Merkmale, Anbau und Verwendung winterharter Hedera-Arten und -Sorten PDF Download
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Author: Garry Gruber
Publisher:
ISBN:
Category : Araliaceae
Languages : en
Pages : 234
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Book Description
Author: Garry Gruber
Publisher:
ISBN:
Category : Araliaceae
Languages : en
Pages : 234
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Book Description
Author:
Publisher:
ISBN:
Category : Araliaceae
Languages : en
Pages : 294
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Book Description
Author:
Publisher:
ISBN:
Category : Botany
Languages : en
Pages : 542
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Book Description
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 2432
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Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251059241
Category : Business & Economics
Languages : en
Pages : 52
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Book Description
Biological diversity is the variety of life on Earth, from the simplest micro-organisms to complex ecosystems such as the rainforests of the Amazon. Biodiversity is important for nutrition and health, and can help to combat micronutrient deficiencies and other forms of malnutrition. Nutrition indicators need to be developed to address the three dimensions of biodiversity - ecosystems, the species they contain and the genetic diversity within species. The indicators will measure the food composition and consumption of cultivars, varieties, breeds and subspecies of commonly consumed foods. This first booklet on nutrition indicator for biodiversity is related to food composition. It reports on progress regarding food composition for biodiversity and will help us value and preserve our planet's existing biodiversity within well-managed ecosystems, with their many sources of nutritionally-rich foods.
Author: Shirley Hibberd
Publisher: Forgotten Books
ISBN: 9780484002899
Category : Gardening
Languages : en
Pages : 138
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Book Description
Excerpt from The Ivy, a Monograph: Comprising the History, Uses, Characteristics, and Affinities of the Plant, and a Descriptive List of All the Garden Ivies in Cultivation It is proper, in these prefatory Observations, to indicate to what extent the author is indebted to other than his own labours and resources. As to the collection then; many of the varieties have been obtained from gardens again and again, but usually under different names, and those names too Often SO utterly unsuitable as to convey false impressions of the plants they were applied to. Others have been Obtained direct from woods and ruins, where nature had produced and planted them in her own way; and others, again, have been raised in the author's garden, and represent the capabilities of the ivy for variation as the result Of crossing. AS to the names, there was but one course possible - so it seemed, at least - and that was, to abolish them without hesitation in every case in which they had a cumbrous form, or were misleading, or were other than descriptive. The result is, that only some half-dozen of the original garden names remain, and the whole of the names in the enumeration now presented, are framed upon a system the two principal requirements of which are, that they must be as simple as possible, and in every case indicative of the most striking characteristics of the plants to which they are applied. The rude handling to which the names heretofore recognised have been subjected, will, perhaps, arouse a shadow of indignation; but the reader who is familiar with the incongruities and absurdities of botanical nomenclature, and especially the more strictly horticultural branch of it, will only need to glance through the following pages to be convinced that in a work of this kind a new and systematic nomenclature was actually needed to save it from the guilt of making confusion worse confounded. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: William Jackson Bean
Publisher:
ISBN:
Category : Botany
Languages : en
Pages :
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Author: William Jackson Bean
Publisher:
ISBN:
Category : Botanical gardens
Languages : en
Pages : 432
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Book Description
Author: Nicolas Bordenave
Publisher: John Wiley & Sons
ISBN: 1118733290
Category : Technology & Engineering
Languages : en
Pages : 335
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Book Description
A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation. With contributions from the world’s foremost experts in the field, this book brings readers up to speed on the state-of-the-art in in vitro modeling, from its physiological bases to its conception, current uses, and future developments. Food functionality is a broad concept encompassing nutritional and health functionality, food safety and toxicology, as well as a broad range of visual and organoleptic properties of food. In vitro techniques bridge the gap between standard analytical techniques, including chemical and biochemical approaches and in vivo human testing, which remains the ultimate translational goal for evaluation of the functionality of food. Although it is a well- established field, in vitro food testing continues to evolve toward ever more accurate predictions of in vivo properties and outcomes. Both ethical and highly economical, these approaches allow for detailed mechanistic insights into food functionalities and, therefore, a better understanding of the interactions of food and human physiology. Reviews the core concepts of food functionality and functionality evaluation methodologies Provides an overview of the physiology of the gastrointestinal tract, including host-microbial interactions within it Delves into the physiology of sensory perception of food, taste and texture as they relate to in vitro modeling Explores the challenges of linking in vitro analysis of taste, aroma and flavor to their actual perception Addresses in vitro models of the digestion and absorption of macronutrients, micronutrients, and phytonutrients Describes in vitro evaluations of toxicants, allergens and other specific food hazards Functional Foods and Beverages is an indispensable working resource for food scientists as well as researchers working in government facilities dedicated to tracking food safety.
