Most of us know what it feels like to fall under the spell of food--when a handful of chips leads to an empty bag. But it's harder to understand why we can't seem to stop eating, even when we know better. Dr. David Kessler, the dynamic former FDA commissioner who reinvented the …
As food- and waterborne pathogens become increasingly resistant to antibiotics, researchers are turning to bacteriophages as an alternative to keep our food and water supplies safe. This timely book provides a unique comprehensive review of the literature on the application of b…
Protein food technologies and the politics of food: an overview; The amino acid fortification of cereals; The amino acid fortification of intact cereal grains; The protein enrichment of bread and baked products; Legume foods; New approaches to the marketing of red meats; New app…
Abstract: New technologies for improving existing sources of protein are presented and discussed in the first of a 3-volume series on the status, needs, sources, and sociopolitical aspects of the world protein supply. The material is primarily directed to the agricultural scient…
The author explores his theory that the food industry's used three essential ingredients to control much of the world's diet. Traces the rise of the processed food industry and how addictive salt, sugar, and fat have enabled its dominance in the past half century, revealing del…
The author explores his theory that the food industry's used three essential ingredients to control much of the world's diet. Traces the rise of the processed food industry and how addictive salt, sugar, and fat have enabled its dominance in the past half century, revealing del…
Investigates the trends and technologies that are transforming the world of food, including America's obsession with Japan, genetic engineering, and nanotechnology.
