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Author: Hans Rosling
Publisher:
ISBN:
Category : Cassava
Languages : en
Pages : 48
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Book Description
Author: Hans Rosling
Publisher:
ISBN:
Category : Cassava
Languages : en
Pages : 48
Get Book Here
Book Description
Author: H. Rosling
Publisher:
ISBN:
Category :
Languages : en
Pages : 41
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Book Description
The nature of cassava toxicity; Determinants for cyanide exponsure; Methods for estimation of cyanide exposure; Analysis of cassava products; Analysis of cyanide exposure in humans; Diseases related to cyanide exponsure; Actue cyanide intoxication; Endemic goitre; Neurological disorders; Tropical diabetes; Congenital malformations; Cassava toxicity and food security programmes; Misconceptions.
Author: Barry Nestel
Publisher:
ISBN:
Category : Cassava
Languages : en
Pages : 184
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Book Description
Foreword; Workshop participants; Current utilization and future potential for cassava; Cassava as food: toxicity and technology; Cyanide toxicity and cassava research at the international institute of tropical agriculture ibadan; The cyanogenic character of cassava (Manihot esculenta); The genetics of cyanogenesis.
Author: International Institute of Tropical Agriculture
Publisher: IITA
ISBN:
Category :
Languages : en
Pages : 36
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Book Description
Author: Francis P. Molinari
Publisher: Nova Science Publishers
ISBN: 9781633210318
Category : Cassava
Languages : en
Pages : 0
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Book Description
Cassava is the most important of the root crops in the tropics and ranks fourth after rice, sugarcane and maize as a source of calorie for human needs. Since its introduction into Africa in the 16th century, cassava has spread throughout sub-Saharan Africa to become one of the dominant starchy staples in the diet of the people. Cassava is a major staple for about half of the Nigerian population and nearly 50 million tonnes of fresh cassava is produced annually in the country. This quantity is enough to meet the calorie requirement of 50 million people at about 200 calories per day. Cassava is important not just as a subsistence or food security crop, but also as a main source of cash income for producing households. Its production and processing provide employment and income for the rural poor, especially women and children. This book discusses the environmental impact cassava may have; the functional and nutritional characterization of cassava flour; cassava bread; other food products developed from using cassava roots and its derivatives; and cassava varieties and their breeding status.
Author: Kees Van der Heijden
Publisher: Routledge
ISBN: 1351437410
Category : Technology & Engineering
Languages : en
Pages : 1168
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Book Description
Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition. Designed to be a reference that bridges the gaps between science, regulation and control of food safety. While this might have been a rather ambitious aim, in putting together this book, the editors have certainly succeeded in gathering a group of experts from industry, government agencies, academia, consumer groups and the media whose knowledge and expertise reflect the complex and multisectoral/multidisciplinary nature of food safety." ---Food Science and Technology
Author: International Development Research Centre (Canada)
Publisher:
ISBN:
Category : Cassava
Languages : en
Pages : 156
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Book Description
Author: Andri Frediansyah
Publisher: BoD – Books on Demand
ISBN: 183768703X
Category : Technology & Engineering
Languages : en
Pages : 199
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Book Description
Author: Viduranga Waisundara
Publisher: BoD – Books on Demand
ISBN: 9535137409
Category : Science
Languages : en
Pages : 318
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Book Description
Cassava is a staple food for many nations owing to its resilience for growth under various climatic conditions. It is a good source of carbohydrates and is the third largest source of food carbohydrates in the tropics, after rice and maize. This book focuses on the morphological traits and nutritive properties of cassava and its production processes, postharvest techniques and diseases that affect the growth of the crop. Given its extensive usage and market value, it is one of the agricultural produces for which many biotechnological interventions have been applied for ascertaining food security. It is hoped that readers will gain knowledge on cassava as well as use some of the techniques mentioned herein for improvement of the production of the crop.
Author: André Gordon
Publisher: Academic Press
ISBN: 0128142723
Category : Medical
Languages : en
Pages : 440
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Book Description
Food Safety and Quality Systems in Developing Countries: Volume III: Technical and Market Considerations is a practical resource for companies seeking to supply food products from developing countries to developed country markets or to transnational business located in developing countries. It explores practical approaches to complying with food safety and quality systems requirements, backed by the science-based approaches used in the major markets applied in a developing country context. It explores the topic from the perspective of agribusiness value chains and includes deconstructions of regulatory and market channel-specific technical requirements in North America, Europe, and other major markets. Volume III builds on the platforms laid by the previous two volumes, providing guidance from industry-leading experts on addressing regulatory and market-specific microbiological, chemical, packaging and labelling, supply chain, and systems-related food safety and quality compliance requirements. This book addresses technical and market-determined standards that value chain participants in developing countries face supplying developed country markets or transnational firms, including hotels, major multiples, and quick serve restaurant brands. Provides detailed, scientific, and technical information to assist food safety and marketing professionals operating in the global market Helps farmers, processors, exporters, food scientists and technologists, regulators, students, and other stakeholders in the global food industry understand and apply tailored technical and scientific information to their food industry sector Uses specific real-world examples of systems implementation, supported by case studies and the required scientific and marketing inputs in a range of product categories including fruits and vegetables, sauces and spices, beverages, produce staples, dairy products, seafood, and others
