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Top Five SciTech Connect Food Science & Agriculture Articles of 2016
As we bid farewell to 2016, here’s a look back at some interesting and thought-provoking articles in food science and agriculture that published in SciTech Connect this year. To review all the 2016 articles in food science and agriculture, please click here.
Wine and Food: Two Negatives Make a Positive
By Ron Jackson
It is not possible to do full justice to the complete range of a superb wine’s attributes while dining. However, the goal is always the same, to maximize the sensory enjoyment of the components of a meal. Epicurean dining is the art of raising a nutritional necessity to an experience fit for the gods.
Viable and Industrial Need for Improved Processing Technologies
By Francisco J. Barba, Vibeke Orlien and Charis M. Galanakis
It is recognized that a major threat to human health in Europe is that of chronic diseases and obesity with great negative impact on life quality. The quality and health beneficial effects of food consumed are an important key to tackle these challenges either by developing and offering new and healthier food raw material or through development of healthy food ingredients to be included in meals on a daily basis.
Ancient Diets and Nutrition: Back to the Past for Feeding Future Populations
By Sudarshan Nadathur, Janitha Wanasundara and Laurie Scanlin
Feeding the expected additional 30% humans on earth by 2050 will be a monumental challenge. This will require many changes to our day-to-day habits as we also counter a warming planet. Warming induced climate change is altering the zones of cultivation while shifting weather patterns around the globe.
Saturated Fats Make Some Cells Lose Track of Time – and That’s Bad
By David J. Earnest
Learning more about these cell-specific circadian clock changes and why they amplify inflammation will give us a better understanding of why high-fat diets, and saturated fat in particular, lead to metabolic disorders, like obesity.
People do not care to survive nuclear war they just do not want to make it happen. And yes, this cockroach milk could be an option in the future for survivors, but only if there are no other options. But let’s remove our head out of the soil and look around. Stop watching the tree while there is a forest behind.
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Food Science & Nutrition
The field of food science is highly interdisciplinary, spanning areas of chemistry, engineering, biology, and many more. Researchers in these areas achieve fundamental advances in our understanding of agriculture, nutrition, and food-borne illness, and develop new technologies, like food processing methods and packaging material. Against a backdrop of global issues of food supply and regulation, this important work is supported by Elsevier’s catalog of books, eBooks, and journals in food science, considered essential resources for students, instructors, and health professionals worldwide. Learn more about our Food Science and Nutrition books here.