2002 Report of the Methyl Bromide Technical Options Committee
2002 Report of the Methyl Bromide Technical Options Committee

Author: United Nations Environment Programme. Methyl Bromide Technical Options Committee

Publisher: UNEP/Earthprint

Published: 2003

Total Pages: 462

ISBN-13: 9280722875

DOWNLOAD EBOOK

The Methyl Bromide Technical Options Committee (MBTOC) was established by parties to the Montreal Protocol on Substances that Deplete the Ozone Layer to identify existing and potential alternatives to methyl bromide (MB). This 2002 Assessment reports on MB usage, the quantities produced and consumed, and existing and potential alternate treatments for its use as a fumigant.

Integrated View of Fruit and Vegetable Quality
Integrated View of Fruit and Vegetable Quality

Author: Wojciech J Florkowski

Publisher: CRC Press

Published: 2018-01-18

Total Pages: 354

ISBN-13: 1351082213

DOWNLOAD EBOOK

This book focuses on quality of produce by addressing its various aspects. By applying a disciplinary perspective, we work toward an integrated view, placing papers in the broader context of the processes that are responsible for the supply of fresh produce. While a number of technical papers focus on factors affecting quality, policy issues are also discussed. Several papers link the market performance with the ability of the existing institutional structures to provide incentives to supply the optimal quality produce. The topics covered in this contributed volume address quality issues ranging from cultural practices to postharvest handling, retailing, and home consumption. Perspectives of horticulturists, agronomists, food scientists, engineers, and economists should be looked upon as a system applied to solve practical problems faced by scientists, the produce industry, and policy makers. The immediate benefit of this book is improved understanding of specific quality issues and marketing problems, while suggesting the need for a multidisciplinary approach for optimal solutions. This book is of interest to horticulturists, agronomists, food scientists, engineers, and economists, as well as the produce industry, and policy makers in food quality and safety.

Biochemical Testing
Biochemical Testing

Author: Jose C. Jimenez-Lopez

Publisher: BoD – Books on Demand

Published: 2012-03-07

Total Pages: 230

ISBN-13: 9535102494

DOWNLOAD EBOOK

Biochemical testing necessitates the determination of different parameters, and the identification of the main biological chemical compounds, by using molecular and biochemical tools. The purpose of this book is to introduce a variety of methods and tools to isolate and identify unknown bacteria through biochemical and molecular differences, based on characteristic gene sequences. Furthermore, molecular tools involving DNA sequencing, and biochemical tools based in enzymatic reactions and proteins reactivity, will serve to identify genetically modified organisms in agriculture, as well as for food preservation and healthcare, and improvement through natural products utilization, vaccination and prophylactic treatments, and drugs testing in medical trials.

Food Technology
Food Technology

Author: Murlidhar Meghwal

Publisher: CRC Press

Published: 2017-08-22

Total Pages: 413

ISBN-13: 1771885106

DOWNLOAD EBOOK

In this era of climate change and food/water/natural resource crises, it is important that current advancements in technology are made taking into consideration the impact on humanity and the environment. This new volume, Food Technology: Applied Research and Production Techniques, in the Innovations in Agricultural and Biological Engineering book series, looks at recent developments and innovations in food technology and sustainable technologies. Advanced topics in the volume include food processing, preservation, nutritional analysis, quality control and maintenance as well as good manufacturing practices in the food industries. The chapters are highly focused reports to help direct the development of current food- and agriculture-based knowledge into promising technologies. Features: provides information on relevant technology makes suggestions for equipment and devices looks at standardization in food technology explores new and innovative packaging technology studies antimicrobial activities in food considers active constituents of foods and provides information about isolation, validation and characterization of major bioactive constituents discusses the effect of laws and regulatory guidelines on infrastructure to transform technology into highly value-added products Food Technology: Applied Research and Production Techniques will be a very useful reference book for food technologists, practicing food engineers, researchers, professors, students of these fields and professionals working in food technology, food science, food processing, and nutrition.

Cross-Cultural Interaction Between Byzantium and the West, 1204–1669
Cross-Cultural Interaction Between Byzantium and the West, 1204–1669

Author: Angeliki Lymberopoulou

Publisher: Routledge

Published: 2018-03-29

Total Pages: 591

ISBN-13: 1351244930

DOWNLOAD EBOOK

The early modern Mediterranean was an area where many different rich cultural traditions came in contact with each other, and were often forced to co-exist, frequently learning to reap the benefits of co-operation. Orthodox, Roman Catholics, Muslims, Jews, and their interactions all contributed significantly to the cultural development of modern Europe. The aim of this volume is to address, explore, re-examine and re-interpret one specific aspect of this cross-cultural interaction in the Mediterranean – that between the Byzantine East and the (mainly Italian) West. The investigation of this interaction has become increasingly popular in the past few decades, not least due to the relevance it has for cultural exchanges in our present-day society. The starting point is provided by the fall of Constantinople to the troops of the Fourth Crusade in 1204. In the aftermath of the fall, a number of Byzantine territories came under prolonged Latin occupation, an occupation that forced Greeks and Latins to adapt their life socially and religiously to the new status quo. Venetian Crete developed one of the most fertile ‘bi-cultural’ societies, which evolved over 458 years. Its fall to the Ottoman Turks in 1669 marked the end of an era and was hence chosen as the end point for the conference. By sampling case studies from the most representative areas where this interaction took place, the volume highlights the process as well as the significance of its cultural development.