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Diseases of Small Grain Cereal Crops A Colour Handbook

Diseases of Small Grain Cereal Crops A Colour Handbook

The small grain cereals wheat barley oats and rye are cultivated worldwide. They form the foundation of most agricultural systems and are essential in the manufacture of staple products such as bread pasta and fermented beverages. Reflecting the global and economic importance of cereal crops this book aims to make identification of diseases afflicting them easier. Covering 40-50 of the most important pathogens in Europe North America Japan and Australia the handbook contains superb color photographs accompanied by clear concise descriptions of diseases with advice on their control and is of use to plant health professionals growers farmers and students of agriculture. Diseases are illustrated at varying stages of development and entries follow an easy-to-use format. First the pathogens involved and their symptoms are described; next information on the disease cycle is given covering epidemiological features and the form taken by the pathogen in different climates. The section on economic significance deals with effects on yield and the ecosystem while that on control advises growers on measures and techniques to combat the outbreak of disease including the latest chemical treatments. For each disease detailed references provide a key to further reading. | Diseases of Small Grain Cereal Crops A Colour Handbook

GBP 175.00
1

Fermented Foods Part I Biochemistry and Biotechnology

Fermented Foods Part I Biochemistry and Biotechnology

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered more high throughput biotechnologies are being used to promote the fermented food industries. As a result the microorganisms process biochemistry manufacturing and down-streaming processing as well as the bioactive metabolites released by the fermenting organisms and above all the healthy functions of these foods were extensively researched. The application and progress of biotechnology and biochemistry of traditional fermented food systems are different from each other as the microorganisms and the food matrices vary widely. Part I (Biochemistry and Biotechnology) of this book (Fermented Foods) discusses the general aspects of biochemistry and biotechnological application of fermented foods involving acetic acid bacteria lactic acid bacteria ethanolic yeasts and fungi in accelerating the many and variable functional factors in the fermented foods as well as metagenomics of fermented foods. The detailed technological interventions involved in different categories of fermented foods such as fermented cereals (bread and sourdough) fermented milk products (yogurt cheese) fermented sausages fermented vegetables (kimchi sauerkraut) fermented legumes (tempeh natto) and coffee and cocoa fermentations and fermented beverages (animal- and plant-based) with their potential and actual health benefits are discussed in Part II (Fermented Foods: Technological Interventions). | Fermented Foods Part I Biochemistry and Biotechnology

GBP 44.99
1

Tea as a Food Ingredient Properties Processing and Health Aspects

Tea as a Food Ingredient Properties Processing and Health Aspects

Tea is one of the most widely consumed beverages worldwide and tea extract has been used in a variety of food products including beverages bread cakes ice-cream wine biscuits dehydrated fruits and various meat and dairy products. In recent years there is growing consumer interest in the tea extract supplemented products. Tea as a Food Ingredient: Properties Processing and Health Aspects provides extensive scientific information on the properties of tea foods chemical properties formulations and tea as ingredient to develop new health foods. It describes tea food production chemical and physical properties sensory quality processing technology and health benefits. Early chapters present information relating to scientific studies on the health benefits of tea and the latter chapters focus on introducing tea products into foods which is the major focus of the entire book. Key Features: Covers broad areas such as chemical properties bioactive components and health benefits of tea-based foods Focuses on chemical properties of tea foods processing technologies functional food products and health benefits Explains how the addition of tea extract changes the properties of food and consumer sensory perception This book presents current and sound scientific knowledge on the nutritional value and health benefit of the different tea-based food products and will be beneficial for food science professionals as well as anyone with an interest in tea as a food ingredient and the benefits it can provide. | Tea as a Food Ingredient Properties Processing and Health Aspects

GBP 170.00
1