Автор: Elevina Eduviges Perez Sira Название: The Uses of Cocoa and Cupuacu Byproducts in Industry, Health, and Gastronomy ISBN: 1536134562 ISBN-13(EAN): 9781536134568 Издательство: Nova Science Рейтинг: Цена: 161560.00 T Наличие на складе: Невозможна поставка. Описание: This book compiles technical, chemical and nutritional information in regards to the main species of the Theobroma genus, T. cacao and T. grandiflorum. The use of Theobroma cacao processing residues (pod and bean husks) as organic fertilizers, ingredients for animal feeding, sources of enzymes, fiber, hydrocolloids, and antioxidants, industrial biosorbents, and polymers for foams to formulate culture media, such as alkalis for soap production and as phenylalanine-free ingredients are discussed. T. cacao and T. grandiflorum phytochemical composition changes during processing and its importance on consumer health is stressed in order to contribute to clarify phytochemical function, their chemical structure, and how post-harvest processing could change them. The innovative use of chocolate as a carrier of encapsulated probiotics is also discussed. The development and application of the micro-encapsulation to increase the resistance of probiotic strains in chocolate-based matrices, uses of the main probiotic strains in the production of chocolates and derivatives, research involving the incorporation of probiotics in chocolates, and related products and symbiotic chocolates and future prospects in this area are all emphsized. The correlation between the consumption of cocoa and chocolate and human health is stressed, and experimental studies that have pointed out the beneficial effects of cocoa and dark chocolate consumption are compiled and discussed. This book reports research that clearly demonstrates that cocoa components have an important antioxidant, anti-inflammatory and photo-protective role in pathologies (cognitive impairment, inflammatory bowel disease, dental health, skin photo-protection, and cancer) in which inflammation is one of the main features. Byproducts from the Theobroma genus are without a doubt one of the main ingredients in the gastronomic and food styling area. This book compiles recipes of both salty and sweet cuisine, as well as beverages prepared with ingredients from T. cacao and T. grandiflorum. The recipes are detailed with their correspondent nutritional information. This research shows that the versatility of products from Theobroma cacao and Theobroma grandiflorum are traditional, yet contemporary in a variety of beautiful and fancy dishes in gourmet cuisine.
Автор: Harold McGee Название: Lexicon of molecular gastronomy ISBN: 1439812454 ISBN-13(EAN): 9781439812457 Издательство: Taylor&Francis Рейтинг: Цена: 76550.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Offering a dictionary of cooking, this title focuses on the nature of ingredients, their reactions and the processes they undergo to create the final product. It lets you know about the science of cooking and the art of combining flavors and textures.
Название: Routledge handbook of higher education for sustainable development ISBN: 1138597546 ISBN-13(EAN): 9781138597549 Издательство: Taylor&Francis Рейтинг: Цена: 51030.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The Routledge International Handbook ofHigher Education for Sustainable Development gives a systematic and comprehensive overview of existing and upcoming research approaches for higher education for sustainable development. It provides a unique resource for researchers engaged in the field of higher education for sustainable development by connecting theoretical aspects of the range of relevant methodologies, showing the interdisciplinary aspects of the research field and illustrating the breadth of research directions.
With a team of international authors from leading universities in research and teaching in higher education for sustainable development this Handbook brings together a broad range of research approaches and shows how these approaches are reflected in the research practice in higher education for sustainable development. Key topics include:
Research Paradigms and Methodologies
Ongoing and Future Directions of Research
Meta-Analysis and Reviews
Policy and Politics
Challenges for Implementation
Action Research and Transdisciplinary Perspective
Gender, Diversity and Post-Colonial Perspectives
Operationalising Competencies
Outcome-Oriented Research
Curriculum Change
Organisational Change and Organisational Learning
Community and Partnerships
University Appraisal Systems and Indicators
Evaluation Approaches
Engaging Academic Teachers
Good Practice Learning and Teaching
Transformative Leadership and Change Strategies
This Handbook is an invaluable research and teaching tool for all those working in higher education for sustainable development.
