Awika (17 resultados)
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- Primera edición
Librería: Prometei Books, New Rochelle, NY, Estados Unidos de AmericaPrometei Books
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EUR 43,06
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Hardcover. Condición: New. 1st Edition. New book, never read. Pages clean and crisp, spine unbroken. 0223B.
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Librería: buchlando-buchankauf, Neumünster, SH, Alemaniabuchlando-buchankauf
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EUR 8,50
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Gebundene Ausgabe. Condición: Wie neu. 212 Seiten; neuwertig und ungelesen ZA 9324971 Sprache: Englisch Gewicht in Gramm: 476.
Idioma: Inglés
Editorial: Woodhead Publishing, 2017
Serie: Libro 240 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 184,49
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Condición: New. pp. 570.
Idioma: Inglés
Editorial: Woodhead Publishing, 2017
Serie: Libro 240 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 199,00
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Condición: New. pp. 570.
Idioma: Inglés
Editorial: Woodhead Pub Ltd, 2017
Serie: Libro 240 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 187,72
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Hardcover. Condición: Brand New. 342 pages. 9.50x6.00x0.75 inches. In Stock.
Idioma: Inglés
Editorial: Woodhead Publishing, 2017
Serie: Libro 240 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 207,39
Envío por EUR 9,95Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 3 disponibles
Condición: New. pp. 570.
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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EUR 210,18
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Condición: New. In.
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Librería: Mispah books, Redhill, SURRE, Reino UnidoMispah books
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EUR 209,39
Envío por EUR 29,21Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
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EUR 255,27
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Hardback. Condición: New. Cereal grains have been the principal component of human diet for thousands of years and have played a major role in shaping human civilization. Around the world, rice, wheat, and maize, and to a lesser extent, sorghum and millets, are important staples critical to daily survival of billions of people.…More than 50% of world daily caloric intake is derived directly from cereal grain consumption. Most of the grain used for human food is milled to remove the bran(pericarp) and germ, primarily to meet sensory expectations of consumers. The milling process strips the grains of important nutrients beneficial to health, including dietary fiber, phenolics, vitamins and minerals. Thus, even though ample evidence exists on the health benefits of whole grain consumption,challenges remain to developing food products that contain significant quantities of whole grain components and meet consumer expectations. This book presents some of the latest research endeavors that aim to improve our understanding of how the chemistry of various grain components can be manipulated to improve contribution of cereals to human health. Most of the topics are based on the Cereal Grains Symposium, at the 2011 American Chemical Society held in Anaheim, CA, March 27-31.
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Librería: moluna, Greven, Alemaniamoluna
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EUR 228,38
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Gebunden. Condición: New. Presents some of the latest research endeavors that aim to improve our understanding of how the chemistry of various grain components can be manipulated to improve contribution of cereals to human healthÜber den AutorrnrnJoseph M. Awika.
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Librería: Rarewaves.com UK, London, Reino UnidoRarewaves.com UK
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EUR 250,57
Envío por EUR 75,94Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Hardback. Condición: New. Cereal grains have been the principal component of human diet for thousands of years and have played a major role in shaping human civilization. Around the world, rice, wheat, and maize, and to a lesser extent, sorghum and millets, are important staples critical to daily survival of billions of people.…More than 50% of world daily caloric intake is derived directly from cereal grain consumption. Most of the grain used for human food is milled to remove the bran(pericarp) and germ, primarily to meet sensory expectations of consumers. The milling process strips the grains of important nutrients beneficial to health, including dietary fiber, phenolics, vitamins and minerals. Thus, even though ample evidence exists on the health benefits of whole grain consumption,challenges remain to developing food products that contain significant quantities of whole grain components and meet consumer expectations. This book presents some of the latest research endeavors that aim to improve our understanding of how the chemistry of various grain components can be manipulated to improve contribution of cereals to human health. Most of the topics are based on the Cereal Grains Symposium, at the 2011 American Chemical Society held in Anaheim, CA, March 27-31.
