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Author by : William Shurtleff
Languange Used : en
Release Date : 2013-05
Publisher by : Soyinfo Center
ISBN : 9781928914556
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Download history of tofu and tofu products 965 ce to 2013 or read history of tofu and tofu products 965 ce to 2013 online books in PDF, EPUB and Mobi Format. Click Download or Read Online button to get history of tofu and tofu products 965 ce to 2013 book now. Note:! If the content not Found, you must refresh this page manually.History Of Tofu And Tofu Products 965 Ce To 1984
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Author by : William Shurtleff; Akiko Aoyagi
Languange Used : en
Release Date : 2022-06-03
Publisher by : Soyinfo Center
ISBN : 9781948436762
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 640 photographs and illustrations - many color. Free of charge in digital PDF format....
History Of Tofu And Tofu Products 1985 1994
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Author by : William Shurtleff; Akiko Aoyagi
Languange Used : en
Release Date : 2022-06-08
Publisher by : Soyinfo Center
ISBN : 9781948436779
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 233 photographs and illustrations - mostly color. Free of charge in digital PDF format....
History Of The Soyfoods Movement Worldwide 1960s 2019
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Author by : William Shurtleff; Akiko Aoyagi
Languange Used : en
Release Date : 2019-07-01
Publisher by : Soyinfo Center
ISBN : 9781948436090
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 615 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books....
History Of Meat Alternatives 965 Ce To 2014
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Author by : William Shurtleff
Languange Used : en
Release Date : 2014-12-18
Publisher by : Soyinfo Center
ISBN : 9781928914716
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive index. 435 color photographs and illustrations. Free of charge in digital PDF format on Google Books....
History Of White Wave Inc 1977 2022 America S Most Creative And Successful Soyfoods Maker Boulder Colorado
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Author by : William Shurtleff; Akiko Aoyagi
Languange Used : en
Release Date : 2022-09-09
Publisher by : Soyinfo Center
ISBN : 9781948436823
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 84 photographs and illustrations - mostly color. Free of charge in digital PDF format....
Meat Less The Next Food Revolution
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Author by : David Julian McClements
Languange Used : en
Release Date : 2023-03-14
Publisher by : Springer Nature
ISBN : 9783031239618
Reducing the amount of meat in our diet would have major environmental benefits, including reducing greenhouse gas emissions, pollution, deforestation, and biodiversity loss. Moreover, it would have wide-ranging ethical benefits by decreasing the huge number of livestock animals confined and killed each year for food. For consumers, there may also be health benefits from a meat-less diet, provided it was carefully planned. Advances in modern science and technology, including plant-based, microbial, lab-grown, and insect meats, are revolutionizing the food industry and making it easier for consumers worldwide to maintain a meat-less diet. In Meat Less: The Next Food Revolution I outline my own journey as a food scientist who became a vegetarian in solidarity with my daughter. In writing this book I take the viewpoint that there are no easy answers and that everyone must make the decision to eat meat or not based on their own values. The first chapters examine the impact of meat consumption on the environment, human health, and animal welfare, including the important questions of how much does eating meat really contribute to greenhouse gas emissions, pollution, and biodiversity loss, what are the ethical implications of raising and killing animals for food, and the impact of reducing meat consumption on human nutrition and health. I then discuss some of the new technologies that are being developed to create alternatives to meat, including plant-based meat, cultured (lab-grown) meat, microbial meat, and insect meat. I present the science behind these new technologies and their potential for making a difference to climate change and human health. In the final chapter, I discuss why I remain a vegetarian and have decided to dedicate the rest of my scientific career to finding sustainable and healthy alternatives to meat, presenting my vision of the human diet in 2050....
Dispersals
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Author by : Jessica J. Lee
Languange Used : en
Release Date : 2024-03-12
Publisher by : Catapult
ISBN : 9781646221790
A prize-winning memoirist and nature writer turns to the lives of plants entangled in our human world to explore belonging, displacement, identity, and the truths of our shared future A seed slips beyond a garden wall. A tree is planted on a precarious border. A shrub is stolen from its culture and its land. What happens when these plants leave their original homes and put down roots elsewhere? In fourteen essays, Dispersals explores the entanglements of the plant and human worlds: from species considered invasive, like giant hogweed; to those vilified but intimate, like soy; and those like kelp, on which our futures depend. Each of the plants considered in this collection are somehow perceived as being ‘out of place’—weeds, samples collected through imperial science, crops introduced and transformed by our hand. Combining memoir, history, and scientific research in poetic prose, Jessica J. Lee meditates on the question of how both plants and people come to belong, why both cross borders, and how our futures are more entwined than we might imagine....
Phytochemicals In Agriculture And Food
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Author by :
Languange Used : en
Release Date : 2024-06-12
Publisher by : BoD – Books on Demand
ISBN : 9781837686827
Plants employ strategies to tackle the challenges in their ecosystems, notably by synthesizing secondary metabolites. These unique molecules aid plants in adapting to their surroundings and are key sources of active pharmaceutical ingredients. Recent discoveries have identified multiple phytochemicals in different species, enhancing the medicinal and nutritional worth of fruits, seeds, and cereals. These compounds are celebrated for their functional and nutraceutical attributes. This book provides a comprehensive overview of phytochemicals in agriculture and food....
Digital Gastronomy From 3d Food Printing To Personalized Nutrition
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Author by : Chee Kai Chua
Languange Used : en
Release Date : 2022-08-05
Publisher by : World Scientific
ISBN : 9789811256608
The food industry has seen many changes over the last several decades — new technologies have been introduced into the way we cook, manufacture, and present food products to consumers. Digital gastronomy, which combines new computational abilities such as three-dimensional (3D) printing with traditional food preparation, has allowed consumers to design and manufacture food with personalized shapes, colours, textures, and even nutrition. In addition to the personalization of food, 3D printing of food has other advantages such as promoting automation in food preparation and food sustainability through 3D-printed cell-based meats and alternative proteins. Entire meals can be constructed just by 3D food printing alone.In this textbook, the background, principles, commercial food printers, materials, regulations, business development, as well as the emerging technologies and future outlook of 3D food printing are explored. In terms of 3D-printed materials, four main classes are reviewed: namely, desserts / snacks (comprising dairy products, chocolate, sugars, and dough), fruits / vegetables, meats /alternative proteins, and pharmaceuticals / nutraceuticals.This textbook has been written to offer readers keen to learn more about 3D food printing in terms of concepts, processes, applications, and developments of 3D food printing. No prior knowledge is required. At the end of each chapter, a set of problems offers undergraduate and postgraduate students practice on the main ideas discussed within the chapter. For tertiary-level lecturers and university professors, the topic on 3D food printing can be associated to other subjects in food and nutrition, pharmaceutical and nutraceutical sciences, and food engineering.Related Link(s)...
