Skip to main content

Structure Function Analysis Of Edible Fats

In Order to Read Online or Download Structure Function Analysis Of Edible Fats Full eBooks in PDF, EPUB, Tuebl and Mobi you need to create a Free account. Get any books you like and read everywhere you want. Fast Download Speed ~ Commercial & Ad Free. We cannot guarantee that every book is in the library!

Structure function Analysis of Edible Fats

Structure function Analysis of Edible Fats Book
Author : Alejandro G. Marangoni
Publisher : Amer Oil Chemists Society
Release : 2012
ISBN : 9780983079132
Language : En, Es, Fr & De

GET BOOK

Book Description :

This book summarizes current modern approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality. The approach taken here is a general one, where the principles and techniques presented can be applied to any lipidic material. With an increased maturity of a field, such as the physics of fats and oils, comes an increased need for more sophisticated quantitative approaches to common problems encountered by industry. This book outlines modern methods used for this purpose by some of the leading authorities in the field today.

Structure Function Analysis of Edible Fats

Structure Function Analysis of Edible Fats Book
Author : Alejandro G. Marangoni
Publisher : Elsevier
Release : 2018-06-11
ISBN : 0128140429
Language : En, Es, Fr & De

GET BOOK

Book Description :

Structure-Function Analysis of Edible Fats, Second Edition summarizes the latest approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality. The book takes a proven, general approach, presenting principles and techniques in a way that can be applied to any lipidic material. As the maturity of the field has increased since the first edition, there is an increased need for more sophisticated quantitative approaches to common problems encountered by industry. This book outlines modern methods used for this purpose by some of the leading authorities in the field today. Edited by expert Alejandro Marangoni, and with contributions from leaders in field, the book features the latest developments, including chapters on Phase Behavior of Fat Mixtures and the Rheology and Mechanical Properties of Fats Methods Used in the Study of the Physical Properties of Fats (including a new section on microscopy). Fully revised and updated with 30% new content, including new chapters on Phase Behavior of Fat Mixtures, Rheology and Mechanical Properties of Fats, and Methods Used in the Study of the Physical Properties of Fats Includes a new section on microscopy Presents the principles behind X-ray diffraction, crystallization theory, and the mechanics of fats Provides theory for foundational understanding, examples for real-world insight, and tips for improving applied results

Food Lipids

Food Lipids Book
Author : Casimir C. Akoh
Publisher : CRC Press
Release : 2017-03-16
ISBN : 1351647903
Language : En, Es, Fr & De

GET BOOK

Book Description :

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.

Edible Nanostructures

Edible Nanostructures Book
Author : Alejandro G Marangoni,David Pink
Publisher : Royal Society of Chemistry
Release : 2014-10-23
ISBN : 1849738955
Language : En, Es, Fr & De

GET BOOK

Book Description :

Food Scientists have been teaching the subject in the same way for the past fifty years. This book therefore aims to modernise the coverage of the subject, bringing it in line with the recent and extensive developments in Materials Science; in particular, the field of supramolecular chemistry of food components has been generally overlooked in textbooks. Edible Nanostructures will summarise developments in the areas of protein aggregation and gelation, starch crystallography, emulsions, and fat crystal network nanostructure and microstructure, addressing their functionalities in food. Each chapter offers both the qualitative view and a basic quantitative treatment of the area, including basic models used to describe structure and its relationship to functionality, if they exist. This is the first book on nanostructures in foods, and is suitable as a textbook for undergraduate students in Chemistry, Physics and Food Science.

Advanced Dairy Chemistry Volume 2

Advanced Dairy Chemistry  Volume 2 Book
Author : Paul L. H. McSweeney,Patrick F. Fox,James A. O'Mahony
Publisher : Springer Nature
Release : 2020-12-08
ISBN : 3030486869
Language : En, Es, Fr & De

GET BOOK

Book Description :

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.

Imaging Technologies and Data Processing for Food Engineers

Imaging Technologies and Data Processing for Food Engineers Book
Author : Nesli Sozer
Publisher : Springer
Release : 2016-01-19
ISBN : 3319247352
Language : En, Es, Fr & De

GET BOOK

Book Description :

Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of food materials and data analysis has gained more importance due to innovations in the food industry, as well as the emergence of food nanotechnology. Image analysis protocols and techniques can be used in food structure analysis and process monitoring. Therefore, food structure imaging is crucial for various sections of the food chain starting from the raw material to the end product. This book provides information on imaging techniques such as electron microscopy, laser microscopy, x-ray tomography, raman and infrared imaging, together with data analysis protocols. It addresses the most recent advances in imaging technologies and data analysis of grains, liquid food systems (i.e. emulsions and gels), semi-solid and solid foams (i.e. bakery products, dough, expanded snacks), protein films, fruits and vegetable confectionery and nuts. This book also: Provides in-depth view of raw material characterization and process control Covers structure-functionality and structure-texture relationships Reviews applications to emerging areas of food science with an insight into future trends

Kinetic Analysis of Food Systems

Kinetic Analysis of Food Systems Book
Author : Alejandro G. Marangoni
Publisher : Springer
Release : 2017-02-15
ISBN : 3319512927
Language : En, Es, Fr & De

GET BOOK

Book Description :

This text provides a comprehensive and thorough overview of kinetic modelling in food systems, which will allow researchers to further their knowledge on the chemistry and practical use of modelling techniques. The main emphasis is on performing kinetic analyses and creating models, employing a hands-on approach focused on putting the content discussed to direct use. The book lays out the requisite basic information and data surrounding kinetic modelling, presents examples of applications to different problems and provides exercises that can be solved utilizing the data provided. Kinetic Analysis of Food Systems pursues a practical approach to kinetic analysis, providing helpful exercises involving chlorophyll degradation in processed vegetables, metabolic oscillations and sugar accumulation in cold-stored potatoes, transesterification of oils to manufacture biodiesel, aggregation of whey proteins to make protein gels and crystallization of fat stabilizers used in nut butters, among others. The book lays out the basics of kinetic modelling and develops several new models for the study of these complex systems. Taken together with the accompanying exercises, they offer a full portrait of kinetic analysis, from its basic scientific groundwork to its application.

Crystallization of Lipids

Crystallization of Lipids Book
Author : Kiyotaka Sato
Publisher : John Wiley & Sons
Release : 2018-01-24
ISBN : 1118593898
Language : En, Es, Fr & De

GET BOOK

Book Description :

An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals Crystallization of Lipids is a comprehensive resource that offers the most current and emerging knowledge, techniques and applications of lipid crystals. With contributions from noted experts in the field, the text covers the basic research of polymorphic structures, molecular interactions, nucleation and crystal growth and crystal network formation of lipid crystals which comprise main functional materials employed in food, cosmetic and pharmaceutical industry. The authors highlight trans-fat alternative and saturated-fat reduction technology to lipid crystallization. These two issues are the most significant challenges in the edible-application technology of lipids, and a key solution is lipid crystallization. The text focuses on the crystallization processes of lipids under various external influences of thermal fluctuation, ultrasound irradiation, shear, emulsification and additives. Designed to be practical, the book’s information can be applied to realistic applications of lipids to foods, cosmetic and pharmaceuticals. This authoritative and up-to-date guide: Highlights cutting-edge research tools designed to help analyse lipid crystallization with the most current and the conventional techniques Offers a thorough review of the information, techniques and applications of lipid crystals Includes contributions from noted experts in the field of lipid crystals Presents cutting-edge information on the topics of trans-fat alterative and saturated-fat reduction technology Written for research and development technologists as well as academics, this important resource contains research on lipid crystals which comprise the main functional materials employed in food, cosmetic and pharmaceutical industry.

Polymeric Gels

Polymeric Gels Book
Author : Kunal Pal,Indranil Banerjee
Publisher : Woodhead Publishing
Release : 2018-06-15
ISBN : 0081021801
Language : En, Es, Fr & De

GET BOOK

Book Description :

Polymeric Gels: Characterization, Properties and Biomedical Applications covers the fundamentals and applications of polymeric gels. Particular emphasis is given to their synthesis, properties and characteristics, with topics such as natural, synthetic, and smart polymeric gels, medical applications, and advancements in conductive and magnetic gels presented. The book covers the basics and applications of hydrogels, providing readers with a comprehensive guide on the types of polymeric gels used in the field of biomedical engineering. Provides guidance for decisions on the suitability and appropriateness of a synthetic route and characterization technique for particular polymeric networks Analyzes and compares experimental data Presents in-depth information on the physical properties of polymeric gels using mathematical models Uses an interdisciplinary approach to discuss potential new applications for both established polymeric gels and recent advances

Nucleation and Crystal Growth

Nucleation and Crystal Growth Book
Author : Keshra Sangwal
Publisher : John Wiley & Sons
Release : 2018-07-13
ISBN : 1119461588
Language : En, Es, Fr & De

GET BOOK

Book Description :

