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Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability
Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability

Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables – polyphenols and carotenoids....

Handbook of Fruits and Fruit Processing
Handbook of Fruits and Fruit Processing

Fruits are botanically diverse, perishable, seasonal and predominantly regional in production. They come in many varieties, shapes and size, colors, flavors and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers and other nutrients, fruits contain phenolic compounds that have...

Emerging Postharvest Treatment of Fruits and Vegetables (Postharvest Biology and Technology)
Emerging Postharvest Treatment of Fruits and Vegetables (Postharvest Biology and Technology)

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...

30-Second Nutrition: The 50 most significant food-related facts, each explained in half a minute
30-Second Nutrition: The 50 most significant food-related facts, each explained in half a minute
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,...
Food Composition and Analysis: Methods and Strategies
Food Composition and Analysis: Methods and Strategies

This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization...

Food Carbohydrate Chemistry
Food Carbohydrate Chemistry
Carbohydrates are major components of foods, accounting for more than 90% of the dry matter of fruits and vegetables and providing for 70-80% of human caloric intake worldwide (BeMiller and Huber 2008). Thus, from a quantitative perspective alone, carbohydrates warrant the attention of food chemists. From the standpoint of food...
Food Irradiation Research and Technology
Food Irradiation Research and Technology

The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the USA and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the irradiation process. Yet the potential health...

Ultraviolet Light in Food Technology: Principles and Applications (Contemporary Food Engineering)
Ultraviolet Light in Food Technology: Principles and Applications (Contemporary Food Engineering)

The production of environmentally friendly, sustainable, chemical-free food continues to challenge the food industry, spurring on investigations into alternative food processing techniques that are more sophisticated and diverse than current practices. Exploring one of these emerging solutions, Ultraviolet Light in Food Technology:...

Fodder Crops and Amenity Grasses (Handbook of Plant Breeding)
Fodder Crops and Amenity Grasses (Handbook of Plant Breeding)

The main role of grasses, clovers and alfalfa in temperate agriculture is still to provide forage for ruminant animals but, in the last decades, the importance of amenity grasses increased markedly and, in the near future, new developments in the areas of energy and biomass use can be envisaged. Fodder Crops and Amenity Grasses, fifth volume in...

The Vascular Endothelium I (Handbook of Experimental Pharmacology) (v. 1)
The Vascular Endothelium I (Handbook of Experimental Pharmacology) (v. 1)
It was with great pleasure that I accepted the invitation of Springer to edit this book.My association with the vascular endothelium covers a large part of my scientific career and, as with any good long-standing relationship, it has had moments of great excitement and periods of laborious construction. It has sometimes been...
Dried Fruits: Phytochemicals and Health Effects (Hui: Food Science and Technology)
Dried Fruits: Phytochemicals and Health Effects (Hui: Food Science and Technology)

Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying techniques. With their unique combination of taste/aroma, essential nutrients, fibre, and phytochemicals or bioactive compounds, dried fruits are convenient for healthy eating and can bridge...

Affiliate Millions: Make a Fortune using Search Marketing on Google and Beyond
Affiliate Millions: Make a Fortune using Search Marketing on Google and Beyond

For half my life—fully 18 of my 36 years—I filled out timesheets, accounting for every minute of my workday to corporations both large and small who valued my time far below my own personal estimations of its worth. Degrees and certifications combined with long hours, hard work, and a can-do attitude produced a...

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