Sourcebook on African Food Technology PDF Download
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Author:
Publisher:
ISBN:
Category : Agricultural implements
Languages : en
Pages : 246
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Book Description
Author:
Publisher:
ISBN:
Category : Agricultural implements
Languages : en
Pages : 246
Get Book Here
Book Description
Author: Henry B. Heath
Publisher: Springer Science & Business Media
ISBN: 9780870553707
Category : Technology & Engineering
Languages : en
Pages : 896
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Book Description
Abstract: Basic information is provided for food technologists, flavor chemists, and other food-related professionals, covering major flavor-allied topics; these include: the flavor industry; the flavor chemist; flavor research; flavor chemistry; food colorants; flavor manufacturing methods; application of flavor quality assurance; flavor legislation in the US and abroad; worldwide labeling regulations; and toxicology and consumer safety. Available data are provided on: natural flavoring materials (e.g., alliaceous and fruit flavors, herbs, spices, essential oils); 325 plant materials, principal essential oils, and organic chemicals used in flavorings; synthetic flavors; aromatics; GRAS flavorings; and 350 flavor formulations. A bibliography on flavoring materials which occur naturally or as a result of processing is included. The legalized exemption of certain food additives (including flavoring additives) from US tolerance requirements is highlighted separately. Over 3000 literaturereferences are provided throughout the material. (wz).
Author: Adebusuyi Isaac Adeniran
Publisher: Cambridge Scholars Publishing
ISBN: 1527547493
Category : Business & Economics
Languages : en
Pages : 189
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Book Description
This volume provides apt and timely insights into how a globalizing African society could use the array of opportunities that various applications of ICT offer to supply much-needed food sustainability for the people of Africa. Looking at the entire agricultural value chain, the book presents a viable empirical framework for engaging with ICT in processes of food production and distribution, especially for rural low-scale agriculturists. It also depicts how the platform of ICT could play a central role in making the larger continental-goal of sustainable food security a realistic projection. In addition, the text considers how different regional dynamics could either enable or disable the efficient deployment of ICTs in the process of agricultural production in Africa, and highlights the relative progress that has been recorded in some parts of Africa in respect to the use of various ICT platforms in processes of agricultural production and distribution. The book will be particularly useful for students, researchers, teachers and policy makers working in the intersection between technology and food security.
Author: Gary Reineccius
Publisher: Springer Science & Business Media
ISBN: 9780834213074
Category : Business & Economics
Languages : en
Pages : 952
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Book Description
Covers all aspects of the flavor industry. Discusses mechanisms of flavor formation in plants and animal tissues; means of manufacturing flavors, including the handling and extraction of plant materials, liquid flavors, the creation of emulsions and dry flavorings; quality control, sensory analysis, sensory/instrumental correlations; safety of flavorings and legal considerations in the flavor industry. Features updated and expanded information on the role of the flavorist, uses of biotechnology for the production of flavoring material, essential oils, plant materials, and volatile and nonvolatile chemicals used in flavors, and a comprehensive list of flavoring ingredients and their legal status.
Author: Coulson, Andrew
Publisher: Mkuki na Nyota Publishers
ISBN: 9987083560
Category : Technology & Engineering
Languages : en
Pages : 294
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Book Description
African agriculture faces major challenges with growing population pressure and the impact of climate change. Until now food production overall has broadly kept pace with demand. To maintain this impressive achievement, production from the land needs to be intensified, soil fertility must be enhanced, forests and water resources must be conserved, and land use practices must be sustainable over the long term. This book shows what needs to be done, and points to how best to achieve this. The book starts with a brief guide to what plants and animals need to grow well, how farmers currently use the land, and the research that is being conducted on new agricultural technologies. A comparison is made of productivity on small and large farms, which demonstrates that, contrary to some suggestions, small farmers, properly serviced, can be as productive or even more productive than larger farms. Subsequent chapters discuss issues of land tenure, pastoralism, training, the importance of women farmers, access to finance, markets, value chains, and contract farming as a partnership between small-scale producers, processors and traders in agricultural products. The final section of the book discusses whether a new “green revolution” is feasible or desirable for Africa. The potential risks and benefits of dependence on purchased agrochemicals, genetically modified varieties, and multinational seed and chemical companies are examined. A series of twelve broad policy proposals for achieving a sustainable agriculture sector is presented for consideration. Fifteen case studies illustrate the issues discussed in the book. Most of the examples are from East Africa, particularly Tanzania, but the principles addressed are relevant across the African continent. Each chapter of the book includes references and suggestions for further reading, most of them freely available to anyone with internet access. A set of essay questions exploring the issues covered in each chapter is included, to provide practical help for students of agriculture and their teachers.