Автор: Chapman Название: Routledge Handbook of Sustainable Product Design ISBN: 0367200317 ISBN-13(EAN): 9780367200312 Издательство: Taylor&Francis Рейтинг: Цена: 48990.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Written by designers, for designers, The Routledge Handbook of Sustainable Product Design presents the first systematic overview of the burgeoning field of sustainable product design.
Название: Sustainable Consumption and Production: A Handbook for Policymakers (Global Edition) ISBN: 9280733648 ISBN-13(EAN): 9789280733648 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 35110.00 T Наличие на складе: Невозможна поставка. Описание: Provides a comprehensive introduction to developing policy for Sustainable Consumption and Production (SCP). Part A provides an introduction to SCP and the policy cycle, and reviews various policy tools and instruments. Part B focuses on specific policy opportunities for cleaner and safer production, sustainable lifestyles, sustainable cities, sustainable public procurement and sustainable tourism.
Название: Routledge handbook of food and nutrition security ISBN: 1138343498 ISBN-13(EAN): 9781138343498 Издательство: Taylor&Francis Рейтинг: Цена: 58170.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This Handbook is a comprehensive compilation of current knowledge of food and nutrition security from a global perspective. It is organized into four sections corresponding to the accepted current definitional frameworks, including food availability, access and utilization.
Название: Routledge handbook of food as a commons ISBN: 0367628562 ISBN-13(EAN): 9780367628567 Издательство: Taylor&Francis Рейтинг: Цена: 43890.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This Handbook provides the first comprehensive review and synthesis of knowledge and new thinking on key contemporary themes including the increased recognition that food can be regarded as a commons.
Автор: Geetika Jain, Harjit Singh, Shahriar Akter, Alka Munjal, Harpal S. Grewal Название: Handbook of Research on Technological Innovations for Sustainability and Business Growth ISBN: 1522599401 ISBN-13(EAN): 9781522599401 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 201430.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Delivers dynamic research on accelerating growth in business through knowledge creation and technological innovations. While highlighting topics such as consumer analytics, international business, and risk assessment, this publication explores a range of techniques adopting and achieving a sustainable competitive advantage in business.
Автор: Leal Filho Walter, Brandli Luciana, Castro Paula Название: Handbook of Theory and Practice of Sustainable Development in Higher Education: Volume 1 ISBN: 3319838458 ISBN-13(EAN): 9783319838458 Издательство: Springer Рейтинг: Цена: 144410.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This Handbook approaches sustainable development in higher education from an integrated perspective, addressing the dearth of publications on the subject.
Название: Gastronomy and food science ISBN: 012820057X ISBN-13(EAN): 9780128200575 Издательство: Elsevier Science Рейтинг: Цена: 153830.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference.
Автор: Klosse Peter Название: Essence of Gastronomy ISBN: 1482216760 ISBN-13(EAN): 9781482216769 Издательство: Taylor&Francis Рейтинг: Цена: 112290.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all the human senses.Understanding tasting and flavor and how humans react to it is not merely hedonistic. It relates to larger societal issues such as nourishing the elderly and the food children eat at school, and it offers a practical advantage to the hospitality industry of comprehending why customers enjoy their food and beverages. The book presents gastronomy as a discipline that combines natural sciences and human-related sciences. Following an introduction that sets the stage for the author’s groundbreaking research on gastronomy, the book describes flavor perception, the sensorial act of tasting, how it works, and what neural systems are involved. It then focuses on understanding flavor, discussing universal flavor factors and the new flavor theory.The book also examines food and beverages from a flavor standpoint, including the effects of ingredients and techniques that are used. It also explores liking, primarily at the flavor level, which includes practical guidelines for matching food and beverages. The final chapter looks at the interpretation of sensorial signals in the brain and addresses issues such as food choice, preferences, and palatability. Offering a new approach, this book provides readers with a roadmap for finding their way into the gastronomic world.
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