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The Agronomy and Economy of Important Tree Crops of the Developing World

The Agronomy and Economy of Important Tree Crops of the Developing World
A Book

by K.P. Prabhakaran Nair

  • Publisher : Elsevier
  • Release : 2010-04-22
  • Pages : 368
  • ISBN : 9780123846785
  • Language : En, Es, Fr & De
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Major tree crops contribute substantially to the economy of many developing countries on the Asian, African and Latin American continents. For example, coffee is the main revenue earner for Kenya. This book provides a comprehensive review of the agronomy, botany, taxonomy, genetics, chemistry, economics, and future global prospects of a range of crops that have great food, industrial and economic value such as cocoa, coffee, cashew, oil palm and natural rubber. Discusses the major tree crops of great economic value to the developing world The author is an eminent scientist who has won numerous awards for his work in this area

Agronomy and Economy of Important Tree Crops of the Developing World

Agronomy and Economy of Important Tree Crops of the Developing World
A Book

by K P Prabhakaran Nair

  • Publisher : Unknown Publisher
  • Release : 2014
  • Pages : 351
  • ISBN : 9789351070986
  • Language : En, Es, Fr & De
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Food and Human Responses

Food and Human Responses
A Holistic View

by Kodoth Prabhakaran Nair

  • Publisher : Springer Nature
  • Release : 2020-01-01
  • Pages : 228
  • ISBN : 3030354377
  • Language : En, Es, Fr & De
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This book discusses the role of food and the human nutrition-behavior interface. Food makes us what we are, but in addition to providing adequate nutrition, does it influence behavior? This book looks at this critical question from various angles and considers different concepts and approaches to food, nutrition and well-being. To better understand the entire gamut of the food-behavior linkage, the author unravels the workings of the mind - brain link. The book discusses this aspect and the findings add to the existing fund of knowledge in this area. Much of today’s malaise in humans can be traced to the food consumed by individuals. This book provides a comprehensive picture of the current state of human nutrition and how this can be linked to behavior.

Sustainable Agriculture for Climate Change Adaptation

Sustainable Agriculture for Climate Change Adaptation
A Book

by Kathy Lewis,Douglas Warner

  • Publisher : MDPI
  • Release : 2020-12-02
  • Pages : 300
  • ISBN : 3039363824
  • Language : En, Es, Fr & De
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The Anthropocene, the time of humans. Never has human influence on the functioning of the planet been greater or in more urgent need of mitigation. Climate change, the accelerated warming of the planet’s surface attributed to human activities, is now at the forefront of global politics. The agriculture sector not only contributes to climate change but also feels the severity of its effects, with the water, carbon and nitrogen cycles all subject to modification as a result. Crop production systems are each subject to different types of threat and levels of threat intensity. There is however significant potential to both adapt to and mitigate climate change within the agricultural sector and reduce these threats. Each solution must be implemented in a sustainable manner and tailored to individual regions and farming systems. This Special Issue evaluates a variety of potential climate change adaptation and mitigation techniques that account for this spatial variation, including modification to cropping systems, Climate-Smart Agriculture and the development and growth of novel crops and crop varieties.

Somatic Embryogenesis: Fundamental Aspects and Applications

Somatic Embryogenesis: Fundamental Aspects and Applications
A Book

by Víctor M Loyola-Vargas,Neftalí Ochoa-Alejo

  • Publisher : Springer
  • Release : 2016-06-06
  • Pages : 506
  • ISBN : 331933705X
  • Language : En, Es, Fr & De
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This book discusses basic and applied aspects of somatic embryogenesis, one of the most powerful tools in plant biotechnology. It is divided into three parts; Part I includes topics such as the history of this research field, how differentiated plant cells can (re)acquire totipotency, molecular features, as well as the epigenetics and proteomics of somatic embryogenesis. Part II covers the somatic embryogenesis of different crops, such as Agave spp. maize, Cocos nucifera, Bixa orellana, Capsicum spp., Coffea spp., Musa spp., Pinus spp., and Arabidopsis thaliana. Various applications, like scale-up propagation and genetic engineering are discussed in detail in Part III. The book will appeal to plant scientists, plant breeders and experts working in industry.

