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Description:"Biotechnology: Crafting a Sustainable Future" is a comprehensive and illuminating exploration of the dynamic intersection between biotechnology and sustainability. Authored by experts at the forefront of the field, this book serves as a beacon guiding readers through the transformative potential of biotechnological innovations in crafting a future that is not only sustainable but also environmentally conscious, socially equitable, and...
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One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono. The word, pronounced 'tskay-moh-noh,' means 'something that has been steeped or marinated' (tsuke--steeped; mono--things). Although tsukemono are usually made from vegetables, some fruits, flowers, and a few rhizomes are also preserved this way; it is, therefore, more accurate to characterize them as 'pickled foods.' Their preparation makes use of one or...
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Español
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Este libro presenta de manera concisa los conceptos de la biotecnología aplicada al sector agropecuario y minero, dos de los renglones más importantes de Colombia, y permite comprender los alcances y perspectivas de esta ciencia, para lograr una mayor competitividad en estos sectores. Las guías de laboratorio podrán servir no solo en el ámbito académico, sino como protocolos base para la comunidad científica interesada en estos temas.
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English
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Science teaching requires special skill, more particularly the chemistry teaching. This book is devised as a handbook for chemistry teachers. Teacher's Handbook of Chemistry encompasses vital information on the following topics. Place of Chemistry in Science; Programmed Teaching; The Background; Role of the Teacher; Methods of Teaching; Aims and Objects of Teaching; Teaching Akil Hole of Laboratory
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In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic-from grilled cheese...
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Gluten sensitivity is a multifactorial phenomenon. In the medical context, it is associated with symptoms that occur after the consumption of gluten-containing foods. However, not all cases of perceived gluten sensitivity are medically diagnosable. Only for celiac disease and wheat allergies clear diagnostic criteria exist. In most cases patients have non-Celiac Non-Wheat Allergy Wheat Sensitivity (NCWS). Gluten can rarely be detected as a causative...
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Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This-international celebrity and founder of molecular gastronomy-uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.
Molecular Gastronomy is filled with practical tips, provocative suggestions,...
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Look at the back label of a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown influences its chemistry, which in turn changes the flavor of the wine. A detailed system has codified the idea that place matters to wine. So why don't we feel the same way about whiskey?
In this book, the...
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This report proposes a research program to determine the suitability of Vetiver grass for slope protection and the potential of liquid soil catalysts for improving soil-bearing capacity in Cambodia. It presents the advantages of soil bioengineering for strengthening soil or slope structures and erosion control, which are important considerations in road and other infrastructure projects. The report proposes six trials to be conducted on National Road...
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