Everything Edamame Biology Production Nutrition Sensory And Economics PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Everything Edamame Biology Production Nutrition Sensory And Economics PDF full book. Access full book title Everything Edamame Biology Production Nutrition Sensory And Economics.
Author | : Bo Zhang |
Publisher | : Frontiers Media SA |
Total Pages | : 142 |
Release | : 2022-08-31 |
Genre | : Science |
ISBN | : 2889768805 |
Download Everything Edamame: Biology, Production, Nutrition, Sensory and Economics Book in PDF, ePub and Kindle
Author | : Olga Martin-Belloso |
Publisher | : CRC Press |
Total Pages | : 424 |
Release | : 2010-10-21 |
Genre | : Technology & Engineering |
ISBN | : 1420071238 |
Download Advances in Fresh-Cut Fruits and Vegetables Processing Book in PDF, ePub and Kindle
Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping n
Author | : William Shurtleff |
Publisher | : Soyinfo Center |
Total Pages | : 764 |
Release | : 2009 |
Genre | : Cooking |
ISBN | : 9781928914242 |
Download History of Edamame, Green Vegetable Soybeans, and Vegetable-Type Soybeans (1275-2009): Extensively Annotated Bibliography and Sourcebook Book in PDF, ePub and Kindle
Author | : Jameel M. Al-Khayri |
Publisher | : Springer Nature |
Total Pages | : 522 |
Release | : 2019-10-08 |
Genre | : Technology & Engineering |
ISBN | : 3030234002 |
Download Advances in Plant Breeding Strategies: Legumes Book in PDF, ePub and Kindle
This book examines the development of innovative modern methodologies towards augmenting conventional plant breeding, in individual crops, for the production of new crop varieties under the increasingly limiting environmental and cultivation factors to achieve sustainable agricultural production, enhanced food security, in addition to providing raw materials for innovative industrial products and pharmaceuticals. This is Vol 7, subtitled Legumes, focuses on advances in breeding strategies using both traditional and modern approaches for the improvement of individual legume crops. Included in this volume are Adzuki bean, Black gram, Chickpea Cluster bean, Common bean, Cowpea, Faba bean, Hyacinth bean, Lentil, Mung bean, Pigeonpea and Soybean. This volume is contributed by 57 internationally reputable scientists from 9 countries. Each chapter comprehensively reviews the modern literature on the subject and reflects the authors own experience.
Author | : Harry T. Lawless |
Publisher | : Springer Science & Business Media |
Total Pages | : 603 |
Release | : 2010-09-27 |
Genre | : Technology & Engineering |
ISBN | : 1441964886 |
Download Sensory Evaluation of Food Book in PDF, ePub and Kindle
The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.
Author | : Liana Claudia Salanta |
Publisher | : BoD – Books on Demand |
Total Pages | : 180 |
Release | : 2020-04-01 |
Genre | : Health & Fitness |
ISBN | : 1789859336 |
Download The Health Benefits of Foods Book in PDF, ePub and Kindle
The global market of foods with health claims remains highly dynamic and is predicted to expand even further. Consumers have become increasingly aware of the importance of consuming healthy foods in order to have a well-balanced diet and this has increased the demand for foods with health benefits. On the other hand, the food sector companies are trying to meet the new consumers' expectations while designing a variety of novel, enhanced products. Thus, understanding the potential uses of bioactive compounds in food products, the wide range of therapeutic effects, and the possible mechanisms of action is essential for developing healthier products. Covering important aspects of valuable food molecules, this book revises the current knowledge, providing scientifically demonstrated information about the benefits and uses of functional food components, their applications, and the future challenges in nutrition and diet.
Author | : Kimberly Mueller |
Publisher | : Human Kinetics |
Total Pages | : 304 |
Release | : 2013 |
Genre | : Health & Fitness |
ISBN | : 0736093699 |
Download The Athlete's Guide to Sports Supplements Book in PDF, ePub and Kindle
The Athlete's Guide to Sports Supplements is for athletes, coaches, and trainers seeking information on safe and legal performance-focused supplements. Listed alphabetically, each of the 120 supplements has a detailed description of what it is and how it works, facts on performance benefits, current research, recommended dosages, and health concerns.
Author | : Mohammed Kuddus |
Publisher | : Springer |
Total Pages | : 419 |
Release | : 2018-11-19 |
Genre | : Medical |
ISBN | : 9811319332 |
Download Enzymes in Food Technology Book in PDF, ePub and Kindle
The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.
Author | : Louis S. Premkumar |
Publisher | : Xlibris Corporation |
Total Pages | : 247 |
Release | : 2014-03-25 |
Genre | : Health & Fitness |
ISBN | : 1493150022 |
Download Fascinating Facts About Phytonutrients in Spices and Healthy Food Book in PDF, ePub and Kindle
For centuries, there have been claims that healthy food garnished with exotic spices and condiments provides vital nutrients that help ward off diseases, especially preventable diseases such as diabetes and heart disease (hypertension, coronary artery disease) and promote longevity. The purpose of writing this book is to update the public about the health benefits of ingredients (phytochemicals) in spices and healthy food using existing scientific evidence. The ultimate proof of health benefits will be deciphered by the isolation and identification of specific phytochemicals acting on specific receptors in the body exerting their biological effects. The important point being emphasized is that if the physiological effect of an ingredient is glaring, it is considered to elicit a significant response. However, when the effect of an ingredient is significant, yet the effect is not readily perceivable then the usefulness goes unnoticed and can be questioned as a myth. For example, coffee has several ingredients, but only caffeine acting on the adenosine receptors stimulates the central nervous system and promotes wakefulness. Similarly, the specific active ingredient in hot chili pepper, capsaicin, activates a member of a recently identified family of receptors called transient receptor potential (TRP) channels. TRP vanilloid 1 (TRPV1), which is involved in certain modalities of pain, promotes the release of hormones in the gastrointestinal (GI) tract. Although, the bioavailability of the active ingredients is low, it is important to realize that these ingredients can cause significant local effects in the GI tract by preventing cholesterol regeneration by subduing microbiota, inhibiting precancerous growth by promoting calcium influx and stimulating nerve endings to transmit information and to release of gut hormones that are involved in regulating a variety of functions including appetite and satiety.
Author | : Migliore Giuseppina |
Publisher | : Mdpi AG |
Total Pages | : 236 |
Release | : 2021-08-27 |
Genre | : Social Science |
ISBN | : 9783036515533 |
Download Sustainable Food Consumption Practices Book in PDF, ePub and Kindle
In recent years, the increasing consumer concern towards food safety, environmental sustainability and social justice issues have stimulated new consumption practices more oriented towards social, economic and environmental sustainability. These include the growing consumers' preferences towards organic food, local food, and other sustainable foods and beverages consumption, as well as the spread of alternative distribution chains, which emphasize the short-distance transportation of food and the direct relationship between consumers and producers. In addition, these sustainable consumption practices seem also to involve tourist destination choices, rural tourism and gastronomy interest. This Special Issue aims to contribute to the literature on sustainable consumption practices by enriching discussions on consumers experiences and by emphasizing the motivational and demographic factors as well as the cultural and situational factors that guide consumer behaviour towards these practices.