Idioma: Inglés
Editorial: Woodhead Publishing, 2017
Serie: Libro 240 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 164,16
Envío por EUR 8,00Se envía de Italia a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: new. Questo è un articolo print on demand.
Idioma: Inglés
Editorial: Elsevier Science Jul 2017, 2017
Serie: Libro 240 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AlemaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 185,00
Envío por EUR 23,00Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Gluten-Free Ancient Grains: Cereals, Pseudocereals and Legumes covers grains that are not related to wheat. This includes sorghum, the major millets - pearl, foxtail, proso and finger millet, as well as teff, the major pseudocereals - quin…oa, amaranth and buckwheat, and emerging legume grains - lupin, cowpea, Bambara groundnut and marama beans. These are all characterized as gluten-free grains. The book provides key information on the sustainable production of these grains. Ancient grains are characterized by their ability to produce a crop under harsh environmental conditions where the major cereals are not-sustainable or even fail. In order to meet growing food demand, and with water resources becoming scarce, this is a highly valuable quality. Chapters review the major grains, analyzing their production and manufacture processes and detailing their impact on long-term good health. Of interest to many people and organizations in the food production chain, this book will be of significant value to agricultural scientists, food company innovation and R&D managers, academic and food company nutritionists and dietitians and governmental and non-governmental health ministries and research institutes. 356 pp. Englisch.
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Librería: PBShop.store US, Wood Dale, IL, Estados Unidos de AmericaPBShop.store US
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EUR 220,52
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HRD. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Librería: PBShop.store UK, Fairford, GLOS, Reino UnidoPBShop.store UK
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EUR 218,84
Envío por EUR 5,87Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
HRD. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
Idioma: Inglés
Editorial: Elsevier Science, 2017
Serie: Libro 240 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 185,00
Envío por EUR 63,86Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Gluten-Free Ancient Grains: Cereals, Pseudocereals and Legumes covers grains that are not related to wheat. This includes sorghum, the major millets - pearl, foxtail, proso and finger millet, as well as teff, the major pseudocereals - quinoa, a…maranth and buckwheat, and emerging legume grains - lupin, cowpea, Bambara groundnut and marama beans. These are all characterized as gluten-free grains. The book provides key information on the sustainable production of these grains. Ancient grains are characterized by their ability to produce a crop under harsh environmental conditions where the major cereals are not-sustainable or even fail. In order to meet growing food demand, and with water resources becoming scarce, this is a highly valuable quality. Chapters review the major grains, analyzing their production and manufacture processes and detailing their impact on long-term good health. Of interest to many people and organizations in the food production chain, this book will be of significant value to agricultural scientists, food company innovation and R&D managers, academic and food company nutritionists and dietitians and governmental and non-governmental health ministries and research institutes.
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Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail
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EUR 224,42
Envío por EUR 43,23Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: new. Hardcover. Cereal grains have been the principal component of human diet for thousands of years and have played a major role in shaping human civilization. Around the world, rice, wheat, and maize, and to a lesser extent, sorghum and millets, are important staples critical to daily survival of billions… of people. More than 50% of world daily caloric intake is derived directly from cereal grain consumption. Most of the grain used for human food is milled to remove the bran(pericarp) and germ, primarily to meet sensory expectations of consumers. The milling process strips the grains of important nutrients beneficial to health, including dietary fiber, phenolics, vitamins andminerals. Thus, even though ample evidence exists on the health benefits of whole grain consumption, challenges remain to developing food products that contain significant quantities of whole grain components and meet consumer expectations. This book presents some of the latest research endeavors that aim to improve our understanding of how the chemistry of various grain components can be manipulated to improve contribution of cereals to human health. Most of the topicsare based on the Cereal Grains Symposium, at the 2011 American Chemical Society held in Anaheim, CA, March 27-31. Presents some of the latest research endeavors that aim to improve our understanding of how the chemistry of various grain components can be manipulated to improve contribution of cereals to human health This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
