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Proceeding of the 2nd International Conference on Tropical Agriculture
This book covers the sustainable tropical agriculture, sustainable tropical animal production and health, sustainable tropical forestry, socio-economic dimension in tropical agriculture and innovative and emerging food technology and management as chapters in this book. The common challenging problems in plant, animal, and fisheries production in the tropic are climate change, inefficiency production system, low technological innovation, decreasing environment quality, and the outbreak risk of pest and diseases.
Proceeding of the 1st International Conference on Tropical Agriculture
The proceeding of tropical agriculture is a proceeding of papers presented at the International Conference on Tropical Agriculture. Sustainability of agriculture production system is an important issue in the world, which includes all aspects of sustainable criteria, such as technical, socio-economic, and ecological aspects. This book covers sustainable tropical agriculture, sustainable tropical fisheries, sustainable tropical animal production, sustainable tropical forestry, tropical animal health, and Innovative and Emerging Food Technology and Management. The most common, challenging issues in plant, animal and fisheries production in the tropics are climate change, inefficiency productio...
Proceeding of the 2nd International Conference on Tropical Agriculture
This book covers the sustainable tropical agriculture, sustainable tropical animal production and health, sustainable tropical forestry, socio-economic dimension in tropical agriculture and innovative and emerging food technology and management as chapters in this book. The common challenging problems in plant, animal, and fisheries production in the tropic are climate change, inefficiency production system, low technological innovation, decreasing environment quality, and the outbreak risk of pest and diseases.
Coffee
Coffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. The book focuses on the following topics: coffee constituents; pro- and antioxidant properties of coffee constituents; bioavailability of coffee constituents; health benefits and disease prevention effects of coffee; and potential negative impacts on health. Multiple chapters describe coffee's positive impact on health and various diseases: type 2 diabetes; neurodegenerative diseases (Parkinson's and Alzheimer's); cancer (prostate, bladder, pancreatic, breast, ovarian, colon and colorectal); cardiovascular health; and liver health. Coffee's positive effects on mood, suicide rate and cognitive performance are addressed as are the negative health impacts of coffee on pregnancy, insulin sensitivity, dehydration, gastric irritation, anxiety, and withdrawal syndrome issues. Written by many of the top researchers in the world, Coffee: Emerging Health Benefits and Disease Prevention is a must-have reference for food professionals in academia, industry, and governmental and regulatory agencies whose work involves coffee.
Entrepreneurship
Entrepreneurship plays an exceptional role in the development of economies and is a vital source of change in all aspects of society. This book tries to facilitate a fundamental rethinking of entrepreneurial activity and how it is manifested. It addresses a critical shortcoming in much of the research, education, and economic development work that deals with entrepreneurship. Instead of the general theories of entrepreneurship, the book lays a foundation for developing theories of different kinds of entrepreneurial ventures. As the reader navigates these pages, he or she should hopefully broaden their entrepreneurial landscape and identify critical factors that drive contemporary entrepreneurship.
Cocoa Butter and Related Compounds
This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included. Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs. Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in great detail in this book. - Brings together all that is known about cocoa butter into one book - Describes physical characteristics of cocoa butter including rheology, hardness, and melt profiles - Reconsiders polymorphism of cocoa butter in light of recent studies by various analytical techniques - Presents new understandings on the cause of crystallization and transitions of polymorphs
Coffee
We live in an era of constantly accelerating scientific and social change brought about by developments in education, technology and modem communication. This is a time of questioning and new perceptions affecting all facets of our daily lives. With increasing frequency issues are being raised which demand answers and new approaches. This increases the responsibility of those involved in determining the future shape of the world of coffee. The dependence of developing countries on income generated from trade in coffee, the emergence of new processing techniques, health implications and questions of quality of coffee in the cup are among the issues related to coffee. The knowledge required to...
Quality Function Deployment
This book not only explains QFD fundamentals clearly and concisely, it takes you well beyond the basics to provide the advanced techniques, specific information, and concrete examples you need to implement QFD successfully and derive its full benefits.
Food Hygiene, Microbiology and HACCP
Food microbiology is a fascinating and challenging science. It is also very demanding with a constantly changing sea of guidelines, regulations and equip ment. Public concerns over food safety issues can overemphasize certain risks and detract from the normal hygienic practice of food manufacturers. This new edition aims to update anyone concerned with the hygienic production of food on key issues of HACCP, food microbiology and the methods of microbe detection. I have taken a 'crystal ball' approach to certain topics. The use of rapid techniques such as lux gene technology and polymerase chain reaction (DNA probes) are progressing so rapidly in the research laboratory that when this book is...
Biochemistry of Fruit Ripening
It is over 20 years since the publication of A.c. Hulme's two volume text on The Biochemistry of Fruits and thei.r Products. Whilst the bulk of the information contained in that text is still relevant it is true to say that our understanding of the biochemical and genetic mech
