Bøker av Sara Diana Garduno Diaz

Explores the concept of personalized food. The book covers the practices of home cooking as well as picky eaters, and looks into the why personalized nutrition changes over a lifetime. The book also presents a look into what the future holds, with concepts such as the quantified self and a discussion of current dietary recommendations.

Discusses the basic concepts of nutrition for food scientists and home economists. The book covers topics such as food composition, dietary patterns and popular diets, as well as digestion and metabolism.

Discusses the basics of the food processing industry. The role of agriculture in the production of food, the basic principles of the food processing industry, the production and processing of food are explained. The production and processing of dry cereals, legumes, livestock products, soft and natural beverages are also covered.

Provides insights on the various kinds of food systems needed to ensure sustainability in the kind of food consumed by the people across the globe. The book presents the necessary information on food systems and sustainability to ensure food security for all.

Discusses the major lipid types in food, including a chemical, nutritional and biotechnological perspective. The book also discusses the importance and chemistry of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition.

Explores the conflicting ideas of developing new food products, and of keeping them familiar enough to ensure acceptance and consumption. The book covers definition of key concepts, such as nutraceuticals and bioavailability, and explores the different types of functional foods, both naturally occurring and ""designer foods"".