Author: Publisher:
ISBN:
Category : Extrusion process
Languages : en
Pages : 300
Book Description
Low-cost Extrusion Cookers
Author: Proceedings of the ... International Congress of Nutrition
Author: Integrating Food and Nutrition Into Development
Author: UNICEF. East Asia and the Pacific Regional OfficePublisher:
ISBN:
Category : Food supply
Languages : en
Pages : 254
Book Description
Contributed articles.
Proceedings of the Tenth International Congress of Nutrition
Author: Microalgae
Author: E. W. BeckerPublisher: Cambridge University Press
ISBN: 9780521350204
Category : Medical
Languages : en
Pages : 306
Book Description
The author presents a state-of-the-art account of research in algal production and utilization. Dr Becker provides a compilation of the different methods employed worldwide for the artificial cultivation of different microalgae, including recipes for culture media, description of outdoor and indoor cultivation systems as well as harvesting and procesing methods. The book will be essential reading for advanced undergraduates, postgraduates and researchers in the field.
Proteins: Sustainable Source, Processing and Applications
Author: Charis M. GalanakisPublisher: Academic Press
ISBN: 012817286X
Category : Technology & Engineering
Languages : en
Pages : 359
Book Description
Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products. This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development. - Supports the current applications of proteins in the food industry, along with those that are under development - Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation - Explores industrial applications that are affected by aforementioned aspects
Food Science and Technology in Industrial Development
Author: Saipin ManeepunPublisher:
ISBN:
Category : Food
Languages : en
Pages : 544
Book Description
Microalgae for Food and Feed
Author: Carl J. SoederPublisher:
ISBN: 9783510470099
Category : Science
Languages : en
Pages : 856
Book Description
Maternal and Infant Nutrition Reviews
Author: PAG Bulletin
Author: Protein-Calorie Advisory Group of the United Nations SystemPublisher:
ISBN:
Category : Food
Languages : en
Pages : 690
Book Description