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Landbrug og madproduktion

Her finder du spændende bøger om Landbrug og madproduktion. Nedenfor er et flot udvalg af over 967 bøger om emnet. Det er også her du finder emner som Titler om landbrugs- og madproduktionssektoren fra et indutri-/brancheperspektiv. Se også TV* Landbrug og havbrug.
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  • - En fortælling fra de engelske bjerge
    af James Rebanks
    198,94 kr.

    Nogle mennesker har frihed til at vælge deres egen vej i livet. Det gjaldt ikke for James Rebanks. Han er fåreopdrætter på en gård i Lake District i England, der har været i familiens eje i mere end seks århundreder. James Rebanks bog, The Shepherd’s Life: A Tale of the Lake District, er allerede en stor succes hos både anmeldere og læsere. Hans skildringer af livet som fårebonde er både engagerende, rørende og ærlige. I en stemningsmættet tekst guider Rebanks os gennem et får-år. Bogen er en unik fortælling om livet på landet – et liv, som er fjernt for de fleste af os. Det er en historie om Rebanks arbejdsliv og menneskene omkring ham, hans barndom, hans forældre og bedsteforældre. Det er historien om at være vedholdende på trods af et vanskeligt erhverv, og den er fortalt med stor kærlighed til naturen. For Rebanks og hans familie danner vejret og årstiderne de altafgørende rammer om livet. Om sommeren er fårene på bjerget og høet i laden, om efteråret går man på markedet og bringer nye dyr til besætningen, om vinteren skal dyrene holdes i live, og med foråret kommer nye lam.

  • - Så det kan smages, ses og mærkes...
    af Carsten Graff & Niels Stokholm
    172,95 kr.

    Måske kender du allerede landmanden fra den prisvindende dokumentar ”Så meget godt i vente”. Med denne bog får du lejlighed til at komme længere ind i denne pioners fascinerende tankeverden. Bogen er vokset frem af en lang række samtaler mellem Niels Stokholm og filosoffen Carsten Graff og indeholder også kapitler af kokkene Claus Meyer, Rasmus Kofoed fra Geranium og klimakokken
Jesper Møller. Niels driver sit landbrug ud fra en særlig indsigt i jorden, dyrene og planterne og lever i overensstemmelse med dem. Udgangspunktet er en kærlighed til alt levende, og det kan både ses, mærkes og smages i de grøntsager og dyr, han fremelsker på gården Thorshøjgaard. Dette betyder blandt andet, at verdens bedste restaurant, Noma, og mange af de bedste danske kokke henter inspiration og råvarer hos Niels.Ifølge kokken Claus Meyer er Thorshøjgaard hjemstedet for Danmarks lykkeligste ko, og ifølge klimakokken Jesper Møller laver Niels verdens bedste mælk.”Menneskeheden er i puberteten. Vi er i oprør imod naturen, vil ikke samarbejde med den og i stedet spejder vi imod fjerne planeter, imens vi drømmer om at ytte væk hjemmefra.” Niels Stokholm Mere om Niels Stokholm www.landbruget-thorshoejgaard.dk www.facebook.com/nielsstokholmbog

  • af Chris van Tulleken
    165,95 kr.

    THE NUMBER ONE SUNDAY TIMES BESTSELLERA TIMES AND SUNDAY TIMES SCIENCE BOOK OF THE YEAR 2023AN ECONOMIST, DAILY MAIL, GOOD HOUSEKEEPING and AMAZON BEST BOOK OF THE YEAR 2023SHORTLISTED FOR WATERSTONE'S BOOK OF THE YEAR 2023Chosen by the SUNDAY TIMES, GUARDIAN, FT and DAILY MAIL as one of their BEST SUMMER BOOKS OF 2023'If you only read one diet or nutrition book in your life, make it this one' Bee Wilson'A devastating, witty and scholarly destruction of the shit food we eat and why' Adam Rutherford---An eye-opening investigation into the science, economics, history and production of ultra-processed food.It's not you, it's the food.We have entered a new 'age of eating' where most of our calories come from an entirely novel set of substances called Ultra-Processed Food, food which is industrially processed and designed and marketed to be addictive. But do we really know what it's doing to our bodies?Join Chris in his travels through the world of food science and a UPF diet to discover what's really going on. Find out why exercise and willpower can't save us, and what UPF is really doing to our bodies, our health, our weight, and the planet (hint: nothing good).For too long we've been told we just need to make different choices, when really we're living in a food environment that makes it nigh-on impossible. So this is a book about our rights. The right to know what we eat and what it does to our bodies and the right to good, affordable food.The Number 1 Sunday Times bestseller, August 2023

  • af Tim Spector
    125,95 - 337,95 kr.

