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Food Security, Food Safety, Food Quality - - Bog - Bloomsbury Publishing PLC - Plusbog.dk

Monotheism, Intolerance, and the Path to Pluralistic Politics - Christopher A. Haw - Bog - Cambridge University Press - Plusbog.dk

Food Policy and Food Security - Alexander Nikulin - Bog - Lexington Books - Plusbog.dk

Food Policy and Food Security - Alexander Nikulin - Bog - Lexington Books - Plusbog.dk

This book provides a comprehensive analysis of Russian food policy. Food policy is defined as the way government policy influences food production and distribution. Russia’s food policy is important for several reasons. The first and most obvious reason is that a dysfunctional food policy is symptomatic of larger political and societal problems. A failing food policy is often the precursor to political instability. Russian food policy is also important is due to the agricultural recovery since 2004 that has allowed Russia to become self-sufficient in grain production. Being food-sufficient in grain means that Russia is not drawing upon global grain supply. Even more important, Russia now produces surpluses and has become a global grain supplier. Moreover, the agricultural recovery has made the country food secure, traditionally defined as having enough food for a healthy life. An analysis of food policy reveals that the structure of food production has changed with the emergence of mega-farms called agroholdings that are horizontally and vertically integrated. Agroholdings represent a concentration of capital and land, with a small number of farms producing large percentages of total food output. The book explores alternatives to the industrial agricultural model by discussing different variants of sustainable agriculture.A final importance of Russian food policy concerns food trade. Russia has become more protectionist since 2012. The food embargo against Western nations (2014-2017) is one example, so too is import substitution that is a core component of food policy. The book demonstrates the politicalization of external food trade. Food trade and denial of access to the Russian market is used as an instrument of foreign policy to punish countries with whom Russia has disagreements. Current Russian policymakers have food resources to augment, support, and extend national interests abroad. Russia historically has cycled through periods of integration and isolation from the West. This book raises the question whether a new normal has arisen that is characterized by the permanent withdrawal from integration, as evidenced by its nationalist and protectionist food policy. The book is entirely original, rich in detail and broad in scope. It is based on field work, survey data, a wide reading of primary sources and the secondary literature, all of which are linked to important policy questions in development studies and food studies. It is destined to become a classic book on Russian food policy.

DKK 980.00
1

Science and Strategies for Safe Food - Surender S. (food And Supply Department Ghonkrokta - Bog - Taylor & Francis Ltd - Plusbog.dk

Blood Cells - Barbara J. Bain - Bog - John Wiley & Sons Inc - Plusbog.dk

Blood Cells - Barbara J. Bain - Bog - John Wiley & Sons Inc - Plusbog.dk

A comprehensive discussion of haematological morphology In the newly revised Sixth Edition of Blood Cells: A Practical Guide, expert haematologist Barbara J. Bain delivers a robust guide for use in the diagnostic hematology laboratory, covering methods of collection of blood specimens, blood film preparation and staining, the principles of manual and automated blood counts, and the assessment of the morphological features of blood cells. The book functions well as both a straightforward and practical bench manual and as a reference source for practicing hematologists. It has been completely updated to incorporate newly published information and 400 high-quality photographs to aid in blood cell identification. The text is comprehensive and fully supported by references. A companion website contains multiple-choice questions to aid the reader in retaining the information contained within. While the book provides additional guidance on further tests that should be performed for specific provisional diagnoses, the main focus of the text remains on microscopy and the automated full blood count. It also contains: A thorough introduction to blood sampling and blood film preparation and examination, as well as performance of blood countsComprehensive exploration of the morphology of blood cells, detecting erroneous blood counts, and normal rangesPractical discussions of quantitative changes in blood cells and important supplementary testsIn-depth examinations of disorders of red blood cells, white blood cells and plateletsReview of the morphological features of blood parasites Perfect for practicing haematologists and haematology trainees, Blood Cells: A Practical Guide will also earn a place in the libraries of biomedical scientists working in laboratory settings. Many laboratories worldwide regard it as an essential bench book.

DKK 1015.00
1

Food as Communication / Communication as Food - - Bog - Peter Lang Publishing Inc - Plusbog.dk

New Food Product Development - Gordon W. Fuller - Bog - Taylor & Francis Inc - Plusbog.dk

New Food Product Development - Gordon W. Fuller - Bog - Taylor & Francis Inc - Plusbog.dk

About the Second Edition: "… a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace…. delivers helpful information in a concise, organized style, bringing together diverse elements of the food industry that are all important for a new product introduction into the marketplace.… [a] should-have reference book for anyone involved in developing new food products working in or with the food industry." —Journal of Product Innovation Management, Vol. 23, No. 3 See what’s new in the Third Edition: - - Examination of modern marketing techniques such as neuromarketing technology, test market modeling software, and social network marketing - Exploration of economic challenges and how to do more with less to combat rising food commodity prices and lower carbon footprint - Cohesive overview of all aspects of new food product development technologies and advances - In-depth review of techniques of new product development and simulated test markets - Expanded discussion of the problems specific to product development for the food service industry - With new material highlighting the latest trends and science in marketing and electronic communication and their combined effect on market research, New Food Product Development: From Concept to Marketplace, Third Edition, describes stages of development in detail, beginning with sources of ideas and moving through development, final screening, and introduction into the marketplace. Drawing on his extensive experience in new food product development, the author outlines ways a company can organize for new product development and optimize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team, other company departments, and outside resources in the food product development process. A well-grounded, broad perspective in the fundamentals of the new food development process in industry, this new edition of a bestseller clearly delineates cost-effective best practices for bringing new products to market.

