john egesa stephen nganga and kisilu kitainge food production in the face of violence

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John Wilkins A Companion to Food in the Ancient World

A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity. • Provides an up-to-date overview of the study of food in the ancient world • Addresses all aspects of food production, distribution, preparation, and consumption during antiquity • Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology • Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China • Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more

14622.12 рублей

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Robert Blair Organic Production and Food Quality. A Down to Earth Analysis

The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by the media («if it bleeds, it leads») tends to have a negative impact on consumer perceptions about conventional food. Until recently, more and more consumers in many countries were opting to buy organic food over conventional food, resulting in a radical shift in food retailing. This was due to concerns over chemical residues, food poisoning resulting in recalls, food scares such as «mad-cow» disease, issues like gene-modified (GM foods), antibiotics, hormones, cloning and concerns over the way plants and animals are being grown commercially as food sources. As a result there has been an expansion of the organic industry and the supply of organic foods at farmers' markets, supermarkets and specialty stores. Organic Production and Food Quality: A Down to Earth Analysis is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. The title is a 'must-have' for everyone working within the food industry. Comprehensive explanation of organic production methods and effects on the safety and quality of foods Authoritative, unbiased and up-to-date examination of relevant global scientific research Answers the questions of whether organic food is more nutritious and/or more healthy

17698.16 рублей

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Antonio Bevilacqua Starter Cultures in Food Production

Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest in starter bacteria. Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the current selection protocols and industrial production of starter cultures, the book then focuses on the innovative research aspects of starter cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine) are presented before chapters devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods. This book will provide food producers, researchers and students with a tentative answer to the emerging issues of how to use starter cultures and how microorganisms could play a significant role in the complex process of food innovation.

14341.82 рублей

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Stephen Forsythe J. The Microbiology of Safe Food

Food production is an increasingly complex and global enterprise, and public awareness of poisoning outbreaks is higher than ever. This makes it vital that companies in the food chain maintain scrupulous standards of hygiene and are able to assure customers of the safety of their products. This book reviews the production of food and the level of microorganisms that humans ingest, covering both food pathogens and food spoilage organisms. The comprehensive contents include: the dominant foodborne microorganisms; the means of their detection; microbiological criteria and sampling plans; the setting of microbial limits for end-product testing; predictive microbiology; the role of HACCP; the setting of Food Safety Objectives; relevant international regulations and legislation. This updated and expanded second edition contains much important new information on emerging microbiological issues of concern in food safety, including: microbiological risk assessment; bacterial genomics and bioinformatics; detergents and disinfectants, and the importance of hygiene practice personnel. The book is essential reading for all those studying food science, technology and food microbiology. It is also a valuable resource for government and food company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists. Web-based sources of information and other supporting materials for this book can be found at www.wiley.com/go/forsythe

8425.69 рублей

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Harvey Shapiro The Wiley Handbook on Violence in Education. Forms, Factors, and Preventions

In this comprehensive, multidisciplinary volume, experts from a wide range fields explore violence in education’s different forms, contributing factors, and contextual nature. With contributions from noted experts in a wide-range of scholarly and professional fields, The Wiley Handbook on Violence in Education offers original research and essays that address the troubling issue of violence in education. The authors show the different forms that violence takes in educational contexts, explore the factors that contribute to violence, and provide innovative perspectives and approaches for prevention and response. This multidisciplinary volume presents a range of rigorous research that examines violence from both micro- and macro- approaches. In its twenty-nine chapters, this comprehensive volume’s fifty-nine contributors, representing thirty-three universities from the United States and six other countries, examines violence’s distinctive forms and contributing factors. This much-needed volume: Addresses the complexities of violence in education with essays from experts in the fields of sociology, psychology, criminology, education, disabilities studies, forensic psychology, philosophy, and critical theory Explores the many forms of school violence including physical, verbal, linguistic, social, legal, religious, political, structural, and symbolic violence Reveals violence in education’s stratified nature in order to achieve a deeper understanding of the problem Demonstrates how violence in education is deeply situated in schools, communities, and the broader society and culture Offers new perspectives and proposals for prevention and response The Wiley Handbook on Violence in Education is designed to help researchers, educators, policy makers, and community leaders understand violence in educational settings and offers innovative, effective approaches to this difficult challenge.

12452.7 рублей

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Om Singh V. Bio-pigmentation and Biotechnological Implementations

Recent technological advances have provided unique opportunities for the exploration of alternatives to the industrial use of chemically produced synthetic colors. The most promising developments in this area have been in bio-pigmentation derived from microorganisms. This groundbreaking book reviews the current state of the science of bio-pigmentation, providing important insights into the molecular mechanisms of microbial biosynthesis of industrial pigments. Featuring contributions by leading researchers from both industry and academe, it explores the latest advances in the use of bio-pigments as safe, sustainable alternatives to chemically synthesized pigments, and provides extensive coverage the most promising sources of bio-pigments within the food, feed, and pharmaceutical industries. • Proposes microbial uniqueness of coloration in variety of food, feed and pharmaceuticals • Covers the basic science behind bio-pigmentation as well as the latest advances in the field • Describes detection strategies for screening and identifying color producing microorganisms under varying environmental conditions • Provides an exhaustive review of the literature on color producing extremophiles and offers fascinating insights into color production as a stress response in extremophiles • Explores microbial molecular mechanisms of color production, with special coverage of color production as secondary metabolites under environmental stress Bio-pigmentation and Biotechnological Implementations is required reading for professionals and post-doctoral students of microbiology, applied microbiology, food microbiology, food science, and food biochemistry. It is a valuable working resource for scientists working in color-dependent food, feed, and pharmaceuticals.