  • af George Monbiot
    107,95 kr.

    Regenesis is a captivating book penned by the acclaimed author, George Monbiot. Published in 2023 by Penguin Books Ltd (UK), this masterpiece is a must-read for those who are intrigued by innovative thoughts and ideas. The genre of the book is not specifically mentioned, but Monbiot's works usually revolve around environmental and political themes. Regenesis, like his other works, is likely to challenge your perspectives and provoke thought. It's a book that promises to take you on a journey, exploring new dimensions of understanding. So, if you are looking for a book that is compelling and intellectually stimulating, Regenesis by George Monbiot is the one for you.

  • af Kjeld Hansen
    187,95 - 247,95 kr.

    Flæskfødevarer skal ikke længere produceres for enhver pris. Produktionen skal bidrage til at løse klimakrisen, ikke forværre den, vende naturens nedtur til optur og forsyne os med fødevarer uden at frembringe livstruende virus. Sundhed, klima og biodiversitet står øverst på dagsordenen for fremtidens agroindustri.Den helt store disruption af den traditionelle agroindustri kommer i løbet af det næste tiår. Vi står over for den dybeste, hurtigste og mest konsekvensskabende forandring af fødevare- og landbrugsproduktionen, siden de første planter og dyr blev domesticeret for 10.000 år siden.Til trods for at vi kan købe stort set alle fødevarer til lavere priser fra udlandet, fortsætter vi med at højglanspolere myten om Danmark som et landbrugsland. Erhvervet selv går til yderligheder, som når Tulip i Randers sender sine svin til Tyskland for at få dem opskåret af østarbejdere på sulteløn, for derefter at reimportere de samme svin, nu forklædt som Tulip Danish Bacon.Vi holder stadig fast ved masseproduktionen af billigt flæsk og mælk i stedet for at bevæge os opad i værdikæden, som et højtudviklet land burde være i stand til. Ikke mindst økonomien taler for at ophøre med en 120 årgammel tradition for at eksportere bacon og smør til lave udsalgspriser.At det blev netop coronavirus, der lagde en hel verden ned, betragter virologerne som en tilfældighed. Den næste pandemi er allerede under opsejling, og det bliver en influenza A-virus. Med al sandsynlighed vil den spredes fra svinefabrikkerne, og ingen kan forudsige, hvor dødelig den kan blive. Sidst den ramte verden, kostede den 500.000 mennesker livet. Prisen for billigt flæsk kan blive skæbnesvanger høj, hvis vi tøver for længe. Velkommen til fremtidens bedste landmænd.

  • af Mathilde Walter Clark
    72,95 - 77,95 kr.

    "Det blev en slags besættelse for mig at se de svin som levede i min skygge ...”I ET MIDTJYSK landskab går Mathilde Walter Clark rundt og undres. I verdens mest dyretætte land, hvor er så alle dyrene? I det vidt læste og diskuterede essay Hvordan man laver dyr kommer vi tættere på det der foregår inde i industrianlæggene når dansk landbrug ”laver dyr”. Hvilke liv lever dyrene? Hvad bruges dyrene til? Og hvordan taler vi om dem?

  • af Den Grønne Ungdomsbevægelse
    187,95 kr.

    Levedygtigt Landbrug er et bud på, hvordan vi kan løse de ­økologiske, ­økonomiske og sociale kriser, som det ­danske ­landbrug står i. I bogen skildrer Den Grønne Ungdoms­bevægelse en fremtids­vision for et jord­forbundet og retfærdigt ­land­brug og præsenterer de ­konkrete politiske tiltag, der kan føre os dertil. Et utopisk opråb for alt det, vi har at vinde.

