Fermentati E Germinati
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Fermentati E Germinati
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Author : Manuela Vanni
language : it
Publisher: Giunti Editore
Release Date : 2016-06-10
Fermentati E Germinati written by Manuela Vanni and has been published by Giunti Editore this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-10 with Cooking categories.
Tutto quello che bisogna sapere per preparare cibi fermentati, utilissimi al nostro organismo perché contengono enzimi, antiossidanti, vitamine, microrganismi "buoni" e fibre. Un'occasione per scoprire nuovi cibi, ricchi di sapori antichi, e abbandonare la monotonia della produzione industrializzata.
Recent Advances In The Development And Germination Of Seeds
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Author : R.B. Taylorson
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Recent Advances In The Development And Germination Of Seeds written by R.B. Taylorson and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
These Proceedings are a product of the International Workshop on Seeds held in Williamsburg, Virginia, USA, at the College of William and Mary, during the week of August 6-11, 1989. Sixty-eight participants attended. The location provided a scenic and historical setting for the excellent work presented. Good facilities and amenities also contributed to the success of the meeting. The Proceedings present the substance of the main lectures given at this meeting. In addition, there were 29 brief paper presentations and 30 poster presentations which have been summarized in abstract form in a separate publication. This meeting represents the third such meeting of a diverse group of scientists interested in the behavior of seeds, both in an agricultural sense and as tools for the advancement of more particular s~bject matter. The first meeting was held in Jerusalem, Israel in 1980 and the second in Wageningen, The Netherlands in 1985. A fourth meeting is being planned. The Editor and Organizer wishes to thank not only the contributors to this volume for their efforts but also all the other participants whose combined efforts made this meeting a great success.
Retention Of Bioactives In Food Processing
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Author : Seid Mahdi Jafari
language : en
Publisher: Springer Nature
Release Date : 2022-07-25
Retention Of Bioactives In Food Processing written by Seid Mahdi Jafari and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-07-25 with Technology & Engineering categories.
Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread. This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials. Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.
Cacao Information Bulletin
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Author :
language : en
Publisher: Bib. Orton IICA / CATIE
Release Date :
Cacao Information Bulletin written by and has been published by Bib. Orton IICA / CATIE this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
History Of Whole Dry Soybeans Used As Beans Or Ground Mashed Or Flaked 240 Bce To 2013
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Author : William Shurtleff
language : en
Publisher: Soyinfo Center
Release Date : 2013-07
History Of Whole Dry Soybeans Used As Beans Or Ground Mashed Or Flaked 240 Bce To 2013 written by William Shurtleff and has been published by Soyinfo Center this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07 with Soybean categories.
Seed Development And Germination
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Author : Jaime Kigel
language : en
Publisher: Routledge
Release Date : 2017-11-01
Seed Development And Germination written by Jaime Kigel and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-01 with Science categories.
This text is intended for plant physiologists, molecular biologists, biochemists, biotechnologists, geneticists, horticulturalists, agromnomists and botanists, and upper-level undergraduate and graduate students in these disciplines. It integrates advances in the diverse and rapidly-expanding field of seed science, from ecological and demographic aspects of seed production, dispersal and germination, to the molecular biology of seed development. The book offers a broad, multidisciplinary approach that covers both theoretical and applied knowledge.
Journal Of The Royal Microscopical Society
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Author :
language : en
Publisher:
Release Date : 1895
Journal Of The Royal Microscopical Society written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1895 with categories.
Journal Of The Royal Microscopical Society
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Author : Royal Microscopical Society (Great Britain)
language : en
Publisher:
Release Date : 1895
Journal Of The Royal Microscopical Society written by Royal Microscopical Society (Great Britain) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1895 with Microscopy categories.
Fermentation Processes Engineering In The Food Industry
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Author : Carlos Ricardo Soccol
language : en
Publisher: CRC Press
Release Date : 2013-03-27
Fermentation Processes Engineering In The Food Industry written by Carlos Ricardo Soccol and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-27 with Science categories.
With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of the engineering technology aspects of fermentation processes in diverse food sectors. The book describes the benefits of fermented foods in human health in both dairy and non-dairy products and beverages. It examines applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients. Exploring a host of important topics in engineering fermentation processes, the book covers topics such as: Methods and techniques for the isolation, improvement, and preservation of the microbial cultures used in the food fermentation industry The fundamentals of fermentation processes, modes of fermentation, and the principles of upstream operation Physical and chemicals factors that affect fermentation processes Different types of fermenters employed in submerged and solid-state fermentation Unitary operations for solid-liquid separation, concentration, and drying of fermented foods Instrumentation and control of industrial fermentation processes The final chapter discusses the potential application of a biorefinery concept to add value to food industry wastes and presents a case study describing an integrated project in which the concept was applied. An essential reference for all food sector professionals, this volume surveys critical trends in the food, beverage, and additive industry and explores the sustainability of these processes.
History Of Sesame 100 Ce To 2022
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Author : William Shurtleff; Akiko Aoyagi
language : en
Publisher: Soyinfo Center
Release Date : 2022-02-16
History Of Sesame 100 Ce To 2022 written by William Shurtleff; Akiko Aoyagi and has been published by Soyinfo Center this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-02-16 with Reference categories.
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 28 photographs and illustrations - mostly color. Free of charge in digital PDF format.