Sweet Treats around the World: An Encyclopedia of Food and Culture

Sweet Treats around the World: An Encyclopedia of Food and Culture
An Encyclopedia of Food and Culture

by Timothy G. Roufs Ph.D.,Kathleen Smyth Roufs

  • Publisher : ABC-CLIO
  • Release : 2014-07-29
  • Pages : 623
  • ISBN : 1610692217
  • Language : En, Es, Fr & De
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From apple pie to baklava, cannoli to gulab jamun, sweet treats have universal appeal in countries around the world. This encyclopedia provides a comprehensive look at global dessert culture. • Discusses iconic desserts and sweet treats in their cultural and historical contexts in North and Latin America; the Caribbean; Europe; North Africa and the Middle East; Sub-Saharan Africa; Central, South, and East Asia; and the Pacific • Feeds into the World Geography database and allows students of geography, social studies, language, and anthropology to examine cultural trends and make cross-cultural connections • Looks at regional desserts across the United States • Includes a selection of contributed family recipes from around the world to provide hands-on learning • Features sidebars of interesting, fun facts and anecdotes relating to desserts and sweet treats

Advanced Manufacturing Systems and Innovative Product Design

Advanced Manufacturing Systems and Innovative Product Design
Select Proceedings of IPDIMS 2020

by B. B. V. L. Deepak

  • Publisher : Springer Nature
  • Release : 2021
  • Pages : 129
  • ISBN : 9811598533
  • Language : En, Es, Fr & De
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The Coconut

The Coconut
Phylogeny,Origins, and Spread

by N Madhavan Nayar

  • Publisher : Academic Press
  • Release : 2016-12-27
  • Pages : 240
  • ISBN : 0128097795
  • Language : En, Es, Fr & De
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The Coconut: Phylogeny, Origins, and Spread comprehensively covers the botany, phylogeny, origins, and spread of the coconut palm. The coconut is used primarily for its oil, fiber, and as an article of food, including its tender-nut water. Until the 1950s, coconut oil used to rank first in the world in production and international trade among all the vegetable oils. Since then, lower-cost sources such as the African oil palm, soybean, canola, and others have overtaken the coconut in oil production and trade. The coconut, Cocos nucifera L. (Arecaceae), is a dominant part of the littoral vegetation across the tropics. In addition to discussing the origins of the coconut and its use as a crop, the book covers the resurgence in the use of the coconut in food, pharmaceuticals, and nutraceuticals. Presents the phylogeny, origins, and spread of the coconut Explores the broad-based use of coconut from basic food source to nutraceuticals Provides ethnobotanical information on cultivation and use of this tropical crop

Plant Invasions in Protected Areas

Plant Invasions in Protected Areas
Patterns, Problems and Challenges

by Llewellyn C. Foxcroft,Petr Pyšek,David M. Richardson,Piero Genovesi

  • Publisher : Springer Science & Business Media
  • Release : 2013-11-27
  • Pages : 656
  • ISBN : 9400777507
  • Language : En, Es, Fr & De
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This book is the first comprehensive global review of all aspects of alien plant invasions in protected areas. It provides insights into advances in invasion ecology emanating from work in protected areas, and the link to locally relevant management support for protected areas. The book provides in-depth case studies, illuminating interesting and insightful knowledge that can be shared across the global protected area network. The book includes the collective understanding of 80 ecologists and managers to extract as much information as possible that will support the long-term management of protected areas, and the biodiversity and associated ecosystem services they maintain. “This outstanding volume draws together pretty much all that can be said on this topic, ranging from the science, through policy, to practical action”. Dr. Simon N. Stuart, IUCN Species Survival Commission, UK. "This important and timely volume addresses two of the most serious problems affecting biodiversity conservation today: assessing the extent to which protected areas are impacted by biological invasions and the complex problems of managing these impacts. Written by leading specialists, it provides a comprehensive overview of the issues and gives detailed examples drawn from protected areas across the world". Professor Vernon H. Heywood, School of Biological Sciences, University of Reading, UK

Climate-Smart Food

Climate-Smart Food
A Book

by Dave Reay

  • Publisher : Springer
  • Release : 2019-01-01
  • Pages : 201
  • ISBN : 3030182061
  • Language : En, Es, Fr & De
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This open access book asks just how climate-smart our food really is. It follows an average day's worth of food and drink to see where it comes from, how far it travels, and the carbon price we all pay for it. From our breakfast tea and toast, through breaktime chocolate bar, to take-away supper, Dave Reay explores the weather extremes the worlds farmers are already dealing with, and what new threats climate change will bring. Readers will encounter heat waves and hurricanes, wildfires and deadly toxins, as well as some truly climate-smart solutions. In every case there are responses that could cut emissions while boosting resilience and livelihoods. Ultimately we are all in this together, our decisions on what food we buy and how we consume it send life-changing ripples right through the global web that is our food supply. As we face a future of 10 billion mouths to feed in a rapidly changing climate, its time to get to know our farmers and herders, our vintners and fisherfolk, a whole lot better. Dave Reay is Professor of Carbon Management at the University of Edinburgh, UK. He has studied climate change for over 20 years, from warming impacts in the Southern Ocean, through carbon fluxes in forests, to greenhouse gas emissions from wetlands and agriculture. In 2018 he received the Chancellors Award for Teaching for his work in climate change education. His latest project involves managing a large area of coastal land in Scotland to regrow native tree species and trap a lifetimes carbon.

