Wyniki wyszukiwania:

This important book covers the main types of materials that food scientists have to deal with. Special attention is given to starch and gluten as being of particular importance in food science and not typical of general classes of substance. The book approaches the subject matter form a physics viewpoint.

Based on the fundamental quantitative principles, which must form the basis for any discussion, qualitative or quantitative, about the behaviour of the systems involved, the book thus differs from others currently available. The editor, Peter Belton, currently President of the...

Today, at the beginning of the third millenium, just three cereal grains - wheat, rice and maize - dominate the world's food supply, accounting for some 75 % of all grains produced. This food "oligoculture" poses some risks for the future of humankind. The risk of catastrophic food crop failure through insect pests or fungal diseases is ever greater as genetic diversity is reduced. The introduction of genetically modified cereals may exacerbate this situation, as different speeies will share the same genes conferring resistance to pests. The intensive cultivation practices needed to produce...

Today, at the beginning of the third millenium, just three cereal grains - wheat, rice and maize - dominate the world's food supply, accounting for some 75 % of all grains produced. This food "oligoculture" poses some risks for the future of humankind. The risk of catastrophic food crop failure through insect pests or fungal diseases is ever greater as genetic diversity is reduced. The introduction of genetically modified cereals may exacerbate this situation, as different speeies will share the same genes conferring resistance to pests. The intensive cultivation practices needed to produce...