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2 produkter
2 produkter
2 554 kr
Skickas inom 11-20 vardagar
Chemical Physics of FoodEdited by Peter Belton Based on the principle that food science requires the same rigour as the more traditional physical sciences, Professor Peter Belton has drawn together an international team of authors to demonstrate the chemical physics approach to food. Combining the applications of chemical and physical methods together with a clear quantitative consideration of data, The Chemical Physics of Food offers the food scientist and technologist: • Coverage of major materials, including starch and gluten• Consistent approach to the subject matter from a chemical physics viewpoint• An esteemed team of international Authors All those involved in research into food structure, including food scientists, food technologists, food chemists and physicists should find much of interest in this book which will also provide libraries in all universities, research establishments and food companies with a valuable reference for this important area. About the EditorProfessor Peter Belton is based in the School of Chemical Sciences and Pharmacy at the University of East Anglia, Norwich, UK
Pseudocereals and Less Common Cereals
Grain Properties and Utilization Potential
Inbunden, Engelska, 2002
1 068 kr
Skickas inom 10-15 vardagar
Today, at the beginning of the third millenium, just three cereal grains - wheat, rice and maize - dominate the world's food supply, accounting for some 75 % of all grains produced. This food "oligoculture" poses some risks for the future of humankind. The risk of catastrophic food crop failure through insect pests or fungal diseases is ever greater as genetic diversity is reduced. The introduction of genetically modified cereals may exacerbate this situation, as different speeies will share the same genes conferring resistance to pests. The intensive cultivation practices needed to produce the required high yields of these highly developed cereals, the so-called Green Revolution, is leading to environmental degradation through denudation of the soil and pollution of the environment due to pestieide and fertilizer runoff. In addition, the undoubted benefits brought about for many by the Green Revolution, with its use of intensive agricultural practises, cannot be shared by all. Such cultivation practises are often inappropriate in the developing world where farmers simply do not have the income to purchase the required agricultural machinery, inorganic fertilizers and pestieides. Also, the environmental con ditions in much of the developing world, characterised by frequent droughts interspersed with short periods of very high rainfall, are espeeially dam aging to the large areas of unprotected soil which result from mechanised agriculture. Reliance on so few different grains for our nutrition also appears to be detri mental to our long-term health.