Gum Arabic
Gum Arabic

Author: Abdalbasit Adam Mariod

Publisher: Academic Press

Published: 2018-03-23

Total Pages: 344

ISBN-13: 0128120037

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Gum Arabic: Structure, Properties, Application and Economics explores the management practices of gum Arabic producing trees and their environmental role, the characteristics and properties of the gum, and presents current and developing uses in food, feed, and medicinal applications. The book provides insight into regulatory aspects of production and quality control as well as underscoring some of the geographically based differences in gum Arabic trees, production, and regulation of products. Written by experts in the field, the book provides current research and developments in gum Arabic. It is an important resource for researchers in industry and academia interested in the advances in this area. - Written by leading experts from key gum Arabic producing regions of the world - Explores the management practices of gum Arabic, from the environmental role of the tree to uses in food, feed, and medicinal applications - Provides nanoscience and nanotechnology applications using gum Arabic - Discusses applications of gum Arabic in medicine and health - Presents new research and trends in gum Arabic, investigating the physical properties, such as electric, optical, thermal, and magnetic

Tropical Soil Biology and Fertility
Tropical Soil Biology and Fertility

Author: Jonathan Michael Anderson

Publisher:

Published: 1989

Total Pages: 196

ISBN-13:

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In this handbook methods are given to determine soil characteristics, organic matter compounds, phosphorus in soil, nitrogen fixation, soil solution sampling, plant nutrient uptake and the nitrogen availability

Restoration in Action Against Desertification
Restoration in Action Against Desertification

Author: Food and Agriculture Organization of the United Nations

Publisher: Food & Agriculture Org.

Published: 2020-01-08

Total Pages: 92

ISBN-13: 9251319472

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This publication supports processes related to rural communities’ resilience in implementing land restoration of the Great Green Wall Programme on the ground. It serves a dual purpose of consolidating biophysical operations and socio-economic assessments, and is mainly built on five-year interventions and practical experiences gathered through Action Against Desertification. The first part of the publication is a practical manual expressly created for stakeholders, partners, non-governmental organizations and community-based organizations. Its purpose is to guide the implementation of restoration operations at scale on the ground, as well as to provide detailed practical instructions based on the successful results obtained by Action Against Desertification. The manual describes how to implement an innovative approach to the large-scale restoration of degraded land for small-scale farming. This innovative approach consists of combining enrichment planting of native woody and fodder grass species and the preparation of large-scale land for rainwater harvesting and soil permeability. The second part of the manual introduces a methodology for socio-economic assessments. This easy to-to-use approach is based on household surveys and can be used by socio-economic experts to monitor, evaluate and assess the socio-economic impacts of the large-scale restoration interventions. Household surveys are not only used for impact assessment but can potentially serve to collect useful data needed to plan a restoration intervention. Quantitative information is collected through carefully chosen standardized questions to households as samples.

Organically Produced Foods
Organically Produced Foods

Author: Joint FAO/WHO Codex Alimentarius Commission

Publisher: Food & Agriculture Org.

Published: 2007

Total Pages: 64

ISBN-13: 9789251058350

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The Codex Alimentarius (Latin, meaning Food Law or Code) is a collection of internationally adopted food standards. Food labeling is the primary means of communication between the producer and seller of food on one hand, and the purchaser and consumer of the other. These guidelines have been prepared for the purpose of providing an agreed approach to the requirements which underpin production of, and the labeling and claims for, organically produced foods.

Food Hydrocolloids
Food Hydrocolloids

Author: K. Nishinari

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 509

ISBN-13: 1461524865

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It is now well recognised that the texture of foods is an important factor when consumers select particular foods. Food hydrocolloids have been widely used for controlling in various food products their viscoelasticity, emulsification, gelation, dispersion, thickening and many other functions. An international journal, FOOD HYDROCOLLOIDS, launched in 1986 has published a number of stimulating papers, and established an active forum for promoting the interaction between academics and industrialists and for combining basic scientific research with industrial development. Although there have been various research groups in many food processing areas in Japan, such as fish paste (kamaboko, surimi), soybean curd (tofu), agar jelly dessert, kuzu starch jelly, kimizu (Japanese style mayonnaise), their activities have been conducted in isolation of one another. The interaction between the various research groups operating in the various sectors has been weak. Symposia on food hydrocolloids have been organised on several occasions in Japan since 1985. Professor Glyn O. Phillips, the Chief Executive Editor of FOOD HYDROCOLLOIDS, suggested to us that we should organise an international conference on food hydrocolloids. We discussed it on many occasions, and eventually decided to organise such a meeting, and extended the scope to include recent development in proteinaceous hydrocolloids, and their nutritional aspects, in addition to polysaccharides and emulsions.

Scientific writing for agricultural research scientists
Scientific writing for agricultural research scientists

Author: Youdeowei, A.

Publisher: CTA

Published: 2012-12-31

Total Pages: 192

ISBN-13: 929081506X

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This new, fully revised edition aims to serve as a guide for agricultural research scientists and other practitioners in writing papers for publication. It also looks to provide a resource manual for training courses in scientific writing. There are three new chapters on reporting statistical results, communicating science to non-scientific audiences and electronic publishing. In addition, the original chapters have all been rewritten to reflect current developments and to make the content more complete and easily comprehensible.

Leung's Encyclopedia of Common Natural Ingredients
Leung's Encyclopedia of Common Natural Ingredients

Author: Ikhlas A. Khan

Publisher: John Wiley & Sons

Published: 2011-09-21

Total Pages: 1079

ISBN-13: 1118213068

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The third edition of the unparalleled reference on natural ingredients and their commercial use This new Third Edition of Leung's Encyclopedia of Common Natural Ingredients: Used in Food, Drugs, and Cosmetics arrives in the wake of the huge wave of interest in dietary supplements and herbal medicine resulting from both trends in health and the Dietary Supplement and Health Education Act of 1994 (DSHEA). This fully updated and revised text includes the most recent research findings on a wide variety of ingredients, giving readers a single source for understanding and working with natural ingredients. The Encyclopedia continues the successful format for entries listed in earlier editions (consisting of source, description, chemical composition, pharmacology, uses, commercial preparations, regulatory status, and references). The text also features an easily accessible alphabetical presentation of the entries according to common names, with the index cross-referencing entries according to scientific names. This Third Edition also features: More than 50 percent more information than the Second Edition, reflecting the greatly increased research activity in recent years A new section on traditional Indian medicine, with information on nine commonly used herbs More than 6,500 references Two new appendices explaining and illustrating the botanical terminology frequently encountered in the text A revised and expanded index Leung's Encyclopedia of Common Natural Ingredients: Used in Food, Drugs, and Cosmetics, Third Edition will continue to provide a comprehensive compilation of the existing literature and prominent findings on natural ingredients to readers with an interest in medicine, nutrition, and cosmetics.