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Yaqui Women
The four life histories collected here?personal accounts of the Yaqui wars, deportation from Sonora in virtual slavery, life as soldaderas with the Mexican Revolutionary army, emigration to Arizona to escape persecution, the rebuilding of the Yaqui villages in post-Revolutionary Sonora, and life in the modern Yaqui communities?constitute remarkable documents of human endurance, valuable for both their historical and their anthropological insights. In addition, they shed new light on the roles of women, a group that is underrepresented in studies of Yaquis as well as in life history literature. Based on the belief that the life history approach, focusing on individual rather than cultures or societies, can contribute significantly to anthropological research, the book includes a discussion of life history methodology and illustrates its applicability to questions of social roles and variations in adaptive strategies.
Lentil
The lentil was one of the first foods ever to have been cultivated. This book presents the most comprehensive and up-to-date review of research on lentil production, biotic and abiotic stress management, quality seed production, storage techniques and lentil growing around the world. This book will be of great value to legume breeders, scientists, nutritionists, academic researchers, graduate students, farmers, traders and consumers in the developed and the developing world.
Legumes as Food Ingredient
Legume crops provide a significant sources of plant-based proteins for humans. Grain legumes present outstanding nutritional and nutraceutical properties as sources of bioactive components with benefits in human health, while they are affordable food that contributes to achieving future food and feed security. Furthermore, they are major ingredients in the Mediterranean diet, playing a vital role in developing countries. Global food security requires a major re-focusing of plant sciences, crop improvement and production agronomy towards grain legumes (pulse crops) over coming decades, with intensive research to identify cultivars with improved grain characteristics, helping to develop novel ...
Sourdough Innovations
Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to these products. Traditional sourdough bread is achieved by spontaneous fermentations, leading to natural selections of microorganisms (mainly yeast and lactic acid bacteria) with health benefits for the consumers’ microbiota. However, multiple opportunities are currently underexploited through the entire sourdough value chain. Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing summarizes the lates...
Official Gazette
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B Vitamins and Folate
Written by an expert team, this research compilation provides a fascinating insight into the scientific knowledge around these compounds for health and nutritional scientists.
Unit Operations in Food Grain Processing
Unit Operations in Food Grain Processing covers theory and principles as well as best practices in cleaning, grading, drying, storage, milling, handling, transportation, and packaging of grains. The book begins with an overview of grain types, grain structure and composition, and engineering properties of different grains. It then moves into the aspects of processing. It reviews best practices in processing rice, wheat, pulses, oilseeds, millets, and pseudocereals. The book discusses value addition methods, products of grains, and waste and by-product utilization from grains. These discussions outline equipment and machinery needed, different methods of operations for various grains, and adv...
Legumes for Global Food Security, volume II
Humanity is facing many global challenges. These include 1) achieving food security for a rapidly growing population, 2) slowing the progression of climate change by reducing the production and release of greenhouse gases as consequence of human activity, and 3) meeting the increasing demand for clean energy that will not harm the environment. In this regard, legumes deliver several important services to societies. Legumes provide a diverse range of food crops that are significant sources of plant-based proteins for humans globally. Grain legumes present outstanding nutritional and nutraceutical properties, while being an affordable food that contributes to achieving future global food and feed security in the context of an increasing world population.
World Guide to Special Libraries
The World Guide to Special Libraries lists about 35,000 libraries world wide categorized by more than 800 key words - including libraries of departments, institutes, hospitals, schools, companies, administrative bodies, foundations, associations and religious communities. It provides complete details of the libraries and their holdings, and alphabetical indexes of subjects and institutions.
Colonial Legacies and Contemporary Identities in Chile
This book explores traditional and contemporary concerns surrounding gender and ethnicity in Chile through a textual analysis of historical novels depicting seventeenth-century figure, Catalina de los Ríos y Lisperguer. Drawing on theories from the Global North and South, it incorporates postcolonial perspectives and decolonial feminist methodologies to expose patriarchal, Eurocentric hierarchies constructed during the colonial era, which remain in Chilean society today. Through close readings, the book demonstrates that it is in the inconsistent and fluid depictions of characters that identities are deconstructed and reconstructed in ways that defy and transform social norms. This is the f...
