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Gran Área: Ingeniería, ciencia y tecnología
Área: Ingeniería química
Subárea: Alimentos (ingeniería, ciencia y tecnología)

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Resultado: 206 registro(s)

18117

Exploration, Identification and Utilization of Barley Germplasm

 

Academic Press, 2016.

ISBNs 9780128029220

Colección: ScienceDirect

Resumen (en inglés):

Exploration, Identification and Utilization of Barley Germplasm explores the timely global challenges related to barley production posed by the narrowing of biodiversity and problem soils, identifying elite genotypes which will enhance barley breeding and be essential to genetic and evolution studies.

The book covers the utilization of barley germplasm for improving the quality of both food and feed barley as well as exploring and utilizing varieties of germplasm that are tolerant to drought, waterlogged, salt, and acid soil. Chapters are devoted to prime strategies for future research, including identifying barley germplasm by applying Omics, exploring barley germplasm by means of the Focused Identification of Germplasm Strategy (FIGS), and creating barley germplasm through mutation.

Users will find this book to be a key research reference for both professionals and academics, providing a comprehensive update for established barley researchers that equips them with an understanding of the new methodologies needed for innovation and discovery, while also providing a helpful entry to the subject for young researchers and students.

  • Provides a one-stop shop to acquire a speedy overview of the main and recently applied issues of barley breeding
  • Provides newly-developed methodologies in barley germplasm research
  • Describes special genotypes from wild barley, including Tibetan wild barley, which show a high tolerance to abiotic stresses and carry different alleles from cultivated barley


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18158

Feeding Everyone No Matter What

Managing Food Security After Global Catastrophe

 

Academic Press, 2015.

ISBNs 9780128044476

Colección: ScienceDirect

Resumen (en inglés):

NB: Due to the inadvertent assignment of a previously used ISBN, this book was originally published under an incorrect identifying number.  The book has now been given its own unique ISBN and is otherwise identical in every way to the original publication.

Feeding Everyone No Matter What presents a scientific approach to the practicalities of planning for long-term interruption to food production.

The primary historic solution developed over the last several decades is increased food storage. However, storing up enough food to feed everyone would take a significant amount of time and would increase the price of food, killing additional people due to inadequate global access to affordable food. Humanity is far from doomed, however, in these situations - there are solutions.

This book provides an order of magnitude technical analysis comparing caloric requirements of all humans for five years with conversion of existing vegetation and fossil fuels to edible food. It presents mechanisms for global-scale conversion including: natural gas-digesting bacteria, extracting food from leaves, and conversion of fiber by enzymes, mushroom or bacteria growth, or a two-step process involving partial decomposition of fiber by fungi and/or bacteria and feeding them to animals such as beetles, ruminants (cows, deer, etc), rats and chickens. It includes an analysis to determine the ramp rates for each option and the results show that careful planning and global cooperation could ensure the bulk of humanity and biodiversity could be maintained in even in the most extreme circumstances.

  • Summarizes the severity and probabilities of global catastrophe scenarios, which could lead to a complete loss of agricultural production
  • More than 10 detailed mechanisms for global-scale solutions to the food crisis and their evaluation to test their viability
  • Detailed roadmap for future R&D for human survival after global catastrophe


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18166

Feta and Related Cheeses

 

Woodhead Publishing, 1991.

ISBNs 9781855732780

Colección: ScienceDirect

Resumen (en inglés): This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It includes comprehensive coverage of the production, maturation and distribution of cheeses such as Feta, Domiati and Halloumi as well as many more local varieties.


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18193

Fish Nutrition

 

3rd ed. Academic Press, 2003.

ISBNs 9780123196521

Colección: ScienceDirect

Resumen (en inglés): This third edition of Fish Nutrition is a comprehensive treatise on nutrient requirements and metabolism in major species of fish used in aquaculture or scientific experiments. It covers nutrients required and used in cold water, warm water, fresh water, and marine species for growth and reproduction. It also highlights basic physiology and biochemistry of the nutrients and applications of these principles to scientific and practical diet formulations and to manufacturing techniques for major species used worldwide in aquaculture.

