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Books on the topic 'Food component'

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Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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1

Schweizer, Thomas F., and Christine A. Edwards, eds. Dietary Fibre — A Component of Food. London: Springer London, 1992. http://dx.doi.org/10.1007/978-1-4471-1928-9.

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2

Food and Agriculture Organization of the United Nations. Emergency Operations and Rehabilitation Division. The FAO component of the 2011 consolidated appeals. Rome: Emergency Operations and Rehabilitation Division, Food and Agriculture Organization of the United Nations, 2010.

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3

Wilde, Parke. Understanding the Food Stamp benefit formula: A tool for measuring the component effects. [Washington, D.C.?]: USDA, ERS, 2001.

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4

Walters, Michael. Personal skills: An integrated component of food science courses : application of the 'active learning' paradigm. Dublin: University College Dublin, Department of Food Science on behalf of Food Net, 2001.

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5

Ansari, Tahmid Hossain. SPGR sub-project completion report: Coordinated project on contaminants and adulterants in food chain and their mitigation : BRRI component. Dhaka: Project Implementation Unit, Bangladesh Agricultural Research Council (BARC), 2014.

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6

Sulit, Virgilia T. Seminar-Workshop on Integrated Regional Aquaculture Program: Aquaculture component of the ASEAN-SEAFDEC Special Five-Year Program on the Contribution of Sustainable Fisheries to Food Security in the ASEAN Region : 17-20 September 2002, Bangkok, Thailand / [prepared by the Documentation Committee of the Seminar-Workshop comprising Virgilia T. Sulit ... et al. ; with the assistance of Teresita A. Natividad, Salvador Rex Tillo, Jr., Stephen Alayon]. Tigbauan, Iloilo, Philippines: Aquaculture Dept., Southeast Asian Fisheries Development Center, 2003.

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7

Functional properties of food components. 2nd ed. San Diego: Academic Press, 1991.

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8

Functional properties of food components. Orlando, Fla: Academic Press, 1985.

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9

National Toxicology Program (U.S.). NTP technical report on the toxicology and carcinogenesis studies of turmeric oleoresein (CAS no. 8024-37-1) (major component 79%-85% curcumin, CAS no. 458-37-7) in F344/N rats and B6C3F mice (feed studies). Bethesda, Md.]: U.S. Dept. of Health and Human Services, Public Health Service, National Institutes of Health, National Toxicology Program, 1993.

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10

Coultate, T. P. Food: The chemistry of its components. 5th ed. Cambridge: Royal Society of Chemistry, 2009.

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11

Royal Society of Chemistry (Great Britain), ed. Food: The chemistry of its components. 4th ed. Cambridge: Royal Society of Chemistry, 2002.

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12

Royal Society of Chemistry (Great Britain), ed. Food: The chemistry of its components. 5th ed. Cambridge: Royal Society of Chemistry, 2009.

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13

Food, the chemistry of its components. 2nd ed. London: Royal Society of Chemistry, 1989.

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14

Coultate, T. P. Food: The chemistry of its components. 5th ed. Cambridge: Royal Society of Chemistry, 2009.

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15

Methods of analysis of food components and additives. 2nd ed. Boca Raton: Taylor & Francis, 2012.

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16

Semih, Ötleş, ed. Methods of analysis of food components and additives. Boca Raton: CRC Press, 2005.

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17

E, Sikorski Zdzisław, ed. Chemical and functional properties of food components. Lancaster, Pa: Technomic Pub. Co., 1996.

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18

E, Sikorski Zdzisław, ed. Chemical and functional properties of food components. 2nd ed. Boca Raton, Fla: CRC Press, 2002.

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19

Nutricines: Food components in health and nutrition. Nottingham: Nottingham University Press, 1999.

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20

C, Klensin J., ed. Identification of food components for INFOODS data interchange. Tokyo, Japan: United Nations University, 1989.

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21

Nollet, Leo M. L. Handbook of Food Analysis : Volume 2: Residues and Other Food Component Analysis. CRC Press LLC, 2004.

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22

Wilson, Amy. Gathered foods in West Africa: A neglected component of village food economy. 1989.

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23

Nollet, Leo M. L. Handbook of Food Analysis, Vol. 2: Residues and Other Food Component Analysis (Food Science and Technology). 2nd ed. Marcel Dekker, 2004.

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24

Juliano, Pablo, Kai Knoerzer, and Geoffrey W. Smithers. Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification. Elsevier Science & Technology, 2016.

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25

Juliano, Pablo, Kai Knoerzer, and Geoffrey W. Smithers. Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification. Elsevier Science & Technology, 2023.

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26

Juliano, Pablo, Kai Knoerzer, and Geoffrey W. Smithers. Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification. Elsevier Science & Technology, 2016.

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27

Canada. Agriculture and Agri-Food Canada., ed. Canadian Food Safety and Quality Program: Systems development component, elivering safe, high-quality food at home and abroad. Ottawa: Agriculture and Agri-Food Canada, 2004.

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28

F, Schweizer Thomas, and Edwards Christine A. 1959-, eds. Dietary fibre--a component of food: Nutritional function in health an disease. London: Springer-Verlag, 1992.

