Author: F. E. PetersPublisher:
ISBN:
Category : Food
Languages : en
Pages : 126
Book Description
Chemical Composition of South Pacific Foods
Author: F. E. PetersFood and Nutrition in Fiji: Food production, composition, and intake
Author: A. A. J. JansenPublisher: [email protected]
ISBN: 9789820200609
Category : Food
Languages : en
Pages : 516
Book Description
This two volume set is devoted to a historical review of Fiji's food resources, past and present, and the approach to nutrition-related diseases and their prevention.
Chemistry Serves the South Pacific
Author: John A. BonatoPublisher: [email protected]
ISBN: 9789820200142
Category : Chemistry
Languages : en
Pages : 214
Book Description
A Literature Study on Indicators of Health and Nutritional Status with Emphasis on Primitive Populations: appendix A. Bibliography, techniques
Author: J. R. K. RobsonPublisher:
ISBN:
Category : Cancer
Languages : en
Pages : 462
Book Description
National Library of Medicine Catalog
Author: National Library of Medicine (U.S.)Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 910
Book Description
Processing Vegetables
Author: Durward S. SmithPublisher: Taylor & Francis
ISBN: 135142128X
Category : Technology & Engineering
Languages : en
Pages : 445
Book Description
The variety, distribution range and quality of processed vegetables have grown rapidly in recent years, due in large part to advances in vegetable processing technology. This 448-page book provides a detailed, expert guide to current methods of vegetable processing. The authoritative presentations were prepared by a team of leading international food specialists. The text is organized for easy reference and supplemented with hundreds of photographs and diagrams illustrating procedures and equipment. Hundreds of tables provide useful reference data in convenient form. Each chapter includes a section of extensive references for additional research on each subject.
Roots of the Earth
Author: Paul SillitoePublisher: Manchester University Press
ISBN: 9780719008740
Category : Business & Economics
Languages : en
Pages : 328
Book Description
Technical Paper
Author: Food Frying
Author: Alam ZebPublisher: John Wiley & Sons
ISBN: 1119468515
Category : Technology & Engineering
Languages : en
Pages : 493
Book Description
A wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality that these engender, and associated digestive and health-related issues. By outlining these connections, the author provides an aid to a safer, healthier approach to food frying. Topics covered range from culturally specific forms of frying to detailed analyses of the chemical and biochemical processes involved in its practice. Delivering these insights in a practical and easy-to-follow manner, this unique text includes: A complete survey of food frying, encompassing cultural, chemical, biochemical, and toxicological concerns Guidance on the accurate assessment of health, quality, and safety issues associated with food frying Coverage of the latest technologies and methods involved with frying Information on the possible future development of fried foods Food Frying: Chemistry, Biochemistry and Safety is an invaluable resource for all those who work with fried foods, whether they be food industry professionals, food scientists, or workers in the oil and fat industries.
Plant Vitamins
Author: A. MozafarPublisher: CRC Press
ISBN: 1351092707
Category : Science
Languages : en
Pages : 493
Book Description
This unique book provides a comprehensive, up-to-date collection of information on the genetic factors, agronomic production methods, and environmental factors that impact the content of vitamins in plants. The effect of various biotic and abiotic stress factors is discussed, and the possible role of some vitamins in plant tolerance to stress factors is also investigated. The book features eye-opening data on vast vitamin variations among farmer-cultivated plants, as well as an extensive comparison between foods grown organically and those grown by conventional methods. With increasing evidence supporting the role of some vitamins in reducing risks of various forms of human cancer, this book provides timely information for researchers, teachers, and students in agronomy, horticulture, plant physiology, food sciences, and human nutrition.