*Nutrient requirements for dietary formulations for fish farming
*Digestive physiology
*Comparative nutritional requirements of different species
*Fish as unique animals for certain metabolic pathways


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18199

Flavor

From Food to Behaviors, Wellbeing and Health

 

Woodhead Publishing, 2016.

ISBNs 9780081002957

Colección: ScienceDirect

Resumen (en inglés):

Flavor: From Food to Behaviors, Wellbeing and Health is the first single-volume resource focused on the different mechanisms of flavor perception from food ingestion, to sensory image integration and the physiological effects that may explain food behaviors.

The information contained is highly multidisciplinary, starting with chemistry and biochemistry, and then continuing with psychology, neurobiology, and sociology. The book gives coherence between results obtained in these fields to better explain how flavor compounds may modulate food intake and behavior.

When available, physiological mechanisms and mathematical models are explained. Since almost half a billion people suffer from obesity and food related chronic diseases in the world, and since recent research has investigated the possible roles of pleasure linked to the palatability of food and eating pleasure on food intake, food habits, and energy regulation, this book is a timely resource on the topic.

This book links these results in a logical story, starting in the food and the food bolus, and explaining how flavor compounds can reach different receptors, contribute to the emergence of a sensory image, and modulate other systems recognized as controlling food intake and food behavior. The influence of age, physiological disorders, or social environments are included in this approach since these parameters are known to influence the impact of food flavor on human behavior.

  • Uniquely brings together multidisciplinary fields to explain, in a narrative structure, how flavor compounds may modulate food intake and behavior
  • Includes discussions of chemistry and biochemistry, psychology, neurobiology, and sociology
  • Presents an extremely current view that offers a wide perspective on flavor, an area of rapidly expanding knowledge
  • Edited by renowned experts in the field of flavor perception


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18203

Flavour Science

Recent Developments

 

Woodhead Publishing, 1997.

ISBNs 9781855737792

Colección: ScienceDirect

Resumen (en inglés): This volume contains the 86 lectures, posters and workshop presentations made at the 8th Weurman Flavour Research Symposium. These are mainly research papers and are divided into seven subject areas reflecting the major divisions of flavour science.


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18204

Flavour Science

Proceedings from XIII Weurman Flavour Research Symposium

 

Academic Press, 2014.

ISBNs 9780123985491

Colección: ScienceDirect

Resumen (en inglés):

Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge.

The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics.

This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well.

  • Focuses on the rapidly changing field of flavor science
  • Includes the latest information on the physiology, chemistry and measurement of flavor
  • Presents practical information on the flavor industry and emerging trends


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7314

Flavours and Fragrances

Chemistry, Bioprocessing and Sustainability

 

13th ed. Berlin, Heidelberg: Springer-Verlag, 2007.

ISBNs 9783540493389 9783540493396

Colección: SpringerLink


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18208

Flour and Breads and their Fortification in Health and Disease Prevention

 

Academic Press, 2011.

ISBNs 9780123808868

Colección: ScienceDirect

Resumen (en inglés):

Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se.

Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products.

Examines those flour and bread related agents that affect metabolism and other health-related conditions.

Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique.

Includes methods for analysis of flours and bread-related compounds in other foods.


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18232

Food and Cancer Prevention

Chemical and Biological Aspects

 

Woodhead Publishing, 1993.

ISBNs 9781855737815

Colección: ScienceDirect

Resumen (en inglés): Food and cancer prevention: Chemical and biological aspects is the first book to be published on this subject and represents the current state-of-the-art. It is interdisciplinary in scope and provides researchers from around the world with the opportunity to bring themselves up-to-date in this vital area.

Food and cancer prevention: Chemical and biological aspects covers a topic which is attracting considerable attention and aims to promote constructive collaboration among clinicians, toxicologists, nutritionists, food scientists, epidemiologists and plant scientists worldwide. It is an essential reading for anyone involved in research in to this subject and will also be of interest to government departments, with a view to legislation, and food manufacturers producing functional, novel or health foods.


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