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Author : Frank Fuller
Publisher :
ISBN 13 :
Total Pages : 30 pages
Book Rating : 4.:/5 (319 download)
Download or read book Reconciling Chinese Meat Production and Consumption Data written by Frank Fuller and published by . This book was released on 1999 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John William Longworth
Publisher : Univ. of Queensland Press
ISBN 13 : 9780702232312
Total Pages : 438 pages
Book Rating : 4.2/5 (323 download)
Download or read book Beef in China written by John William Longworth and published by Univ. of Queensland Press. This book was released on 2001 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: China's emergence as a "beef giant" has enormous implications for the world beef market. The first up-to-date and full scale analysis of the booming beef industry of China, which produces a phenomenal five times more beef than Australia.The product of several years of fieldwork and university research, a collaboration with recognised industry authorities here and in China. Abundantly illustrated.John Longworth is the author of Beef in Japan published in 1983.
Author : Zhang-Yue Zhou
Publisher : Edward Elgar Publishing
ISBN 13 : 178254920X
Total Pages : 201 pages
Book Rating : 4.7/5 (825 download)
Download or read book Food Consumption in China written by Zhang-Yue Zhou and published by Edward Elgar Publishing. This book was released on 2014-03-28 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent decades have seen China�s domestic consumption in sectors such as food, housing, health care, education and travel greatly increase. This important book assesses China�s current food consumption trends and the outlook for its future needs of suc
Author :
Publisher : CABI
ISBN 13 : 1845932498
Total Pages : 168 pages
Book Rating : 4.8/5 (459 download)
Download or read book China's Livestock Revolution written by and published by CABI. This book was released on 2007 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: China is one of the world's largest developing agricultural countries and dominates the international livestock revolution in terms of its aggregate size and growth rate. While the sheep meat industry is still in the early stages of development, it is an excellent example of the upheaval taking place in Chinese agriculture. This book focuses on the growing sheep meat industry while drawing on associated research from other areas of the Chinese livestock section. Using this research, the authors use the sheep meat industry case study to illustrate the broader trends that apply more generally to the Chinese livestock sector, especially in the case of ruminant livestock.
Author : Leigh Fisher
Publisher : Scientific e-Resources
ISBN 13 : 1839472596
Total Pages : 376 pages
Book Rating : 4.8/5 (394 download)
Download or read book Food Science and Nutrition written by Leigh Fisher and published by Scientific e-Resources. This book was released on 2019-04-13 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Science is a highly inter-disciplinary applied science. It incorporates concepts from many different fields including microbiology, chemical engineering, and biochemistry. Nutrition science investigates the metabolic and physio-logical responses of the body to diet. With advances in the field of molecular biology, biochemistry, and genetics, the study of nutrition is increasingly concerned with metabolism and metabolic pathways: the sequences of biochemical steps through which substances in living things change from one form to another. Food Science and Nutrition is a comprehensive textbook that is specially designed to meet the needs of students of hospitality studies, hotel management, and catering technology. Food Science and Nutrition provides comprehensive coverage of all aspects of the food, nutrition and human health. The purpose of this book is to offer its readers a thoroughly adequate and up-to-date view of the food science and nutrition. Foods science and their nutritive value. With the development of the work, need has been felt for a text book presenting in concise form the composition and physical properties of foods, and discussing some of the main factors which affect their nutritive value. This book has been written so as to serve the purpose of equipping readers with all that entails the science of handling food in a technical and scientific manner, and retaining its nutritive qualities. The book begins with an all-round look into the intricacies of food science - what import it carries, the techniques and principles underlying it, the development of foods, the disciplines and aspects of food involved etc.
Author : Scott A. Waldron
Publisher : Routledge
ISBN 13 : 1351775413
Total Pages : 284 pages
Book Rating : 4.3/5 (517 download)
Download or read book Rural Development in China written by Scott A. Waldron and published by Routledge. This book was released on 2017-11-22 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: This title was first published in 2003. The greatest challenge facing China today is to curb the growing economic divide between urban and rural people. Achieving this requires that the rural economy in general, and rural industries in particular, transform rapid growth into sustained development. However, policy makers are struggling to modernise rural industries, such as the cattle and beef industry, especially in a way that contributes to rural incomes. This book provides a systematic, detailed and up-to-date analysis of how institutional and policy reforms impact on rural and industry development in China. Academics, policy-makers and others will find that this case study offers new insights into China’s rural economy, institutional change and transition process. It will also be of interest to those concerned with ways to develop livestock industries in a way that benefits rural communities.
