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
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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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