Chemistry's role in food production and sustainability : past and present
著者
書誌事項
Chemistry's role in food production and sustainability : past and present
(ACS symposium series, 1314)
American Chemical Society, c2019
大学図書館所蔵 全2件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
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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