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1. |
Record Nr. |
UNINA9910144256303321 |
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Titolo |
Crop protection and sustainable agriculture [[e-book]] |
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Pubbl/distr/stampa |
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Chichester ; ; New York, : Wiley, 1993 |
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ISBN |
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1-282-12241-X |
9786612122415 |
0-470-51447-7 |
0-470-51448-5 |
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Descrizione fisica |
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1 online resource (298 p.) |
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Collana |
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Ciba Foundation symposium ; ; 177 |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Plants, Protection of |
Sustainable agriculture |
Food supply |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Editors: Derek J. Chadwick (organizer) and Joan Marsh. |
Symposium on World Food Production by Means of Sustainable Agriculture: the Role of Crop Protection, held 30 Nov. to 2 Dec. 1992 in Madras, India. |
"A Wiley-Interscience publication." |
"Ciba Foundation"--Cover. |
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Nota di bibliografia |
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Includes bibliographical references and indexes. |
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Nota di contenuto |
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CROP PROTECTION AND SUSTAINABLE AGRICULTURE; Contents; Participants; Preface; Introduction; The ecological background of food production; Sustainable agriculture: an explanation of a concept; Crop protection: why and how; The economics of food production; Government intervention in crop protection in developing countries; General discussion I; Agricultural development paths and pest management: a pragmatic view of sustainability; Systems of plant protection; Integrated diseases management of plant viral diseases; Agriculture in Gloria Land |
The local view on the role of plant protection in sustainable agriculture |
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in IndiaGeneral discussion I I; Communication and implementation of change in crop protection; Plant diseases in India and their control; Sustainable agriculture and integrated pest management in China; Towards the rational management of the insect pests of tropical legume crops in Asia: review and remedy; Perspectives for crop protection in sustainable agriculture; Summary; Index of contributors; Subject index |
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Sommario/riassunto |
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The increase in the world population and changes in welfare have led to an enormously expanding demand for food. In the industrialized world, food surpluses rather than shortages are a problem together with adverse environmental impacts from the overuse of chemicals and excessive exploitation of agricultural land. In the developing world, food production cannot keep up with population growth and the gap between demand and supply is growing. This book explores the theme of sustainable agricultural development in the developing world, with a particular focus on crop protection. Includes chapters |
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2. |
Record Nr. |
UNINA9910557422203321 |
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Autore |
Bigiani Albertino |
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Titolo |
Salt Taste, Nutrition, and Health |
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Pubbl/distr/stampa |
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Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
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Descrizione fisica |
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1 online resource (152 p.) |
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Soggetti |
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Biology, life sciences |
Food & society |
Research & information: general |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Sommario/riassunto |
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Salt (NaCl) is a key component of the human diet because it provides the sodium ion (Na+), an essential mineral for our body. Na+ regulates |
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extracellular fluid volume and plays a key role in many physiological processes, such as the generation of nerve impulses. Na+ is lost continuously through the kidneys, intestine, and sweating. Thus, to maintain proper bodily balance, losses have to be balanced with foods containing this cation. The need for salt explains our ability to detect Na+ in foodstuffs: Na+ elicits a specific taste sensation called "salty", and gustatory sensitivity to this cation is crucial for regulating its intake. Indeed, the widespread use of salt in food products for flavoring and to improve their palatability exploits our sense of taste for Na+. When consumed in excess, however, salt might be detrimental to health because it may determine an increase in blood pressure-a major risk factor for many cardiovascular diseases. Understanding how salt taste works and how it affects food preference and consumption is therefore of paramount importance for improving human nutrition. This book comprises cutting-edge research dealing with salt taste mechanisms relevant for nutrition and health. |
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