標題: Titlebook: Global Food Security and Wellness; Gustavo V. Barbosa-Cánovas,Gláucia María Pastore,A Book 2017 Springer Science+Business Media New York 2 [打印本頁] 作者: antihistamine 時間: 2025-3-21 19:03
書目名稱Global Food Security and Wellness影響因子(影響力)
書目名稱Global Food Security and Wellness影響因子(影響力)學(xué)科排名
書目名稱Global Food Security and Wellness網(wǎng)絡(luò)公開度
書目名稱Global Food Security and Wellness網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Global Food Security and Wellness被引頻次
書目名稱Global Food Security and Wellness被引頻次學(xué)科排名
書目名稱Global Food Security and Wellness年度引用
書目名稱Global Food Security and Wellness年度引用學(xué)科排名
書目名稱Global Food Security and Wellness讀者反饋
書目名稱Global Food Security and Wellness讀者反饋學(xué)科排名
作者: Phenothiazines 時間: 2025-3-21 21:31
Discovery, Invention and Innovation,explosion in the use of social media and the ability to deliver courses/degrees by distance. Finally, a shift to a problem solving basis is evident regardless of the specific curricula. Various innovative and creative programs in North America are highlighted.作者: 音樂會 時間: 2025-3-22 01:35
Grenzen der Unternehmensberatung, functionality that is desirable for food applications. Here, we describe how the structural characteristics of fibrils and the rheological properties of fibril dispersions can be tuned using sodium chloride and calcium chloride.作者: 配置 時間: 2025-3-22 07:14
Werner Heise,Pasquale Quattrocchilleviate the stressful conditions of commercial chickens. This chapter presents a detailed discussion of the techniques that would diminish, if not abolish, the stress placed on broiler chickens, thereby producing better quality breast fillet meat.作者: 凝乳 時間: 2025-3-22 12:46 作者: 重力 時間: 2025-3-22 15:11 作者: 重力 時間: 2025-3-22 20:19 作者: TOXIC 時間: 2025-3-22 22:12 作者: 傻 時間: 2025-3-23 03:09 作者: 到婚嫁年齡 時間: 2025-3-23 05:48 作者: 侵蝕 時間: 2025-3-23 12:50
es faced by food science.Includes supplementary material: This book is based on selected papers from keynote and symposium sessions given at the 16th International Union of Food Science and Technology (IUFoST) World Congress,?held in Foz do Igua?u, Brazil August, 2012. The theme of the Congress was 作者: 并置 時間: 2025-3-23 17:12 作者: 不近人情 時間: 2025-3-23 22:04 作者: Commentary 時間: 2025-3-24 01:19 作者: 賭博 時間: 2025-3-24 02:26
Informations- und Kodierungstheorie. Chronic exposure results in neurotoxicity in animals and humans, and AA has been found to be carcinogenic to laboratory animals. As a result, AA has been classified as “probably carcinogenic to humans” (Group 2A) by the International Agency for Research on Cancer (IARC 1994).作者: 嘴唇可修剪 時間: 2025-3-24 06:33 作者: expound 時間: 2025-3-24 11:56 作者: 走路左晃右晃 時間: 2025-3-24 17:33 作者: Jejune 時間: 2025-3-24 19:36
https://doi.org/10.1007/978-1-349-11161-9ese regions. It will look at the technology and nutrition opportunities for healthful foods from morama beans including health benefits and safety properties, community awareness-raising initiatives in the cultivation of morama bean, as well as policy needs for emerging crops that links sustainable products with sustainable livelihoods.作者: 無能的人 時間: 2025-3-25 02:58
https://doi.org/10.1007/978-1-4615-1599-9structures; other properties depend on the release of bioactive peptides during normal digestion or those that are controlled in vitro enzymatic hydrolysis. Isolation of these milk bioactive compounds will permit formulation of novel functional foods and supplements capable of enriching the traditional human diet.作者: POINT 時間: 2025-3-25 06:48
https://doi.org/10.1007/978-3-642-67190-6ains isolated from different traditional cheeses are proposed to be used as adjunct starters in cheese production. Yeasts originated from traditional cheeses may also be used as starter culture candidates in the production of other foods or they may be evaluated in biotechnological processes based on their biochemical traits.作者: 貴族 時間: 2025-3-25 11:25 作者: ascend 時間: 2025-3-25 13:51
Advancements in Obtaining and Utilizing Bovine Milk Proteins in Foods and Nutrition,structures; other properties depend on the release of bioactive peptides during normal digestion or those that are controlled in vitro enzymatic hydrolysis. Isolation of these milk bioactive compounds will permit formulation of novel functional foods and supplements capable of enriching the traditional human diet.作者: Absenteeism 時間: 2025-3-25 17:01
Yeasts from Traditional Cheeses for Potential Applications,ains isolated from different traditional cheeses are proposed to be used as adjunct starters in cheese production. Yeasts originated from traditional cheeses may also be used as starter culture candidates in the production of other foods or they may be evaluated in biotechnological processes based on their biochemical traits.作者: Ankylo- 時間: 2025-3-25 22:50 作者: 殘酷的地方 時間: 2025-3-26 00:12 作者: Cuisine 時間: 2025-3-26 06:06 作者: 開玩笑 時間: 2025-3-26 08:30
Arnold Picot,Ralf Reichwald,Rolf Wigandf these fruits are not commercially grown and are usually collected and consumed in nature. Little is known about their composition, postharvest, and potential biological activity. This review summarizes the available knowledge regarding the polyphenol composition, bioavailability, and biological properties of these fruits.作者: WAX 時間: 2025-3-26 16:04
