Oil For Food

Author : Eckart Woertz
Publisher : Oxford University Press
ISBN 13 : 0199659486
Total Pages : 346 pages
Book Rating : 4.87/5 ( download)

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Download or read book Oil for Food written by Eckart Woertz and published by Oxford University Press. This book was released on 2013-04-25 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: "In Oil for Food, Eckart Woertz analyzes the geopolitical implications behind the current investment drive of Arab Gulf countries in food insecure countries like Sudan or Pakistan. Having lived in Dubai for seven years, and drawing on extensive archival sources and interviews, he gives the inside story of how regional food security concerns have developed historically, how domestic agro-lobbies shape policy making, and how the failed attempt to develop Sudan as an Arab bread-basket in the 1970s carries important lessons for today's investments drive." --

Author : Dale Pfeiffer
Publisher : New Society Publishers
ISBN 13 : 9781550923766
Total Pages : 125 pages
Book Rating : 4.65/5 ( download)

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Download or read book Eating Fossil Fuels written by Dale Pfeiffer and published by New Society Publishers. This book was released on 2009-03-01 with total page 125 pages. Available in PDF, EPUB and Kindle. Book excerpt: A shocking outline of the interlinked crises in energy and agriculture--and appropriate responses.

Author : Seyed Mohammed Bagher Hashemi
Publisher : John Wiley & Sons
ISBN 13 : 1119149347
Total Pages : 393 pages
Book Rating : 4.47/5 ( download)

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Download or read book Essential Oils in Food Processing: Chemistry, Safety and Applications written by Seyed Mohammed Bagher Hashemi and published by John Wiley & Sons. This book was released on 2017-12-26 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a: Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for “natural” products Review of the use of essential oils as natural flavour ingredients Summary of relevant food regulations as pertaining to essential oils Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.

Author : Maurice Berkeley Green
Publisher :
ISBN 13 : 9780429047633
Total Pages : pages
Book Rating : 4.30/5 ( download)

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Download or read book Eating Oil written by Maurice Berkeley Green and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Theodore J. Weiss
Publisher : Nicholson
ISBN 13 :
Total Pages : 332 pages
Book Rating : 4.34/5 ( download)

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Download or read book Food Oils and Their Uses written by Theodore J. Weiss and published by Nicholson. This book was released on 1983 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : JEFFREY MEYER
Publisher : Public Affairs
ISBN 13 : 1586484729
Total Pages : 322 pages
Book Rating : 4.29/5 ( download)

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Download or read book Good Intentions Corrupted written by JEFFREY MEYER and published by Public Affairs. This book was released on 2006-08-29 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book about the definitive report on the oil-for-food scandal, with an introduction by former U.S. Federal Reserve Chairman Paul Volcker

Author : Jeremy Matam Farrall
Publisher : Cambridge University Press
ISBN 13 : 0521114926
Total Pages : 507 pages
Book Rating : 4.29/5 ( download)

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Download or read book Sanctions, Accountability and Governance in a Globalised World written by Jeremy Matam Farrall and published by Cambridge University Press. This book was released on 2009-11-05 with total page 507 pages. Available in PDF, EPUB and Kindle. Book excerpt: First in a series examining connections between international and public law, discussing sanction implementation within the confines of domestic law.

Author : Larry Olmsted
Publisher : Algonquin Books
ISBN 13 : 1616207418
Total Pages : 353 pages
Book Rating : 4.10/5 ( download)

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Download or read book Real Food/Fake Food written by Larry Olmsted and published by Algonquin Books. This book was released on 2017-10-03 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series “The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.

Author : Julia Wright
Publisher : Earthscan
ISBN 13 : 1849772738
Total Pages : 281 pages
Book Rating : 4.30/5 ( download)

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Download or read book Sustainable Agriculture and Food Security in an Era of Oil Scarcity written by Julia Wright and published by Earthscan. This book was released on 2012 with total page 281 pages. Available in PDF, EPUB and Kindle. Book excerpt: When other nations are forced to rethink their agricultural and food security strategies in light of the post-peak oil debate, they only have one living example to draw from: that of Cuba in the 1990s. Based on the first and - up till now - only systematic and empirical study to come out of Cuba on this topic, this book examines how the nation successfully headed off its own food crisis after the dissolution of the Soviet Bloc in the early 1990s. The author identifies the policies and practices required for such an achievement under conditions of petroleum-scarcity and in doing so, challenges the mainstream globalized and privatized food systems and food security strategies being driven through in both industrialized and more vulnerable developing regions. Paradoxically, the book dispels the myth that Cuba turned to organic farming nationwide, a myth founded on the success of Cuba's urban organic production systems which visitors to the country are most commonly exposed to. In rural regions, where the author had unique access, industrialized high-input and integrated agriculture is aspired to for the majority of domestic production, despite the ongoing fluctuations in availability of agrochemicals and fuel. By identifying the challenges faced by Cuban institutions and individuals in de-industrializing their food and farming systems, this book provides crucial learning material for the current fledgling attempts at developing energy descent plans and at mainstreaming more organic food systems in industrialized nations. It also informs international policy on sustainable agriculture and food security for less-industrialized countries.

Author : Edmund W. Lusas
Publisher : The American Oil Chemists Society
ISBN 13 : 9780935315233
Total Pages : 422 pages
Book Rating : 4.33/5 ( download)

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Download or read book Food Uses of Whole Oil and Protein Seeds written by Edmund W. Lusas and published by The American Oil Chemists Society. This book was released on 1989 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: This collection of proceedings from a conference on food uses of whole oil and protein seeds discusses the role of whole plant seeds in the world's diet. Topics include: production, availability, and varieties of soybeans; uses of soybeans; uses of peanuts; food uses of coconuts, tropical nuts, and palm fruits; food uses of cottonseed kernels, sunflower seeds, peas, lentils, and chickpeas; and nutrition progress in vegetable protein diet societies.