The purpose ofthis chapter is to review various forms of solids dryers and auxiliary components. It is intended to be a practical guide to dryer selection (as opposed to the theory of drying, which is addressed in various technical manuals referenced in the bibliography). From a microscopic

Copyright 8 1997 by Noyes Publications No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without permission in writing from the Publisher. Library of Congress Catalog Card Number: 96-29055 Printed in the United States

BIOREACTORS FOR PLANT CELL TISSUE AND ORGAN CULTURES (by Shinsaku Takayama) ...... 3.1 Background of the Technique-Historical Overview

一年花事完全手册

A. Trichopoulou and A. Naska, University of Athens 2.1 Introduction Documenting and monitoring dietary patterns are priorities in nutritional epi￾demiology, in the planning of national food and nutrition policies and in the evaluation of nutrition education strategies. Early efforts in documenting dietary patterns were focused on identifying the specific nutrients that may be respon￾sible for effects on people’s health, but recently research has expanded towards studying patterns of food intake. Food data are often derived from:

3.1 Introduction Vitamins are classically defined as a group of organic compounds required in very small amounts for the normal development and functioning of the body. They are not synthesised by the body, or only in insufficient amounts, and are mainly obtained through food (Machlin and Huni, 1994). There are thirteen vitamins: four are fat-soluble, namely vitamins A (retinol)

6.1 Introduction: the problem of providing nutrition information Developments in nutrition research and improved scientific understanding of the relationship between diet and health have led to increasing interest in the nutri￾tional aspects of the food supply. This interest is shared by academics, health professionals, government officials, consumers and the food and supplement industries alike, although not always for the same reasons and generally at dif￾ferent levels of knowledge and understanding. Interest in nutrition, in respect of both total diet and individual foods, is second only to concern about food safety

8.1 Introduction The question of why it is necessary to improve the nutritional value of plant foods is one that at first hand might seem difficult to justify. What evidence is there that this is a problem? In the developed world there are no overt signs of malnutri￾tion even amongst strict

Vitamins, by their definition, are essential to health and have to be obtained from the diet on a regular basis because, with the exception of vitamin D, they cannot be produced by the body. In terms of medicine and nutrition, our knowledge of vitamins is relatively recent. Although James Lind discovered an association

Frying, especially deep fat frying, has become the most popular food prepara￾tion technology during the last five decades. The reason is that the preparation is easy even for less experienced cooks, the procedure is rapid, and the finished product is highly palatable. In the frying procedure, fat is the medium of heat transfer. Two main frying methods exist, namely shallow frying and deep frying