Author: Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 518
Book Description
Alimentación, Nutrición Y Agricultura
Author: R&D and Innovation in Spain Improving the Policy Mix
Author: OECDPublisher: OECD Publishing
ISBN: 9264065679
Category :
Languages : en
Pages : 169
Book Description
Advances in Food Bioproducts and Bioprocessing Technologies
Author: Monica Lizeth Chavez-GonzalezPublisher: CRC Press
ISBN: 1000682935
Category : Technology & Engineering
Languages : en
Pages : 605
Book Description
The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and bioprocesses that can be given quantitative expression. Its 40 chapters will describe how research results can be used in engineering design, include procedures to produce food additives and ingredients, and discuss accounts of experimental or theoretical research and recent advances in food bioproducts and bioprocessing technologies.
Author: 
Author: Publisher: Bib. Orton IICA / CATIE
ISBN:
Category :
Languages : en
Pages : 148
Book Description
Feminist Organizations and Social Transformation in Latin America
Author: Nelly P. StromquistPublisher: Routledge
ISBN: 1317259564
Category : Social Science
Languages : en
Pages : 264
Book Description
Away from the public eye, but from within the structures of stable and efficient organizations, women's groups have established nongovernmental organizations (NGOs) to pursue feminist agendas. Feminist Organizations and Social Transformation in Latin America constitutes one of the first detailed analyses of the political and educational work of these organizations. Focusing on NGOs in the Dominican Republic and Peru, the book presents three case studies of feminist work, showing the careful balance they must navigate among satisfying basic needs, promoting legislation to address profound gender asymmetries, and creating countercultures essential to the development of a gender-attenuated society. In documenting the work of feminist NGOs, Stromquist identifies the ways they provide nonformal education (outside the school system) and informal learning (through experiences and internal discussions) to produce a new consciousness and assertive identities among women.
Conventional and Advanced Food Processing Technologies
Author: Suvendu BhattacharyaPublisher: John Wiley & Sons
ISBN: 1118406303
Category : Technology & Engineering
Languages : en
Pages : 754
Book Description
Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.
Un desarrollo distorsionado
Author: Publisher: Siglo XXI
ISBN: 9789682317118
Category : Business & Economics
Languages : en
Pages : 214
Book Description
La grave crisis económica mexicana ha impulsado a no pocos economistas y sociólogos mexicanos o extranjeros a estudiar su condicionamiento y proponer soluciones. El profesor Barkin sitúa en el centro de su reflexión la contradicción entre los problemas ingentes del campo mexicano y el propósito de integrar a México en el mercado internacional. Su propuesta es aprovechar mucho mejor las enormes reservas productivas del agro mexicano para reiniciar un proceso sostenido de crecimiento económico para la sociedad en su conjunto.
ALAN
Author: Food Processing Technologies
Author: Amit K. JaiswalPublisher: CRC Press
ISBN: 1315355108
Category : Technology & Engineering
Languages : en
Pages : 560
Book Description
The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.