  • - Brødet og øllets historie
    af Åsmund Bjørnstad
    327,95 kr.

    Åsmund Bjørnstad er professor emeritus i planteforædling i Norge. I Kornbogen – brødets og øllets historie bygger han på det seneste tiårs indsigter indenfor genomforskning, arkæologi, kulturhistorie og bæredygtighedsforskning.Vi tæmmede kornet, og det os! Åsmund Bjørnstad formidler med kulturhistorisk spændvidde kornenes – det vil sige majsens, risens, hvedens, sorghums, hirsens, havrens og rugens – historie, fra vi begyndte at tæmme de vilde frø - og de tæmmede os. For ti, tolv, fjorten tusind år siden. Gennem denne kultivering opstod skriftsprog, tidsregning, religioner og klassesamfund – og den mangfoldighed af mutationer, som vi dagligt, uafvidende sætter på tallerkenerne. Eller svinger kruset med øl! Korn nok? Det var spørgsmålet for stenalderkvinden, som tæmmede kornet og frem til spørgsmålet ligesom gik i glemmebogen, og så lød det: Kød nok? Men nu er kornet igen kommet på den internationale dagsorden: Korn nok? At hver andet korn i dag går til dyrefoder eller til bioenergi, beskriver den nuværende udvikling. Kan den mon fortsætte – i et ændret klima, i en ny verdensorden? Bogens billedside er i absolut særklasse. Omkring 300 illustrationer rummer bogen.

  • af Jayson Lusk
    307,95 kr.

    In Unnaturally Delicious, Lusk makes room for a positive perspective by writing the story of the changing food system, suggesting that technology and agriculture can work together in a healthy and innovative way to help solve the world's largest food issues and improve the farming system as we know it.

  • af Scott Gillespie
    164,95 - 254,95 kr.

  • af Zach Loeks
    303,95 kr.

    Searching for efficient, cost-effective ways to level up your growing? The Garden Tool Handbook is the essential guide to choosing the right tool for the right job at the right time. Covers must-have equipment, supplies, and techniques for every task from planting to harvest for farms, homesteads, or market gardens.

  • af Martin Belgard
    312,95 - 414,95 kr.

    This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

  • af Henry Louis Goll
    311,95 - 467,95 kr.

    This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

  • af Mach Rafeal
    238,95 kr.

    "Steamed Enjoyments: The Momo Odyssey" is a gastronomic excursion that takes lovers on an enthralling investigation of perhaps of the most valued and flexible culinary joy - momos. This odyssey rises above simple food appreciation, developing into a festival of social variety, culinary craftsmanship, and the common delight got from these steamed dumplings.At the core of "Steamed Enjoyments" is the masterfulness engaged with creating momos. The story unfurls with the fastidious course of making these heavenly packages, from setting up the ideal batter to creating perplexing creases that exemplify an ensemble of flavors. Each move toward the excursion mirrors the commitment and expertise of the people who leave on the momo-production odyssey, transforming a straightforward dish into a culinary work of art.The odyssey wanders into the social underlying foundations of momos, investigating their starting points in the Himalayan locales and the social importance they hold for networks that have valued them for ages. Through reminiscent narrating, the crowd is shipped to clamoring kitchens where ages join, passing down recipes as well as the pith of familial and social inheritances. "Steamed Enjoyments" turns into a social identification, welcoming members to cross the different scenes of the Himalayas and then some, disentangling the narratives implanted in each crease of the dumpling.As the odyssey advances, it wanders into the horde fillings that characterize momos. From conventional meat-based recipes to contemporary veggie lover and vegetarian choices, the story embraces the developing sense of taste of worldwide devotees. The investigation of assorted fillings reflects the flexibility of momos to different dietary tendencies, making them a comprehensive and adaptable dish that joins people with various preferences and inclinations.The excursion through "Steamed Enjoyments" stretches out past the kitchen, wandering into clamoring road markets and dynamic eateries where momos become the overwhelming focus. The sights and hints of these culinary centers become a necessary piece of the odyssey, catching the collective experience of appreciating momos in exuberant and friendly settings. The fragrance of steaming dumplings, the sizzling sound of broiling skillet, and the fellowship among different gatherings add to the vivid experience of the momo odyssey.