Encyclopedia of Applied Plant Sciences

Encyclopedia of Applied Plant Sciences
A Book

by Anonim

  • Publisher : Academic Press
  • Release : 2016-08-27
  • Pages : 1706
  • ISBN : 0123948088
  • Language : En, Es, Fr & De
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Encyclopedia of Applied Plant Sciences, Second Edition presents both foundational and applied information on plants used by humans as sources of food, raw materials, and amenity purposes. It highlights how the underlying science and information links through to applications in practical situations. Since the last edition was published, the role of applied science in agricultural production has been brought into greater focus as fluctuations in global food production feed through into prices and availability to consumers. At the same time, technological advances are changing the way plant science is done. This Second Edition has been expanded to include specific chapters on the leading crops and crop-types, as well as updated chapters on plant development, photosynthesis, metabolism, nutrition, reproduction, seed biology, plant pests and diseases, weed biology, and responses to environmental stresses. The updated chapters reflect progress, particularly in genome sequencing and molecular genetics and biotechnology, including genetic modification, that have taken place since the first edition was published. In addition, the book places these developments in the wider context of biodiversity, food security, intellectual property, and ethical considerations. Presents complete, up-to-date, authoritative information on over 25 separate areas of plant science, covering both theory and applications Edited and written by a distinguished international group of editors and contributors Provides concise, easy to read gateway entries to topics, each supplemented with a further reading list that allows practitioners, students, and researchers to delve deeper into each topic

Encyclopedia of Food and Health

Encyclopedia of Food and Health
A Book

by Anonim

  • Publisher : Academic Press
  • Release : 2015-08-26
  • Pages : 4006
  • ISBN : 0123849535
  • Language : En, Es, Fr & De
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The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter

Cocoa Production and Processing Technology

Cocoa Production and Processing Technology
A Book

by Emmanuel Ohene Afoakwa

  • Publisher : CRC Press
  • Release : 2014-02-21
  • Pages : 374
  • ISBN : 1466598239
  • Language : En, Es, Fr & De
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One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market—raising many questions about its quality, sustainability and traceability. Cocoa Production and Processing Technology presents detailed explanations of the technologies that could be employed to assure sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It provides overviews of up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture. The book covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries and their influence on smallholder farmers. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments with a focus on cocoa bean composition, genotypic variations and their influence on quality, post-harvest pre-treatments, fermentation techniques, drying, storage and transportation. The author provides details on cocoa fermentation processes as well as the biochemical and microbiological changes involved and how they influence flavour. He also addresses cocoa trading systems, bean selection and quality criteria, as well as industrial processing of fermented and dried cocoa beans into liquor, cake, butter and powder. The book examines the general principles of chocolate manufacture, detailing the various stages of the processes involved, the factors that influence the quality characteristics and strategies to avoid post-processing quality defects. This volume presents innovative techniques for sustainability and traceability in high-quality cocoa production and explores new product development with potential for cost reduction as well as improved cocoa bean and chocolate product quality.

Chocolate Science and Technology

Chocolate Science and Technology
A Book

by Emmanuel Ohene Afoakwa

  • Publisher : John Wiley & Sons
  • Release : 2016-04-07
  • Pages : 536
  • ISBN : 1118913760
  • Language : En, Es, Fr & De
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This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide range of topics including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates as well as the nutrition and health benefits of cocoa and chocolate consumption. The topics cover modern cocoa cultivation and production practices with special attention on cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption as well as the application of HACCP and other food safety management systems such as ISO 22,000 in the chocolate processing industry are also addressed. Additionally, detailed research on the influence of different raw materials and processing operations on the flavour and other quality characteristics of chocolates have been provided with scope for process optimization and improvement. The book is intended to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where agriculture, food science and nutrition is studied and researched.

