Описание: This book provides a comprehensive review of the benefits of an unbroken cold chain in developing countries and focuses on the critical role of extension education in the implementation of cold chain management.
Автор: Harvey Mark Название: Qualities of Food ISBN: 071906855X ISBN-13(EAN): 9780719068553 Издательство: NBN International Рейтинг: Цена: 3377.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: How do people make judgments about what food is worth eating and what tastes good?; how do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? This book offers some answers to these questions from the perspective of the social sciences. -- .
The two-volume work presents applications of integrated membrane operations in agro-food productions with significant focus on product quality, recovery of high added-value compounds, reduction of energy consumption and environmental impact. The authors provide an overview of current research and development on the combination of conventional and innovative membrane systems in different areas.
Volume 1. Dairy, Wine and Oil Processing.
Автор: Cortez Vieira Maria Margarida, Pastrana Lorenzo, Aguilera Josй Название: Sustainable Innovation in Food Product Design ISBN: 3030618161 ISBN-13(EAN): 9783030618162 Издательство: Springer Цена: 32142.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource.
Название: Drug Delivery Technology ISBN: 3110746794 ISBN-13(EAN): 9783110746792 Издательство: Walter de Gruyter Рейтинг: Цена: 13655.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Bioenhancers have been used in Ayurveda historically and are now being investigated for their pharmacological effi cacy. Herbal bioenhancers work on the gastrointestinal tract to improve absorption and drug bioavailability by acting on the drug metabolic process. Many herbal drugs show low activity due to their poor lipid solubility or improper molecular size. Piperine, gingerol, naringin, quercetin, niaziridin, glycyrrhizin, allicin, curcumin, genistein and others are able to enhance the bioavailability of active pharmaceuticals. This book details various facets of herbal bio-enhancers in a single comprehensive text.
Автор: Cortez Vieira Название: Sustainable Innovation in Food Product Design ISBN: 3030618196 ISBN-13(EAN): 9783030618193 Издательство: Springer Рейтинг: Цена: 32142.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource.
Автор: Niels Schneider Название: Ecopreneurship: Business practices for a sustainable future ISBN: 3110684586 ISBN-13(EAN): 9783110684582 Издательство: Walter de Gruyter Рейтинг: Цена: 16169.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
This research monograph answers the question how sustainability driven entrepreneurs (ecopreneurs) deliver their sustainability goals through their business practices. The research draws on data from 12 case studies set within the food industry. The analysis takes a firm level and a supply chain level perspective and provides insights to the interconnected nature of sustainability goals within and across firms.
It provides theoretical propositions that show one approach of how to conduct business in a way that works for the planet and people in addition to shareholders. This presents an alternative understanding of organisational performance that builds the foundation for many avenues of future research into sustainable management.
The research combines the remote areas of supply chain management and entrepreneurship at the intersection of sustainability. This novel approach and the insights from the business practice exploration, offer many avenues for further research beyond entrepreneurship and supply chain management. This book will be of interest to academics in management research and also to people with an academic background that work together with sustainability driven and/ or social entrepreneurs, who could benefit from the insights into how sustainability goals are delivered through business practices and the relevant trade-offs faced by ecopreneurs.
Автор: Vyas Название: Low Cost, Low-Tech Innovation ISBN: 0415818990 ISBN-13(EAN): 9780415818995 Издательство: Taylor&Francis Рейтинг: Цена: 24499.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Like much of SMEs research, innovation studies of small enterprises have commenced later and are less numerous. The focus of such studies remains high-technology enterprises, which continue to attract both academic and popular interest, oblivious to the innovative endeavours of people in traditional low-tech industries.
This book attempts to address this imbalance through a comprehensive analysis of innovation in this largely neglected area. Based on case studies of seven small innovative food companies, this book presents an in-depth analysis of innovation in the Scottish food and drinks industry and unravels a lesser-known approach to effective low-cost product innovation, which is simple and economical, yet elegant and successful.
Using careful data collection and rigorous statistical testing, the analysis and findings in this book address a wide spectrum of interests: academics in business schools, policy makers in governments and executives and entrepreneurs in food and other low-technology sectors.
Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting problems and providing answers to questions of modern applications. As in all science sectors, Internet and big data have brought a renaissance of changes in the way academics and researchers communicate and collaborate, and in the way that the food industry develops. The new edition covers emerging skills of food technologists and the integration of food science and technology knowledge into the food chain.
This handbook is ideal for all relevant actors in the food sector (professors, researchers, students and professionals) as well as for anyone dealing with food science and technology, new products development and food industry.
Автор: Vyas, Vijay Название: Low-Cost, Low-Tech Innovation ISBN: 0367867516 ISBN-13(EAN): 9780367867515 Издательство: Taylor&Francis Рейтинг: Цена: 5970.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book attempts to address the imbalance through a comprehensive analysis of innovation in this largely neglected area. Based on case studies of eight small innovative Scottish companies, this book presents an in-depth analysis of innovation in the food and drinks industry and unravels a lesser-known approach to
Автор: Galanakis, Charis M. Название: Environmental Impact Of Agro-Food Industry And Food Consumption ISBN: 0128213639 ISBN-13(EAN): 9780128213636 Издательство: Elsevier Science Рейтинг: Цена: 19875.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Environmental Impact of Agro-Food Industry and Food Consumption covers trends associated with the impact of food production on the environment using lifecycle analysis and the standard methods used to estimate the food industry's environmental impact. The book discusses city-scale actions to estimate the environmental impact of food systems, including the meat chain, feeding crops to farmed fish, the confectionary industry, agriculture, tea processing, cheese production, the dairy industry, cold chain, and ice cream production. Food waste and consumption in hospitality and global diets round out these interesting discussions.
Written for food scientists, technologists, engineers, chemists, governmental regulatory bodies, environmentalists, environmental technologists, environmental engineers, researchers, academics and professionals working in the food industry, this book is an essential resource on sustainability in the food industry.
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