Xem 1-20 trên 136 kết quả Plant foods
  • "Bioactive Food Peptides in Health and Disease" highlights recent developments on bioactive food peptides for the promotion of human health and the prevention/management of chronic diseases. The book provides a comprehensive revision of bioactive peptides obtained from both animal and plant food sources. Aspects related to their bioactivity, mechanism of action, and bioavailability are extensively described along the different chapters.

    pdf276p phoebe75 19-02-2013 17 5   Download

  • Tham khảo sách 'britannica discovery library: food plants', tài liệu phổ thông, tiếng anh phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả

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  • Consumer concerns on food safety and society awareness of chemical contaminants in the environment have increased in the past few years. As a consequence, more restrictions in the use of chemical products have been imposed at national and international levels. Pesticides are widely used for the control of weeds, diseases, and pests of cultivated plants all over the world, mainly since after Second World War, with the discovery of some organic compounds with good insecticide or herbicide activity. At present, around 2.

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  • Generally, a process is defined as a sequence of events that transforms the biological materials of food products, via biochemical changes, into stable forms with added value. This can create new products or modify existing ones. Process design refers to the design of food processes and manufacturing methods, while plant design refers to the design of the whole processing plant. The processing of food is no longer as simple or straightforward as in the past. Food process design is an interdisciplinary science that is highly regarded by the food industry.

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  • Freezing is one of the oldest and most commonly used means of food preservation. It has been known to be an extremely effective means of preserving food for extended periods since Paleolithic and Neolithic times, when man used ice and snow to cool food. The cooling effect of salt and ice was first publicly discussed in 1662 by the chemist Robert Boyle, but this technology was certainly known in Spain, Italy and India in the sixteenth century.

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  • All living organisms require food for survival, growth, and reproduction. Most broadly, the term food can be taken to include any kind of nutrient needed by animals, plants, and simpler forms of life, on down to bacteria. This would include, for example, the inorganic substances that plants draw from air and water. The processes that circulate these basic nutrients in the environment are called nutrient cycles, and the processes by which organisms make use of nutrients are collectively known as metabolism....

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  • “Have you thanked a green plant today?” reads a popular bumper sticker. Indeed, we should thank green plants for providing the food we eat, fiber for the clothing we wear, wood for building our houses, and the oxygen we breathe. Without plants, humans and other animals simply could not exist. Psychologists tell us that plants also provide a sense of well-being and peace of mind, which is why we preserve forested parks in our cities, surround our homes with gardens, and install plants and flowers in our homes and workplaces.

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  • Ebook Plants and the environment provides about plants need the environment; plants use land and water; plants get food and water from the soil; their roots grow in the soil; the roots soak up water and nutrients; plants use animals and other plants;...

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  • Air, animals, food, light, living, need, nonliving, object, plants, shelter, water,... là những từ vựng được giới thiệu đến trong cuốn sách "Needs of plants and animals". Mời các bạn cùng tham khảo nội dung cuốn sách để có thêm tài liệu phục vụ nhu cầu học tập và giảng dạy tiếng Anh.

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  • This book is a compilation of 29 chapters focused on: pesticides and food production, environmental effects of pesticides, and pesticides mobility, transport and fate. The first book section addresses the benefits of the pest control for crop protection and food supply increasing, and the associated risks of food contamination.

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  • The object of cultivating the soil is to raise from it a crop of plants. In order to cultivate with economy, we must raise the largest possible quantity with the least expense, and without permanent injury to the soil. Before this can be done we must study the character of plants, and learn their exact composition. They are not created by a mysterious power, they are merely made up of matters already in existence. They take up water containing food and other mat[Pg 12]ters, and discharge from their roots those substances that are not required for their growth. ...

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  • Ethnobotany studies the relationships between people and plants and includes various aspects of how plants are used as food, cosmetics, textiles, in gardening, and as medicine. In contrast, ethnopharmacology studies the pharmacological aspects of a given culture’s medical treatments and their social appeal, concentrating especially on the bio-evaluation of the effectiveness of traditional medicines.

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  • The Animal Production and Health Section of the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture recognises that the trend towards intensification of livestock production in developing countries presents both opportunities and challenges. The potential opportunities are the flow-on benefits to the producers and local economy while the potential challenges are the flow-on costs to the environment, animal health and welfare.

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  • This little book will aid you in answering that troublesome question. The recipes are carefully selected and we hope you will find them helpful. More important to you than the question of food is that of health. Therefore, in this book we show you many letters from women who have received great benefit by taking Lydia E. Pinkham's Vegetable Compound. You have heard of this splendid medicine, for it has been used by women for nearly fifty years. It is a Woman's Medicine for Women's Ailments.

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  • Current ‘envelope’ authorisations will be re-examined to ensure that they are still appropriate and represent BAT. In practice the plant may be over-designed for many of the reactions so that it accommodates the full range of operational conditions. The extra cost of this being offset against the commercial advantage the operator may secure through increased flexibility. If plant usage evolves into a single product then it must be optimised to ensure that it uses BAT to produce that product.

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  • A 37 residue peptide, aglycin, has been purified from porcine intestine. The sequence is identical to that of residues 27–63 of plant albumin 1 B precur-sor (PA1B, chain b) from pea seeds. Aglycin resists in vitro proteolysis by pepsin, trypsin and Glu-C protease, compatible with its intestinal occur-rence and an exogenous origin from plant food.

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  • Preventing e. coli in food aim prevention and control require a multidisciplinary approach in animal and plant production as well as risk-based approaches along the entire food supply chain. These include the application of Good Agricultural Practices (GAP), Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP) and Hazard Analysis Critical Control Point (HACCP) from the farm to the consumer.

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  • (BQ) Ebook Life science: How Plants and Animals Live helps you know what parts of a bird help it get food? How does a stem help a plant? Camouflage helps some living things stay safe. Write to explain how one living thing in the book uses camouflage to stay safe.

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  • All living organisms require food for survival, growth, and reproduction. Most broadly, the term food can be taken to include any kind of nutrient needed by animals, plants, and simpler forms of life, on down to bacteria. This would include, for example, the inorganic substances that 5 plants draw from air and water. The processes that circulate these basic nutrients in the environment are called nutrient cycles, and the processes by which organisms make use of nutrients are collectively known as metabolism.

    pdf75p phamvanqui 09-01-2010 615 436   Download

  • Generally, a process is defi ned as a sequence of events that transforms the biological materials of food products, via biochemical changes, into stable forms with added value. This can create new products or modify existing ones. Process design refers to the design of food processes and manufacturing methods, while plant design refers to the design of the whole processing plant. The processing of food is no longer as simple or straightforward as in the past. Food process design is an interdisciplinary science that is highly regarded by the food industry.

    pdf0p aries23 29-09-2012 51 23   Download

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