Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids for Special Dishes...
Mahatma Gandhi redefined nutrition as a holistic approach to building a more just world. What he chose to eat was intimately tied to his beliefs. His key values of nonviolence, religious tolerance, and rural sustainability developed in coordination with his dietary experiments. His repudiation of sugar, chocolate, and salt expressed his...
Applications of nanotechnology are the remarkable sizes dependent on physiochemical properties of nanomaterials that have led to the developed protocols for synthesizing nanomaterials over a range of size, shapes and chemical compositions. Nanomaterials are normally powders composed of nanoparticles which exhibit properties...
The human mind is evolutionarily designed to take shortcuts in order to survive. We jump to conclusions because our brains want to keep us safe. A majority of our biases work in our favor, such as when we feel a car speeding in our direction is dangerous and we instantly move, or when we...
Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have increasingly been used as natural preservatives and for their potential health-promoting properties. The Handbook of Herbs and Spices Volume 2 provides an essential...
This book takes the reader into some of the most intransigent social, economic, and political issues that impact achieving sustainable development in Asia and the Pacific. Through meticulous analysis of the integrated relationships between population, development, and the environment, the chapters in this volume investigate the impacts of...
The Herbal Medicine Cookbook is the definitive kitchen reference to transform everyday meals into natural remedies.
Your kitchen is the heart of a holistic life. The Herbal Medicine Cookbook infuses everyday cooking with the healing power of everyday herbs to nourish your body with...
Institutions like schools, hospitals, and universities are not well known for having quality, healthy food. In fact, institutional food often embodies many of the worst traits of our industrialized food system, with long supply chains that are rife with environmental and social problems and growing market concentration in many stages...
With the increasing need and demand for fresh fruits and vegetables, the field of postharvest science is continuously evolving. Endeavors are being made by scientists involved in postharvest research for maintenance of the quality and safety of fresh horticultural produce to enhance the postharvest life and to extend the availability...
If you only have 30 seconds, there is time – using this book – to bone up on how to eat well. We’re served a daily diet of food facts, fads and often far-fetched claims for what we put on our plates, which makes it difficult to distinguish healthy from harmful. With obesity, heart disease,...
In its 3rd annual edition, The Little Green Data Book 2004 is a pocket-sized ready reference on key environmental data for over 200 countries. Key indicators are organized under the headings of agriculture, forestry, biodiversity, energy, emission and pollution, and water and sanitation.
Profiles of each country include 48 key development...