Brazilian Native Fruits as a Source of Phenolic Compounds,f these fruits are not commercially grown and are usually collected and consumed in nature. Little is known about their composition, postharvest, and potential biological activity. This review summarizes the available knowledge regarding the polyphenol composition, bioavailability, and biological properties of these fruits.作者: 遺傳學(xué) 時間: 2025-3-26 17:50 作者: Tartar 時間: 2025-3-26 22:59
Preserving Food After Harvest is an Integral Component of Food Security, the time of harvest and the moment it is placed in the mouth is a major dimension. The application of food preservation technologies that reduce these losses is a core part of food science. Food must not only be produced, it must be delivered to the ultimate consumer in acceptable form if it is to 作者: 地名詞典 時間: 2025-3-27 04:30
Microbiological Safety of Fruit and Vegetables in the Field, During Harvest, and Packaging: A Globahas been achieved due to more availability, diversity, affordability, international trade, electronic communication, urbanization, improved transportation, public education and healthy trends, and improved agricultural practices. However, produce can be contaminated with foodborne pathogens at vario作者: 容易生皺紋 時間: 2025-3-27 05:45 作者: 裙帶關(guān)系 時間: 2025-3-27 11:50
Functional Dairy Products,opulations throughout the world. Twenty-first century consumers, however, are looking for benefits beyond nutrition in their foods, choosing those that provide wellness, convenience, and improved health besides basic nutrition. In this context, the development of functional dairy products is an area作者: 切掉 時間: 2025-3-27 17:18
Brazilian Native Fruits as a Source of Phenolic Compounds,f these fruits are not commercially grown and are usually collected and consumed in nature. Little is known about their composition, postharvest, and potential biological activity. This review summarizes the available knowledge regarding the polyphenol composition, bioavailability, and biological pr作者: 善辯 時間: 2025-3-27 18:08 作者: Mitigate 時間: 2025-3-27 23:16 作者: 滑稽 時間: 2025-3-28 04:15 作者: 令人悲傷 時間: 2025-3-28 07:17 作者: 最高點 時間: 2025-3-28 10:38 作者: municipality 時間: 2025-3-28 16:57 作者: ostracize 時間: 2025-3-28 20:44 作者: 奇怪 時間: 2025-3-28 23:09 作者: 滔滔不絕的人 時間: 2025-3-29 04:53 作者: Jacket 時間: 2025-3-29 10:11 作者: Obstreperous 時間: 2025-3-29 12:44 作者: septicemia 時間: 2025-3-29 16:01 作者: 信任 時間: 2025-3-29 23:30 作者: 爭議的蘋果 時間: 2025-3-30 02:12
Information - Wahrnehmung - Emotionersisting at unacceptable levels. A “business as unusual” approach that is country-driven, more innovative, better focused, and more cost-effective is urgently needed to address these challenges. Given that the agricultural sector accounts for a large share of national income and employment in many 作者: AMITY 時間: 2025-3-30 04:32 作者: flutter 時間: 2025-3-30 11:45
Remarks on Semantic Informationhas been achieved due to more availability, diversity, affordability, international trade, electronic communication, urbanization, improved transportation, public education and healthy trends, and improved agricultural practices. However, produce can be contaminated with foodborne pathogens at vario作者: encomiast 時間: 2025-3-30 12:43 作者: Horizon 時間: 2025-3-30 17:48
https://doi.org/10.1007/978-1-4615-4421-0opulations throughout the world. Twenty-first century consumers, however, are looking for benefits beyond nutrition in their foods, choosing those that provide wellness, convenience, and improved health besides basic nutrition. In this context, the development of functional dairy products is an area作者: 舊石器時代 時間: 2025-3-31 00:22 作者: 竊喜 時間: 2025-3-31 04:22
https://doi.org/10.1007/978-1-349-11161-9s of vulnerable groups, has given new energy to thinking creatively about how to achieve food security through coordinated planning and actions. The role that emerging indigenous crops in developing countries could potentially play in supporting agricultural and nutrition initiatives has not been fu作者: 炸壞 時間: 2025-3-31 07:04 作者: Fulsome 時間: 2025-3-31 11:11 作者: 皮薩 時間: 2025-3-31 14:19 作者: 排名真古怪 時間: 2025-3-31 18:05 作者: 粘土 時間: 2025-4-1 00:12 作者: 聽寫 時間: 2025-4-1 05:38
ve in cities. Africa is now in a “Nutrition Transition.” This transition to an energy-dense but nutrient-poor diet in conjunction with a sedentary lifestyle threatens an epidemic of noncommunicable, the so-called Western lifestyle diseases, cardiovascular disease and type 2 diabetes. Food science an作者: modifier 時間: 2025-4-1 06:14
https://doi.org/10.1007/978-3-642-67190-6from different traditional cheeses. By their metabolic activities, they may either cause spoilage or contribute to the cheese ripening process by causing desirable biochemical changes. Yeasts may contribute to cheese ripening by the metabolism of lactic acid, which in turn increases the pH and favor作者: 放牧 時間: 2025-4-1 10:47
Grenzen der Unternehmensberatung,s can form nanofibrils under denaturing conditions, among them the bovine whey protein β-lactoglobulin, which assembles into nanofibrils when heated at low pH and low ionic strength. Whey protein nanofibrils form entanglement networks that produced increased viscosity at low protein concentration, a作者: 大雨 時間: 2025-4-1 17:33 作者: Intercept 時間: 2025-4-1 19:09
