دانلود کتاب Tropical Foods: Vol. 2: Chemistry and Nutrition

فهرست مطالب :

Title Page ......Page 4
Copyright Page......Page 5
Table of Contents......Page 6
Contributors......Page 8
Contents of Volume 1......Page 10
I. INTRODUCTION......Page 12
III. NUTRITIONAL COMPOSITION OF SOME PLANT FOODS......Page 13
IV. FOOD COMPOSITION TABLES: APPLICATIONS AND LIMITATIONS......Page 17
V. ASSESSMENT OF NUTRITIONAL STATUS......Page 19
VI. OBSTACLES TO NUTRITIONAL HEALTH......Page 20
REFERENCES......Page 21
I. INTRODUCTION......Page 22
II. PROCESSING AND NUTRITIONAL EVALUATION OF FERMENTED FOODS......Page 23
III. OTHER METHODS OF PRESERVATION IN THE FAR EAST......Page 32
REFERENCES......Page 33
II. FOOD AND NUTRITION SITUATION IN THE PHILIPPINES......Page 36
III. NUTRITIONAL VALUE OF MULTI-PURPOSE MIXES......Page 37
REFERENCES......Page 44
INTRODUCTION......Page 46
TROPICAL ASIAN SETTING......Page 49
VEGETABLE PRODUCTION IN THE ASIAN TROPICS AND SUB-TROPICS......Page 51
THE CHALLENGE OF THE LOWLANDS......Page 54
FUTURE PROSPECTS......Page 67
REFERENCES......Page 68
INTRODUCTION......Page 72
FOOD CONSUMPTION PATTERNS IN ASIA......Page 73
IMPROVED FOOD CONSUMPTION PATTERNS THROUGH RESEARCH......Page 81
REFERENCES......Page 85
I. INTRODUCTION......Page 88
II. ANEMIA AND VITAMIN A DEFICIENCY AS MAJOR PUBLIC HEALTH PROBLEMS......Page 93
III. HOME GARDENS AS A NUTRITIONAL INTERVENTION......Page 99
IV. Organizing an Effective Home Garden Program......Page 114
REFERENCES......Page 116
INTRODUCTION......Page 118
REFERENCES......Page 131
CHAPTER 8. COCONUT FOODS......Page 134
I. INTRODUCTION......Page 135
II. COPRA......Page 137
III. COCONUT OIL......Page 138
IV. COCONUT PROTEIN......Page 139
V. COMMERCIAL PRODUCTS AND THEIR USES......Page 144
VI. PROPERTIES OF COCONUT PROTEIN......Page 148
VII. RESEARCH NEEDS......Page 151
REFERENCES......Page 152
I. INTRODUCTION......Page 156
II. CONSTRAINTS ON THE USE OF SOY PROTEIN FOODS......Page 158
III. SOY PROTEIN FOODS......Page 165
IV. BLENDED SOY FOODS......Page 175
VI. SUMMARY......Page 176
REFERENCES......Page 178
I. INTRODUCTION......Page 182
II. SOYBEAN FOR HUMAN CONSUMPTION......Page 187
III. EASY-TO-PREPARE SOYBEAN FOODS FOR VILLAGERS......Page 189
IV. PROGRAMS ENCOURAGING SOYBEAN CONSUMPTION......Page 200
REFERENCES......Page 201
I. INTRODUCTION......Page 202
REFERENCES......Page 214
I. INTRODUCTION......Page 218
II. TROPICAL FOOD LEGUME PRODUCTION......Page 220
III. FOOD GRAIN LEGUME UTILIZATION......Page 224
IV. CHEMICAL AND NUTRIENT PROPERTIESa......Page 225
V. GRAIN LEGUME PROCESSING......Page 226
VII. BIOLOGICAL AND NUTRITIONAL PROPERTIES......Page 233
ACKNOWLEDGEMENTS......Page 242
REFERENCES......Page 243
CHAPTER 13. WHEAT AND WHEAT FOODS IN THE TROPICS......Page 246
I. CONSUMPTION......Page 247
II. WHY WHEAT IN THE TROPICS?......Page 249
III. IS THERE A UNIQUENESS IN THE HANDLING AND USE OF WHEAT IN THE TROPICS?......Page 257
IV. NUTRITIONAL ASPECTS......Page 262
V. CONCLUDING REMARKS......Page 265
REFERENCES......Page 266
II . INTRODUCTION......Page 270
III . FOOD CHARACTERISTICS OF THE HIGHLANDS......Page 271
IV. WARM REGIONS AND COASTS......Page 277
REFERENCES......Page 278
II . INTRODUCTION......Page 280
III . COMMERCIAL VARIETIES......Page 281
IV. CHARACTERIZATION OF THE FRUIT......Page 282
V. STORAGE......Page 286
VI . USE OF AVOCADO......Page 290
REFERENCES......Page 291
II. BANANA PRODUCTS IN THE MARKET......Page 296
III. NEW OR IMPROVED PRODUCTS......Page 298
IV DISCUSSION......Page 304
REFERENCES......Page 305
INTRODUCTION......Page 308
TRADITIONAL MAIZE FOODS......Page 309
CORN AREPA AND THE SUITABLE OF TWO PRECOOKING METHOD......Page 313
REFERENCES......Page 327
I. INTRODUCTION......Page 330
II. PLANT MATERIAL......Page 332
III. NUTRITIONAL VALUES......Page 342
IV. PREPARATION OF LEAF PROTEIN CONCENTRATES......Page 345
REFERENCES......Page 352
I. INTRODUCTION......Page 356
II. FERMENTED FOODS......Page 357
III . OTHER FOODS......Page 361
IV. RESEARCH NEEDED......Page 366
REFERENCES......Page 367
Index......Page 368