  • af Alina Hazel
    207,95 kr.

    "Brilliant Curves Rising: The Beam Kroc Story" is a dazzling investigation of the visionary excursion that transformed an unassuming San Bernardino eatery into a global cheap food monster. In the mid 1950s, the American cheap food scene was overwhelmed by neighborhood cafes and drive-ins, and it was in this milieu that Beam Kroc found the McDonald siblings' little yet flourishing foundation. Section 1, "The Visionary Experience," reveals the game changing gathering among Kroc and the McDonald siblings, Richard and Maurice, making way for an extraordinary organization that would reshape the business. As Kroc digs into the universe of inexpensive food, Part 2, "Diversifying Dreams," accounts his steady interest to establishment the McDonald's idea. Courageous by introductory difficulties and dismissals, Kroc persists, eventually laying out the principal fruitful McDonald's establishment. Section 3, "Building the Establishment," dives into Kroc's instrumental job in molding the McDonald's image character. It investigates the fastidious advancement of normalized cycles and frameworks that turned into the foundation of the establishment. The difficulties of keeping up with quality control in the midst of fast extension are featured, displaying the careful meticulousness that portrayed Kroc's administration. The development of McDonald's famous picture is the focal point of Part 4, "Moving Techniques." This section investigates the presentation of the Brilliant Curves and the foundation of a conspicuous brand. It dives into Kroc's imaginative showcasing and promoting systems that pushed McDonald's into mainstream society and made way for its rising as a worldwide peculiarity. "Preliminaries and Wins," Section 5, explores the promising and less promising times of McDonald's excursion through the 1960s. It offers experiences into Kroc's particular administration style and the administration challenges that molded the establishment. Key snapshots of misfortune are analyzed, uncovering the versatility that characterized McDonald's during basic points. Part 6, "Past Hamburgers and French fries," investigates McDonald's broadening technique. From the acquaintance of new menu things with weighty help developments like the drive-through idea, this part shows how McDonald's continually advanced to fulfill changing shopper needs, hardening its job as a pioneer in the business. "Worldwide Extension," Section 7, follows McDonald's excursion past American boundaries. It inspects the difficulties and wins of worldwide extension, enumerating social variations that made ready for McDonald's to turn into a worldwide brand. The section highlights the meaning of McDonald's in forming the worldwide cheap food scene. In Section 8, "Heritage and Effect," the account shifts towards Beam Kroc's humanitarian undertakings and commitments to society. The enduring effect of McDonald's on the inexpensive food industry and American culture is investigated, giving a thorough outline of Kroc's getting through inheritance and McDonald's proceeded with development. The last part, "Difficulties and Contentions," addresses the intricacies McDonald's confronted. It investigates discussions and reactions, offering bits of knowledge into the difficulties presented by a changing industry scene.

  • af Silvia Gomez
    424,95 - 1.464,95 kr.

    Drawing on the expertise of marine researchers from both the natural and social sciences, this book examines how we, as both scientists and societies, can return to a sustainable co-existence with the ocean and use the tools of transdisciplinarity to bring together the diverse forms of knowledge needed to achieve this important task.

  • af Jasem Nassar
    115,95 kr.

