African Fermented Food Products- New Trends PDF Download
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Author: Abdel Moneim Elhadi Sulieman
Publisher: Springer Nature
ISBN: 3030829022
Category : Technology & Engineering
Languages : en
Pages : 584
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Book Description
Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.
Author: Abdel Moneim Elhadi Sulieman
Publisher: Springer Nature
ISBN: 3030829022
Category : Technology & Engineering
Languages : en
Pages : 584
Get Book Here
Book Description
Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.
Author: Great Britain. Parliament. House of Commons
Publisher:
ISBN:
Category : Bills, Legislative
Languages : en
Pages : 746
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Book Description
Author: Cyprus
Publisher:
ISBN:
Category :
Languages : en
Pages : 414
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Book Description
Author: Great Britain. Board of Trade
Publisher:
ISBN:
Category : Commercial statistics
Languages : en
Pages : 1324
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Book Description
Author: Great Britain. Colonial Office
Publisher:
ISBN:
Category :
Languages : en
Pages : 420
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Book Description
Author: Yusuf Sayigh
Publisher: Routledge
ISBN: 1317598059
Category : Social Science
Languages : en
Pages : 734
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Book Description
This book, a comprehensive study of twelve of the economies of key countries of the Arab world, has three main objectives: to record the developmental achievements and failings of each country; to examine the main issues arising in the drive for development; and to assess the future outlook for development for each country. Most of the countries studied only gained independence from their colonial masters in recent decades, and the process of economic development has necessarily been accompanied by political development. First published in 1978.
Author: Donna Marsh
Publisher: Robinson
ISBN: 1472135679
Category : Business & Economics
Languages : en
Pages : 292
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Book Description
This new and updated book is necessary reading for all professionals working in the Middle East and North Africa, it includes: - The practical impact of Islam on business - Safety and security in the region - Business etiquette - Political and social do's and don'ts The practicalities of doing business in the MEA region are covered in detail, from the initial visit to establishing productive working relationships, including opening an office in the region. It also focuses on issues of particular importance to all businesswomen, and for men who might be working with Arab and Muslim women.
Author: Cyprus
Publisher:
ISBN:
Category : Cyprus
Languages : en
Pages : 392
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Book Description
Author: Great Britain. Board of Trade
Publisher:
ISBN:
Category : Great Britain
Languages : en
Pages : 1458
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Book Description
Author:
Publisher: Elsevier
ISBN: 0128140453
Category : Technology & Engineering
Languages : en
Pages : 2217
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Book Description
Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry
