History of Modern Soy Protein Ingredients - Isolates, Concentrates, and Textured Soy Protein Products (1911-2016) PDF Download
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Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914837
Category : Soy proteins
Languages : en
Pages : 1669
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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 405 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914837
Category : Soy proteins
Languages : en
Pages : 1669
Get Book Here
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 405 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436094
Category : Reference
Languages : en
Pages : 1978
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Book Description
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 615 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author: Atta-ur-Rahman
Publisher: Bentham Science Publishers
ISBN: 1681085348
Category : Medical
Languages : en
Pages : 365
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Book Description
Frontiers in Natural Product Chemistry is a book series devoted to publishing monographs that highlight important advances in natural product chemistry. The series covers all aspects of research in the chemistry and biochemistry of naturally occurring compounds including coverage of work on natural substances of land and sea and of plants, microbes and animals. Reviews of structure elucidation, biological activity, organic and experimental synthesis of natural products as well as developments of new methods are included. The third volume of the series brings seven reviews covering natural products from marine plant sources, natural oligosaccharides, topical sesquiterpenes for pain treatment, biological activity of piperidinols and much more.
Author: Shawn Buckley
Publisher: Macmillan + ORM
ISBN: 125026006X
Category : Pets
Languages : en
Pages : 194
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Book Description
A big, inside look at the shocking lack of regulation within the pet food industry, and how readers can dramatically improve the quality of their dogs’ lives through diet. What's really going into commercial dog food? The answer is horrifying. Big Kibble is big business: $75 billion globally. A handful of multi-national corporations dominate the industry and together own as many as 80% of all brands. This comes as a surprise to most people, but what’s even more shocking is how lax the regulations and guidelines are around these products. The guidelines—or lack thereof—for pet food allow producers to include ever-cheaper ingredients, and create ever-larger earnings. For example, “legal” ingredients in kibble include poultry feces, saw dust, expired food, and diseased meat, among other horrors. Many vets still don’t know that kibble is not the best food for dogs because Big Kibble funds the nutrition research. So far, these corporations have been able to cut corners and still market and promote feed-grade food as if it were healthful and beneficial—until now. Just as you are what you eat, so is your dog. Once you stop feeding your dog the junk that’s in kibble or cans, you have taken the first steps to improving your dog’s health, behavior and happiness. You know the unsavory side of Big Tobacco and Big Pharma. Now Shawn Buckley, Dr. Oscar Chavez, and Wendy Paris explain all you need to know about unsavory Big Kibble—and offer a brighter path forward for you and your pet.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 194843623X
Category : Soybean products
Languages : en
Pages : 1005
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Book Description
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographic index. 189 photographs and illustrations, many in color. Free of charge in digital PDF format on Google Books.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436248
Category : Soybean
Languages : en
Pages : 501
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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 91 photographs and illustrations - many in color. Free of charge in digital PDF format on Google Books.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914861
Category : Lecithin
Languages : en
Pages : 954
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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 292 photographs and illustrations. Free of charge in digital PDF format on Google Books.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436191
Category : Soy proteins
Languages : en
Pages : 119
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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 25 photographs and illustrations. Free of charge in digital PDF format on Google Books.
Author: Malcolm J. W. Povey
Publisher: Springer Science & Business Media
ISBN: 9780751404296
Category : Business & Economics
Languages : en
Pages : 300
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Book Description
This book addresses the future development of ultrasound in food processing, covering both High Power (material altering) and Low Power (non-destructive testing) applications. Leading work is presented for a non-expert audience, so that people in industry and academia can make informed decisions about future research and the adoption of ultrasound techniques. It will be of particular interest to food manufacturing personnel responsible for process development, engineering and research. It will be invaluable for scientists and technologists involved in active ultrasound research and instrument manufacture.
Author: Michael Moss
Publisher: Signal
ISBN: 0771057091
Category : Business & Economics
Languages : en
Pages : 461
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Book Description
From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."
