Chemistry’s Role in Food Production and Sustainability: Past and Present

Editor(s) : 

  • Mary Virginia Orna
  • Gillian Eggleston
  • Alvin F. Bopp

Volume 1314
Publication Date (Web) : June 11, 2019
ISBN13 : ‍9780841234284
eISBN : ‍9780841234277

Category: Tag:

Description

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PART I. SETTING THE CONTEXT

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Title, Copyright, Foreword
i-v
DOI : 10.1021/bk-2019-1314.fw001
Publication Date (Web) : June 11, 2019
Introduction: Chemistry Feeds the World
  • Mary Virginia Orna
  • Gillian Eggleston
  • Alvin F. Bopp
Chapter 1, 3-15
DOI : 10.1021/bk-2019-1314.ch001
Publication Date (Web) : June 11, 2019
Historic Role of the United States Department of Agriculture in Food Production, Quality, and Security
  • Victoria L. Finkenstadt
Chapter 2, 17-25
DOI : 10.1021/bk-2019-1314.ch002
Publication Date (Web) : June 11, 2019
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PART II. SUSTAINABILITY IN THE PAST

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Impact of Agriculture on Food Supply: A History
  • Livia Simon Sarkadi
Chapter 3, 29-46
DOI : 10.1021/bk-2019-1314.ch003
Publication Date (Web) : June 11, 2019
The Critical Impact of NaCl on Human History and Development
  • Marilyn D. Duerst
Chapter 4, 47-62
DOI : 10.1021/bk-2019-1314.ch004
Publication Date (Web) : June 11, 2019
History of Sugar and Sweeteners
  • Gillian Eggleston
Chapter 5, 63-74
DOI : 10.1021/bk-2019-1314.ch005
Publication Date (Web) : June 11, 2019
Harvey Wiley and the Transformation of the American Diet
  • Jonathan Rees
Chapter 6, 75-84
DOI : 10.1021/bk-2019-1314.ch006
Publication Date (Web) : June 11, 2019
Carotenoids, Cochineal, and Copper: Food Coloring Through the Ages
  • Mary Virginia Orna
Chapter 7, 85-109
DOI : 10.1021/bk-2019-1314.ch007
Publication Date (Web) : June 11, 2019
Alcoholic Beverages as the Universal Medicine before Synthetics
  • Patrick E. McGovern
Chapter 8, 111-127
DOI : 10.1021/bk-2019-1314.ch008
Publication Date (Web) : June 11, 2019
Effects of Fertilizer on Food Supply
  • Livia Simon Sarkadi
Chapter 9, 129-145
DOI : 10.1021/bk-2019-1314.ch009
Publication Date (Web) : June 11, 2019
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PART III. SUSTAINABILITY IN THE PRESENT

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The Evolution of Flour: From New England Graham to New Orleans Swans Down
  • Linda Civitello
Chapter 10, 149-160
DOI : 10.1021/bk-2019-1314.ch010
Publication Date (Web) : June 11, 2019
Guilt by Association: Can Chemists Lead the Way Out of the Nutritional Advice Wilderness?
  • Elke Schoffers
Chapter 11, 161-185
DOI : 10.1021/bk-2019-1314.ch011
Publication Date (Web) : June 11, 2019
Role of Chemical Analysis in Food Safety and Food Authentication
  • Eric C. de Ronde
Chapter 12, 187-196
DOI : 10.1021/bk-2019-1314.ch012
Publication Date (Web) : June 11, 2019
Relative Sea Level Rise: Consequences to Louisiana Fisheries
  • Albert P. Gaudé III
Chapter 13, 197-202
DOI : 10.1021/bk-2019-1314.ch013
Publication Date (Web) : June 11, 2019
Genetically Modified Organisms as a Food Source: History, Controversy, and Hope
  • Patrick L. Daubenmire
Chapter 14, 203-209
DOI : 10.1021/bk-2019-1314.ch014
Publication Date (Web) : June 11, 2019
The Evolution of Food Preservation and Packaging
  • Alvin F. Bopp
Chapter 15, 211-228
DOI : 10.1021/bk-2019-1314.ch015
Publication Date (Web) : June 11, 2019
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PART IV. FOOD AND THE FUTURE

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Food Chemistry as a Vital Science: Past, Present, Future
  • Lili He
Chapter 16, 231-238
DOI : 10.1021/bk-2019-1314.ch016
Publication Date (Web) : June 11, 2019
Editors’ Biographies
239-240
DOI : 10.1021/bk-2019-1314.ot001
Publication Date (Web) : June 11, 2019
Subject Index
245-248
DOI : 10.1021/bk-2019-1314.ix002
Publication Date (Web) : June 11, 2019