99
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Aggiungi al carrelloPaperback. Condizione: Brand New. 268 pages. 9.25x6.10x0.57 inches. In Stock.
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Meat Less: The Next Food Revolution
Editore: Springer Nature Switzerland, Springer Nature Switzerland, 2023
ISBN 10: 3031239636 ISBN 13: 9783031239632
Lingua: Inglese
EUR 26,74
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Aggiungi al carrelloTaschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Reducing the amount of meat in our diet would have major environmental benefits, including reducing greenhouse gas emissions, pollution, deforestation, and biodiversity loss. Moreover, it would have wide-ranging ethical benefits by decreasing the huge number of livestock animals confined and killed each year for food. For consumers, there may also be health benefits from a meat-less diet, provided it was carefully planned. Advances in modern science and technology, including plant-based, microbial, lab-grown, and insect meats, are revolutionizing the food industry and making it easier for consumers worldwide to maintain a meat-less diet.InMeat Less: The Next Food Revolution I outline my own journey as a food scientist who became a vegetarian in solidarity with my daughter.In writing this book I take the viewpoint that there are no easy answers and that everyone must make the decision to eat meat or not based on their own values. The first chapters examine the impact of meat consumption on the environment, human health, and animal welfare, including the important questions of how much does eating meat really contribute to greenhouse gas emissions, pollution, and biodiversity loss, what are the ethical implications of raising and killing animals for food, and the impact of reducing meat consumption on human nutrition and health. I then discuss some of the new technologies that are being developed to create alternatives to meat, including plant-based meat, cultured (lab-grown) meat, microbial meat, and insect meat. I present the science behind these new technologies and their potential for making a difference to climate change and human health.In the final chapter, I discuss why I remain a vegetarian and have decided to dedicate the rest of my scientific career to finding sustainable and healthy alternatives to meat, presenting my vision of the human diet in 2050.
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Meat Less: The Next Food Revolution
Editore: Springer Nature Switzerland, Springer Nature Switzerland Mär 2023, 2023
ISBN 10: 3031239636 ISBN 13: 9783031239632
Lingua: Inglese
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germania
Valutazione del venditore 5 su 5 stelle
EUR 26,74
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Aggiungi al carrelloTaschenbuch. Condizione: Neu. Neuware -Reducing the amount of meat in our diet would have major environmental benefits, including reducing greenhouse gas emissions, pollution, deforestation, and biodiversity loss. Moreover, it would have wide-ranging ethical benefits by decreasing the huge number of livestock animals confined and killed each year for food. For consumers, there may also be health benefits from a meat-less diet, provided it was carefully planned. Advances in modern science and technology, including plant-based, microbial, lab-grown, and insect meats, are revolutionizing the food industry and making it easier for consumers worldwide to maintain a meat-less diet.In Meat Less: The Next Food Revolution I outline my own journey as a food scientist who became a vegetarian in solidarity with my daughter. In writing this book I take the viewpoint that there are no easy answers and that everyone must make the decision to eat meat or not based on their own values. The first chapters examine the impact of meat consumption on the environment, human health, and animal welfare, including the important questions of how much does eating meat really contribute to greenhouse gas emissions, pollution, and biodiversity loss, what are the ethical implications of raising and killing animals for food, and the impact of reducing meat consumption on human nutrition and health. I then discuss some of the new technologies that are being developed to create alternatives to meat, including plant-based meat, cultured (lab-grown) meat, microbial meat, and insect meat. I present the science behind these new technologies and their potential for making a difference to climate change and human health. In the final chapter, I discuss why I remain a vegetarian and have decided to dedicate the rest of my scientific career to finding sustainable and healthy alternatives to meat, presenting my vision of the human diet in 2050.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 272 pp. Englisch.
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Future Foods: How Modern Science Is Transforming the Way We Eat
Da: Books Puddle, New York, NY, U.S.A.
Valutazione del venditore 4 su 5 stelle
EUR 35,53
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Future Foods: How Modern Science Is Transforming the Way We Eat
Da: Biblios, Frankfurt am main, HESSE, Germania
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EUR 34,96
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Future Foods: How Modern Science Is Transforming the Way We Eat
Da: Majestic Books, Hounslow, Regno Unito
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EUR 33,90
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Meat Less : The Next Food Revolution
Da: GreatBookPricesUK, Woodford Green, Regno Unito
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EUR 26,71
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Aggiungi al carrelloCondizione: As New. Unread book in perfect condition.
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How to be a Successful Scientist: A Guide for Graduate Students, Postdocs, and Professors
Da: California Books, Miami, FL, U.S.A.
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EUR 36,84
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How to Be a Successful Scientist: A Guide for Graduate Students, Postdocs, and Professors (Hardback or Cased Book)
Da: BargainBookStores, Grand Rapids, MI, U.S.A.
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EUR 33,19
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Aggiungi al carrelloHardback or Cased Book. Condizione: New. How to Be a Successful Scientist: A Guide for Graduate Students, Postdocs, and Professors 1.32. Book.
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Designing Functional Foods Measuring and Controlling Food Structure Breakdown and Nutrient Absorbtion
Editore: Woodhead Publishing, Cambridge, 2009
ISBN 10: 1845694325 ISBN 13: 9781845694326
Lingua: Inglese
Da: Webbooks, Wigtown, Wigtown, Regno Unito
Membro dell'associazione: PBFA
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EUR 21,24
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Aggiungi al carrelloHard Cover. Condizione: Good. No Jacket. First Thus. From an academic library with the usual stamps etc. This book is heavy and will attract postal sucharges. OX3266.
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Meat Less : The Next Food Revolution
Da: GreatBookPricesUK, Woodford Green, Regno Unito
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EUR 29,27
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Meat Less: The Next Food Revolution (Copernicus Books)
Da: Books Puddle, New York, NY, U.S.A.
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EUR 40,37
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Aggiungi al carrelloCondizione: New. 1st ed. 2023 edition NO-PA16APR2015-KAP.
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How to Be a Successful Scientist : A Guide for Graduate Students, Postdocs, and Professors
Da: GreatBookPrices, Columbia, MD, U.S.A.
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EUR 30,87
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EUR 49,79
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Aggiungi al carrelloBrand new book. Fast ship. Please provide full street address as we are not able to ship to P O box address.
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How to Be a Successful Scientist : A Guide for Graduate Students, Postdocs, and Professors
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 35,27
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Aggiungi al carrelloCondizione: As New. Unread book in perfect condition.
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Future Foods
Editore: Springer International Publishing, Springer International Publishing Mai 2019, 2019
ISBN 10: 3030129942 ISBN 13: 9783030129941
Lingua: Inglese
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germania
Valutazione del venditore 5 su 5 stelle
EUR 37,44
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Aggiungi al carrelloTaschenbuch. Condizione: Neu. Neuware -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 used to construct healthier, tastier, and more sustainable foods. Functional foods are being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease. These foods are fortified with nutraceuticals or probiotics to improve our mood, performance, and health. The behavior of foods inside our guts is being controlled to increase their healthiness. Precision nutrition is being used to tailor diets to our unique genetic profiles, microbiomes, and metabolisms. Gene editing, nanotechnology, and artificial intelligence 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 30years. 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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 420 pp. Englisch.