    Dive into the luscious world of chocolate with "Decadence Unwrapped," a captivating exploration that goes beyond the mere taste of cocoa and sugar. From the captivating history of chocolate's origins in ancient civilizations to its contemporary global dominance, this book is a tantalizing journey through the fascinating realm of the chocolate business.Unravel the historical tapestry that weaves through the ages, tracing chocolate's evolution from an esteemed commodity of ancient cultures to its refinement in European courts, revealing its cultural significance and culinary allure. But this book isn't just a stroll down memory lane-it's a comprehensive guide that navigates the complex landscape of the modern chocolate industry.Explore the intricate inner workings of chocolate production, from the cultivation of cocoa beans to the meticulous craft of turning them into delectable treats. Delve into the diverse spectrum of businesses, from small-scale artisanal chocolatiers to global corporations, understanding their unique approaches and the market forces that shape their success."Decadence Unwrapped" isn't just about business-it's a narrative that immerses readers in the challenges and opportunities facing the industry. Dive deep into sustainability issues, ethical sourcing dilemmas, and the technological innovations reshaping the way we perceive and produce chocolate.But this book isn't all logistics and business strategies-it's also a celebration of the artistry and storytelling behind chocolate. Discover the secrets of effective branding that captivates not just taste buds, but also emotions and aspirations.More than a guidebook, "Decadence Unwrapped" is a source of inspiration for aspiring entrepreneurs and seasoned business minds alike. It's a roadmap that leads through the present while envisioning a future where chocolate continues to enchant, innovate, and remain an indispensable part of our lives.Whether you're a chocolate aficionado, a budding entrepreneur, or simply curious about the secrets behind this beloved treat, "Decadence Unwrapped" promises a delightful, informative, and immersive journey into the irresistibly sweet world of chocolate business.

  • af Drausin Wulsin
    320,95 kr.

    This is Volume I of A Farmer's Almanac Series, Fascination of Discovery. Drausin Wulsin's initial venture on the land was developing one of the first grass-based, New Zealand-style dairies in Ohio. The next enterprise entailed creating a wetlands mitigation bank on 200 acres. The third was developing a grass-based meat business, involving beef, sheep, laying hens, broilers, turkeys, hogs, and a certified commercial kitchen. Wulsin wrote blogs over ten years describing the rewards and challenges of these enterprises. These blogs are assembled into four volumes of passionate, insightful, well-written, and entertaining stories, entitled A Farmer's Almanac, Stories about Land, Food, and Life.

  • af John Lok
    130,95 - 253,95 kr.

  • af Veeresalingam
    223,95 kr.

    Mindful eating is the process of paying attention to the food we are eating, experiencing its taste, smell, appearance, and physical sensation. It is also important to notice our thoughts, emotions, and feelings when we are eating. We should also pay attention to how the food we are eating makes us feel, how it is affecting our body.Key PrinciplesHere are some key principles of mindful eating:· Eat in a calm environment: To focus on your food, it is important to eat in a calm and uninterrupted environment. Turn off your phone and turn off the TV or recorded sounds.Calm Environment· Pay attention to your food: When you are eating, focus your attention on your food. Experience its taste, smell, appearance, and physical sensation. Try to be aware of what you are eating with each bite.· Notice your thoughts and feelings: It is also important to notice your thoughts and feelings when you are eating. Know what you are thinking and how you are feeling. Also pay attention to how the food you are eating is affecting your thoughts and feelings.· Listen to your body's signals: It is also important to listen to your body's signals when you are eating. Only eat when you are hungry and stop when you are full. If you don't listen to your body's signals, you may overeat or undereat.Benefits of Mindful EatingMindful eating has been shown to have a number of benefits, including:· Improved weight management: Mindful eating can help you to be more aware of how much you are eating and how you feel after eating. This can lead to healthier eating habits and weight loss.· Reduced stress: Mindful eating can help to reduce stress and anxiety. When you are focused on your food, you are less likely to be thinking about other things that are causing you stress.· Increased enjoyment of food: Mindful eating can help you to enjoy your food more. When you are paying attention to the taste, smell, and appearance of your food, you are more likely to savor it and appreciate it.How to Get Started with Mindful EatingIf you are interested in trying mindful eating, here are a few tips to get started:· Start slowly: Don't try to do too much too soon. Start by paying attention to your food for just a few minutes at a time.· Find a quiet place: Find a quiet place where you will not be interrupted.

  • af Himesh Sing
    239,95 kr.

    Do you ever pay attention to how you eat? Do you wolf down your food or savor it? Do you often eat more than you're hungry for? If you answered yes to any of these questions, Mindful Eating Magic may be for you.Mindful eating is a practice that helps you become more aware and present with your food. It's about listening to and understanding your body's hunger and fullness cues. It's a great way to develop healthy eating habits and create a healthy and happy relationship with your food.In this book, you will learn the principles and practices of mindful eating. You will also learn how to establish a positive and supportive relationship with your food.

