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Author: V. Prakash
Publisher: Academic Press
ISBN: 012800620X
Category : Technology & Engineering
Languages : en
Pages : 538
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Book Description
Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. - Addresses the need for balance in safety regulation and retaining traditional food options - Includes case studies from around the world to provide practical insight and guidance - Presents suggestions for developing appropriate global safety standards
Author: V. Prakash
Publisher: Academic Press
ISBN: 012800620X
Category : Technology & Engineering
Languages : en
Pages : 538
Get Book Here
Book Description
Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. - Addresses the need for balance in safety regulation and retaining traditional food options - Includes case studies from around the world to provide practical insight and guidance - Presents suggestions for developing appropriate global safety standards
Author:
Publisher: Bib. Orton IICA / CATIE
ISBN:
Category :
Languages : en
Pages : 442
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Book Description
Author: Ana Lucia Barretto Penna
Publisher: CRC Press
ISBN: 1498738125
Category : Science
Languages : en
Pages : 339
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Book Description
Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book.
Author: United States. Department of State. Central Translating Office
Publisher:
ISBN:
Category : America
Languages : en
Pages : 8
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Book Description
Author: Richard S. Beaser
Publisher: Atria Books
ISBN: 9780684823874
Category : Health & Fitness
Languages : en
Pages : 356
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Book Description
Mientras que más de catorce millones de norteamericaños sufren de diabetes, la proporción se incrementa de manera considerable entre la población hispana, ya que los hispaños tienen dos veces mayor propensión de desarrollar esta enfermedad que otros grupos. Las estadísticas señalan que al llegar a los cuarenta y cinco años de edad, uno de cada diez hispaños estará enfermo de diabetes. Después de los cuarenta y cinco años, uno de cada cuatro hispaños habrá sido diagnosticado con este padecimiento. La diabetes es un padecimiento complicado que amenaza la vida misma, pero hoy en día los diabeticos pueden reducir sus riesgos y llegar a tener una vida más duradera, feliz, y productiva si cuentan con un plan para el manejo y control de su tratamiento. El Manual Joslin para la Diabetes, elaborado por el famoso Centro Joslin para la Diabetes, es el libro más adecuado para la atención personal, indispensable para todos aquellos que padecen esta enfermedad. El Centro Joslin para la Diabetes es considerado cómo el instituto de investigación y clínica más importante del mundo en el estudio y el tratamiento de este mal, lo que hace al Manual Joslin para la Diabetes el libro más actual en la materia. Escrito bajo la dirección del doctor Richard Beaser, en colaboración con Joan Hill y un equipo de expertos, en este libro se presentan todos los aspectos esenciales para que los propios pacientes sean quienes controlen su enfermedad. Se trata de un libro práctico, actualizado, y accesible, escrito en un lenguaje claro y sencillo. Se apoya en gráficas y cuadros sobre que, cómo y cuándo comer; cómo verificar el contenido de los azúcares en la sangre; cómo administrar insulina y medicamentos por vía oral; cómo controlar las alzas y bajas de azúcar; y cómo y cuándo hacer ejercicio.
Author: Patricia Álvarez Holgado
Publisher: Lulu.com
ISBN: 129116040X
Category : Science
Languages : es
Pages : 68
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Book Description
Debemos considerar la leche materna como el alimento más completo y de elección primera para el bebé durante sus primeros meses d vida. Cuando la lactancia natural no es posible, lo cual suele deberse a motivos frecuentemente multifactoriales, entra en juego la lactancia artificial. En esta guía explicamos a los profesionales de la salud como hacer recomendaciones en cuanto a lactancia artificial, destete y alimentación complementaria en el bebé.
Author: Jorge A. Santana
Publisher:
ISBN:
Category : Foreign Language Study
Languages : en
Pages : 232
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Book Description
Author: Khalid Javed
Publisher: BoD – Books on Demand
ISBN: 1789857295
Category : Business & Economics
Languages : en
Pages : 204
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Book Description
Milk is considered as a complete diet for an infant and contains essential nutrients for the development of young mammals. The substances in milk provide energy and antibodies that help protect against infection. Most farmers are paid for the quality and composition of their milk. Whole milk, once approved for use, is pumped into storage silos where it undergoes pasteurization, homogenization, separation, and further processing. Milk is a highly perishable commodity because it is an excellent medium for the growth of microorganisms - particularly bacterial pathogens - that can cause spoilage as well as diseases in consumers. Milk processing allows the preservation of milk for days, weeks, or months and helps to reduce food-borne illness.
Author: P. Sutmoller
Publisher: OIE
ISBN:
Category : Animal health
Languages : en
Pages : 300
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Book Description
Author: J. L. Tenembaum
Publisher:
ISBN:
Category : Agriculture, Cooperative
Languages : es
Pages : 176
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Book Description
