Thai Traditional Technology
Author:
Publisher:
Published: 1987
Total Pages: 76
ISBN-13:
DOWNLOAD EBOOKRead and Download eBook Full
Author:
Publisher:
Published: 1987
Total Pages: 76
ISBN-13:
DOWNLOAD EBOOKAuthor: Mahāwitthayālai Thammasāt. Sathāban Thaikhadīsưksā
Publisher:
Published: 1979
Total Pages: 112
ISBN-13:
DOWNLOAD EBOOKAuthor: Worasit Choochaiwattana
Publisher:
Published: 2000
Total Pages: 278
ISBN-13: 9789746642460
DOWNLOAD EBOOKAuthor: Mahāwitthayālai Thammasāt. Sathāban Thaikhadīsưksā
Publisher:
Published: 1978
Total Pages:
ISBN-13:
DOWNLOAD EBOOKAuthor: Yongyuth Yuthavong
Publisher: Nstda/UNESCO Pub.
Published: 1997
Total Pages: 176
ISBN-13:
DOWNLOAD EBOOKProvides an overview of the role of science and technology in developing countries and in Thailand in particular. The history of development of science and technology in this country are presented and discussed with reference to the roles of universities, government, and private sector. Includes suggestions for its future development. Covers trends since 1979.
Author: Kristberg Kristbergsson
Publisher: Springer
Published: 2016-04-18
Total Pages: 396
ISBN-13: 1489976620
DOWNLOAD EBOOKThis third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study. Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa. The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.
Author: Pratya Vesarach
Publisher:
Published: 1981
Total Pages: 73
ISBN-13:
DOWNLOAD EBOOKAuthor: Yongyuth Yuthavong
Publisher: Unesco
Published: 1997
Total Pages: 172
ISBN-13:
DOWNLOAD EBOOKProvides an overview of the role of science and technology in developing countries and in Thailand in particular. The history of development of science and technology in this country are presented and discussed with reference to the roles of universities, government, and private sector. Includes suggestions for its future development. Covers trends since 1979.
Author: Mahāwitthayālai Thammasāt. Sathāban Thaikhadīsưksā
Publisher:
Published: 1979
Total Pages: 25
ISBN-13:
DOWNLOAD EBOOKAuthor: Central Food Technological Research Institute (India)
Publisher:
Published: 1986
Total Pages: 304
ISBN-13:
DOWNLOAD EBOOKPapers presented at the UN University Workshop on "Traditional Food Technologies: Their Development and Integrated Utilisation with Emerging Technologies" held in June 1983 at Central Food Technological Research Institute, Mysore.