Food Science for Gardeners is everyone's guide to optimizing the quality of garden produce, including avoiding safety risks such as pesticides and microplastics; the pros and cons of different storage methods; and how to prepare the most nutrient-dense and delicious vegetables and fruits possible.
Food Science for Gardeners is everyone's guide to optimizing the quality of garden produce, including avoiding safety risks such as pesticides and microplastics; the pros and cons of different storage methods; and how to prepare the most nutrient-dense and delicious vegetables and fruits possible.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Robert Pavlis is a chemist, Master Gardener, speaker, blogger, and owner and developer of Aspen Grove Gardens, a 6-acre botanical garden featuring 3,000 varieties of plants. He is the award-winning author of many published works, including the popular Soil Science for Gardeners series and Building Natural Ponds. Robert lives in Guelph, Canada.
Inhaltsangabe
1. Introduction Why Do We Eat? What Is Food Quality? Do Gardeners Produce High Quality Food? Gardeners Affect Quality The History of Food Science 2. Understanding Nutrition Human Nutrients vs Plant Nutrients Nutrients vs Calories Nutrients in Food Factors Affecting Nutrients Nutrition Myths 3. Food Safety- Chemicals Chemical Toxicity Pesticides Heavy Metals Food Safe Plastics Safe Material for Raised Beds Microplastics Growing Food Near Toxic Plants Allelopathy GMO Food Allergies and Sensitivities 4. Food Safety- Biological The Microbes Among Us What Is a Foodborne Illness How Microbes Grow Detecting a Problem Buying Food Food Safety Myths Final Thoughts 5. Nutrient Density Measuring Nutrient Densit Factors Affecting Nutrient Density What Does Science Know About Growing Nutrient-Dense Food? Factors Affecting Nutrients 6. The Flavor of Food Nutrition and Flavor Why Does Grocery Store Produce Taste Bland? Sweetness vs Acidity Factors Affecting Flavor 7. Growing Great Food Selecting the Right Cultivar Importance of Days to Maturity Heirlooms vs Hybrids Is Organic Food Better? Fresh Is Best 8. Handling and Storing Food Washing Hands and Produce Food Storage 9. Preserving Food Preserving Techniques Methods for Preserving Food 10. Cooking Food Why Do We Cook Food? How Does Cooking Affect Flavor? How Does Cooking Affect Nutrition? Cooking Creates Undesirable Compounds Food That Needs Cooking Cooking Myths Cooking Methods 11. Growing and Serving Quality Food Beans, Green (Snap Beans) Cucumbers Garlic Lettuce Onion Peas Radish Raspberries Strawberries Tomato Zucchini Notes Index About the Author Connect with Robert Pavlis About New Society Publishers
1. Introduction Why Do We Eat? What Is Food Quality? Do Gardeners Produce High Quality Food? Gardeners Affect Quality The History of Food Science 2. Understanding Nutrition Human Nutrients vs Plant Nutrients Nutrients vs Calories Nutrients in Food Factors Affecting Nutrients Nutrition Myths 3. Food Safety- Chemicals Chemical Toxicity Pesticides Heavy Metals Food Safe Plastics Safe Material for Raised Beds Microplastics Growing Food Near Toxic Plants Allelopathy GMO Food Allergies and Sensitivities 4. Food Safety- Biological The Microbes Among Us What Is a Foodborne Illness How Microbes Grow Detecting a Problem Buying Food Food Safety Myths Final Thoughts 5. Nutrient Density Measuring Nutrient Densit Factors Affecting Nutrient Density What Does Science Know About Growing Nutrient-Dense Food? Factors Affecting Nutrients 6. The Flavor of Food Nutrition and Flavor Why Does Grocery Store Produce Taste Bland? Sweetness vs Acidity Factors Affecting Flavor 7. Growing Great Food Selecting the Right Cultivar Importance of Days to Maturity Heirlooms vs Hybrids Is Organic Food Better? Fresh Is Best 8. Handling and Storing Food Washing Hands and Produce Food Storage 9. Preserving Food Preserving Techniques Methods for Preserving Food 10. Cooking Food Why Do We Cook Food? How Does Cooking Affect Flavor? How Does Cooking Affect Nutrition? Cooking Creates Undesirable Compounds Food That Needs Cooking Cooking Myths Cooking Methods 11. Growing and Serving Quality Food Beans, Green (Snap Beans) Cucumbers Garlic Lettuce Onion Peas Radish Raspberries Strawberries Tomato Zucchini Notes Index About the Author Connect with Robert Pavlis About New Society Publishers
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