Название: Phytochemicals in Goji Berries ISBN: 0367076349 ISBN-13(EAN): 9780367076344 Издательство: Taylor&Francis Рейтинг: Цена: 224570.00 T Наличие на складе: Невозможна поставка. Описание: Lycium barbarum, (or Goji berries) widely grown in arid and semi-arid regions of Northwestern China, Southeastern Europe and the Mediterranean, possess antioxidant and free radical scavenging characteristics. This book focus on their chemical properties, health benefits, processing technologies, and functional food applications.
Автор: Tamang, Jyoti Prakash Название: Himalayan Fermented Foods ISBN: 142009324X ISBN-13(EAN): 9781420093247 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Нет в наличии.
Guaranteed to answer all your questions, this book is the definitive guide to Himalayan salt and Himalayan salt lamps.
Written in an easy to read and understandable style and packed with useful, important, and powerful information, it will show you how to unlock the potential and harness the power of Himalayan salt.
Topics covered include: -
Himalayan salt health benefits discussed in detail
Why you should NEVER use ordinary table salt
Himalayan salt lamps (crystal lamps/rock salt lamps) and their benefits
Sea salt
Healing properties of Himalayan bath salts
Scientific studies and results
Himalayan salt water - simple, but so powerful
Salt inhalers (salt pipes)
Cooking with Himalayan salt blocks
Benefits to the skin
Fun and fascinating facts about salt
Iodized salt
A really useful salt lamp buyer's guide
Gift ideas
... and much, much more
You will discover in detail everything you need to know about this wonderful, natural product and William Cook will show you its full value and amazing health benefits.
This book is a must have for anybody interested in their health and wanting to find out all about Himalayan salt and Himalayan salt lamps.
Автор: Tamang, Jyoti Prakash Название: Himalayan Fermented Foods ISBN: 0367385317 ISBN-13(EAN): 9780367385316 Издательство: Taylor&Francis Рейтинг: Цена: 65320.00 T Наличие на складе: Невозможна поставка. Описание:
The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive volume, Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values catalogs the great variety of common as well as lesser-known fermented foods and beverages in the Himalayan region.
This volume begins with an introduction to the Himalayas and the Himalayan food culture. Using a consistent format throughout the book, Dr. Tamang discusses fermented vegetables, legumes, milk, cereals, fish and meat products, and alcoholic beverages. Each chapter explores indigenous knowledge of preparation, culinary practices, and microorganisms for each product. Additional information on microbiology and nutritive value supplements each section, and discussions on ethnic food history and values as well as future prospects for these foods complete the coverage.
Dr. Tamang demonstrates that fermentation remains an effective, inexpensive method for extending the shelf life of foods and increasing their nutritional content through probiotic function, and therefore remains a valuable practice for developing countries and rural communities with limited facilities.
Автор: Katoch Название: Nutritional Quality Management of Forages in the Himalayan Region ISBN: 9811654360 ISBN-13(EAN): 9789811654367 Издательство: Springer Рейтинг: Цена: 139750.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The book discusses up-to-date and detailed information about the nutritional quality of forage in the biodiversity-rich Himalayan region and their potential in livestock feeding. • Provides a comprehensive discussion on the prospects of Himalayan forages. • Collates findings and data based on more than two decades of research on nutritional quality of different temperate grasses, fodder trees, legumes and non-conventional forage resources. • Includes information on different forage resources, nutritional quality of forages, niche based nutritive forage species, varietal improvement of different species for nutritionally rich forages, non-conventional forages and modern biotechnological intervention for quality improvement of forages. • Offers a valuable resource of information on forages for researchers and policymakers • Include information oriented toward livestock feeding, influencing their health, production and productivity affecting economic status of farmers. • Presents exhaustive information on forage species along with pictorial presentations. The target audience will be researchers and scientists in public and private institutions (e.g. government, academia, dairy industry), policy planners, animal nutritionists and students. The monograph is relevant for the readers interested in understanding forage quality for livestock feeding and suggest models for quality improvement of forages worldwide, in similar topographies. It is also relevant to the researchers studying forage improvement and biofortification for nutritional enhancement for improving livestock health and productivity
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