Vitafoods, Palatable and Nourishing Foods -- Rich in Vitamins and the Precious Organic Salts
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Page : pages
File Size : 47,31 MB
Release : 2020
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Page : pages
File Size : 47,31 MB
Release : 2020
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Page : 32 pages
File Size : 10,27 MB
Release : 1920
Category : Cooking
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Author : William Shurtleff; Akiko Aoyagi;
Publisher : Soyinfo Center
Page : 1237 pages
File Size : 17,93 MB
Release : 2020-04-09
Category : Natural foods
ISBN : 1948436159
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 66 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author : William Shurtleff
Publisher : Soyinfo Center
Page : 782 pages
File Size : 39,27 MB
Release : 2013-10-18
Category : Non-dairy frozen desserts
ISBN : 1928914594
Author : Pragya Mishra
Publisher : Springer Nature
Page : 522 pages
File Size : 48,37 MB
Release : 2020-10-12
Category : Medical
ISBN : 9811561214
This book gathers a collection of essays that describe recent innovations in food technology including food processing, packaging, food safety, and novel ingredients. By 2050, the world will face the challenge of having to feed an estimated 9 billion people. In order to meet that challenge, innovations in food research are of the utmost importance. The book is divided into four sections, each of which explores an important aspect like food processing, food microbiology, and nutritional security. Written by respected scholars in the field, the respective chapters discuss a range of new and enhanced food materials, as well as processing innovations to extend shelf life and reduce toxic effects. The book also addresses the health potential of various nutraceuticals, bio-absorption of metals and their positive impacts on living systems, as well as methods for reducing food wastage, preventing the loss of nutritive value, and preserving or enhancing palatability. Given its scope, the book will be highly interesting for food scientists, both in academia and the food industry. It will also benefit advanced graduate students and senior researchers.
Author : William Shurtleff
Publisher : Soyinfo Center
Page : 295 pages
File Size : 15,8 MB
Release : 2013-11
Category :
ISBN : 1928914624
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 28 cm. Free of charge in digital format on Google Books.
Author : William Shurtleff
Publisher : Soyinfo Center
Page : 315 pages
File Size : 50,22 MB
Release : 2011-04
Category : Reference
ISBN : 1928914330
Author : William Shurtleff
Publisher : Soyinfo Center
Page : 590 pages
File Size : 33,71 MB
Release : 2012
Category : Reference
ISBN : 1928914470
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1189 pages
File Size : 39,32 MB
Release : 2017-09-30
Category : Macrobiotic diet
ISBN : 1928914969
The world's most comprehensive, well documented. and well illustrated book on this subject. With extensive subject and geographical index. 345 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.
Author : Bloomsbury Publishing
Publisher : A&C Black
Page : 331 pages
File Size : 34,42 MB
Release : 2009-01-01
Category : Foreign Language Study
ISBN : 1408102196
Covering nutrition, dietary requirements, chemistry, preparation and cooking, hygiene, health and safety, commercial food production, labelling, packaging and public health, this dictionary provides clear, informative and up-to-date terms relating to all aspects of food science and nutrition. An eseential reference for GCSE and A-level students of food technology, undergraduate students of food science/sports nutrition, students of city and guilds food-related courses, and new recruits to catering, food safety, public health or nutrition.