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"Aliments transformés."
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Ultra-processed people
« An eye-opening investigation into the science, economics, history and production of ultra-processed food. It's not you, it's the food. We have entered a new 'age of eating' where most of our calories come from an entirely novel set of substances called Ultra-Processed Food, food which is industrially processed and designed and marketed to be addictive. But do we really know what it's doing to our bodies? Join Chris in his travels through the world of food science and a UPF diet to discover what's really going on. Find out why exercise and willpower can't save us, and what UPF is really doing to our bodies, our health, our weight, and the planet (hint: nothing good). For too long we've been told we just need to make different choices, when really we're living in a food environment that makes it nigh-on impossible. So this is a book about our rights. The right to know what we eat and what it does to our bodies and the right to good, affordable food. »-- Résumé de l'éditeur
Book
PBS news weekend. Researcher explains connection between ultra-processed foods and depression
The food we eat affects us in many ways. A recent study from Massachusetts General Hospital and Harvard Medical School found a link between the consumption of ultra-processed foods and an increase in the risk of depression. Ali Rogin speaks with Olivia Okereke, an associate professor of psychiatry at Harvard Medical School who worked on the study, to learn more.
Streaming Video
What are we feeding our kids?
Chris van Tulleken is on a personal mission to get to the bottom of the child obesity crisis and create a real change. In a bold new experiment. Using the latest science and research around child obesity, he'll inspire the kids, parents, the teachers, the town, and even take on the government. Chris believes that to save our kids the whole system needs to change - and he's on a quest to implement this change.
Streaming Video
Improving Food Quality with Novel Food Processing Technologies
Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (PEF), and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. This book addresses maintaining and improving food quality through the use of these novel food processing technologies.
eBook
Extrusion Cooking - Cereal Grains Processing (2nd Edition)
This book provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in extrusion, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for food industry professionals and students.
eBook
In Defense of Processed Food
An iconoclastic celebration of canned, packaged, and preserved foods. By turns a scientific, feminist, and economic critique, this book gleefully attacks received wisdom about the dangers of processed food. Anastacia Marx de Salcedo argues that, in fact, most processed foods are relatively healthy and that their consumption is an undisputed boon to women s equality since the burdens of cooking disproportionately fall on women. In de Salcedo s account, processed foods take too much blame for the negative effects of modern sedentary life, and alternative food systems are doomed to economic dysfunction. Ultimately, de Salcedo embraces the preserved foods in her pantry and encourages the reader to do the same.
eBook
Sunday morning. Chicago best bets
This segment is about the best bets encased meats in Chicago.
Streaming Video
Food process engineering operations
Current textbooks on food process engineering cover mainly the traditional unit operations of fluid flow and heat transfer, with less attention paid to mass transfer and important mechanical processing operations. This textbook provides needed balance with coverage of traditional unit operations, using updated engineering properties and data, and simplified computer aided techniques. It discusses mechanical processing and novel food processes such as membrane separations, and introduces elements of food packaging operations and food process design. It examines the effects of each process on the quality, safety, and physical structure of food products.
eBook
The grand food bargain : and the mindless drive for more
When it comes to food, Americans seem to have a pretty great deal.Our grocery stores are overflowing with countless varieties of convenient products.But like most bargains that are too good to be true, the modern food system relies on an illusion.It depends on endless abundance, but the planet has its limits.
eBook
Organic meat production and processing
Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted.
eBook