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Author: Zhongli Pan
Publisher: Academic Press
ISBN: 0128141395
Category : Business & Economics
Languages : en
Pages : 452
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Book Description
Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike. Provides production-through-processing coverage of key agricultural crops for a thorough understanding and translational inspiration Describes and discusses major by-product sources, including physical and chemical biomass characterizations and associated variability in detail Highlights conversions accomplished through physical, biological, chemical, or thermal methods and demonstrates examples of those technologies
Author: Zhongli Pan
Publisher: Academic Press
ISBN: 0128141395
Category : Business & Economics
Languages : en
Pages : 452
Get Book Here
Book Description
Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike. Provides production-through-processing coverage of key agricultural crops for a thorough understanding and translational inspiration Describes and discusses major by-product sources, including physical and chemical biomass characterizations and associated variability in detail Highlights conversions accomplished through physical, biological, chemical, or thermal methods and demonstrates examples of those technologies
Author: Jack Challem
Publisher: McGraw-Hill Education
ISBN: 9780879837273
Category : Health & Fitness
Languages : en
Pages : 0
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Book Description
Explains all the benefits of eating this natural, healthy product.
Author: Hany El-Shemy
Publisher:
ISBN: 9789535151715
Category :
Languages : en
Pages : 514
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Book Description
Worldwide, soybean seed proteins represent a major source of amino acids for human and animal nutrition. Soybean seeds are an important and economical source of protein in the diet of many developed and developing countries. Soy is a complete protein, and soy-foods are rich in vitamins and minerals. Soybean protein provides all the essential amino acids in the amounts needed for human health. Recent research suggests that soy may also lower risk of prostate, colon and breast cancers as well as osteoporosis and other bone health problems, and alleviate hot flashes associated with menopause. This volume is expected to be useful for student, researchers and public who are interested in soybean.
Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914411
Category : Fermented soyfoods
Languages : vi
Pages : 398
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Book Description
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 194843637X
Category : Reference
Languages : en
Pages : 2373
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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. 363 photographs and illustrations - many in color. Free of charge in digital PDF format.
Author: Catherine Shanahan, M.D.
Publisher: Macmillan
ISBN: 1250113822
Category : Health & Fitness
Languages : en
Pages : 512
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Book Description
"Shanahan examined diets around the world known to help people live longer, healthier lives--diets like the Mediterranean, Okinawa, and 'Blue Zone'--and identified the four common nutritional habits, developed over millennia, that unfailingly produce strong, healthy, intelligent children, and active, vital elders, generation after generation. Dr. Cate shows how all calories are not created equal; food is information that directs our cellular growth. Our family history does not determine our destiny: what you eat and how you live can alter your DNA in ways that affect your health and the health of your future children. She offers a prescriptive plan for how anyone can begin eating The Human Diet."--
Author: David, Wahyudi
Publisher: kassel university press GmbH
ISBN: 3737602867
Category : Cooking, Southeast Asian
Languages : en
Pages : 124
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Book Description
This book represents a unique collection of food studies from the perspective of both social and food science. This book describes the current situation of food cultures in Southeast Asia and consists of six chapters which explain the cases of Thailand and Indonesia. The selected case studies are illustrative of ten scholars from various disciplines and nationalities. The multidisciplinary approaches help readers understand how the food culture in Southeast Asia changes and show the domi- nant factors driving those changes. This book is suitable for students who are interested in food culture, general readers, and foodies. By reading this book, readers will realize the connection between social science and food science and find interesting insights from both perspectives. In many cases, this book describes ways of eating and traditional food cultures that have already begun to disappear or have been transformed into “modernity”. To understand how and why this occurs enables researches to react and do something for the future of food tradition and nutrition.
Author: Kaayla T. Daniel
Publisher:
ISBN: 9780967089751
Category : Health & Fitness
Languages : en
Pages : 0
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Book Description
This book is a gauntlet thrown at the feet of the soy industry, whose reputation often seems based as much on self-promotion as science.
Author: Mian N. Riaz
Publisher: CRC Press
ISBN: 1420037951
Category : Technology & Engineering
Languages : en
Pages : 302
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Book Description
Soy is prized by the food industry for both its versatility and the major role it plays in food functionality. However, only a limited amount of information is available explaining soy's full potential in food applicability. Soy Applications in Food provides insight into the different types of soy ingredients available for consumption and details t
Author: Keshun Liu
Publisher: AOCS Publishing
ISBN: 9781893997332
Category : Technology & Engineering
Languages : en
Pages : 331
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Book Description
Providing authoritative information, Soybeans as Functional Foods and Ingredients covers soybean chemistry, health benefits, research, and product development. Readers can find answers to key questions such as: What are the nutrients and phytochemicals in soybeans? How can soybeans be utilized as food and as food ingredients so that general populations can reap the health benefits of soy? How can processing and breeding technology help expand soybean food and utilization? The editor's ability to integrate soy food processing and soy ingredient application into the discussion of the various health benefits of soy products sets this book a part from the competition.