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29

Schweizer, Thomas F. Dietary Fibre - A Component of Food: Nutritional Function In Health And Disease. Springer, 2013.

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30

Schweizer, Thomas F., and Christine A. Edwards. Dietary Fibre -- a Component of Food: Nutritional Function in Health and Disease. Springer London, Limited, 2013.

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31

Canadian Food Safety and Quality Program: Systems Development Component : delivering safe, high-quality food at home and abroad. Ottawa: Agriculture and Agri-Food Canada, 2003.

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32

Burnett, Sierra Clark, and Krishnendu Ray. Sociology of Food. Edited by Jeffrey M. Pilcher. Oxford University Press, 2012. http://dx.doi.org/10.1093/oxfordhb/9780199729937.013.0008.

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The study of food, an area associated with domesticity and women's work, has been neglected in sociology for decades. Folklorists and anthropologists in the past already recognized the importance of food in the development of cultures, religions, group dynamics, symbolism, communication, and other sources of meaning in human life. Sociologists, however, have been reluctant to focus on food. Even today, when food is already a major component of studies of class and stratification, labor, and consumption, there is little sociological work dedicated to food. Before discussing the merits of food studies in general and its lessons for sociology in particular, this article provides an overview of the discipline of sociology, its theories and methods, strengths and limitations that have been adapted to the study of food.
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33

Schweizer, Thomas F. Dietary Fibre-A Component of Food: Nutritional Function in Health and Disease (Ilsi Human Nutrition Reviews). Springer, 1992.

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34

New York State emergency food relief programs & the Supplemental Nutrition Assistance Program (SNAP): Homeless and destitute component. [Albany, N.Y.?]: NYS Dept. of Health, Bureau of Nutrition, 1988.

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35

Seriously From Scratch: How to Cook the Most Delicious Food Ever By Making Every Single Component Yourself. Page Street Publishing, 2016.

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36

Gatto, Joe. Seriously from Scratch: How to Cook the Most Delicious Food Ever by Making Every Single Component Yourself. Page Street Publishing Company, 2016.

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37

Study of UPPR's urban food production component: Increasing income and improving nutrition of the poor in 20 cities and towns. Dhaka: Urban Partnerships for Poverty Reduction Project, 2012.

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38

Study of UPPR's urban food production component: Increasing income and improving nutrition of the poor in 20 cities and towns. Dhaka: Urban Partnerships for Poverty Reduction Project, 2012.

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39

Heiner, Karl W., Marc Kennedy, and Anthony O'Hagan. Sequential multilocation auditing and the New York food stamps program. Edited by Anthony O'Hagan and Mike West. Oxford University Press, 2018. http://dx.doi.org/10.1093/oxfordhb/9780198703174.013.23.

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This article discusses the use of Bayesian methods in analysing data that evolve over time in sequential multilocation auditing. Using the New York food stamps program as a case study, it proposes a model that incorporates a nonparametric component for the error magnitudes (taints), a hierarchical model for overall error rates across counties and parameters controlling the variation of rates from one year to the next, including an overall trend in error rates. The article first provides an overview of the New York food stamps program, along with the auditing concepts and terminology, before introducing the Bayesian model. This model is used to examine a sample of individual awards of food stamps to see if the value awarded is correct according to the rules of the scheme. The model makes it possible to smooth estimation of error rates and error classes in small counties across counties and through time.
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40

Diets, Foods and Food Components Effect on Dyslipidemia. MDPI, 2021. http://dx.doi.org/10.3390/books978-3-0365-1239-6.

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41

(Editor), Piotr Szefer, and Jerome O. Nriagu (Editor), eds. Mineral Components in Foods (Chemical and Functional Properties of Food Components Series). CRC, 2006.

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42

Bioactive Components in Fermented Foods and Food By-Products. MDPI, 2020. http://dx.doi.org/10.3390/books978-3-03928-852-6.

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43

G, Birch G., Lindley M. G, and National College of Food Technology. Dept. of Food Technology., eds. Interactions of food components. London: Elsevier Applied Science Publishers, 1986.

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44

Wanda, Baer-Dubowska, Bartoszek Agnieszka, and Malejka-Giganti Danuta, eds. Carcinogenic and anticarcinogenic food components. Boca Raton, FL: Taylor&Francis, 2006.

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45

Baer-Dubowska, Wanda, Danuta Malejka-Giganti, and Agnieszka Bartoszek. Carcinogenic and Anticarcinogenic Food Components. Taylor & Francis Group, 2005.

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46

Nutraceutical and Functional Food Components. Elsevier, 2022. http://dx.doi.org/10.1016/c2020-0-02099-2.

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47

Functional Properties of Food Components. Elsevier, 1985. http://dx.doi.org/10.1016/b978-0-12-561280-7.x5001-3.

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48

Food Components to Enhance Performance. Washington, D.C.: National Academies Press, 1994. http://dx.doi.org/10.17226/4563.

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49

Carcinogenic and anticarcinogenic food components. Boca Raton, FL: CRC/Taylor & Francis, 2005.

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50

Pomeranz, Yeshajahu. Functional Properties of Food Components. Elsevier Science & Technology Books, 2012.

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