Author: Dorothea J. Klimis-Zacas
Publisher: McGraw-Hill/Dushkin
ISBN: 9780073112206
Category : Health & Fitness
Languages : en
Pages : 212
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Book Description
This annually updated reader is a compilation of current magazine, newspaper, and journal articles. Annual Editions titles are supported with study tools and links to related websites at our student website.
Author: Dorothy Klimis-Zacas
Publisher: Dushkin/McGraw-Hill
ISBN: 9780073515434
Category : Health & Fitness
Languages : en
Pages : 244
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Book Description
This eighteenth edition of Annual Editions: Nutrition provides convenient, inexpensive access to current articles selected from the best of the public press. Organizational features include: an annotated listing of selected World Wide Web sites; an annotated table of contents; a topic guide; a general introduction; brief overviews for each section; a topical index; and an instructor's resource guide with testing materials. Using Annual Editions in the Classroom is offered as a practical guide for instructors. Annual Editions titles are supported by our student website.
Author: Dorothy Klimis-Zacas
Publisher: McGraw-Hill/Dushkin
ISBN: 9780073515472
Category : Medical
Languages : en
Pages : 228
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Book Description
This Twentieth Edition of ANNUAL EDITIONS: NUTRITION provides convenient, inexpensive access to current articles selected from the best of the public press. Organizational features include: an annotated listing of selected World Wide Web sites; an annotated table of contents; a topic guide; a general introduction; brief overviews for each section; a topical index; and an instructor’s resource guide with testing materials. USING ANNUAL EDITIONS IN THE CLASSROOM, ISBN 0073343900, is offered as a practical guide for instructors. ANNUAL EDITIONS titles are supported by our student website, www.mhcls.com/online.
Author: William Shurtleff, Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 192891425X
Category : Cooking
Languages : en
Pages : 731
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Book Description
This book won the prestigious Oberly Award for the best bibliography in the agricultural or natural sciences in 2009 It contains 2,336 references. Begins with a chronology of soy in Africa from 1857 to 2009. This is a book about the history of soybeans and soyfoods in Africa, Algeria, Angola, Benin, Botswana, Burkina Faso, Burundi, Cameroon, Cape Verde, Central African Republic, Chad, Comoro Islands, Comoros, Congo Republic, Congo, Democratic Republic of (DRC), Democratic Republic of the Congo (DRC), Cote d'Ivoire, Ivory Coast, Djibouti, Egypt, Equatorial Guinea, Eritrea, Ethiopia, Gabon, Gambia, Ghana, Guinea-Bissau, Guinea, Kenya, Lesotho, Liberia, Libya, Madagascar, Malawi, Mali, Mauritania, Mauritius, Morocco, Mozambique, Namibia, Nigeria, Niger, Reunion, Rhodesia, Rwanda, Senegal, Seychelles, Sierra Leone, Somalia, South Africa, Sao Tome and Principe, Sudan, Swaziland, Tanzania, Togo, Tunisia, Uganda, Zaire, Zambia, and Zimbabwe. Contains a full-page color map of soy in Africa, plus 25 historical illustrations and photos, many color.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436078
Category : Soybean
Languages : en
Pages : 1223
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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. 113 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books
