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.
Sixteenth International Seaweed Symposium
The papers presented in this volume reflect continuing worldwide interest in marine algae and range from results using cutting-edge laboratory techniques to simple but important field observations. Many of the contributors frequently publish in their own languages.
Food Texturology: Measurement and Perception of Food Textural Properties
The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them. The book has been divided into four sections: Fundamentals, Sensory and Human Interactions, Instrumental Analysis, and Food Products. Essentially we cover the techniques used for measuring food texture, and then apply them to the different product groups. Readers of the first edition will notice the title has changed, with the adoption of the term texturology. In the long history of food texture research, texturology has been occasionally us...
Fourteenth International Seaweed Symposium
Industrial seaweed use started in Brittany in the XVII century. Today, 700 species have been identified along 1000 km of shoreline, producing 10 million tons of biomass. In the Fourteenth International Seaweed Sumposium the latest developments in the area are discussed. The blending of molecular biology with traditional taxonomy is improving our understanding of phylogeny and species relationships among many of the important algae. A new generation of biologically-based management models is gradually incorporating field testing, concepts from ecological theory and principles from population biology. Prediction is being improved, and an appropriate balance is being struck between commercial exploitation and the preservation of wild seaweed resources. Cell and tissue culture of seaweeds is entering the mass-production phase. Field farming is now entering the large-scale production area. New, biologically active compounds are being described, obtained from algae, and new tools for the characterisation of phytocolloids are described. Microalgal blooms and toxins are also experiencing a flourish of new results.
Twelfth International Seaweed Symposium
Proceedings of the Twelfth International Seaweed Symposium, held in São Paulo, Brazil, July 27-August, 1986.
Essential Cataloguing
This book is designed for library school students, beginning cataloguers, and any information professionals who find they have to be cataloguers and have forgotten how.
Fifteenth International Seaweed Symposium
This volume provides a selection of the most significant papers presented at the 15th International Seaweed Symposium in Valdivia, Chile, in January 1995. Plenary lectures featured seaweed research and utilization in Chile by Bernabé Santelices, ethnobotany of seaweeds by Isabella Abbott, host-virus interactions in marine brown algae by Dieter Müller, DNA analysis methods for recognizing species invasion by Annette Coleman, and recent developments in manufacturing and marketing carrageenan by Harris Bixler. Other highlights include sections on integrated aquaculture using seaweeds and marine invertebrates or fishes and on diseases in seaweeds. The remaining papers cover recent advances in floristics and systematics, population studies, pollution, cultivation, economics, physiology, biochemistry, cell biology, and chemistry and chemical composition of seaweeds, particularly species of Gracilariales, Gigartinales, Gelidiales, Laminariales and Fucales.
Molecular Gastronomy
“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks.”—Gourmet Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules a...
National Union Catalog
Includes entries for maps and atlases.