14993.47 рублей

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Ravishankar V Rai Advances in Food Biotechnology

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.

19121.01 рублей

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King Stephen The Stand

There is a reason why Stephen King is one of the bestselling writers in the world, ever. Described by John Connolly as 'utterly compelling' and by the Daily Express as an author 'who can create an entire world and make the reader live in it'. Stephen King writes stories that draw you in and are impossible to put down.

1026 рублей

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Colm O'Donnell Ozone in Food Processing

This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various methods of ozone production are compared, including their economic and technical aspects. Several chapters are dedicated to the major food processing applications: fruit and vegetables, grains, meat, seafood and food hydrocolloids, and the effects on nutritional and quality parameters will be reviewed throughout. Further chapters examine the role of ozone in water treatment, in food waste treatment and in deactivating pesticide residues. The international regulatory and legislative picture is addressed, as are the health and safety implications of ozone processing and possible future trends.

17167.5 рублей

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Crane Stephen Maggie. A Girl of the Streets and Other Stories

With a new Introduction by Cedric Watts, M.A., Ph.D., Research Professor of English, Sussex University. During his tragically short life, Stephen Crane gained fame as a vividly distinctive writer. His stories of evolving American society are unflinchingly realistic and shrewdly ironic. Maggie: A Girl of the Streets tells of Maggie's seduction and downfall into prostitution amid the harsh world of the Bronx, where life is a battlefield. The other tales offer a diversity of insights into social hypocrisy, child psychology, and the wild violence of the frontiersmen. Such violence is ruthlessly depicted in 'The Blue Hotel'. This collection of stories is replete with lively dialogue, ominous atmospheres, dry humour and graphic incidents. Praised by Joseph Conrad and Ernest Hemingway, Stephen Crane's memorable tales have become enduringly influential.

294 рублей

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Zed Rengel Improving Water and Nutrient-Use Efficiency in Food Production Systems

Improving Water and Nutrient Use Efficiency in Food Production Systems provides professionals, students, and policy makers with an in-depth view of various aspects of water and nutrient us in crop production. The book covers topics related to global economic, political, and social issues related to food production and distribution, describes various strategies and mechanisms that increase water and nutrient use efficiency, and review te curren situation and potential improvements in major food-producing systems on each continent. The book also deals with problems experienced by developed countries separtaely from problems facing developing countries. Improving Water and Nutrient Use Efficiency emphasizes judicious water and nutrient management which is aimed at maximising water and nutrient utilisation in the agricultural landscape, and minimising undesirable nutrient losses to the environment.

16855.21 рублей

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King Stephen Cell

There is a reason why Stephen King is one of the bestselling writers in the world, ever. Described by John Connolly as 'utterly compelling' and by the Daily Express as an author 'who can create an entire world and make the reader live in it', Stephen King writes stories that draw you in and are impossible

971 рублей

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Keith Grainger Wine Production and Quality

Gourmand Award for the No. 1 Best Wine Book in the World for Professionals Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the perceptions of critics and expectations of consumers have shifted. Wine Production and Quality, Second Edition brings together its two predecessors in one updated and considerably expanded volume. This comprehensive guide explores the techniques of wine production in the vineyard and winery, and considers their impact upon the taste, style and quality of wine in the bottle. Part 1 of the book provides a structured yet easily readable understanding of wine production, from vine to bottle. The impact of natural factors, including climate and soil, is considered, together with the decisions made and work undertaken in the vineyard and winery. Part 2 looks at quality in wines: the concepts and techniques of tasting are detailed, along with the challenges in recognising and assessing quality. Also discussed are the steps producers may take, and the limitations they may face, in creating quality wines. The book will prove valuable to beverage industry professionals, wine trade students, wine merchants, sommeliers, restaurateurs , and wine lovers as well as those entering (or thinking of entering) the highly competitive world of wine production.

