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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
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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

Nutritionism The science and politics of dietary advice

Nutritionism The science and politics of dietary advice

'Gyorgy Scrinis exposes the folly of the reductionist approach and proposes an alternative food quality paradigm based on respecting traditional dietary patterns and reducing technological processing. It may offend nutritionists and will upset the food industry but it could also herald a delicious revolution in our ability to eat well. ' - Dr Rosemary Stanton OAM NutritionistFrom the fear of 'bad nutrients' such as fat and cholesterol to the celebration of supposedly health-enhancing vitamins and omega-3 fats our understanding of food and health has been dominated by a reductive scientific focus on nutrients. It is on this basis that butter and eggs have been vilified yet highly processed foods such as margarine have been promoted as being healthier than whole foods. Gyorgy Scrinis argues that this ideology of nutritionism has narrowed and distorted our appreciation of food quality while promoting nutrition confusion and nutritional anxieties. The food industry exploits these anxieties by nutritionally modifying their food products and marketing them with nutritional and health claims. Through a fascinating investigation into such issues as the butter versus margarine debate the battle between low-fat low-carb low-calorie and low-GI weight-loss diets the limitations of dietary guidelines and the search for the optimal dietary pattern - from Mediterranean and vegetarian to paleo diets - Scrinis builds a revealing history of the scientific social and economic factors driving our modern fascination with nutrition and explores alternative ways of understanding food quality. | Nutritionism The science and politics of dietary advice

GBP 130.00
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Bitter Waters Life And Work In Stalin's Russia

Bitter Waters Life And Work In Stalin's Russia

One dusty summer day in 1935 a young writer named Gennady Andreev-Khomiakov was released from the Siberian labor camp where he had spent the last eight years of his life. His total assets amounted to 25 rubles a loaf of bread five dried herrings and the papers identifying him as a convicted ?enemy of the people. ? From this hard-pressed beginning Andreev-Khomiakov would eventually work his way into a series of jobs that would allow him to travel and see more of ordinary life and work in the Soviet Union of the 1930s than most of his fellow Soviet citizens would ever have dreamed possible. Capitalizing on this rare opportunity Bitter Waters is Andreev-Khomiakov's eyewitness account of those tumultuous years a time when titanic forces were shaping the course of Russian history. Later to become a successful writer and editor in the Russiangr ommunity in the 1950s and 1960s Andreev-Khomiakov brilliantly uses this memoir to explore many aspects of Stalinist society. Forced collectivization Five Year Plans purges and the questionable achievements of ?shock worker brigades? are only part of this story. Andreev-Khomiakov exposes the Soviet economy as little more than a web of corruption a system that largely functioned through bribery barter and brute force?and that fell into temporary chaos when the German army suddenly invaded in 1941. Bitter Waters may be most valuable for what it reveals about Russian society during the tumultuous 1930s. From remote provincial centers and rural areas to the best and worst of Moscow and Leningrad Andreev-Khomiakov's series of deftly drawn sketches of people places and events provide a unique window on the hard daily lives of the people who built Stalin's Soviet Union. | Bitter Waters Life And Work In Stalin's Russia

GBP 130.00
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