Author : OECD
Publisher : OECD Publishing
ISBN 13 : 9264173293
Total Pages : 330 pages
Book Rating : 4.2/5 (641 download)
Download or read book China in the Global Economy Agriculture in China and OECD Countries Past Policies and Future Challenges (OECD Proceedings) written by OECD and published by OECD Publishing. This book was released on 1999-08-26 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: The pace of growth in China's agricultural sector is remarkable. Determining how this demand for food will be met requires a complex analytical framework whose parameters are the subject of an intense discussion. Thesse workshop proceedings provide a rich repository of material addressing the issue.
Author : Hayden Wells
Publisher : Scientific e-Resources
ISBN 13 : 1839472588
Total Pages : 348 pages
Book Rating : 4.8/5 (394 download)
Download or read book Food Science and Food Biotechnology written by Hayden Wells and published by Scientific e-Resources. This book was released on 2019-08-03 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. Food Biotechnology can be used as a tool within many disciplines including food science nutrition dietetics and agriculture. Food biotechnology uses what is known about plant science and genetics to improve the food we eat and how it is produced. The topic of food biotechnology continues to be complex and confusing and it is therefore important to identify the key factual messages and to state them clearly and concisely. Providing one or more supporting facts can then reinforce this knowledge. Food biotechnology is a process scientists use to enhance the production, nutritional value, safety, and taste of foods. It can also benefit the environment by improving crops so that they need fewer pesticides. The concept is not new: For centuries farmers have selectively bred plants to pass on desirable qualities. For example, our ancestors began by replanting only corn seeds from the highest yielding and best tasting corn they grew each year. This process selected desirable genes and fixed them by growing the seeds of the selected crop year after year. The presentation of food science principles begins with an introduction to food components evaluation of quality factors in food and water. The book contain information useful to the food engineers, chemists, biologists, ingredient suppliers, and other professionals involved in the food chain.
Author : Caleb Ramirez & Kai Peters
Publisher : Scientific e-Resources
ISBN 13 : 1839472537
Total Pages : 329 pages
Book Rating : 4.8/5 (394 download)
Download or read book Extraction Techniques for Food Processing written by Caleb Ramirez & Kai Peters and published by Scientific e-Resources. This book was released on 2018-10-06 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extraction is a process that is growing in importance. It is generally more energy efficient than competitive processes such as expression-the pressing of biological feed materials to liberate fluids. The high cost of modern extraction techniques and the increasingly stringent environmental regulations together with the new requirements of the medical and food industries for ultra-pure and high value added products have pointed out the need for the development of new and clean technologies for the processing of food products. The food processing industry uses various techniques to transform food ingredients into different forms for consumers. Separation techniques may be used to remove skins from fruits, water from juices, or whey from cheese. Each separation technique is customized to the amount of waste that needs to be removed, and the resiliency of the food product being processed. This is the fundamental reason for writing this book at the present time, to indicate the wealth of knowledge becoming available on reactions in food processing, and the use of reaction technology to apply this knowledge in food processing.
Author : Wei-Ming Tian
Publisher : Routledge
ISBN 13 : 1351157078
Total Pages : 271 pages
Book Rating : 4.3/5 (511 download)
Download or read book Grains in China written by Wei-Ming Tian and published by Routledge. This book was released on 2017-11-30 with total page 271 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book addresses the dynamics of China's grain production, consumption and trade with a particular emphasis on China's demand for feedgrain vis-a-vis its demand for foodgrain and the likely implications of this on the international grain trade given that China is now a member of the WTO. The book provides the reader with insight into the latest developments in China's foodgrain and feedgrain consumption and draws attention to the rising importance of feedgrain (and the relative decline in importance of foodgrain) in the overall Chinese grain economy. It also offers deliberations on many important issues concerning China's grains that are currently hotly debated. The book can be used as a valuable reference by government officials, grain traders, food market analysts, researchers and university students who are interested in China's food issues in general and foodgrain and feedgrain issues in particular.
Author : Walter Lara
Publisher : Scientific e-Resources
ISBN 13 : 183947260X
Total Pages : 304 pages
Book Rating : 4.8/5 (394 download)
Download or read book Food Science and Quality Control written by Walter Lara and published by Scientific e-Resources. This book was released on 2019-05-08 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: The association of the book is concocted to encourage viable learning encounters. It is the aim of this book to motivate teachers and students to make use of this knowledge and bring about a change in the health and welfare of our people. It is hoped that this book will help our readers to understand: 1. Functions of foods, which supply our nutritional needs. 2. How to meet human need of nutrients in terms of available foods. 3. Prices are guides of supply and demand and not of their nutritive value. 4. Techniques of preparation which help us meet our needs in an enjoyable manner. 5. Meal planning as a tool in meeting nutritional needs of the family through acceptable enjoyable meals. 6. Preservation as an aid to improved food availability. 7. Safeguarding the supply through proper selection, careful storage and preparation. 8. One's responsibilities as a consumer.
