by
Blair, Robert.
Call Number
664
Publication Date
2015
Format:
Electronic Resources
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4.5544
by
Siddiq, Muhammad.
Call Number
633.37
Publication Date
2012
Summary
This book is an essential resource for scientists, processors, and nutritionists seeking a contemporary source of information that brings together current knowledge and practices in the value chain of dry beans production, processing, and nutrition.
Format:
Electronic Resources
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3.1752
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by
Nierenberg, Danielle, editor.
Call Number
338.19 23
Publication Date
2018
Summary
Mangos from India, pasta from Italy, coffee from Colombia: Every day, we are nourished by a global food system that relies on our planet remaining verdant and productive. But current practices are undermining both human and environmental health, resulting in the paradoxes of obesity paired with malnutrition, crops used for animal feed and biofuels while people go hungry, and more than thirty percent of food being wasted when it could feed the 795 million malnourished worldwide. In Nourished Planet, the Barilla Center for Food & Nutrition offers a global plan for feeding ourselves sustainably. Drawing on the diverse experiences of renowned international experts, the book offers a truly planetary perspective. Essays and interviews showcase Hans Herren, Vandana Shiva, Alexander Mueller, and Pavan Suhkdev, among many others. Together, these experts plot a map towards food for all, food for sustainable growth, food for health, and food for culture. With these ingredients, we can nourish our planet and ourselves.
Format:
Electronic Resources
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1.3945
by
Acton, Q. Ashton.
Call Number
664
Publication Date
2013
Format:
Electronic Resources
Relevance:
0.4264
by
Acton, Q. Ashton.
Call Number
664
Publication Date
2012
Format:
Electronic Resources
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0.4082
by
Krygier, John, author.
Call Number
526 23
Publication Date
2016
Summary
Lauded for its accessibility and beautiful design, this text has given thousands of students and professionals the tools to create effective, compelling maps. Using a wealth of illustrations--with 74 in full color--to elucidate each concisely presented point, the revised and updated third edition continues to emphasize how design choices relate to the reasons for making a map and its intended purpose. All components of map making are covered: titles, labels, legends, visual hierarchy, font selection, how to turn phenomena into visual data, data organization, symbolization, and more. Innovative pedagogical features include a short graphic novella, good design/poor design map examples, end-of-chapter suggestions for further reading, and an annotated map examplar that runs throughout the book. New to This Edition: Expanded coverage of using mobile digital devices to collect data for maps, including discussions of location services and locational privacy. New and revised topics: how to do sketch maps, how map categories and symbols have changed over time, designing maps on desktop computers and mobile devices, human perception and color, and more. Separate, expanded chapter on map symbol abstraction. Additional case studies of compelling phenomena such as children's traffic fatalities based on race, the spread of tropical diseases, and the 2012 presidential election. Many additional color illustrations.
Format:
Electronic Resources
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0.2879
by
Franceschetti, Donald R., 1947- editor.
Call Number
540.23 23
Publication Date
2013
Format:
Electronic Resources
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0.2722
by
Shatkin, Laurence.
Call Number
378.19425 21
Publication Date
2002
Format:
Electronic Resources
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0.2626
by
Ferreira Guine, Raquel de Pinho.
Call Number
664.7
Publication Date
2013
Summary
Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. Cereals include a vast number of biochemical entities, very diverse in composition and properties, as well as technological ab
Format:
Electronic Resources
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0.2540
by
Enelow, Wendy S.
Call Number
650.142 22
Publication Date
2012
Summary
"Nearly 200 pages of sample resumes and cover letters targeted to management and executive careers--from front-line to CEO!"--Cover./ "Secrets and sample resumes for landing the top management and executive jobs in: sales and marketing; social service, nonprofits, government and military, and law; human resources, organizational development, and education; food and beverage, hotels, and travel and tourism; health care; science, engineering, and technology; accounting, corporate finance, banking, and investment management"--Cover./ "Includes a carefully selected gallery of resumes and cover letters written by the top professional resume writers"--Cover./ "The top nine resume strategies for getting noticed and getting interviews, plus format and presentation standards; step-by-step writing instructions, with examples every step of the way; techniques for choosing the best resume type for your situation; tips for converting your resume to electronic formats and using it online"--Page 4 of cover.
Format:
Electronic Resources
Relevance:
0.2540
by
Komarov, Vyacheslav V., 1965-
Call Number
620.11297 23
Publication Date
2012
Summary
"The application of microwave energy for thermal processing of different materials and substances is a rapidly growing trend in modern science and engineering. In fact, optimal design work involving microwaves is impossible without solid knowledge of the properties of these materials. Here's a practical reference that collects essential data on the dielectric and thermal properties of microwaveable materials, saving you countless hours on projects in a wide range of areas, including microwave design and heating, applied electrodynamics, food science, and medical technology. This unique book provides hard-to-find information on complex dielectric permittivity of media at industrial, scientific, and medical frequencies (430 MHz, 915 MHz, 2.45 GHz, and 5.8 GHz). Written by an expert in the field, this authoritative book does an exceptional job at presenting critical data on various materials and explaining what their key characteristics are concerning microwaves."--
Format:
Electronic Resources
Relevance:
0.2390
12.
by
Birch, Catherine S., editor.
Call Number
664.00289 23
Publication Date
2020
Summary
Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within the food supply chain. This book examines the formation of toxic compounds during the processing of food and strategies to mitigate their creation. Modification of process conditions can reduce the health risks posed by these compounds to consumers. This new volume will update knowledge on current methods for mitigation of these process contaminants and is aimed at industrialists in food processing, academic researchers and graduate students studying food science and technology or food engineering
Format:
Electronic Resources
Relevance:
0.2157
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