A Survey of Agricultural Economics Literature
Author : Lee R. Martin
Publisher : U of Minnesota Press
Page : 559 pages
File Size : 18,15 MB
Release : 1977
Category : Business & Economics
ISBN : 145290779X
Frozen Food Science and Technology
Author : Judith A. Evans
Publisher : John Wiley & Sons
Page : 368 pages
File Size : 20,8 MB
Release : 2009-01-21
Category : Technology & Engineering
ISBN : 1444302337
Book Description
This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.
Commercial Fisheries Abstracts
Author :
Publisher :
Page : 364 pages
File Size : 14,45 MB
Release : 1960
Category : Fish trade
ISBN :
Book Description
Sea Grant Abstracts
Author :
Publisher :
Page : 638 pages
File Size : 27,54 MB
Release : 1992
Category : Coastal ecology
ISBN :
Book Description
Quick Freezing Preservation of Foods: Foods of plant origin
Author : J. S. Pruthi
Publisher : Allied Publishers
Page : 584 pages
File Size : 39,41 MB
Release : 1999
Category : Food
ISBN : 9788170239635
Book Description
Postharvest Handling
Author : Nigel H. Banks
Publisher : Academic Press
Page : 637 pages
File Size : 50,72 MB
Release : 2009-02-21
Category : Technology & Engineering
ISBN : 0080920780
Book Description
Consideration of the interactions between decisions made at one point in the supply chain and its effects on the subsequent stages is the core concept of a systems approach. Postharvest Handling is unique in its application of this systems approach to the handling of fruits and vegetables, exploring multiple aspects of this important process through chapters written by experts from a variety of backgrounds.Newly updated and revised, this second edition includes coverage of the logistics of fresh produce from multiple perspectives, postharvest handing under varying weather conditions, quality control, changes in consumer eating habits and other factors key to successful postharvest handling.The ideal book for understanding the economic as well as physical impacts of postharvest handling decisions.Key Features:*Features contributions from leading experts providing a variety of perspectives*Updated with 12 new chapters*Focuses on application-based information for practical implementation*System approach is unique in the handling of fruits and vegetables
Strategies to Reduce Sodium Intake in the United States
Author : Institute of Medicine
Publisher : National Academies Press
Page : 506 pages
File Size : 28,16 MB
Release : 2010-11-14
Category : Medical
ISBN : 0309148057
Book Description
Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.
Standards and Labeling Policy Book
Author : United States. Food Safety and Inspection Service. Standards and Labeling Division
Publisher :
Page : 366 pages
File Size : 13,48 MB
Release : 1991
Category : Food
ISBN :
Book Description
Lost Crops of Africa
Author : National Research Council
Publisher : National Academies Press
Page : 378 pages
File Size : 27,18 MB
Release : 2006-10-27
Category : Technology & Engineering
ISBN : 0309164540
Book Description
This report is the second in a series of three evaluating underexploited African plant resources that could help broaden and secure Africa's food supply. The volume describes the characteristics of 18 little-known indigenous African vegetables (including tubers and legumes) that have potential as food- and cash-crops but are typically overlooked by scientists and policymakers and in the world at large. The book assesses the potential of each vegetable to help overcome malnutrition, boost food security, foster rural development, and create sustainable landcare in Africa. Each species is described in a separate chapter, based on information gathered from and verified by a pool of experts throughout the world. Volume I describes African grains and Volume III African fruits.
Handbook of Food Preservation
Author : M. Shafiur Rahman
Publisher : CRC Press
Page : 1088 pages
File Size : 34,58 MB
Release : 2007-07-16
Category : Technology & Engineering
ISBN : 1420017373
Book Description
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr
