Author: Kathryn L. LiptonPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 28
Book Description
The Food and Fiber System
Author: Kathryn L. LiptonPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 28
Book Description
The Food and Fiber System
Author: United States. Department of Agriculture. Economic Research ServicePublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 58
Book Description
Pp. iii.
Technical Papers: The United States food and fiber system in a changing world environment, by H. B. Arthur, R. A. Goldberg, and K. M. Bird
Author: United States. National Advisory Commission on Food and FiberPublisher:
ISBN:
Category : Agriculture and state
Languages : en
Pages : 96
Book Description
The United States Food and Fiber System in a Changing World Environment
Author: Henry B. ArthurPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 96
Book Description
Technical Papers: The United States food and fiber system in a changing world environment
Author: United States. National Advisory Commission on Food and FiberPublisher:
ISBN:
Category : Agriculture and state
Languages : en
Pages : 100
Book Description
The Food and Fiber System
Author: Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 47
Book Description
Science and Technology of Fibers in Food Systems
Author: Jorge Welti-ChanesPublisher: Springer Nature
ISBN: 3030386546
Category : Technology & Engineering
Languages : en
Pages : 464
Book Description
This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes. Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases.
The Food And Fiber System, Contributing To The U.S. And World Economics ... An Economic Research Service Report ... Agriculture Information Bulletin Number 742 ... U.S. Department Of Agriculture
Author: United States. Department of AgriculturePublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
The Food and Fiber System
Author: Kathryn L. LiptonPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 18
Book Description
Teaching the Economics of the Food and Fiber System
Author: Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages :
Book Description
