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Author: Alma Rosa Del Angel Meza
Publisher: Palibrio
ISBN: 146336136X
Category : Science
Languages : en
Pages : 341
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Book Description
El objetivo de este libro es presentar los métodos del análisis de alimentos más comunes y de mayor interés para el estudiante de nutrición, orientándolo principalmente al análisis químico a través del desarrollo de técnicas analíticas con las que pueden obtenerse resultados reproducibles y en las que se ha limitado la dependencia de costosos equipos de investigación, sin menoscabo de la calidad del análisis. Las técnicas empleadas infieren el desarrollo de procedimientos del tipo gravimétrico y volumétrico en general con los que se pretende que el estudiante se interese en continuar con la investigación de los métodos instrumentales.
Author: Alma Rosa Del Angel Meza
Publisher: Palibrio
ISBN: 146336136X
Category : Science
Languages : en
Pages : 341
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Book Description
El objetivo de este libro es presentar los métodos del análisis de alimentos más comunes y de mayor interés para el estudiante de nutrición, orientándolo principalmente al análisis químico a través del desarrollo de técnicas analíticas con las que pueden obtenerse resultados reproducibles y en las que se ha limitado la dependencia de costosos equipos de investigación, sin menoscabo de la calidad del análisis. Las técnicas empleadas infieren el desarrollo de procedimientos del tipo gravimétrico y volumétrico en general con los que se pretende que el estudiante se interese en continuar con la investigación de los métodos instrumentales.
Author: María Esperanza Torija Isasa
Publisher:
ISBN: 9788469265765
Category :
Languages : es
Pages : 290
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Book Description
Author: Rosires Deliza
Publisher: Frontiers Media SA
ISBN: 2832529747
Category : Medical
Languages : en
Pages : 224
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Book Description
Data from Brazil shows an increase in obesity and non-communicable diseases, which is related to the expansion of the participation of ultra-processed food products in diets and in the food environment, displacing fresh and minimally processed foods and meals prepared with them. One of the solutions to improve food environments requires the implementation of effective and adequate food labeling regulations, including front-of-package labeling. This policy tool has the potential to inform the consumers about the nutrients, ingredients, or any other component of public health concern contained in the products and facilitate healthier food choices.
Author:
Publisher:
ISBN:
Category : Food supply
Languages : es
Pages : 460
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Book Description
Author: Graziano da Silva, J., Jales, M., Rapallo, R., Díaz-Bonilla, E., Girardi, G., del Grossi, M., Luiselli, C., Sotomayor, O., Rodríguez, A., Rodrigues, M., Wander, P., Rodríguez, M., Zuluaga, J., Pérez, D.
Publisher: Food & Agriculture Org.
ISBN: 925134857X
Category : Technology & Engineering
Languages : en
Pages : 266
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Book Description
The book has been prepared by authors from different international organizations – including FAO, IFPRI, UNCTAD and ECLAC, as well as legislators and academics from prestigious Latin American universities – seeking to foster reflections for the Global Food Systems Summit, to be held in September 2021. It contextualizes the region’s food systems within a post COVID-19 pandemic scenario and raises new challenges (and opportunities) for policy makers, decision makers, the private sector, and the general public. Likewise, it offers important reflections on sustainability, from production to consumption, with the call to promote better governance of the global and regional food system. In order to face what some authors have deemed “the Syndemic of the century”, the participation of companies, research centres, academia, NGOs, government agencies and international organizations will be necessary.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : es
Pages : 86
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Book Description
Author:
Publisher:
ISBN:
Category : Latin America
Languages : es
Pages : 726
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Book Description
Press clippings from major American, European and Latin American newspapers.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1538
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Book Description
Author: OECD
Publisher: OECD Publishing
ISBN: 9264265597
Category :
Languages : en
Pages : 204
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Book Description
This fourth edition of Health at a Glance: Europe presents key indicators of health and health systems in the 28 EU countries, 5 candidate countries to the EU and 3 EFTA countries.
Author: P Paquin
Publisher: Elsevier
ISBN: 1845695569
Category : Technology & Engineering
Languages : en
Pages : 519
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Book Description
As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage.Chapters in part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered. Chapters on product development and the role of beverages in the diet complete the volume.With its distinguished editor and contributors, Functional and speciality beverage technology is an essential collection for professionals and academics interested in this product sector. - Reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverages - Essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life are considered - Focuses on methods to improve the nutritional and sensory quality and technological functionality of milk
