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Author: William Shurtleff; Akiko Aoyagi;
Publisher: Soyinfo Center
Published: 2020-04-09
Total Pages: 1237
ISBN-13: 1948436159
DOWNLOAD EBOOKThe world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 66 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author: Pragya Mishra
Publisher: Springer Nature
Published: 2020-10-12
Total Pages: 526
ISBN-13: 9811561214
DOWNLOAD EBOOKThis book gathers a collection of essays that describe recent innovations in food technology including food processing, packaging, food safety, and novel ingredients. By 2050, the world will face the challenge of having to feed an estimated 9 billion people. In order to meet that challenge, innovations in food research are of the utmost importance. The book is divided into four sections, each of which explores an important aspect like food processing, food microbiology, and nutritional security. Written by respected scholars in the field, the respective chapters discuss a range of new and enhanced food materials, as well as processing innovations to extend shelf life and reduce toxic effects. The book also addresses the health potential of various nutraceuticals, bio-absorption of metals and their positive impacts on living systems, as well as methods for reducing food wastage, preventing the loss of nutritive value, and preserving or enhancing palatability. Given its scope, the book will be highly interesting for food scientists, both in academia and the food industry. It will also benefit advanced graduate students and senior researchers.
Author: William Shurtleff
Publisher: Soyinfo Center
Published: 2013-11
Total Pages: 295
ISBN-13: 1928914624
DOWNLOAD EBOOKThe world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 28 cm. Free of charge in digital format on Google Books.
Author: William Shurtleff
Publisher: Soyinfo Center
Published: 2011-04
Total Pages: 315
ISBN-13: 1928914330
DOWNLOAD EBOOKAuthor: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
Published: 2017-09-30
Total Pages: 1189
ISBN-13: 1928914969
DOWNLOAD EBOOKThe world's most comprehensive, well documented. and well illustrated book on this subject. With extensive subject and geographical index. 345 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.
Author: Bloomsbury Publishing
Publisher: A&C Black
Published: 2009-01-01
Total Pages: 331
ISBN-13: 1408102196
DOWNLOAD EBOOKCovering nutrition, dietary requirements, chemistry, preparation and cooking, hygiene, health and safety, commercial food production, labelling, packaging and public health, this dictionary provides clear, informative and up-to-date terms relating to all aspects of food science and nutrition. An eseential reference for GCSE and A-level students of food technology, undergraduate students of food science/sports nutrition, students of city and guilds food-related courses, and new recruits to catering, food safety, public health or nutrition.
Author: Jessica Fanzo
Publisher: Routledge
Published: 2013-06-26
Total Pages: 401
ISBN-13: 1136461469
DOWNLOAD EBOOKCurrently 868 million people are undernourished and 195 million children under five years of age are stunted. At the same time, over 1 billion people are overweight and obese in both the developed and developing world. Diseases previously associated with affluence, such as cancer, diabetes and cardio-vascular disease, are on the rise. Food system-based approaches to addressing these problems that could enhance food availability and diet quality through local production and agricultural biodiversity often fall outside the traditional scope of nutrition, and have been under-researched. As a consequence, there remains insufficient evidence to support well-defined, scalable agricultural biodiversity interventions that can be linked to improvements in nutrition outcomes. Agricultural biodiversity is important for food and nutritional security, as a safeguard against hunger, a source of nutrients for improved dietary diversity and quality, and strengthening local food systems and environmental sustainability. This book explores the current state of knowledge on the role of agricultural biodiversity in improving diets, nutrition and food security. Using examples and case studies from around the globe, the book explores current strategies for improving nutrition and diets and identifies key research and implementation gaps that need to be addressed to successfully promote the better use of agricultural biodiversity for rural and urban populations and societies in transition.
Author: Otto Carque
Publisher: Health Research Books
Published: 1996-09
Total Pages: 368
ISBN-13: 9780787301491
DOWNLOAD EBOOK1925 the safe way to health with section on menus and recipes. Sample of content: Nature's Healing Factors, the Constituents of Food, Rational Soil Culture, Fruit Man's Best Food, Nuts Nature's Most Concentrated Foods, Vegetables Nature's Blood Purifie.
Author: Christopher Hobbs
Publisher: Book Publishing Company
Published: 2002-02-01
Total Pages: 353
ISBN-13: 1570679509
DOWNLOAD EBOOKThis modern handbook for exploring and understanding the rich traditions of healing fungi in Eastern and Western cultures is the most complete work on the cultural, health-promoting and medicinal uses of mushrooms ever published!. Author Christopher Hobbs thoroughly documnents and details the nutritional and health benefits of over 100 species of edible fungi.
Author: Brian Thompson
Publisher: CABI
Published: 2014-04-28
Total Pages: 455
ISBN-13: 1780642997
DOWNLOAD EBOOKNutrition-sensitive, food-based approaches towards hunger and malnutrition are effective, sustainable and long-term solutions. This book discusses the policy, strategic, methodological, technical and programmatic issues associated with such approaches, proposes “best practices” for the design, targeting, implementation and evaluation of specific nutrition-sensitive, food-based interventions and for improved methodologies for evaluating their efficacy and cost-effectiveness, and provides practical lessons for advancing nutrition-sensitive food-based approaches for improving nutrition at policy and programme level.
