Food Processing
$135.00
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods. Some food processing methods play important roles in reducing food waste and improving food preservation, thus reducing the total environmental impact of agriculture and improving food security. Primary food processing is necessary to make most foods edible, and secondary food processing turns the ingredients into familiar foods, such as bread.
Food Processing
$135.00
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods. Some food processing methods play important roles in reducing food waste and improving food preservation, thus reducing the total environmental impact of agriculture and improving food security. Primary food processing is necessary to make most foods edible, and secondary food processing turns the ingredients into familiar foods, such as bread.
Greek and Italian Food Products
$135.00
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviors that satisfy the needs of their unique metabolisms, often evolving to fill a specific ecological niche within specific geographical contexts. This book explores the zero-waste concept in the thriving biobased sector, proposing technologies and procedures to meet sustainable development goals.
Greek and Italian Food Products
$135.00
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviors that satisfy the needs of their unique metabolisms, often evolving to fill a specific ecological niche within specific geographical contexts. This book explores the zero-waste concept in the thriving biobased sector, proposing technologies and procedures to meet sustainable development goals.
Lipids: Biochemistry, Biotechnology and Health
$135.00
Fats and lipids are essential components of the homeostatic function of the human body. Lipids contribute to some of the body’s most vital processes. Lipids are fatty, waxy, or oily compounds that are soluble in organic solvents and insoluble in polar solvents such as water. Lipids include Fats and oils (triglycerides); Phospholipids; Waxes; and Steroids. The book has been modified from Lipid Biochemistry to Lipids to acknowledge the coming together of biological and medical sciences, the increasingly blurred boundaries between them, and the growing importance of lipids in diverse aspects of science and technology. The principal aims of this new book- to inform students and researchers about lipids, to assist teachers, and encourage further research – have not changed since the previous editions.
Lipids: Biochemistry, Biotechnology and Health
$135.00
Fats and lipids are essential components of the homeostatic function of the human body. Lipids contribute to some of the body’s most vital processes. Lipids are fatty, waxy, or oily compounds that are soluble in organic solvents and insoluble in polar solvents such as water. Lipids include Fats and oils (triglycerides); Phospholipids; Waxes; and Steroids. The book has been modified from Lipid Biochemistry to Lipids to acknowledge the coming together of biological and medical sciences, the increasingly blurred boundaries between them, and the growing importance of lipids in diverse aspects of science and technology. The principal aims of this new book- to inform students and researchers about lipids, to assist teachers, and encourage further research – have not changed since the previous editions.