Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Sustainable Innovation in Food Product Design
This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019. It includes the editors' selection of the best research works from oral and poster presentations delivered at the conference. The first section is dedicated to research carried out on SUSTAINABLE ALTERNATIVES TO CHEMICAL ADDITIVES TO EXTEND SHELF LIFE, with special emphasis on animal products. The second section discusses recent research in SUSTAINABLE NEW PRODUCT DEVELOPMENT. The third section delves into the development of PLANT-BASED ALTERNATIVES TO DAIRY AND GLUTEN BASED CEREALS. The fourth section tackles CONSUMER BEHAVIOR regarding food products with new sources of protein (e.g. insects) or new sources of important nutrients (e.g. seaweeds) and the fifth discusses the VALORIZATION OF BY-PRODUCTS IN THE FOOD INDUSTRY (from fruits and wine making). For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource.
Biotechnology of Extremophiles:
Aimed at research scientists and biotechnologists, this book is an essential reading for those working with extremophiles and their potential biotechnological application. Here, we provide a comprehensive and reliable source of information on the recent advances and challenges in different aspects of the theme. Written in an accessible language, the book is also a recommended as reference text for anyone interested in this thriving field of research. Over the last decades, the study of extremophiles has provided ground breaking discoveries that challenge our understanding of biochemistry and molecular biology. In the applied side, extremophiles and their enzymes have spawned a multibillion d...
Diagrammatic Representation and Inference
This book constitutes the refereed proceedings of the 12th International Conference on the Theory and Application of Diagrams, Diagrams 2021, held virtually in September 2021. The 16 full papers and 25 short papers presented together with 16 posters were carefully reviewed and selected from 94 submissions. The papers are organized in the following topical sections: design of concrete diagrams; theory of diagrams; diagrams and mathematics; diagrams and logic; new representation systems; analysis of diagrams; diagrams and computation; cognitive analysis; diagrams as structural tools; formal diagrams; and understanding thought processes. 10 chapters are available open access under a Creative Commons Attribution 4.0 International License via link.springer.com.
Food and Agricultural Byproducts as Important Source of Valuable Nutraceuticals
Food and agricultural by-products are leftovers or wastes from parts of foods, fruits, vegetables and animal sources which are obtained after processing. Agricultural by-products includes peels and rinds from citrus fruits, pineapple, mango, and banana. Other notable ones are pomace from apple, olive, red beet, and those from wine making. Also, whey from milk, straws, hulls, and brans from grains are among top agricultural by-products. These by-products often impact the environment and the social-economic sectors when they are disposed. But with the recent advances in biotechnology and scientific research, scientists have found usefulness in some of these byproducts as sources of valuable nu...
Adaptive Control of Ill-Defined Systems
There are some types of complex systems that are built like clockwork, with well-defined parts that interact in well-defined ways, so that the action of the whole can be precisely analyzed and anticipated with accuracy and precision. Some systems are not themselves so well-defined, but they can be modeled in ways that are like trained pilots in well-built planes, or electrolyte balance in healthy humans. But there are many systems for which that is not true; and among them are many whose understanding and control we would value. For example, the model for the trained pilot above fails exactly where the pilot is being most human; that is, where he is exercising the highest levels of judgment,...
Pediatric Neurology, Part III
The child is neither an adult miniature nor an immature human being: at each age, it expresses specific abilities that optimize adaptation to its environment and development of new acquisitions. Diseases in children cover all specialties encountered in adulthood, and neurology involves a particularly large area, ranging from the brain to the striated muscle, the generation and functioning of which require half the genes of the whole genome and a majority of mitochondrial ones. Human being nervous system is sensitive to prenatal aggression, is particularly immature at birth and development may be affected by a whole range of age-dependent disorders distinct from those that occur in adults. Ev...
Schopenhauer
Arthur Schopenhauer (1788-1860) was one of the greatest writers and German philosophers of the nineteenth century. His work influenced figures as diverse as Wagner, Freud and Nietzsche. Best known as a pessimist, he was one of the few philosophers read and admired by Wittgenstein. In this comprehensive introduction, Julian Young covers all the main aspects of Schopenhauer's philosophy. Beginning with an overview of Schopenhauer's life and work, he introduces the central aspects of his metaphysics fundamental to understanding his work as a whole: his philosophical idealism and debt to the philosophy of Kant; his attempt to answer the question of what the world is; his account of science; and ...
Principles of Sensory Evaluation of Food
Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related to sensory evaluation in food industry, this book goes on examining the physiology and psychology of the senses. The succeeding chapters survey the status of methodology and appropriate statistical analyses of the results. These topics are followed by discussions on the problems of measuring consumer acceptance. Food acceptance and preference depend on human sensory responses. The remaining chapters describe the relationship between sensory characteristics and various physical and chemical properties of foods. This book will prove useful to food scientists and researchers.
Advances in Food and Nutrition Research
Approx.322 pages
