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Global Food Security and Wellness

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Cover of 'Global Food Security and Wellness'

Table of Contents

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    Book Overview
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    Chapter 1 Supporting Country-Driven Innovations and Agrifood Value Chains for Poverty and Hunger Reduction
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    Chapter 2 Preserving Food After Harvest is an Integral Component of Food Security
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    Chapter 3 Microbiological Safety of Fruit and Vegetables in the Field, During Harvest, and Packaging: A Global Issue
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    Chapter 4 Ensuring Food Safety in Developing and Developed Countries: Aspects Associated with the Use of Veterinary Drugs in Fish Farming in Brazil
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    Chapter 5 Functional Dairy Products
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    Chapter 6 Brazilian Native Fruits as a Source of Phenolic Compounds
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    Chapter 7 Technology and Nutrition Opportunities for Healthful Foods from Morama Beans, an Emerging Crop in Botswana
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    Chapter 8 Advancements in Obtaining and Utilizing Bovine Milk Proteins in Foods and Nutrition
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    Chapter 9 Chocolate and Cocoa Products as a Source of Health and Wellness
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    Chapter 10 Advances on the Production and Application of Peptides for Promoting Human Health and Food Security
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    Chapter 11 IUFoST Distance-Assisted Training Program
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    Chapter 12 Food Science and Technology Undergraduate and Graduate Curricula in North America
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    Chapter 13 Food Science and Technology Curricula in Africa: Meeting Africa’s New Challenges
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    Chapter 14 Yeasts from Traditional Cheeses for Potential Applications
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    Chapter 15 Beta-Lactoglobulin Fibril Dispersions: Structural and Rheological Characteristics
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    Chapter 16 Animal Welfare and Meat Quality: Methodologies to Reduce Pre-slaughter Stress in Broiler Chicken
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    Chapter 17 Protein Oxidation in Meat and Meat Products. Challenges for Antioxidative Protection
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    Chapter 18 Religious Slaughter of Animals: International Efforts to Meet This Need Responsibly
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    Chapter 19 Mitigation of Acrylamide Formation in Highly Consumed Foods
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    Chapter 20 Scale-Up Issues and Cost of Manufacturing Bioactive Compounds by Supercritical Fluid Extraction and Ultrasound Assisted Extraction
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    Chapter 21 Multiphysics Modelling of Innovative Food Processing Technologies
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    Chapter 22 Ultrasound-Assisted Freezing of Fruits and Vegetables: Design, Development, and Applications
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    Chapter 23 Characterization of Microbial Inactivation by Microwave Heating
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Title
Global Food Security and Wellness
Published by
Springer New York, January 2017
DOI 10.1007/978-1-4939-6496-3
ISBNs
978-1-4939-6494-9, 978-1-4939-6496-3
Editors

Gustavo V. Barbosa-Cánovas, Gláucia María Pastore, Kezban Candoğan, Ilce G. Medina Meza, Suzana Caetano da Silva Lannes, Ken Buckle, Rickey Y. Yada, Amauri Rosenthal

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The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 94 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 94 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 15 16%
Student > Master 14 15%
Researcher 9 10%
Student > Doctoral Student 6 6%
Lecturer 4 4%
Other 18 19%
Unknown 28 30%
Readers by discipline Count As %
Agricultural and Biological Sciences 16 17%
Engineering 10 11%
Veterinary Science and Veterinary Medicine 6 6%
Biochemistry, Genetics and Molecular Biology 5 5%
Pharmacology, Toxicology and Pharmaceutical Science 4 4%
Other 24 26%
Unknown 29 31%