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This book addresses the impact of soil and water quality on food production, and explores soil and water conservation measures to be applied at farm level for agricultural sustainability. Divided into 8 chapters, the book covers topics such as soil properties responsible for soil loss, the impact of climate change, water and biological factors on soil chemistry, the effect of soil on the quality of water including sustaining aquaculture productivity and environment of wetlands, soil and water qualities necessary for irrigation, management of soil organic carbon, and the importance of soil moisture conservation including agroforestry for food production. Particular attention is given to the management of soil organic carbon in sustainable crop cultivation as well as reducing soil erosion and nutrient loss from soil from cultivated lands. The book concludes with a chapter that integrates soil and water conservation with sustainable food production and food safety.

Discover the delicious world of white wine with profiles of all the must-know varieties and styles, from Albariño to Viognier, and dive deep into popular favourites, such as Chardonnay, Pinot Grigio, Riesling and Sauvignon Blanc. Peppered with engaging facts and figures, each chapter surveys one grape or style, featuring all-inclusive at-a-glance information that tells you what to expect in the glass, suggested food pairings and recommended wines, from cheerful bargains to worthy splurges. Detailed essays offer capsule histories of each variety or style, including its origins, favoured growing conditions, notable countries that produce it and typical characteristics. Winemakers and other industry experts share their wisdom alongside gorgeous photography that brings the regions, vineyards, grapes and bottles vividly to life. Complete with a handy checklist to track the delectable wines that you taste, White Wine is the perfect resource to help you enjoy the best white wines in the world.

This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology.The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has been proposed recently as a coordinated and powerful tool to contextualize the plethora of different menaces for the food consumer. The book examines this approach from eight different perspectives, with a particular emphasis on the Indian Subcontinent. Topics such as food additives, the importance of water in the food industry, the use of antioxidants, and novel food preservation methods are used to illustrate these points of view.This book is particularly appealing as a guide for graduate and undergraduate courses covering food production, food safety, and the training of teachers working in these science areas. 

Herbert Peabody is the farmer helping kids grow in a happy & healthy world. See what funky fruit farmer Herbie is growing today!Herbert Peabody and The Funky Fruit Book is part of the Herbert Peabody childrens book series.Join farmer Herbie on his adventures at https://herbertpeabody.com/The new Herbert Peabody storybook series engages pre-school to early primary school children with easy to read concepts and full-page illustrations, offering fun, educational stories: from friendly friends, to how seeds grow into food, to how food finds your fork, to funky fruit rhymes and edgy veggie raps.The messages and format of the books are based on insights conducted from research with children and parents, and observing children marvelling at the magic of nature.Author, Bianca C. Ross, has a 15+ year global marketing and advertising career, and launched the Herbert Peabody series after observing a disconnect between children and their understanding of where food comes from. With the success of the original series, Bianca felt it was time to engage even more children with Herbie's veggie patch stories and raps.Herbert Peabody sent wholehearted agreement from his veggie patch. "Showing children how fun fruit and vegetables can be is my life's mission. My hope is that this new book series helps children and their families grow and learn happily and healthily."

En este libro encontraremos información básica para la producción, ordeno, manejo de la leche, así como la elaboración de diferentes productos lácteos. Los cuidados de la leche y subproductos. La leche es el primer alimento, para los mamíferos, sin importar su condición lo primero que recibimos como alimento es leche. Solo existe una condición para su consumo y es que cuente con la calidad y la inocuidad apropiada. Aun así, existe un gran número de personas que tienen alguna intolerancia o reacciones alérgicas a la leche, y especialmente a la de las vacas, siendo esta la más consumida en todo el mundo. A pesar de esto, es más su beneficio y bondades, para mantener la salud y la alimentación de los seres humanos. De la leche se obtienen diversos y ricos productos tales como: yogurt, quesos en diversas formas y recetas, dulces, postres, platos, etc. No existe un mercado en el mundo, que no comercialice de alguna forma la leche o sus derivados. De ahí la importancia de que la leche como materia prima sea producida bajos los más rigurosos controles de buenas prácticas ganaderas, higiene e inocuidad. Siendo el Estado el responsable de mantener y hacer cumplir estas normas por parte de los productores y operadores de alimentos. Además de sus beneficios nutricionales, la leche es un vehículo preferido por un sin número de microorganismos zoonóticos, tales como: bacterias, hongos, virus y hasta sustancias que son administradas o que llegan al animal de diferentes vías, y pueden dañar la salud de los consumidores. que pueden afectar

Adulteration refers to the practice of altering food or pharmaceutical content to reduce production costs. Factors affecting this practice include market forces such as easy availability of food adulterants, bargaining power of consumers and large demand and supply gaps which incentivize such practices. Technological advancements in chemical analysis now help us to identify adulterated food and drugs more easily. Adulteration Analysis of Some Foods and Drugs is a sourcebook describing analytical methodologies for the determination of adulterants in different food items (milk, honey, juice) and drugs (dietary supplements, sildenafil and specific plant extracts). Additional chapters give guidelines for analyzing a food or drug sample. This book is suitable for researchers working in the field of analytical chemistry for the determination of adulterants. The concise and organized presentation of the contents also serves to enhance the level of knowledge of students undertaking food and drug safety / quality control training courses.