6658.7 рублей

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Rahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

43680.24 рублей

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Sanz María Luz Food Oligosaccharides. Production, Analysis and Bioactivity

A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive oligosaccharides into foods can yield health benefits in the gastrointestinal tract and other parts of the body that are linked via the immune system. Because oligosaccharides can be added to a wide variety of foodstuffs, there is much interest within the food industry in incorporating these functional ingredients into healthy food products. Moreover, other areas such as pharmaceuticals, bioenergy and environmental science can exploit the physicochemical and physiological properties of bioactive oligosaccharides too. There is therefore a considerable demand for a concentrated source of information on the development and characterization of new oligosaccharides with novel and/or improved bioactivities. Food Oligosaccharides: Production, Analysis and Bioactivityis a comprehensive reference on the naturally occurring and synthesised oligosaccharides, which will enable food professionals to select and use these components in their products. It is divided into three sections: (i) Production and bioactivity of oligosaccharides, (ii) Analysis and (iii) Prebiotics in Food Formulation. The book addresses classical and advanced techniques to structurally characterize and quantitatively analyse food bioactive oligosaccharides. It also looks at practical issues faced by food industry professionals seeking to incorporate prebiotic oligosaccharides into food products, including the effects of processing on prebiotic bioavailability. This book is essential reading for food researchers and professionals, nutritionists and product developers working in the food industry, and students of Food Science with an interest in functional foods.

18157.95 рублей

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King Stephen Stephen King Goes to Movies

Stephen King revisits five of his favorite short stories that have been turned into films: The Shawshank Redemption (based on the novella "Rita Hayworth and the Shawshank Redemption") was nominated for seven Academy Awards, including Best Picture and best actor for Morgan Freeman. 1408 starred John Cusack and Samuel L. Jackson and was a huge box office success in 2007. The short story "Children of the Corn" was adapted into the popular Children of the Corn. The Mangler was inspired by King's loathing for laundry machines from his own experience working in a laundromat. Hearts in Atlantis (based on "Low Men in Yellow Coats," the first part of the novel Hearts in Atlantis) starred Anthony Hopkins. This collection features new commentary and introductions to all of these stories in a treasure-trove of movie trivia.

755 рублей

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Fry Stephen Stephen's Fry Incomplete And Utter History Of Classical music

'Hello, I'm Stephen the Fry and this is my Incomplete & Utter History of Classical Music. I feel it does exactly what it says on the tin: it's most certainly incomplete and, well, it's a history of classical music - in which we meet a Who's Who of music's finest, from Pythagoras, who in 570 ВС first formulated a rational theory of music, via the world's first EVER musical joke (authenticated by experts), to the composer John Cage, who in 1952 gave us 4 minutes and 33 seconds of nothing (quite literally).' Along the incomplete and utter way, Stephen Fry provides us with a riotous and brilliantly rambling curiosity shop of classical music, and a brief history of the world as we know it. Jump aboard the SS Fry as he sails the High Cs, taking in . . .

472 рублей

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Murphy Kevin S. Quinoa. Improvement and Sustainable Production

Quinoa is an ancient grain that has grown in popularity in recent years. It has been known as a good source of both protein and fiber. As the demand for quinoa increases a comprehensive and up-to-date reference on the biology and production of the crop is essential. Quinoa: Improvement and Sustainable Production brings together authors from around the world to provide a complete assessment of the current state of global quinoa research and production. Topics covered include quinoa history and culture, genomics and breeding, agronomy, nutrition, marketing, and end-uses. The book focuses in particular on the emerging role of quinoa in providing increased food security to smallholder farmers and communities throughout the world. Quinoa will interest quinoa researchers, producers, crop scientists, agronomists, and plant geneticists, as well as advanced students working with this important grain.

15322.57 рублей

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Ресурс поможет купить john egesa stephen nganga and kisilu kitainge food production in the face of violence, сначала сравнив оптимальные цены. Цена john egesa stephen nganga and kisilu kitainge food production in the face of violence начинается с 294 рублей и может достигать 43680.24 рублей. Этот товар возможно выбрать сразу в 2 лучших интернет-магазинах СНГ, в том числе в litres.ru, labirint.ru. На середину 2019-го оптимальная стоимость на john egesa stephen nganga and kisilu kitainge food production in the face of violence равняется 11737.64 рублей. Отзывы о john egesa stephen nganga and kisilu kitainge food production in the face of violence очень отличные и бренд советуют в социальных сетях почти все посетители портала.

A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive oligosaccharides into foods can yield health benefits in the gastrointestinal tract and other parts of the body that are linked via the immune system. Because oligosaccharides can be added to a wide variety of foodstuffs, there is much interest within the food industry in incorporating these functional ingredients into healthy food products. Moreover, other areas such as pharmaceuticals, bioenergy and environmental science can exploit the physicochemical and physiological properties of bioactive oligosaccharides too. There is therefore a considerable demand for a concentrated source of information on the development and characterization of new oligosaccharides with novel and/or improved bioactivities. Food Oligosaccharides: Production, Analysis and Bioactivityis a comprehensive reference on the naturally occurring and synthesised oligosaccharides, which will enable food professionals to select and use these components in their products. It is divided into three sections: (i) Production and bioactivity of oligosaccharides, (ii) Analysis and (iii) Prebiotics in Food Formulation. The book addresses classical and advanced techniques to structurally characterize and quantitatively analyse food bioactive oligosaccharides. It also looks at practical issues faced by food industry professionals seeking to incorporate prebiotic oligosaccharides into food products, including the effects of processing on prebiotic bioavailability. This book is essential reading for food researchers and professionals, nutritionists and product developers working in the food industry, and students of Food Science with an interest in functional foods.

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