david julian mcclements (164 Ergebnisse)

Zustand: Hervorragend. Zustand: Hervorragend | Seiten: 272 | Sprache: Englisch | Produktart: Bücher.

Taschenbuch. Zustand: 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.

Hardback or Cased Book. Zustand: New. How to Be a Successful Scientist: A Guide for Graduate Students, Postdocs, and Professors 1.32. Book.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book provides important advice to scientists at all stages of their careers on how to be a more effective and impactful researcher. It provides tips on: designing, performing, and analyzing experiments; writing, submitting and revising manuscripts; preparing and giving scientific talks and posters; writing grant proposals; and writing and defending a graduate thesis. It also provides advice on soft skills, like communication, networking, creativity, critical thinking, and working in teams. A major emphasis of the book is the importance of writing and publishing scientific manuscripts, as this is the main way that scientific knowledge is disseminated, as well as being an important element for building a strong curriculum vitae. The book should be an extremely valuable resource for graduate students throughout their studies but should also be useful for postdocs and professors who want to hone their research skills.The book is written by three scientists from the same family who are each at different stages in their careers and can therefore provide different perspectives. David Julian McClements is a distinguished professor who is currently the most highly cited author in Food Science in the world. He has published over 1300 scientific articles and numerous books. Jake McClements is beginning his career as a lecturer in the United Kingdom, while Isobelle Farrell McClements is just starting her career as a graduate student in the United States.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Zustand: Very Good -. 300 x 210mm. pp. 256. English text. Volume recording the proceedings of the a meeting on developments in acoustics and ultrasonics held by the IOP Physical Acoustics Group in Bristol, U.K from the 24th to 25th of september 1991. Black and white illustrations. Bound in original black and green wraps. Some light curling and bumping to corners, and previous owners stamp to first two pages, otherwise clean. Binding strong. No underlining. First English Language Paperback Edition.

Paperback or Softback. Zustand: New. Food Nanotechnology 0.71. Book.

paperback. Zustand: VeryGood. A copy that may have been read, very minimal wear and tear. May have a remainder mark.

Taschenbuch. Zustand: Neu. Pflanzliche Lebensmittelalternativen | Eigenschaften, Formulierung, Verarbeitungsmethoden und Herstellung | David Julian Mcclements (u. a.) | Taschenbuch | Paperback | xvii | Deutsch | 2024 | Springer International Publishing | EAN 9783031526381 | Verantwortliche Person für die EU: Springer Spektrum in Springer Science + Business Media, Tiergartenstr. 15-17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

hardcover. Zustand: LikeNew. Used Like New, no missing pages, no damage to binding, may have a remainder mark.

Zustand: As New. Unread book in perfect condition.

Zustand: Very Good. Ships from the UK. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.

Paperback / softback. Zustand: New. New copy - Usually dispatched within 4 working days. 816.

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Zustand: New. 003cp003e003ci003eBiodegradable and Edible Food Packaging: Trends and Technologies003c/i003e presents the concept, status and recent advancements of Biodegradable and Edible packaging materials. The book offers broad and available information regarding principles of food packaging and its applications in different area of food and non-food. Chapters bring a detailed overview of the interaction of constituents and properties like physiochemical, mechanical, microbiological and engineering. The book also serves latest information regarding the packaging requirements of almost all food groups, including knowledge regarding biodegradable and edible food packaging materials that reduce environmental pollution. 003c/p003e 003cp003eThis is a solid reference book that helps readers understand different benefits of using biodegradable and edible films and their development and suitability with various foods. 003c/p003e *** Nota: Los envíos a España peninsular, Baleares y Canarias se realizan a través de mensajería urgente. No aceptamos pedidos con destino a Ceuta y Melilla.

Hardcover. 772 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. GUTER Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature. GOOD condition, some traces of use. 9781420065732 Sprache: Englisch Gewicht in Gramm: 1200.

Hardcover. Zustand: New.

Zustand: New.

Zustand: New. pp. 572.

Hardcover. Zustand: Brand New. gld edition. 300 pages. 9.21x6.14x1.22 inches. In Stock.

paperback. Zustand: New. Language:Chinese.Paperback. Pub Date: 392 Publisher: China Light Industry Press. Future Food: How to change our food: How is the food structure of food? How does sound and color affect the taste? Will there be a 3D food printer in our family? Nanotechnology and genetic editing should be used to optimize our food .