9783030129941 - future foods: how modern science is transforming the way we eat di mcclements, david julian (17 risultati)
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Da: World of Books (was SecondSale), Montgomery, U.S.A.World of Books (was SecondSale)
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Da: World of Books (was SecondSale), Montgomery, U.S.A.World of Books (was SecondSale)
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Condizione: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.
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Da: Once Upon A Time Books, Siloam Springs, U.S.A.Once Upon A Time Books
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paperback. Condizione: Good. This is a used book in good condition and may show some signs of use or wear . This is a used book in good condition and may show some signs of use or wear .
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Da: WorldofBooks, Goring-By-Sea, Regno UnitoWorldofBooks
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Paperback. Condizione: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
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Da: Basi6 International, Irving, U.S.A.Basi6 International
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Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Da: Books Puddle, New York, U.S.A.Books Puddle
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Condizione: New. pp. 400.
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Da: Mooney's bookstore, Den Helder, Paesi BassiMooney's bookstore
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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Paperback. Condizione: Brand New. 395 pages. 9.25x6.25x1.00 inches. In Stock.
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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Paperback. Condizione: Brand New. 395 pages. 9.25x6.25x1.00 inches. In Stock.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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EUR 40,65
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Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 architectureis being used to construct healthier, tastier, and more sustainable foods….Functional foodsare being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease. These foods are fortified withnutraceuticalsorprobioticsto improve our mood, performance, and health. The behavior of foods inside our guts is being controlled to increase their healthiness.Precision nutritionis being used to tailor diets to our unique genetic profiles, microbiomes, and metabolisms.Gene editing,nanotechnology, andartificial intelligenceare 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.
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Da: preigu, Osnabrück, Germaniapreigu
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EUR 36,85
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Taschenbuch. Condizione: Neu. Future Foods | How Modern Science Is Transforming the Way We Eat | David Julian Mcclements | Taschenbuch | xxi | Englisch | 2019 | Springer | EAN 9783030129941 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | A…nbieter: preigu.
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- Print on Demand
Da: Brook Bookstore On Demand, Napoli, ItaliaBrook Bookstore On Demand
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EUR 34,08
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Condizione: new. Questo è un articolo print on demand.
Lingua: Inglese
Editore: Springer International Publishing, Springer International Publishing Mai 2019 2019
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - 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 architectureis being used to construct healthier, tastier, and more s…ustainable foods.Functional foodsare being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease. These foods are fortified withnutraceuticalsorprobioticsto improve our mood, performance, and health. The behavior of foods inside our guts is being controlled to increase their healthiness.Precision nutritionis being used to tailor diets to our unique genetic profiles, microbiomes, and metabolisms.Gene editing,nanotechnology, andartificial intelligenceare 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. 420 pp. Englisch.
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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Condizione: New. Print on Demand pp. 400.
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Da: Biblios, frankfurt am main, GermaniaBiblios
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Condizione: New. PRINT ON DEMAND pp. 400.
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Da: moluna, Greven, Germaniamoluna
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Discusses 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 technol.
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Da: buchversandmimpf2000, Emtmannsberg, Germaniabuchversandmimpf2000
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EUR 40,65
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Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. 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 sus…tainable 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.