Author : Max Spoor
Publisher : Lexington Books
ISBN 13 : 9780739113691
Total Pages : 364 pages
Book Rating : 4.1/5 (136 download)
Download or read book Dragons with Clay Feet written by Max Spoor and published by Lexington Books. This book was released on 2007 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dragons with Clay Feet? presents state-of-the-art research on the impact of ongoing and anticipated economic policy and institutional reforms on agricultural development and sustainable rural resource in two East-Asian transition (and developing) economies--China and Vietnam. The contributions to this volume focus on the regional and sectoral impact of transformational policies, farm household decision making under a changing economic and institutional environment, and potential trade-offs between agricultural growth and sustainable land management in the two countries. The analysis of household responses to economic policies and changing institution, and their implications for agricultural production and sustainable resource use in East-Asian transition economies, is a relatively new research field. This collection by a group of Chinese, Vietnamese, and international researchers reflect the rapid progress that is being made in this important research field.
Author : Ray Underwood
Publisher : Scientific e-Resources
ISBN 13 : 1839472529
Total Pages : 346 pages
Book Rating : 4.8/5 (394 download)
Download or read book Bioprocesses in Food Industry written by Ray Underwood and published by Scientific e-Resources. This book was released on 2018-10-08 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bioprocessing has been used for a long time in the production of food. In fact, as early as 3,500 B.C., Sumerian brewers were using bioprocessing to create a popular beverage many drinkers still enjoy today. Bioprocessing, as the name suggests, uses living organisms and their components in the creation of new products. Bioprocessing is often used to manufacture pharmaceuticals, sustainable materials, alternative fuels, and even many of the foods we enjoy. Biotechnology as applied to food processing in most developing countries makes use of microbial inoculants to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of foods. The process whereby micro-organisms and their enzymes bring about these desirable changes in food materials is known as fermentation. Fermentation processing is also widely applied in the production of microbial cultures, enzymes, flavours, fragrances, food additives and a range of other high value-added products. These high value products are increasingly produced in more technologically advanced developing countries for use in their food and non-food processing applications. Many of these high value products are also imported by developing countries for use in their food-processing applications. Food, food-biocatalists and bioprocessing industries face great challenges in order to develop and establish systems to develop high quality, safety foods, as well as feeds and other industrial goods, environmentally acceptable and in a sustainable way. The text is supported by numerous clear informative diagrams. The book would be highly useful to the postgraduate students and researchers of applied biology, biotechnology, microbiology and biochemical engineering.
Author : Alfonso Manning
Publisher : Scientific e-Resources
ISBN 13 : 183947257X
Total Pages : 327 pages
Book Rating : 4.8/5 (394 download)
Download or read book Food Micro Biology and Food Processing written by Alfonso Manning and published by Scientific e-Resources. This book was released on 2019-11-07 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States. Congress. Senate. Committee on Small Business
Publisher :
ISBN 13 :
Total Pages : 80 pages
Book Rating : 4.0/5 ( download)
Download or read book Building a Stronger Agricultural Community written by United States. Congress. Senate. Committee on Small Business and published by . This book was released on 2000 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jelle Bruinsma
Publisher : Earthscan
ISBN 13 : 1844070077
Total Pages : 448 pages
Book Rating : 4.8/5 (44 download)
Download or read book World Agriculture written by Jelle Bruinsma and published by Earthscan. This book was released on 2003 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: First Published in 2003. Routledge is an imprint of Taylor & Francis, an informa company.
Author : Mason Sutton & Skylar Barr
Publisher : Scientific e-Resources
ISBN 13 : 1839472553
Total Pages : 333 pages
Book Rating : 4.8/5 (394 download)
Download or read book Food Biotechnology written by Mason Sutton & Skylar Barr and published by Scientific e-Resources. This book was released on 2018-11-02 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biotechnology has a long history of use in food production and processing. For ten thousand years fermentation, a form of biotechnology, has been used to produce wine, beer and bread. Selective breeding of animals such as horses and dogs has been going on for centuries. Selective breeding of essential foods such as rice, corn and wheat have created thousands of local varieties with improved yield compared to their wild ancestors. Wheat that is best for bread is different from wheat that is best for pasta. This was accomplished through conventional breeding over many years using traditional methods. However, such methods were often unpredictable and inefficient, resulting in undesirable traits passed along with desirable ones. Today, through newer biotechnology and genetic engineering, scientists use techniques such as recombinant DNA (rDNA). Scientists, by using rDNA, can move one gene, the inherited instruction for specific traits, from one organism to another and omit the undesirable traits. This enables food producers to obtain animal and crop improvements in a much more precise, controlled and predictable manner. The book presents a thorough and accessible account of modern food biotechnology and will make an ideal course book. It is useful not only to the undergraduate and postgraduate students but also to the researchers involved in the biological sciences, biotechnology, and food science and technology.