  • af Ayn Rand
    220,95 kr.

    The Importance of Taste in Food and Beverage EngineeringIntroduction:Food and beverage engineering is a fascinating field that combines the principles of chemical engineering with the art of creating delicious and appealing products. While many aspects of this discipline are crucial, taste stands out as one of the most significant factors in determining the success of a food or drink. In this subchapter, we will explore the importance of taste in food and beverage engineering and its relevance to the field of chemical engineering.Taste as a Sensory Experience:Taste is a complex sensory experience that involves not only the taste buds on our tongues but also our sense of smell, texture, and even visual perception. It is the combination of these factors that determines how we perceive the flavors of food and beverages. Food and beverage engineers must understand the intricate interplay between these sensory elements to create products that are not only delicious but also visually appealing and satisfying to the palate.Consumer Preferences and Market Demand:The taste of a product plays a crucial role in consumer preferences and market demand. People are naturally drawn to foods and beverages that taste good and offer a pleasurable experience. Food and beverage engineers must consider the target audience and their preferences when formulating recipes and creating new products. By understanding the flavor profiles that appeal to different niches, chemical engineers can develop innovative and tasty products that cater to specific consumer needs.Balancing Taste with Health and Nutrition:In today's health-conscious world, taste must be balanced with health and nutrition. Food and beverage engineers face the challenge of creating products that not only taste great but also meet nutritional requirements and dietary restrictions. This involves careful formulation and the use of alternative ingredients to reduce sugar, salt, and unhealthy fats without compromising on taste. Chemical engineers play a vital role in developing innovative techniques and processes to achieve this delicate balance.Quality Control and Product Consistency:Taste is also critical in quality control and ensuring product consistency. Food and beverage engineers must develop reliable methods to measure taste objectively and maintain consistency across batches. This involves sensory testing, flavor analysis, and the use of advanced technology to detect any deviations in taste. By monitoring taste throughout the production process, chemical engineers can guarantee that the final products meet the desired flavor profiles consistently.

  • af Eskil Halberg
    172,95 kr.

    Genudgivelse af Eskil Halbergs Madpakker til revolution, hvori det vises, at kapitalismen har taget kontrol over maden til skade for klimaet og alt levende, og at vi derfor står i en livsnødvendig kamp for at skabe en anden økologi.I vores del af verden, men i stigende grad overalt i verden, er mad i dag formidlet gennem verdensmarkedet. Vi er, paradoksalt nok, livsvigtigt afhængige af det system, som samtidig smadrer vores egne livsbetingelser.— Eskil HalbergHalberg tager os med ud på landet. Vi har vist ikke lyst til at blive derude, som det ser ud lige nu. Men det kan vi ændre på. “Det er næsten umuligt at gøre oprør fra en rapsmark.” Men det kan gøres fra et vildnis, fra et landbrugskollektiv, fra en byhave. Jeg fristes til at slutte af med et kampråb: Ingen klassekamp uden madkamp!— Mikkel ThorupMadpakker til Revolutionen er lige præcis det øko-kommunistiske manifest vi har brug for til at orientere os i kampen mod kapitalismens destruktive organisering af vores fælles naturgrundlag. En enestående analyse fra en af vor tids mest interessante kommunistiske tænkere! — Søren Mau

  • af Suresh Rana
    208,95 kr.

