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Everyone's guide to using the power of science to produce healthier and tastier fruits and vegetables From garden to fork, Food Science for Gardeners is everyone's guide to optimizing the quality of garden produce and preparing the most delicious and nutritious food possible. Beginning with a high-level overview of food quality and nutrient density, this invaluable resource then takes a deep, but accessible, dive into: The essential nutrient groups-proteins, carbohydrates, fats, vitamins, minerals, and fiber-as well as phytonutrients and their antioxidant properties | Factors…mehr
Everyone's guide to using the power of science to produce healthier and tastier fruits and vegetables
From garden to fork, Food Science for Gardeners is everyone's guide to optimizing the quality of garden produce and preparing the most delicious and nutritious food possible.
Beginning with a high-level overview of food quality and nutrient density, this invaluable resource then takes a deep, but accessible, dive into:
The essential nutrient groups-proteins, carbohydrates, fats, vitamins, minerals, and fiber-as well as phytonutrients and their antioxidant properties
Factors affecting food safety such as pesticides, microplastics, bacteria, and other forms of chemical and biological contamination
The pros and cons of a host of approaches to storage and preservation including canning, drying, pickling, and fermentation
An extensive variety of cooking methods and how they affect nutrient availability
Gardening techniques for growing nutritious food, including the use of organic practices, selecting the right cultivars, and enhancing soil health to improve food quality
A complete section dedicated to the best growing methods for common fruits and vegetables.
Whether you're a home gardener, local food enthusiast, or small-scale farmer, Food Science for Gardeners demystifies the science of food, enabling you to put the best quality vegetables and fruits on your plate.
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Autorenporträt
Robert Pavlis is a Master Gardener with over 45 years' experience in the art and science of horticulture, with a particular focus on soil chemistry and health. He is the owner and developer of Aspen Grove Gardens, a 6-acre botanical garden featuring 3,000 varieties of plants. A sought-after speaker and lecturer, Robert has published many articles in magazines such as Mother Earth News and Ontario Gardening. He maintains a widely read blog - gardenmyths.com - and a well-known YouTube channel, Garden Fundamentals, with tens of thousands of subscribers. Robert is the award-winning author of many published works, including the popular Soil Science for Gardeners series and Building Natural Ponds. He 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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