Preserving is an ancient technique that speaks to a modern sensibility. It puts you in step with the seasons, uses up leftover fruits and vegetables, and gives you complete control over what goes into your food. In The Modern Preserver, Kylee Newton takes you through every aspect of preserving: from classic jams and jellies, to pickles and fermentation, and to chutneys, cordials, and compotes. Newton's easy-to-follow, step-by-step instructions wed age-old methods with a contemporary flavor. The book features more than 130 creative and unique recipes for even the most discerning palate, including:Rhubarb &Prosecco JellySpicy Bourbon PicklesMango Salsa ChutneyRoasted Red Pepper KetchupPineapple & Chili SyrupThese delicious recipes also make stylish gifts and reassuringly natural homemade treats.

Nanotechnology is increasingly being utilized within the food industry to create innovative products with new or improved properties. This book introduces the history of nanotechnology applications in the food industry. It then discusses the key physicochemical and structural characteristics of the different kinds of nanoparticles found in foods, as well as showing how these characteristics lead to their unique functional attributes. Applications of nanotechnology in the food and agricultural industries are then covered, including the creation of nanopesticides, nanofertilizers, nutrient delivery systems, functional ingredients, smart packaging materials, nanofilters, and sensors, as well as for the conversion of waste materials into value-added products. Finally, the potential toxicity of both organic and inorganic nanoparticles found in foods is critically assessed. The author is a Distinguished Professor of food science who uses physics, chemistry, and biology to improve the quality, safety, and healthiness of foods. He has published over a thousand scientific articles and numerous books in this area and is currently the most highly cited food scientist in the world. He has won numerous awards for his scientific achievements. The aim of this book is to provide scientists and technologists with an understanding of the basic principles of nanotechnology and how they can be used in the food and agricultural industry to improve the quality, sustainability, safety, and healthiness of our foods.

Exploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are actually chemists. Following or modifying recipes is shown to be an experiment with acids and bases, emulsions and suspensions, gels and foams. This easy-to-follow primer includes recipes that demonstrate the scientific concepts, such as Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). Also included in this fun, fact-filled companion are answers to various culinary curiosities, such as "How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? "and" Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide?"

"From the scientists and chefs who discovered this new culinary science, and the company that created and maintains the enormous database, here is a fabulous reference to 10,000 food pairings for use in both professional and home kitchens."--

This book provides a comprehensive reference guide to plant-derived antioxidants, their beneficial effects, mechanisms of action, and role in disease prevention and improving general health (anti-ageing effect). The content is divided into three main parts, the first of which covers various antioxidants (such as polyphenols, carotenoids, tocopherols, tocotrienols, glutathione, ascorbic acid), their origins, plant biochemistry and industrial utilization. In turn, the book's second, main part focuses on antioxidants' beneficial health effects, explains biochemical fundamentals such as the free radical theory and oxidative stress, and discusses antioxidants' role in e.g. cancer, cardiovascular diseases, inflammation, degenerative diseases and ageing. The third part reviews general laboratory methods for antioxidant screening, preservation and determination.   Written by an international team of experts, this highly interdisciplinary book will benefit a broad range of health professionals and researchers working in biochemistry, biotechnology, nutrition, plant science and food chemistry. It offers an indispensable, up-to-date guide for anyone interested in antioxidants and the role of a plant-based diet in disease prevention and control

Maresa Anna Temmen untersucht auf Grundlage der Theorie der kognitiven Hierarchie die Konsumbereitschaft fur In-vitro-Fleisch und pflanzenbasierte Fleischersatzprodukte in Deutschland. Hierzu werden unter anderem ernahrungspsychologische Einflussfaktoren genutzt, die sich auf moralische und ideologische Einstellungen zum Fleischkonsum beziehen. Die Ergebnisse der quantitativen Online-Fragebogenstudie zeigen, dass die Konsumbereitschaft fur In-vitro-Fleisch und pflanzenbasierte Fleischersatzprodukte in der deutschen Bevolkerung relativ hoch ist und stutzen die Theorie der kognitiven Hierarchie: Entsprechend konnen eine universalistisch gepragte Wertestruktur, eine geringe soziale Dominanzorientierung, eine geringe Auspragung von Speziesismus und karnistischer Dominanz sowie eine geringe Unterstutzung von Rechtfertigungsstrategien fur den Konsum von Fleisch Grunde fur eine hohe Konsumbereitschaft von In-vitro-Fleisch und pflanzenbasierten Fleischalternativen sein. Die Studie zeigt, dass tiefliegende Personlichkeitsvariablen wie Werte und Wertorientierungen einen Einfluss auf spezifischere Einstellungen nehmen, die wiederum einen Einfluss auf die Konsumbereitschaft von Fleischalternativen haben.

This comprehensive reference provides state-of-the-art coverage of essential concepts, methods and applications related to the study of consumer evaluation, acceptance and adoption of new foods and beverages.

Consumer interest in diet and nutritional supplements is increasing dramatically. This book is designed to meet the needs of those professionals who are called upon to advise patients and the general public. It provides a valuable text for those who are researchers or decision-makers in the food and pharmaceutical industries. The text presents a thorough account of this topical subject and enables the reader to appreciate the functions of nutrients in health and common disease states, to understand the current debates over the roles of nutrients and supplements in the diet, and to answer those questions frequently asked by patients and consumers.