    This study explores the process of anaerobic digestion (AD) as a sustainable method for managing food waste. The research investigates the efficiency and viability of converting organic waste into biogas through anaerobic digestion. Various parameters such as temperature, pH levels, and substrate composition are examined to determine their influence on the digestion process. The study aims to provide insights into optimizing AD systems for effective food waste management and renewable energy production.Introduction:Food waste is a significant global challenge contributing to environmental issues such as greenhouse gas emissions and landfill pollution. Anaerobic digestion presents a promising solution by breaking down organic matter in the absence of oxygen, generating biogas as a valuable byproduct. This research delves into the intricacies of AD, focusing on its application in treating food waste to produce renewable energy and organic fertilizers.Methodology:The investigation involves setting up controlled anaerobic digestion experiments using various types of food waste as substrates. Factors such as temperature variations, pH levels, and different waste compositions are manipulated to observe their impact on the efficiency of biogas production. Biogas composition and yield, along with the degradation rate of organic matter, are monitored as key indicators of the digestion process.Results:The results highlight the influence of different parameters on the anaerobic digestion process. Optimal conditions for biogas production, including temperature ranges, pH levels, and substrate ratios, are identified. The study demonstrates the potential for maximizing biogas yield while efficiently decomposing food waste, showcasing AD as an effective waste management technique with dual environmental benefits.Discussion:The findings suggest practical implications for implementing anaerobic digestion systems in managing food waste on a larger scale. The discussion delves into the economic feasibility, scalability, and environmental impact of AD, emphasizing its role in sustainable waste management and renewable energy generation. Additionally, the study explores potential challenges and opportunities for further research and development in this field.Conclusion:This investigation underscores the significance of anaerobic digestion as a viable and eco-friendly approach to handle food waste. The results emphasize the potential of AD systems to mitigate environmental issues by converting organic waste into valuable resources. Further advancements and optimizations in AD technology could significantly contribute to achieving a more sustainable and circular economy.

  • af Bodhi Castillo
    213,95 kr.

    Understanding Aging and NutritionIn the quest for lifelong vitality, one cannot underestimate the crucial role that nutrition plays in the aging process. As we age, our bodies undergo numerous changes that can impact our overall health and well-being. By understanding the intricate relationship between aging and nutrition, we can make informed choices to support our bodies and maintain a high quality of life.Aging is an inevitable part of life, and it brings about several physiological changes that can affect our nutritional needs. As we get older, our metabolism slows down, leading to a decrease in muscle mass and an increase in body fat. This shift in body composition requires a shift in our dietary habits to ensure we are getting the nutrients we need.One of the key aspects of understanding aging and nutrition is the concept of nutrient density. As we age, our bodies require fewer calories, but they still need the same amount (if not more) of essential nutrients. This means that every bite we take should be packed with vitamins, minerals, and other beneficial compounds. Opting for whole, unprocessed foods such as fruits, vegetables, lean proteins, and whole grains ensures that we are maximizing our nutrient intake while minimizing empty calories.Another crucial consideration is the impact of nutrition on age-related chronic diseases. Research has consistently shown that a high-quality diet can help prevent or delay the onset of conditions such as heart disease, diabetes, and certain types of cancer. By focusing on whole foods and limiting the consumption of processed foods, trans fats, and added sugars, we can greatly reduce the risk of developing these debilitating diseases.Moreover, the role of nutrition in cognitive health cannot be overlooked. As we age, our brain function naturally declines, but certain nutrients have been shown to support brain health and cognitive function. Omega-3 fatty acids, antioxidants, and B vitamins are just a few examples of nutrients that have been linked to improved brain health. By incorporating foods rich in these nutrients, such as fatty fish, berries, and leafy greens, into our diet, we can potentially protect our brain from age-related decline and enhance our cognitive abilities.

  • af Brian Leonard
    468,95 kr.

    Whether you're deciding to try your hand in the kitchen for the first time or are a seasoned chef, Brian's Cooking has you covered. The author, Brian Leonard, takes you on a journey through his life and the dishes that kept him anchored to his mantra, Live, Love, and Spread Kindness, along the way. From standards like Tuna Salad and Spaghetti Sauce to elevated dishes like Crab Imperial and Rum Buns, Brian is confident you have what it takes to be the sort of creative cook whose dishes bring everyone together (and leave people begging for the recipe!).

  • af Lex Fullarton
    291,95 kr.

    The authors take an in-depth look at an accepted practice of classifying ALL animals held in a business of primary product in Australia as revenue assets regardless of the function they perform in that business. This practice denies retiring farmers tax concessions granted to other businesses. They describe the practice as unfair, and after a deep examination of the circumstances that gave rise to the generally accepted accounting and tax interpretation, they find that it is not true. They report their story and point their fingers at a glaring tax injustice.

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