Food Aroma Evolution

Food Aroma Evolution
During Food Processing, Cooking, and Aging

by Matteo Bordiga,Leo M.L. Nollet

  • Publisher : CRC Press
  • Release : 2019-11-15
  • Pages : 726
  • ISBN : 0429807244
  • Language : En, Es, Fr & De
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Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. Features Covers aromatic evolution of food as it is affected by treatment Focuses on food processing, cooking, and aging Describes both classic and new analytical techniques Explains how the flavor perception results are influenced by other food constituents The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. Also available in the Food Analysis & Properties Series: Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Effects of Polyphenol-Rich Foods on Human Health

Effects of Polyphenol-Rich Foods on Human Health
Volume 2

by Giuseppe Grosso

  • Publisher : MDPI
  • Release : 2018-08-27
  • Pages : 360
  • ISBN : 3038971413
  • Language : En, Es, Fr & De
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This book is a printed edition of the Special Issue "Effects of Polyphenol-Rich Foods on Human Health" that was published in Nutrients

Beverages : Processing and Technology

Beverages : Processing and Technology
A Book

by D. Mudgil,S. Barak

  • Publisher : Scientific Publishers
  • Release : 2018-06-01
  • Pages : 302
  • ISBN : 9387991725
  • Language : En, Es, Fr & De
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The objective of this book is to provide complete course content of beverage processing related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food & Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to Beverages, Role of Ingredients and Additives in Beverages, Fruit Juice Processing, Processing of Specific Fruits & Vegetables Juices, Cereal Based Beverages, Soft Carbonated Beverages, Alcoholic Beverages, Dairy Based Beverages, Sports Beverages, Tea Processing, Technology of Coffee Manufacture, Cocoa and Chocolate Based Beverages, Packaging of Beverages & Functional Beverages. The content of the book will be helpful for B.Tech, M.Tech, M.Sc. & Ph.D. students of above mentioned disciplines. These topics will also be helpful for the students preparing for competitive exams.

Cocoa, Chocolate and Human Health

Cocoa, Chocolate and Human Health
A Book

by Sabine Ellinger,Benno F. Zimmermann

  • Publisher : MDPI
  • Release : 2020-05-23
  • Pages : 288
  • ISBN : 3039285882
  • Language : En, Es, Fr & De
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This book entitled “Cocoa, Chocolate, and Human Health” presents the most recent findings about cocoa and health in 14 peer-reviewed chapters including nine original contributions and five reviews from cocoa experts around the world. Bioavailability and metabolism of the main cocoa polyphenols, i.e., the flavanols like epicatechin, are presented including metabolites like valerolactones that are formed by the gut microbiome. Many studies, including intervention studies or epidemiological observations, do not focus on single compounds, but on cocoa as a whole. This proves the effectiveness of cocoa as a functional food. A positive influence of cocoa on hearing problems, exercise performance, and metabolic syndrome is discussed with mixed results; the results about exercise performance are contradictive. Evidence shows that cocoa flavanols may modulate some risk factors related to metabolic syndrome such as hypertension and disorders in glucose and lipid metabolism. However, several cardiometabolic parameters in type 2 diabetics were not affected by a flavanol-rich cocoa powder as simultaneous treatment with pharmaceuticals might have negated the effect of cocoa. The putative health-promoting components of cocoa are altered during processing like fermentation, drying, and roasting of cocoa beans. Chocolate, the most popular cocoa product, shows remarkable losses in polyphenols and vitamin E during 18 months of storage.

Food as Medicine

Food as Medicine
Functional Food Plants of Africa

by Maurice M. Iwu

  • Publisher : CRC Press
  • Release : 2016-11-25
  • Pages : 384
  • ISBN : 1315354381
  • Language : En, Es, Fr & De
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This comprehensive book documents African plants used for functional and medicinal foods. It contains more than 60 detailed monographs of African foods, describing foods with various characteristics such as prebiotic, probiotic, satiety, immune modulation, stress-reduction, sports performance, mental acuity, sleep-supporting, metabolic syndrome, antioxidant, and unsaturated fats. Plant description, botanical names and synonyms, plant part used, habitat and distribution, folk use, nutritional content, and chemistry are all fully detailed. The book highlights indigenous African food processing technologies up to the modern era.

Caffeinated and Cocoa Based Beverages

Caffeinated and Cocoa Based Beverages
Volume 8. The Science of Beverages

by Alexandru Grumezescu,Alina-Maria Holban

  • Publisher : Woodhead Publishing
  • Release : 2019-04-06
  • Pages : 543
  • ISBN : 0128158654
  • Language : En, Es, Fr & De
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Caffeinated and Cocoa Based Beverages, Volume Eight in The Science of Beverages series, covers one of the hottest topics in the current beverage industry. This practical reference takes a broad and multidisciplinary approach on the production, processing, and engineering approaches to caffeinated drinks, highlighting their biological impact and health-related interference. The book presents evidence-based examples of the benefits of caffeinated and cocoa-based beverages and analyzes the latest trends in the industry that are essential for researchers in various fields of food and beverage development, including coverage of pharmaceuticals and the biomedical fields. Presents both functional and medicinal perspectives in beverage production Provides potential solutions for sustainable coffee and cocoa industry Includes novel research applications to foster research and product development