DKK 930.00
1

Introducing Food Science - Andrew D. Clarke - Bog - Taylor & Francis Inc - Plusbog.dk

Introducing Food Science - Andrew D. Clarke - Bog - Taylor & Francis Inc - Plusbog.dk

Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back , Remember This!, and Looking Ahead , it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems. See What’s New in the Second Edition: New chapter Sustainability and Distribution Approximately 60 new tables and figures New section at the end of each chapter with problems / exercises to test comprehension Now includes a glossary The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.

DKK 920.00
1

Food Justice and the Industrial Food System - Michael B Elmes - Bog - Taylor & Francis Ltd - Plusbog.dk

Food Justice and the Industrial Food System - Michael B Elmes - Bog - Taylor & Francis Ltd - Plusbog.dk

Organizational Food Justice: Exploring Social Movements and Resistance to Industrial Agriculture presents food justice as resistance to the current industrial food system in the US from the perspective of discourse and practice. The book frames the injustices of the current industrial food system with an emphasis on growing levels of hunger and obesity in the US, poor wages among farm and food workers, abuse of farmworker labor, and unsustainable farm incomes. Organizational Food Justice examines the industrial food system from the perspective of discourse and practice and introduces food-related social movements that have arisen since the 1960s as resistance. These movements include the organic food movement, the Slow Food movement, the labor justice movement (including the rise of the United Farm Workers Organization and, more recently, the Coalition of Immokalee Workers), the Food Sovereignty movement as well as growing interest in urban agriculture (including guerilla gardening) and producer agricultural cooperatives. To conclude, the book discusses the future of the food system in the US given these varied and competing discourses and practices. While there has been work on social movements that has emphasized discourse and practice, that work has never been contextualized in the wider industrial food system or in relation to other forms of resistance to the system or books that look at the food system from a discursive or practice perspective with respect to organizational or field change. This unique book offers a critical perspective on the industrial food system and educates readers around how different organizations are practicing food justice whilst also offering readers insight into the future of food system given these competing discourses and practices.

DKK 1083.00
1

Blood and Kinship - - Bog - Berghahn Books - Plusbog.dk

Biological and Chemical Hazards in Food and Food Products - - Bog - Apple Academic Press Inc. - Plusbog.dk

Food Engineering - - Bog - Apple Academic Press Inc. - Plusbog.dk

Food Proteins and Peptides - - Bog - Taylor & Francis Ltd - Plusbog.dk

Food Proteins and Peptides - - Bog - Taylor & Francis Ltd - Plusbog.dk

A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers in biochemistry, biotechnology, food science and technology, nutrition, and medicine to understand the physicochemical and biochemical factors that govern the functionality of these food components. Following chapters on the structure and chemistry of amino acids, peptides, and proteins, the book describes modes of characterization and the functional relationships of food proteins. It examines protein solubility and insolubility and explores proteins and peptides as emulsifying and foaming agents. Specialized topics include: - - Factors affecting heat-induced casein–whey protein interactions in bovine milk systems - The effects of protein–saccharide interactions on the properties of food components - Ameliorative action of peptides on cholesterol and lipid metabolism - Proteins and peptides with elements of sweetness, kokumi, umami, and bitterness - A new approach for the large-scale fractionation of peptides based on their amphoteric nature - The book examines the source of bioactive peptides and describes their bioavailability, including their absorption and occurrence in human blood. It also provides a database of biologically active proteins and peptides. Final chapters review current status, future industrial perspectives, and future trends of bioactive food proteins and peptides and explore the role of nanotechnology in protein research. With contributions from a panel of international scientists, this volume captures the state of the art in protein and peptide research, providing a launching pad for further inquiry and discovery.

DKK 976.00
1

Right to Food: Methodological Toolbox - Food And Agriculture Organization Of The United Nations - Bog - Food & Agriculture Organization of the United

Food Allergens - - Bog - Springer International Publishing AG - Plusbog.dk

Food - John Coveney - Bog - Taylor & Francis Ltd - Plusbog.dk

Poverty, Food Consumption, and Economic Development - Maneka Jayasinghe - Bog - Springer Verlag, Singapore - Plusbog.dk

Tactics for the TOEIC Test, Reading and Listening Test, Introductory Course: Pack - - Bog - Oxford University Press - Plusbog.dk