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1. |
Record Nr. |
UNISA996197326003316 |
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Titolo |
Encapsulation and controlled release technologies in food systems [[electronic resource] /] / edited by Jamileh M. Lakkis |
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Pubbl/distr/stampa |
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Ames, Iowa, : Blackwell Pub., 2007 |
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ISBN |
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1-282-36543-6 |
9786612365430 |
0-470-27788-2 |
0-470-27659-2 |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (255 p.) |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Controlled release technology |
Microencapsulation |
Food - Analysis |
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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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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Encapsulation and Controlled Release Technologies in Food Systems; Dedication; Table of Contents; Contributors; Preface; 1. Introduction; 2. Improved Solubilization and Bioavailability of Nutraceuticals in Nanosized Self-Assembled Liquid Vehicles; 3. Emulsions as Delivery Systems in Foods; 4. Applications of Probiotic Encapsulation in Dairy Products; 5. Encapsulation and Controlled Release in Bakery Applications; 6. Encapsulation Technologies for Preserving and Controlling the Release of Enzymes and Phytochemicals; 7. Microencapsulation of Flavors by Complex Coacervation |
8. Confectionery Products as Delivery Systems for Flavors, Health, and Oral-Care Actives9. Innovative Applications of Microencapsulation in Food Packaging; 10. Marketing Perspective of Encapsulation Technologies in Food Applications; Index |
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Sommario/riassunto |
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In Encapsulation and Controlled Release Technologies in Food Systems, editor Lakkis has gathered a highly respected collection of expert contributors from industry and academia to highlight recent innovations in encapsulation and controlled release technologies in food systems. Unlike most recent publications which dealt exclusively |
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with theoretical aspects of these technologies, this volume focuses mainly on devising effective and innovative applications in food systems in which these delivery vehicles operate. In addition, the book provides some emphasis on new opportunities that may |
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2. |
Record Nr. |
UNINA9911020203003321 |
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Autore |
Higman B. W |
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Titolo |
How Food Made History |
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Pubbl/distr/stampa |
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ISBN |
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1-283-24053-X |
9786613240538 |
1-4443-4467-6 |
1-4443-4464-1 |
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Descrizione fisica |
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1 online resource (277 p.) |
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Classificazione |
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Disciplina |
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394.1/209 |
394.1209 |
641.3009 |
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Soggetti |
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Food - Social aspects - History |
Food -- Social aspects -- History |
Food habits - History |
Food habits -- History |
HISTORY / Social History |
Food - History - Social aspects |
Anthropology |
Social Sciences |
Manners & Customs |
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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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Description based upon print version of record. |
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Nota di contenuto |
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HOW FOOD MADE HISTORY; Contents; Illustrations; Preface; Prologue: Questions of choice?; References; 1 The Creation of Food Worlds; Making the ancient world food map; The origins of domestication, agriculture, and urbanization; Food worlds at 5000 BP; Seven claims; |
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References; 2 Genetics and Geography; Genetic modification, ancient and modern; Prohibitions and taboos; Geographical redistribution; Three claims; References; 3 Forest, Farm, Factory; Forest gardens; Crop farming landscapes; Industrialized agriculture; Five claims; References; 4 Hunting, Herding, Fishing; Hunting; Herding; Fishing |
Two claimsReferences; 5 Preservation and Processing; Ancient preservation; Ancient processing; Modern milling; Packaging; Freezing and chilling; Milk, butter, yoghurt, and cheese; Three claims; References; 6 Trade; Ancient trades; Modern trades; The global supermarket; Two claims; References; 7 Cooking, Class, and Consumption; Cooks; Cooking; Eating places; Meals and mealtimes; References; 8 National, Regional, and Global Cuisines; Cuisine, high and low; The origins of cuisines; Megaregions and pan-ethnicity; Global foods; Three claims and counterclaims; References |
9 Eating Well, Eating BadlyNutrition and diet; Stature; Obesity; Dieting; Denial; Vegetarianism; References; 10 Starving; Famine; Famine foods; Survival strategies; Food aid; Impact; Two claims; References; Conclusion: Cornucopia or Pandora's Box?; References; Suggested Further Reading; Index |
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Sommario/riassunto |
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Covering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies. Charts the changing technologies that have increased crop yields, enabled the industrial processing and preservation of food, and made transportation possible over great distancesConsiders social attitudes towards food, religious prohibitions, health and nutrition, and the politics of distributionOf |
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3. |
Record Nr. |
UNINA9910133090303321 |
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Titolo |
The world health report : report of the Director-General |
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Pubbl/distr/stampa |
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Geneva : , : World Health Organization, , 1995- |
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ISSN |
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Descrizione fisica |
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Disciplina |
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Soggetti |
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World health |
Communicable Disease Control |
Global Health |
World Health Organization |
Organisation mondiale de la santé |
Santé publique |
Statistiques sanitaires |
Annuaires |
Wereldgezondheid |
WHO |
Periodical |
Statistics. |
Periodicals. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Periodico |
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Note generali |
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Refereed/Peer-reviewed |
Issues have distinctive titles. |
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