Chemistry's role in food production and sustainability : past and present

著者

• Orna, Mary Virginia
• Eggleston, Gillian
• Bopp, Alvin F.
• American Chemical Society. Division of the History of Chemistry
• American Chemical Society

書誌事項

Chemistry's role in food production and sustainability : past and present

Mary Virginia Orna, editor, Gillian Eggleston, editor, Alvin F. Bopp, editor ; sponsored by the ACS Division of the History of Chemistry

（ACS symposium series, 1314）

American Chemical Society, c2019

注記

Includes bibliographical references and indexes

内容説明・目次

内容説明

History has been changed by food, and these chapters show how major developments in chemistry have improved the quality and quantity of food, accommodating changing lifestyles, thus drastically changing the human diet in the process. This volume highlights the historical and present role of chemistry in feeding the world, thereby impacting world economies and culture. The 16 chapters in this volume explore how food production, modification, preservation, and quality control have changed over time.

目次

Part I. Setting the Context Chapter 1. Introduction: Chemistry Feeds the World Mary Virginia Orna, Gillian Eggleston, and Alvin F. Bopp Chapter 2. Historic Role of the United States Department of Agriculture in Food Production, Quality, and Security Victoria L. Finkenstadt Part II. Sustainability in the Past Chapter 3. Impact of Agriculture on Food Supply: A History Livia Simon Sarkadi Chapter 4. The Critical Impact of NaCl on Human History and Development Marilyn D. Duerst Chapter 5. History of Sugar and Sweeteners Gillian Eggleston Chapter 6. Harvey Wiley and the Transformation of the American Diet Jonathan Rees Chapter 7. Carotenoids, Cochineal, and Copper: Food Coloring Through the Ages Mary Virginia Orna Chapter 8. Alcoholic Beverages as the Universal Medicine before Synthetics Patrick E. McGovern Chapter 9. Effects of Fertilizer on Food Supply Livia Simon Sarkadi Part III. Sustainability in the Present Chapter 10. The Evolution of Flour: From New England Graham to New Orleans Swans Down Linda Civitello Chapter 11. Guilt by Association: Can Chemists Lead the Way Out of the Nutritional Advice Wilderness? Elke Schoffers Chapter 12. Role of Chemical Analysis in Food Safety and Food Authentication Eric C. de Ronde Chapter 13. Relative Sea Level Rise: Consequences to Louisiana Fisheries Albert P. Gaude Chapter 14. Genetically Modified Organisms as a Food Source: History, Controversy, and Hope Patrick L. Daubenmire Chapter 15. The Evolution of Food Preservation and Packaging Alvin F. Bopp Part IV. Food and the Future Chapter 16. Food Chemistry as a Vital Science: Past, Present, Future Lili He Editors' Biographies Author Index Subject Index

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詳細情報

• NII書誌ID(NCID): BC02187873
• ISBN:
  • 9780841234284
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Washington, DC
• ページ数/冊数: viii, 248 p.
• 大きさ: 26 cm
• 分類:
  • DC23 : 664.07
• 件名:
  • LCSH : Food -- Analysis
  • LCSH : Food -- Composition
  • LCSH : Agricultural chemistry
• 親書誌ID:
  • BA00073096