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76 items found ( Showing 1 - 10)
  1. United Nations Development Fund for Women (UNIFEM) Offers the non-specialist an insight into the ranges of methods and equipment available for preserving products, increasing the quality and range of foodstuffs and indicating where the hazards are when setting up a small food processing concern.
    664.8 UNI
  2. Edited by James G. Brennan There are many excellent texts available which cover the fundamentals of food engineering, equipment design, modelling of food processing operations etc. There are also several very good works in food science and technology dealing with the chemical composition, physical properties, nutritional...
  3. This publication presents an introduction to the basic theories of solar drying and outlines the principal operating features of the main solar dryer designs, including a detailed description of the construction and operation of the three most common dryer types. It provides guidelines on...
    660.284 BRE
  4. Brigitte Maas-van, Berkel Brigiet van den Boogaard, Corlien Heijnen Preservation is the processing of foods so that they can be stored longer. Man is dependent on products of plant and animal origin for food. Because most of these products are readily available only during certain seasons of the year and because fresh food spoils quickly, methods have been...
  5. The United Nations Development Fund for Women (UNIFEM) Focuses on the processing of four cereals - maize (or corn), rice, sorghum, and wheat. A useful guide for those intending to set up a cereal-processing enterprise. Topics include harvesting, threshing, storage, milling, hulling, baking and fermenting. (Food cycle Technology Source Books)
    664.72 UNI
  6. Peter Fellows et al Small-Scale Food Processing describes the stages and equipment needed to process selected foods in each commoditiy and catalogues different sizes and types of equipment. There is also a chapter on packaging, which plays an essential part in the preservation, hygiene maintenance and marketing of a...
    664.20 FEL
  7. Mike Battcock et al Fermented fruits and vegetables contribute significantly to the diets of rural pupulations in a number of developing countries. This bulletin reviews the pretreatment, fermentation, packaging and storage of fruits and vegetables in Africa, Asia and Latin America. Methodologies for the production...
    664.821 FAO
  8. Irenee Modeste Bidima Sometimes called “the tree of life” or “the tree of paradise” due to its exceptional environmental, medicinal and dietary benefits, the moringa is a multi-purpose tree whose leaves, flowers, fruits, bark and roots can all be directly consumed. Its nutritional qualities are becoming increasingly...
    633.37 BID
  9. Christopher Shockey (Author), Kirsten K. Shockey (Author) Eat live foods! Make lacto-fermentation part of your kitchen. A classic preservation method, the process yields nutrient-dense live foods packed with vitamins, enzymes, and probiotic goodness.
  10. This booklet aims to provide ideas to farmers who would like to produce snails on a small scale for consumption or marketing. Limiting factors to be considered for effective snail farming are discused so that farmers do not start breeding snails without considering the advantages and constraints....
    639.483 COB