Green Chemistry and Agro-food Industry: Towards a Sustainable Bioeconomy PDF Download
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Author: Stéphanie Baumberger
Publisher: Springer Nature
ISBN: 303154188X
Category :
Languages : en
Pages : 534
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Book Description
Author: Stéphanie Baumberger
Publisher: Springer Nature
ISBN: 303154188X
Category :
Languages : en
Pages : 534
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Book Description
Author: P. S. Johnson
Publisher: Edward Elgar Publishing
ISBN: 9781781956397
Category : Business & Economics
Languages : en
Pages : 454
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Book Description
'This book is to be recommended as a valuable reference source; the self-contained chapters provide well-written and informative introductions to the industries covered and the authors also give helpful guidance to further reading.' - Eleanor J. Morgan, The Economic Journal This important book presents an authoritative, up-to-date examination of a number of major industries in Europe. It offers valuable insights into the nature of industrial activity in Europe, as well as providing comprehensive introductions to a series of key industries, such as defence, construction, tourism and biotechnology.
Author:
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 490
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Book Description
Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 192891439X
Category : Tempeh
Languages : en
Pages : 989
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Book Description
Author: Alain Drouard
Publisher: Routledge
ISBN: 1317031547
Category : Social Science
Languages : en
Pages : 285
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Book Description
The industrialization of food preservation and processing has been a dramatic development across Europe during modern times. This book sets out its story from the beginning of the nineteenth century when preservation of food from one harvest to another was essential to prevent hunger and even famine. Population growth and urbanization depended upon a break out from the ’biological ancien regime’ in which hunger was an ever-present threat. The application of mass production techniques by the food industries was essential to the modernization of Europe. From the mid-nineteenth century the development of food industries followed a marked regional pattern. After an initial growth in north-west Europe, the spread towards south-east Europe was slowed by social, cultural and political constraints. This was notable in the post-Second World War era. The picture of change in this volume is presented by case studies of countries ranging from the United Kingdom in the west to Romania in the east. All illustrate the role of food industries in creating new products that expanded the traditional cereal-based diet of pre-industrial Europe. Industrially preserved and processed foods provided new flavours and appetizing novelties which led to brand names recognized by consumers everywhere. Product marketing and advertising became fundamental to modern food retailing so that Europe’s largest food producers, Danone, Nestlé and Unilever, are numbered amongst the world’s biggest companies.
Author: Michel Petit
Publisher: Intl Food Policy Res Inst
ISBN: 9780896293120
Category : Social Science
Languages : en
Pages : 52
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Book Description
The 1985 price package; Elaboration of the french position in the 1986 reform of the cereal policy regime; Pressures on french wine and spirit exports to the United States.
Author:
Publisher: IICA
ISBN:
Category :
Languages : en
Pages : 54
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Book Description
Author: Chad P. Bown
Publisher: Rowman & Littlefield
ISBN: 0815704186
Category : Political Science
Languages : en
Pages : 301
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Book Description
The World Trade Organization—backbone of today's international commercial relations—requires member countries to self-enforce exporters' access to foreign markets. Its dispute settlement system is the crown jewel of the international trading system, but its benefits still fall disproportionately to wealthy nations. Could the system be doing more on behalf of developing countries? In Self-Enforcing Trade, Chad P. Bown explains why the answer is an emphatic "yes." Bown argues that as poor countries look to the benefits promised by globalization as part of their overall development strategy, they increasingly require access to the WTO dispute settlement process to protect their trading interests. Unfortunately, the practical realities of WTO dispute settlement as it currently stands create a number of hurdles that prevent developing countries from enjoying the trading system's full benefits. This book confronts these challenges. Self-Enforcing Trade examines the WTO's "extended litigation process," highlighting the tangle of international economics, law, and politics that participants must master. He identifies the costs that prevent developing countries from disentangling the self-enforcement process and fully using the WTO system as part of their growth strategies. Bown assesses recent efforts to help developing countries overcome those costs, including the role of the Advisory Centre on WTO Law and development focused NGOs. Bown's proposed Institute for Assessing WTO Commitments tackles the largest remaining obstacle currently limiting developing country engagement in the WTO's selfenforcement process—a problematic lack of information, monitoring, and surveillance.
Author:
Publisher: Odile Jacob
ISBN: 2738172792
Category :
Languages : en
Pages : 262
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Book Description
Author: Gunnar Linden
Publisher: CRC Press
ISBN: 9780849302602
Category : Technology & Engineering
Languages : en
Pages : 396
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Book Description
The food industry has seen a rapid expansion in the manufacture of tailor-made ingredients for use in secondary processing. This new generation of intermediate food products (or IFPs) is transforming the food industry, offering greater flexibility, functionality, and consistency in processing. New Ingredients in Food Processing provides the food industry professional with a guide to the range of intermediate food products, their functionality, methods of manufacture, and applications. The first part of the book examines the development of IFPs, common functional properties, and methods of extraction and purification. It then covers IFPs derived from plants, milk, eggs, meat, and fish. IFPs from by-products such as whey and blood are also discussed. In part two, the book reviews IFPs manufactured from carbohydrates, lipids, amino acids, and natural pigments and aromas. In each case, the authors cover composition and functional properties, methods of manufacture, and applications.