A unique text presenting practical information on the topic of nucleation and crystal growth processes from metastable solutions and melts Nucleation and Crystal Growth is a groundbreaking text thatoffers an overview and description of the processes and phenomena associated with metastability of solutions and melts. The author—a noted expert in the field—puts the emphasis on low-temperature solutions that are typically involved in crystallization in a wide range of industries. The text begins with a review of the basic knowledge of solutions and the fundamentals of crystallization processes. The author then explores topics related to the metastable state of solutions and melts from the standpoint of three-dimensional nucleation and crystal growth. Nucleation and Crystal Growth is the first text that contains a unified description and discussion of the many processes and phenomena occurring in the metastable zone of solutions and melts from the consideration of basic concepts of structure of crystallization. This important text: Outlines an interdisciplinary approach to the topic and offers an essential guide for crystal growth practitioners in materials science, physics, and chemical engineering Contains a comprehensive content that details the crystallization processes starting from the initial solutions and melts, all the way through nucleation, to the final crystal products Presents a unique focus and is the first book on understanding, and exploiting, metastability of solutions and melts in crystallization processes Written for specialists and researchers in the fields of materials science, condensed matter physics, and chemical engineering. Nucleation and Crystal Growth is a practical resource filled with hands-on knowledge of nucleation and crystal growth processes from metastable solutions and melts.

Molecular Gels

Molecular Gels Book
Author : Richard G Weiss
Publisher : Royal Society of Chemistry
Release : 2018-08-06
ISBN : 1788014952
Language : En, Es, Fr & De

GET BOOK

Book Description :

Over the past decade, research on molecular gels has expanded and progressed rapidly. This timely book presents the latest developments and understanding of the topic, covering the different classes of gels (ionogels, metallogels, hydrogels and organogels) from their molecular level interactions and formation to their properties as materials and applications. The book starts with a general introduction to molecular gels including their definition and a comparison of the different types. Chapters then examine the physical chemistry of molecular gels, including the most recent theories, experimental techniques and computational approaches. Final chapters on the applications of molecular gels illustrate, with modern case studies, the principles developed in previous chapters. Written by leading researchers, this is an indispensable resource on the different types of gels for postgraduate students and researchers across supramolecular chemistry, materials science, polymer chemistry, soft matter and chemical engineering.

Microstructure of Dairy Products

Microstructure of Dairy Products Book
Author : Mamdouh El-Bakry,Antoni Sanchez,Bhavbhuti M. Mehta
Publisher : John Wiley & Sons
Release : 2018-07-13
ISBN : 1118964217
Language : En, Es, Fr & De

GET BOOK

Book Description :

Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products. Presents complete coverage of the latest developments in dairy product microscopy techniques Details the use of microscopy techniques in structural analysis An essential purchase for companies, researchers, and other professionals in the dairy sector Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products.

Differential Scanning Calorimetry

Differential Scanning Calorimetry Book
Author : Emma Chiavaro
Publisher : CRC Press
Release : 2014-12-02
ISBN : 1466591528
Language : En, Es, Fr & De

GET BOOK

Book Description :

Differential Scanning Calorimetry: Applications in Fat and Oil Technology provides a complete summary of the scientific literature about differential scanning calorimetry (DSC), a well-known thermo-analytical technique that currently has a large set of applications covering several aspects of lipid technology. The book is divided into three major sections. The first section covers the applications of DSC to study cooling and heating profiles of the main source of oils and fats. The second is more theoretical, discussing the application of DSC coupled to related thermal techniques and other physical measurements. And the third covers specific applications of DSC in the field of quality evaluation of palm, palm kernel, and coconut oils and their fractions as well as of some other important aspects of lipid technology such as shortening and margarine functionality, chocolate technology, and food emulsion stability. This book is a helpful resource for academicians, food scientists, food engineers and technologists, food industry operators, government researchers, and regulatory agencies.

Food Analysis

Food Analysis Book
Author : S. Suzanne Nielsen
Publisher : Springer
Release : 2017-06-06
ISBN : 3319457764
Language : En, Es, Fr & De

GET BOOK

Book Description :

This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.

Supercritical Fluid Chromatography

Supercritical Fluid Chromatography Book
Author : Gérard Rossé
Publisher : Walter de Gruyter GmbH & Co KG
Release : 2018-12-17
ISBN : 3110618982
Language : En, Es, Fr & De

GET BOOK

Book Description :

Supercritical Fluid Chromatography (SFC) provides a timely overview of SFC application areas which were unimaginable just a decade ago. This two-volume series opens with an overview of the history and expectant future of SFC and continues with recent applications in the pharmaceutical industry and other fascinating areas of science. SFC has found its place in the pharmaceutical industry with an increasing body of applications for chiral and achiral molecules in both the research and development phases of the drug discovery process. As illustrated in this two-volume series, the current interest in SFC extends well beyond the pharmaceutical industry. Chapters encompassing applications for polar and non-polar mixtures of importance are covering widely disparate areas in substance abuse, natural products including cannabinoids, bioactive lipids, flavor and fragrance. With its broad balance and coverage, this two-volume book constitutes a unique educational platform to students and scientists for many years to come. The major objective of this book editions is to inspire and stimulate readers to continue exploring the possibilities of exploiting supercritical fluids as a particular media for analysis, purifications and synthesis

Edible Oleogels

Edible Oleogels Book
Author : Alejandro G. Marangoni,Nissim Garti
Publisher : Elsevier
Release : 2018-06-11
ISBN : 0128142715
Language : En, Es, Fr & De

GET BOOK

Book Description :

Edible Oleogels, Structure and Health Implications, Second Edition presents a novel strategy on how to eliminate trans fats from our diets. Topics covered include how to avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat and how to develop trans fat free, low saturate, functional shortenings for the food industry. The major approach to form these materials is covered, helping manufacturers incorporate specific molecules (polymers, amphiphiles, waxes) into oil components. As such, this an ideal resource for those in product development and anyone interested in understanding the role of trans and saturated fats in health and nutrition. In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. Many food products requiring a specific texture and rheology can be made with these novel oil-based materials without causing significant changes to final product quality. Hence, this book provides a valuable resource on new advancements. Presents emerging science on beta gels using natural triglycerides, ethylcellulose oleogels, and oleotropic liquid crystals Suggests a novel strategy to eliminate trans fats from our diets and avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat Reviews the structuring of edible oils to form new mesoscale and nanoscale structures, including nanofibers, mesophases, and functionalized crystals and crystalline particles Identifies evidence on how to develop trans fat free, low saturate, functional shortenings for the food industry

Handbook of Analysis of Edible Animal By Products

Handbook of Analysis of Edible Animal By Products Book
Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Release : 2011-04-01
ISBN : 1439803617
Language : En, Es, Fr & De

GET BOOK

Book Description :

Considered high-priced delicacies or waste material to be tossed away, the use and value of offal-edible and inedible animal by-products-depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and entrails of butchered animals comprise a wide variety of products inclu

Fennema s Food Chemistry

Fennema s Food Chemistry Book
Author : Srinivasan Damodaran,Kirk L. Parkin
Publisher : CRC Press
Release : 2017-05-25
ISBN : 148220813X
Language : En, Es, Fr & De

GET BOOK

Book Description :

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.

Proceedings in Print

Proceedings in Print Book
Author : Anonim
Publisher : Unknown
Release : 1979
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Proceedings in Print book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Future Foods

Future Foods Book
Author : David Julian McClements
Publisher : Springer
Release : 2019-04-29
ISBN : 3030129950
Language : En, Es, Fr & De

GET BOOK

Book Description :

We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being used to construct healthier, tastier, and more sustainable foods. Functional foods are being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease. These foods are fortified with nutraceuticals or probiotics to improve our mood, performance, and health. The behavior of foods inside our guts is being controlled to increase their healthiness. Precision nutrition is being used to tailor diets to our unique genetic profiles, microbiomes, and metabolisms. Gene editing, nanotechnology, and artificial intelligence are being used to address modern food challenges such as feeding the growing global population, reducing greenhouse gas emissions, reducing waste, and improving sustainability. However, the application of these technologies is facing a backlash from consumers concerned about the potential risks posed to human and environmental health. Some of the questions addressed in this book are: What is food architecture? How does sound and color impact taste? Will we all have 3D food printers in all our homes? Should nanotechnology and gene editing be used to enhance our foods? Are these new technologies safe? Would you eat bug-foods if it led to a more sustainable food supply? Should vegetarians eat themselves? Can nutraceuticals and probiotics stop cancer? What is the molecular basis of a tasty sustainable burger? David Julian McClements is a Distinguished Professor in food science who has used physics, chemistry, and biology to improve the quality, safety, and healthiness of foods for over 30 years. He has published over 900 scientific articles and 10 books in this area and is currently the most highly cited food scientist in the world. He has won numerous scientific awards for his work. The aim of this book is to highlight the many exciting advances being made in the science of foods, and to show their application for solving important problems related to the modern food supply, such as tackling chronic diseases, feeding a global population, reducing food waste, and creating healthier and tastier foods.