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6 produkter
6 produkter
Inbunden, Engelska, 2015
1 265 kr
Skickas inom 10-15 vardagar
Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value.
Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner.
Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards
E-bok
Engelska, 20151 390 kr
Läs direkt efter köp
Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value.Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner.- Addresses the need for balance in safety regulation and retaining traditional food options- Includes case studies from around the world to provide practical insight and guidance- Presents suggestions for developing appropriate global safety standards
Inbunden, Engelska, 2017
1 463 kr
Skickas inom 10-15 vardagar
Leafy Spices discusses the botany, cultivation, harvesting and processing, chemical composition, processing methods, varietal differences and end uses for the leaves and essential oils of leafy spices. The book emphasizes botany and cultivation, identifies which seasons are best for harvesting to achieve a maximum oil yield, and explains the care needed to ensure successful cultivation and oil extraction. Leaf and oil composition is discussed, and the medicinal uses of the leaves, as well as their use as food flavorings, are examined in detail. Species covered include basil, bay, bergamot, borage, burnet, capers, camomile, chervil, chives, coriander, costmary, curry leaf, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon, and thyme. This book is an ideal reference volume for botanists, food scientists, technologists, and flavor chemists.
E-bok
PDF, Engelska, 2019989 kr
Läs direkt efter köp
Leafy Spices discusses the botany, cultivation, harvesting and processing, chemical composition, processing methods, varietal differences and end uses for the leaves and essential oils of leafy spices. The book emphasizes botany and cultivation, identifies which seasons are best for harvesting to achieve a maximum oil yield, and explains the care needed to ensure successful cultivation and oil extraction. Leaf and oil composition is discussed, and the medicinal uses of the leaves, as well as their use as food flavorings, are examined in detail. Species covered include basil, bay, bergamot, borage, burnet, capers, camomile, chervil, chives, coriander, costmary, curry leaf, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon, and thyme. This book is an ideal reference volume for botanists, food scientists, technologists, and flavor chemists.
E-bok
Engelska, 2019989 kr
Läs direkt efter köp
Leafy Spices discusses the botany, cultivation, harvesting and processing, chemical composition, processing methods, varietal differences and end uses for the leaves and essential oils of leafy spices. The book emphasizes botany and cultivation, identifies which seasons are best for harvesting to achieve a maximum oil yield, and explains the care needed to ensure successful cultivation and oil extraction. Leaf and oil composition is discussed, and the medicinal uses of the leaves, as well as their use as food flavorings, are examined in detail. Species covered include basil, bay, bergamot, borage, burnet, capers, camomile, chervil, chives, coriander, costmary, curry leaf, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon, and thyme. This book is an ideal reference volume for botanists, food scientists, technologists, and flavor chemists.
Del 5 - ROYAL SOCIETY-UNILEVER INDO-UK FORUM IN MATERIALS SCIENCE AND ENGINEERING
SUPRAMOLECULAR AND COLLOIDAL STRUCTURES IN BIOMATERIALS AND BIOSUBSTRATES
Inbunden, Engelska, 2000
3 215 kr
Tillfälligt slut
Of central importance in personal care, food, pharmaceutics, and biotechnology, biomaterials and biosubstrates formed the subject of the fifth meeting of the Royal Society-Unilever INDO-UK Forum in Materials Science and Engineering. The programme for this meeting dwelt on two principal foci: (i) new advances in the measurement of the supramolecular and colloidal structures, and (ii) the relationship of these structures to the functional properties of the materials.This volume is a compilation of selected papers presented at the meeting by world-renowned scientists who included, among others, Prof E D T Atkins (Bristol, UK), Prof N Chandrakumar (Chennai, India), Dr A M Hermansson (Goteborg, Sweden), Dr V J Morris (Norwich, UK), Prof P Walstra (Wageningen, The Netherlands), Dr V Prakash (Mysore, India), Prof S B Ross-Murphy (King's College, London, UK), Prof G E Rogers (Adelaide, Australia), Dr T Kealey (Cambridge, UK) and Prof N Appaji Rao (Bangalore, India).Sample Chapter(s)